As I was going through my recent posts here,I couldn't help but notice the handful number of posts last year.It is not as if I deliberately kept away from blogging,actually I was missing it way too badly.The regular chore of cooking,photographing,editing and then composing a post,it's something I enjoyed doing immensely but somehow then I couldn't find energy to even cook our daily meals.So naturally blogging took a backseat.
I was craving spicy food by the end of my first trimester and during those times,one pot dishes like pulao,biryani came to the rescue.A Paneer curry and a pulao saw me battle my hunger cravings big time :)To all who say a good Biryani isn't made in a pressure cooker,I have to tell you-you don't know what you are missing :)
It is for the same reason I was drawn towards this recipe to make this delicious Dum Biryani.I had a slight apprehension though because this recipe does not use water,yes you heard me right.NO Water!But wonder of wonders,the Biryani comes out just perfect,with each grain of rice separate and the lovely smoky flavor as the onions form the base of the cooker.What's more,you can substitute the vegetables for chicken/seafood to create a Biryani which suits your taste palate!
*Follow the recipe exactly,However you can use the masala powders of your choice or liquid of your choice.
Vegetable Dum Biryani
Ingredients
Basmati Rice- 1 cup
Thick curds - 1 cup
Garam Masala - 2 tsp
Chilly powder - 2 tsp
Salt - 2 tsp
Ginger garlic paste - 2tsp
Mixed vegetables chopped - 2 1/4 cups (I used Cauliflower,Carrot,Capsicum,Baby corn,Green peas)
Mint leaves,Coriander leaves - 1/4 cup each
Ghee - 3 tsp
Bay leaf,Cardamom,Clove,Cinnamon - 2 each
Onion - 1 sliced
Method
Soak rice for 2 hours,drain and keep aside.
Mix together curds,garam masala,chilly powder,ginger garlic paste and salt with the vegetables.(while the rice is soaking,marinate the vegetables)
In a 2ltr Stainless steel Pressure cooker,add ghee and bayleaf,cardamom,clove and cinnamon.Add the sliced onions.
Layer vegetables and rice in alternate layers.Cook at 600W in an induction cooker or on low heat on the gas stove for 15 minutes.
Open the cooker and mix the rice,serve hot.
I was craving spicy food by the end of my first trimester and during those times,one pot dishes like pulao,biryani came to the rescue.A Paneer curry and a pulao saw me battle my hunger cravings big time :)To all who say a good Biryani isn't made in a pressure cooker,I have to tell you-you don't know what you are missing :)
*Follow the recipe exactly,However you can use the masala powders of your choice or liquid of your choice. Vegetable Dum Biryani
Ingredients
Basmati Rice- 1 cup
Thick curds - 1 cup
Garam Masala - 2 tsp
Chilly powder - 2 tsp
Salt - 2 tsp
Ginger garlic paste - 2tsp
Mixed vegetables chopped - 2 1/4 cups (I used Cauliflower,Carrot,Capsicum,Baby corn,Green peas)
Mint leaves,Coriander leaves - 1/4 cup each
Ghee - 3 tsp
Bay leaf,Cardamom,Clove,Cinnamon - 2 each
Onion - 1 sliced
Method
Soak rice for 2 hours,drain and keep aside.
Mix together curds,garam masala,chilly powder,ginger garlic paste and salt with the vegetables.(while the rice is soaking,marinate the vegetables)
In a 2ltr Stainless steel Pressure cooker,add ghee and bayleaf,cardamom,clove and cinnamon.Add the sliced onions.
Layer vegetables and rice in alternate layers.Cook at 600W in an induction cooker or on low heat on the gas stove for 15 minutes.
