Heat a little oil in pressure cooker. Add little radhuni or mustard seeds, bay leaf, small piece of dry red chilli and little ginger paste and saute.
Add the washed appropriate quantity of mug dal, turmeric powder, salt and little sugar or sugar free.
Mix well. Add about 1 cup water.
In another vessel, lightly fry a few pieces of fiinely cut bitter gourd. with a little salt.
Add this to the pressure cooker. Close the lid and heat in high flame till the pressure reaches maximum. Then switch off the burner. When the pressure subsides by itself, open the lid, add a little ghee. Add water if required, to have the dal of your required consistency.
Marinate the chicken pieces with salt, turmeric, biryani masala , Kashmiri mirch powder, ginger, garlic paste and curd for at least half an hour.
Heat a little oil in the pressure cooker. Add bay leaf, 1 piece and grated onion and fry the onion till light brown. Add the marinated chicken. No need to add water, as a semi dry prep is required and water will be generated from the chicken.
Stir the marinated chicken for some time. Close the lid and heat the pressure cooker in maximum heat. When the pressure reaches maximum, reduce the flame at low and cook for 10 minutes. Switch off the burner and let the pressure subside by itself. Open the lid, heat and make a semi dry preparation. Keep aside.
Cooking of rice:
Wash the Basmati rice and drain off the water.
To a vessel, add some ghee and oil, add the cardamom, cinnamon, clove, star anise, mace pieces and bay leaf and saute in low flame.
Add the rice and mix. Add 1 and three quarter cup water, appropriate amount of salt. Mix well and heat till boiling point.
Cover and cook in low flame, until the water in the vessel dries up. Check by opening the lid and inserting a spoon. Check regularly and be very careful that rice at the bottom of the vessel does not burn.
Now cool the rice and keep aside. The rice this way will be partially cooked. Try to remove the garam masala and bay leaf pieces as they are visible in the white rice.
Now in a large vessel, layering of chicken and rice is done.
Add some rice at the bottom of the vessel, then layer some semi dry chicken pieces on it. Sprinkle a little dry fried onion. Repeat the process until layering of chicken, rice is complete.
Add half cup water over the mixture. Heat and when the water gets heated up in a few seconds, cover and cook in low flame, until the water in the vessel dries up. Again be very careful that rice at the bottom does not burn by checking water level regularly. If rice is still not cooked, add some more water and cook rice until it is just cooked and free flowing.
Serve gently so that the rice gets a mixed colour which looks nice.
Raita Method:
Take required amount of normal curd, beat it with a spoon to a smooth consistency. Add washed pieces of the above vegetables. Add some salt and chat masala (optional ). Mix well and keep in fridge before serving with biryani.
tamarind paste (You can use minced tomato if tamarind is not available.)
carrot 1
radish 1/4
egg plant 3
salt
oil
Method:
Take required quantity of Toor dal.
In a pressure cooker, add little oil. Add little mustard seeds, curry leaves and pinch of hing and heat till the mustard seeds splutter. Add washed Toor dal and 1 cup water. Add salt.
Close the lid and heat the pressure cooker in high flame. When the pressure reaches maximum, as indicated by the sound, lower the flame and keep it at low for 5 minutes. After 5 minutes switch off the burner.
When the pressure subsides by itself, open the lid. Mix the dal to a smooth consistency with a spoon.
Take vegetables according to your desire, not too many at the same time.
Cut the vegetables in small pieces. Fry them a little in oil, add little water and salt . When the mixture boils, close the lid of the vessel and cook in low flame for 10 minutes. For egg plants, only 4 minutes is enough.
Open the lid. Add these cooked vegetables in the cooked sambar dal.
Now take about 1 table spoon of sambar powder, 1 table spoon of tamarind paste and mix with water. Add this mixture to the dal and vegetables in pressure cooker. Add more water if required, to have the dal in the right consistency. Boil the mixture. Sambar dal is ready to be served hot with rice.
Optional: 1 teaspoon ground cumin, 1 teaspoon paprika, a pinch of dried oregano and chili according to taste
Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. If you’re using garlic, you can add it and sauté briefly until fragrant.
