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Showing posts with label biryani. Show all posts

Saturday, April 19, 2014

Student Biryani

Student Biryani

Ingredients

Mutton ½ kg
Rice ½ kg
Salt (for rice) 3 tsp
Potatoes 3
Tomatoes 3 chopped
Onion brown 1 cup
Green chilies 12 small ones
Coriander leaves ½ cup
Mint leaves ½ bunches
Dried plum 10
Kewra water 1 tsp
Yellow color ¼ tsp
Oil ¾ cup
Salt 1 ½ tsp
Chili powder 2 ½ tsp
Coriander powder 1 ½ tsp
Turmeric powder ¼ tsp
All spice 1 tsp heaped
Black cumin seeds ½ tsp
Bay leaf 1
Ginger garlic paste 3 tbsp
Yogurt 1 cup beaten

Method

Heat ¾ cup oil, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, ½ kg mutton, 3 chopped tomatoes, 12 green chili whole, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder, 1 ½ tsp coriander powder, fry well till water dries. Add 1 ½ cup water and cook till mutton is half done . Remove oil from the curry and keep aside, add 3 fried potatoes, ½ cup chopped coriander, ½ bunch mint leaves, 1 tsp all spice powder, 1 tsp kewra water and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds, 1 bay leaf, add ½ kg rice and boil rice till ½ done, drain and spread rice on top of meat mixture, add the oil which we took out from the curry and yellow color, put to cook on high flame for 10 min, the lower heat completely and simmer for 15 minutes.

Thursday, March 27, 2014

Kongunadu Style Chicken Biryani with Jeera Samba Rice

Ingredients

Chicken pieces-1kg

Jeera Samba rice-500gms

Onion( chopped)-1/4kg

Tomatoes( chopped)-1/4kg

Green chillis( slit)-6

Fresh Mint leaves- 2cups

Fresh Corriander leaves- 1cup

Oil required

For marination

Thick curd-5tbsp

Ginger and Garlic paste-3tbsp

Red chilli powder-1 1/2tsp

Sombu( Fennel)-powder-3tsp

Turmeric powder-1/2tsp

Salt required

For Tempering

Cloves-6

Cinnamon-3"

Green cardamon-3

Javitri-1

Star Anise-1

Bay leaf-3

To serve along with biryani

Hard Boiled eggs( shelled)-6

Method

Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.

Sunday, March 9, 2014

Vegetable Biryani

Ingredients

Basmati rice-2cups

Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli, beans, carrot, peas, mushroom etc)

Onion big chopped-1

Tomatoes medium chopped-2

Coriander and Mint leaves chopped-2cups

Ghee or Butter-4 to 5 tbsp

Salt to taste

Roasted Cashewnuts-20

Saffron strings soaked in milk-6

For tempering

Bay leaf-1

Jeera-1tsp

Roast and grind the following to smooth paste

Whole dry Kashmiri chilli-5 to 6

Coriander seeds-1tbsp

Garlic cloves-6

Ginger-1/2"

Cinnamon-1"

Cardamom-2

Fennel seeds-1tbsp

Turmeric powder-1/4tsp

Method

In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt.

Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesnt stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool.

In another pan heat rest of the ghee or butter, add the chopped onion and sauté till onions turn pink. Add the chopped mixed vegetables, sauté for few mins. Add the ground masala and fry until raw smell of masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add little water and cook until the vegetables are tender.

Divide basmati rice equally. Take an oven safe deep vessel, spread half basmati rice below and add the vegetable gravy above the rice. Now again spread rest of the basmati rice above the gravy.

Finally add roasted cashews and sprinkle the saffron along with milk above the rice. Cover the vessel with a lid and put the vessel into the oven and bake for 5 mins. Before serving mix the rice well( mix gently so that long grains does not break). Serve hot with Raita.

Thursday, February 20, 2014

Chettinad Biryani Recipe Mutton Biryani

This is another way of preparing Chettinad mutton biryani recipe. Tender goat pieces are marinated in curd based masala and then cooked with jeera samba rice. Typical karaikudi biryani are prepared with jeera samba rice, you can replace with basmathi rice but the proportion of water for 1 cup of basmathi rice is 1 and 1/2 cup of water.

