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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Instant Biriyani / Thattikootu Biriyani

Do you feel preparing a biriyani requires a lot of chopping and sautéing? Then try making this way and you will be surprised with the taste of this biriyani without adding any onions, tomatoes, ginger or garlic.

Ingredients

For the Chicken

Chicken: 1 kg

Chicken masala: 4 Tbspn

Curd: 3 Tbspn

Salt

Oil: 5 tbspn

For the rice

Basmati Rice: 3 to 3.5 cups

Water: 6 cups for 3 cups of rice

Ghee: 2 tsp

Whole Spices: cardamom, cinnamon, cloves, pepper, bay leaf

salt

For garnish

carrot: 1 grated

Mint and coriander leaves: handful

Method

1. Marinate the chicken with salt, chicken masala and curd and set aside for an hour

2. Meanwhile prepare the ghee rice. Heat ghee and add all whole spices. Add water and allow to boil. Now add salt and rice and cook until all water is gone.

3. Add a tsp of oil and saute the grated carrot for 5 mins

4. Add 5 tbspn of oil to the marinated chicken and cook without adding any water.

5. Give some time until the chicken is cooked and all water is dried up and the masala is very well roasted. This is the only step which you will need to give some time otherwise the raw taste of masala might be prominent.

6. Now add the chopped coriander and mint leaves and give a mix

7. Now add the cooked rice and mix well. Also add the carrot along with this and give a final mix

Yummy biriyani is ready in less than 20 mins.

Happy 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 Pulao

Prawns pulao ... pulao is a basic rice dish made in most indian homes. Its a ' One pot ' dish where you add the rice, veggies, spices and the prawns or any meat into a single pot and cook. Its a quick meal with a lot of  different recipes possible by simply interchanging prawns with meat or veggies.   

Ingredients

For marinating the prawns

• Prawns :500 gms
• Chilli powder: 2tsp
• Turmeric: 1/4 tsp
• Garam masala : 1 tsp
• salt
• Oil : 1 tsp

For the rice

• Cardamom pods: 4-5
• Cinnamon : 1inch
• Pepper corns: 8-10
• Bay leaf : 1
• Cloves : 5-6
• Basmati rice: 2 cups
• Chicken stock : 4 cups (Add one maggi magic cube to 4 cups boiling water to make stock
• Onion : 1 large finely chopped
• Tomato: 1 chopped
• Coriander leaves :handful
• Garlic :5-6 pods
• Oil : 4 tbsp
• salt

Method

1. Marinate the prawns with the ingredients mentioned.

2. Add oil to a wide skillet / kadai and stir fry the prawns. Do not over cook

3. Remove the prawns and add all the whole spices to the same oil . Add a table spoon more of oil if needed at this point

4. Once Masala is sauteed add the onion and make it translucent and to this add the chopped tomatoes.

5. Keep the water to boil and add the stock cube

6. Once tomato turns soft add washed and drained basmati rice and stir fry for 2-3 minutes

7. Add the fried prawns and pour the boiling stock water and cook until rice is tender. Add salt according to the salt in the stock.

8. Make a coarse paste of the coriander leaves and garlic and add to the cooked rice and leave it covered for few minutes after turning off the flame.

Tasty Prawns pulao is ready in One Pot!!

Happy Cooking!!

Shabana

Shabana Faizal

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Egg Fried Rice...Want a great way to reuse your left over rice? This is the answer... Easy egg fried rice made with very less ingredients and tastes no less!

Ingredients

• Onion: 1 Medium chopped
• Eggs: 3 numbers
• Spring Onions with leaves; 1/3 to 1/2 cup
• Refined Oil: 3-4 Tbsp

If cooking rice for the fried rice then cook about 1.5 glasses of basmati rice in 3 cups water and allow it to cool to room temperature before you use it or Left over rice: 4-5 cups.

