It is one of the healthiest and tastiest dish. It goes well with Rasam rice or with chapathi.
- Palak ( Spinach) - 1 Bunch
- Moong dal - 1 cup
- Jeera - 1 tspn
- Hing - 1 tspn
- Green chillies - 3 to 4
- Pepper powder - 1 tspn
- Onion chopped - 1/2 cup
- Ghee - 1 tbspn
- Salt - to taste
- Boil dal along with onion, green chillies and jeera.
- Allow the dal to cook properly for around 20 minutes.
- Now add spinach to the well cooked dal and allow it to cook for another 10 minutes.
- Now add pepper powder and hing to it and mash dal and spinach together to a fine paste( Can use Mixie)
- Finally add ghee and serve.
It is one of my favorite recipe of all time. Its a common recipe but the method varies from place to place and from person to person. Lets have a look at my method.
- Basmathi Rice - 1 kg
- Beans - 1 cup
- Carrot - 1 cup
- Potato - 1 cup
- Cinnamon - 2 to 3 pieces
- Cloves - 6-8 number
- Cardamoms - 4 number
- Ginger garlic paste - 2 tspn
- Cooking oil
- Mint leaves - 1 bunch
- Cilantro - 1 bunch
- Onion - 1
- Tomato - 2
- Salt - to taste
- Small Green chillies - 8-10
- Pour 4 table spoons of cooking oil into a pressure cooker and heat.
- Add chillies, cardamom, cloves and cinnamon first.
- Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden brown.
- Now add all the vegetables (carrot, potato and beans) and keep frying for about 2 to 3 minutes.
- Add 2 spoons of ginger and garlic paste, Cilantro, mint leaves and add the prewashed rice.(Soak the rice for 20 min).
- Mix all the ingredients for about 1 minute.
- Add 4 1/2 glasses (250 ml each) of water to this mixture and add salt to your taste.
- Let this simmer on the stove for about 20 minutes.
- Check preparation every five minutes or so that the water does not dry up.
- Once the water is completely absorbed and the rice is well cooked, the Biriyani is ready.
