Vegetarian Burmese Khow Suey Recipe | Veg Khowsuey

Vegetarian Burmese Khowsuey Recipe with step by step photos.Sometimes we fall in love with few dishes at the very first bite and this Burmese Khow suey was one such dish for me which bowled me for the very first time I had tried in a restaurant back in Mumbai long time ago.When ever I visit that restaurant it had become a norm to order this dish for me with out any fail.Mildly spiced gravy poured over a bed of noodles and is topped with various condiments which adds a nice texture in each and every bite.The crunchy bits of fried garlic, onion and crushed roasted peanuts need a special mention as I just love them in my toppings and I always add them generously to jazz up my khowsuey bowl.

I wanted to recreate this restaurant magic at home so that I can pep up my weekend meals a bit and got referred to this recipe  while I was searching for the recipe and I modified the recipe a bit to suit my convenience and I must admit that it turned out really delicious. This has become quite regular at home as the idea of making your own khow suey bowls from an elaborate spread of condiments and toppings is much appreciated by everyone at home and also it is fun to create your own khowsuey bowls according to your taste buds.

Before I jump into the recipe I am warning you - do not get worried seeing the number of ingredients and the long procedure I had mentioned, it is actually quite simple to make. It is easier to make than the regular Chinese Veg Hakka Noodles with manchurian or your usual roti-sabzi-dal fare. Just that you need to chop a lot of vegetables and deep fry a few things for toppings which you can do prior hand. This is one such dish which can wow your guests for sure if you serve at your parties.So, what else you are waiting for? try this recipe at home to impress your family or friends and enjoy the whole hearty meal at home.

Check out other noodle based recipes in my blog - Chinese Veg Hakka Noodles and Schezwan Vegetable Noodles.

Here is how to make Vegetarian Burmese khowsuey recipe with step by step photos:

Vegetarian Burmese Khow Suey Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 20 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Burmese-International | Category: Main Course

Ingredients:

1 packet (200 gms) Noodles

1 cup Coconut Milk,I used ready made

1 cup Vegetable stock or 1 Veg stock cube

2 tbsp Chickpea flour/Besan

1 tsp Pepper powder

Salt, to taste

1 tbsp Oil

for paste:

1 large Onion,chopped

5-6 Garlic cloves

1" Ginger,chopped

1 tsp Coriander seeds

2" Lemon Grass stalk,chopped( I used 1.5 tbsp Green Thai Curry paste)

1/2 tsp Turmeric powder

Vegetables:

5-6 Babycorns,cut into batons

1 large Carrot,peeled and cut into batons

7-8 french Beans,cut into 1/2" long pieces

1/2 cup finely chopped Cabbage

1/4 cup finely chopped Green Capsicum

1/4 cup finely chopped Red Bellpepper

1/4 cup finely chopped Onion

other options- Cauliflower,broccoli,peas,corn

for toppings:

1/2 cup deep fried noodles(I did not add)

1/4 cup browned Onions

2-3 tbsp deep fried finely chopped Garlic

1/3 cup roasted salted peanuts,slightly crushed

2-3 tbsp chopped Spring Onions

2-3 tbsp chopped Coriander

4-6 Lemon wedges

2-3 Green chilies,finely chopped and soaked in 2 tbsp vinegar for a day

1 tsp Red chili flakes

Tofu(pan roasted) or Boiled Egg wedges,optional

Method:

pre preparations:

• Boil Noodles as per the instructions on the pack and keep it ready.
• Dry roast chickpea flour until it becomes aromatic and keep it ready.

• Blanch the vegetables - babycorn,carrot,beans in hot water individually until they are slightly soft but still maintain their crunch.If you are using other vegetables like cauliflower, broccoli,corn or peas blanch them accordingly too.

for Gravy:

• Grind the ingredients mentioned under the section- for paste - onion, ginger,coriander seeds, garlic , turmeric powder and lemon grass stalk( I used green thai curry paste as I did not have lemon grass in hand) to a fine paste.

• In a big pot/kadai heat oil and then add ground paste and fry until the mixture leaves the oil at the edges.Add roasted chickpea flour and fry nicely until it is mixed.

• Now reduce the flame and add the stock slowly and keep mixing it with the whisk nicely to avoid the lump formation.

