VeGeTaBLe BirIYaNi

Vegetable Biriyani

Basmati Rice - 1/2 Kg
Garlic - 2 cloves
Ginger - 1 inch
Cardamom - 2
Mint leaves (pudina) - 1/4 bunch
Cloves - 5
Cinnamon - 4
Red Chilli - 2
Green chilli - 4
Bay leaf - Masala Packet
Aniseed - 1/2 tsp
Tomato - 1
Onion - 2
Small onion - 50 gm
Oil - 150 gms
Ghee - 4 tbsp
Vegetables - Carrot, Beans, Potato, Green Peas, Beetroot and other Vegs of your choice

Grind the following to make a fine paste : Garlic, Ginger, Mint Leaves, 4 Red Chilli, 1 Clove, 2 CinnamonPreparation

Heat oil in a Pressure cooker, Add seasoning - Bay leaf masala, Cardamon, Cloves, Cinnamon, Aniseed and fry these until it turns golden colour.

Add the ground masala into it and fry further. Add chopped Onions, Green chilli, Tomato, 1/2 kg mixed vegetables and add
2 spoons of ghee fry. Finally add rice into it and fry a little. Add water (Ratio: 1 cup rice : 2 cups water). Pressure cook it for 1 whistle.
The Biryani is ready.

My Mom's Avarrakai kothu

Ingredients

1/2 Kg Avarrakai
1 Tomato chopped
50 gm onion chopped
Turmeric Powder -1 Spoon
Salt to taste
Dania -1 spoon
Chick Peas powder 1 spoon
Chili powder for taste
Coriander leaves for garnish
Oil for Seasoning – 2 tbsp

Preparation

Pressure cook Avarrakai, 2 spoon oil, Chopped Onions, Turmeric powder, Tomato Chopped, Dania Powder, chili powder and Salt along with 2glass of water.

Once the pressure cooker cools down, pour into different pan. Add Chick Peas dal powder to thicken it. Boil it. Garnish with coriander leaves. Serve hot with rice and roti's.