Vegetable Biryani Recipe

Ingredients:

• Raw rice - 2 cup (seeraga samba, basmati or normal rice)
• Onion   - 2
• Tomato - 2
• Chopped Carrot     - 1
• Chopped Beans   - 5 to 6
• Peas   - ¼ cup
• Potato - 1
• Green chilli - 3
• Ginger garlic paste - 1 tbsp
• Cinnamon    - 1
• Cloves    - 2
• Biryani leaf - 1
• Red chilli powder    - 1 tsp
• Garam masala powder - 1 tsp
• Yoghurt - 2 tbsp
• Coconut milk – ½ cup
• Oil   - 2 tbsp
• Ghee - 2 tbsp
• Mint leaves - handful
• Coriander leaves
• Salt to taste

Preparation 

• Wash the rice, soak in water for 15 mins and drain it.
• Heat the pressure cooker with oil, 1 tbsp ghee, add cinnamon, cloves, biryani leaf and saute a minute.
• Now add sliced onion and fry till the colour changes, then add chillies, ginger garlic paste saute for a minute.
• Now add red chilli powder, garam masala, tomatoes and cook until the raw smell leaves.
• After that add all the vegetables and cook few mins and add yogurt, mix well. Now add water, salt and allow to boil.
• While boiling add rice, mint leaves, coconut milk, mix well and close the lid.
• Pressure cook for 2 whistle and reduce flame to low and cook for 5 mins.
• After pressure released add remaining ghee and coriander leaves, mix gently.
• Ready to serve South Indian Samayal – Vegetable biryani with raita.

Bisi Bela Bath | Varagu sambar rice

Ingredients  

•    Varagu Rice - 1 cup
•    Thur dal - 1/2 cup
•    Tamarind - small lemon sized  
•    Small onions – 10
•    Beans – 3  
•  Carrot -1 
•  Potato – 1
•  Drum stick - 1 
• Tomato – 1
•  Mustard -1 tsp 
• Fenugreek - 1/4 tsp
•  Asafoetida/hing - 1/4 tsp
•  Oil -2 tbsp 
• Ghee - 2 tsp
• Sambar powder – 1 tsp
• Turmeric powder – ½ tsp
• Garlic – 3
• Coriander and curry leaves few

Dry Roast and grind

• Coconut   - 1 tbsp 
• Coriander seeds - 1 tbsp 
• Red chilies - 3 
• Channa Dal - 2 tsp

Preparation 

• Soak the tamarind in the water and extract the tamarind juice.
• Cook   half cup of thur dhal with turmeric and garlic.
•  Cut the vegetables lengthwise, onion, tomato and keep it aside.  
• Heat the pleasure cooker with oil, add mustard, after mustard sputter then add curry leaves, onion and fry till its colour changes.
• Now add Asefotodia, vegetables allow to cook for 5 mins and then add the tamarind juice, sambar powder, salt and allow to cook in the low flame until the tamarind raw smell goes off.
• Now add 2 1/2 cup water, while water starts boiling add the rice, cooked dal and the dry roast powder, mix well and close the lid.
• Allow 4 whistle.
• After open the lid garnish with coriander leaves and 1 tsp of ghee.
• Ready to serve South Indian special Bisi Bela Bath /varagu sambar rice with raith.

The look not be appealing but it taste well and healthy.