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 !

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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 !

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Tiranga Pulao Recipe-Tricolor Rice

Sunday Lunch Recipes Series-27
Wish you all a very happy Independence Day ! I made tiranga pulao recipe for the first time as Independence day special.Its my long time wish to try tricolor recipes and share in my blog.I am glad that I did it with this pulao.I must thank my blogger friend Aparna for giving me this idea. Here I have used Palak leaves for making green rice,Tomato masala with paneer for red rice and plain white rice flavored with spices for making 3 layers.It came out very well as I wished.Friends,do try this Pulao recipe.It would be appealing to you & your kids as well.Have a happy Sunday !

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KFC Veg Rice Bowls Recipe - Sunday Lunch Recipes Series 26

As I had mentioned in my KFC Veg strips recipe post, my daughter Raksha is a big fan of KFC recipes. After trying veg strips recipe successfully,my next target was KFC’s Veg Rice bowlz. Rice bowlz is nothing but Indian style Layered biryani made with flavored rice & gravy. I was looking for a copycat recipe & I found it here.  I tried it twice by making small changes. It came out really well and tasted close to the KFC ones ( not 100%). 

Yesterday I made rice bowls along with KFC Veg strips, French fries and Veggie burger recipes for our Sunday special lunch. Raksha and Sendhil enjoyed it a lot. I felt very happy that I was able to make Restaurant style Lunch menu at home. Friends do try this recipe if you love KFC stuffs. I am sure you will make it more often in your kitchen. Lets see how to make the most popular KFC Veg Rice Bowlz Recipe with stepwise pictures in my Sunday Lunch Recipe series 26.

Updated (12-8-2015 ):  Luckily I had a kitchen tour in KFC this afternon with my school moms friends. I got the chance to see the making of zinger burger patties & rice bowls. I have shared those points in the method section in a bracket. So the stepwise recipes and the points mentioned have some slight variations. Soon I will try to match the pics with method.

KFC veg rice bowls recipe

KFC style Veg Rice Bowlz recipe with stepwise pictures

Cuisine: Indian

Category: Lunch Menu

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup Cooking oil - 1 tsp Salt - as needed Water - 6 cups Cloves - 4 nos Green cardamom - 2 nos For gravy Cooking oil - 2 tbsp Green cardamom - 1 no Cloves – 2 nos Big onion - 1 no Tomatoes - 2 no Ginger & Garlic Paste – 1 tbsp or Garlic - 10 cloves,Ginger - 2 inch piece Green chillies - 1 -2 nos Red chilli powder - 3/4 tsp Turmeric powder - 1/4 tsp Coriander powder – 1.25 tsp Garam masala powder - 1/4 tsp Salt& water - as needed  Yellow food color - 2 pinches To saute in oil Green capsicum - 2 tbsp ( chopped into small pieces) Green chilli - 1 no ( finely chopped)

METHOD

Wash and soak the basmati rice for 30 minutes. In the mean time,pressure cook potato along with other vegetables for making veg strips. Make the dough for Veg strips and keep aside. Deep fry before serving.Chop the capsicum into small pieces. For gravy, slice the onions and saute in 2 tsp of oil. Grind it along with chopped tomato, g&g paste and green chillies. Add little water & grind it to a smooth paste. Boil water in a bowl adding cloves, cardamom and salt. When it comes to roll boil, add washed & soaked rice. Let it boil in medium flame for 5-7 minutes. Remove the rice along with spices & drain the excess water. Cool down the rice by spreading in a plate. Sprinkle yellow food color diluted in little water all over the rice and mix them slightly. White & yellow rice should be visible. Saute the capsicum pieces & green chillies in little oil. Put them in the rice. Mix well & set aside. Heat oil in a kadai and add the cloves & cardamom. Add the ground tomato puree and saute well adding the required salt. Add red chilli powder, dhania powder & garam masala powder. Saute till the raw smell vanishes and the mixture becomes thick. Add 3/4cup of water, cover the kadai and boil till oil floats on top. Remove in a bowl. Now take a microwave safe bowl. Add 1/2 tbsp of oil and layer the rice ( In KFC they put 100 gms of  rice in the bowl,70 gms of gravy on top and again 85 gms of  rice as the last layer). Put some gravy and again layer it with rice. Microwave in high power for 2 minutes.Serve in a bowl by keeping 2 pieces of Veg strips on top. Enjoy !

