Kappa Biriyani

Ingredients

• Tapioca: 1/2 Kg
• Turmeric: 1/4 Tsp for cooking Tapioca
• Coconut Oil: 2 Tbsp
• Curry Leaves: handful
• Green Chilli: 2 nos
• Ginger garlic paste or crushed: 1 Tbsp
• Onion: 2 medium sized chopped to small pieces
• Red Chilli powder: 1 Tsp
• Coriander Powder: 1/2 Tsp
• Turmeric powder: 1/2 Tsp
• Garam Masala: 1/2 Tsp + 1/4 tsp
• Cooked Beef: 1 cup ( Cooked with turmeric and salt and water. Keep the beef ready with the water)
• Egg : 1
• Salt

Method

1. Cook beef with turmeric and salt and keep aside

2. Cut the tapioca into small pieces and cook with plenty of water 1/4 Tsp turmeric and salt. Once cooked drain water and smash the tapioca well.

3. Heat oil and add curry leaves, green chilli and ginger garlic paste and saute well.

4. Add the onion and saute well

5. Add all the powders and saute well and add the beef with the cooked water. Mix well and add the mashed tapioca to the masala

6. Add the egg and 1/4 more tsp of garam masala and mix well till the egg is cooked and well incorporated. Serve hot.

Spicy Cooking!

Shabana

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 Sindhi Biryani

For Rice

• Basmati Rice : 3.5 Cups
• Water : 6 Cups
• Refined oil : 2 Tbsp
• Tomato : 1 Sliced
• Green Chilli : 2 Nos
• Salt

For Masala

• Chicken : 1 Kg
• Onion : 2 Chopped
• Ginger Garlic Chopped : 1 Tbspn each
• Green Chilli : 6 Crushed or chopped
• Cumin seeds : 1 Tsp
• Bay Leaves : 3
• Turmeric Powder : 1/2 Tsp
• Cumin Powder : 1 Tsp
• Red Chilli powder : 1 Tsp
• Coriander powder : 1 Tsp
• Garam masala : 1 Tsp
• Salt for Masala
• Puree of 1 Tomato
• water : 1/4 cup
• Cardamom Powder : 1/2 Tsp
• Tomato : 1 whole cut into chunks
• Coriander Leaves : Plenty
• Mint leaves : Handful
• Lime Juice : 1/2 lime
• Red and yellow food colour mixed in little water ( Optional)
• Refined oil : 2 Tbspn

Method

Prepare Rice

1. Heat Oil and add the tomato and green chilli and add the washed rice.
2. Add water and salt and cook rice until all water is dried

Prepare Masala

1. Heat oil, saute onions and add ginger garlic and saute further
2. Add the cleaned chicken and mix for 2 mins
3. Add the cumin seeds and bay leaf and further mix for a minute
4. Now add all the powders except the cardamom powder
5. Mix well and add tomato puree and cook for few minutes
6. Now add the water and salt and cook the chicken completely. While chicken is half cooked add the cardamom powder
7. Once chicken is completely cooked add the one tomato cut into chunks and the mint and coriander leaves, followed with mine juice.
8. Mix well for a minute and spread the chicken masala completely at the bottom of the pot.
9. Spread the entire cooked rice on top of it and completely reduce flame and keep for 5 mins on Dum. 
10. Add food colour on top of the spread rice, if preferred.
11. Mix well and serve

Biryani Time!!

Shabana

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 Who doesn't like biriyani? Fresh/frozen minced meat is something that is very cheap and easily available in everywhere, especially in Middle East. Its quite handy if you can store few of them in your freezer and cook this biriyani with it when you are short of time and regular meat. I personally prefer only fresh meat over frozen meat but this Kheema is an exception. You can make tasty biriyani within no time and always available ingredients.

Ingredients

• Ghee - 1 Tbsp
• Oil - 1 Tbsp
• Onion - 4 no. chopped
• Green chili - 2 no. chopped
• Ginger garlic paste - 2 tsp
• Tomato - 2 nos chopped
• Turmeric powder - 1/2 tsp
• Chili powder - 2 tsp
• Garam masala powder - 1.5 tsp
• Coriander powder - 1 tsp
• Salt to taste
• Minced meat - 400 gms
• Yogurt/Curd - 1/4 cup
• Few Mint leaves
• Few Coriander leaves

For Cooking Rice

• Water
• Basmati Rice - 4 cups (soaked for 30 mins)
• Salt - 2 tsp
• Bay leaf - 2 nos
• Green Cardamom - 3 nos
• Star Anise - 1 nos ( Optional)
• Piece of Cinnamon
• Few Clove
• Oil - 1 tsp

