Varyoon as they are called in Sindhi or Punjabi Wadis are dried spiced lentil balls. Here it adds a nice crunch and spice flavour to the biryani. Its quick and a meal on its own.



Ingredients
1 cup rice, soak in water for 1 hr. (If using basmati rice, 10 minutes will do)
1/4 cup Varyoon/Wadi, broken to small pieces
1 potato, cut into 2 inch cubes
1/4 cup Brinjal, cut into 2 inch cubes
1 onion, chopped
2 small tomato
1 green chili
1 inch ginger
1/4 cup curds
1 1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
2 1/2 cups water

Method

1. Grind the tomatoes, green chili and ginger.
   
2. Heat 2 tbsp oil in a cooker, add the wadis and fry them till golden brown. Remove and keep aside.
   
3. Add the chopped onion to the same oil, fry till they are golden brown.
   
4. Add coriander powder, chili powder and turmeric. Cook for a minute.
   
5. Add the tomatoes, cook till oil separates.
   
6. Beat the yogurt well, add the yogurt, cook for a minute.
   
7. Add the potato, cook for 2 minutes.
   
8. Add the brinjal, salt and water. Bring the water to a boil.
   
9. Once the water boiled, add the rice.
   
10. Close the cooker and give to whistles.
    
11. Serve the rice with curds, raita or all by itself.
    

This is a pressure cooker rice by Tarla Dalal. Simple, easy and delicious.The sweetness of the corn and bitterness of methi make this a perfect combination. This is a meal you will enjoy after a tiring day of work. Quick to make and the best part not too many dishes to wash at the end.

This is my contribution to Meeta's "Monthly Mingle - One-Dish Dinners"




Ingredients

1 cup Basmati rice
2 to 4 peppercorns
12 mm. (1/2") piece cinnamon
2 cloves
2 green cardamom
1 green chilli, chopped
1 onion, sliced
1 cup fenugreek leaves (methi), chopped
1/2 cup sweet corn kernels
1/4 teaspoon turmeric powder (haldi)
1 tablespoon butter
1 tablespoon oil
salt to taste

Method

1. Wash the rice and keep aside.
   
2. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom, onion and green chilli and fry for some time.
   
3. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.
   
4. Put 2 cups of water and let it boil.
   
5. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 2 whistle. Allow the steam to escape before opening.
   
6. Serve with yogurt and pickle.