Methi Pulao / Methi Rice

Ingredients:
2 cups - Basmati rice
Methi leaves - 1 bunch
2 tbsp - Ginger garlic paste
1 - Big onion ( sliced thin )
3 - Green chillies
1 - Tomato ( chopped )
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tsp - Chilli powder
4cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:
Wash and finely chop the Methi leaves.( leaves only )
Wash and soak the rice in water 15 minutes.
Heat the oil and ghee in the cooker.Add the  cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add chopped leaves along with the chopped tomatos and  fry for another 2-3 minutes.
Add chilli powder, salt and mix well.
Now add soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

Serve with raita and chips! 

Vegetable Biryani

Ingredients:

2 cups - Basmati rice
1 lb - Vegetables (Carrot,Beans,Potato,Green peas )
3 tbsp - Ginger garlic paste
1 tbsp - Yogurt / Curd
1 - Big onion ( sliced thin )
5 - Green chillies
1 - Tomato ( chopped )
1 - Star anise
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tbsp - Chilli powder
1/2 cup - Chopped mint leaves
1/2 cup - Chopped coriander leaves
3.5 cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the vegetables into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add vegetables along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.
  Serve hot with raitha.

Mutton Biryani

Ingredients:
Goat meat/Mutton - 1.5 lb

Basmathi Rice - 3 cups

Onion large - 1 ( thin sliced )
Green chillies - 10 nos
Tomato - 1 ( chopped )
Ginger garlic paste - 4 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Mint - 20 leaves.
Corriander leaves - 1 handfull
Curd - 3 tbsp
Cinnammon stick - 1
Clove - 2
Cardomom - 2
Fennel seeds - 1 tsp
star anise - 1
Bay leaves - 2
Oil - 4 tbsp,
Ghee 1 tbsp ( optional )
Salt to taste.
Method :

• Wash and soak the rice 15 minutes.
• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 30 minutes.
• In a pressure cooker, heat oil then add bay leaves, star anise,cardomon,cinnamon sticks,cloves and fennel seeds.
• Now put in the sliced onions and green chillies & fry it till golden brown.
• Now add the ginger garlic paste & fry for 5 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with chilli powder and salt. and saute for 5 minutes.
• Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and and measure the gravy in the mutton. We need total 5 cups of water for 3 cups of rice including the gravy.( For example, if there is two cups of liquid in the mutton, add 3 cups of water.)
• Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
• Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
• Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready. Serve with onion Raitha.

Mushroom Biryani

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the mushroom into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add mushrom pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve mushroom biryani with onion raita.