BRIYANI

VEGETABLE BRIYANI

Ingredients
Briyani rice-1 cup
Mixed vegetables-2 cup
Vegetables includes: carrot, beans, cauliflower, peas, potato, beet root, turnip and double beans
Oil and ghee
Salt
Sliced onion-1/2 cup
Sliced tomato-1/2 cup
Green chilly-3
Mint leaves (1/4 cup)
Bay leaves and cardamom, cinnamon and cloves-few

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2

Method
Heat ghee and oil, season bay leaves and cardamom, cinnamon and cloves.
Add mint leaves, mix for 2 mts.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add vegetables, mix for 2 mts.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves.

Toast the bread with ghee, cut to pieces and add in briyani.
Option: can add soya chunks with vegetables.


MUSHROOM BRIYANI

Ingredients
Briyani rice-1 cup
Ghee- 2 tsp
Mushroom-100 gms
Oil-2 tbsp
Cloves, cinnamon, cardamom-each 2
Cashew nuts-few
Onion-1
Tomato-1
Salt

To paste:
Ginger-1/2 inch
Garlic-5 flakes
Dry chilly-2
Green chilly-2
Dhaniya-1/2 tsp
Jeera-1/4 tsp
Coriander leaves-1/4 cup

Method
Heat ghee, season with Cloves, cinnamon, cardamom and cashew nuts.
Add rice, salt and mix evenly.
Add water and cook it.

In oil, sauté onion till brown.
Add mushroom, mix for 2 mts.
Add tomato, mix for 2 mts.
Add masala paste, salt.
Mix and cook.

Final preparation:
Take a wide bowl, put rice, some mushroom masal on it.
Again spread rice, again masala.
Likewise do all by layers.
Finally sprinkle coriander leaves.

Cover the dish and steam cook for 10 mts.


BRINJAL BRIYANI

Ingredients
Briyani rice-1 cup
Small Brinjals-8
Oil and ghee
Salt
Sliced onion-1/2 cup
Sliced tomato-1/2 cup
Green chilly-2
bay leaves, cardamom, cinnamon and cloves-few

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2

Method
Slit the brinjals lightly on top, use full brinjals with stem.

Heat ghee and oil, season bay leaves, cardamom, cinnamon and cloves.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add brinjals, mix for 5 mts in oil till masala coats.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves.


SPROUTS BRIYANI


Ingredients
Briyani rice-1 cup
Mixed sprouts or moong sprouts-1 cup
Oil and ghee
Salt
Sliced onion-1/2 cup
Sliced tomato-1/2 cup
Green chilly-2
Mint leaves (1/4 cup)
bay leaves, cardamom, cinnamon and cloves-few

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2

Method
Heat ghee and oil, season bay leaves, cardamom, cinnamon and cloves.
Add mint leaves, mix for 2 mts.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add sprouts, mix for 2 mts.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves.


BEETROOT BRIYANI

Ingredients
Rice-1 cup
Beetroot (big)-1
Green chilly-2
Chopped small onion-1/2 cup
Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2


Method

Cook the rice with salt.

Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chillies.
Sauté well.
Add grated beetroot, salt and sauté well till done.
Add paste and sauté well.
Add cooked rice and mix all evenly.
Sprinkle coriander leaves.

Serve with curd raita.