Showing newest posts with label Biriyani. Show older posts
Showing newest posts with label Biriyani. Show older posts

23.3.11

Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)




Thengai Paal Sertha Kaikari Biriyani:

Ingredients:

Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.

4.3.11

Beet Root Biriyani - Vegetarian's Paradise




Beet Root Pilaf:

For Biriyani:

Beet roots 4 large chopped
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Black cardamom 1-2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, black cardamom, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by beetroot. Let the oil coat onto the vegetables.

Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.

Serve warm as a main dish, vegetarian's would surely appreciate it:)

1.3.11

Yakhini Biriyani / Shahi Mutton Kofta Biriyani - Hearty Literally








Mughalai Moti Biriyani

If I know my future precisely, I would prefer to have Biriyani as my last meal! I mean, its just an expression to say...how much I enjoy a particular dish! Maybe because, it was my first experiment recipe in the kitchen, at the age of 17...incidentally on a Ramzaan day:)

I was left alone, at home! And my Mom had asked my uncle to provide me lunch. So, after done with light breakfast, I overwhelmingly asked the maid to take a day off! I am such a fool to do so! Anyway...that stupid brother of my Mother, forgot me totally! The day passed beyond my lunch time...and my stomach was grumbling pretty bad! His phone was not reachable...moreover he had borrowed my two-wheeler, that morning. Oops, I was left with no option to go out, kind of trapped in my own house...with lots of gadgets around me, provisions lying in the kitchen, but was so helpless...dunno' ABCD of cooking:( I was all nuts' pretty mad at him!! It was so scary when the clock was ticking and I was like almost blackout!

Until evening my day went staring at the wall clock and wondering 'where the idiot would be! Around 3.30 to 4 O' clock, I decided to cook on my own. Somehow managed to locate rice, spices...water etc. Spend a whole lot of time in confusion (What to fix and How to Cook???) Oh man, that was like a nightmare'. I ended up grabbing each vegetable and examining it with care then, putting it back promptly! Once again checking whether someone will be available soon to take me out for lunch/dinner, poor me:(

Finally, I decided...I will cook chicken and rice together, had a peculiar gut/instinct feeling that it would turn out good. Also, I had good perception what a typical biriyani may require:) Somehow figured cooking in a pressure cooker, doesn't need any basic culinary skills...and I believed rice and chicken would definitely turn tender over 3-5 whistles...by pouring lot of water to it...in that way I can make sure' that it won't be undercooked at any cost:) I grabbed all the necessary ingredients, ranging from spices to mint, lemon juice, ginger-garlic paste etc (Yes, nothing did I miss)! After toiling hours in the kitchen, ruining number of cutlery. The resulted dish closely matched 'Biriyani'. Oh gosh...it was awesome, overwhelming, hearty in fact:)Of course it had some flaws and it was barely noticeable! For the first attempt, it was fabulous:) The verdict was lots of cardamoms, mushy rice...but when it was steaming hot' it was very fulfilling. I consider this incident has a tremendous impact on me to learn cooking, to survive on my own:)

Well, did I finish the story, since it was Ramzaan day...late at dinner time, my friend Salma shared 'Biriyani' with me again...hehe:(

Ingredients:

For Kofta:

Minced goat meat 1/2 kilo(cooked)
Green chili 3
Ginger 1" grated
Garlic 2 cloves minced
Onion chopped
Cilantro chopped
Salt
Egg whites
All purpose flour
Oil for frying.

For Biriyani:

Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Black cardamom 2
Star anise 1
Short grained rice 2 cups(seeraga samba)
Green chilies 6 slitted
Onion 1 made into puree
Tomato 1 small
Garlic 6 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

For Kofta:

Cook minced meat in a pressure cooker, retain the broth.

Now combine all the ingredients(except oil) with shredded meat.

Mix them well. Divide them into equal parts and shape them into mini koftas.

Heat oil in a pan, shallow fry them till golden brown. Set aside.

For Biriyani:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, bay leaves, star anise and green chilies. Fry them till chilies crack and turn opaque.

