Arisi Paruppu Saadham

The name arisi, paruppu saadham literally means rice and lentils cooked. It is similar to the north indian kichdi except toor dhal is used here. Arisi paruppu saadham is very popular in Kovai area of Tamilnadu. There are some variations with the region itself as i understand. I recently found this  recipe HERE and loved the simplicity of the recipe. I tried it yesterday and it was very yummy. My kids and myself enjoyed this rice with some japanese eggplant stir fry and applam. Sona masoori, ponni raw rice may work better, but I had only basmati rice and it turned out just fine.

Get Ready

• 1 cup basmati rice
• 1/2 cup toor dhal/ tuvaram paruppu
• 2.5 cups water
• 1 small onion chopped
•  1 roma tomato chopped
• 1 large clove of garlic sliced
• couple of curry leaves
• 2-3 tbsp chopped cilantro
• 1.5 tsp sambar powder
• 1/4 tsp turmeric powder
• 2 tsp salt or to taste
• 1 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 2 small red chillies

Go

• Wash the rice and the dal well. Soak them together in 2.5 cups of water for 30 mins ( 2 cups water for the 1 cup rice and 1/2 cup water for the 1/2 cup toor dal)

• In a small pressure cooker, add oil and add the mustard seeds. Once they crackle add the urad dal, red chilies and fry till golden. Add the curry leaves.

• Add the onion and saute till they are done.
•  Add the tomatoes, turmeric powder and cook till the tomatoes are mushy.

• Add the sambar powder, salt to taste.
• Add the soaked rice and dal with the water.

• Adjust salt and spices according to taste
• Close the pressure cooker and cook for 2 whistles. if using sona masoori or ponni, cook for 3 whistles. turn the stove off.
• Let the pressure go down by itself naturally and open the cooker.

• Garnish with cilantro.
• Serve hot with ghee and enjoy

Potato Biriyani / Baby Potato Biriyani

Nobody can say no to biriyani! That is an important motto in life.

There are different types of biriyani, different regional flavors, different house hold recipes and each one of them will be unique in it's own way.

Here is a very simple biriyani, a shot cut version using only potatoes. I used baby potatoes, but one can use regular potatoes cubed into pieces of desired sizes. Caramelized potatoes and onions with mint and other whole spices takes this simple dish to an exotic level. I am using a pan with a lid and cooking on very low heat gives a dum and seals all the flavors in the rice. Your house will be smelling amazing when you make this biriyani. Adding the yogurt gives the richness to the potatoes and rice. I had greek yogurt and used it, but any plain yogurt should give the same results.


You can check out my Vegetable dum biriyani here!

Get Ready: Serves 2-3

• 9 baby potatoes, washed, peeled & slit lengthwise in half
• 1 medium onion thinly sliced
• 1/2 cilantro chopped
• 1/2 mint leaves finely chopped
• 1 tbsp ginger garlic paste ( I crushed fresh ginger and garlic )
• 3 tbsp yogurt whisked
• 1.2 tsp garam masala powder
• 1/4 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 inch cinnamon stick, 2 pieces
• 1 bay leaf
• 2 small green cardamon
• 1 clove
• 3/4 cup basmati rice, washed and soaked in water for 30 mins
• 3 cups of water
• 1 tbsp ghee
• 2 tsp oil
• salt to taste

Go

• In a pan, add the ghee and oil. Add the dry spices, cinnamon, bay leaf, cardamom and cloves.

• Add the onions and saute for few seconds. You don't have to cook them well as it will get caramelized later.
• Add the ginger garlic and saute for few seconds.
• Add the turmeric, garam masala and red chilli powder and saute for few seconds.

• Add the potatoes, salt enough for the potatoes and toss them all.

• Cover the pan and cook on medium heat, tossing the potatoes in between till  half cooked.

• Then cook without lid till the potatoes and onions caramelize. this takes about 10- 12 mins.

• In the meantime, in another pan add 3 cups of water with a pinch of salt and let it come to a boil
• Drain the soaked rice and add to the boiling water. cook the rice till it is 3/4 th done. Drain the water and set the half cooked rice aside.

