Vegetable Biryani

Serves:4

Cooking time-1/2 hour

Ingredients:

Rice-2cups

Onions-1 medium sliced

Tomato-1 medium chopped

Ginger-garlic paste-1tbsp

Green beans-1/2 cup cut into 1"pieces

Carrot-1 medium cut into 1/4" cubes

Potatoes-boiled and cut into small cubes

Peppers(green, red,yellow)-cut into small pieces

Green chili-1 or 2

Garam masala-1tsp

Turmeric-1tsp

Red chili pwd-1tsp

Coriander pwd-1tsp

Salt-to taste

Yogurt(optional)-2tbsp

Cashew nuts-5/6

Red cardamom-1

Cinnamon-1 stick

Mint- 1sprig
Oil/Ghee-3tbsp

Method:

1. Par boil rice and keep aside.
2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
6. Add salt(1/2 tbsp should be good)
7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).

Tip: For added taste sprinle saffron soaked in milk between layers.

Palak Paneer

Ingredients:
Spinach(Palak)- 1 bunch
Onions-1 medium
Tomatoes-1/2 can or 1 medium
Ginger-garlic paste-1tbsp
Black Cardamom-1
Cinnamon stick-1/2
Paneer-150-200grams
Garam masala-1tsp
Turmeric pwd-1tsp
Red chili pwd- 1tsp
Oil/Ghee-2 tbsp
Salt- to taste
Water-for boiling

Method:

1. Boil spinach in a pressure cooker, one-two whistles on medium flame should be good. Drain the water and keep aside. Wash the boiled spinach in cold water. This will help retain rich green color. Blend in a mixer to make a thick puree. Do not add water.


2. Take oil in a kadhai, add cinnamon, cardamom and finely chopped onions. Saute till golden brown.


3. Add ginger garlic paste and stir for a min. Add chopped tomatoes and stir till you get a thick red orange paste.(approx. 5 -8min)


4. To this paste sprinkle garam masala, turmeric and red chili. Add spinach puree and stir for a min or two. Pour some water to get a gravy consistency. Don't add too much water. Add more water only if you feel gravy is too thick. Add salt and let the gravy boil by stirring from time to time. Be careful as palak splatters when boiling. Keeping the kadhai covered while palak is boiling will avoid splattering.


5. Meanwhile cut paneer into cubes. Take a non-stick tava or pan and lightly sear paneer on both sides. No need to add oil. For searing place paneer pieces on the tava and after a minute with the help of a spatula turn on the other side. This is a oil-free, hassle-free technique to get tasty golden brown paneer without deep-frying. Make sure you use slow to medium heat to avoid over-cooking and burning.


6. Add the seared paneer to palak gravy, remove from flame and serve hot.