biriyani

All posts tagged biriyani

Easy Vegetable Biriyani

Posted by veeenajan on December 11, 2014
Posted in: Bachelors Recipes, kerala vegetable biriyani. Tagged: , , , , . 7 Comments

Ingredients

vegetable biriyani

vegetable biriyani

Basmati Rice/Jeerakasala rice-3cups

Onion-4

Cashewnuts-handful

Raisins-handful

Tomato-one

Carrot-1

Soya chunks-1/2cup

Beans-4

Green Peas-1/4cup

Potato-1

Cauliflower-1/4cup

Ginger-small piece

Garlic-3 cloves

Green chilli-3

Turmeric powder-1/4tsp

Chilli Powder-1 1/2tsp

Garam masala-1tsp

Pineapple-2 tbsp chopped

Coriander leaves-

Mint Leaves-

Curd-1 tbsp

Cardamom-3

Cloves-3

Cinnamon-1 stick

Salt

Ghee

Lemon Juice -1tbsp

Food  Yellow colour-one drop(opt)

Pineapple essence -opt

vegetable biriyani

vegetable biriyani

Method

Wash rice thoroughly and soak for 30 minutes ..

Boil water in a big pan or vessel by adding all the whole spices along with enough salt ..

When the water starts boiling well add soaked rice and cook ..

When the rice is done  3/4th ,add lemon juice and 1tsp of ghee …

Then strain the rice and allow to cool ..

When cooled if u want u can remove the spices ,i always do that (don’t like to bite those while having tasty biriyani 😉 )

Heat oil and roast thinly sliced onion(1) till golden colour ..remove and keep aside in a kitchen tissue

Roast cashew nuts and raisins in ghee and keep aside ..

vegetable biriyani

vegetable biriyani

For the masala preparation

Soak soya chunks in hot water for 20 minutes and then squeeze the water out and again wash well for 2-3 times and drain them ..keep aside

Heat ghee or dada in a thick bottomed pan

Add crushed ginger-garlic-green chilli mix..

Saute for 5 minutes in medium flame ..Stir continuously

Then add finely sliced onion (3 ) and add some salt and saute until golden colour ..

Then add turmeric powder ,chilli powder and garam masala powder and saute until the raw smell goes ..

Now add finely chopped tomato ..Cook until oil oozes out ..

Then add soya chunks and stir well for 5 minutes ..Then add 1 cup hot water ,close and cook for 10 minutes ..

Then to this add carrot,cauliflower,pineapple  ,beans and green peas (fresh or frozen )

Close the kadai and cook until all the vegetables are well done ..

Then add 1 tbsp of curd few coriander leaves and mint leaves chopped ..

Check the taste .. Add salt and spices if u need

Let the masala become dry and all masalas are well coated in the vegetables …

vegetable biriyani

vegetable biriyani

Now take a wide heavy bottomed pan..

In the first layer spread some ghee and then spread rice ..

Then in the top add masala again rice  then sprinkle some yellow pineapple mix ,ghee,roasted cashew-raisins and continue the laying till whole rice and masala is finished ..

In the top as said decorate with roasted onion ,ghee,pineapple essence ,cashew -raisin ,coriander -mint leaves

Close the pan ..

Switch on the stove and put heavy bottomed dosa tawa ,place this biriyani pan in the tawa and dum it for 20 minutes in low flames or until the steam coming from it ..

So the yummy biriyani is ready to serve ..

Hope my vegetarian readers will be happy seeing this recipe ..

Try this out and let me know the result

Nb: U can adjust the spice levels and vegetables according to ur taste buds and availability

vegetable biriyani

vegetable biriyani

Love

🙂

Veena

Kerala Fish Biriyani -Simple and Delicious

Posted by veeenajan on September 23, 2014
Posted in: chutney, drinks, fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, rice. Tagged: , , , , , , , , , , , . 14 Comments

Ingredients

Fish Biriyani

Fish Biriyani

King Fish/Neymeen/Arakka-1/2 kg

Basmati Rice-3 Glass

Big Onion-5 medium

Big onion-1 for frying

Finely Chopped Tomato-2 medium

Ginger-one big piece

Garlic-6 cloves (medium)