Method

1. Prepare the rice by heating the ghee and roasting all the whole spices for few seconds and pour 6 - 7 cups of water and boil
2. Add washed and soaked rice to the boiled water and close lid.
3. Cook for 10-12 minutes until all water is gone
4. Prepare the masala by sauteing the onions in oil
5. Add ginger and garlic and further sort
6. Saute the tomatoes until soft
7. Add all the masala powders
8. Whisk in the curd
9. Add coriander and mint leaves
10. Add in the minced meat / kheema and allow to cook for 10 mins. Add in little water if needed
11. Spread this in the bottom of the biriyani pot as shown in the video and put the cooked rice on top.
12. Sprinkle some garam masala and coriander leaves and keep on minimum heat for 5 mins.
13. Switch off flame and rest for 5 mins
14. Easy and tasty biriyani ready.

Easy Cooking!!

Shabana

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Pressure Cooker Mutton Biryani

Mutton biriyani in a Pressure Cooker is a real time saver when you have some unexpected guests at home. A small flavour enhancing twist in this recipe is that i used coconut milk to cook the rice. A one pot recipe you really should try.

Ingredients

• Mutton - 1 kg
• Turmeric powder - 3/4 Tsp
• Chili powder - 2 Tsp
• Salt to taste

For Masala paste

• Shallots - 6 nos
• Garlic cloves - 3 or 4
• Ginger - 1 inch crushed piece
• Green chili - 2 nos
• Red chili - 6 nos
• Grated Coconut - 2 Tsp
• Few Mint leaves
• Few Coriander leaves
• Coriander powder - 1 Tsp
• Water to grind

For Pressure cooking

• Ghee - 2 Tbsp
• Oil - 1 Tbsp
• Cinnamon - 1 inch piece
• Cardamom pods - 3 to 4
• Few Cloves
• Bay leaves
• Onion - 4 nos thinly sliced
• Tomato - 3 nos chopped
• Grounded Masala paste
• Salt to taste
• Diluted Coconut Milk - 3 cups
• Coriander leaves - handful
• Mint leaves
• Basmati Rice - 3 cups (soaked 30 mins)

Method

1. Soak basmati rice for 30 minutes.

2. Marinate the mutton in a mixing bowl with turmeric powder, chili powder and salt and let it sit for 15 minutes. 3. In a blender grind shallots, garlic cloves, ginger, green chili, red chili, grated coconut, mint leaves, coriander leaves and coriander powder and keep the masala paste ready. 4. Heat ghee and oil in a pressure cooker. Add the whole spices (cinnamon, cardamom pods, clove, bay leaves). 5. Add the thinly sliced onions and saute till it turns a brown color. 6. Then add tomatoes and saute for few minutes. 7. Now add the grounded masala paste and saute for few minutes. 8. Add the mutton pieces and salt. Mix well. 9. Add diluted coconut milk, coriander leaves, mint leaves and pressure cook the mutton ( 4- 5 whistles ). 10.. Once mutton is cooked check for seasoning and add accordingly. 11. Keep the flame on low and add soaked basmati rice and cook for 1 whistle. 12. Turn off the stove and let it sit for 5 minutes. 13. Enjoy the pressure cooker mutton biryani with raita or any gravy of your choice.

Note: The same can be done in non stick biriyani pot too. Just cook the mutton in pressure cooker as mentioned in the steps and then transfer the mutton masala to a biriyani pot and add basmati rice and cook with lid closed on medium flame.

Happy cooking

Shabana

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Prawns biriyani

A Kerala style Prawns Biriyani from my kitchen which I tried and was relished by all at home. Do try and please your loved ones.

Ingredients

Serves: 5-6

For the prawns marinade

• Cleaned and deveined prawns: 1 kg
• Redchilli powder: 2 tsp
• Coriander powder: 1 tsp
• Turmeric: 1/2 tsp
• Gingergarlic paste: 1 tsp
• Lemon juice: 1 tsp
• Salt

For the prawns masala

• Onion: 4 medium sized thinely sliced
• Green chilli: 8-10 nos
• Ginger garlic paste: 1 tbsp
• Red chilli powder: 1 tsp
• Coriander powder: 2 tbsp
• Turmeric powder: 1/2 tsp
• Garam Masala: 1 tsp
• Curd: 3-4 tbsp
• Salt
• Oil or ghee to fry prawns
• Coriander leaves and mint leaves chopped: 1/4 cup each

