Prawn / Chemmeen Biriyani

Ingredients ( Serves 3 - 4)

 

Marinade

1. Prawns - 30 - 35 ( Around 400 g)
2. Turmeric powder - 1/2 tsp
3. Chilly powder - 1 tsp
4. Pepper powder - 1/2 tsp
5. Salt - As required

For the masala

1. Onion - 1 large, thinly sliced
2. Tomato - 1 medium, chopped
3. Fresh ginger-garlic paste - 2 - 3  tsp
4. Green chillies - 7 - 8, seeded
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 1/4 tsp
7. Coriander powder - 2tsp
8. Garam masala - 1.5 tsp
9. Mint leaves - 1/4 cup, chopped
10. Cilantro - 1/4 cup, chopped
11. Salt - To taste
12. Oil - As required

Method

1. Clean and wash the prawns. Marinate the prawns with the ingredients under marinade for at least 2 hrs in a refrigerator. Shallow fry the marinated prawns in oil until done. It won’t take more than 3 - 4 minutes on each side, at medium-low heat. Drain on to a paper towel.

 

 

2. In the same pan, add thinly sliced onions. Stir-fry until they turn light brown at medium heat. Now add ginger-garlic paste and green chillies. Stir fry for a few more minutes. Add turmeric powder, chilly powder, coriander powder and garam masala. Stir-fry for a few seconds and add the chopped tomatoes. Cook until the tomatoes get mashed up. Now add 1/2 cup water and mix well. Bring to a boil and add the fried prawns. Cook for a minute and add the chopped cilantro and mint. Taste check for salt. Switch off.

 

Cooking Rice

Basmati rice - 2 cups

    To cook rice I usually follow the draining method. Soak the basmati rice for around 30 mts. Drain and keep aside. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon - 2, fennel seeds – half tsp, star anise- 2 and mace - 3). I usually add lots of whole spices. Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 - 20 mts at medium heat.  Drain the water and allow the rice to cool.

To Garnish

Onion - 1 medium, sliced very thin and deep fried in oil/ghee till brown

Cashews and raisins - 1/4 cup deep-fried in oil / ghee

Cilantro - 1/2 cup

Mint - 1/2 cup

Layering

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then add the fried onions, cilantro, cashews, raisins, mint leaves and prawn masala. Now add the cooked rice and repeat the process. You can sprinkle some fennel powder or biriyani masala and a little ghee on each layer. The topmost layer should be that of rice with the items under garnish.  Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 10 - 15 mts (depending on the cookware you use). If you are planning to keep it for long, cook the rice only till it is 95% done or so. If you are using stovetop keep it at low flame for around 5 - 10 mts. Serve hot with boiled eggs, biriyani chammanthi, raita, pappad and lemon pickle. This recipe serves around 3-4 people.

Mushroom Rice

Ingredients

1. Basmati Rice - 2 cups
2. Mushroom - 300 gm
3. Onion - 1/2 medium, chopped
4. Tomato - 1 small, pureed
5. Green chillies - 2, seeded and slit
6. Ginger - garlic paste - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 3/4 tsp
9. Garam masala - 3/4 tsp
10. Whole garam masala - Cardamom - 2, Cloves - 6 - 7,  Cinnamon stick - 1 inch, Bay leaves - 1-2
11. Salt - To taste
12. Oil / ghee / butter - 1 tbsp

Method

1. Wash the mushroom slices and chop them.

   Wash the rice and soak for at least 30 minutes. Drain and keep aside.

2. Heat oil / ghee at medium heat and add whole spices. Stir for a few seconds and add ginger-garlic paste, chopped onion and little salt. Stir-fry until onion turns light brown. Add tomato puree, saute until oil separates. Add the masala powders, enough salt and chopped mushrooms. Water will ooze out from the mushrooms. Stir-fry until the water evaporates. It takes about 6 - 8 minutes at medium heat.

3. Now add the rice. Stir-fry for a few minutes.

 

 

4. Add 4 cups of warm / hot water to the rice-mushroom mixture. Add enough salt. Bring it to a boil and cook covered at medium-low heat until water is absorbed and rice is fully done. OR You can transfer this mixture to a rice cooker and cook. Gently fluff the rice using a fork and transfer to a serving dish.

