How to make vegetable biryani?

Vegetable biryani is one of the common and tastiest Indian recipes usually well-known in south India. This Indian recipe can be easily prepared at home with simple ingredients. Vegetable biryani lovers may try this recipe at home and share your wonderful moments. However, Non-vegeterians may love to prepare Chicken biryani.

Ingredients

Basmati Rice - 2 cups
Onion - 1 medium (chopped)
Ginger garlic paste - 1 tsp
Green Chillies - 3-4
Mixed Vegetables - 1 cup (can use vegetables like potatoes, green beans, carrot, green peas, baby corn etc)
Mint leaves - handful
Cilantro leaves - handful
Garam Masala Powder  - 2 tsp
Fennel Powder - 1 tsp
Pepper Powder - 1 tsp (add only if you like the vegetable biryani extra spicy)
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tblsp
Bay Leaf - 1
Salt - as needed
Oil or Ghee - 2-4 tblsp
Water - 3 cups

Method

1. Heat the oil/ghee in a pan and add the bay leaf. Saute the onions till it turns golden brown.


2. Add the ginger garlic paste and green chillies and fry till the raw smell vanishes.


3. Next fry the finely chopped mint and cilantro leaves.


4. Add the garam masala powder, turmeric powder, fennel powder and pepper powder.


5. Add all the vegetables and fry for a minute. Next add the rice and fry for a minute.


6. Transfer everything to a rice cooker. Add the water mixture, lemon juice and required salt.


7. Cook till the rice is done. Garnish with some more cilantro and/or roasted cashews.


8. Serve with some curry.

How to make chicken biryani?

Chicken biryani is one of the famous and tastiest Indian recipes. Chicken lovers will surely enjoy tasting this biryani. Here are some tips to be followed to make this wonderful recipe at your home. It is very easy to cook. Vegeterians may not taste this for them Vegetable biryani recipe secret has been provided.

Ingredients-1 

Basmati rice - 3 cups
Chicken- 1/2 kg (cut into small pieces)
Onion -1 large/2 small ( cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Ginger garlic paste -1 tsp
Corianderleaves - ¼ cup (finely chopped)
Mint leaves - ¼ cup (finely chopped)
Green chillies - 5 nos (finely chopped)
Oil -3 tblsp
Ghee - 3 tblsp
Water - 4.5 cups
Salt - to taste
Chilly powder - 2 tsp ( or as needed)
Fennel Powder - 2 tblsp
Turmeric powder - ¼ tsp

Ingredients-2 ( For Marination)

Salt - ¼ tsp
Lemon juice /Yogurt - 2 tblsp
Turmeric powder - ¼ tsp
Corriander powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
curd-1/4 cup
Chilly Powder - 1 tsp
Ginger garlic paste -1 tsp

Garam Masala
Bay leaf - 2
Cinnamon - 4
Star Anise - 2
Cloves -5
Cardamon -3

Preparation Steps
1. Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for atleast half an hour.
2. Rinse the rice, soak it for atleast 15 minutes, drain all water from it and keep aside.

Method

1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.
2. Slowly add onions along with chopped green chillies.
3. When onions turn slightly brown and crispy add ginger garlic paste, chopped corriander and mint leaves.
4. Next add tomatoes and sauté for a while till the oil seperates.
5. Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yogurt and salt. Saute everything for 5-10 minutes until it thickens to a gravy consistency.
6. Add the gravy and soaked rice to the rice cooker along with water mix well.
7. Check for salt and cook them in a rice cooker.

That's all ... the tastiest Indian Chicken biryani is ready to serve.

How to make sorakaya (Bottle gourd) payasam?

Bottle gourd (sorakaya) is rich in many vitamins and fiber. It can also be used for making a sweet item called as payasam  (kheer).  Try the following procedure, you will definitely love its taste.

Ingredients:

Bottle gourd grated — 1 cup

Ghee—10 tbsp

Cashew nuts - 2 tbsp

sugar - 1/2 cup

Raisins - 2 tbsp

Cardamoms (powdered)- 5 nos

Milk - 2 cups

Milk maid -  ¼ bottle

Procedure:

1. Remove the water in the grated bottle gourd grate with hand


2. Take a pan & add ghee into it after 2 min add the squeezed bottle guard fry it until the raw smell is gone until brown colour comes.


3. Add milk &mix it cook for some time


4. finally add milk maid, add cardamoms powder, sugar and raisin


5. Fry the dry fruits with gee add to above mixture.


6. Serve it either hot or chilled

Tasty Bottle gourd kheer is ready to serve.

How to make poornam boorelu ?

Poornam boorelu is one of the regular traditional south Indian recipes usually found during festivals. It has real Indian traditional flavour and taste of Indian culture. Try the following procedure to make Poornam boorelu at your home. You can use ravva to prepare ravva kesari boorelu also.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

channa dal (pchi sengapappu) - 1 cup

Grated jaggery (adjust according to your choice) - 1 cup

Fresh grated coconut (optional) - 1/4 cup

Cardamom powder- 1/2 tsp

Salt - to taste

Refined Oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Cook chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add grated  jaggery to the dal  cook till it seems like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.


3.  Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.


4. Heat enough oil in a wide heavy bottomed vessel for deep-frying the balls.


5. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.


6. Serve warm. Store in an air tight container as they last for at least two days.

That's all.. tasty Poornam boorelu are ready to serve. It tastes better when served hot.

How to prepare Ravva kesari (halwa) boorelu?

Ravva kesari (halwa) boorelu  is another traditional festival recipes. Kesari is made of Ravva (suji) and will be used to prepare halwa boorelu. Try the following procedure to prepare ravva kesari boorelu at your home and brighten your festival joy. Also you can try Ravva ladu  using the ravva to enlighten more.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

Ravva (suji) - 1 cup

Water - 2 cups

sugar – 1 ½  cup

Fresh grated coconut (optional) - 1/2 cup

Cardamom powder 1/2 tsp

Ghee- 2tsp

Dry fruits as you required

Salt - to taste

oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Fry the ravva  until golden color in a medium flame and dry fruits with ghee keep it aside.


3. Add half table-spoon of ghee in pan and fry the grated coconut to golden color in a medium flame and keep it aside.


4. Now heat 2 cups of water and add the sugar to it.  When it starts boiling add the fried ravva to it.  Stir well and see that no lumps are formed.


5. Add the fried and grated coconut to it then add dry fruits cardamom powder mix well and switch off the stove transfer to plate.


6. Now make lemon size balls of the halwa like shown in picture.


7. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.

Your tasty tasty Ravva kesari (halwa) boorelu is ready to serve.