Veg Dum Kofta Biryani

This is yet another recipe I got from my Bhabhi. I have made some slight changes for my convenience. It has become my favorite biryani now! It does take time to prepare but you will find effort is surely worth. Basic ingredient in its gravy is spinach. For making koftas we will use kabuli chana (Cheakpeas). So this is surely very nutritious too.

Ingredients for Gravy:
1 big bunch of spinach/palak cut lengthwise
2 tomatoes finely chopped
1 big onion finely chopped
1 tsp grated ginger
1 tsp jeera/cumin seeds
2 tsp red chilli powder
1/2 tsp garam masala
1 tsp dhania powder
2 tbsp oil
Salt

Method:

1. In kadhai heat oil. Add cumin seeds.
2. When they splutter add onion. Fry for 3-4 minutes till they turn golden.
3. Add tomato,ginger and fry till they become nice tender.
4. Add spinach, red chilli powder, dhania powder, garam masala and salt.
5. Add a cup of water. Let this simmer for 4-5 minutes till nice gravy consistency is formed.

Ingredients for Koftas:
1/2 cup kabuli chana/cheakpeas soaked in water for 5-6 hours
1 onion finely chopped
1 cup coriander leaves
3-4 green chillies
1 1/2 tsp lemon juice
3-4 cloves of garlic
3-4 tbsp besan
Salt
Oil for shallow frying

Method:

1. Boil soaked kabuli chana till they are cooked.
2. Spread chana on a cotton cloth for 30-40 minutes till they become dry.
3. Grind kabuli chana with coriander leaves, green chillies, garlic to a coarse dry powder.
4. To this coarse powder add onion, lemon juice, salt. Add water just enough to make it moist.
5. Add besan for binding this whole mixture.
6. Make small flat koftas with this. Shallow fry them on both sides till they become golden.

Ingredients for preparing Biryani:
1 cup rice
1 tbsp oil
2 cloves
1 bay leaf
1/2 cup milk
1 tbsp butter
1/2 tsp cardamom powder
Salt

Method:

1. Soak rice in water for 1/2 an hour. Drain water and keep aside rice.
2. In pressure cooker heat oil. Add clove, bay leaf. When nice aroma comes out add rice. Fry for a minute.
3. Add water salt and pressure cook the rice.

For layering Biryani:

1. Heat butter. When it melts add milk and cardamom powder. Bring milk to boil. Keep this aside.
2. Now for making different layers of biryani take a deep kadhai.
3. First take small amount of rice and add a layer of rice on the bottom. On this layer make a layer of some koftas. Add a layer of gravy over this. It should cover all the koftas.
4. Repeat this with a layer of rice, koftas and gravy. Finally on top add again layer of rice.
5. On the top add milk boiled earlier.
6. Cover this kadhai with aluminium foil.
7. Heat pan. Keep this kadhai on pan and heat pan on low heat for 25-30 minutes.

Before serving you can mix all layers in kadhai. But this way your koftas will be broken. So if you like you can also server without mixing.

Preparation time: 1 hour 30 minutes

Palak Pulao (Spinach Rice)

Spinach is one vegetable I never get tired of. Main reason behind this is, it can be used to make so many different dishes. You can make its sabji, paratha, soup, pakoda. In every form it tastes delicious. Today I used it in rice to make its pulao. Spinach added a great flavor to rice. This recipe is quite simple and very healthy.

Ingredients:
1 cup rice
1 cup Spinach leaves
1/2 cup coriander leaves
1 onion sliced
1 potato peeled and cut into cubes
2 green chillies
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp garam masala
1 tsp dhania powder
2 cloves
1 inch cinnamon stick
1 bay leaf
1 tsp jeera/cumin seeds
1/2 tsp turmertic/haldi
1 tsp lemon juice
2 tbsp oil
Salt

Method:

1. Wash rice and drain water. Spread it on plate and let it rest for some time.
2. Grind together spinach leaves,coriander leaves and green chillies.
3. In a pressure cooker heat oil.
4. When oil becomes hot add cumin seeds, cloves, cinnamon stick and bay leaf. Fry for a minute.
5. Add sliced onions and ginger garlic paste. Fry till raw smell goes and onion becomes golden.
6. Add spinach, coriander paste and potato cubes. Fry for 2-3 minutes.
7. Add red chilli powder, dhania powder, garam masala. Stir well.
8. Add rice and fry for another 2-3 minutes.
9. Add water, salt and lemon juice. Mix well.
10. Close the lid of cooker and bring one whistle.

Serve hot with raita.

Preparation time:  30 minutes

Mint/Pudina Pulao

Mint or Pudina surely has a special place in all the herbs. it has a unique refreshing smell. With its fresh green color it is soothing to eyes. It tastes great. Small amount of mint adds tons of flavor to any dish.
This mint pulao is one of the regular dish in my kitchen. I make it quite frequently and we enjoy it equally every time!!

