Read The Ultimate Guide to Cooking Rice the Indian Way for Free Online Page A

The
rice cooker will switch off on its own when the rice is cooked.
    Before serving, sprinkle the roasted cashew nuts on the
pulao and enjoy.
    Prep time: 20 minutes
    Cooking time: 12 minutes with a pressure cooker; 17-22
minutes with a deep pan; and as indicated in the rice cooker manual
    Total time: 32 minutes with a pressure cooker; 37-42 minutes
with a deep pan
    Back to Table of Contents

Mixed Vegetable Cheese Biryani
    Who says vegetarians can’t enjoy Biryanis ? Try this
dish and I guarantee you the same flavours as of any normal non-vegetarian Biryani and almost the same protein levels (that are brought in by the tofu or paneer ).
    Ingredients
    Long grain rice (Basmati)-2 cups
    Cottage Cheese ( Paneer ) or Tofu-200 grams (7oz) (1
cup)
    Peas-1/4 cup
    Carrots cut into small pieces-1/4 cup
    Cauliflower florets-1/4 cup
    Beans-1/4 cup
    Blanched Almonds-2 tablespoon
    (To blanch almonds, immerse them in half a cup of hot
water for 30 minutes. Remove the skin thereafter.)
    Sliced Onion-1 (Medium)
    Chopped Ginger-1 inch piece
    Chopped Garlic-4 cloves
    Turmeric ( Haldi )-1/2 teaspoon
    Red Chilli powder-1/4 teaspoon
    Coriander powder-1 teaspoon
    Garam Masala (mixture of common Indian spices) -1/2
teaspoon
    Tip: If you can't get ready-made garam masala mixture
from a nearby Indian store, you can make yours by using 1 black cardamom, 3
green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for this
dish.
    Red Tomatoes pureed-2
    Cumin seeds ( Jeera )-1/2 teaspoon
    Clarified butter ( Ghee )-4 tablespoon
    Salt to taste
    Sugar-1/4 teaspoon
    Water-4 cups
    Method
    Wash the rice well ( in a vessel 3-4 times, but don’t rub
it lest the grains break ) and let it naturally “dry”, on an inclined plate,
for 15-20 minutes. This helps enhance the aroma.
    Roast the cottage cheese ( paneer ) or tofu on a dry
pan and then cut into bite size pieces.
    If using a pressure cooker:
    In a pressure cooker, add the clarified butter and place it
on your heat source.
    When the butter warms up, add the cumin seeds. As soon as it
starts giving a nice aroma, in less than a minute, add the onion slices and fry
till translucent. Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled. 
    Add the ginger and garlic. Stir for a minute.
    Add all the vegetables except the Paneer (cottage
cheese) and stir well.
    Now add the turmeric, chilli powder, coriander and garam
masala and again stir well.
    Pour the tomato puree over this mixture and stir till the
tomatoes give off a nice aroma. That’s the indication that they are getting
cooked.
    Add now the paneer (or tofu) and the blanched
almonds.
    Add the salt and sugar. Now add the rice.
    Stir well.
    Add the water.
    Close the lid of the pressure cooker BUT remove the weight.
    When steam starts escaping from the vent ( don’t worry,
you will hear that typical sound ), reduce the heat to minimum. In other
words, if cooking on gas, turn the knob to SIM (mer).
    Wait for 10 minutes and switch off the gas.
    Take out the rice. Your Vegetable biryani is ready.
    This is a complete meal in itself.
    If using a thick bottomed pan/vessel:
    In a pan/vessel, add the clarified butter and place on fire.
    When the butter warms up, add the cumin seeds. As soon as it
starts giving a nice aroma, in less than a minute, add the onion slices and fry
till translucent. Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled.  
    Add the ginger and garlic. Stir for a minute.
    Add all the vegetables except the Paneer (cottage
cheese) and stir well.
    Now add the turmeric, chilli powder, coriander and garam
masala and again stir well.
    Pour the tomato puree over this mixture and stir till the
tomatoes give off a nice aroma. That’s the indication that they are getting
cooked.
    Add now the paneer (or tofu) and the blanched
almonds.
    Add the salt and sugar. Now add the rice.
    Stir well.
    Add the water.
    Cover the pan/vessel with a well-fitting