Green chilli-6

Red chilli powder-1 1/2 tsp

Turmeric powder- 1/2tsp

Garam Masala-1/2tsp

Curd-1 1/2 tbsp

Coriander leaves-1/2 cup chopped

Mint leaves-1/4cup chopped

Ghee-

Roasted Cashewnuts-handfull

Raisins /unakka munthiri-handfull

Yellow colour-one drop (opt)

Lemon Juice-1tbsp

Oil-for frying

Water-

Cinnamon-1 stick

Cardamom-3

Cloves-3

Pepper-5

Meen Biriyani

Fish Biriyani

For marination

Red chilli powder-2tsp

Turmeric powder-1/4tsp

Salt-

Vinegar-1tbsp

Meen Biriyani

Fish Biriyani

Method

1..Clean and wash fish pieces thoroughly  using salt and vinegar ..

2.Here i used 6 slice of fish which again cut into half ..so total 12 pieces ..

3.Marinate with chilli powder,turmeric powder,salt ,vinegar and water and keep in the fridge for minimum 20 minutes …

4.Wash and soak rice for 10 minutes .. Meanwhile Boil water along with salt,cloves,cardamom ,pepper and cinnamon

5.Salt should be bit high when tasted .. Not too much ok 😉

6.When water starts boiling add rice and stir well..otherwise rice may stick in the bottom..

Fish Biriyani

Fish Biriyani

Here i used 7 lil cooker and the amount of water is just a bit lower than 3/4 th level..When u add rice it will come up..When rice starts to boil and cook there is a chance of spilling ..

7.Check rice occasionally  … When the rice is 3/4 th cooked ,add 1 tsp of ghee and 1 tbsp of lemon juice and Mix well ..(to avoid sticking together )

8.Strain the rice and allow to cool .. Make a well in the centre of the rice .. When the water is completely gone then transfer to a wide vessel otherwise coz of the heat in the bottom of the strainer  ,rice may over cooked .. keep aside…

9.Now heat a nonstick pan and add oil or dalda

10.. Add thinly sliced onion with a pinch of salt  and fry till golden colour (many ended up with burned onion ,so be careful.when u see golden colour coming ,take them out soon ..It will become crisp when cools down )

Meen Biriyani

Fish Biriyani

11.In the same oil or dada (if u want ,u can change the oil and add ghee ) fry raisins and cashew nuts separately .. Keep aside

12. Finely chop Coriander leaves and Mint leaves separately ..

13.Heat a non stick pan and add oil and shallow fry the fish pieces .. Remove from the oil when the fish is soft ..(no need to fry till as we usually do ,it will sometimes reduce the softness )  transfer to a kitchen tissue and keep aside .

14.Now have to make masala ..for that heat oil in a pan ,add sliced onion along with salt .. Saute well ..

15.When it becomes translucent then add ginger-garlic-green chilli paste .. Mix well and sauté till the onion become golden colour (in medium flame )

16.At this stage add red chilli powder ,turmeric powder and garam masala .. Mix and sauté till the raw smell goes ..

17.Add finely chopped tomato to this and cook well..

18 ..Add small amount of corinder leaves ,mint leaves ,cashew nuts,raisins and fried onion into this masala .. Mix well ..

19.At this stage add Curd and mix well … and allow to boil … Check the taste .. Adjust the salt ..

20.. Add 1 cup of hot water and allow to boil ,now add fried fish pieces .. Let it cook in the gravy for 5 to 6 minutes in medium flame … By then the gravy will be reduced to thick consistency  .. Remove from the fire..

Fish biriyani

Fish biriyani

Now have to dum biriyani,for that take a non stick pan grease with ghee ..

21.Place rice in the first layer ,second layer with fish and gravy again rice.. Then sprinkle some leaves ,cashew-raisins and yellow colour(add one drop of yellow colour in 1/4 glass of water) and 1 tsp of ghee

Again place fish and gravy and so on till u finish the entire and rice and fish .. The top layer should be rice .. Sprinkle roasted onions ,mint-coriander leaves ,cashew nuts -raisins,yellow colour and ghee …

Press the top with a spoon to level it …

Now close the pan ,Heat a dosa tawa and place this biriyani pan on that ..(low heat )

And cook for 15 minutes or till the steam comes  ..if u put directly to the stove the rice in the bottom will burn …

So the delicious Fish biriyani is ready to serve … Serve carefully with out breaking pieces ..

Fish Biriyani

Fish Biriyani

U can serve with pickles, salads ,chutney etc….

