Recipes

LAYERED VEGETABLE AACHI BIRYANI MIX (Prep Time: 40 mins | Cook time: 30 mins | Serves: 4)
receipesbanner1
banner1

Ingredients
  • Basmati rice 1 & 1/2 cup
  • Onion 2
  • Beans 8-10
  • Carrot 1
  • Potato 1
  • Cauliflower 12 small pieces
  • Green peas(frozen/fresh) 1/4 cup
  • Curd 1/4 cup
  • Green chillies 2
  • Chopped coriander & mint leaves 2 tblsp each
  • Ginger garlic paste 2 tsp
  • Aachi Biryani Masala 3/4 tsp
  • Chilli powder 3/4 tsp
  • Black pepper powder 3/4 tsp
  • Milk
  • 1 tblsp Yellow/orange food colour
  • 1 small pinch Saffron
  • 1 pinch Salt
  • 2 tsp(adjust as per taste)

To Temper

  • Oil 4 tblsp
  • Ghee 1 tsp
  • Cinnamon 1 inch piece
  • Elachi 2
  • Cloves 2
  • Bay leaf 1
  • star anise 1

Preparing Method

Soak saffron in warm milk and mix the food colour. Soak basmati rice for at least 1/2 hour or as much time as you can. Cook with 1 cup water, 1 tsp salt, 1 elachi and 1 clove. Once done, tear some mint leaves, add to the rice. Add a tsp of ghee and fluff the rice. Heat ghee and fry cashews, keep a side. Heat 2 tblsp oil and fry lengthwise sliced onion in a kadai (You can use chips slicer for slicing onions very thin…) Fry in medium-low flame. You can also deep fry onions if you want to get golden coloured caramelized onion.

Fry until golden brown and keep aside. In same kadai, heat remaining oil and season with cinnamon, elachi, cloves, star anise and bay leaf.

Add ginger garlic paste, vegetables, broken green chillies, Aachi biryani masala, chilli powder, black pepper powder,turmeric and salt.

Mix well in medium flame and add curd.

Mix well and fry for 5-6 minutes or until the masalas coats the vegetables. You can sprinkle water if it gets too dry.

Take a oven safe bowl, spread a layer of rice, sprinkle the saffron milk 1 tsp and spread a layer with vegetables over it. Sprinkle some fried onions, chopped mint and coriander leaves.

YOU CAN DO THE SAME IN PRESSURE COOKER TOO.

Repeat this until you finish rice and vegetables. Finish with rice layer. Top with onion and coriander leaves, mint leaves. Close with a lid. Preheat to 210 degree C. (if in pressure cooker, close the lid, with the weight valve and keep in lowest possible flame for 15 mins- if your stove cannot be put in low flame, then you can put the cooker over a dosa pan or keep inside a wide pot with boiling water)

Bake at a reduced temperature of 140 degrees C for 15- 20 minutes. Mix well and serve hot!

Notes

  • You can add paneer along with vegetables, add all vegetables and lastly add paneer. If your cauliflower is not organic then add it towards the end while frying
  • Fried onion, Mint and coriander adds a nice flavour
  • You can deep fry the onions
  • You can make the end part in stove top too. Just layer and keep in lowest possible flame for 10- 14 minutes. You can do in pressure cooker
  • The Aachi biryani masala which contains the main impact in the biryani

CAULIFLOWER PEPPER FRY (Prep time: 10 mins | Cook time: 15 mins | Serves: 4)
cauliflower
cauliflower1

Ingredients
  • Cauliflower – 1 medium size
  • Onion – 1
  • Garlic – 5 pods
  • Green chilies – 2
  • Aachi black pepper corns – 1 tsp
  • Aachi Turmeric powder – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Fennel seeds – 3/4 tsp
  • Urad dal – 1/2 tsp
  • Whole dry red chilies – 2
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 tbsp

Preparing Method

Chop the onions and green chilies finely and keep aside.

Powder the black pepper corn to a coarse powder in a mixie jar. Crush the garlic pods and keep aside.

Heat a pan with oil. Add mustard seeds and when it pops, add fennel seeds and when they sizzle, add urad dal, broken whole dry red chilies and sauté till the dal becomes golden in color.

Add crushed garlic and cook till it changes color. Now add chopped onion, green chilies, turmeric powder, curry leaves and cook till the onions turns translucent.

Now add cauliflower florets, salt, black pepper powder and toss well. Cover the pan with a lid, leaving a small gap and let it cook over low flame for 3 to 5 mins.

Remove from flame, toss once again and serve hot with rice.

Notes

  • Do not overcook the cauliflower, they should maintain their shape and be crunchy
  • Make sure that the pieces are pieces bite sized and small as larger chunks will take longer time to cook and will become soft and soggy while cooking
  • Do not add any water while cooking and let the cauliflower cook in its own steam. Adding water will make the florets soft and soggy.

PUNJABI JEERA ALOO
pangabi-aloo

Ingredients
  • Potato/aloo 6 medium sized
  • Green chili 2 no.s (finely chopped)
  • Cilantro 2 tbsp(finely chopped)
  • Aachi Red chili powder 1/2 tsp
  • Aachi Coriander powder 1 & 1/2 tbsp
  • Aachi Cumin powder 1 & 1/2 tbsp
  • Aachi turmeric powder a generous pinch
  • Aachi Garam masala powder 1/4 tsp
  • Amchur powder 1/4 tsp
  • Salt to taste
  • Aachi Oil 1 tbsp
  • Aachi Cumin seeds 1/2 tsp

Preparing Method

Parboil the potatoes and peel the skin, cut in to bite size pieces and keep ready.

Heat oil in pan, add cumin seeds and green chilies, wait till it splutter and add red chili, cumin, coriander powder and let it sizzle and fry lightly.(take care not to burn them)

After that add par boiled n cut potato pieces n turmeric powder and enough salt, stir fry the potatoes with the masala until it coats well.

Cook covered for 2-3 minutes n keep stirring for every one minute.

Then add garam masala powder and amchur powder and mix well and roast the potatoes well.

Lastly add some cilantro and give a nice stir.

Aloo Jeera is ready. Enjoy Hot with rotis/Parathas.

Notes

  • If u don’t have amchur powder, lastly add 1/2 tsp of fresh lemon juice