Veg Biriyani with Mohanlal's taste buds meat masala

I had a packet of Mohanlal's Taste Buds Meat Masala which i had to finish soon,and with no meat in the fridge,i had no other option but to try it with some veggies to make a vegetable biriyani,but the result was really good.

Ingredients:

  1. Rice-1 1/2 cup
  2. Potato- 1 medium/ 2small cut lengthwise
  3. Carrot - 2 cut lengthwise
  4. Onion- 3 medium( sliced)
  5. Onion-2 medium(very finely sliced)
  6.  Garam Masala- 1-2 tsp
  7. Mohanlal's Taste Buds meat masala - 2 levelled tablespoon
  8. Green cardamom-3
      Cloves-3
      Cinnamon- 1 inch stick
  9. Tomato - 1 large,sliced
 10. Curd- 1 tablespoon
 11. Ginger Garlic paste- 1 tablespoon
  12. Coriander and Mint leaves-1 handful each
13. Cashewnuts - 15
14. Raisins- 3 tablespoon  
 15. Bread -3 slices(Optional)



In a pan, heat the required amount of ghee(1 or 2 TBSP) and fry the finely sliced onions till crisp and brown. Add a pinch of sugar to speed up the process. Once done, remove from ghee and set aside. In the same oil,(add more ghee/oil if too less), saute the onions till light brown, add salt, green chillies, ginger garlic paste and saute till the raw smell goes. Add tomatoes and stir for 2-3 minutes.Add the meat masala and the veggies. Add little water to cook the veggies. Cover and cook till the potato and carrot are cooked. Add curd and remove from fire and set aside.
 Cook rice till 80% done, along with little salt, cloves cardamom and cinnamon.
 In little ghee fry cashews and raisins. Cut bread into small squares and deep fry them in oil(Optional)
 
In a thick bottom vessel smear ghee along the sides and bottom. Layer the vegetable mix,rice and some fresh coriander,mint leaves,little fried onions,cashews,raisins and some fried bread. Repeat the process till all the rice and mix is finished. It is okay if u have some leftover rice,u can use it tomorrow ;)
Cover the vessel so that no vapor escapes.
Keep the vessel in low flame and cook for 10-15min. Mix and serve.

Chana Masala

You''ll need :

Chick Peas - 1cup(soaked overnight)

Onion-2 medium(sliced)

Garlic-3-4 chopped

Ginger-1tbsp chopped

Green chillies- 2-3 slit(optional)

Chilly powder-2 teaspoon

Coriander powder-2-2.5 teaspoon

Turmeric- a pinch

Kasoori Methi-1 tablespoon

Garam Masala-1 tsp

Tomato-1 medium chopped

Coconut Milk- 1/2 cup thick(optional)
Cilantro-A handful for garnish
Salt- to taste

Get set go..

Cook Chick peas and keep aside. If soaked for atleast 5 hours, chick peas will be done in 15-20 min ina pressure cooker.
Heat oil and splutter mustard seeds. Saute onion till it becomes light brown. Add ginger,garlic and green chillies. Add the chill powder,turmeric and coriander powders and saute till oil separates.Add the required amount of salt. Add the chopped tomato,kasoori methi and the cooked peas along with little water(used to cook the peas).Cook for sometime. Add garam masala and coconut milk.Remove from fire and add chopped cilantro.