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-CHINESE STYLE

INGRIDIENTS:

• RICE-1 CUP
• CABBAGE-1 BOWL
• CARROT-1/2  BOWL                                                                      
• CAPSICUM-1/4 BOWL
• SPRING ONIONS-1/2 BOWL                                                                    
• FRENCH BEANS-1/4 BOWL
• SOYA SAUCE-1/2 TSP
• REFINED OIL-1 TBSP
• SALT-1/2 TSP
• BLACK PEPPER-1/2 TSP
• CHINESE POWDER-1/2 TSP
• VINEGAR-OPTIONAL

                                                                         

FRIED RICE

METHOD:

• SOAKED THE RICE FOR 1/2 AN HOUR.TAKE A FRYING PAN .KEEP IT ON BURNER ON HIGH FLAME.ADD 3 TSP OIL IN THE PAN.
• NOW ADD SALT IN  IT.
• ADD 1.75 CUP WATER IN THE FRYING PAN.LET IT HOT FOR A WHILE.
• AFTER 2 MINUTE ADD RICE IN IT.
• PUT THE LID ON THE FRYING PAN .ALLOW IT COOKED FOR 15 MINUTES.
• MEANWHILE FLIP THE RICE SO THAT THEY COOK ON EACH SIDE EQUALLY.
• AFTER 15 MINUTES IT IS DONE .

VEG FRY:

• TAKE A  FRYING PAN.ADD REFINED OIL .KEEP IT IN HIGH FLAME.
• NOW CUT ALL VEG IN SLEEK LONG PIECES.
•  PUT ALL VEG IN THE VEG IN THE FRYING PAN.
• ADD SALT ,BLACK PEPPER ALSO
• WHEN THEY GET HALF COOKED ,THEN ADD SOYA SAUCE & AZENOMOTO,CHINESE POWDER.
• NOW ADD BOILED RICE IN IT.
• MIX IT WELL
• IN THE LAST BUT NOT LEAST ADD VINEGAR 1/2 TBSP IN IT & SWITCH OFF THE FLAME
• NOW FRIED RICE IS READY.

TIPS:

• GENERALLY WE PUT DOUBLE WATER IN THE RICE. BUT IN FRIED RICE WE REDUCE 1/4 CUP OF RICE TO AVOID MASHYNESS/STICKYNESS.
• WE ADD OIL WHILE MAKING RICE TO AVOID THEIR STICKYNESS
• ENHANCE TASTE ADD CHINESE FIVE MIX POWDER IN IT.
• ALWAYS REMEMBER CHINESE DISHES IS MADE IN HIGH FLAME & IT BECOMES TASTY WHEN THE VEG IS HALF COOKED
• FOR ENHANCING THE TASTE ADD CHING'S SECRET FRIED RICE MIRACLE  MASALA. .

VARIATION IN COOKING RICE:

EASY WAY:

• IF U PREPARE THE RICE BY NORMAL PROCEDURE  EARLY MORNING &  MAKE  IT FRIED RICE LATE AFTER NOON,THEN ALSO IT WILL LOSE THE MOISTURE & CAN EASILY CONVERT INTO FRIED RICE.

LONG PROCEDURE:

• TAKE SO MUCH WATER IN THE PAN THAT RICE CAN DIP EASILY .WHEN WATER GET BOILED THEN ADD THE SOAKED RICE IN IT . BOILED IT WITHOUT LID TILL IT BECOME  3/4  COOK.
• AT THE SAME TIME DROP THE RICE IN COLD WATER FOR A WHILE & SIEVE IT IMMEDIATELY.