Chicken tangdi/leg biryani

 

1. 3 leg peices of chicken
2. 1/2 cup yogurt (marination)
3. 1/2 tsp each ginger garlic paste( marination)
4. 1tsp chilly powder(marination)
5. salt for marination
6. 1 large onion sliced
7. 1 tomato sliced
8. Bayleaf-2
9. cardamom,cloves-4each
10. 2 tsp garam masala powder
11. 1-2 tsp chilly powder(to your spicyness level)
12. 1 tsp any other biryani masala or tandoori masala powder
13. 1 bunch corriander leaves chopped.
14. 1tsp garlic and ginger paste
15. 1/2 tsp turmeric powder
16. 2 cup basmati rice.
17. 3 cups water

Method:

1. Wash chicken and marinate with salt,yogurt,ginger garlic and chillypowder.
2. In a pressure cooker,add  oil and ghee and fry bay leaf,cloves and cardamom
3. To this add onion and fry till it is translucent,add ginger garlic paste and fry well.
4. Add tomato and curry leaves and mix well till tomato is cooked.
5. To this add chicken mix well .add remaining masala powders and left over marinade and mix well.
6. Add one cup water,salt to taste and pressure cook on medium for 10mts till chicken is almost cooked.
7. Add washed rice and remaining 2cup water and adjust the salt.
8. Cook without weights on medium to low flame for about 15mts or till the rice is done.
9. Serve hot with salad
10. .

 

Methi Pulao/Fenugreek leaves Rice

Ingredients:

1. 1 Large Onion chopped
2. 1 tomato chopped
3. 4 cubes of frozen methi/fenugreek leaves(if fresh use about 1 1/2 cup)
4. 1tsp Jeera/cumin seeds
5. 1 tsp garlic paste
6. 1/4 tsp turmeric powder
7. 1-2 green chilly slit length wise.
8. 2 tsp chilly powder
9. 2 cups basmati rice.

Method:

1. Wash and soak rice for nearly 30mts.
2. In  a pan,add oil about 1 tsp and fry cumin seeds till a nice aroma comes.
3. To this add,garlic paste and onion,and fry till onion is translucent.
4. Add Tomatoes and methi leaves and fry for 2-3mts
5. Add Chilly and turmeric powder ,fry for 8mts.
6. Add drained rice ,mix well and fry for 5mts.
7. Move this mixture into Rice cooker,add 4.5  cups of water and salt to taste and cook in “white rice cooking mode”,if on pressure cooker cook without weights on low flame for 5mts or till the rice is done.
8. Serve with boondi raitha.

A meal of the same

 

Prawn /Chemmeen Biryani

Preparation time:30mts,cooking time:45mts.Serves:2-3

My Guru in cooking,My  Mother loves to cook and try new things ,and also does love feeding her family and friends.Though her former qualities have rubbed heavily on me,the latter is remiss.

Of the many recipe’s my mom has tried on us,this one has been the most everlasting hit with her kids,husband ,family and friends a like.My attempt to replicate my mom’s dish lacks her love and the super tasty small prawns we get back home in Kerala.Nevertheless,this is a very good recipe for the people who love Prawns.

You are most welcome to try and share your comments.

Ingredients:

1. 3/4 Kg white Prawns preferably small or medium ones,only if these are unavailable go for the large ones(one in my photo are the large ones).
2. 1 Large Onion(Shallots are preferred ,quantity is  based on size of shallots,if you are using the Indian small ones can go to about 1/2 a packet)
3. 1 Whole small Garlic(20 pods)
4. 1″ ginger
5. 1/4 tsp Pepper powder
6. 1/2 tsp chilly powder
7. 1/2 turmeric powder
8. 1 tbsp coconut grating
9. 1/2 tsp Grama masala powder or all spices(cloves,cinnamon,bayleaves etc).
10. 1 large Jalapeno.
11. 3 Medium ripe tomatoes.
12. 2 Cups Basmati Rice.
13. 3-4 tbsp ghee
14. 1tbsp oil
15. 1 bunch chopped Corriander.
16. 3 cups water.
17. Few Cloves,raisins,bayleaves,Cinnamon stick seasoning for rice.