• If you want to add vegetables to the gravy,  you can add them at this stage and let them cook in the gravy,but I like to keep it separate to maintain their crunch.

• Add salt and pepper powder to it and let the mixture come to a boil and then add coconut milk and mix it nicely and let it come to boil.Add more water if needed to get the consistency of a gravy which is neither thin nor very thick.Cover and keep it aside.

for toppings:

• Deep fry finely chopped garlic and onion separately until they turn brown and crisp.

• Finely chop green chilies and soak in vinegar, it is better to let it soak for long as it makes the green chili bits spicy and tangy.

to assemble:

• Keep the gravy hot.
• Keep all the toppings,noodles and gravy ready.

• for each portion of khowsuey - Place a portion of boiled noodles in a serving deep bowl and add few blanched vegetables(babycorn,carrot and beans) and also add finely chopped raw vegetables (cabbage,green and red capsicum,onion) and pour 2-3 ladles of hot gravy all over the noodles and vegetables.Now garnish with a generous amounts of deep fried garlic-onion bites, crushed roasted peanuts, spring onions, chili flakes, green chilies(soaked in vinegar), coriander, deep fried noodles(if using) and squeeze lemon all over it.You can add pan fried tofu cubes or boiled egg wedges on top while serving if you want.
• Repeat for all the portions.Add the noodles,gravy,vegetables,toppings quantities as per your wish.

Serve it hot.Enjoy!!

Notes:

1. You can add vegetables while preparing the gravy but I prefer to keep it separate and serve them so that it maintains its crunch and we can add them as per our wish.
2. Be generous with toppings- fried garlic, fried onions, crushed peanuts. They add nice taste to khowsuey.
3. You can even add glass noodles or rice noodles or a combination of noodles,but I use regular noodles.
4. It is fun to serve everything at the dinner table so that one can create their own khowsuey bowls as per their taste.Hence keep everything ready and heat the gravy just before serving.
5. I did not have lemon grass in hand and hence I added Thai green curry paste which had good amount of lemon grass in it and it was quite good.

Technorati Tags: burmese khowsuey recipe, veg khowsuey recipe, vegetarian burmese khowsuey, burmese cuisine, khowsuey recipe, khowsuey recipe Indian blogs, International recipes Indian blogs, one pot meals, party recipes

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Palak Khichdi Recipe | Vegetable Palak Khichdi

Khichdi is a great comfort food for many of us,I would prefer to make it especially on those days I am lazy to prepare anything. It requires minimal effort with basic ingredients available in the pantry.You can pair it with pickle,papad and curd and it does not need any side dish,but it tastes nice with kadi too.There are various versions of Khichdi - it can be prepared with toor dal or moong dal.with or with out vegetables.

Today's recipe is a variation to the usual khichdi - Palak Khichdi, the addition of palak and vegetables makes it extra nutritious and makes it a wholesome meal.One can add chopped palak or grind the palak to a puree and add to the khichdi, either ways it tastes delicious. But grinding the palak gives a nice color to the khichdi.You can avoid vegetables and make simple plain palak khichdi too, even it tastes delicious.I have made this khichdi umpteen number of times after my son is born and of course with no spices and now as I have introduced spicy food to him, I prepare it in a same way but reduced the spice level in the recipe.

Check out other Dal based One Pot meals recipes in my blog:

• Bisi Bele Bath -Truly Karnataka Style
• Ven Pongal | Ghee Pongal
• Pulagam Pacchadi Recipe
• Pappu Biyyam/Chana dal Rice
• Sambar Sadam

Palak Khichdi Recipe:

Serves:3-4  | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Indian | Category: Mains - One Pot Meal

Ingredients:

1 cup Rice(Ponni or Sona masuri)

1/2 cup split Green Moong dal(Pottu Pesarapappu)

1 cup small diced Vegetables(Carrot,Beans,Potatoes,Peas)

1 Onion, roughly chopped

2 Garlic pods, finely chopped

1 tsp Coriander powder

3/4 tsp Cumin powder

Salt to taste

3 tbsp Ghee(or 2 tbsp ghee and 1 tbsp Oil)

to grind:

1 medium bunch Spinach(Palak),chopped

2 Green chilies

3/4" Ginger, chopped

to temper:

7-8 Curry leaves

1/4 tsp Asafoetida

1 tsp Cumin seeds

1/2" Cinnamon Stick

2-3 Cloves

Method:

• Chop all the vegetables, onions,garlic,ginger and keep them ready.Soak split moong dal and Rice separately for half an hour.

