If this is the first time you have heard about OPOS, I suggest you read the post on OPOS introduction.
After I started using the OPOS method, it has only left me in awe at the end result. Some of the dishes which might be super complicated in the normal method is simplified in the OPOS method with no compromise in taste if not better.
This is one such dish, where you can make a delicious flavorful Biryani in less than 15 mins. My family is not a big fan of Biriyani because the traditional ones are very oily and with too much masala. Well after I started making this one, it was a hit.
Serves 3-4
Ingredients Required:
Basmati Rice - 1.5 cups (soaked in water for an hour)
Onion - 1 cup, thinly sliced
Mint - 1/2 cup (finely chopped)
Cilantro - 1/4 cup (finely chopped)
Ghee - 1 tblsp
Vegetables: (You can modify the vegetables as per your taste)
Potato - 1/4 cup (diced, medium size)
Carrot - 1/4 cup (diced, medium size)
Peas - 1/4 cup
Cauliflower - 1/4 cup (florets, medium size)
Beans - 1/4 cup (diced, medium size)
Bell Pepper - 1/2 cup (mix of all colors, diced)
Paneer - 1/2 cup
To marinate:
Ginger Garlic Paste - 1 tblsp
After I started using the OPOS method, it has only left me in awe at the end result. Some of the dishes which might be super complicated in the normal method is simplified in the OPOS method with no compromise in taste if not better.
This is one such dish, where you can make a delicious flavorful Biryani in less than 15 mins. My family is not a big fan of Biriyani because the traditional ones are very oily and with too much masala. Well after I started making this one, it was a hit.
Serves 3-4
Ingredients Required:
Basmati Rice - 1.5 cups (soaked in water for an hour)
Onion - 1 cup, thinly sliced
Mint - 1/2 cup (finely chopped)
Cilantro - 1/4 cup (finely chopped)
Ghee - 1 tblsp
Vegetables: (You can modify the vegetables as per your taste)
Potato - 1/4 cup (diced, medium size)
Carrot - 1/4 cup (diced, medium size)
Peas - 1/4 cup
Cauliflower - 1/4 cup (florets, medium size)
Beans - 1/4 cup (diced, medium size)
Bell Pepper - 1/2 cup (mix of all colors, diced)
Paneer - 1/2 cup
To marinate:
Ginger Garlic Paste - 1 tblsp
Curd - 1.5 cup
Salt - 2 tsp (or to taste)
Cumin Powder - 2 tsp
Coriander Powder - 3 tsp
Garam Masala - 2 tsp
Kashmiri Chilli Powder - 1 tsp
How to make?
To marinate the vegetables:
Take all the vegetables in a large bowl, add the spice powders, ginger garlic paste and curd. Give a good mix and let it rest for minimum 30 minutes to an hour.
Soak the rice for an hour.
Add the below layers to a small pressure cooker in the same order.
Layer 1: Ghee + 1/4 cup water
Layer 2: Onion, Mint leaves
Layer 3: Half of the vegetable marinade
Layer 4: Soaked Rice
Layer 5: Remaining of the vegetable marinade
Layer 6: Cilantro
Layer 7: Sprinkle 1/4 cup water. Do not disturb the layers.
Cook on high flame for 2 whistles. Natural pressure release. Open the cooker once it cools down,
Serve with Onion Raita.
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