Brinjal Biryani/Kathirikai Biryani Recipe

Actually I wanted to finish my Sunday Lunch Recipes series this week by posting an interesting biryani recipe.But suddenly I changed my plan and postponed the conclusion of this series to next weekend as I came across this yummy biryani recipe using my favorite vegetable, Brinjal . I have tried brinjal gravy as a side dish for biryani but never thought of making a biryani adding whole brinjals.When Valarmathi shared this Kathirikai biryani,I was so excited & bookmarked it immediately to try this one.In Andhra,people call this as Vankaya biryani but its method & ingredients are slightly different. I made few additions to the original recipe and tried it yesterday.It came out very well.Being a big brinjal fan,I loved this rice to the core.I am so happy to add this biryani recipe in my Sunday Lunch Recipes Series and this is my 35th recipe in this series!Lets see how ro make this yummy & delicious Brinjal Biryani/Kathirikai Sadam recipe.I am dedicating this post to all brinjal lovers like me .

Brinjal Biryani Recipe

How to make birnjal biryani / Kathirikai sadam

Cuisine: Indian

Category: Biryani

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Raw Rice OR Steamed Rice - 1 cup Cooking oil or ghee -  2tbsp Small brinjals - 6 nos Big onion - 1 no Ripe tomato - 2 nos Curd – 2 tbsp Green chillies – 2-3 nos Whole Garam masala - 1 each ( cinnamon,2 cloves,cardamom,black stone flower,bayleaf) Fennel seeds – 1/2 tsp Mint leaves – few Coriander leaves - few Water - 2.5 cups To stuff & marinate brinjals Ginger & garlic paste - 1 tbsp Red chilli powder - 1 tsp Dhania powder –1 tsp Garam masala powder - 1/2 tsp Lemon juice - as needed

METHOD

Wash and slit the brinjals into 4 pieces without removing the stem. Keep them immersed in water till use to avoid discoloration.Mix all the masala powders & ginger,garlic paste with lemon juice given under “to marinate & stuff brinjal”.Stuff this paste inside the brinjal and let it marinate for 20 minutes. In a pressure cooker base, heat oil and saute the whole garam masala & fennel seeds.Do not burn the fennel seeds.Add onions & slitted green chillies immediately.Saute until transparent.Add the tomato pieces & saute until mushy. Now add the marinated brinjal and mix well until it shrinks slightly. Add mint leaves +coriander leaves.Mix well and then add curd.Stir it well & add water with required salt. Add the rice,mix well & pressure cook in low flame for one whistle.Open & fluff it with a fork.Serve hot with raita!

Note

Adjust the quantity of spices as per your taste. You can replace brinjal with mixed vegetables or mushroom.In that case u don’t need to marinate.Instead add the paste after sauting onions & mix well till its raw smell leaves off I din’t use basmati rice or jeera rice for this biryani.You can use them if you wish.For 1 cup of basmati rice,u should add 2 cups of water after soaking the rice for 20 minutes.for jeera rice, use 1:2 water without soaking the rice.

Try this easy,yummy biryani recipe if you are a brinjal fan.U will fall for its taste !

Technorati Tags: Brinjal biryani,Brinjal biryani recipe,Kathirikai biryani,Kathirikai sadam,Brinjal recipes,Biryani recipes.lunch ideas,biryani varieties,sunday biryani

Very good recipes Tags: Brinjal biryani, Brinjal biryani recipe, Kathirikai biryani, Kathirikai sadam, Brinjal recipes, Biryani recipes.lunch ideas, biryani varieties, sunday biryani

Continue Reading...

Little Millet Biryani / Samai Biryani Recipe - Millet Recipes

As I promised in my previous post, here is the long time due Sunday Biryani from my blog almost after a month. Yeah, I couldn’t post any biryani recipe for the past few weeks as I was concentrating on Diwali recipes. So this week, I wanted to share a healthy, interesting yet easy biryani recipe using millets.