• Grind chopped spinach, green chilies and ginger to a fine paste.
• Heat ghee in the cooker and add the ingredients mentioned under tempering - cloves, cinnamon,cumin seeds, curry leaves and asafoetida in the order and fry until the cumin seeds sizzle.

• Add chopped garlic and onion and fry nicely until they turn translucent.Add all the chopped vegetables and green peas and fry them for 3-4 mins.
• Now add the ground spinach puree and fry nicely for another 3-4 mins.Add soaked and washed moong dal and fry for another couple of minutes.

• Add coriander, cumin powder and salt and fry for another couple of minutes and then add soaked and washed rice and give a gentle stir.

• Add 4.5-5.5 cups of water based on the consistency you need. If you want it soft and slightly liquidy use 5.5 cups of water.
• Let water come to a boil and then close the pressure cooker and cook it for 4 whistles.

• Once the pressure comes down check the consistency of khichdi. If you still want it watery you can boil some water in another vessel and add it to khichdi and boil it again for a couple of minutes.

Serve it hot with kadi/Curd,Papad and pickle.You can add some ghee on top before serving.

Notes:

1. The addition of vegetables is optional but I find it as a complete meal by itself and hence add vegetables to the khichdi.
2. You can add Toor dal instead of split green moong dal in the recipe.
3. You can also add 1/4 tsp Garam masala while adding coriander powder and all.It gives a nice taste too.As I add it in the tempering I avoid to add it again.
4. I added a final tempering of finely chopped garlic and cumin seeds fried in ghee until crisp and also added a fat pinch of red chili powder and added the tempering to the khichdi before serving.Those cripsy bites of garlic in between tastes yumm.

Technorati Tags: palak khichdi recipe, how to make palak khichdi, easy one pot meal recipes, khichdi recipes, palak recipes

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Multigrain Upma | Multigrain Sprouts Upma Recipe | Multigrain Recipes

I use various millet grains extensively in the form of flours to prepare various kinds of bhakris like Jowar, Bajra, Nachni and also I prefer to use multigrain atta for regular cooking.But my mom uses the whole grains in her cooking these days because of the health benefits of the usage of these grains in our regular diet. My mom tried this Multigrain Sprouts Upma recipe from a cookery show and she liked it instantly and hence,she had included in her breakfast menu and prepares quite often.She had been telling me to try this recipe for a very long time but some how I did not try it and instead asked her to prepare for me when I visit her.

So this time when I visited her, even before I reminded her she got the sprouts ready to prepare this upma for me. I was actually bowled over with the taste of this upma as I did not expect it that it turns out so tasty. The bite of the whole multigrains and the sweetness from the mushy peas,whole moong and vegetables,the whole mixture is balanced with spicyness and sourness..I must say it was really a delicious upma over all. My mom actually calls it as Multigrain Khichdi but I am calling it as Upma as the texture is more like upma than the khichdi.I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.

The only time consuming part is to get the grains sprouted, it usually takes 2 days for the grains to sprout up, but the rest of the preparation process is very simple.I have posted a Wheat-Jowar sprouts Salad recipe long back which again was my mom's recipe and I recommend you to try it if you are looking for healthy salad recipes.She had also prepared one more recipe with the multigrain which I would post sometime soon.

Meanwhile check out few healthy sprouts recipes in my blog here:

• Mixed Sprouts Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• Sprouts Salad-Chaat Style
• How to make Sprouts at home | Homemade Moong Bean Sprouts
• Wheat-Jowar sprouts Salad

Also Check out Multigrain Crackers recipe.