• Once the potatoes are cooked, add half of cilantro, mint and the yogurt to the potatoes.
• adjust salt, cover and cook for 2 mins.

• reduce the heat to lowest setting. Spread the 3/4 th cooked rice on top of the potatoes. Sprinkle cilantro.

• Cover and cook for 10 mins. This is the "dum" and it locks up all the flavors.
• Turn the heat off.

• Fluff the rice up tossing the onions, potatoes. See the rice is cooked so well and looks yummy!

• Serve hot with a simple raitha or any curry of your choice.

Vegetable Fried Rice Indochinese style

Every household has a different recipe for this Indo chinese version of fried rice. using green chillies, indian spices, soy sauce, eggs  or not ...it goes on and on! Here is a simple one that I do that my family likes. It definitely is not authentic, but tastes good! left over or cooled rice works better for this recipe. You can add mushrooms, bok choy or celery as well.

Trader Joe's has this chicken less mandarin orange morsels, a vegan product which is pretty good. they are selling them for a pretty reasonable price. I don't really care for these fake meat products, but my teenage son likes them. I have also used frozen garlic from Trader Joe's ( Dorot brand) and I absolutely love their products.


Get Ready

• 1 cup rice
• 2.5 cups water
• Mixed vegetables ( I usesd carrot, broccoli, cabbage, green bell pepper,  green beans, peas and corn, did not measure them, roughly 2 cups of veggies) chop them evenly for easier cooking

• 4-5 Green onions, green and white thinly sliced
• 1 tbsp grated ginger
• 2-3 garlic cloves finely minced

• 1 tsp soy sauce
• 2 tsp black pepper powder or per taste
• salt to taste
• 1 .5 tbsp oil

Go:

• Cook the rice in a rice cooker with little salt and tsp of oil. Fluff the cooked rice with a fork and  set aside to cool. I used basmati rice. 
• In a pan, add the oil. Once hot add the white part of the green onions and cook on high flame till fragrant.

• Add the grated ginger , garlic and saute for few seconds till aromatic on high flame.
• Add the chopped vegetables and cook on high flame with a pinch of salt stirring constantly. Cook till they are a little soft but still crunchy.

• Add the rice, soy sauce, black pepper powder, salt to taste and gently fold in with the vegetables. reduce the flame. Soy sauce has salt and hence adjust salt accordingly.

• Don't use too much stirring as it may mush up the rice.
• If the rice mixture is too dry, sprinkle some water.
• Finally add the green part of the spring onions and turn the heat off.

Serve with a side dish of your choice. I used Trader joe, Chickenless " orange morsels" and it was delicious. Of course, I have to have it with some onion and tomato raita!

Enjoy this quick one pot rice dish!

Variations: add slit green chillies or a little bit of sriracha sauce for some extra spicy flavor.

Easy Spanish Rice with Picante Sauce

Let me apologize that this post does not have step by step pictures, as I was in a hurry to make it.

A very easy to put together Spanish rice with Pace Picante Sauce. This  brand that is readily available in all the grocery stores in USA. Normally Spanish rice uses long grain variety, but I had only Basmati rice and that is what I used.
One can use any salsa to make this.
Spanish rice is our tomato rice's sister, I guess!
I cooked the rice on a stove top. However u can use the rice cooker as well.

I made this rice and served with cheese quesadillas, sour cream and guacamole.

Get Ready

• 1 cup Basmati Rice
• 3/4 cup Pace Picante sauce ( u can use any salsa , add more if you want it a little tangy)
• 1.5 cups water
• 1 small onion finely chopped
•  salt to taste
•  chilli flakes to taste ( optional)
• Olive oil 2 table spoon.

Go

• In a medium sized pan, add the olive oil.
• Add the onions and suate till translucent
• Add the rice ( I used unwashed rice) and saute till it changes color.
• Add the salsa, water, salt, chilli flakes to taste.
• Let it come to a boil  and allow it to boil till most of the water is absorbed on medium to high heat, uncovered.
• Now lower the heat, cover and cook till rice is done.
• Fluff it with a fork, turn the heat off and enjoy

Minty Carrot Rice

Here is a very easy one pot meal for a week night dinner. The fresh smell of mint will remove all your stress y after a long day at work or managing your home.

