VEGETABLE BIRYANI

INGREDIENTS

• Oil/Ghee - 2 tblsp 
• Onion - 1
• Tomato - 2
• Green chilly - 4 
• Ginger garlic paste - 1 tsp
• Carrot - 1 [ small cubes ]
• Potato - 2 [ diced ]
• Green peas - 1/4 cup
• Pepper powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Kitchen king masala - 1/4 tsp 
• Basmati rice - 1 1/2 cup [ soaked in water for 1/2 hr ]
• Salt - As needed
• Water
• Coriander leaves - 2 tblsp [ chopped ]
• Mint leaves - 2 tblsp [ chopped ]

To temper :

• Bay leaf - 1
• Cinnamon - 2 sticks
• Cloves - 5
• Cardamom -3
• Peppercorns - 1 tsp

METHOD

      In a heavy bottom pan add oil/ghee and when it becomes hot add the items given under "to temper". Now add onion and salt, saute till it gets transparent. Then add tomato,green chilly,ginger garlic paste and saute them until it gets mushy. Add turmeric powder,pepper powder,garam masala and kitchen king masala. Wait until the raw smell goes and then add enough water for the rice to boil. Now add coriander leaves ,mint leaves and basmati rice. Give it a stir . Wait until it gets cooked. Move on to a serving dish and garnish it with some coriander leaves.

Tomato Rice 

INGREDIENTS

• Onion - 1 [ medium size ]
• Tomato - 4 or 5
• Green chilly - 2
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1 tsp
• Fennel powder - 3/4 tsp
• Garam masala - 1/4 tsp
• Coconut milk - 1/2 cup 
• Jeera samba rice - 2 cups
• Coriander leaves - 1 tblsp
• Mint leaves - 1 tblsp
• Water - 4 cups
• Salt - As needed
• Ghee/Oil - 2 tblsp

To temper :

• Bay leaf - 1
• Cinnamon - 2 sticks
• Cardamom - 3 
• Cloves - 3

METHOD

      In a pressure cooker add oil and temper the items given under "to temper". Now add onion,tomato,green chilly,ginger garlic paste and salt. Saute till it gets mushy. Then add turmeric powder,red chilly powder,fennel powder and garam masala. When raw smell goes and the oil start to separate from the mixture, add coconut milk,coriander leaves and mint leaves. Add water and when it comes to a boil we can put in the rice, give it a stir and close the lid. When 1 or 2 whistles come [ depending on the cooker we use, mine needs 2 whistles] off it and as soon as the pressure is completely gone we can transfer it to the serving plate and garnish it with some coriander leaves. Tastes best with fried egg.