Pressure Cooker Method

Pressure cooker procedure - Transfer the whole mixture to a pressure cooker after step 3 and add 4 cups of warm/hot water to it. Add enough salt. Give it a mix. Let the mixture come to a boil. Close the pressure cooker with its lid and cook at medium heat. When steam starts coming out continuously and profusely from the vent, put the pressure cooker weight and switch off the stove. Open the pressure cooker when the pressure releases or after 15 - 20 minutes. Fluff the rice with a fork and transfer it to a serving bowl. Enjoy this delicious mushroom rice with raita and pickle.

 

Chicken Pulav

 

This is for all those people who love biryani, but don't have time for the elaborate process involved in making it. Sometimes we might just wish, how nice it would be to have biryani, but feel lazy to make it and end up buying it from a restaurant and would say...oohhhh this is not the biryani I wished for! So this recipe is dedicated to all those people, for this is the next best alternative to chicken biriyani. This pulav uses almost the same ingredients as a biriyani, only the method is entirely different. So be prepared to taste the difference!

Ingredients

1. Chicken - 2.5 chicken breasts or around 1/2 kg (You can also use chicken thighs or whole chicken)
2. Basmati rice - 2 cups
3. Water - 4.5 cup
4. Onion - 1 medium, thinly sliced
5. Tomato - 1, chopped fine
6. Mint leaves - 1/2cup, chopped
7. Cilantro - 1/4 cup, chopped
8. Ginger - garlic paste - 1 tsp
9. Ginger - 1 inch, roughly chopped
10. Garlic - 2 - 3, crushed 
11. Green chillies - 3 - 4 slit
12. Chilli powder - 1 tsp
13. Garam masala powder - 1 tsp
14. Shahi jeera/ black cumin seeds - 1/2  tsp (optional)
15. Whole spices -  Cinnamon stick - 2, cloves - 5 -6, cardamom - 3-4, bay leaves - 2-3, whole pepper corns- 5-6
16. Cashews - 2 tbsp, to garnish
17. Raisins - 2 tbsp, to garnish
18. Oil / ghee - 3 tbsp
19. Salt - To taste

Method

1. Wash and soak the rice for 30 minutes. Drain water and keep aside.

2. Clean and cut the chicken to small pieces. Marinate them with around 1/2 tsp salt for at least 30 minutes. This step is optional.

3. Boil 4.5 cups of water in a vessel adding enough salt, roughly chopped ginger, crushed garlic and half of the whole spices mentioned under the ingredients. Add the chicken pieces and cook until just tender (for around 8 - 10 minutes). Take out the chicken pieces with a slotted spoon. Keep aside. Reserve the stock for cooking rice. Discard the whole spices along with the chopped ginger and garlic. You can pass the stock through a fine-meshed sieve if you want.

 

4. Heat ghee / oil ( 2 - 3 tbsp) in a pan at medium heat. Fry cashews until golden brown. Drain on to a paper towel. Now fry the raisins until they get plump. Drain on to a paper towel. Finally fry sliced onion until golden brown. Drain 2 tbsp of fried onion onto a paper towel. Keep aside for garnishing.  Now add the remaining whole spices to the pan. Mix well and saute for a few seconds. Add ginger-garlic paste, green chillies. Saute until their raw smell is gone. Now add the chopped tomato pieces. Saute for 2 minutes and add chilly powder, shaji jeera, little salt and garam masala powder. Mix well and add the chicken pieces, chopped cilantro and mint. Saute until the chicken pieces are lightly browned or for around 8  - 10 minutes. Add the strained rice and mix well. Saute for another 2-3 minutes.