Actually speaking, I got the idea of making this biryani after I got few requests from my readers. I used little millet/Samai to prepare this biryani.I made a easy, no grinding biryani adding mixed vegetables for our lunch today. As I din’t have peas in hand, I used sweet corn kernels. It came out very well and it was tummy filling too. You can follow the same recipe and replace samai with varagu or Kuthiravali. I have mentioned the quantity of water for other millets in the Notes section. Please have a look at it before you try them. Lets check how to make this healthy,easy millet biryani recipe ! This recipes goes into my Sunday Lunch Recipes series 34. I am happy to share this recipe to Nativefoodstore.com where they sell organic food products  in online. You can purchase millets and its related products at reasonable price.

Check out my other biryani recipes in this series .

Continue Reading...

No Onion No Garlic Biryani Recipe-Baby Corn Biryani

It was my long time plan to try a biryani recipe without onion and garlic especially for my Jain readers.During Navratri,we try to avoid onion & garlic in our menu.So I tried this no onion no garlic Veg Biryani recipe for our Sunday Lunch.I referred this space for the recipe.As I didn't have enough vegetables in hand,I replaced it with baby corn.It came out well and we loved it.Friends,if you are looking for a no onion no garlic Jain biryani recipe,here it is !! Try and share your feedback.I am happy to post this recipe as 33rd biryani in my Sunday Lunch Recipes Series.
Check out my other biryani recipes HERE !

Continue Reading...

Mug Biryani Recipe - Veg Dum Biryani ( Baked)

Recently I came across  veg biryani recipe in a coffee mug. I loved the idea and tried it for our Sunday lunch yesterday. Mug biryani is nothing but the usual layer biryani assembled and baked in a microwave safe mug. I followed my vegetable layer DUM biryani for gravy recipe and adapted the outer covering recipe from HERE. Raksha was so happy and fascinated to see the biryani in a bowl. She was eagerly waiting with me in the kitchen to see the output.

As I wished, the result was awesome. We all loved it. I reserved a bowl of biryani for myself & had it for dinner too. Friends, do try this biryani for a change & attract your family members. Lets check out this week’s Sunday Lunch Recipes Series no 32– Flavorful Mug biryani adding mixed vegetables!!

Check out my other SUNDAY SPECIAL BIRYANI RECIPES

Mug biryani recipe-Dum biryani

Vegetable biryani in a coffee mug-Sunday lunch recipes series 32

Cuisine: Indian

Category: Lunch ideas

Serves: Serves 3-4

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup Water - 5 cups Whole spices ( 1 cinnamon,2 cloves,1 black stone flower,1 bayleaf,1cardamom) Salt - as needed Cooking oil or ghee - 1 tsp For gravy Cooking oil + ghee - 1 tbsp+1 tbsp Whole spices -1 each Big onion - 1 no Green chilli - 1no G&G paste - 1/2 tsp Mixed vegetables ( 1 carrot,a handful of green peas,1 potato) - 1/2 cup Curd - 1/2 cup Turmeric powder - 1/8 tsp Red chilli powder - 1 tsp Biryani masala powder - 1 tsp Salt & water - as needed For dough Maida/All purpose flour - 1/2 cup Salt – a pinch Baking powder – 1/4 tsp Baking soda – a pinch Warm milk – 1 tbsp Water -as needed to knead the dough For layering Mint+coriander leaves - 2 tbsp Browned onions - a handful Saffron soaked milk - 1/4 cup Cooking oil or ghee - to grease the mug

METHOD

Wash and soak the basmati rice for 30 minutes. In a wide kadai or vessel, boil 6 cups of water adding cinnamon, cloves, cardamom and black stone flower. Add some salt.  When the water comes to a roll boil, add lemon juice. Drain the water from the soaked basmati rice and add to the boiling water. Cook the rice in open pan for nearly 8 minutes. Stir it once or twice in the middle. Make sure you don’t over cook the rice. Rice should be firm and soft. It should be 3/4 th cooked. Remove the kadai and pass it through a colander/sieve. Run the tap water over the rice to stop cooking process. Drain all the excess water and keep the rice in the colander. Spread it in a wide plate and let it cool completely. Heat 2 tbsp of oil and caramalize the onions by sauting in high flame for a minute. Remove in a plate. Now prepare the gravy. Heat oil+ghee in a wide kadai and saute the cinnamon, cloves, cardamom and bayleaf. Add the ginger-garlic paste and saute for a minute till raw smell goes off. Now add sliced onions and saute till transparent. Add the mixed vegetables and saute well. Add salt. Now add the curd and mix well in low flame. Add the red chilli powder, turmeric powder, biryani masala powder and salt.  Mix well.Lastly add some water and cook the mixture very well till veggies are completely cooked and oil floats on top. It will become a semi solid gravy. Remove the kadai and keep the gravy aside. Take a bowl and make the chapathi dough adding the ingredients given under “ For dough” OR make a plain chapathi dough using wheat flour & salt to seal the mug. Take the microwave safe mugs and grease with a tsp of oil. Spread a small ladle of cooked rice as first layer. Now layer the gravy over the rice and sprinkle some chopped mint+coriander leaves. Layer with rice now. Repeat the same till the brim of mug. Lastly sprinkle some saffron soaked milk and caramelized onions. Seal the mug with a small round disc made of dough. Preheat the oven in 180c and bake the biryani for 15 minutes. Remove & serve hot ! Enjoy with raita !

