Mushroom Briyani

"Briyani" when you hear this name, your mouth starts watering by itself. Briyani is one of the favorite dish to most of us. Briyani can be made using vegetables, meat and even using fruits. Now in this recipe you're going to learn how to make briyani with mushroom. Mushroom is one of the best veggie; we can prepare many different dishes using it. Mushroom is one of the best replacements for meat.So try this recipe and enjoy with your family.

Ingredients:

• Button Mushroom - 10 nos
• Basmati Rice - 1 cup
• Onion -1 Medium
• Tomatoes-2 Medium
• Ginger & Garlic Paste -11/2 tbsp
• Cinnamon stick -1
• Cloves - 1
• Peppercorns- 6 to 8 no's
• Bay leaves -2
• Red chili powder – less than 1/4 tbsp (if need Spicier)
• Green chilies - 2 small
• Briyani powder - 1 tbsp (any store bought powder)
• Coriander leaves -1/2 cup (chopped)
• Mint leaves- 1/4 cup (chopped)
• Oil and ghee-2 tbsp
• Water-11/2 cups
• Lime-1/2

Method:

1. Wash and cut the mushroom into smaller pieces.
2. Wash and soak the basmati rice in 1 ½ cup of water for 15 minutes.
3. Heat the oil or ghee in a pressure cooker.
4. Add cloves, cinnamon stick, peppercorns and bay leaves, green chilies and onions.
5. Fry them till it gets translucent and then add mint leaves.
6. Now add the ginger & garlic paste and salute for 2 minutes.
7. Add the chopped tomatoes mix them till it becomes like a paste.
8. Let it sit in the simmer heat for 3-4 minutes.
9. Now add the red chili powder, and mushrooms and briyani powder.
10. Mix well all together for about 5 minutes or until the oil separates on top.
11. At last add the water and check for salt once water comes to boil.
12. Now add rice, lemon juice and cilantro as last ingredients.
13. Before closing the lid check for salt and spices.
14. Pressure cook it for one whistle and switch off the gas.
15. Pressure in the cooker completely cools down, mix the briyani with a spatula and transfer to another container.
16. Serve hot with ritha.

Notes: For mushroom briyani check for water, because mushroom itself oozes water when cooking.

Chicken Briyani

Chicken Briyani is one of my favorite recipes in Non-Vegetarian. When ever I go to restaurantswithout thinking I shall order chicken briyani. I love eating Chicken briyain with chicken 65 is the best combination, nothing can beat it .even through my husband doesn't eat non-veg,will take me to non-vegetarian restaurant to buy me chicken briyani. It makes happier, when you share some things that you like. I am going to share with you a pressure cooked version of chicken briyani. Try this easy recipe at home and enjoy with your family.

Ingredients:

Chicken -1/2 pound (Cut into cubes)

Basmati Rice - 1 cup

Onion -1 medium

Tomatoes- 2

Ginger & Garlic Paste -11/2 tbsp

Cinnamon stick -1″

Cloves - 3

Bay leaves -2

Red chili powder - 1/2 tbsp

Green chilies - 2

Briyani powder - 1 tbsp (any store brought powder)

Coriander leaves -1/2 cup (chopped)

Mint leaves- 1/4 cup (chopped)

Yogurt -1/4 cup

Oil and ghee-3 tbsp

Water-2 cups

Method:

Wash and cut the chicken into larger pieces.
Take mint, cilantro and grind them into paste.
Wash and soak the basmati rice in 1 ½ cup of water for 30 minutes. Rest half cup water will get from curd and green paste.
Heat oil and ghee in a pressure cooker.
Add cloves, cinnamon stick and bay leaves and then add onions.
Fry them till it gets translucent or until golden brown now add the ginger & garlic paste.
Fry them for 2-3 minutes till the raw smell goes off.

After that add the chopped tomatoes mix them well.

Now add the mint and cilantro paste and mix well.

Let it sit in the simmer heat for 3-4 minutes.

Now add the chicken pieces, turmeric, red chili powder, and curd and briyani powder.

Mix well all together for about 5 minutes or until the oil separates on top.

Before closing the lid check for salt and spices.

Now add the half lemon and basmati rice with water and pressure cook for one whistle.

After that remove from heat and once the pressure is released open the lid.

Mix everything well with a fork or spoon gently and transfer into a bowl and garnish with cilantro.

Serve hot with ritha or any chicken curry.

Notes: Prefer to get chicken with bone inside to give more taste. If you get boneless, it becomes rubbery .

Cilantro Rice

This is one of the Lunch box Recipe. Cilantro is Iron rich food.I got this recipe from my mother- in-law.She used to prepare this recipe for my husband .In his child hood days it was his favorite recipe.Try This recipe

at home and bring back Your school days Memories Back. Enjoy it with semi-dry Chicken or potato curry .

