Vegetable biriyani

Biriyani in hotel whether non veg or vegetarian have some great taste and flavour. All my friends have told my vegetable biriyani is great in taste. It is similar to hotel preparation also. Please try it and comment me.

Basmati rice- 1 1/2 cup

ghee-5p

Onion-3

Green chilli-5 to 6

cup vegetables-carrot,beans, mutter

puthina - 1 hand full

Coconut milk-1cup\

Bay leaf-1

clove-3

elachi-2

cinamon -small

jeera-1sp

sombu-1sp

salt

• First check the rice if there is any stone or dust in it remove it. put oil in the kadai and fry the rice nicely in the little ghee. till the rice change it color or till u see the rice is becoing crispy.keep aside
• put the vessel and pour ghee in it.put jeera , sombu, bayleaf, clove,cinnamon,elachi and onion cutted longly. Add one pinch salt to make the fry process faster,
• After onion become brown add green chilli and ginger garlic paste,mint leaf and fry till the raw smell goes.
• Add vegetables and saute it nicely and add the salt.Add the coconut milk and saute it nicely.
• Add the rice and put the 2cups water.
• Since it is biriyani, if the rice is over boiled and sticky the biriyani taste will not be good. 
• After 5 mins if you see it.. If u see the rice is boiled u can remove from the flame and biriyani is ready.
• If you see the rice is not boiled. It is in correct way.Dum the biriyani now. Take the vessel from  the stove .Cut lemon into half and peel half lemon juice on the biriyani.keep the nonstick dosa pan on the stove in the other side keep water to boil, After the pan got preheated and water got heated. Keep the biriyani vessel on the dosa pan and close it with the plate tightly so that the steams should not come out, keep the boiled water vessel on the plate, keep the flame in the low level, After 2 mins if you open the biriyani, it will be boiled at the correct form.
• Serve it hot with raita. or kuruma
• After two 

Tomato rice

Tomoto rice is my all time favourite recipe. Hope you too will enjoy it.
Ingredients:
Basmati rice-1 1/2 cup
onion-2(cut it as long )
tomato-3Cut it as small)
green chilli-2
ginger,garlic paste-1sp
mint leaf-little
chilli powder-1sp
oil-3to4 sp
bayleaf,cinamon stick,cloves and elachi  all 1pc
jeera and sombu-1sp

• First grind the tomato, green chilli,ginger garlic paste and keep aside
• Wash the rice nicely with water and remove the water.
• First keep the vessel which will be sufficient for preparing the measured rice. Put oil in it and add jeera, sombu,bayleaf,clove,cinamon stick,elachi.After it got fried put onion and little pinch of salt,so that onion will get fried soon.
• After the onion become brown colour , put the tomato paste which is grinded earlier.
• Fry it till the raw smell goes from the tomato. Now add mint leaf with it and add salt to your taste.
• It will be in  thick gravy consistency.
• Put the washed rice in the masala and nicely saute it so that the gravy spreads all over the rice.
• Meantime keep 4 cups of water to boil,after rice mixed with the masala pour the boiled water 
• When you see the water starts boiling nicely with bubbles, keep the flame in low heat and close it.
• After 5mins open and see it. If the water remain again leave it for 2 more mins.
• If water is not there and the rice is also well cooked, Your tomato rice is ready

Serve it with any gravy. Best combination serve it with chicken gravy. Hope you too will try and taste it and comment me.

Lemon rice

Rice -1 1/2 cup
Lemon-2or 3
Turmeric powder-1/2 sp
Salt as req
oil - 4sp
channa dal-1sp
red chilli(dry)-5 to 8
Hing-one pinch
curry leaf- little

• First boil the rice. preferable not in the pressure cooker. prepare it directly keeping in the vessel and remove the starch from it. It should not be over boiled or low boiled. Put the boiled rice after removing the starch in a big plate or place in two vessels. Leave it under the fan. so that it gets cool.
• Next prepare for seasoning. Keep the kadai. put oil after that put channa dal, chilli, hing ,curry leaf.fry in the medium heat. If the channa dal becomes black the taste will get waste. so careful while frying it.
• Next in small bowl. prepare lemon juice and put turmeric powder and salt.
• In the rice plate. put the oil with channa dal first and lemon juice.
• Slowly mix the rice, oil, lemon juice. Mix it smoothly.

Lemon rice is ready to eat. Serve with coconut chutney for breakfast. Preparing for lunch serve it with chicken gravy.