Now add onion puree to this and fry them really well, until its pungent smell is gone. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by fried koftas. Add rice and saved meat broth to this. Cover and cook till tender and nice.

Feast like a King with friends and family:)

27.2.11

Vankozhi Biriyani / Turkey Biriyani - Simply The Best!




Ingredients:

For Meat Marination:

Turkey 2-4 large pieces
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.

For Biriyani:

Long Grained Rice 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder (optional...its not used generally)
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamm 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

Spray oil in an oven safe tray, arrange the marinated meat on it, spray oil if necessary. Bake the meat for about one and half hours, 450 F. When the meat is done' to reddish brown and cooked thoroughly, remove from heat.

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and baked meat to it. Then stir-in rice, add enough water. Cover and cook.

Once the rice is done, remove from heat.

Serve warm as a main dish.

14.2.11

Brinjal Biriyani / Aubergine Pilaf / Eggplants in Hearty Masala Rice








Eggplants Biriyani:

For Biriyani:

Brinjal/eggplants - slit twice, cut the stalk
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by eggplants. Let the oil coat onto the vegetables...its pretty to watch this process, isn't it!?

Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.

Serve warm as a main dish, vegetarian's would surely appreciate it:)

1.2.11

Cauliflower - Brown Rice Layer Biriyani / Cauliflower Biriyani











Cauliflower Biriyani:

I have never made those hearty-healthy vegetable biriyani before. And using brown basmati in cooking is challenge to me. Finally, I made a choice to give it a shot. Made this pretty looking 7-9 tier (layers) biriyani, however with this deep color...its hard to differentiate! You know, this method is bit time consuming, rice took almost a year to get cooked!!!...but definitely flavorful and rich looking:)

Main Ingredients:

Cauliflower 1 head - florets
Brown Basmati rice 3 cups

To Fry & Garnish:

Ghee
Red onions
Green chilies
Cashew nuts
Raisins
Pinch of salt
Touch of sugar.

To marinate and Fry Cauliflower:

Cauliflower
Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Curd 1 cup
Salt
Turmeric
Chili powder
Oil for frying (or ghee)

Cauliflower Masala:

Fried cauliflower
Onion sliced
Ginger-garlic paste 1 spoon
Tomato crushed
Mint 10 leaves
Salt
Chili powder
Ghee for stir-frying.

For Biriyani:

Brown Basmati rice 3 cups
Ghee 1 small cup
White onions 1-2 sliced
Ginger-garlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1

Method:

Marinate the florets with all the spices said for frying(except oil, okay). Then fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried cauliflower to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by cauliflower masala, repeat rice and masala alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions.

Serve warm as a main dish. Enjoy:)

28.7.10

Crab Biriyani / Nandu Biriyani - Wild Seafood Feast:)







Crab Biriyani:

For Biriyani:

Crab 1 large - if you like, cut them into heavy chunks
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Basmati rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by well-cleaned crab(I mean with shell still intact) The carotene and calcium present the crab shell, imparts a special flavor to this dish, one wouldn't want to miss it:). Add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender and nice.

Feast like a wild man:)

18.4.10

Shahi Moti Biriyani / Pilaf of Pearls - Awadh Special







Pearl Biriyani:(Chicken Kofta Biriyani)

Kofta Biriyani. Awadh Pearl Biriyani. Shahi Biriyani Badshahi. Shahi Kebab Biriyani.

Needless to say that Mughalai Cuisine revolutionsed Indian cooking culture and eating habits. This speciality 'Moti Biriyani' is a little remembrance from the past...During Mughal rule, royal cooks kept experimenting a lot in the kitchen, many native recipes were improved to meet the standards of royal diners. Usually enriched with heavy cream, dry fruits, nuts and ghee. Sometimes foodie kings imposed orders to make their every day meal extraordianry, quite memorable. So when Awadh ruler expected special pamper...cooks came up with this idea.

