Veg biryani in cooker

• This is delicacy of hyderabad.It comes out more tastier than pulav.
• No need to eat any vegetable with this.
• Just veg biryani + raita . This is the quick recipie for whom don't have patience & time to prepare hyderabadi dum biryani.  

veg biryani

Ingridients:

• Basmati rice - 1 cup
• curd - 1 medium tbsp
• refined oil - 1/4 tbsp
• desi ghee /butter - 1/4 tbsp
• Mint - 1 hand ful
• Ginger - 1 inch
• Garlic - 3 pods
• Assorted veg:
• Onion -1/4 piece
• Tomato - 1 medium
• Potato - 1 small
• Peas-1/8 cup
• Carrot-1 medium size
• Cashew nuts - 1 handful

spices:

• Cloves -2-3
• Cardamom - 1 piece
• Cinnamon - 3-4 small sticks
• Tejpatta - 2-3 small pieces
• Shahi jeera - 2 tsp

Method:

• Soak the rice only for 10 minutes.
• Take a cooker .Put it in high flame.Add all spices Shahi jeera,cloves,tejpatta,cardamom,cinnamon.Then add the sliced onion,cashewnuts.
• Allow it to saute then add ginger,garlic,green chilly paste .Allow it to saute then add assorted vegetables .Add salt.
• Allow them to saute then add 1.5 times more water.Its time to add coriander leaves,mint leaves also.Now add curd in it.
• Keep the flame medium like 5-6.
• Now add the pre soaked rice .
• Cover the cooker with the lid.Soon 1 whistle come,switch off the flame.Immediately remove the whistle & open the lid.Remove the cooker from flame if it is electric.Cover the cooker with muslene cloth or bounty paper for 5 minutes.
• So that rice will come out separately not soggy.

Tips:

• Mint ,garlic gives very good flavor in it.
• Adding butter/ghee in refined oil reduces the flavor of refined oil.
• If whitsle doesnot come out with in 5-10 minutes .Just switch off the flame.& open the lid.cover it with cloth.

JAGGERY RICE

• IN NORTH INDIA AFTER HOLY WE CELEBRATE BASADIA OF SHEETLA MATA.WE PREPARE JAGGERY RICE WHICH WE PREPARE PREVIOUS NIGHT & EAT IN NEXT MORNING.
• I AVOID TO ADD GHEE IN IT AS IT HAS TO EAT IN NORMAL ROOM TEMPRATURE .I LIKE IT WITH COLD MILK .SOME PEOPLE RELISH IT WITH CURD ALSO.

INGRIDIENTS:

JAGGERY RICE

• JAGGERY - 1 CUP
• CLOVE -4-5
• RICE - 1.5 CUP
• WATER- 4 CUP
• WHITSLE- 3-4 TIMES
• CARDAMOM POWDER - 1TSP

METHOD:

• SOAK THE RICE FOR AT LEAST ONE HOUR.CUT THE JAGGERY IN SMALL PIECES .NOW TAKE A PRESSURE COOKER .ADD THE WATER IN IT .GENERALLY WE ADD THE DOUBLE THE WATER OF THE QUANTITY OF RICE BUT HERE DUE TO JAGGER WE WILL ADD 1.5 TIMES MORE THE WATER.
• ADD THE JAGGERY IN THE WATER.
• ALLOW IT TO BOIL.WHEN JAGGERY GET MELTED PROPERLY THEN ADD THE CARDAMOM ,CLOVE & THE RICE .
• CLOSE IT WITH LID.
• KEEP IT IN HIGH FLAME.
• NOW ALLOW 3-4 WHISTLES COME.THEN SWITCH OFF THE FLAME .AFTER 10-15 MINUTES WE CAN OPEN IT .
• SOME PEOPLE HAS TO MAKE IT WITH SUGAR.I USUALLY ADD 1 TSP AS TO FOLLOW THE RITUAL ONLY IN THE RICE OTHERWISE IT IS PERFECT .
• GARNISH IT WITH ASSORTED DRYFRUITS & COCONUT POWDER.

TIPS:

• WE CAN USE TEZ PATTA,ANISE ALSO.