For the rice

• Basmati rice: 4 cups
• Water: 8 cups
• Oil: 5-6 tbs
• Cinnamon stick: 1" inch piece
• Cardamom pods: 3-4
• Cloves: 5-6
• Pepper corns: 8-10
• Bay leaf: 1

Method

1. Make a paste of the marinade using very little water and marinate the prawns for at least 30 mins in fridge
2. Heat oil and shallow fry the prawns until done
3. To the same oil add the onions and chillies and saute well
4. Once colour changes add the ginger garlic paste and continue sauteing.
5. Now add all the powders and cook till raw smell goes
6. Add coriander and mint leaves  and yogurt
7. Add the cooked prawns and mix well and if gravy is too dry then add about 2-3 tbsp of water and the masala is done.

Making the rice

1. In  pressure or biriyani pot add the oil and saute all the raw spices for a minute
2. Add washed and drained rice and roast in ghee along with the spices for 4-5 minutes. 
3. Boil 8 cups of water in another vessel and add to the rice
4. Cook until all water evaporates. If using pressure cooker then cook for one whistle. 

Assembling the biriyani

Layer the bottom of a pan with cooked rice, then assemble a thick layer of prawns masala and again alternate it with rice and prawns masala. Keep continuing till rice and masala is all used. Make sure the top and bottom layers are rice. Heat a tawa and place the birth an I pot on top and lower flame. Place it and heat for 10 minutes. Switch off flame. Mix and serve. Garnish with fried onions,nuts and raisins.


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Happy cooking!
Shabana

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Biriyani is a mixed rice dish from the Indian sub continent and is an all time favourite for the Indians. It can be made with vegetables, fish or meat of any type. I would love to share my way of making Fish biriyani which is too much inclined to the Kerala cuisine. If you love to get indulged in the spices of Gods own Country do try this recipe and tell me how it tickled your taste buds. The preparation mainly include three stages, one is to marinate the fishes and fry them, then prepare the masala for the biriyani and finally cook the rice.

Ingredients

For the rice

• Basmati rice: 2.5 cups
• Water: 4.5 Cups
• Ghee: 2 Tbspn
• Cardamom: 3-4
• Cinnamon Stick: 1” piece
• Cloves: 3-4
• Bay leaf: 1
• Pepper corns: 8-10

For the fish Marinade

• Fish cut into round slices: ½ Kg
• Red chilli powder: 1 Tsp
• Turmeric powder: ½ Tsp
• Ginger Garlic Paste: 1 Tbsp
• Lemon Juice: 1 Tsp
• Salt to taste

For the masala

• Onions: 4
• Green Chillies: 6-8
• Ginger garlic paste: 1 Tbsp
• Redchilli powder: 1 -2 Tsp
• Turmeric Powder: ½ Tsp
• Fresh coriander and pudina (mint) leaves: 1 handful
• Yogurt: 3-4 Tbsp
• Salt to taste
• ghee: 2 Tbsp
• Oil: To fry fish and the left over oil can be used for masala along with the ghee
• Garam Masala: ½ Tsp

Method

Preparing the masala

1. Using the ingredients mentioned in the marinade, marinate the fish for half to one hour

2. Shallow fry the fishes in oil and keep aside

3. Using the same left over oil and 2 tbspn of ghee sauté the onion and green chillies until soft

4. Add the ginger garlic paste and cook for 2 minutes.

5. Now add red chilli powder, turmeric powder and needed salt and sauté well

6. Add the fried fish pieces and coat it well with the masala taking care that the pieces don’t break.

7. Finally add the garam masala powder and mix well

Preparing the rice

1. Add ghee to a pressure cooker and once it is hot enough add all the whole spices mentioned in the ingredients and cook for a minute on medium flame.
2. After that add the measured 4.5 cups of water and while the water is boiling wash and drain the rice and add it to the water. Close lid with the whistle on.
3. Switch off flame on one whistle and allow to cool.

Assembling the rice and the masala

1. Take a wide pan with lid and assemble 1/3 rd of the cooked rice to the bottom of the vessel
2. On top of the first layer of rice assemble half of the masala prepared and spread well to almost cover the rice
3. On top of the masala add rice and then again followed by masala and finally the rice on top.
4. Heat a tawa on high flame and once it is hot then reduce the heat to minimum and place the assembled pan on top of the tawa and switch off flame after 5-7 minutes.
5. Serve it hot by mixing rice and masala from one side of the dish.

Note: If you prefer serving the rice and masala separately then you can omit the assembling part.

Happy Cooking!

Shabana

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