Thursday, May 1, 2008

Pressure cooked Rose Matta rice - Vegetable biriyani

Pressure cooker cooking is one of the fastest, efficient ways to cook a variety of dishes within minutes , whose cooking time otherwise takes a long time. I prepare Biriyani mostly in pressure cooker. The rose matta rice is nutritious than the regular white rice. It is available in most Indian grocery stores. In Kerala you can find this rice used in abundance. I did not have the white rice in stock and wanted to prepare Biriyani for a guest. I experimented with this rice and it turned out equally good.



Ingredients:

Rose Matta rice : 1 cup

Vegetables-Green peas, Corn, Carrot, Cabbage,String Beans, Cauliflower,Capsicum (all vegetables should be chopped to bite size pieces)- 1 cup each

Tomato puree: 3 tablespoons or 1 big tomato crushed

Onion: 1 big cut into thin slices

Ginger and Garlic : 1/4 cup
Green chilli: 4 nos , slit vertically

Coriander powder: 1/2 teaspoon
Garam masala (or Biriyani powder) : 1 teaspoon

Oil/Butter: To saute the vegetables
Salt : to taste
Water : To cook the biriyani in pressure cooker




Method:

Heat pressure cooker on high heat. Add oil/butter to saute the vegetables. Add ginger, garlic, green chilli and saute for a few seconds, then add onions and fry until translucent and soft. Then add the veggies together and saute until the veggies soften a little. Add the spices (coriander and garam masala) and salt and mix thoroughly. Then add tomato puree, and mix until the whole masala along with veggies is half cooked. Then add the raw rice and mix it with the masala. Add water enough to cook the biriyani. The rose matta rice takes a long time to cook in Rice cookers, but in pressure cooker it just takes 3 whistles (approx 10-15 minutes). Add water just about an inch to cover the biriyani. Cover the pressure cooker with the lid and whistle and let it cook for 3 whistles. Allow the cooker to stand until all the steam goes from the whistle. Do not try to lift the whistle to make the process faster. Serve hot along with cool onion raita. Left over can be refrigerated and heated the next day.

8 comments:

Divya Vikram said...

lovely presentation..yummy rice too..

ranji said...

beautiful presentation roopa!!!i never thought of making anything with matta rice than pej.....thanks for sharing this idea and the recipe:)..

Miri said...

I have been trying out as many things as I can from rosematta (have posted them on my blog so I dont forget!) since it is not something we are used to, but I want to include it in our diet because its so much more healthier than plain white rice. It didnt occur to me to cook it in the pressure cooker - and that too as a biryani! Thanks!

Jayashree said...

Matta rice is a staple in my house....but I'v never used it for biriyani....somehow I thought that it wouldn't hold the ingredients well...but what you've made sure does look good...

Cham said...

Looks lovely ur matta rice and presentation too :)

Roopa said...

Divya Vikram, Yes divya, me too love the taste of this rice:) Its much better than ordinary long grain rice.

Ranji: You are most welcome dear, actually I ran out of white rice for making biriyani and thats how it happend"necessity mother of invention" indeed ;))

Miri, Jayashree: Thanks a lot friends, yes I too was a bit hesitant to use this rice for making biriyani, but since I didnt have anotner option I went ahead, but I was glad it turned out good and I could use this in a different way now :) Earlier I used to use this only for making Kanji, Payasam.

Cham: Thanks a lot Cham:) I wanted to make it look fancy :) First time iam cutting a tomato for this purpose, i was sure that the tomato wud fall apart while taking the pics haha, but good it didnt :)

Miss Bellevue :) said...

yum yum yummy

Roopa said...

Miss Bellevue:) : Thank you Thank you so much :)

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