I used a pressure pan, but you can cook the initial step in a pan and then cook the rice with all the other ingredients in a rice cooker too.

Get Ready ( serves 2-3)

• 1 large carrot  washed, peeled & grated
• 1/4 cup frozen peas
• A handful of fresh mint leaves
• 1 small onion thinly sliced
• 1 green chilli slit
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• Salt to taste
• 1 cup rice
• 1 cup water

To temper

• 1/2 tsp ghee/ clarified butter
• 1 tbsp olive oil
• 1 green cards on
• 1 clove
• 1 small bay leaf
• 2 points of star anise
• 1 tbsp chopped cashews

Go

• In a small Pressure cooker or pan, add the ghee and olive oil. add the the ingredients under temper to the oil. once the the cashews turn golden, add the sliced onions and green chili.
• Saute till the onions are translucent.

• Add the grated carrots, peas, cumin powder, red chilli powder and toss them.
• Add the dry rice, water, salt to taste and mix.

• Adjust salt level, and then throw in the mint leaves.

• Cover and cook for 1 whistle and then simmer for 3-4 mins.
• Open the cooker once the steam is released.

• Serve hot with raita, papad or chips!

Variations : Add garlic, cilantro instead of mint leaves and using some coconut milk plus water to cook the rice.

Any left overs, are you kidding me?

Sesame Peanut Rice / Ellorai

Sesame seeds and peanuts go together pretty well. I use this combo in subzi's and tastes so yummy. Ellorai/ ellu sadham is a standard offering/ neivedhyam in south indian temples. very simple combination of spices and tastes divine.
I jazzed it up by throwing some peanuts and this is perfect lunch box item. good hot or cold.

 

Get Ready: ( serves 2-3)

• 1 cup basmati rice cooked with 2 cups of water, and cooled
• 1/2 cup sesame seeds
• 1/2 cup peanuts
• 2 tbsp channa dal
• 2 tbsp urad dal
• 2-3 red chilli
• 1/4 tsp asafetida
• 2 tbsp dry roasted unsalted peanuts
• 2 tbsp dry coconut
• 2 tbsp oil ( gingely oil will taste very good)
•  a few curry leaves ( optional)
•  salt to taste.

Go:

•  In a dry pan, toast the sesame seeds till they are golden, on low to medoim heat. set aside
• Add a little oil, and roast the channa dal, urad dal, red chilli till golden brown. turn the heat off
•  Coarsely powder the red chilli, asafetida,sesame seeds intially and then add the channa dal, urad dal, peanuts and coconut  to a coarse powder.
• Add  oil to the rice, the ground powder and mix well so the grains are separate.
•  serve with pappadums, chips or raita.

Cilantro Lime Rice -- Chipotle style

For those who don't know,"Chipotle" is a famous mexical grill eatery here in the US. Their burrito bowl and salads are super yummy. One side dish that they serve is a cilantro lime rice. A very humble rice dish with tons of flavor.

Lemon rice needs no introduction to south Indians. Green chillies, ginger, asafetida, turmeric and lime juice make this a heck of a dish. However in cilantro lime rice, ther are no extra spices. Rice is cooked and flavored with lime juice and loads of cilantro.

I searched the web for this rice and found one Here at copykat.

Lets's get cooking!


Get Ready:

• 1 cup basmati rice
• 1 tsp butter
• 1 tsp olive oil
• 2 cups water
• salt to taste
• 1 and 1/2 lime to be juiced
• cilantro lots and lots chopped without stems.

Go:

• Wash the rice and let it stand for 15- 20 mins.
• In a pan, add the butter, olive oil and washed rice. Saute the rice till it is opaque.
• Add 2 cups of water, salt to taste. let it come to a rolling boil.
• Now simmer, cover and let the rice cook till soft.
• Turn the stove off and fluff the rice.
• Add the cilantro, juice from one lime and taste. If you feel you need more lime juice,add another half of lime juice.

Serve with curried beans, salad or anything.

We had ours with home made guacamole,spicy sauted green peppers and onions.

Enjoy chipotle style at home!

I am travelling and will be taking a break for 2-3 weeks. See you soon!

Carrot Rice and coming back!

