Mix Vegetable Pulao Recipe U need following ingredients1. 2 cup basmati rice 2. 3 (medium size) Onion sliced 3. 1 tsp.

Ginger (cut into thin strips) 4. 1 tsp. Garlic paste 5. cup green peas 6. cup cauliflower (cut into small equal size) 7. cup carrot(cut into small equal size) 8. cup green beans (cut into 1 " equal size) 9. cup mushrooms (cut into small equal size) 10. tsp. cumin seeds 11. 1 small stick cinnamon 12. tsp. Red chilli powder 13. To taste salt 14. 3 tsp. ghee/oil 15. 2 tsp. coriander leaves In our home we use only the highlighted items to make Pulao.These ingredients for Mix Vegetable Pulao is to serve 4-6 perosons. How 2 Make: Wash the rice and soak in the water for about 20 mins. Take kadai (deep pan) heat oil in it. Add cumin seeds, cinnamon, cardamoms and cloves. Fry for a second. Now add onion until golden brown. Add ginger and garlic, stir and fry for a mins. After that add salt or red chilli powder. Add all the diced vegetables, stir and fry for 2 mins. Now add soaked rice in the kadai. Pour 4 cups of water. When it starts boiling. Cover the kadai and simmer the flame. Let it cook for 15 - 20 mins. For checking gently stir the pulao. Garnish it with coriander leaves and serve pulao.

Rice Recipe - Vegetable Pulao Recipe @ Internet

Ingredients for making Vegetable Pulao
3 cups of rice, boiled A bunch of coriander leaves. 3-4 green chillies. 2 tsp of coconut, shredded 3 medium onions,sliced fine. 1/2 an onion, chopped. A few sticks of cinammon, a few

cardommom seeds, a few cloves. 1 1/2 tsp red chilli powder. salt to taste. 2 flakes garlic. 1 inch piece ginger. Ghee or melted butter for frying. 1 cup of cauliflower flowerets. Some mixed frozen vegetables like beans, carrots and green peas. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside. Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and cardommom. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds. Now add all the vegetables,including the cauliflower and sprinkle some water on it. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes. Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish. Serve with Raita.

___________________________________ ________________________ Chicken Biryani Recipe Ingredients:

Chicken - 1 lb cut into medium sized pieces Onions - 2 big (sliced) Tomatoes - 2 big (sliced) Green Chillies - 3 - cut slanted Ginger garlic paste - 2 to 3 tsp Turmeric powder - 1/2 tsp Chilli powder - 2 to 2 1/2 tsp Coriander powder - 1/2 tsp Cumin seed powder - 1/2 tsp (optional) Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala) Salt - to taste Oil - 5 tbsp (with a little butter or ghee) Food coloring/Saffron - a pinch Basmatic rice - 3 cups Mint leaves (pudina) -1/4 cup For garnishing: Coriander leaves (Cilantro) - a little Fresh mint (sautd in ghee) - a little Raisins - 5 (optional) Cashews - 8 (optional)

Method:
In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.

Vegetable Biryani Recipes Ingredients

1 1/2 c uncooked long grain rice 3 pinches of saffron 2 onions sliced 12 cashewnuts broken into halves 2 tbsp raisins 3 tomatoes finely chopped 1/4 c yoghurt 1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas) 1 tbsp chopped coriander 3 tbsp chopped mint leaves a little milk 4 tbsp ghee 2 tbsp butter salt to taste To be ground in to a paste: 6 cloves garlic 1 inch piece ginger 3 cardamoms 4 green chillies 3 cloves 1 tbsp poppy seeds 2 sticks cinnamon 1 tbsp coriander powder 1/2 tsp turmeric powder

1/2 tsp chilli powder 2 onions

Method
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish. In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while. Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

Mutton Biryani Recipe Ingredients:

Mutton big pieces with bones - 1/2 kg Basamati rice (soaked in water for 1/2 hour) - 1/2 kg Onions cut into think slices - 150 grms Tez patta (bay leaves) - 4 to 5 leaves cloves - 5 to 6 Shajeera - 1 spoon Cinnamom sticks (Dal Chini) - 3 Kali mirchi (Sabuth) - 4 to 5 Elachi (Big) - 2 Pudina (Mint Leaves) chopped - 1 bunch Cashew nuts - 100 (optional) Milk - 2 tbspn Kesar color - 1/4 spoon

Ghee - 1 1/2 cups Marination (for 1 to 2 hours) Wash mutton pieces and put in an earthen pot or heavy bottom vessel. Add to Mutton: Ginger garlic paste - 2 tbs Shajeera powder - 1 spoon Cinnamom powder - 1 spoon Salt according to taste Red chilly powder - 1/2 small spoon Turmeric powder - 1 spoon Dhania powder - 2 tbs spoon Green chilly paste - 2 tbs spoon Jeera powder - 2 spoon Curds thick - 1 1/2 cups Fresh coriender chopped finely - 1 bunch Fresh pudina - 1 bunch Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Prepration:
Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate. Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top. Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).

Mughlai Biryani
A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company. It combines ingredients typical to the Mughlai style of cooking.

Ingredients:

For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet) 4 large onions sliced thin 2 tsps garlic paste 2 tsps ginger paste 1/2 cup almonds 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil 1" stick of cinnamon 5 cloves 3 pods cardamom 8 peppercorns 2 tsps coriander powder 1 1/2 tsps cumin powder 1 tsp garam masala 1 cup yoghurt Juice of 1 lime 1 cup chicken/ beef stock 2 tbsps finely chopped coriander leaves 2 tbsps finely chopped mint leaves Salt to taste For the rice: 2 cups Basmati rice Hot water Salt to taste 3 drops orange food coloring (optional) 3 drops green food coloring (optional)

Preparation:

Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins! Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor. Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should

mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside. Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use. Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker. Add the 2 remaining onions and fry till they are translucent. Add the ginger-garlic-almond paste and fry for 2-3 minutes. Add all the spice powders - coriander, cumin and garam masala and mix well. Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour). Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well. Cover the pot and allow to cook till the meat is tender. If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step. Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string. Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes. Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers. While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt) and you're really in business!