 

 

 

5. Now add 4.25 cups of chicken stock to the pan. Give it a mix. Bring to a boil. Cover and cook at medium flame until the liquid gets absorbed. I prefer cooking it in a pressure cooker. Pressure cooker procedure - Transfer the whole mixture to a pressure cooker after step 4 and add 4.25 cups of the chicken stock to it. Give it a mix. Let the mixture come to a boil. Close the pressure cooker with its lid and cook at medium heat. When steam starts coming out continuously and profusely from the vent, put the pressure cooker weight and switch off the stove. Open the pressure cooker when the pressure releases or after 12 - 15 minutes. The rice will be perfectly cooked. Fluff the rice with a fork and transfer immediately to a wide serving bowl. Garnish with fried onion, cashews, raisins, 1 - 2 tbsp chopped cilantro and mint leaves. Serve hot along with raita.

 

Hari Bhari Biriyani (Vegetable Biriyani)

   We are back with yet another biriyani recipe....and trust me, the recipe is surely gonna find its way to your recipe collections, if you give it a try! This biriyani is simple to make, it’s nutritious and tastes yummy!!! I adapted this recipe from one of my borrowed cookbooks “Your rice cookbook”. The method is different from the usual biriyanis and has no time-consuming steps like layering or baking. Being an ardent lover of chicken biriyani and other non-veg biriyanis, I have never before tried the veggie version. But this simple recipe won my heart and am sure you guys will love it too!  

Ingredients (Serves - 4 - 5)

1. Basmati rice - 2 cups
2. Ginger - garlic paste -1 tsp
3. Tomato puree - 2 tbsp (You can seed and grind one small tomato)
4. Onion - 2 small, finely sliced
5. Paneer - 1/4 kg, cubed
6. Carrot - 2 small, cubed
7. Cauliflower - 3/4 - 1 cup, cut into small florets
8. Frozen green peas - 1/4 cup
9. Cilantro - 3 tbsp, chopped
10. Mint -3 tbsp, chopped
11. Whole spices - (Bay leaves - 2 - 3, Cinnamon stick - 2, Cloves - 6 - 7, Cardamom - 3 -4 , mace - 2 - 3, whole pepper - 5 - 6)
12. Garam masala  powder - 1 tsp
13. Cumin powder - 2 pinches
14. chilly powder - 1/ 4 tsp
15. Raisins - 3 tbsp
16. Cashews - 3 tbsp
17. Salt - To taste
18. Oil/ ghee - As required

Method

1. Wash the rice well and keep aside to drain.

2. Heat enough oil (around 1/4 - 1/2 cup) in a deep pan and fry the raisins, then cashews. Drain on to a paper towel. Add in the sliced onions and fry until brown.  Drain on to a paper towel. Now fry the paneer cubes until lightly browned. Drain on to a paper towel and keep aside.

3. Heat 1 tbsp oil in a heavy-bottomed vessel and fry the whole garam masala for a few seconds. Now add the ginger-garlic paste. Fry for a minute and stir in the tomato puree. Saute until oil separates. Add the garam masala powder, cumin powder, chilli powder, little salt and the vegetables (cubed carrots and cauliflower pieces). Saute for 4 - 5 minutes and add the drained rice. Saute for 2 - 3 minutes.  Mix in some of the fried onion, chopped cilantro and mint.

 

4. Add around 4 cups of  water to the pan. Adjust the salt. The water should be slightly salty. When the water starts boiling add the frozen green peas. Cover and cook the rice until done. (I usually transfer the rice - veggie mixture to a pressure cooker after step 3 and add around 4 cups hot water (in which enough salt has been added). Add frozen green peas. Mix everything well and check for salt. The water should be slightly salty. Cover the pressure cooker with its lid. When steam starts coming out continuously, put on the pressure cooker weight and switch off the stove. Let it sit there for at least 15 minutes or until the pressure is released. Open the pressure cooker. The rice would be cooked to the right consistency). Transfer the rice to a serving bowl. Stir in the fried paneer cubes, remaining fried onions, cashews, raisins, chopped mint and cilantro. Mix well. Serve with raita, pickle, chutney or any spicy curry.

Tips:

1) You could also cook this biriyani in a rice cooker after step 3.