Feels good to blog after a long time. Personal life had been very hectic with switching jobs, traveling etc.I had been to India for almost a month. My mother had been sick and being so far away here was hard on me. I am glad I was able to spend time with her and take care of her. She still has a long path to recovery, but i am sure she will make it.

I missed all your new mouth watering recipes and excellent write ups. I find it hard to catch up with things after returning from home. I eventually will do, wouldn't I?

Here is an easy one pot meal to make with carrots and peas. Adding coconut is a new twist and yielded very satisfying results.

Get Ready

• 1 cup Basmati rice cooked and cooled
• 1 cup grated carrots
• 1/2 cup peas
• 1 small onion chopped
• 1 small tomato chopped
• 2 tbsp grated coconut
• 2  dried red chillies
• 1 tsp chopped ginger
• 1 small green chilli slit
• 1 tbsp oil
• 2 cardamon pods
• 1 small stick cinnamon
• 1 clove
• 1 tbsp broken cashew pieces
• cilantro to garnish salt to taste.

Go:

• In a blender grind onion, red chilli, coconut and tomato to a fine paste without any water. set aside
• In a pan add oil and do tadka with cardamon, cinnamon,clove and cashews
• Add the green chilli and ginger.
• Add the ground coconut paste and saute till its dry
• Add the grated carrots, peas, salt to taste and fry till carrots are slightly cooked.
• Add the cooked rice and mix well taking care not to mush up the rice.
• Adjust salt according to taste.
• Garnish with cilantro.
• Serve with raita and chips.

Zucchini Rice

WHAT??...........

 

Zucchini and rice!

 

That was my first reaction to it too! But I was brave enough to try it and it proved I was wrong.

 

A very simple and yummy rice dish. My kids loved it too!

 

 

 

 

 

We were in a rush this saturday. Kids had swim lesson in the morning and hubby had to catch a flight at noon. It is ridiculous that the airline companies charge for your first check in baggage and don't give yoyu anything on board. ( except for Jet Blue). I made this quick one pot meal. I had bookmarked this recipe some time ago and wanted to give it a shot!

 

So people, don't think, get your zucchini and a grater and let's start cooking! The rice can be cooked in a pan or a cooker. i used pressure cooker and reduced the water. use 2 cups of water if using a sauce pan to cook the whole thing.

 

 

Get Ready: ( serves 2-3)

• 1 cup basmati rice
• 1&1/2 cup water
• 1 cup grated zucchini with skin
• 1/2 cup peas
• 1 tsp lime juice
• 1" cinnamon stick
• 1 bay leaf
• 1 tsp mustard seeds
• 1 tsp jeera
• 2 red chillies
• 1 tsp cashew broken into pieces
• salt to taste
• 1 tbsp oil
• 1 tsp butter

Go:

 

• Soak basmati rice in water or 20 mins, drain and keep aside.
• In a pressure cooker ( directly) add the oil and butter. once hot add the jeera, cinnamon, bay leaf, red chillies and cashews..
• When they all sizzle, add the rice and fry for 5 mins.
• Add the zucchini, 1& 1/2 cups water, peas,lemon juice, salt to taste and mix well.
• Close the cooker and cook for 1-2 whistles.
• Take it iff the heat.
• Once the pressure is released, fluff the rice, garnish with cilantro.
• Serve hot with any curry, pickle or raita.

 

I served them with home made potato fries!

Ghee Rice

Ghee rice or nei choru is a speciality from the malabar region of Kerala. It's generally served with a spicy kurma, mainly non veg. I made this yesterday and served with vegetable and tomato kurma. The name is self explanatory that it uses ghee, but i did some swap with vegetable oil instead of all ghee.
I used my time trusted pressure cooker to make this rice, but is usually made on stove top. I had some friends over and we all thoroughly enjoyed this rice dish.