Ingredients:

1 cup rice

12-13 mint leaves

1/2 cup coriander leaves

4 garlic cloves

1 potato peeled and cut into small cubes

1/2 cup peas

1 onion sliced

4-5 green chillies

2 cloves

1 inch cinamon

1 bay leaf

2 tbsp ghee

4 tsp oil

1/2 tsp shahjeera

1/2 tsp haldi/turmeric

salt

Method:

1. Wash rice and drain water. Spread rice on plate. Let it rest for 1 hour.
2. Heat ghee in deep pan. Add cloves and bay leaf. Add rice.Fry for 5-7 minutes till nice aroma comes out and rice granules are separated.
3. Grind mint leaves,coriander leaves,garlic colves, 1-2 green chillies by adding little bit of water to make  smooth paste.
4. Heat oil in pressure cooker.
5. Add shahjeera, cinamon and haldi.
6. Add green chillies and onion. Fry till onion turns golden.
7. Add mint-coriander leaves paste prepared earlier. Add potato and peas. Fry for few minutes.
8. Add rice and mix well. Add water and salt. Close lid of pressure cooker. Bring one whistle.

Serve hot with raita.

Preparation time: 30 minutes.

Tawa Pulao

Tawa Pulao is one of the famous street foods of Maharashtra. You will find it on many Pav Bhaji stalls in Pune,Mumbai. It is very tasty rice dish.On pav bhaji stalls it is done on same tawa of pav bhaji. Hence tha name 'Tawa Pulao'. If you seek something spicy, this is definitely the dish for you.

Ingredients:

1 cup rice

1 1/2 cup chopped mixed vegetables ( any combination of Capsicum, green peas, carrot, cauliflower)

3-4 green chillies ( You can also substitute chillies with 1 tsp red chilli powder)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tsp Pav bhaji masala

1/2 tsp garam masala

3 tsp butter

1 tsp jeera/ Cumin seeds

1/2 tsp turmeric

2 tsp finely chopped Coriander leaves

salt

oil

Method:

1. Cook rice with 1/2 tsp of oil. Adding oil makes rice granules separate. Spread cooked rice on a plate separating granules.
2. Heat non stick pan and add butter.
3. When butter melts add cumin seeds.
4. Add green chillies and finely chopped onion. Fry till it turns golden brown. Add ginger garlic paste and fry for a minute.
5. Add finely chopped tomato and fry till it becomes soft. Add turmeric.
6. Add all the mixed vegetables. Fry for a minute and cover the lid. Let this cook for 2 minutes.
7. Add Pav bhaji masala, garam masala. If you are using red chilli powder insted of green chillies, add red chilli powder. Add salt and fry for another 2 minutes.
8. Add cooked rice and mix well.
9. Garnish with coriander leaves and lemon juice.

This is my entry to Variety Rice Recipes event.

Preparation time : 15 minutes.

Masale Bhat (Spicy rice)

Masale Bhat is very popular Maharashtrian dish. It is one thing which you will always find on menu in any Maharashtrian wedding. Whenever we have family function my mom is always requested to make Masale Bhat. So this is my mom's version of Masale Bhat. I hope you also enjoy this dish as much as I do!!

Ingredients:

1 cup rice

1 Potato diced

1/2 cup green peas

1 Onion sliced

6-7 curry leaves

4-5 green chillies

4-5 tbsp oil

2 tbsp coriander seeds

1 tbsp sesame seeds

1tsp cumin seeds

2 cloves

2 dry red chillies

1 inch cinamon stick

Chopped coriander

lemon pieces

1 tsp ginger garlic paste

1/4 cup dry shredded coconut

1/2 tsp mustard seeds

1 tbsp ghee

Method:

1. Wash and soak the rice for half an hour.
2. Fry the following ingredients in small kadhai:
   
   
   
   sesame seeds
   
   coriander seeds
   
   cumin seeds
   cloves
   dry red chillies
   cinnamon stick
   dry shredded coconut
   
   
   
3. Grind all the above ingredients to dry masala powder without adding any water.
4. Heat oil in cooker. Add mustard seeds. When they start spluttering add green chillies and onion.
5. Add curry leaves. Fry till onion turns golden brown.
6. Add ginger garlic paste and masala powder done in second step. Fry for a minute.
7. Add vegetables and fry for 2 mins.
8. Add rice and stir nicely.
9. Add 3 cups of water and salt to taste.
10. Add ghee. Stir properly.
11. Close the lid of pressure cooker and bring 1 whistle.
12. Garnish with coriander leaves and lemon.

Preparation time : 40 mins

Serves : 2

Tip : You can also add brinjal, tendli, carrot as per your choice.

This is my entry to event WYF Specialty food.