Will add mint chutney and beetroot chutney recipe soon …

So hope u all will try this tasty biriyani and will  share ur experience .. If u don’t mind plz  send the pics of dishes u prepare using curry world recipes ,so that i can add in my Facebook page ….

Fish Biriyani

Fish Biriyani

Love

🙂

Urs Veena

Kappa Biriyani/Tapioca Biriyani

Posted by veeenajan on November 25, 2012
Posted in: Beef, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , . 10 Comments

Ingredients

Kerala Kappa Biriyani/Tapioca Biriyani

Beef-1/2kg

Fresh Kappa/Tapioca-1kg

Turmeric powder-2 pinch

Boiled Egg-2(opt)

Salt-

Water-

Kerala Kappa Biriyani

For marination

 

Crushed Ginger-Garlic -1tbsp

Chilly Powder-1tsp

Coriander powder-1 tsp

Turmeric powder-1/2tsp

Salt-to taste

Curry leaves -1 string

Vinegar-2tsp

Kappa Biriyani

For sauting

 

Coconut Oil-3tbsp

Big Onion-2 (slices)

Curry leaves-2strings

Green chilly-3 slits

Crushed Ginger-3/4tbsp

Chopped Garlic-3/4 tbsp

Chilly powder-1/2tbsp

Garam masala-1/2tsp

Pepper powder-1/4tsp

 

Method

Kappa Biriyani

Peel and cut the tapioca into medium sized pieces.

Wash thoroughly and cook by adding turmeric powder and enough water ..

When the kappa is 3/4th cooked add salt and cook well..

Then drain them and mash the cooked kappa well using a ladle and keep aside..

 

Cut the beef into very small pieces ..Wash well with vinegar and salt..

Marinate the beef with salt,vinegar,chilly powder,coriander powder,ginger-garlic  and curry leaves for minimum half an hour .

Then add this marinated beef to a cooker and cook till done ..

The time is depending up on the beef ..

For me its only took 1 whistle and 10 more minutes ..U can knw by pressing the piece ..

So keep that cooked beef aside ..

Now take a non stick pan ,heat 3 tbsp of coconut oil

Add curry leaves ,saute well ,then add sliced onion ,ginger ,garlic and green chilly..

Saute till the onion becomes light brown in colour..

Then add chilly powder and garam masala in low flame ..Saute until the raw smell goes ..

Then add cooked beef and boil well ..Now add our mashed kappa and mix well..Finally add pepper powder ..Stir well.

Check the salt ..Add if needed..Finally add boiled egg cut  into 4 to 5 pieces ..(opt)

So the yummy Kappa Biriyani is ready..The hotness of chilly powder varies..so add chilly according to ur taste..

U can substitute  prawns ,chicken   instead of beef ..

Kappa Biriyani

Recipe Souce -Asianet

 

Love

🙂

Veena

 

 

 

Egg Biriyani

Posted by veeenajan on March 6, 2012
Posted in: Baking, egg, kerala ruchi, Mother`s Special, rice, Taste of Kerala. Tagged: , , , , , , , , , , , , . 11 Comments

Ingredients

  • Egg-5
  • Basmati-2 cups
  • Small Onion -20
  • Big Onion-2
  • Ginger-one big piece
  • Garlic-3 pods
  • Green chilly-2
  • Tomato-2 medium
  • Chilly powder-1/4tsp
  • Turmeric powder-1/4tsp
  • Coriander powder-1tsp
  • Garam masala-2 pinch
  • Salt- to taste
  • Lemon juice -1 tbsp
  • Ghee
  • Cinnamon-one small piece
  • Cloves-3
  • Cardamom-3
  • Mint leaves -handful
  • Coriander Leaves-handful
  • Cashew nuts-15
  • Kismis-20
  • Curd-1tbsp
  • yellow colour
  • Pineapple essence