 

Get Ready:

 

• 3 cups basmati rice
• 4 1/4 cup water
• 1 big red onion thinly sliced
• 3 garlic cloves
• 6 tsp ghee
• 3 tsp oil
• salt to taste
• 4 cloves
• 3 cardamom pods
• 1 or 1 & 1/2  inch cinnamon stick
• 1 bay leaf
• 1/4 star anise
• A pinch of sugar

 

 

 

 

For garnish
1/3 cup cashews
1/3 cup golden raisins

 

 

Go:

 

• Wash and soak the rice for 20 mins. after 20 mins drain the water and set aside
• In a deep pan, add 3 tsp of ghee and 1 tsp of oil and fry the cashews till golden and set aside.
• Now fry the raisins till plump and set aside
• Add about 1/2 cup of the thinly sliced onions and fry till translucent.

( add some oil if needed)

• Now add a pinch of sugar to caramalize them and fry till brown. set aside this is for the garnish.
• In a pressure cooker or heavy bottomed pan, add the remaining ghee and oil.
• Once oil is hot add the cloves, cardamom, cinnamon, staranise and let it splutter.
• Add to the remaining sliced onion and fry till pink.
• Add the garlic and saute for a few mins till nice and fragrant.
• add the rice and fry till they are pink and opaque.
• Add water, salt to taste, mix well.
• Cover the pressure cooker and let it cook for 2 whistles and turn the heat off. take it off the stove.
• if you are cooking on a stove top, let the rice boil for 5 mins, simmer and cover and cook till the grains are done. fluff them in between.
• Once the pressure is released, transfer to a serving bowl and garnish with the cashes, raisins and caramalized onions.

I served with some cucumber slices  ( may be went a bit over the top) and kuruma.

Had a wonderful evening with friends and food !

Paneer Peas Pulav

A very easy and quick one pot meal either on a busy weekday or for potlucks. You can add as many veggies or spices you want in this dish.

Many kids like paneer and many mom's will see a empty lunchbox if you pack this rice!

Get Ready: ( serves 6-8)

•  2 cups Basmati Rice (washed, drained)
• 2 cups water
• 1 medium onion thinly sliced
• 3-4 green chillies slit
• 1 tbsp ginger chopped
• 3 garlic cloves chopped
• 1 cup tomato puree
• 1/2 cup frozen peas
• 1 cup paneer cubes ( small size)
• 1 tsp pulav masala
• 1 tsp garam masala
• 1 tsp ghee
• 2 tbsp olive oil

For Tempering/ tadka

• 1tsp ghee
• 1 tsp saunf/ fennel seeds
• 1 small bark cinnamon stick
• 2 green cardamom.

Go:

• Add 1 tsp of olive oil in a pan. When hot, add the paneer cubes and fry till slightly golden and set aside. You can totally omit this step if you want to and just add paneer as it is.
• Add 1 tsp of olive and saute the rice for a 5 mins and set aside.
• In a pressure cooker, add the remaining oil and ghee. when hot add the tadka ingredients.
• When they splutter, add the onion, garlic, chillies, ginger and saute till the onions are translucent.
• Add the tomato puree, masala powders and saute till the oil starts to separate at the edges.
• Add the peas & saute for few mins.
• Add the rice, paneer, 2 cups of water, salt to taste and stir everything.
• Close the cooker and cook for 1 whistle and turn off the heat. As we are directly cooking in the cooker, one whistle is enough.
• Once you open the cooker, fluff therice with a fork and garnish with either fried onions and/ or with cilantro.

Sending this to Priya's
 and Jagruti's

Enjoy!

Indo Chinese Fried Rice

How many of you are adept in using chopsticks!

Let me be honest, i am pathetic! I succumb to the fork, no matter how many times some body teaches me to use a chopstick! If any of you giuys out there have a special technique to use chopsticks, I would love to hear from you!

Anyways, let me share this awesoem Indochinese fried rice which can be put together with any left over rice or veggies in your refrigerator! It's the best comfort food one could enjoy any time.

I served this with this mouth watering Cauliflower manchurian

Get ready:

• 1 cup basmati rice
• 1& 1/2 cups water
• 2 cups thinly shredded vegetables ( cabbage, red, green pepper, carrots,beans, baby corn)
• 2 green chillies slit in the middle
• 2 garlic cloves minced
• 2 tsp ginger finely chopped
• 2 tsp pepper powder
• 1 tsp soy sauce
• salt to taste

Go:

• Wash and drain the rice for 15 mins. pressure cook with 1 & 1/2 cups of water  and a little salt for 2 whistles and take it off the heat. Let it cool for a while, as You need cold rice to makeit. If the rice is hot, the fried rice all becomes sticky and mushy which you don't want.