Multigrain Sprouts Upma Recipe:

Serves 2-3

Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins+ 2 days for sprouting

Cuisine: South Indian | Category: Breakfast/Dinner

Ingredients

1/3 cup whole Wheat grains

1/3 cup Sorghum(Jowar) grains

1/3 cup Pearl Millet(Bajra) grains

1/3 cup whole Moong

1/4 cup Green peas,dried

1 large Onion, sliced
12-15 Garlic cloves

1 large Carrot, diced into small cubes

12-15 French beans, cut into small pieces

1 Potato, diced into small cubes(optional)

4-5 Green chillies, slit

1 Red chilli, broken
1/2 tsp Turmeric powder

a sprig of Curry leaves

2 tbsp Coriander leaves,chopped

juice of 1 lemon

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Oil

Salt to taste

Method:

to prepare sprouts:

• Soak the grains - (wheat,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.

• Soak the pulses - whole moong and green peas separately for 8-10 hrs,drain the water,cover and keep them in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.

to prepare Upma:

• Heat oil in a pressure cooker and crackle mustard seeds.Add urad dal ,chana dal and red chilliesvand fry until they turn slight red in color.

• Add sliced onions,garlic cloves ,green chillies and curry leaves and fry until the onions turn translucent.
• Now add the chopped vegetables- carrots,beans and potato and green peas fry for 2 mins.

• Add all the sprouts - wheat,jowar, bajra,whole moong and fry for 4-5 mins.

• Add enough salt, turmeric powder and 2 cups water and pressure cook for 6-7 whistles and simmer it for 7-8 mins and switch off the flame.

• Once the pressure drops add chopped coriander leaves and lemon juice and mix well.

Serve it hot.

Notes:

1. I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.
2. The amount of water mentioned in the recipe is enough to boil the sprouts.If you add more water it will turn to a khichdi.
3. Once the sprouts with required length are formed, refrigerate them and do wash them before usage.

Technorati Tags: multigrain upma recipe, multigrain khichdi recipe, multigrains recipe, multigrain sprouts recipes, upma varieties, south indian recipes, breakfast recipes

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Chole Biryani | Chickpeas Biryani | Chole Dum Biryani Recipe

Biryani or Pulav appears mostly on sundays for lunch at our place as hubby dear prefers a one pot meal for lunch .Both of us are big fans of a good dum style Biryani but the preparation process for dum Biryani is quite elaborate,hence I do it occasionally or when both of us crave for it.So most of the times I end up preparing a simple one pot kind of Biryani than the dum biryani as it is time consuming.

There are various styles of cooking Biryani like Lucknowi Biryani, Awadhi Biryani ,Calcutta style Biryani, Hyderabdi Dum Biryani,Mughlai Biryani,Kashmiri Biryani etc.I myself have never experimented much on cooking various styles of Biryani.I think its high time for me to understand the differences in their preparation process and start cooking all these delicious Biryanis to treat my family.Today I am sharing Chole Biryani which is definitely a change from the regular Vegetable Biryani, the process of cooking the Chole Biryani I adapted is very similar to the Vegetable Biryani.I usually prepare fresh Biryani masala when I prepare Dum Biryani as the aroma of freshly prepared masala takes the biryani to another level.But if you are short of time you can use either store bought Biryani masala or the home made Garam masala instead.One can follow the same procedure to prepare mixed vegetable biryani by using all mixed vegetables instead of chickpeas in the recipe.

If you are a Biryani lover,check out various Biryani Recipes in my blog:

• Baby Potato Biriyani
• Mushroom Biryani - one pot Biryani recipe
• Soya-Aval(Poha) Biriyani
• Soya Chunks Biryani
• Vegetable Dum Biriyani-with ready made paste

Also,you can check out various Rice varieties and Pulav recipes in my blog here.

Chole Dum Biryani Recipe:

Serves 3-4

Prep time:30 mins | Cooking time: 1 hr | Total time: 1 hr 30 mins

Cuisine:North Indian | Category: Main Course-Biryani

Ingredients:

for Rice:

2 cups Basmati Rice

6-7 cups Water

1 Bay Leaf

1" Cinnamon

3-4 Cloves

2 tbsp Ghee

1 tsp Salt

for Chole gravy:

2 cups cooked white Chickpeas

2 medium Onions,chopped

3 Tomatoes,finely chopped

1 tsp ground Biryani Masala( or Garam masala)

2 tbsp chopped Coriander leaves

Salt to taste

3-4 tbsp oil

to roast and grind to a powder- Biryani Masala:

2" Cinnamon

4-5 Cloves

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1 Cardamom

1 tsp grated Nutmeg

to grind to a paste:

5-6 Red Chillies

2 tsp Fennel seeds

6-8 Garlic cloves

1 1/2" Ginger

other Ingredients:

1/2 cup beaten Curd

1/4 cup chopped Coriander leaves

1/4 cup chopped Mint leaves

10-12 Cashew nuts

2 tbsp warm Milk

12-15 Saffron strands

2 large Onions,thinly sliced

Oil,to deep fry

2 tbsp Ghee

Method:

prior preparations:

• for Saffron milk: In 2 tbsp warm milk add slightly mashed 12-15 saffron strands and set it aside for 10 mins.
• for Caramelized Onions: Deep fry finely sliced onions in oil until they turn crispy and slightly brownish in color. Drain them onto a paper towel.
• to prepare spice powder: Dry roast all the ingredients mentioned under to roast and grind for biryani masala and grind to a fine powder.
• to prepare the spice paste: Soak red chillies and fennel seeds in hot water for  half an hour and grind them with ginger and garlic to a fine paste.
• to fry Cashewnuts: Heat 2 tsp ghee in a pan and add whole cashew nuts and fry them until they turn light brown in color and remove them and keep aside.

to prepare rice:

• Wash and soak basmati rice for 15 mins.
• In a large pot bring water to a boil add bay leaf,cinnamon and cloves,ghee,salt and soaked rice and cook until the rice is 3/4th cooked. Drain all the water and run cold water through the rice to stop any further cooking.

to prepare Chole gravy:

• Heat oil in a pan and fry onions until they turn transparent. 
• Add the ground chili-spice paste and fry until the raw smell is gone. 
• Now add finely chopped tomato and fry until it is pulpy.
• Add the cooked chickpeas,a tsp of freshly ground biryani masala and salt and 1/2 cup of water and let it simmer nicely for 8-10 mins until the chickpeas absorbs all the flavors and the mixture becomes slightly dry.
• Lastly add coriander leaves and mix well.

Putting the chole biryani together:

• Divide the cooked rice into 3 equal parts and the Chole gravy into 2 equal parts.
• Take a heavy bottom pan (I used heavy steel here) and apply generous amount of oil/ghee at the bottom of the pan and start the layering process in the following way.

1. a layer of thinly sliced onions(optional,I added it as I did not deep fry many onions for the other layers)
2. Spread one layer of chole gravy on the onions(if using) or at the bottom.
3. Spread one layer of Rice.
4. Spread 1/2 cup beaten curd,one half of the caramelized onions,1/2 tsp of freshly ground Biryani Masala, half of Saffron Milk, 2 tbsp of Coriander leaves and 2 tbsp of Mint leaves.
5. Spread one more layer of Rice.
6. Spread the rest of the chole Gravy.
7. Spread the last layer of Rice.
8. Top it with the left over caramelized onions, fried cashewnuts, 1/2 tsp ground biryani masala, saffron Milk and the remaining coriander leaves and mint leaves.

• Then add 2-3 tbsp milk and  2 tbsp of ghee from the top and cover the vessel with aluminium foil and cover it with lid and fold the foil carefully and try to seal the gap in between the vessel and the lid. Place this vessel/pot on a thick tawa and cook on medium flame for 15-20 mins or till it is completely cooked.You can alternatively bake this in oven at 170 deg C for 15-20 mins.

Serve it with Onion-tomato raita or Boondi raita with chips/papad/salad.

Notes:

1. You can follow the same procedure to prepare mixed vegetable biryani by using all mixed vegetables, you can even deep fry the vegetables if you want it more rich.
2. You can add potatoes to the chole gravy if you like it.
3. Use good quality basmati rice for more finer rice.
4. I used minimal spices while boiling the rice, you can use more spices like mace, peppercorns,star anise along with the spices I used.
5. I highly recommend to use deep fried onions as it lends a nice taste to biryani. Here I used deep fried onions just for the top layer and hence I used sauteed onions as the first layer.
6. You can use Garam masala instead of the freshly ground masala mentioned in the recipe.

