Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Rice Etc.

Vegetable Biryani

Vegetable Biryani

Serves: 2-3 persons

Ingredients:

To cook the Rice:

  • 1 cup rice
  • 6-7 cups water
  • ½ teaspoon cumin seeds
  • 2 green cardamom
  • 1 bay leaf
  • 2 black pepper
  • Salt to taste

Vegetables:

  • ½ cup sliced bell pepper
  • ½ cup sliced carrots
  • ½ cup thinly sliced onion + ¼ cup sliced onion for garnishing.
  • 1 medium tomato chopped finely
  • ⅓ cup green peas (frozen)
  • ⅓ cup corn kernels
  • 2 tablespoon chopped cilantro
  • 2 tablespoon chopped mint

Spices and Seasoning:

  • 2 cardamom
  • ¼ inch cinnamon
  • 1 bay leaf
  • 2 cloves
  • 1 tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 4 tablespoon oil+ 2 tablespoon ghee
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon biryani masala or garam masala
  • ⅓ cup yogurt
  • Salt to taste

Method:

To cook the rice:

For detailed pictures refer to Brown Rice Biryani

  1. Wash and rinse the rice multiple times, and soak in a cup of water for 20-30 minutes.
  2. Get a big vessel and add 6 cups of water. Add cumin seeds, cardamom, bay leaf, black pepper, and salt into the water. Bring the water to boil.
  3. Add soaked rice with the water to the boiling water in a pan. Stir it and let the rice cook. Do not put the lid on. Check the rice in between. The rice should not be overcooked.
  4. As soon as the rice is cooked, get a colander and pour the rice in. Let the water drain completely. Fluff with a fork and keep it aside to cool down.

For the vegetable gravy:

  1. Heat one tablespoon of oil in a pan and add ¼ cup sliced onion. Fry the onion for 5 minutes. Take out the fried onion slices and keep it aside for the later use.
  2. Add remaining oil in a same pan. Add remaining sliced onion. Add ginger and garlic paste. Stir it until the raw smell goes away.
  3. Add all the remaining vegetables. Mix it and let them cook. Add chopped tomatoes and stir. Let the tomatoes and vegetables cook properly.
  4. Get ⅓ cup of yogurt in a bowl and stir it to remove lumps. Add this beaten yogurt to the vegetables. Stir once again.
  5. Add turmeric powder, red chilli powder, garam masala, salt, 1 tablespoon chopped cilantro, and a tablespoon chopped mint to the vegetables. Give a quick stir.
  6. Once the vegetables are cooked, Simmer for a minute and then turn off the heat.

To layer the biryani:

  1. Get a pan and coat it with ghee. Add little rice at the botton. Add half of the vegetable gravy all over the rice layer.
  2. Add half of the fried sliced onion over the vegetable layer.
  3. Add rice layer again, following the vegetable layer. The top layer should be rice layer. Add chopped cilantro, mint, and fried onion on top.
  4. Turn on the flame on low-medium heat. Put the tava on it. Place the biryani pan on it. Put the lid on and let it cook for 30 minutes.
  5. Serve hot with tomato soup
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Sweet Potato-Black Bean Burrito Bowl

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Sweet Potato-Black Bean Burrito Bowl

Serves: 2

For the quinoa:

  • 1 cup quinoa
  • 2 cups water
  • Salt to taste
  • 1 teaspoon chopped cilantro (Optional)

For the guacamole:

  • 2 ripe avocados, seeded and peeled
  • 1 tablespoon leamon juice
  • 1 garlic clove minced or ¼ teaspoon garlic powder
  • 1 small onion chopped finely
  • 1 jalapeño chopped finely
  • salt and pepper to taste

For the Vegetables:

  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • ½ cup sliced bell pepper
  • Salt to taste

For the sweet potato:

  • 1 small sweet potato
  • 1 teaspoon olive oil
  • Salt and pepper to taste

For the Bowl:

  • 1 can black beans,drained and rinsed
  • 1 cup cooked sweet corn
  • 1 cup chopped tomatoes
  • ½ cup lettuce chopped
  • Quinoa
  • Cooked vegetables
  • Guacamole

Method:

  1. Cook quinoa by adding 1 cup quinoa and 2 cups water in a pan. Add salt to taste. Keep it aside.
  2. Prepare guacamole by adding all the ingredients written under 'For the guacamole' and keep it aside.
  3. Add 2 teaspoon in a pan. Add sliced onion and bell pepper. fry them till they are cooked. Turn off the heat and add salt and pepper to taste.
  4. Wash and peel the sweet potato and cut into small chunks. Heat oil in a pan. Add sweet potato chunks, salt and pepper. Mix well and cook till they are soft enough to be pierced by a fork.

How to assemble:

  1. Add quinoa to the bowl and then add black beans.
  2. Add all the cooked vegetables and sweet potatoes.
  3. Add chopped tomatoes, corn and lettuce.
  4. Top with guacamole.
  5. Mix well everything and enjoy!