Vegetable Biryani

************************************************

For good reasons, eating plenty of vegetables helps in improving health. They are very important for a good and healthy diet. Variety of vegetables provides all the nutrients to be healthy. As most of the vegetables consist mainly water, they are low in calories and are excellent source of fiber, iron, Vitamin A, Calcium, Vitamin C, Potassium. Eating colorful variety of veggies everyday helps towards the best nutrition.



Ingredients
***************
Basmati Rice                         2 cups washed and soaked for 20 mins.
Bay Leaves                            4
Shahjeera                              1/2 tsp.
Salt                                          to taste
Mint Leaves                          2 tbsps. rinsed and chopped
Onions                                   2 large thinly sliced
Coriander Leaves                2 tbsps. rinsed and chopped
Ghee                                       3 tbsps.
Cauliflower                           1 medium cut to medium size florets
Potatoes                                3 medium diced to medium cubes
Carrots                                  4 diced to small pieces
Beans                                    1 cup chopped to small pieces.
Cashewnuts                        3 tbsps.

For Masala, ground to paste with little water the following
*************************************************************************
Ginger                                     3 cms. small piece
Cinnamon                               4 cms.
Coriander Seeds                   2 tsps.
Fennel Seeds                         2 tsps.
Garlic                                       3 flakes
Cardamom Pods                   6
Red Chilli Powder                 1 1/2 tsps.
Poppy Seeds                          2 tsps.
Green Chillies                        3
Cloves                                     5

Method

**********

• Grind the above mentioned masala ingredients adding little water to a paste. Keep the ground paste aside.
• Fry the cashewnuts in 1 tbsp. ghee till light golden. Remove and keep aside for garnishing.
• Once the rice is soaked for 20 mins. cook the rice with 3 1/2 cups of water and salt added to it. ( Add enough salt as we don't add salt to veggies) Cover and cook for 10 mins. After 10 mins. take out the lid and stir the rice gently once half way through and let it cook for another 5 mins. uncovered. Once the rice is done switch off the flame and let sit covered till the veggies are mixed with the rice.
• When the rice is cooking, start the preparation for veggies.
• Heat ghee in a kadai, add bay leaves and shahjeera. Add sliced onions and fry till brown.
• When the onions turn brown, add the ground masala paste and fry for a min.
• Now add cauliflower florets, diced beans, carrots and potatoes. Mix once and cover with the lid. Cook till the veggies are half cooked. Then pour 1 cup of water and stir well. Cook covered for another 10 mins.
• After 10 mins. stir and cook uncovered till the water evaporates. Mix gently. Now add coriander leaves and mint leaves and mix.
• Remove from fire and transfer the contents to the cooked rice.
• On top of the rice layer this veggie mixture and let sit covered for 10 - 15 mins. Now mix the biryani lightly and let covered for another 5 mins.
• Garnish with fried cashewnuts and lightly mix to distribute the flavors and seasonings uniformly.
• Serve hot Vegetable Biryani with raita as a side dish.

To watch the video please click on the following clip

************************************************************************

Kobbari Annamu

**************************************************

Rice is the most important staple food for most parts of the world. There are many varieties of rice, few being aromatic fragrant rice. It's an important factor for nutrition and caloric intake. In South India, rice is the main staple grain compared to the rest of India, where wheat flour is more common. Traditional method for people in South India is to serve all the dishes along with the rice. Kobbari Annam aka Coconut Rice is very much famous in Andhra and is too delicious to eat. It's simple, easy and a very light rice dish.

Ingredients
*************
Rice         1 cup washed, soaked for 1/2 hour, cooked with a tsp. of oil, keep aside
Ghee                              3 tbsps.
Oil                                 1 tbsp.
Cloves                           6
Cinnamon                       1"
Bay Leaf                         3
Cardamom Pods              6
Cashewnuts                    3 tbsps.
Urad Dal                         1 tbsp.
Chana Dal                       2 tbsps.
Fresh Grated Coconut      2 cups
Curry Leaves                  few
Green Chillies                3 slit lengthwise                              
Salt                               to taste

Method
*********

• In a large frying pan, add 1tbsp ghee and let it heat. Add cashewnuts, chana dal and urad dal and roast till the dals are slightly red. Remove and keep aside.
• In the same pan, add the remaining ghee and oil. Once it's hot toss in the cloves, cardamom, cinnamon stick, bay leaves and let sautee for a min. Now add curry leaves and slit green chillies and sautee them for a min.
• Once sauteed, add freshly grated coconut and mix well. Fry till the rawness of the coconut disappears.
• Combine coconut with the whole garam masala and add salt as per your taste. Stir in between to avoid the coconut sticking to the surface of the pan for 5-6 mins.
• When a nice aromatic fragrance begins, add the cooked rice and combine well. (Donot mash the rice. Be gentle enough while mixing and combining all the ingredients with rice.)
• Stir for 5 mins. and turn off the heat.
• Garnish coconut rice with the roasted cashewnuts, chana dal and urad dal and combine well.
• Cover and let stand for 1/2 hour before serving for all the flavors to combine together.
• Authentic, Traditional, Delicious Kobbari Annamu is ready.