Ingredients:

• Basmati Rice -2 cups
• Cilantro - 2 bunches
• Onion - 1 small
•  Cloves -3
• Fennel seeds -1 tsp
• Cinnamon sticks -1 inch
•  Ginger -  lemon size
•  Garlic -12 pods
• Green Chillies-4 to 5
• Bay leaves -2
• Salt to taste.
• Oil  -2 tsp

Method:

1. Take the cilantro bunch and clean only the leave part and not the stem.Collect all the leaves and Keep it aside
2. Wash and grind coriander leaves,ginger,garlic,fennel seeds,two cloves and one piece of cinnamon stick into a smooth paste.
3. In a pressure cooker add  basmati rice and 11/2 cup of water and few drops of olive oil in it and pressure cook it for 1 whistle.
4. When the pressure cooker cools down , transfer the rice onto a  plate and spread evenly and keep it aside.
5. Heat oil in a pan  and add mustard in it. When the mustard sputters  and then add two Bay leaves ,onions and Green chillies  and fry till translucent.
6. Now add  the ground paste and saute for few minutes till the raw smell goes . Then add the Cooked Basmati Rice and mix well.
7. Now Close the Lid and simmer it for few minutes, so that  and masala and the rice will mix together evenly .
8. At last check for salt and switch of the flame.
9. Serve it with Semi dry chicken ,Potato curries and also with rita..

Notes:
Use only the clintro leaves to avoid the bitter taste of the stem.
You can add some more ghee to make it more rich.
You can add some fried cashew nuts.

Lemon Rice

Ingredients:

• Rice -1 cup
• Curry leaves
• Lemon -1 (juicy one)
• Mustard -1/2 tsp
• Urad dal -1 tsp
• Channa dal -1 tsp
• Green chillies -2 to 3
• Finely chopped ginger-1 tsp
• Turmeric Powder -1/4 tsp
• Curry leaves -1 string
• Salt to taste
• Oil-3 tsp

Method:

1.     Take cooked rice and Spread it in a plate, Squeeze lemon juice in a cup.

2.      Mix it with the rice and keep it aside.

3.     Take a skillet and roast the raw peanut and keep it aside.

4.     Heat oil, add mustard seeds, when mustard splutters, add urad dal, channa dal and peanuts.

5.     When dal turns slightly brown, add green chilies, ginger, and turmeric powder, curry leaves.Toss it well for few minutes and add the rice into it and mix evenly. 

6.     Simmer it for 5 to 10 mins and toss again and check for salt and spicy. Add more lemon juice if required. 

7.     Garnish with cilantro. Serve with papads or chips or soya 65.

Notes: If using basmati rice, keep one cup rice with 2 cups of water.

Soya 65 is best combination for Lemon rice.

Egg Fried Rice

Ingredients

• Basmati   - 1 cup
• Water -11/2 cup
• Ghee    - 1 tbsp
• Oil   - 3 tbsp
• Onion - 1 Medium (cut lengthwise)
• Beans -1/2 cup                                            
• Egg -2
• Carrot   -1/2 cup (cut lengthwise)                                            
• Spring onions -1/2cup (cut lengthwise)                                   
• Green chilies -2                                      
• Capsicum -1/4 cup (cut lengthwise)                                         
• Ginger garlic paste - 1tsp
• Soya sauce - 2 tsp
• Chili sauce -1/4 tsp
• Vinegar - 1/2 tsp
• Black pepper powder - 1 tsp
• Coriander leaves - handful
• Salt to taste

Method:

1.     Wash the Basmati rice and soak in enough water for 20mins.

2.     Drain water from it completely and keep it aside.

3.     Take a pressure cooker and add ghee. When ghee is hot adding the rice and toss for few minutes and pressure cook for 1 whistle. Take care; the rice should not be overcooked

4.     When pressure cools, transfer the rice to a bowl.

5.     Lightly beat the eggs with little salt and pepper and keep aside.

6.     Heat a teaspoon of oil and cook the eggs, scramble as they cook. Once fully cooked, remove and keep aside

7.     Take a heavy bottem pan, heat oil and sauté green chilies, onion and toss well. Then add the veggies and cook it covered for 5 mins.

8.     The vegetables should be cooked crisp.

9.     Now add some soya sauce, mix well with the veggies.

10. Add cooked rice and mix well.

11. Add salt accordingly, black pepper powder and remaining soya sauce.

12. Mix gently, so that the rice remains separate.

13. Now add spring onion and egg and toss it will.

14. Finally add chili sauce and close the pan and allow standing for 5 mins.

15. Remove from flame. Garnish with remaining, freshly chopped coriander leaves.

16. Serve hot with spicy curry, ketchup.

Notes: To add spice to fried rice, I added chili sauce.