Technorati Tags: chole biryani, chholay biriyani, chickpeas biryani, biryani recipes, different biryani recipes, party cooking, party recipes, how to make biryani

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Soya Chunks Biryani Recipe | Soya Chunks Recipes

I love Pulaos and Biryanis for the fact that they are one pot meal and can be prepared quickly,while few Biryani recipes are bit complicated and time consuming. I reserve the Dum Biryanis for occasions and always adopt a simple one pot pressure cooker method for daily basis. These kind of one pot dishes are ideal for lunch box or for a week end lunch.

 I usually add soya chunks even to my vegetable pulaos but in moderate amounts. Soya chunks is also known as 'Nutrela' or 'Meal Maker'.Soya chunks has meaty texture and is a very good source of proteins for vegetarians, hence I include it in many of the gravies and pulaos on daily basis. As Soya chunks are bland in taste you need to spice it up a bit but they observe the flavours beautifully and make the dish delicious. We get soya chunks in two sizes and I prefer to use the mini soya chunks over the bigger ones. I follow more or less a similar recipe for most of my one pot biryanis and love the flavourful outcome all the time. Pair it with Onion-Tomato raita and papad and enjoy the delicious meal with your family.

Check out similar biryani/pulao recipes here  - Veg Dum Biryani, Babycorn Pulao, Mint Pulav /Pudina Rice, Mixed Vegetable Pulav, Baby Potato Biriyani and Capsicum-Potato Pulav.

Soya Chunks Biryani Recipe:

Serves 2

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Pulao/Biryani - Main Course

Ingredients:

1 heaped cup Basmati rice

3/4 cup mini Soya Chunks

1/3 cup fresh/frozen Green peas

2 cups Coconut Milk(medium consistency,see notes)

1 large Onion,finely sliced

1 tsp Biryani Masala or 1/4 tsp Garam masala

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

few mint leaves

1 Bayleaf

1/2" Cinnamon

2 Cloves

1 Cardamom, slightly crushed

1 tsp Shahjeera(black Cumin seeds)

Salt to taste

2 tbsp Oil

1 tbsp Ghee

to grind:

1 Tomato,chopped

2 Green chillies

1/4 cup Mint leaves

1/8 cup Coriander leaves

4-5 Garlic pods

3/4" Ginger,chopped

1/2" Cinnamon

2 Cloves

1 tsp Fennel seeds(saunf)

Method:

• Grind all the ingredients mentioned under 'to grind' to a smooth paste and keep it aside. 

• Wash and soak basmati rice in water for 10 mins.
• Boil 2-3 cups of water in a vessel and add soya chunks and boil for 2-3 minutes or immerse in hot water for 7-8 mins.Drain them and drop them again in cold water and squeeze them and repeat the cold bath once again and squeeze them and keep aside.This process ensures to remove the raw smell from soya chunks. 

• Heat oil and ghee in a cooker and add bayleaf followed by shahjeera, cloves, cardamom and cinnamon and fry for half a minute. 

• Add sliced onions and fry well until they turn pink color.
• Add green peas and boiled and squeezed soya chunks and fry well for a minute. 

• Now add ground masala and fry well for 2-3 minutes until the raw smell disappears.
• Now add turmeric powder, red chili powder or Garam masala(or biryani masala) and fry for a minute again.

• Add soaked and drained basmati rice and fry for a minute until the moisture in the rice dries.Do not roast for long as the rice would break.

• Add coconut milk to it, mint leaves and salt and bring it to a boil and cover it and pressure cook for 1 whistle and simmer it for 7-8 mins.Switch it off and let the pressure drops on its own.Fluff up the rice with a fork.

Serve it hot with Tomato-Onion raita and papad.

Notes:

• If you use tinned Coconut milk which is of thick consistency you can dilute 1 cup of coconut milk with 1 cup of water to get 2 cups of thin coconut milk.You can even mix coconut milk powder in hot water to get the desired consistency as mentioned on the pack.
• You can use water instead of coconut milk in the recipe. In that case I recommend you to add 2 tbsp beaten curd before adding water and fry slightly.
• Along with soya chunks,you can add vegetables like carrots, beans, potatoes, cauliflower, capsicum and reduce the quantity of soya chunks in the recipe.

Technorati Tags: soya chunks biryani recipe, how to make soya chunks biryani, meal maker recipes, soya chunks recipes, easy biryani recipes, one pot biryanis, lunch box recipes, pulao varieties, soya chunks pulao, nutrela pulao recipe

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