Salt and pepper to taste ( pepper can be up to 1.5 Tsp)

Method 

1. Add oil to a wide skillet and saute the onions until translucent
2. Lower the flame and crack 3 eggs one at a time into the skillet with the sauted onions 
3. Add salt and scramble the eggs slowly for few seconds. And once the eggs are 50 % done then immediately add the cooked and cold rice and keep mixing along with eggs. This will result in the scrambling of the eggs and also mixing it well with the rice
4. Add pepper and finely chopped spring onions and mix well until all rice is nice and hot
5. Serve hot with favourite side dish or sauces...

Note: The best results can be obtained if cold rice is used.

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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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Sausage fried rice

A recipe where lot of variations are possible and each one gets to be unique in its own way - yes, I'm talking about Chinese fried rice . You name it and they have a fried rice with that ingredient. So in that guts I too tried out a fried rice with a new ingredient ; Sausages. Now this recipe is one amongst those which fall on our dining table frequently and its mostly because of the easiness to make and the taste it gives and above all the ingredients are mostly in the fridge! This makes this dish a life saver when you have unexpected guests. So let's move on!




Ingredients

Serves: 4

• Sausages : 7 nos cut into medium thick rounds
• Ginger and Garlic : Finely chopped 1 tbsp each
• Onion : 1 nos finely diced cubes
• Capsicum : 1 nos cubed
• Tomato : 1 nos cubed
• Spring onions : 2-3 ( with the onions and greens)
• Tomato ketchup : 2tbsp
• Chilli sauce : 1 tbsp
• Soya sauce : 1 tsp
• Pepper powder : 1.5 heaped teaspoons
• Rice : 2 cups  ( Cook this until soft and keep aside to cool)
• Salt
• Butter and oil : 2 tbsp each

Method

1. Take a wide pan or wok and add the butter and oil . Before it heats up add the ginger and garlic chops and saute well for a minute. It need not change colour. It just needs to lose the raw flavour
2. Add the cut sausages and 1 tsp black pepper powder and cook well for 5 minutes by stirring occasionally
3. Add the onions and wait for it to get translucent. Then add the tomato and give a quick stir for about 3-4 minutes and then add the capsicum and further saute for 3-4 minutes
4. Add all the sauces , salt and half teaspoon pepper powder and mix well
5. To this add the pre cooked rice and keep mixing well till the entire rice is tossed in the sauce well and the rice gets nice and hot.
6. Add finely chopped spring onions and give it a nice mix.

Note : If time permits cook the rice prior day or at least few hours back and leave it in the fridge in air tight container and use it once the sauce is ready  . This will ensure the right consistency of rice !

Enjoy easy cooking!
Shabana

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Ghee rice in pressure cooker

Sometimes the most unique dishes can be the ones made with the least effort and time. Today I am going to share with you one such recipe which is a life saver when you have unexpected guests. This dish is quite special to me as i learnt it from my mom during my initial days in kitchen. Pressure cooker is always a time saver and this recipe also gets to be easy coz its cooked in the pressure cooker! Let's look into this amazingly easy dish.

Ingredients

• Basmati rice : 2.5 cups
• Water : 4.5 cups
• Cardomom pods : 5-6
• Cloves : 5-6
• Cinnamon stick : 1" piece broken
• Pepper corns : 8-10
• Bay leaf : 1
• Fennel seeds : 1/2 tsp (Optional)
• Ghee : 4-5 tbsp
• Salt : 1 tsp

Method

1. Heat the pressure cooker and add ghee and once ghee is hot add all the raw spices and saute for a minute.
2. Add the measured water
3. While the water is boiling wash the rice thoroughly and drain all excess water and add the rice to cooker. Add salt and mix well
4. Close the lid of the pressure cooker and wait for the first whistle and immediately put off the flame and wait for all the pressure to get released by itself
5. Once all pressure is released open and give a good mix and serve hot!

Easy Cooking!!
Shabana

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