Method 

  • Boil the eggs , remove shell and keep aside
  • Soak rice for 20 minutes
  • Add cinnamon,cloves ,salt and cardamom to the water and boil well
  • To this boiling water add soaked and drained rice
  • When 3/4th cooked add lemon juice and 1 tsp of ghee
  • Remove from the fire and strain ..Keep aside
  • Roast cashew nuts and kismis in ghee and keep aside
  • Heat oil and fry one big onion (sliced ) till light golden brown ..drain and keep that also aside
  • For the gravy
  • Crush small onion-green chilly-ginger and garlic together.
  • Heat oil and sauté this mix till light brown colour
  • Now add sliced big onion
  • Saute well.When become golden colour add all the powders
  • mix well and sauté for 5 minutes in low flame
  • Then add tomato and cook by closing the pan (in low flame)
  • When done add curd and mix well
  • Then add few cashew nuts,kismis,mint and coriander leaves
  • Finally add boiled egg(prick each egg with a fork b4 adding) and mix well
  • Add 2 cups of water and boil well
  • Cook until the gravy become very thick .
  • Check the salt
  • Now the main part 
  • Take a non stick(deep bottomed) sprinkle ghee and place one layer of rice .
  • Then add egg and gravy .place another layer of rice ..
  • Put some cashews ,kismis,chopped mint,coriander leaves ,pineapple essence (add pinch of yellow colour and pineapple essence to 1/4th cup of water) .sprinkle ghee ..
  • Again place and gravy and do the same thing until u finish the rice and gravy …
  • On the top layer should be rice ..Decorate with the same things and add 1 tsp of ghee in all the sides and close the pan tightly ..
  • If u have a tight lid then fine ..Otherwise close with a lid and place anything with good weight and dum for 1 hour in very low flame .
  • So ur egg biriyani is ready ..
  • Serve with onion-tomato raita and pickle

Love 

🙂

Veena

Mutton Biriyani

Posted by veeenajan on January 6, 2010
Posted in: kerala ruchi, mutton, Non Vegetarian Dishes, rice, Taste of Kerala. Tagged: , , . 8 Comments

Ingredients

Mutton-I kg

Basmati Rice-1kg

Big onion(savala)-6

Ginger-3 big pieces

Garlic-6

Green chillies-15

Small onion-20

Turmeric powder-1/2tsp

Garam masala-1tsp

Ghee-3tsp

Tomato-2

Curd-2tbsp

Lemon juice -1

Salt-to taste

Big onion-2 (for frying)

Cashew nuts-15

Raisins-20

Almonds-10(soak them in water 1 hour )

Saffron-one pinch

Thick coconut milk-1/4cup

Mint leaves-handful

Coriander leaves-handful

Pine apple-1/4 of 1

For Rice

Water-enough water to stay over the rice

Cinnamon-5

Cloves-4

Cardamom-4

Lemon juice-1

Ghee-1tsp

Method

Crush  big onion,small onion,ginger ,green chillies and garlic together .Add 1/2 tsp of turmeric powder and salt to this crushed mixture and mix well ..

Heat non stick kadai and add 3tbsp of ghee.

Add this crushed mix to this ghee and saute well…Saute until the mix becomes light brown and ghee clears..

At this time add  properly washed mutton  pieces ..In to this, pour 2tbsp of curd ,2 tomato (squeeze the tomato with hand  and pour) and lemon juice ..Mix well…

Add 1 cup of water to the mutton and cook well ..When it become 3/4th cooked add 1tsp of garam masala,mint and coriander leaves.Check the salt .Cook till the water clears and the masala covers the meat ..Mutton gravy should be dry like roast meat..

Boil water and add enough salt ..Wash the rice with salt 3-4 times ..Add this rice to the boiling water ..Cook until 3/4th done ..Add lemon juice and ghee to this just b4 draining ..Drain the rice and keep aside …If u want u can remove the cinnamon ,cloves and cardamon from the rice ….

Now fry 2 big onion slices in ghee and keep aside ..fry raisins and cashew nuts also …Cut pine apple and coriander leaves into small pieces.. Make thick coconut milk (1/2 cup) .Mix pinch of saffron to this and mix well..In a blender add soaked almonds and little coconut milk and make  a paste ..Mix this in coconut-saffron mix..To this add one pinch of turmeric powder and keep aside

Now its time for setting the biriyani…Take a deep bottomed non stick kadai ,pour the mutton masala then pour 1 layer of rice ,above this add coriander leaves and pine apple pieces ..Then add rice ..Above this sprinkle ghee so that it covers the rice evenly..Then add another layer of rice and sprinkle almond-turmeric coconut milk ..Then add fried cashew nuts,raisins and big onion ,coriander and pine apple..Cover the rice with this ..Finally sprinkle 1 tsp of ghee and cover the kadai with a tight lid ..