Recipe adapted from “ Your Rice Cookbook” by Sharmilla Chandra and Richa Bery

Spicy Kerala Style Fish Biriyani

    I was always reluctant to have fish biryani until one day I tasted it in my husband's aunt's place for our virunnu after wedding. It just shattered my belief that fish biryani cannot compete with the taste of other biryanis. So here I am sharing a fish biriyani recipe. The recipe is somewhat similar to that of the chicken biriyani recipe that we posted here. Although fish biriyani tastes best with king fish, I tried this biriyani with salmon which is our favorite fish. This recipe serves around 5-6 people.

Ingredients

 

1. Fish - Around 3/4 - 1 kg, cleaned and cut into medium-sized pieces

2. Basmati Rice - 2.5 cups

 

Marinade

 

3. Chilli powder - 2 tbsp

4. Turmeric powder - 1/2 tsp

5. Pepper powder - 1 tbsp

6. Coriander powder - 2 tsp

7. Ginger - Garlic paste - 1 tbsp

8. Fennel powder - 1.5 tbsp

9. Yoghurt - 2 tbsp

10. Salt - To taste

 

For masala

 

11. Onion - 2 large, sliced (Use pearl onions(15-20) to make the gravy more tasty. Crush  them along with ginger, garlic, green chillies and the whole spices)

12. Tomato - 2 medium chopped

13. Green chillies - 6

14. Curry leaves - 2 sprigs

15. Garlic - 5-6

16. Ginger -  2 inch piece

17. Whole Spices - Cloves- 8-10, Whole pepper corns - 8 - 10, Cinnamon Sticks - 2, Cardamom - 2-3, Bay leaves - 2, Mace - 3-4, star anise - 1, fennel seeds - 1/2 tsp)

18. Turmeric powder - 1/4 tsp

19. Chilli powder - 1/2 tsp

20. Pepper powder - 1/2 tsp

21. Coriander powder - 1 tsp

22. Biriyani masala powder - 1 tbsp ( I usually use home-made garam masala but for this recipe I used bombay biriyani masala powder available in the stores here. I always add fennel powder, if I do not use my home-made masala since its flavour predominates my masala powder.)
23. Fennel powder - 2 tsp

24. Salt - To taste

25. Oil - As required

For garnish

26. Fried onion - 1/2 cup

27. Cilantro - 1/2 cup

28. Mint - 1/2 cup

29. Fried cashews and raisins - 1/2 cup

 

 

Cooking Rice

To cook rice I usually follow the draining method. Soak the basmati rice for around 30 mts. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, lemon juice – half lemon, whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon - 2, fennel seeds – 1tsp, star anise- 2 and mace - 3). I usually add lots of whole spices. Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. Drain the water and allow the rice to cool.

 

Method

1. Marinate the fish pieces with the items under marinade for at least 4-5 hrs. Keep it in the refrigerator.

2. Shallow fry the fish fillets in oil and keep aside.

 

3. Crush together ginger, garlic, green chillies and half of the whole spices mentioned under the ingredients for masala.

4. In a wide pan, heat oil and add the remaining whole spices. Saute for a few seconds and add sliced onion. When the onion turns brown add the crushed ginger-garlic-greenchilli-whole spices mixture and saute for a few more minutes.

  

5. Now add the chopped tomatoes, curry leaves and cook until the tomatoes are all mashed up. Lower the flame and add the masala powders mentioned under the ingredients. Saute for a minute and add 1/2 cup water. Boil the gravy and switch off. Now add the fried fish pieces to this masala and coat them well. Keep aside.

 

 

 

Layering

 

    Smear the base of the baking dish with ghee. Then add the fried onions, chopped cilantro, mint, cashews, raisins, and the fish pieces with some gravy. Now add the rice and repeat the process. The topmost layer should be that of rice with the items under garnish.  You can pour the gravy over it. Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 25 - 30 mts (depending on the cookware you use). If you are planning to keep it for long, cook the rice only till it is 95% done or so. If you are using stovetop keep it at low flame for around 10-15 mts. Serve hot with boiled eggs, raita, pappad and any pickle of your choice. This recipe serves around 5 people.

