Ingredients
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
1 cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat
Other ingredients
Rice:
2 cups pulao rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
Preparation Method
Rice:
2 cups pulao rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat
Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions.
Add ground spices and fry.
Add meat. fry well.
Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices.
Remove from fire.
For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer
over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.
Showing posts with label Briyani. Show all posts
Showing posts with label Briyani. Show all posts
Vegetable Briyani
Vegetable Biriyani for 4 Adult(s)
Ingredients
Basmati rice - 2 cups Beans - 100 gm
Carrots - 100 gm
Turnip - As reqd
Green peas - 1 cup
Onions - 250 gm Garlic - 2 cloves Ginger - 1/4 inch
Green chillies - 2 nos
Cinnamon(Patta) - 2 inch
Cloves(Karayampoo)- 4 nos
Cardamom(Elakkai) - 4 nos
Andhra moggu
Bay leaves(Karuga ela)- 1 no
Salt - 1/2 tsp
Coriander leaves - 1/4 cup
Mint leaves(Pudhina)- 1/4 cup
Salt bread - 1/2 cup
Preparation Method
1)Wash the rice and soak it for a few hours. Leave it to drain.
2)Chop the beans, carrots, turnip into thin long pieces.
3)Chop 1/3 of the onions into thin rings, one third into fine pieces.
4)Grind the remaining onions, ginger, garlic and green chillies into a fine paste.
5)Dry roast andhra moggu. Grind this along with the cinnamon, clove and cardamom coarsely.
6)Heat oil and roast the bay leaf.
7)Add the onion paste and fry.
8)Then add the chopped vegetables and green peas and fry well.
9) Now add the ground cinnamon masala.
10)Add the rice to the cooked vegetables and fry it for a little while.
11)Add salt and 4 cups of water to this and keep it covered in low flame until the rice is fully cooked.
12)Add finely chopped coriander and mint leaves and mix well.
13)Cut the salt bread into fine pieces and deep fry in oil until they become crisp and brown.
14)Add these pieces to the rice a few minutes before serving.
15)Deep fry the onions cut into rings in oil and garnish the dish with these.
Ingredients
Basmati rice - 2 cups Beans - 100 gm
Carrots - 100 gm
Turnip - As reqd
Green peas - 1 cup
Onions - 250 gm Garlic - 2 cloves Ginger - 1/4 inch
Green chillies - 2 nos
Cinnamon(Patta) - 2 inch
Cloves(Karayampoo)- 4 nos
Cardamom(Elakkai) - 4 nos
Andhra moggu
Bay leaves(Karuga ela)- 1 no
Salt - 1/2 tsp
Coriander leaves - 1/4 cup
Mint leaves(Pudhina)- 1/4 cup
Salt bread - 1/2 cup
Preparation Method
1)Wash the rice and soak it for a few hours. Leave it to drain.
2)Chop the beans, carrots, turnip into thin long pieces.
3)Chop 1/3 of the onions into thin rings, one third into fine pieces.
4)Grind the remaining onions, ginger, garlic and green chillies into a fine paste.
5)Dry roast andhra moggu. Grind this along with the cinnamon, clove and cardamom coarsely.
6)Heat oil and roast the bay leaf.
7)Add the onion paste and fry.
8)Then add the chopped vegetables and green peas and fry well.
9) Now add the ground cinnamon masala.
10)Add the rice to the cooked vegetables and fry it for a little while.
11)Add salt and 4 cups of water to this and keep it covered in low flame until the rice is fully cooked.
12)Add finely chopped coriander and mint leaves and mix well.
13)Cut the salt bread into fine pieces and deep fry in oil until they become crisp and brown.
14)Add these pieces to the rice a few minutes before serving.
15)Deep fry the onions cut into rings in oil and garnish the dish with these.
Chicken Briyani
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
To Server 4 Adult(s)
Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation Method
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
To Server 4 Adult(s)
Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation Method
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
Subscribe to:
Posts (Atom)
