Simple Basic Biryani (kugan)
[tscii]When unexpected visitors drop in, and it is still very early for lunch, what would you do? Give them a drink and some snack.
Quickly prepare this simple biryani.
I will post a nice side dish for this tomorrow.
Thanks, Kugan.
I made simple basic vege biryani.
SIMPLE BASIC BIRYANI RICE
Ingredients:
3 cups basmati rice soaked for 30 minutes and drained
250 grms onions chopped
250 grms tomatoes chopped
2 tsp ginger paste
2 tsp garlic paste
2 green chillies, slit and cut across
1 hand full coriander leaves chopped
1 hand full mint leaves
2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder
3 tbs curds
Salt to taste
Little yellow colouring (optional)
2 tbs ghee
2 one inch pattai
2 star anise
2 bay leaves
3 cardamoms
Method:
Heat a pressure cooker with the ghee.
Add in the seasonings.
Add in the chopped onions and sauté well
Now add in the ginger garlic paste, and green chillies.
Stir nicely, add in the chillie, coriander, tumeric powders.
Mix nicely, add in the tomatoes and cook till they turn mushy.
Add in the curds, mint leaves and salt.
(AT THESE STAGE, ADD WHAT EVER YOU LIKE AND CALL IT THAT BIRYANI)
Mix well, add in the drained rice,
Give a stir slowly, pour about 3 ½ cups of water.
Put the weight on, cook on medium heat for 3 minutes,
And 3 whistles. Release the steam, sprinkle little yellow colour.
Garnish with the coriander leaves.
For mushroom biryani:
add in about 300 grms of mushroom,
after the tomatoes turn mushy.
For potato biryani:
Add in about 400 grms of semi fried potatoes
After the tomatoes turn mushy
For mixed vege biryani:
Add in about 400 grms of mixed veges
After the tomatoes turn mushy.
For egg biryani:
Add in about 6 full boiled eggs,
After the tomatoes turn mushy.
Let your imagination run wild and call it that biryani.
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Pineapple Kesari (ISKCON)
Pineapple Kesari
Quote:
Ingredients:
1/2 cup Rawa (Semolina)
1/2 cup Pineapple puree
¾ cup Water
1/2 cup Milk
¼ cup Cream
5 Tblsp Sugar
several strands Saffron (Kesar)
2 little Ghee
1/4 tsp Cardamom (Elaichi) powder
In a little ghee, toast the rawa until the grains have darkened a shade or two. Steep the saffron in a few teaspoons of milk while you're cooking the grains. In a bowl, mix together the pineapple and sugar, then add the saffron milk, the remaining milk, cream and water. Add this to the rawa and bring to a quick boil, stirring constantly. Continue boiling for a minute or two, then turn the heat down to low, add the cardamom, and remove from heat. Offer warm or at room temperature, drizzled with a little cream, and garnish with nuts if you like.