FRIED RICE -FOR TRIP

VEGAN RECEPIE                              COOKING TIME -15-20 MIN

SERVING-FOR 2 PERSONS             PREPARATION TIME-30 MIN

                     

INGRIDIENTS:

• BASMATI RICE-1CUP
• DALIA SPLIT-1TBSP
• MUSTARD SEEDS-1TSP
• SHREDDED CARROT-1/4CUP
• CURRY LEAVES-5-7 PIECE
• CHOPPED ONION-1MEDIUM SIZE
• REFINED OIL -1.5TBSP
• SHREDDED COCONUT-1HANDFUL(OPTIONAL)
• SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• CORRIENDER LEAVES-1HANDFUL

METHOD:

• SOAK THE RICE FOR 30 MINUTES IN WATER.
• NOW TAKE A COOKER.ADD REFINED OIL IN IT.
• KEEP IT ON BURNER ON HIGH FLAME.
• NOW ADD THE MUSTARD SEEDS .IT WILL GET CRACKLE WITH IN 2-3 MINUTES.
• THEN KEEP THE FLAME MEDIUM HIGH.
• NOW ADD DALIA- SPLIT,ONION ,SHREDDED COCONUT ,CARROT,CURRY LEAVES IN IT.
• COOKED THEM FOR 2-3 MINUTES .
• ADD SALT,RED CHILLY POWDER IN IT.MIX THEM PROPERLY.
• NOW ADD THE DOUBLE OF RICE AMOUNT WATER IN IT.
• WHEN IT STARTS BOILING ,ADD SOAKED RICE IN IT.
• KEEP THE LID ON THE COOKER.
• KEEP THE FLAME  HIGH.NOW KEEP IT REMAIN ON BURNER FOR 1 WHISTLE.
• NOW WAIT TILL STEAM IN THE PRESSURE COOKER GOT RELEASED.
• GARNISH IT WITH CORRIENDER LEAVES.(OPTIONAL)
• ITS READY FOR SERVE.
• RELISH IT WITH RAITA/CURD.

TIPS:

• BE LIBERAL WHILE ADDING REFINED OIL .AS WE HAVE TO EAT IT IN TRAVELING SO ITS GOOD TO  REMAIN SOFT. 
• CAN ADD THE CAPSICUM/BELL PEPPER.(OPTIONAL).
• IF U LIKE ,CAN ADD THE SPRING ONION ALONG WITH GREEN PART.

SOUTH INDIAN VEG BIRYANI-SONA MASOORI RICE

• VEG BIRYANI RECEPIE:

   

• INGRIDIENTS:



SOUTH INDIAN BIRYANI

• SONA MASOORI RICE-1 CUP
• WATER-1.75
• ONION-1PIECE
• CARROT-1PIECE
• POTATO-1PIECE
• TOMATO-1PIECE
• REFINED OIL-1TBSP
• CURRY LEAVES-4
• SALT-3/4TSP
• TERMERIC-1/4TSP
• RED CHILY-1/2TSP
• BEANS-4 PIECE

• METHOD:

• WASH THE RICE NICELY.
• SOAKED IT FOR 30 MINUTES.
• TAKE A PRESSURE COOKER.PUT IT ON A BURNER.
• ADD  REFINED OIL.LET IT HOT.
• ADD CUMIN SEEDS.ALLOW IT SAUTE.
• ADD ALL THE CHOPPED VEG IN IT.
• MIX ALL THE SPICES
• NOW ADD THE SOAKED RICE IN IT AND SHALLOW FRY IT ALONG WITH VEGETABLES.
• ADD WATER IN THE PRESSURE COOKER.
• NOW CLOSE THE LID OF PRESSURE COOKER.
• REMOVE THE WEIGHT FROM THE LID.
• WHEN STEAM STARTS COME OUT THEN PUT THE WEIGHT ON IT.
•  KEEP THE GAS IN SIM 3(IF IT IS HEATER/ELECRIC GAS).
• KEEP THE PRESSURE COOKER ON GAS FOR  15 MINUTES .
• NO WHISTLE IS NEEDED.