Method:

1. Grind items 2 to 10 into a coarse paste with salt as required.
2. In a pan,put some oil and fry this completely till it fried completely and starts becoming brown from a orange red.
3. Add Chopped Tomatoes,and fry till the Tomatoes are partially cooked.(please make sure your tomatoes are tangy enough,to adjust u can add a 1/2 tsp of lemon juice if required,else the masala might taste a little bitter this adjustment needs to be done after the prawns are added).
4. Add the Prawns ,and cook/fry,do not add any water at this stage as the Prawns have water content in them and they will add the necessary moisture.
5. Adjust the salt if required and the tangyness mentioned above.(at this stage the prawns would have released its sweetness and ur masala may taste sweetish,if you like you may add little pepper to make it spicy).
6. If prawns are not cooked add some water and cook it thoroughly,if the gravy is very dry add little water,as this masala is to be spread over rice,therefore a curry a consistency of paste is required.
7. Make Ghee rice,you may cook this in a open vessel or in apressure cooker.To do this,in the container add the ghee ,fry the spices mentioned for the rice(raisins,cloves,bayleaf,cinnamon,cardamom etc) till it emits aroma.Add the Washed ,dry rice and fry the rice for a few mts so it changes color from white to creamish.
8. Add water and salt to taste,and cook under cover till 80% done.Switch off the flame and let is cook the rest under cover.(if doing by pressure cooker,I do it without weights and cook for nearly 15 mts on medium flame whilst checking for the rice atleast 3 times in between).
9. Now in a microwavable dish,alternately layer Rice,Masala,chopped Corriander in that order,and give the top layer of Rice mixed properly with Masala.
10. Let it settle for a few mts ,then microcook for 4mts and let it settle for 10mts ,before serving.
11. Prawn biryani is ready to serve,along side my Beets and dates pickle .

 

Vegetable Pulav

Preparation time:20mts,Cooking time:20mts.

Ingredients:

1. Basmati Rice-2 Cups
2. Mixed vegetables(carrot,beans,corn)-1 1/2 Cup.
3. 3tbsp coconut grating
4. Cauliflower Florets-1 cup.
5. Peas:1/2 cup
6. Cilantro Leaves:1 bunch.
7. Large Onion:1
8. Green Chillies:2
9. Ginger:1″
10. Garlic:8-9 pods.
11. Cinnamon stick:1 piece
12. Cloves:2-3
13. Bay leaves:2
14. Oil:2tbsp
15. water:4cups.

Method:

1. Soak Rice for an hr and drain in thoroughly.
2. Fine grind coconut,Onion,Green chillies,Cilantro,garlic,ginger and whole spices.
3. In a cooker,put some oil ,fry some of the whole spices and add the ground paste ,fry it for a few mts ,till the pungency reduces.
4. Now add all the veggies,and fry for about 5mts till it mixes.
5. To this add the drained rice for 5mts.
6. Add water and salt and put the cooker lid and cook without pressure/weights.
7. Cook for 10-15mts on medium flame.
8. Keep checking for the rice to be done and mix lightly so as to not break the rice.
9. Switch off the stove and remove the lid if danger of rice over cooking.
10. Garnish with croutons if required and serve with fresh made raitha.

Basmati Rice                    1 cup

Mint                            1/4 cup

Cilantro                        1/2 cup

Onions                          1 NO

Ginger                          1'inch piece chopped finely

Garlic                          1 NO

green Chillies/serrano pepper   4 nos

Coconut                         2 tsp

Vegetables

(Carrots,beans,peas,cauliflowers)1 cup

Salt                             Acc to taste

Cinnamon                         1 piece

Cloves                           1 no

Bay leaf                         2 Nos

Butter/Ghee/margarine            2 tbsp

water                            2 cups

cashew                           1/4 cup

Bread                            4 slices

Method:

Soak The Basmati Rice in water for half an hour before
cooking. Wash & drain the rice.

