Contest Question You've already cooked the dal sabzi and made rotis for dinner. A couple of close friends drop in suddenly. They prefer rice and you have only some potatoes in the basket and even corn and capsicum in the refrigerator. What do you do?
Surprise your unexpected guests with a gourmet meal of their choice. Just make sure you have a pack of Vegetable Biryani Curry Paste from Kitchens of India and treat them to a royal fare.
Here's how you make this simple sumptuous preparation:
Chop the vegetables and mix it with the curry paste and curd. Let it set for 20 mins.
Sautee the spices (also in the pack) in 2 tbsp of ghee and add the mix. Then add 250 ml of water. Let it simmer for 30 mins.
Cook on high flame and add this gravy to cooked Basmati Rice. Cook on low flame for 3-5 mins and serve hot.
Sarika Haralka's winning recipe (on e-mail)
Firstly, wash and soak 2 cups rice in water. Cut 3 potatoes and 3 capsicums into small square pieces. Heat oil in a pressure cooker and fry the potato pieces. Take out the pieces and add whole garam masala to the remaining oil. Add the capsicum and 1/2 cup corn kernels and stir-fry till done. Add the soaked rice and fried potato pieces. Add salt and pepper to taste. Pour enough water to form a 4-inch above the rice. Turn the heat to maximum; when the cooker starts to whistle, take it off the flame. Open the lid after the steam has dissipated; serve hot.
Dr Swati Kini's winning recipe (Mumbai)
Wash 2 cups rice and keep aside. Wash and dice 1 medium-sized potato and capsicum each. Mix together the veggies and the rice; add 1/2 cup corn kernels. To this mixture add 2tsp biryani masala, 2tbsp dahi. Heat 2tbsp oil or ghee in a wok; sauté the rice-veggie mixture for 2 minutes. Add 4 cups hot water and salt to taste. Cook on low heat till every grain is separate.
Mehek Mahtani's winning recipe (Kolkata)
First, cook rice as usual. You can add some warm butter on top to make the rice taste better. Wash and cut 2 potatoes and 1capsicum into juliennes. Heat some oil in a pan and stir fry for 2-3 minutes. Add the 1/2 cup corn and cook for another 10 minutes. In another pan, heat 2tbsp oil and add 1tsp mustard seeds; let them sputter. Add 1tsp finely grated ginger, 2tbsp tomato puree, salt to taste, 1tsp garam masala. Add the veggies and sauté for a bit. Serve hot with rice.
Nidhilekha Mathur's winning recipe (Delhi)
Wash and dice 2 medium-sized potatoes, 1 capsicum and julienne a small piece of ginger. Heat some oil in a wok and stir-fry the ginger. Add the potatoes and capsicum. Add 2tbsp Manchurian Sauce. Add 1/2 a cup corn kernels and cook, covered, till veggies are tender. Meanwhile boil rice as usual and keep aside. Add the cooked rice to the wok and cook till rice acquires an even ligh brown cover. Add herbs and spices of your choice – add a little more Manchurian sauce if you like.
