VEGETABLE BIRYANI - IN A RICE COOKER




Hi readers! hope all of you are doing well! We had a lovely time in Hongkong and just got back last night.Disneyland was the highlight........... Disneyland is every childs (and adult's) dream come true! My girls (7 and 4) loved each and every past of it!....

Came back extremely tired and hungry. Food was a nightmare in Hongkong. We went hunting for butter chicken ...came across a few good ones. Few were a disaster where we ended up getting tomato soup with bits of chicken. Yes! They call it butter chicken too!

Getting back to routine....school starts soon....definitely something for me to look forward to!;)\

This recipe is super easy and time saving. Best past is that you don't have to worry about the rice getting mushy or undercooked. Its 1 cup water for 1 cup rice. Just switch on the rice cooker and put up your feet! Pair it with a simple raita or brinjal pachadi (dip) and you are good to go! This recipe is extremely kid-friendly. Just top up the green chilies if you like it spicier.....




INGREDIENTS:
oil to saute
cinnamon stick - 2, one inch pieces
cardamom pods -  2
cloves - 4
onions, thinly sliced - 5
green chilies, slit - 2
ginger garlic paste - 3 tbsps
carrots, cut into 2 inch wedges - 2
french beans, each bean cut into three - 15
green peas, cut into 2 inch pieces - 1 cup
chili powder - 1 tsp
tomato, chopped - 1
yoghurt - 1/2 cup
mint/coriander leaves, chopped - a handful
lime - 1
basmati rice - 2 cups
salt

PROCESS:
  • wash and soak the rice in water for about 30 minutes
  • In a wok, heat some oil.
  • Add the cinnamon, cloves and cardamoms. 
  • Add the onions and green chilies and saute. cover and cook stiring every few minutes.
  • once it turns light brown add the ginger garlic paste and saute further till the raw smell goes. about 2 minutes.
  • Add the carrots and saute. Add salt and stir. Add the chili powder.
  • Add the beans and green peas and saute. close and cook for about 4 minutes.
  • Add the tomato. close and cook for a minute.
  • Add the yoghurt. Give the ingredients a good stir and let it cook further.
  • Once the vegetables have cooked add the mint and coriander leaves. Close and cook for 2 minutes and then switch off the flame. Add the lime juice and stir.
  • Transfer the vegetables into a rice cooker. Add 2 cups of water and the rice. At this point if you taste the water it must be a bit salty. So add in the necessary salt.
  • close and cook.

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