2. Add the diced eggplant or zucchini to the pot and cook until they start to brown and soften.
3. Sauté the chopped red and green bell peppers until they become slightly tender and develop some color.
4. Pour in the diced tomatoes (with their juice) and kidney beans. Stir to combine.
5. Add the frozen corn to the chili, mixing it in with the other ingredients.
6. If desired, you can add the optional ground cumin, chili, paprika, and a pinch of dried oregano at this point. Stir to combine with the vegetables.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
8. Taste and adjust the seasonings if needed, adding salt and black pepper to your preference.
Coat the fish pieces with little salt and turmeric powder. Heat some oil in a vessel, then fry the fish pieces well on both sides and keep aside. To the remaining warm oil in the vessel, add little mustard seeds and curry leaves and sauté.
Cut a tomato in very fine pieces or grate it.
To the curry leaves and mustard seeds, add some finely grated onion and fry well. Add the grated tomato and saute well. Then add little ginger, garlic paste and saute further. Mix all the dry masalas like turmeric, cumin, coriander, chilli powder with little water and add to the vessel. Lightly fry so that the oil separates.
Then mix about 1 to 2 tablespoon coconut milk powder in some water and add to the vessel. Add salt, mix well. Add enough water to form a gravy of your desired consistency. Add the fried fish pieces. Bring the mixture to a boil. Cover and cook in low flame for 10 minutes.
Open the lid and have the fish curry with hot rice.
Potato cut into big size pieces – Only add 2-3 big potatoes so that pressure cooker is not too full
1 tomato cut into fine pieces
grated onion
ginger paste
garlic paste
haldi powder
Kashmiri mirch powder
garam masala powder
little plain curd ( optional )
salt
oil
Method:
Add little salt and curd to the meat and keep aside for some time.
Fry the big size potatoes with little salt in oil and keep aside.
Heat some oil in the pressure cooker and fry the grated onion. Add desired quantity of ginger, garlic paste and saute in low flame. Add the marinated meat pieces in curd and fry well in medium flame.
Add the finely cut tomato and the mixture of haldi, mirch and garam masala powder. Add required quantity of salt for the gravy. Heat the mixture for a few minutes. Add appropriate quantity of water, mix well. Add the big potato pieces.
Close the lid and heat the pressure cooker in high flame. When the pressure reaches maximum, reduce the flame to medium low flame and cook for 20 minutes. Switch off the burner. When the pressure subsides by itself, open the lid. Add water if required for your desired gravy consistency. Warm and serve.
Heat little oil in a pressure cooker. Add little kalojeera and a small piece of dry red chilli. Saute for a little while. Then throw away the red chilli.
Add musoor dal, little turmeric powder, salt and water. Add the washed radish pieces. Close the lid of the pressure cooker and heat in high flame, till you hear the sound of maximum pressure.
Switch off the burner. Open when the pressure subsides by itself. Add water if required to have the dal in your desired consistency.
Grate some onion finely. Heat a little oil in the pressure cooker, add a small piece of dry red chilli and the grated onion. Fry well. Then remove the fried chilli. Add musoor dal, little turmeric powder, appropriate quantity of salt and water.
Mix well.
Close the pressure cooker lid and heat at high flame. When the sound appears when the maximum pressure is reached, put off the burner. Open the lid when the pressure subsides by itself. You can add water if required to make your desired consistency. The dal is ready.
Vegetables like carrot, beans ( thin or broad ), cabbage, cauliflower, broccoli, radish can be used. Use only 2 or 3 types of vegetables in appropriate quantity at a time, otherwise it will not taste good.
pach foran
bay leaf
dry red chilli
pinch of sugar or sugar free
ghee
turmeric powder
salt
oil
Method:
Dry roast the mug dal in a dry vessel until lightly brown and a nice aroma comes out.
Heat a little oil in the pressure cooker, add small piece of dry red chilli, little pach foran, bay leaf . Saute well.
Throw away the piece of red chilli to prevent dal from being hot. Then add a little ginger paste and saute again. Add the washed roasted mug dal, little turmeric, appropriate quantity of salt, pinch of sugar or half of a sugar free pill. Add about 1 cup water.
Close the lid after checking the rubber gasket , which should be nicely sitting. Heat the pressure cooker in high flame. When the pressure reaches maximum which can be understood by the sound, decrease the flame and keep it at low flame for about 5 minutes. Switch off the burner. When the pressure subsides by itself (about 5 mins ), open the lid and add a little ghee, mix well. You can add water according to the consistency of dal you prefer. Warm and serve.
Cut your choice of vegetables in small pieces. Wash and lightly fry them with salt in little oil. Add little water, bring the mixture to a boil, cover and cook in low flame for about 5 mins.
Take out the vegetables and add them to the dal, only when it is ready after pressure cooking.
