Cauliflower Briyani (Cauliflower Biryani)

Ingredients

• Cauliflower - 1
• Green Peas - 1 cup
• Briyani Rice - 2 cups
• Cloves - few (6 to 8)
• Cardamom - 2
• Cinnamon stick - 1 crushed
• Fennel seeds - 1/4 tsp
• Star anise - 2 to 3
• Bay leaf  - 2
• Mint leaves - a handful
• Corinader leaves - a handful
• Onion - 1 cut lengthwise
• Tomato - 1
• Ginger Garlic paste - 1 tsp
• Green chillies - 2
• Chilli powder - 1 tsp
• Corinader powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Everest Briyani Masala powder - 1/2 tsp
• Salt - as needed
• Lemon/vinegar - 1 tsp
• Oil - 2 tsp
• Ghee - 2 tsp
• Water - 3 cups

Method

• Soak the Briyani rice for 15-20 min.
• Cook the rice (half cooked) with 2 cups water separately and keep aside.
• Cut the flower to 2 to 3 inch size florets.
• Make a paste with coriander and mint by grinding it in mixie.
• In cooker, add oil, and when it is hot, add the cloves, cardamom, cinnamon stick, fennel seeds, star anise, bay leaf and fry for a min.
• Now add in the onion, tomato, green chillies and ginger garlic paste and saute well till the raw smell of ginger garlic paste goes off.
• Add the coriander-mint paste.
• Now add the cauliflower florets and green peas and add in the powders and salt and 2 cup water.
• Allow to cook till the cauliflwer are half cooked and the gravy becomes little thick.
• Now add the half coooked rice and mix well with cauliflower gravy.
• Add the lemon juice at this stage.
• Close the cooker lid and cook in low heat for 10 min.
• Switch off and add ghee, mix well and serve hot.

This goes to the following event
Herbs and Flowers in my Platter by PJ

Carrot Peas Pulao

Ingredients

• Basmathi Rice - 2 cup
• Water - 3 cups
• Carrot - 1 cup
• Peas - 1 cup (I used frozen peas)
• Onion - 2 
• Green chillies - 5
• Cinnamon stick - 2 (crushed)
• Cardomom - 4
• Star anise - 3
• Cloves - 5
• Fennel seeds - 1 tsp
• Cumin seeds - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Oil - 2 tsp
• Ghee - 3 tsp
• Coriander leaves - 1/4 cup
• Mint leaves - 1/2 cup
• Salt - as needed

Method

• Wash and soak rice for 15 to 20 minutes.
• Meanwhile, cut the vegetables and keep everything ready.
• In a Pressure cooker, add the oil, and when it is hot, add all the spices one by one and fry till they give nice aroma.
• Now add the onions, green chillies and ginger garlic paste.
• When Onions becomes transparent, add the coriander leaves, mint leaves and then the carrot and peas and cook for 3 mts.
• Now add the rice, 2 tsp ghee and fry for another 1 minute.
• Add the water and salt.
• Check for the seasoning and allow it to boil.
• Close the lid and wait for 6 whistles (My cooker goes for 6 whistles, check with your pressure cooker and keep the no. of. whistles - some times it may vary) and switch off the stove.
• Open the lid and add the remaining ghee and mix it slowly.
• Serve hot with any raitha. [ I served it with ccc raitha ].

This goes for the following wonderful events

• My event - Celebrating Independence Day - 2010
• Sanyuktha's Visual Treat Event
• Priya's CWS - Fennel Seeds

Peas Pulav ( Peas Pulao / Matar Pulao ) - Step by step | Pulao Recipes | Easy Lunch Box Recipes

Peas Pulao / Matar pulao / Pattani Sadham is always a easy to do one pot meal. It is so easy to do, that, you can complete the whole process in 20 min, excluding the soaking time of rice. This is a great dish for any party or picnic. Peas Pulao is one such recipe, in which you can never go wrong in the process of preparing. Lets see how to make the easy peas pulao.

How to make Peas Pulao Recipe

Ingredients

• Basmathi rice - 2 cups
• Green Peas - 1 cup
• Onion - 1 (chopped nicely)
• Ginger Garlic Paste - 1 tsp
• Cumin seeds - 1/2 tsp
• Cloves - 4
• Cinnamon stick - 1 
• Cardomom - 3
• Bay leaf - 1
• Mint leaves - 1/4 cup (optional) 
• Coriander leaves - 1/4 cup (optional)
• Water - 3 cups
• Oil - 2 tsp
• Ghee - 1 tsp
• Cashews - few (optional)
• Coriander leaves for garnishing

Method
1. Soak rice for 20 mts. While the rice is soaking, you can start following the below steps.

2. Wash and keep the peas ready.

3. In a Pressure cooker, add ghee and all the spices mentioned above. 

4. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too.

5. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

6. Add in the peas and fry for a min. 

7. Now add the rice.

8. Add the ghee now and fry the rice for 2 to 3 min. 

9. Add the water and bring to boil.

10. Close the lid and simmer for 10 mts.

11. After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice.

12. Garnish with coriander leaves and serve hot .

Notes:

1. You can add mint + coriander leaves. I did not include, as it is not available that time. 

2. If you like, you can add the ghee fried cashews and mix with the pulao. It gives rich taste. 

Below is my old picture... 

You can check other Pulao Recipes below

Baby corn pulao

Capsicum Pulao

Jeera Pulao

Tomato Pulao