VeGeTABLe BIrYANI
Ingredients
Basmati rice
2 cups
Water
4 cups
Mixed vegetables
(cauliflower, carrots, beans, potatoes)
1/2 kg
onions
3 nos (sliced)
Bay leaf
1 no
Shahjeera
1/2 tsp
Ghee
5 tbsp
Mint, coriander leaves
2 tbsp each (chopped)
Salt to taste
To be ground to a paste
Ginger
3 cms
Garlic
8 cloves
Green chillies
3 nos
Poppy seeds
2 tsp
Fennel
2 tsp
Coriander powder
2 tsp
Chilli powder
1/2 tsp
Cloves
4 nos
Cardamom
4 nos
Cinnamon
5 cms
Method
Add water to the cooker pan. Pour in the cleaned rice. Place the pan in the cooker. Close the lid and allow rice to soak for 15 minutes.
Add salt and diced vegetables. Heat ghee in a kadai. Add shahjeera and bay leaf. Add sliced onion and fry till brown. Add the ground
masala, fry for 2 minutes. Add mint and coriander leaves. Remove from fire and add contents to the cooker pan. Stir gently and replace
the lid. Switch on the cooker to ‘Cooking’. Stirring the biryani gently once, half way through the cooking helps to distribute the flavours
and seasoning uniformly. When the biryani is cooked, the switch will automatically move to the ‘Keep Warm’ position. Let the biryani
steam for 10-15 minutes before switching off the cooker and serving. Alternatively, leave the biryani in the cooker in ‘Keep Warm’
position, till time to serve (up to 4 hrs.)
Variation for Minced Meat Biryani
Leave out the vegetables, soak 350 gms of cleaned mince meat in half a cup of curd for one hour. When the masala is fried, add meat
with the curds and cook till dry. Then simply follow the method described for Vegetable Biryani.
SOOJI HALWA
Ingredients
roasted semolina (rava)
2 cups
Sugar
2 cups
Water
4 cups
Ghee
1 cup
Tinned pineapple pieces
1 cup (chopped)
Pineapple essence
1 tsp
Yellow food colour
Little
Method
Gather all the ingredients, place in the cooker pan, mix well. Place in cooker, cover with the lid and press the switch to ‘Cooking’. The
switch will move to ‘Keep Warm’ in 15 - 20 minutes. In case there is excess liquid, mix well and press the switch once again to ‘Cooking’.
When the halwa is ready, the switch will automatically move to ‘Keep Warm’. Switch off the cooker, transfer the halwa to a serving dish
and decorate with extra pineapple slices. If using fresh pineapple cook it with 1/2 cup sugar and 1/2 cup water for 5 minutes. Drain from
syrup and use.
Variation for Plain Kesari
Leave out the pineapple, essence and yellow food colour. Use roasted cashewnuts, cardamom powder and orange red colour.
CHICKEN BIRYANI
Ingredients
Basmati rice
2 cups
Water
4 cups
Chicken
1 (about 800 gms)
Curds
1/2 cup
Chilli powder
1/2 tsp
Ginger
2 cms
reCIPes
6
