Paneer and Guchhi Biriani

INGREDIENTS:

• ½ kg rice
• 2 bay leaves
• Coarsely grind 4 cloves
• 3 table spoons white cumin seeds
• 2 pieces cinnamon
• 4 green cardamoms
• 30 grams pannier, cubed
• 180 grams ghee
• 6 cups water
• 1 big onion
• 1 table spoon red chilly powder
•  240 grams guchhi
• 4 silver leaves
• 2 table spoons kewra flavour
• 1 carrot
• 2 table spoons salt

 

  Method:

Soak the guchhi in water overnight.  Wash and soak the rice for one hour.  Fry small pieces of pannier in ghee till light brown.  Fry the chopped onion and bay leaves.  Add water and salt and boil.  Now add the rice, chopped carrot, and ground spices.  Cook till water is absorbed and each grain is separate.  Mix kewra flavour.  Serve in an oval plate covered with silver leaves and fried cashew nuts. Serve hot.

Note:  Tinned black mushrooms can be used instead of guchhi.   
                                                                                                              Serves 6.

Vegetable Biriani

INGREDIENTS:

• ½ kg rice
• 1 onion, sliced
• 1 carrot, sliced
• 6 cloves powered
• 3 small pieces cinnamon
• 240 grams peas
• 200 grams potatoes
• Coriander leaves
• 2 table spoons flour
• 2 table spoons salt
• 6 cups water
• 2 bay leaves
• 1½ table spoons chilly sauce 
• 2 green cardamoms
• 2 table spoons white cumin seeds
• 180 grams pannier, cubed
• 2 green chilies
• ½ table spoon ginger paste
• 4 table spoons ghee
• Salt to taste  

 

 
 Method:

Pick, wash and soak rice for 10 minutes.  Deep fry pannier in ghee and keep aside.  Fry the onion and bay leaf in ghee till brown.  Add chilly sauce, salt, cloves, cardamoms, cinnamon and cumin seed powder and water and boil.  Add the rice, carrot slices, peas and fried pannier pieces and cook until the rice has absorbed all the water and each grain is separate.  Put fried balls of potatoes and cover the vessel.
                                                                                                   Serves 6.

Peas and Paneer Pulao

INGREDIENTS:

• ½ kg rice
• ½ kg shelled peas
• 2 onions, sliced
• ½ table spoons red chilly powder
• 4 green cardamoms
• 3 cloves
• Salt to taste
• 6 cups water
• 120 grams pannier
• 2 bay leaves
• 150 grams ghee
• 2 small pieces of cinnamon
• 2 table spoons of cinnamon
• 2 table spoons white cumin powder
• 60 grams cashew nuts

 

 
 Method:

Soak the rice for 15 minutes.  Fry onion slices with bay leaves, cloves and cardamoms until brown.  Add water, rice, red chilly powder, salt, cumin powder and pannier.  Cook until tender and water is absorbed.  Garnish with fried cashew nuts.  Serve it   
                                                                                                              Serves 6.