Thursday, November 27, 2008

Hari Bhari Biryani (Veg Biryani)

Does the name 'Hari bhari biryani' sound unique? If 'yes' then believe me the recipe itself will do justice to that. It is the most fast and easy to cook biryani I have ever made in my life which can be prepared within 15 minutes. Its a rare combination of healthy and tasty dish also. Its just like a normal biryani but with a special ingredient of 'Green chutney' (mint coriander chutney). It makes the biryani simply delicious. This recipe is completely my own brain-child. I prepare it very often and a common item in my hubby's lunch box. It goes very well with Raita and Green chutney.

Ingredients for green chutney:
50 gms coriander leaves (dhania).
50 gms Mint leaves (Pudina).
2 pods of Garlic.
2 green chillis.
1tsp. roasted cumin powder.
1 tsp. Fresh lemon juice.
1tsp. salt.

In a mixer grinder put all the ingredients and grind well to make a fine paste. Keep it in frdge until use.

Ingredients for Biryani:

3 cups Basmati Rice.
1 Carrot (Diced)
1 Small Cauliflower(cut into small pieces)
1 Capsicum (cut into small square pieces)
2 Large Onion (Chopped)
2 Cloves of Garlic.

Whole garam masalas (Cardemom, clove, cinnamon)
1 tsp. turmeric powder.
1 tsp.chilli powder.
1 tsp. garam masala powder.
1tsp. meat masala.
Coriander leaves for garnishing.


1. Wash rice and drain out the excess water completely. Put the rice in a bowl and add meat masala, Salt and a pinch of Sugar. Keep it aside.

2. Heat oil in a pressure cooker and add whole garam masala . Now add chopped garlic and onion. Fry them for sometime and add all the vegetables and saute them for about 3 to 4 minutes. Add soaked Basmati rice, turmeric powder, red chilli powder, Garam masala powder and little salt. Stir for another couple of minutes. Now add 2 tblp. of freshly prepared green chutney. Add about4 cups water just upto the level of the rice and vegetables (dont add more water otherwise rice become soft). Close the lid and wait for the first whistle in the pressure cooker. Remove from heat. Wait for pressure to get reduced.Garnish with fresh coriander leaves and serve hot with Raita and chutney.

I have send this recipe to participate in Rice Mela conducted by Srivalli. Thanks Srivalli for conducting this great event.

Sunday, November 23, 2008

Cauliflower capsicum dry

Though being a non vegetarian I have fascination for vegetables. I keeps on experimenting with various vegetables which are easily available and good to taste. Cauliflower and Capsicum are the most common vegetables and my favorite too. This time I think of combining both in a single recipe. This recipe is very simple, easy to cook which will go really well with parathas and chapattis. When guest comes in the morning, and you don't have any plans what to cook for breakfast, this is the best preparation you can serve with parathas for breakfast.


1 Medium size cauliflower (Cut into small florets)
2 Capsicum (cut lengthwise)
2 Tomatoes (Sliced)
1 Large onion(sliced)
6 Clove garlic (crushed)
3 Slitted green chillis
1 tsp. cumin (whole)
1 tsp.turmeric powder
1tsp coriander powder.
1 tsp. red chilli powder
1 tsp. garam masala powder.
20 gms. cashewnut (grind to make a fine paste)
1 tsp. salt.
Sugar(a pinch)
Coriander leaves for garnishing.


1. Cut the vegetables (Cauliflower, Capsicum andTomatoes) and keep aside.

2 heat oil in a pan. Add cumin seeds. Now add crushed Garlic. Fry for sometime and then add sliced onion and fry. When the onion becomes soft add cauliflower. Add turmeric powder and salt according to taste and saute for about 5 minutes.

3 Add lengthwise cutted capsicum and sliced tomato and stir it. Add coriander powder and red chilli powder. Stir ocassionally and cover it with a lid.

4 Remove the lid after 6 to 8 minutes and add cashewnut paste and garam masala powder and mix well with the vegetables. cover it and let it cook for another with ocassional stirring.

5 When the cauliflower and capsicum becomes tender add apinch of sugar. Stir andremove from fire.

Garnish it with fresh coriander leaves and serve it with parathas.

Wednesday, November 19, 2008

Methi Chicken

1 kg Chicken (medium pieces)
1 cup Fresh curd
1 large onion (grated)
2 tblsp. Ginger garlic paste
1 tsp turmeric powder.
1 tsp. red chili powder.
1 tsp. coriander powder.
1 tsp. garam masala powder.
2 tomato finly chopped or 1/2 cup tomato puree.
2 bay leaves
2 tsp kasoori methi (dried methi leaves)
whole garam masala (cardamom, cinnamon, clove)
Coriander leaves.

1 Wash chicken pieces and drain the excess water. Mix the chicken with ginger garlic paste, curd, turmeric powder, coriander powder, red chilli powder, Salt and let it marinate for 2 hours.

2. Heat oil in a pan and add bay leaves and whole garam masala.Now add grated onion and fry for two minutes. Add marinated chicken and stirr it continously for sometime on high flame.

3.After about 10 minutes add tomato and garam masala powder and stirr again and then add a cup of wated and cover it with lid and let it cook for anothe 6 to 8 minutes with stirring in between.
4. when the chicken is cooked add kasoori methi and cover it again and cook for another 5 minutes.

Garnish with coriander leaves and serve hot plain rice or paratha.


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