Cut the carrots,beans lenght wise..wash peas & florets

Wash & dry the mint & Cilantro.

Blend Mint,cilantro,ginger,garlic,whole garam masala,
serranos.coconuts & half the Onion to a fine paste.

In a rice cooker or in a pan take some butter/ghee.

AS it starts melting add  bay leaf & whole garam masala.

fry for a minute add the paste let it cook for a couple
of minutes.

Add the veges & fry for couple more minutes.

Add rice & salt.Fry it till all the rice is quoted
with ghee & spices. Add the water & cover the lid.

In a seperate pan add a little butter & fry the
cashew pieces & keep aside.

In the same pan fry the onions till it turns
translucent & brown.

Cut the bread it small cubes,deep fry them & keep
aside.

Garnish the rice with cashews,onions & bread
crotouns.

Serve hot with Yougurt salad of your choice.

 

 

Chicken Biryani/Kozhi Biryani

A thing I will never grow tired of,the Kannur/Malabar Chicken Biryani(specifically from SOFT)

The first time I was exposed to this,was during my little sisters 1st Bday,I was about 9 and they had got a cook to make the Famous Kannur Chicken Biryani.Those days anything in Chicken was YUMMY to me,as my mom was against cooking Chicken at home.I ate so much of that Biryani I can still feel the taste in my mouth.

Over the years,it became just another dish one could eat.Until the inevitable happened….settling far away from home,it was impossible to get to the Kannur Biryani.I scouted most  Mallu Restaurant in Blr to get the perfect Biryani to a point where every Mallu Resataurant owner in and around Indiranagar knows my name and “oru Chicken Biryani Parcel “.

Now away from BLR ,exhausting that option as well,I scouted around for the perfect recipe ,tried a couple of times and ended with this,which is more of a combination of several ones I found.

This does satisfy my craving for Kannur Biryani 😉

 

Preparation time:45mts,Cooking time:60mts,Serves:4

Ingredients:

For the Rice

1. 3 cups Basmathi Rice.
2. 6cups water
3. Cardomon:4
4. Bayleave:4-5
5. Cloves:4-5
6. Raisins:10
7. Cashews:4-5
8. Sliced onion:for Garnish
9. Corriander leaves.

• For the Chicken Marinade

3/4 kg Chicken

Grind following:

1. Green chillies:2
2. Turmeric powder – 1/2 tsp
3. Garlic – 8pods
4. Ginger:1″
5. Curry leaves – 4-5
6. Coriander leaves – 1 bunch
7. Cumin powder(Jeerakam) – 1/2 tsp
8. Coriander powder – 1 tsp
9. Yogurt/Curd – 1/2 cup
10. Aniseed(Perinjeerakam) powder – 1/2 tsp
11. Lime juice – 1 tsp
12. Soaked cashew:5-6
13. Chilli powder-1tsp
14. Salt

Biryani Masala:

1. 2  largeSliced Onion
2. 2 Medium Tomatoes chopped

Grind the following:

1. Turmeric Powder- 1/2 tsp
2. Red Chilly Powder- 1 tbsp
3. Crushed Pepper- 1/2 tsp
4. Garlic Pods- 4 pods
5. Ginger- 1 inch
6. Cardamom- 2 nos
7. Cinnamon- 1/2 inch
8. Cloves- 2 nos
9. Curry Leaves- A handful
10. Coriander Leaves- A handful

Preparation:

Note:In this preparation ,the Ghee Rice and the Chicken masala is prepared separately and then microcooked for a few mts in alternate layers of the same,I have mentioned my method of preparing the Ghee rice in the recipe,you can replace this with your own method of preparing the Ghee rice in the same.