 

 

 

 

Chicken Fried Rice

   Fried rice is one of the most popular recipes in Asia. This is a versatile dish since you can use any combination of vegetables, meat or seafood that you like. My mother used to make it for us when we were kids and it was a treat for us. Every one have their own way of making fried rice. I got this basic recipe from vahrevah.com to which I have made a few changes. The best rice to make fried rice is left-over rice since each grain will be separate. This delicious dish is extremely easy to prepare. Be careful not to overcook the vegetables, they should be crunchy. Kids will love it.

 

 

 

 

Ingredients

 

 

1.  Cold cooked rice - 3 cup (I used basmati rice)

2.  Chicken breast halves (skinless boneless) - 2 finely diced

3.  Green bell pepper - half finely chopped

4.  Red bell pepper - half finely chopped

5.  Carrot - 1

6.  Beans  - 50 gm

7.  Onion - half finely chopped

8. Garlic - 3 minced

9.  Pepper powder - 1/2 tsp

10.  Corn flour - 1/2 tsp

11.  Soy sauce - 1 tbsp or to taste

12. Vinegar  - 1 tbsp

13. Egg - 3 beaten

14. Spring onion - 2

15. Celery - 2 stalks

16. Salt - To taste

17. Sugar - 1/2 tsp

18. vegetable oil or butter - 1 tbsp

 

 

Method

 

 

 

 

 

 

 

 

1)  To the chicken pieces add pepper powder, few drops of egg, salt and corn flour.  Shallow fry them in oil.

 

 

 

 

 

 

 

2)  Heat 1 tbsp oil or butter in a wide pan. Add chopped garlic, onion and saute till onion turns light brown. Now add beans. Saute at high heat for a minute. 

 

 

 

 

 

3)  Add carrot and bell pepper.  Saute for a few minutes at high heat. Add soy sauce, vinegar

and mix well.  Add the chicken pieces (you can chop the fried chicken pieces if you want) . Mix well.

 

 

 

 

 

4) Now add rice and stir fry for a few minutes. Add sugar and garnish with spring onion and celery.  Check salt.  Scramble the eggs in a separate pan and mix well with the rice. Serve hot.

 

 

 

Tips:

 

1.  Vegetarians can avoid egg and chicken.

2. Use left-over rice to make fried rice.

3.  You can use other veggies like green peas, corn, broccoli, bean sprouts, babycorn, mushroom etc.

 

 

Vegetable Pulav

     This is a different style pulav, which is easy and tasty too. It will go with chicken curry, chick peas curry, or any vegetable curry, even with curd and a pickle.

 

 Ingredients

 

1.Basmati rice - 3 cup

2.Carrot - 1 grated

3.Beans -  ½ cup cut diagonally

4.Green peas - ½ cup

5.Onion - ½ (medium-sized)

6.Raisins - ¼ cup

7.Cashew -1/4 cup

8.Cloves - 6

9.Cardamom - 4

10. Cinnamon stick - ½ inch

11. Black pepper corns - 8

12. Ghee - 1 tsp

13. Salt  - to taste

 

Method

 

 

1. Soak the rice for 20 minutes.

2. Drain it.

3. Shallow fry the raisins, cashews and keep aside.  

4. Fry the onion. 

5. Then shallow fry the beans with a pinch of salt. 

6. When the beans are half-done add the carrots and shallow fry them(add oil if needed). Keep these fried vegetables aside.

    

 

 

 

7. Heat a heavy nonstick pan, add the ghee and fry the drained rice in low flame for 5 mts. 

8. Meanwhile in another vessel boil water (6 cup for 3 cup of rice) with salt and whole garam masala. 

9. Pour the boiling water to the pan containing fried rice and stir well. Close it with a lid and cook in medium heat.

10. Check for water in between.

11. After 25- 30 mts the rice will be 98% cooked and there will be no water in the pan. 

12. Then remove it from the heat and add the green peas (don’t stir), close it again with the lid. Let it cool. 

13. The rice will be fully cooked by that time. Now add the fried Vegetables, fried onion, cashews, raisins to the rice and mix gently with a fork.