Note

Adding green chillies is optional. U can add more red chilli powder for spicy biryani. You can replace  biryani masala powder with garama masala powder too. Addition of mint+coriander leaves is very important. Replace curd with lemon juice for variations but add lemon juice only before putting in DUM. In that case, add 2 tomatoes along with onions and saute until mushy.

Enjoy this yummy Mug biryani with your family !

Technorati Tags: Mug biryani recipe,Mug biryani,biryani in a coffee mug,vegetable dum biryani,dum biryani in a mug,mug DUM biryani,biryani varieties,lunch ideas,sunday lunch menu,sunday lunch recipes

Very good recipes Tags: Mug biryani recipe, Mug biryani, biryani in a coffee mug, vegetable dum biryani, dum biryani in a mug, mug DUM biryani, biryani varieties, lunch ideas, sunday lunch menu, sunday lunch recipes

Continue Reading...

Gobi Biryani / Cauliflower Rice Recipe

Gobi biryani / South Indian Cauliflower rice is my recent try in biryani recipes. Cauliflower is one of the favorite vegetables for kids & adults.In my family,my daughter loves my Gobi 65.So I always opt for gobi manchurian or gobi 65 more than other cauliflower recipes.This Friday I came to Salem to my in-laws house.My FIL bought a big sized cauliflower as it is Raksha's favorite vegetable. I made crispy Gobi fry with half of the cauliflower and made this biryani for Sunday Lunch yesterday.It came out really well.I referred my MIL’s hand written cook book for the recipe.I tweaked it slightly to suit our family’s taste.Everyone gave thumbs up after tasting the biryani.This cauliflower rice can be made as lunch box recipe for your kids.I am sure they will love to have it with raita.Ok,Lets see how to make this week’s Sunday Lunch Recipes Series 31-Gobi Biryani aka Cauliflower Rice .

Do check my Biryani Series collection HERE.

Gobi/Cauliflower biryani recipe

Cauliflower rice / Gobi biryani recipe - Kids favorite Rice

Cuisine: Indian

Category: Lunch ideas

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup - 200ml Basmati rice - 1 cup Water - 1.75 cups Big onion - 1 no Tomato - 1 no Red chilli powder - 1/2 tsp Garam masala powder - 3/4 tsp Salt - as needed Mint+coriander leaves - few Curd - 1 tbsp Lemon juice - few drops To grind Green chillies - 2 nos Cashewnuts - 5 nos Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Fennel seeds - 1/2 tsp Ginger -1 inch piece Garlic - 5 cloves

METHOD

Wash and soak the basmati rice for 30 minutes.In the mean time,take the big sized cauliflower florets and wash in turmeric+salt mixed hot water to remove germs.( Tip : Do not use small sized cauliflower florets because it will become mushy while cooking in cooker.So use bigger florets) Slice the onion and tomato.I used steamed rice here.So i used 1:2.5 cups of water after soaking the rice for 30 mins. Grind all the ingredients given under “to grind” to a smooth paste adding enough water. Set aside. Heat a pressure cooker with oil+ghee. Saute a bay leaf,black stone flower.Saute onion slices till transparent.Add the ground masala and tomato pieces.Saute till tomato turns mushy and raw smell of masala goes off completely. Add turmeric powder,red chilli powder,garam masala powder and salt.Now add the cauliflower pieces and mix well to coat the masala. Now add the washed & soaked basmati rice,water and pressure cook for 1 whistle in low flame. Open the cooker after the steam is released.Fluff the rice with fork and serve hot with raita!! Enjoy !