Note

Adjust the quantity of Red chilli powder as per your preference. You can prepare the dough for veg strips in advance and deep fry them at the time of serving.

Enjoy KFC style lunch menu Veg rice bowlz, French fries at home !

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Kofta Biryani Recipe-Vegetarian-Sunday Lunch Recipes Series 25

Sorry for this late posting.There were unexpected disturbances in my routine and I couldn’t make any biryani last weekend.So I made this biryani recipe today morning especially for making this post.This week’s Sunday Lunch Recipes Series is somewhat special.Yes,this is my Silver jubilee post(25th post) in this biryani series.When I started this series,I never expected that I would be able to share 25 biryani varieties and that too in vegetarian version.I am really happy and proud that I did it.I have planned to continue this series for another few weeks as some interesting biryani recipes are in queue.To make this 25th post more special,I tried this rich & flavorful kofta biryani recipe.I referred this space for the biryani procedure but I made kofta following Malai kofta recipe from my handwritten cook book.I am yet to share Malai kofta gravy in my blog.Hopefully I will do it next week.As per the original kofta biryani recipe,koftas are made out of minced meat balls.But here I used paneer & potatoes to make it.It turned out really well and got a big thumbs up from my family members.I shallow fried the balls to reduce the calorie but still the taste was awesome.You can also try cooking in Appe/Paniyaram pan or bake in oven/air fryer.Friends,you can try this biryani for your guests and to celebrate special occasions like birthday,anniversary to impress your family and enjoy the day!!Kofta mixture can be prepared well in advance and refrigerated to make your job simple.Ok,Lets see how to make this awesome kofta biryani recipe with step by step pictures.

Kofta biryani recipe-Vegetarian version

How to make Vegetarian Kofta Biryani Recipe

Cuisine: North Indian

Category: Rice Varieties

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For kofta Boiled potato - 2 nos (medium size) Grated paneer - 1/2 cup Bread crumbs - 1/2 cup Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Dhania powder - 1/2 tsp Nuts - Cashews & Badam ( 2 tbsp) Salt - as needed Sugar - 1/4 tsp Chopped coriander leaves - few ( optional) For gravy Cooking oil - 2 tbsp + ghee 1 tbsp Tomato - 2 nos ( big,pureed) Cumin seeds/Jeera - 1/2 tsp G&G paste - 1/2 tsp Green chilli – 1 no (big,slitted) Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Garam masala powder - 1/2tsp Sugar - a pinch Salt & water - as needed Yogurt mixture Fresh Curd/yogurt - 3/4 cup Kewra essence - few drops Rose water - few drops Crushed cardamom or cardamom essence - 1 no/ 2 drops Yellow food color - 2 pinches For Rice Basmati rice - 1 cup ( India Gate) Cinnamon - 1 inch piece Cloves - 2 nos Black stone flower - 1 no Cardamom - 1 no Salt - as reqd Water - 6 cups To garnish Fried onions - 1/4 cup Mint + coriander leaves - 2-3 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes minimum.Heat 6 cups of water adding the whole spices.When the water boils,add the washed rice by draining the soaked water.Cook the rice for 5-7 minutes in medium flame till the rice is 3/4 th done.Remove the rice in a bowl and allow it to cool down completely. Boil potatoes & peel the skin. Mash it well and add the grated paneer,bread crumbs,chopped nuts,spice powders and salt.DO NOT ADD WATER.Reserve some bread crumbs for coating the kofta balls.Make small balls using the dough & coat it in bread crumbs.Arrange them in a plate. Heat oil in a pan to shallow fry the balls.Put the kofta and cook all the sides by turning them whenever needed.Cook the balls until they turn golden brown.Remove in a plate.In the remaining oil,fry the sliced onions & set aside. In a bowl whisk the curd and add the essences,food color.Mix well. Heat oil in a kadai and splutter cumin seeds. Add the g&g paste and saute well.Careful it splashes.Add the slitted green chilli & tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread the rice Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Cook the rice till 3/4 th done else rice will become mushy after DUM. Adding kewra water gives a nice flavor.So try to use it if you have. Koftas can be baked in air fryer.For that preheat airfryer for 6 minutes in 180 c and bake the koftas brushed with oil for 25-30 minutes by turning them twice in the middle. You can also cook the kofta in paniyaram pan adding little oil.