1. Marinate the chicken pieces in  the ground paste and set aside for atleast 30 minutes in room temperature.
2. Heat 1/4th cup oil in a large vessel
3. Add the onions and fry till it turns golden brown and crispy on medium heat.
4. Remove the onions from the vessels. Slightly mash the onions. A quick whip in the food processor or a mixer would be enough. Set aside the mashed onions.
5. In the same oil, add the tomatoes and fry for around 5 minutes. Remove the tomatoes from the vessel and set aside.
6. Add the Biryani masala ground paste to the vessel (the same vessel which was used for frying the onions and the tomatoes). The leftover oil would be sufficient and hence there is no need to add anymore oil.
7. Saute the paste till it is well cooked and the oil breaks out from the paste. You may add the salt at this stage.
8. Now add the marinated Chicken with the masala and fry till the chicken begins to cook a little,now add the mashed onions and tomato .
9. Pour 2 cups of water , stir well and cook till the chicken is almost done.
10. In Pressure cooker,heat some oil/ghee.
11. Fry the sliced onion till its crispy and brown ,and strain it out for the garnish.
12. Add the other spices mentioned in the rice prep,and fry till a nice aroma comes.
13. Add the rice and fry for a few mts before adding water.
14. Add Salt,and cover with lid(place no weights on the lid),Simmer the stove and cook the rice(Check on rice in between to see if it is cooked).

Serving
In a microwavable dish,place Rice and Chicken Masala in alternate layers and garnish with crispy fried onion and chopped corriander leaves.Place this in Microwave at max for 4-5mts and let is settled for a few mts before serving.

 

Egg Biryani

Ingredient:Preparation time 20mts,Cooking time 20mts,Serves:2

1. 4  eggs(3 Hard Boiled,1 Scrambled)
2. 2 Cups Basmathi Rice
3. 2-3 Medium Onion-Finely Sliced.
4. 2 Large Finely chopped Tomatoes.
5. Garlic 5-6 Pods-sliced
6. Ginger 1″ Chopped
7. Green Chillies-1
8. Turmeric-1/4 tsp
9. Chilli powder -1/2 tsp
10. Corriander powder-3/4 tsp
11. Garam Masala-1/4 tsp each for rice and Masala
12. Curry Leaves-4-5
13. Bay leaves-2-3
14. Raisins and Cashews
15. Coriander leaves-Chopped
16. Water-4cups.
17. Oil
18. Salt to taste

Preparing the Egg Masala:

1. In a pan,add some oil and fry the Sliced Onions,sliced Garlic , Ginger along with the Chillies and Curry leaves till the onions are golden brown.
2. Add Chopped tomatoes and fry till oil begins to leave.
3. Add Turmeric powder,Chilly powder,Corriander powder and fry till it starts blending in with the masala,add a little bit of water and cook for a few mts to make it a little curryish,and switch off the stove.
4. To the whole Hard boiled eggs,incise with a knife and fill in the slits with the above mentioned masala ,place it in and cover it with the rest of the masala.

Preparing the rice:

1. Wash ,and pre-soak the rice for an hr,and drain it of water
2. In a pressure cooker,add some oil /ghee,add 1/4 tsp Garam masala,and fry the masala for a few seconds till it gives out the spices aroma.
3. Add the Rice,and fry it for a few mts .
4. Add 3-4 Garlic pods(Sliced if they are Big ones,whole if they are smaller)
5. Add the water and salt to taste and cook it till rice is done.

For Garnish

1. In a pan ,fry a few Raisins and cashews and take on to plate.
2. Fry Half onion finely Sliced and take aside
3. Take a pan ,add a few drops of oils,and add whisked Egg with salt ,add mix it till it cooks to become a scramble.

Serving the Biryani:

1. In a Microwavable dish(for future re heating purpose),place a layer of Rice,a layer of the Egg Masala  alternately till you have finshed both rice and masala(I had about 2 layers of each in my dish),I saved the Eggs from the Masala to be placed on the top for ease of serving.
2. Put the Fried Cashew and Raisins on top,then the fried onion,Choped Corriander and lastly the Scrambles.
3. You may want to Microcook for 2-3mts to let the masala aromas mix the rice thorougly.
4. A raitha prepared out of Onion,tomato ,green chillies and curd is a good combination with a Kerala style papad.