Note

you can replace cauliflower with baby corn ,potato or meal maker/Soya chunks and make this rice. For variations u can skip the grinding part and saute all the spices given under “To grind” in oil+ghee.

Enjoy Cauliflower biryani with raita.I made some Gobi 65 specially for my daughter on demand

Technorati Tags: Cauliflower rice,Cauliflower biryani recipe,Cauliflower biryani,Gobi biryani recipe,Cauliflower recipes,gobi recipes,Biryani recipes,biryani varieties

Continue Reading...

Brown Rice Vegetable Biryani Recipe - Vegetarian brown rice biryani in pressure cooker

Brown rice veg biryani is my recent try using Sona masoori brown rice. I usually make brown rice idli,dosa. But I have not used brown rice for our lunch.Yesterday I bought a pack of India Gate brown rice( Not brown basmati) for the first time and tried this biryani in a pressure cooker. I did not have any idea of how to cook brown rice.So I tried to cook the rice like our usual white rice biryani & it became a super flop after cooking for 20 minutes in pressure cooker.The outer bran of brown rice was not cooked at all.Then I browsed through some websites and came to know brown rice has to be soaked for a minimum of one hour.I added more water,kept for another 20 minutes and finally my rice was cooked soft and great. Biryani was very nice and flavorful. But it really tested my patience and I was not able spend time to click good pictures as our tummies were rumbling out of hunger.Cooking brown rice is very easy only if you soak it for more than an hour.You can also opt for frying the rice adding ghee to make it more flavorful.I will try to make a separate post on cooking brown rice using various methods.Here I have used mixed vegetables like carrot,beans and potato.U can also try with marinated chicken for non-veg options.So friends I have altered the recipe based on my experience.I hope u can make it perfect by following this recipe.I am happy to share this healthy brown rice biryani as my 30th post in Sunday lunch recipes series.Ok,lets see how to make this Indian style brown rice biryani.

Brown rice biryani recipe

Healthy brown rice recipe adding mixed vegetables

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup = 200 ml Brown rice - 1 cup Mixed vegetables -1/2 cup Water - 3 cups Salt - as needed To grind Grated coconut - 1 tbsp Green chillies - 2 -3 nos Mint leaves,coriander leaves -  2 tbsp Big onion - 1/2 no Fennel seeds/Soambu - 1/2 tsp To saute Cooking oil + ghee - 2 tbsp Cinnamon,cloves,cardamom,bayleaf,black stone flower - 1 each Big onion - 1 no( sliced) Tomato - 1 no G&G paste - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Lemon juice - few drops

METHOD

Wash & soak the brown rice for minimum 1 hour.You can soak it over night too.Soaking helps the outer bran of brown rice softer and enhances quick cooking.Chop the vegetables and keep aside. Grind the ingredients given under “ To grind” to a smooth paste.Set aside. In a pressure cooker base,heat oil+ghee and saute the whole spices,g&g paste,sliced onions.Mix well till raw smell goes off.Now add the tomato and saute till mushy.Add turmeric powder,red chilli powder & garam masala powder along with ground paste.Mix well and saute for a minute. Lastly add 3 cups of water and soaked rice. Drizzle few drops of lemon juice and pressure cook in low flame for one whistle.It takes 10-15 minutes. Open the cooker after the steam is released.Fluff the rice and enjoy with raita ! Rice looks mushy when it is hot but it will separate as it turns warm.

Note

If you don’t soak the rice,add more water say 4 cups and cook for nearly 40 minutes in low flame in pressure cooker.I did this way. Adjust the quantity of spices as per your taste buds.

Healthy brown rice vegetable biryani is ready to serve !

Technorati Tags: Brown rice biryani recipe,brown rice recipe,brown rice veg biryani,healthy brown rice recipes,brown rice recipes,biryani varieties

Very Good Recipes Tags: Brown rice biryani recipe, brown rice recipe, brown rice veg biryani, healthy brown rice recipes, brown rice recipes, biryani varieties

Continue Reading...

