Subz Biryani

Subz Biryani

From   Budget Kitchen

Prep: 30 minutes

Cook: 55 minutes

Method: Easy

Course: Rice

Type: Swiss

Vegetable biryani – full of heavenly flavour

Ingredients

  • Medium potatoes, peeled and diced 2
  • Small carrots, peeled and diced 4
  • Basmati rice, washed and soaked for 30 minutes 1¾ cups
  • Green cardamoms 4
  • Black cardamoms 2
  • Cloves 6
  • Cinnamon 2 one-inch pieces
  • Bay leaves 2
  • Mace 1 pinch
  • Salt to taste
  • Yogurt 1 cup
  • Saffron large pinch
  • Warm milk 2 tbsps
  • Ghee 2 tbsps
  • Large onion, sliced 1
  • Green chillies, sliced 4
  • Ginger, chopped 3 inches
  • Garlic, chopped 6 to 7 cloves
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Cashnewnuts 25
  • Almonds, blanched and sliced 30
  • Raisins 2½ tbsps
  • Glazed cherries 25 gms
  • Fresh mint leaves, chopped ⅓ cup
  • Fresh coriander leaves, chopped ⅓ cup
  • Rose water a few drops
  • Whole wheat dough as required

Methods

  • Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
  • Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
  • Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
  • Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
  • Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
  • Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
  • Preheat oven to 180º C.
  • Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
  • Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
  • Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
  • Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
  • Transfer into a serving bowl and serve with a bowl of any raita.
Schezwan Fried Rice

Schezwan Fried Rice

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Basmati rice
  • Dried red chillies

Spicy and flavourful, this rice preparation is to die for

Ingredients

  • Basmati rice, cooked 2 cups
  • Dried red chillies, soaked in hot water 15
  • White vinegar (sirka) 7 tbsps
  • Sugar 2 tsps
  • Garlic, finely chopped 2 tbsps
  • Oil 3 tbsps
  • Celery stalk, finely chopped 2 inches
  • Carrot, cut into thin strips 1 cup
  • Cabbage, shredded 1 cup
  • Green capsicum, finely chopped 1 cup
  • Bean sprouts 1 cup
  • Salt to taste
  • Sesame (til) oil 2 tsps

Methods

  • To make Schezwan paste, put dried chillies, 6 tbsps vinegar, sugar and garlic in a mixer jar and grind to a fine paste. Transfer it into a bowl.
  • Heat 3 tbsps of oil in a non-stick wok, add celery, carrot, cabbage and green capsicum, mix and saute for 2-3 minutes.
  • Add ground paste, mix and then add rice. Mix well and stir-fry for 5-6 minutes on high heat.
  • Add bean sprouts, salt, remaining vinegar and sesame oil and mix well.
  • Transfer into a serving platter and serve hot
Coconut Spiced Burmese Style Rice

Coconut Spiced Burmese Style Rice

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Fresh coconut
  • Rice
  • Sambhar powder

Next time there is leftover rice, do make this dish – it is absolutely fabulous

Ingredients

  • Rice, cooked 2 cups
  • Fresh coconut, scraped ½ cup
  • Oil 2 tbsps
  • Onions, finely chopped 1 cup
  • Curry powder / sambhar powder ½ tsp
  • Turmeric powder ½ tsp
  • Cinnamon powder ½ tsp
  • Clove powder ½ tsp
  • Bay leaf 1
  • Salt to taste

Methods

  • Heat oil in a non-stick wok, add onions and saute for 5 minutes.
  • Reduce heat, add curry powder, turmeric powder, cinnamon powder, clove powder, bay leaf, salt and coconut and mix well. Saute for 2-3 minutes.
  • Add rice, mix well and cook till the rice gets heated through.
  • Transfer into a serving bowl and serve hot.
Pineapple Rice

Prep: 20 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Rice
  • Tinned pineapple

This delicious rice preparation has the predominant flavour of pineapple

Ingredients

  • Rice, cooked 1 cup
  • Tinned pineapple, cut into small pieces 1 cup
  • Oil 2 tbsps
  • Galangal, cut into thin slices 1 inch
  • Fresh red chillies, finely chopped 2
  • Star anise (phoolchakri) 4
  • Mace (javitri) 4 strands
  • Brown sugar 2 tsps
  • Salt 1 tsp

Methods

  • Heat oil in a non-stick pan, add galangal, red chilies, star anise, mace and pineapple and toss well.
  • Add brown sugar and mix till the pineapple pieces are well coated and turn brown in colour.
  • Add salt and rice and mix gently. Cook for 2 minutes or till the rice gets heated through.
  • Transfer into serving bowl and serve hot.
Mexican Rice

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Rice
  • Mexican seasoning

Full of flavour and spicy enjoy this rice preparation to the fullest

Ingredients

  • Rice (preferably Basmati), soaked 1 cup
  • Vegetable stock 1½ cups
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 6 to 7
  • Onions, sliced 1 cup
  • Dried red chillies 3
  • Carrots, grated 1½ cups
  • Medium green or red capsicum, cut into square pieces 1
  • Medium tomato, cut into square pieces 1
  • Mexican seasoning 1½ tsps
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Oregano 1 tsp

Methods

  • Heat oil in a big non-stick pan, add garlic and onions and saute for 2-3 minutes on high heat.
  • Add dried red chillies and rice and saute on high heat.
  • Add Mexican seasoning and salt and mix well. Pour 1 cup vegetable stock, mix, cover and cook on medium heat for 5 minutes or till half done.
  • Add carrot, red capsicum and tomato and mix gently so that the rice grains do not break. Add remaining stock, mix, cover and cook further for 3 minutes or till fully done.
  • Transfer into a serving bowl and serve hot.
Zii Pulao

Prep: 1 hour

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Basmati rice
  • Fresh coriander leaves
  • Fresh parsley
  • Fresh dill

This pulao is bursting with flavour, it’s green and it’s nutritious too

Ingredients

  • Basmati rice, soaked for 1 hour 1 cup
  • Oil 1 tsp
  • Butter 2 tbsps
  • Spring onions, finely chopped ½ cup
  • Fresh parsley, finely chopped ½ cup
  • Fresh coriander leaves, finely chopped ½ cup
  • Fresh dill (suva / shepu), finely chopped 1 cup

Methods

  • Heat oil and butter in a non-stick pan. Drain rice and add to pan. Add salt and cook for 2-3 minutes on low heat.
  • Boil 1½ cups water in a separate non-stick pan and add to the rice, mix, cover and cook on low heat for 5 minutes.
  • Add spring onions, parsley, coriander leaves and dill and mix well. Cover and cook for 5 minutes.
  • Transfer onto a serving platter and serve hot.