CUPPA BIRYANI

Cuppa Biryani, I have tried it a couple of times and its always a hit. It recently appeared on my Christmas Party menu and our friends loved it. Who doesn't love a biryani, right? But this way of serving a biryani makes it all the more delectable! This is one of my favorite Sanjeev Kapoor recipes. 

I have used a medley of vegetables that I like but you're welcome to experiment. Also, I usually prepare everything in advance and assemble a few hours before the party. Then you just pop them in the oven before you're ready to serve. Also, it will envelope your house with the aromas of rice, vegetables and saffron and ghee. 

Ingredients:

Rice, 1.5 cups

Ghee, 1 tbsp + 3 tbsp

Saffron, a few strands

Shahi Jeera, 1 tsp

Potato, 1/2 cup peeled & cubed blanched

Carrot, 1/2 cup peeled & cubed blanched

Cauliflower, 1/2 cup cut into small pieces blanched

Peas, 1/4 cup blanched

French Beans, 1/4 cup chopped blanched

Salt to taste

Coriander Cumin Powder, 1 tbsp

Red Chili Powder, 1 tsp

Garam Masala Powder, 1/2 tsp

Ginger, 1/2 tsp finely chopped

Garlic, 1/2 tsp finely chopped

Green Chili, 1/2 tsp finely chopped

Mint leaves, handful torn

Yogurt, 1/2 cup

Whole Green Cardamom, 2 

Bay Leaf, 1

Fried Onions, 1 cup

Plain Flour, 1 cup

Black Pepper Powder, 1/4 tsp

Oil, 1 tsp

Procedure:

1. Heat ghee in a thick bottomed pan. 

2. Add shahi jeera. 

3. Once the jeera changes color, saute the onions.

4. Add the ginger, garlic and green chilies and cook till the onions are pink. 

5. Next go in the potatoes, carrots, peas, beans and cauliflower.

6. Spice up the vegetables with coriander cumin, red chili and garam masala powder and salt. 

7. Add the fresh mint leaves and mix again. 

8. Finally add the yogurt and cook another 3-5 minutes. 

9. Remove into another bowl to cool.

10. In a separate pan, boil the rice with salt, whole cardamom and bay leaf.

11. Once the rice is almost done, strain the water and set aside the rice. 

12. In another bowl, take the plain flour. Season with salt and black pepper and add the oil. Knead into a soft dough and set aside to rest.

13. Take glasses to serve the biryani in. Ideal would be clear glass mugs or glasses so exhibit those colorful layers.

14. Create a layer of the prepared vegetable mixture at the bottom of the glass. Using a spoon even out the layer. 

15. Next layer in the fried onions. Again push down the layer lightly.

16. And now time to add the rice. 

17. In a bowl, microwave the ghee for a minute. Add the saffron strands to the warm ghee. 

18. Add the saffron infused ghee drops on top of the rice.

19. Repeat the steps till you have topped the glass or the cup. The top layer should be of rice topped with saffron infused ghee. 

20. Using the dough prepare round disks of the dough for each of the glasses. 

21. Seal the glass using the dough disc. 

22. Moisten the dough disc with a smear of saffron ghee again.

23. Preheat the oven at 180 degrees and bake for 10-15 minutes. 

24. Serve hot with cool raita and mirchi ka salan!

And do remember to eat the mathri on the top of the glass.

SPINACH RICE

Spinach Rice is another one of those healthy, filling and quick one pot meals. Made with the minimum of ingredients, this recipe is ready in under 30 minutes from start to finish. It's the perfect weeknight dinner idea. 

Its a cold, cold winter in Seattle and this steaming bowl of rice brings me a lot of comfort on nights when I am late from work or just not in the mood for an elaborate meal. 

Do try it in your kitchen and let me know how you like it.

Recipe adapted from here. 

Ingredients:

Rice, 1 cup

Split Yellow Gram, 1/4 cup

Onions, 1 sliced

Green Chilies, 2 finely chopped

Garlic, 4 cloves finely chopped

Ghee, 1 tbsp

Cumin Seeds, 1 tsp

Asafoetida a pinch

Tomatoes, 1 chopped

Spinach, 2 cups finely chopped

Salt to taste

Procedure:

1. Wash and soak the split yellow gram and rice for atleast 15 minutes. 

2. Heat ghee in a pressure cooker. I used a thick bottomed wok for this video.

3. Add the cumin seeds 

4. Adding the whole red chili, infuses more flavor. 

5. Next goes in the asafoetida. 

6. Add the chopped garlic and green chilies.

7. Throw in the sliced onions and cook till translucent.

8. Once the onions are done, time to add the tomatoes. Cook till they turn soft.

9. Finally the chopped spinach.

10. Season with salt and mix well. 

11. Add in the yellow gram and rice and mix.

12. Add 2 cups of water and pressure cook for 3 whistles. 

13. Let the steam escape by itslef before opening the pressure cooker. 

14. Enjoy hot with a bowl of yogurt or by itself!

VEGETABLE FRIED RICE

A hot bowl of rice, steam swirling.. wafting a wonderful aroma. It's almost therapeutic. Comforting. Rice spiced with the Chinese sauces and vegetables is deliciousness epitomized. Fried Rice is a delicious way to incorporate vegetable into your diet. It can be had all by itself and goes extremely well with Paneer Chili or Manchurian too. 

I have added the vegetables I like but feel free to add the ones you like. Mushrooms and broccoli taste great too. If you cut the vegetables in advance the cooking time of the dish itself is not more than 20 minutes. 

Ingredients:

Rice - 1 cup
Oil - 1 tbsp + 1 tsp
Ginger - 1 tsp finely chopped
Garlic - 1.5 tsp
Green Chilies - 1 tsp
Onions - 1/4 cup finely chopped
Carrots - 1/4 cup finely chopped
Green Beans - 1/4 cup finely chopped
Cabbage - 1/4 cup finely chopped
Green Bell Pepper - 1/4 cup finely chopped
Salt to taste
Pepper - 1/2 tsp
Soy Sauce - 1 tsp
Green Chili Sauce - 1 tbsp
Red Chili Sauce - 1 tbsp
Ketchup - 1 tbsp
Vinegar - 1 tsp
Green Onion Greens for garnish

Procedure:

1. Boil rice with water, a few drops of oil and salt till almost done. Do make sure not to overcook the rice. 

2. Once done, drain the water and spread the rice on a plate. This way the rice won't stick.

3. In a wok, heat oil. We will be cooking on a high heat throughout. Brown the ginger, garlic and green chilies. 

4. Next add in the onions and again brown them too. 

5. And the carrots. Toss. 

6. The beans. And toss again. 

7. Next goes in the cabbage and too. 

8. The last to go in is the green bell pepper. This is because the green bell pepper cook very fast and we want our vegetables to retain their crunch and not soften. 

9. Time to add toss in the rice we kept aside. 

10. Lets spice it up with the sauces. Add in the green chili, red chili, soy and tomato sauce. Season with salt and pepper. Toss well. If you are using a spoon, stir gently so as not to break the rice grains. 

11. Cook for about 3-5 minutes before removing from the flame. Add vinegar and toss.

12. Garnish with spring onions greens and enjoy hot!