• Heat oil in a deep pan. Add the ginger, garlic and saute till fragrant. Add the green chillies and fry for a few seconds.

• Add all the shredded veggies and cook on high heat for a few mins. make sure you don't over cook them as you want the crunch from all the vegetables.

• Add salt and pepper according to your taste.

• Add the rice, soy sauce and toss everything together.

• Serve hot with any gravy or eat with  manchurian as I did!

One can also  scarmble an egg to this, to make it more flavorful.

Mushroom Peas Pulav

Every one now is aware of the nutritional benefits of mushrooms. Growing up ina traditional south indian family, I've never tasted mushrooms. Shrooms were in my diet only after moving to the west. still i don't use it frequrntly as my husband and son don't like it.

But my little one loves mushrooms and has been in my grocery list all the time. I had this carton of nice fresh looking button mushrooms and wanted to make an one pot meal for this weekend. My husband is away and I have some left over potato for my son.
Isn't this is the perfect time to make shroom pulav?

I would like to share a tip that I learnt from one of the popular web shows about mushrooms. To prevent them from wilting during cooking, steeple them in hot water. They reatin their original shape and cook well too.

I love coconut and added some coconut milk to this pulav, but ifyou are not a fan of coconut, you don'y have to use it.

This is what I used:

1 cup basmati rice, washed and soaked in a little water for about 30 mins.
1/2 cartom mushrooms sliced inti 1/4 '' thick slices
1/2 cup frozen peas
1 medium onion
1tsp ginger garlic paste
2 tbsp coconut milk powder
1 bay leaf
2 green cardamom pods
1 inch cinnamon stick
1 tsp cumin seeds
2 cloves
1/2 star anise
Coriander powder, pulav or garam masala powder according to your spice threshold
Oil 3 tbsp
salt to taste

To steep mushroom.:

2 cups of water
salt a pinch
2 tsp lime juice.

• In a pan boil water, add salt and lime juice and turn off the heat.
• add the mushrooms, cover and let it steep for 10 15 mins.
• Drain shrooms, do not throw away the water. we can use it to cook rice.
• In a pan add oil. When hot add the cinnamon,bay leaf cloves, anise, cumin and cardamom. Saute till  you get a nice aroma.
• Add the onions and fry till golden.
• Add the GG paste and saute for a few seconds till nice aroma comes.
• Add the mushrooms and peas and fry for 10 mins.
• Now add the rice and fry for 5 -10  mins till it changes light color.
• Now add all the spice powders.
• In the water that we reserved, add half a cup.
• In the other half cup of water add the coconut milk powder & whisk.
• Add the coconut milk to the rice.
• Check for salt and spices.
• Let the rice come to a boil. Now cover turn the leat down a little and cook till the rice is done. It takes about 10 - 15 mins.
• Fluff the rice, simmer and cover the rice for another 5 mins. Just make sure there is enough moisture and don't let the rice stick to your pan.
• Turn off the fire.

Serve with raita or any side. I made carrot pachadi to go with this pulav.

Can you see those mushrooms all sepaarte and juicy! The left overs are for my lunch tomorrow..:))

Eggplant Rice/ Katharikkai sadham

My love towards egg plant continues with this recipe of eggplant rice. it's simple and very tasty one pot meal. Serve it with raota or papad.

What you'll need

1 japanese egg plant ( this is what i had)
1 samll onion
1 cup basmati rice
1 tbsp ghee
2 tbsp oil
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp urad dal

For the masala powder

1 tsp oil
1 clove
1inch cinnamon stick
1/2 star anise
1/4 tsp mace
1 1/2 tbsp corainder seeds
1 tbsp channa dal
1tbsp peanuts
1 tbsp coconut

Method:

• Wash and drain the rice  for 20 mins.
• Cut the egg plants in small dice, smaller the better
• Salt the egg plant and sprinkle turmeric powder and set aside for 20 mins. this will remove any bitterness in the eggplant and helps in faster cooking
• Slice the onions.
• In a pan add the ghee and fry the rice for 5 mins till it's fragrant. This will give you individual grains once cooked.
• Cook the rice with 1 1/2 - 2 cups of water depending on how cooked you want.
• Let the rice cool thoroughly.
• In a pan add 1 tsp oil and roast all the ingredients for the masala and the 1 tsp of garam masala. Let it cool and grind coarsely and keep aside.
• In the same pan, add 2 tbsp oil. Once it's hot add the mustard seed and let them pop. Then add the urad dal and fry till golden.
• Add the onions and fry till they are done. add the eggplants, salt to your taste.
• Remember that you already salted the egg plants
• cover the pan and cook them till soft with minimal stirring.
• Once they are done, uncover and add the ground masala powder.
• Cook till there is no moisture in the eggplant. Turn off the fire.
• Add the cooled rice and toss every thing together.
• Serve hot with raita.

The left overs are very good too..., if any left.

This will serve 2 people.

Vegetable Dum Biriyani

Hyderabadi dum biriyani is extremely famous for its unique method of cooking and the orchestra of flavors blended in it.
"Dum" is a slow-cooking method dating back to early sixteenth century Dum cooking was introduced to India by Mughal. Handi is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'.

The mughals traditionally made it with lamb, but as always there is a vegeterian method available.

I don't have any of those fancy equipment mentioned there, but do have an oven.

The list and the method may seem exhaustive, but let me tell you the results are well worth it.
It is exotic and you may win anybody's heart in a jiffy with this flavorful dish.

This is what you need:

For the Rice:

1 cup basmati rice
1 3/4 cup water

For the vegetable sauce:

1 1/2 cup chopped vegetables (I used beans, carrots, cauliflowers, potatoes, and peas)
1/2 cup plain yogurt
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. chili powder
1 tsp. garam masala
Salt to taste

To Grind:

1 tsp. cashews
1/4 tsp. khus khus (soak cashews and khus khus in a little water for 20 mins.)
1 garlic pod
1/2 cup chopped tomatoes
1 green chilli

For the Gravy:

2 cardomom pods
1 star anise
1 bay leaf
1/4 tsp. cinnamon powder
1 tsp. cumin seeds
3 tbsp. oil and salt to taste.

For layering:

1 cup chopped cilantro and mint
Fried onions
Sliced almonds
1 pinch saffron strands soaked in 3 tsp. warm milk

Now let's get cookin'!!!

Wash and soak the rice in little water.
Soak the cashews and khus khus in a little water and keep aside.
Soak the saffron in warm milk and keep aside.
In a bowl, add the chopped vegetables.
Add the yogurt, coriander, cumin, chilli powder, garam masala, and a pinch of salt and toss in with the veggies.
Let it marinate and soak up the flavors for 20 mins.
Cook the rice and set aside.
Grind cashew, khus khus, 1 garlic pod, chilli, and tomatoes to a fine paste.

In a pan, add oil. When it's hot, add the cumin seeds and let it crackle.

Add the cardomom, star anise, bay leaf, and cinnamon powder and fry for a few secs.
Add the ground paste from Step 8.
Let it simmer till the raw smell goes and the oil separates.

Add the marinated veggies.

Add salt according to taste.

Check for heat and if you need more kick, add more spices of your choice.

Cover the pan and let the veggies cook. Add a little bit of water and cook. Remember not to overcook the veggies!

Once the veggies are done, turn off the heat.

Now comes the fun part!!!

Preheat the oven at 375°F.
Grease a baking dish.
Put a layer of rice at the bottom.
Sprinkle the saffron and milk on top of the rice.
Next layer, add the chopped cilantro and mint.
Next layer, add the vegetable sauce.

Repeat the layers with rice till your dish is full.

For the topmost layer, spread fried onions and sliced almonds.
For a royal touch, add a few spoons of ghee on the topmost layer.

Cover with foil and bake for 20-25 mins.

OMG, the whole house smells so wonderful when you make this biriyani! We all couldn't wait to dig in. It was hard to wait, take pics before we eat!

For my fellow biriyani lovers, please try this dish and see the smile on your face and your loved ones face.

Serve with raita or any of your side!