Rajma and Peanuts Biriyani

Prep Time:15 m     Cook Time:15+15

Serves:3

Ingredients

Rajma                     - 1/4 cup

Peanuts                   - 1/4 cup

Basmati Rice           - 1 cup(soaked for twenty minutes)

Water                      - 1 & 1/2 cup

Onion                      - 1

Tomato                    - 2

Green Chilli             - 2

Ginger Garlic Paste  - 2 tsp

Bay Leaf                  - 2

Cinnmon                  - 1"piece

Clove                       - 3

Cardamom               - 3

Mint Leaves             - few

Aniseed                    - 1/2 tsp

Khus khus                - 1/4 tsp

Turmeric Powder     - a pinch

Red Chilli Powder    - 1/2 tsp

Garam Masala         - 1/4 tsp

Salt                        - as needed

Oil                          - 1 tblsp

Method

• Soak rajma overnight,add little salt and pressure cook along with peanuts for three whistles.Transfer this to a bowl and set aside.
                        
  
• Heat oil in pressure cooker,add aniseed,khus khus,cinnamon,cardom,clove and bay leaf followed by green chilli and onion.Add little salt and saute this for a while and then add ginger garlic paste and saute till raw smell goes off.
     
• Now add tomatoes,mint leaves,turmeric powder,chilli powder,garam masala and saute till tomatoes are mushy.Add required salt and water.Bring it to a boil and then add soaked rice and cooked rajma and peanuts.Close the lid and wait for five to eight minutes.Switch off the flame and once the pressure is released open the lid,fluff it up with a fork and serve with raita.
                               
                      
     

Little Words

• Yummy biriyani with chunky peanuts and mashy rajma.
• Can be served with onion raita.

Egg Biriyani

Prep Time:15 m     Cook Time:15 + 15

Serves:3

Ingredients

Basmati Rice       - 1 cup(soaked for twenty minutes)

Egg                      - 3(boiled & shell removed)

Onion                   - 1

Green Chilli         - 2

Bay Leaf              - 2

Cinnamon            - 1"piece

Clove                   - 2

Cardamom           - 2

Ginger                  - 1"piece

Garlic                   - 4 cloves

Turmeric Powder - 1/4 tsp

Chilli Powder       - 1/2 tsp

Garam Masala      - 1/2 tsp

Coriander Leaves - to garnish

Oil                        - 1 tblsp

Salt                       - as required

Method

• Boil the eggs with little salt and cut them into halves and set aside.
• Heat oil in a pressure cooker and add bay leaf,cardamom,cinnamon and clove followed by green chilli and onions.
     
• Saute the onions and add ginger garlic paste and saute till raw smell goes off.
     
• Add all spice powders and required amount of water(1&1/2 cups).
     
• Now add soaked rice,salt and boiled eggs.Cover with a lid and simmer for five to eight minutes.Let it be on the stove for five more minutes and then set aside.Open the lid once the pressure release,fluff the rice gently with a fork and serve with raita or any favourite side dish.
                    
     
              

Little Words

• A simple and quick biriyani that needs little preparations.
• Eggs can be roasted separately with some spices and then added to the biriyani as well.

Mushroom Biriyani

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Basmati Rice          - 1 cup(soaked for twenty minutes)

Mushroom              - 250 g

Water                      - 1& 1/2 cup

Onion                      - 1

Tomato                    - 1

Ginger Garlic           - 1 tblsp(grated)

Green Chilli             - 3

Mint Leaves             - 1/4 cup

Bay Leaf                  - 2

Cinnamon                - 1

Cardamom               - 3

Clove                       - 2

Chilli Powder          - 3/4 tsp

Turmeric Powder    - 1/4 tsp

Aniseed                   - to splutter

Garam Masala         - 1/4 tsp

Salt                          - to taste

Oil +Ghee                - 1 tblsp

Method

• Heat oil and ghee in a pressure cooker.Splutter cumin seeds,add bay leaf,cinnamon,cardamom and clove.Add onion,green chilli and saute for a while.Then add ginger garlic paste and saute till raw smell leaves.
     
• Add chopped mushrooms and saute.Then add mint leaves,tomatoes,salt,turmeric powder,chilli powder,garam masala and give it a mix.Add required amount of water and bring it to boil.Add rice,check salt and close the lid of the pressure cooker and wait for one whistle.Let the flame be medium.Once the pressure is released open the lid fluff the rice with a fork and serve with onion raita.
                              
                                      
                                   
  

Little Words

• Coconut milk can be added reducing amount of water.
• I simply love any mushroom dish and this is an excellent choice over non vegetarian foods.

Fish Biriyani

Prep Time:20 m      Cook Time:30 m

Serves:3

Ingredients

Fish                          - 400 g(boneless)

Rice                          - 1 cup

Onion                       - 1

Green Chilli             - 3

Mint Leaves             - 2 tblsp

Ginger Garlic Paste - 1 tbl sp

Turmeric Powder     - a pinch

Aniseed                    - 1/2 tsp

Khus khus                - 1/4 tsp

Bay Leaf                  - 2

Cardamom               - 2

Cinnamon                - 1 small piece

Clove                       - 2

Oil + Ghee              - 2 tsp

Salt                          - to taste

For the fish marinade

Ginger Garlic Paste - 1 tblsp

Coriander Powder   - 1 tblsp

Cumin Powder        - 1/2 tsp

Tomato Ketchup     - 1tblsp

Chilli Powder          - 1 tsp

Salt                          - to taste

Oil                           - 2 tsp

Lemon Juice           - from one lemon

Method

• Cut the fish into bite sized pieces.Mix all the ingredients for the marinade and leave it rest for half an hour.Meanwhile wash and soak rice for twenty minutes and prepare other ingredients.
                                  
     
• Heat oil in the pan or pressure cooker in which biriyani is going to be prepared.Add the fish pieces and fry them in medium flame till they are golden in colour.Remove them and set aside.
     
• In the same pan add ghee,aniseed,khus khus,cinnamon,cardamom,clove,bay leaf and green chilli.Add sliced onions,little salt and saute till onion becomes soft.
     
• Add ginger garlic paste,saute till raw smell goes off and add mint leaves,give it a mix and add required water and salt.
     
• When the water boils add rice,check salt and cover this with a lid.
     
• Once the rice is almost cooked say eighty percent add the fried fish and cover the lid.Simmer the stove and leave it on low flame for five to ten minutes.After that remove the lid,fluff it up with a fork and serve with onion raita.
                  
     

Little Words

• It can be done in pressure cooker also.
• If the marinade is watery add the remaining lemon juice in the biriyani when rice is added.
• The masala for the marinade can be varied as desired.
• Boneless fish varieties are best suited and I have used salmon fish.