Chettinad Biryani

Ingredients

Mutton( tender goat pieces)- 1/2 kg

Jeera samba rice- 1/2 kg( 3 cups)

Onion large- 4 nos

Tomato large- 4 nos

Ginger and garlic paste- 4 tbsp

Green chilli- 4 nos

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Curd- 1/4 cup

Oil- 1/4 cup

Cinnamon stick- 2" piece

Cardamom- 6 nos

Cloves- 6 nos

Brinji/ Bay leaf- 2 nos

Coriander leaves- 1/2 bunch

Pudina/ Mint leaves- 1 bunch

Chettinad Mutton Biryani

Method

Clean and wash mutton pieces. Marinate mutton pieces with chopped tomatoes, slit green chilli, curd, ginger and garlic paste, coriander leaves and turmeric powder for atleast 1 hour. Heat oil in a pressure cooker, add cinnamon, cardamom, cloves and bay leaf, fry for few secs. Add chopped onions and fry until onions turn transparent. Add pudina leaves and saute for few secs. Now add the marinated mutton pieces along with curd and other ingredients. Saute mutton pieces until oil seprates on sides of pan. Add 1 cup water to mutton and pressure cook for 5 mins. Once mutton is cooked and tender add 4 and 1/2 cups water to mutton gravy, add required salt and bring to boil. Once water starts boiling add washed jeera samba rice to the pan and keep stirring until the water is half absorbed by the rice. Now add rest of pudina and coriander leaves, stir well again. Cove pan with lid and without pressure, cook biryani for 10 mins until rice is tender.

Mix well and serve hot chettinad biryani with mutton kulambu or onion pachadi.

Goat Biryani

Sunday, February 9, 2014

Chicken Curry Biryani Recipe

Biryani is a staple dish from many countries in the world from India and Pakistan to the Middle East and more. In the UK if you think of a Biryani recipe the first thoughts would be of some delicious Indian food.

Biryani can be cooked with chicken, mutton, fish, eggs or as a vegetarian dish with vegetables. There are many different methods to cook Biryani recipes, all are fantastic.

My chicken biryani recipe here is easy and very tasty. You can add more or less chilli according to your taste. It is a very healthy recipe that uses skinless chicken, vegetables, spices and even some lentils. I bake the chicken curry in the oven and top it with fried onions, it was delicious.

Ingredients for Chicken Biryani Recipe
1 Red Pepper (chunks)
2 Large mushrooms (chunks)
1/2 Onion (chunks)
2 Tomatoes (chunks)
1 Red Chilli (de-seeded, diced)
2 Garlic Cloves
2/3 Cup Red Lentils
1/2 Onion (sliced)
1/2 tsp Ginger Powder or 1 tsp Fresh Grated Ginger
2 Tbsp Dried Raw Coconut
6 Skinless Chicken Thighs
Salt and Pepper
Rapeseed Oil
Fresh Coriander
Drop Water
Freshly cooked Basmati Rice (approx 1 Cup dried)

For the Spices
1/4 tsp Kalonji Seeds
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Coriander Seeds
1/2 tsp Turmeric
1/2 tsp Cumin Seeds/Black Mustard Seeds

Picture of oven baked chicken curry

How to make Jeenas Oven Baked Chicken Biryani Recipe

Rinse lentils very well, cook the lentils in some slightly salted water until fully cooked or just almost soft.

Drain and keep until later on in the recipe.

Gently fry half of an onion with the tomato chunks.

Add kalonji and coriander seeds.

Add all of the powdered spices, stir well.

Blend/grind together garlic,ginger, chilli and coconut. You can lightly toast coconut first before grinding if desired.

Add to the pan and stir well.

Keep simmering for a minute or two stiring well.

Add a little water along with the peppers and mushrooms.

Do not add too much water as the vegetables will release water whilst cooking in the oven.

Add the cooked lentils with some salt and pepper, mix well.

Place the chicken thighs onto a deep oven tray, pour over the curry lentils sauce and lightly stir.

Cover with tin foil and place into a hot oven at 180C for 30 minutes or until chicken is cooked through.

Stir through some fresh coriander leaves.

Stir the freshly cooked warm rice into the chicken lentil curry.

Place back into the oven at 165C for 5 -10 minutes.

Place a good amount of oil into a pan and warm up, add onions and fry stiring frequntly until the onions turn golden brown.

Drain onions once cooked.

Take a little oil and cook 1/2 tsp or cumin or black mustard seeds and fry until they crackle, this does not take very long.