Rajma (राजमा)

 Ingredients -

• For 2 people
• 1 cup Rajma (red kidney beans soaked in cold water overnight or in warm water 4 hours beforehand)
• 1 large onion, chopped
• 2 large tomatoes, chopped
• Half an inch ginger
• 2 cloves of garlic, minced
• 1 teaspoon of cumin seeds
• Half a teaspoon turmeric powder
• Half a teaspoon red chili powder / 1 green chili
• 1 tablespoon coriander powder
• 1 tablespoon oil
• Salt to taste

Method -

1. Put the saucepan, or preferably a pressure cooker, on high heat.
2. Add in the oil and let it heat up, then put in the cumin and turmeric and add in the chopped onions.
3. Stir and cook till the onions brown.
4. Add all the other ingredients and cook till tomatoes are mashed up.
5. Now add in the soaked rajma and add in enough water to cover the rajma.
6. Bring it to boil then cover it and let it simmer.
7. Cook the rajma till its soft to touch.
8. (If you are using a pressure cooker, then after adding rajma put it on pressure. After one whistle,let it simmer for half an hour. After half an hour turn off the gas and let the cooker cool down. )
9. If you think your rajma is too thick, add in boiled water a little at a time to get the desired consistency.
10. Rajma is best served with boiled rice.

Quick Veg Biryani ( झटपट सब्ज बिरयानी)

Ingredients : 

For 4 - 6 people

• Beans, coli flower, potatoes, carrots or your choice of vegetables peeled and cut into bite size pieces.    
• 2 large Onion chopped  
• 2 large Tomatoes
• 4-5 large cloves Garlic finely chopped or grated 
• 1 inch Ginger finely chopped or grated
• 1 cup yogurt 
• Whole Masala ( bay leaf, 1inchcinnamon, 2cardamon, 1clove, 2red chilli, 1tea spoone cumin, turmeric powder, Fenugreek seeds) / or just buy any ready made Biryani Masala like Shan/MDH.
• 2 cups Basmati rice
• Salt
• 2 tablespoon oil
• coriander leave, saffron (optional)

Method

1. Marinate the vegetables with the yogurt, salt, ginger, garlic, turmeric and leave aside.
2. Heat the oil in a pot and all of the spices in the whole masala. If using ready made masala, only add the bay leaf, red chilli and cumin. 
3. Add the onion and fry them till they turn transparent.
4. Add the vegetables and cook for 5 minutes. At the point, if using ready-made masala, add it in.
5. Mix in the tomatoes carry on stirring and cooking for another 5 minutes.
6. Cover the pot and leave it to simmer for 10 minutes. 
7. Turn the heat off and add in the coriander leaves and put aside. 
8. Boil water in a separate pot, put in the rice with some oil and salt and cook at high heat until al dente; then drain.
9.  Add the vegetables and rice in layers, starting with the veg and assemble till the rice is the last layer.
10.  Add a few rashes of saffron to a teaspoon of cold milk and sprinkle over the rice. Cover the pot and simmer for a maximum of 5 minutes.

Your Biryani is ready just mix it and eat it with salad or mint yogurt

Chicken Biryani

Ingredients : 
For 4 - 6 people

• 1 Chicken  cut into medium pieces
• 2 large Onion chopped 
• 2 large Tomatoes
• 4-5 large cloves Garlic finely chopped or grated 
• 1 inch Ginger finely chopped or grated
• 1 cup yogurt 
• Whole Masala ( bay leaf, 1inchcinnamon, 2cardamon, 1clove, 2red chilli, 1tea spoone cumin, turmeric powder, Fenugreek seeds) / or just buy any ready made Biryani Masala like Shan/MDH.
• 2 cups Basmati rice
• Salt
• 2 tablespoon oil
• coriander leave, saffron (optional)

Method :

1. Marinate the chicken with the yogurt, salt, ginger, garlic, turmeric and leave aside.
2. Heat the oil in a pot and all of the spices in the whole masala. If using ready made masala, only add the bay leaf, red chilli and cumin. 
3. Add the onion and fry them till they turn transparent.
4. Add the chicken and cook for 5 minutes. At the point, if using ready-made masala, add it in.
5. Mix in the tomatoes carry on stirring and cooking for another 5 minutes.
6. Cover the pot and leave it to simmer for half an hour. 
7. Turn the heat off and add in the coriander leaves and put aside. 
8. Boil water in a separate pot, put in the rice with some oil and salt and cook at high heat until al dente; then drain.
9.  Add the chicken and rice in layers, starting with the chicken and assemble till the rice is the last layer.
10.  Add a few rashes of saffron to a teaspoon of cold milk and sprinkle over the rice. Cover the pot and simmer for a maximum of 10 minutes.

Your Biryani is ready just mix it and eat it with salad or mint yogurt