Now heat a dosa tawa ..Place the biriyani kadai on the tawa and let it cook on the tawa for at least 30 minutes ..(in low heat )..

After 45 minutes open the kadai and mix the biriyani well so that it is evenly done …So the tasty and easy mutton biriyani is ready to serve ..Serve it with raitha and pickle ..Pine apple raitha is a very good combination with this biriyani …..

Click the link below to view the printable version

mutton biriyani

Love

🙂

Veena

Chicken Biriyani Kerala Style

Posted by veeenajan on March 19, 2008
Posted in: chicken, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, rice, Taste of Kerala. Tagged: , , , , . 31 Comments

Ingredients

Chicken -1 1/2kg

Basmati Rice-1kg

Curd – 2tbsp

Onion (medium) – 3/4kg(sliced lengthwise)

Onion (medium) – 3 nos for frying(sliced lengthwise)

Small onion-15

Tomato (medium) – 3 nos(chopped)

Ginger-big piece

Garlic-10pods

Coriander leaves – 1 cup(chopped)

Mint leaves (Pudhina) – 1/2 cup(chopped)

Garam masala – 2 tsp

Turmeric powder-1tsp

Pepper powder (black)-1tsp

Red chilly powder – 2 tsp

Green chilli-4

Salt – As reqd

Pineapple-small piece( finely chopped)

Yellow colour-one pinch

Pine apple essence-2drops

Lemon juice -1tsp

Cinnamon-4

Cloves-5

Cardamom-10

Ghee

Oil

Dalda

Cashew Nuts-handful

Raisins(unakka munthiri)-10

 DSCF1427-1

For Marinade

Chilli powder-1tsp

Turmeric powder-1tsp

Pepper powder-1/2tsp

Egg-1

Curd-1tbsp

Salt-to taste

Garam masala powder-1tsp

 

 DSCF1409-1

Method

1)Mix all the ingredients for marination along with chicken in a bowl.Keep aside for 1 hour.

2)Wash the rice ..

3) Add salt ,cloves,cinnamon,and cardamom  to the water and boil it.. 

4) To the boiling water add rice and allow it to cook(until 3/4 cooked)

6)When rice is ¾ th cooked, add ½ tsp ghee and lemon juice into it.Mix well ..

7)Switch off the gas and drain the rice and keep aside.

8)Fry cashew nuts ,raisins and keep that also aside.

9) In a kadai heat oil and add sliced big onion(3) and fry till it become golden colour..Drain and keep aside (If u want to increase the speed of frying then fry in good amount of oil)

10) Mix all the fried items( cashew nuts, raisins, onion fry ) together .keep aside 

11) Heat dalda or oil in a pan.Fry the marinated chicken pieces ( till 3/4th ) drain and keep aside .

12) Crush small onion,green chilly ,ginger ,garlic together . In a big kadai heat dalda and add this mix and fry it till light brown

13) Then add sliced big onion and sauté till onion turn light brown .Add tomato , chilly powder, garam masala, turmeric powder one by one and sauté well.Then add 1/2cup of mint leaves +coriander leaves +2tsp curd.Stir well.Add pineapple pieces+salt .Add handful of cashew nuts mix (11)..Stir well.

 

DSCF1425-1

Add fried chicken and small amount of water to this.Mix well and cook till the chicken gets soften . When the gravy appears to be dark brown colour and the chicken get soften turn off the gas …

14) Now have to bake the rice and chicken

Take a big vessel and grease it with ghee..Then in one side of the vessel add the whole chicken and gravy and in the other side pour one layer of rice and to top of that layer add both leaves ,pineapple essence +yellow colour mix(take 1/4cup of water and add pineapple essence and yellow colour and mix),cashew nut mix(11)

Then add another layer of rice..Repeat the process until the rice is finish.In the top layer chicken should be covered by rice and garnish well…Then close the vessel with a tight lid.

Switch on the gas..Take a dosa thattu and place the biriyani vessel on top of that dosa thattu and keep that till 1/2 hours in a very low flame..By that time biriyani will be baked …..Or u can set the oven to 350 degree Celsius and bake for 10 min..If u want u can add boiled egg b4 serving ..

DSCF1413-1

Serve with salad and pickle

 

Note : The amount of water for cooking rice should be in good quantity and the vessel also should be big ..Other wise sometime there is a chance of messing up the rice … (once i had the same issue 😉 )

DSC_0333-1

Love

🙂

Veena