Try this flavorful and rich Kofta biryani recipe.Enjoy your weekend !

Very Good Recipes Tags: Kofta biryani recipe, Kofta biryani vegetarian, Birayni recipes, Rice varieties, Sunday recipes, Lunch menu, North Indian recipes

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Pakistan Biryani Recipe-Ramzan Special Mushroom Biryani Recipe-Sunday Lunch Recipes Series 24

  

I tried Pakistani style biryani recipe for the first time on account of Ramzan festival.I hope all my Muslim friends and readers had a great Ramadan celebration by relishing chicken & mutton biryani feast.Actually I had planned to make this post on Ramzan day but I couldn’t do it as I had an unexpected guest at home for lunch.So I made this biryani yesterday to share it here.I have tried and shared many non-veg biryani recipes replacing chicken or mutton with soya chunks/meal maker,potato and other vegetables.Its been years since i shared mushroom recipes in my blog.So I took this as a chance and tried Pakistan Chicken biryani using mushrooms.I referred this recipe and made it..It came out really well.I loved it to the core.The procedure and the masala used in this biryani is very similar to Hyderabad DUM biryani  but with a small twist.Just scroll through the ingredients list to see it.It would be unique & interesting. 

Please check my other Sunday Lunch Recipes Series recipes here.

Pakistan Biryani Recipe

Pakistani style biryani using mushrooms - Vegetarian version

Cuisine: North Indian

Category: Lunch Recipes

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup ( 200 gms,India Gate) Water -  6 cups Whole garam masala – 1 each(cinnamon,cloves,cardamom & black stone flower) For marination Mushroom – 6 nos  Fried big onion slices- few Raw Papaya paste – 1 tbsp( I used fruit paste) Curd – 1/4 cup G&G paste – 1/2 tsp  Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Salt - as needed For the gravy Cooking oil -  3 tbsp 1 cinnamom,2 cloves,1 cardamom,1 bayleaf Big onion - 2 no ( 1 to fry) Tomato - 1 no G&G paste - 1 tsp Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Garam masala powder – 1/2 tsp Sugar – 1/2 tsp Salt & water - as needed Saffron soaked Milk - 1/4 cup Coriander leaves & mint leaves – 2 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes.Cook the rice in 6 cups of water adding whole garam masala,a drop of oil and salt.Remove the rice when it is cooked 3/4 th.Keep in a plate and let it cool. Wash and clean the mushroom.Please check this link for cleaning procedure.Chop into cubes.Marinate the mushrooms using all the ingredients given under”to marinate”. Mix well and set aside for 30 minutes.Slice the big onion and fry using 3 tbsp of oil in a kadai.Remove when it is roasted well.Add few onions to the marination mixture and keep the remaining aside in a plate.   For the gravy,use the onion roasted oil. Saute the whole garam masala and onion.Add g&g paste and mix till raw smell leaves.Lastly add the tomato and saute until mushy.Add the red chilli,dhania,garam masala powder.Mix well.Add the marinated mushroom mixture and add a cup of water.Let it boil till mushroom cooks well. After the mushroom cooked well,boil the mixture till gravy becomes thick.Make sure there is very less water in the gravy.Now spread the cooked basmati rice and sprinkle the roasted onions,soaked saffron milk and chopped mint+coriander leaves. Add a tbsp of oil. around the sides of kadai.Close the kadai with the lid tightly and simmer the flame completely.Let it be under DUM for 15 minutes till u get a nice masala smell. Remove the lid and fluff the rice with a fork. Serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Adding papaya paste gives a nice flavor. You can also replace garam masala powder with biryani masala powder.

Try this Pakistani style biryani for a change.U will love it.

I served with raita and desserts

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