Pot Biryani Recipe/Matka Veg Biryani/ Manpaanai biryani -Vegetarian Version

I think most of you would have heard about or tasted pot veg biryani @ Matka veg biryani / manpaanai biryani in Restaurants. I came to know about this biryani from a friend recently. I browsed few recipes & watched you tube video to get some idea. Most of them were non-veg versions using marinated chicken. But as usual, I replaced chicken with paneer pieces, made few changes in the actual recipes and came up with this post. I guess most of the people in India must be having a clay pot at home. Some people might be making gravies/Vatha kuzhambu/Sunda kulambu with it. 

Do try this layer biryani using earthen pot/Matka for a change.You will love its flavor. The layered rice & the gravy cooked in slow fire lends an awesome taste. This is my 29th biryani recipe in my Sunday Lunch Recipes series. I am planning to finish this series with 2 more posts & thinking to start some other useful series for beginners. Do leave your suggestions in the comment box if you expect/need anything to be shared in this blog. I will surely try to implement them. Thanks for showing your continuous support & love across this series ! Lets check out how to make Vegetarian Matka biryani/Pot biryani recipe with stepwise pictures.

Click HERE to see my other biryani recipes of this series !

Matka Veg biryani/Pot biryani recipe

How to make flavorful biryani in mud pot/Matka

Cuisine: Indian

Category: Lunch ideas

Serves: 2-3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup Water - 5 cups Whole spices- 1 cinnamon,1 clove,i cardamom,1 black stone flower,1 bayleaf Salt - as needed For gravy Cooking oil - 3-4 tbsp Bayleaf - 1 no Big onion - 1 no G&G paste - 1/2 tsp Tomato - 2 nos Red chilli powder - 1 tsp Dhania powder - 1.5 tsp Garam masala powder - 1 tsp Turmeric powder - 1/4 tsp Curd - 1/4 cup Salt & water - as needed Paneer pieces or mixed vegetables - as needed To garnish Fried onion - a handful Saffron milk - 2 tbsp Mint + coriander leaves - few Ghee - 1 tbsp

HOW TO MAKE MATKA VEG BIRYANI - METHOD

Wash & soak basmati rice for minimum 30 minutes. Boil 5 cups of water adding whole spices & the required salt. When the water comes to boil,add the rice.Cook the rice till its 75% done. Cooked Rice should break into two but not mashed. Drain the excess water & remove the rice in a plate. Let it cool. Boil some water in a bowl. Add the chopped paneer pieces. Let it be in water till use. Chop the onions & tomatoes.Fry one sliced onion till its golden brown and remove in a plate. Heat oil in a mud pot and saute bayleaf, onions. Saute well. Add G&G paste. Add chopped tomatoes & saute till mushy. Add turmeric powder, red chilli powder, dhania powder & garam masala powder. Saute well adding some salt. When it becomes thick,add 1/4 cup of curd & mix well.When it becomes a semi gravy, add the paneer pieces. Mix well.Remove half of the gravy in a bowl. Make sure there is some water in the gravy. Take the mud pot with some gravy and spread a layer of rice. Now layer the gravy with the remaining rice.Spread the mint+coriander leaves & fried onions on top.Sprinkle the saffron milk. Drizzle the ghee. Close it with a thermal foil and close it with a plate. Keep a bowl full of water over the plate. Put the mud pot in DUM under very low flame for 5-8 minutes. If you keep it for long time, there are chances for the bottom layer to be burnt. Suppose if you want to put this mixture in DUM for long time, heat a dosa tawa in high flame for 10 minutes & place the mud pot with thermal foil arrangements on top of the tawa. Let it heat in low flame for 10-15 minutes. Enjoy !

Note

Adjust the quantity of spices as per your taste.. You can replace paneer with mixed vegetables. But pressure cook the veggies before you add them in gravy. Make sure there is some water content in the gravy else biryani would burn.

Try this easy,flavorful pot biryani.Enjoy your Sunday Lunch !

Technorati Tags: Pot biryani recipe,Pot biryani vegetarian version,Matka biryani,Layer biryani,Vegetable layer biryani,clay pot biryani,earthen pot biryani,biryani recipes,biryani varieties

Very Good Recipes Tags: Pot biryani recipe, Pot biryani vegetarian version, Matka biryani, Layer biryani, Vegetable layer biryani, clay pot biryani, earthen pot biryani, biryani recipes, biryani varieties

Continue Reading...