Wajid Ali Shah was fifth King of Oudh (from 13 Februry 1847 to 7 February 1856)encouraged his creative cooks. One of the lovely attempt is this 'Shahi Moti Biryani', the preparation of edible pearls. They created these pearls by first beating some exact quantities of gold and silver foils with egg yolks. Which created small silver and gold colored pearls, that was later stuffed into the cavity of a chicken. This chicken was either cooked directly (grilled or immersed into the pilaf). When the chicken was done, it was cut open and the edible shiny gold and silver beads came out of the chicken, just like luminescent pearls. These little pearls were added to the biryani or pilav just before it was served.

Although the original 18th century recipe is long lost...now it is suitably adapted over the years in many different forms, commoners adopted kofta biryani and vegetarians carefully replaced meat with kabuli chana. I have been wanting to make this since very long, here is my version...hope you all will like this humble Moti Biriyani from my kitchen.:)

Ingredients:

For Kofta:

Chicken breast 1-2 (boneless, skinless & cubed)
Green chili 3
Ginger 1" grated
Garlic 2 cloves minced
Onion chopped
Cilantro chopped
Salt
Egg whites
All purpose flour
Oil for frying.

For Biriyani:

Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Short grained rice 2 cups(seeraga samba)
Green chilies 6 slitted
Onion 1 made into puree
Tomato 1 small
Garlic 6 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistfull
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

For Kofta:

Cook chicken breast till tender and shred them. Retain the broth.

Now combine all the ingredients(except oil) with shredded meat.

Mix them well. Divide them into equal parts and shape them into desired way.

Heat oil in a pan, shallow fry them till golden brown. Set aside.

For Biriyani:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion puree to this and fry them really well, until its pungent smell is gone. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by fried koftas. Add rice and saved chicken broth to this. Cover and cook till tender and nice.

Feast like a King:)

28.3.10

Hot & Spicy Mutton Biriyani - Chettinad Style




Mutton Biriyani:

Ingredients:

Spices:

Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistful
Salt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Mutton/Goats meat 1/2 kilo
short grain rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.

Spices to be toasted and powdered:

Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.

To be fried in oil and then wet-ground:

Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.

Method:

Marinate meat with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.

In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.

Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated meat. Do not cover, cook over medium heat.

Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Add enough water and cook till tender.

Stir-in rice, cover and cook over least possible heat.

When the rice is done, remove from heat.

24.2.10

Chettinad Style Vegetable Biriyani - Very Spicy





Spicy Chettinadu Vegetable Biriyani:

Spice-holics, listen up...this dish is certainly for you. I make vegetable biriyani very very rarely, just because they don't taste exactly like meat biriyanis. Something is always missing in there!!! The broth?! So I was practically attempting with quite different ways the each time. Finally came up with this idea of preparing my own vegetable broth using fresh vegetables. Bought the basic vegetables from the local market and meticulously prepared a spicy broth! Now re-created the same old biriyani with exciting chettinad touch of spices and simmered the whole thing to perfect meal.

Ingredients:

Vegetable Broth:

Carrots
Beans
Peas
Cabbage
Cauliflower
Celery
Ginger 2"
Garli 2 cloves
Spanish onion 1
Salt
Peppercorns
Coriander seeds
Cumin seeds
Bay leaves
Cilantro leaves
Butter 1 cube.

Now cook all the above using 4-6 cups of water, on low-medium heat for about 40 minutes. Once the vegetables are done and the broth should be reduced half of its original portion. Remove from heat, filter the same and store in an air-tight jar.

For Biriyani:

Spices:

Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistful
Salt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Vegetables (potatoes, carrots, beans, peas, double beans)
Basmati rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.

Spices to be toasted and powdered:

Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.

To be fried in oil and then wet-ground:

Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.

Method:

Marinate vegetables with enough salt, powdered spices, wet-ground spices and lemon juice.

In a wide vessel, heat ghee...throw in dry spices, followed by chilies and onions. Wait till they get golden color.

Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the masala covered vegetables. Do not cover, cook over medium heat.

Once the spices raw smell is gone and oil shows up on the top. Add turmeric and chili powders. Stir-in rice, cover and cook over least possible heat.

When the rice is done, remove from heat.