• TIPS:

• USING THIS METHOD U CAN MAKE SEPERATED RICE NOT MASHY ONE.
•  

SOUTH INDIAN TOMATO RICE

TOMATO RICE

• SOAKING PERIOD-1/2 HOUR

• INGRIDIENTS:

• SONA MASOORI RICE-1 CUP
• TOMATO-2-3
• ONION-1
• GINGER GARLIC PASTE-1TSP
• CURD-2TSP
• RED CHILLY POWDER-1/2 TSP
• CILANTRO-1/4 SMALL BOWL
• CURRY LEAVES-5 PIECE
• CLOVES-2 PIECE
• REFINED OIL-1TBSP
• SALT-3/4 TSP
• TERMERIC POWDER-1/4 TSP

• 
•   

• METHOD:

• TAKE THE RICE IN A BOWL .WASH IT WITH WATER  .
• SOAKED IT FOR 30 MINUTES.
• TAKE PRESSURE COOKER ,ADD REFINED OIL IN IT.
• TURN ON THE GAS ,ADD CUMIN SEEDS,MUSTARD SEEDS IN IT.
• ALLOW IT CRACKLING.
• ADD   CHOPPED TOMATO,ONION,GINGER GARLIC PASTE ,CURD,CURRY LEAVES,CLOVES IN IT.
• NOW ADD TERMERIC POWDER,SALT,RED CHILLY POWDER IN IT
•  ALLOW IT TO SAUTE
• NOW ADD WATER(DOUBLE OF RICE QUANTITY)AND RICE IN IT
• COVER THE PRESSURE COOKER WITH THE LID
• PUTOFF THE WEIGHT/WHISTLE OF PRESSURE COOKER  UNTIL STEAM COMES OUT
• NOW PUT  WEIGHT.ON THE PRESSURE COOKER
• KEEP IT ON MEDIUM FLAME FOR  10 MINUTES AFTER PUTTING THE WHISTLE ON IT.
• KEEP ASIDE FROM BURNER AFTER 10 MINUTES.
• NO WHISTLE IS REQUIRED
• OPEN THE LID AFTER STEAM IS OVER IN THE PRESSURE COOKER
• GARNISH IT WITH CILANTRO
• NOW TOMATO RICE IS READY 

• TIPS:

• FOR VARIETY RICE (VEG)DOUBLE OF WATER IS REQUIRED 
• ADDING CURD IN RICE WILL GIVE NICE FLAVOUR IN TOMATO RICE 
• BETTER TO EAT WITH CUCUMBER RAITA

SOUTH INDIAN COCONUT RICE

• 

  COCONUT RICE

   

• INGRIDIENTS:

• SONA MASOORI RICE-1 BOWL(SOAKED FOR 30 MINUTES)
• MUSTARD SEED-1TSP
• HING/AESOFOETIDA-2PINCH
• RED CHILLY -3 PIECE
• GREEN CHILLY-3 PIECE
• CURRY PATTA-7 -10 PIECE
• PING OF URAD DAL-2TSP
• SHREDDED COCONUT-1 BOWL(FRESH)
• CASHEW NUT -1/4BOWL(CHOPPED)
• SALT-1TSP
• REFINED OIL-1TBSP

• METHOD:

• TAKE A SAUCEPAN.PUT THE REFINED OIL.
• LET IT HOT ON BURNER.
• PUT THE MUSTARD SEED.
• ALLOW IT TO CRACKLE.
• NOW ADD PING OF RAW URAD DAL
• LET IT SAUTE.
• NOW ADD RED CHILY, GREEN CHILLY,CURRY LEAVES.
• PUT HING,SALT CASHEW NUT.
•  NOW ADD SHREDDED COCONUT AND LET IT SAUTE TO BE BECOME BROWN.
• OIL LL COME OUT FROM THE SHREDDED COCONUT.
• SOON WE WILL GET FLAVOUR.
• TAKE RICE COOKER
• ADD 2BOWL OF WATER IN IT
• ADD 1 TSP SALT IN IT.
• ADD ALL THE COCONUT MIX IN THE WATER
• NOW ADD 1 BOWL SOAKED SONAMASOORI RICE IN IT.
• COVER THE RICE COOKER WITH LID.
• ALLOW IT TO BOIL.
• WHEN IT MAKES ,ITS GREEN LIGHT WILL BE ON. 
• IT IS EASY TO CARRY FOR OUTING PURPOSE.

• TIPS:

• CAN MAKE THE COCONUT RICE WITH THE HELP OF BOILED RICE.
• ADD ALL THE COCONUT MIX FRY IN THE BOILED RICE.
• MIX THE RICE VERY WELL.