Monday, November 19, 2012

Squid Biryani






Ingredients:

  • 1 kg Squid cut into small squares
  • 2 onion
  • 1 big tomato
  • 25 grams ginger
  • 25 grams garlic
  • 18 green chillies
  • 1 bunch coriander leaves chopped
  • 1 bunch mint leaves chopped
  • 4 cups of ghee rice
  • 2 tbsp rose water
  • 1 lime
  • ghee / oil as needed
  • 1 tbsp garam masala
  • 1/2 onion for rice
Method:

Masala:
Slice the onions very finely.
Chop the tomato and leaves set aside
Grind the ginger, garlic and green chillies separate.

Marinate the squid with 1 tsp of chilly powder, 1 tsp turmeric  powder and salt.

Heat 3 tbsp oil in a deep vessel.
Add the onions and saute until transparent.
Add the tomato and fry for few minutes.
Add the ginger , garlic and green chillies coarse paste.
Fry for few minutes.
Add the squid mixture and the leaves, keep aside 2 tbsp of coriander leaves.
Keep on low flame until it is cooked.
Sprinkle 1/2 tsp of garam masala.
Remove from heat.



Rice:

Pick and wash the rice and drain it in a colander.
Heat the remaining ghee in a vessel. 
Add onion , frying it to a golden brown.(optional)
Fry the cashewnuts and rasins along  with onion and remove. (optional)
Add the rice and fry  for 4-5 minutes. 
Add the double quantity  of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.

Layering

Add the half of cooked rice over the masala.
Sprinkle garam masala, coriander leaves and the fired onion, cashew nuts and raisins.
Add the remaining rice.
Sprinkle as above .
Mix lime juice with rosewater.
Sprinkle on top.
Cover the vessel with foil and keep on slow flame for 10-15 minutes.

Before serving you can mix the masala and rice.







Thursday, November 01, 2012

Mutton Biriyani


Ingredients: 
  • mutton 1Kg
  • pulao Rice 1 Kg
  • onions 500gm
  • garlic 50 gm
  • ginger 50 gm
  • green chillies 100 gm
  • coriander leaves 1 bunch
  • mint leaves  small bunch
  • curd 1 cup
  •  juice of lime
  • ghee or oil 250 gm
  • sliced cashewnuts 20 gm
  • raisins 20 gm
  • rose water 2 tbsp 
  • a little saffron or pinch of yellow food colouring 
  • Gram masala powder 2 tsp
  • salt to taste
Method:

Cutting n washing:

Cut the mutton into big pieces and wash.
Slice the onion fine.
Grind the garlic, chillies and ginger separately.
Chop the coriander leaves and mint leaves.

 Masala:

Heat a heavy bottomed vessel and add half of the ghee.
Add the ginger, garlic and chillies, fry for 2-3 minutes.
Add the mutton and fry for a few minutes more.
Add the curd, salt and 1/2 cup water.
Cover and cook on a slow fire.
When the mutton is half cooked, add lime juice, coriander leaves and mint leaves. 
Cook till the mutton is tender and the water is  absorbed. 
Remove from the fire and keep aside.

Rice:

Pick and wash the rice and drain it in a colander.
Heat the remaining ghee in a vessel. 
Add the other half of the onion, frying it to a golden brown.
Fry the cashewnuts and rasins along  with onion and remove. 
Add the rice and fry  for 4-5 minutes. 
Add the double quantity  of hot water, add salt and cook till the rice is soft and the water is absorbed. Remove from the fire.

Layering:

Take the vessel containing mutton and sprinkle a little garam masala on top.
Put one layer of cooked rice on top of the mutton. 
Sprinkle a little garam masala  powder, fried onion, cashewnuts, raisins, and a little colouring mixed in a rose water.
Finish with 2 more layers of rice, garam masala, onions, cashews and rasins.

Cover with a foil and then the lid on top.
Keep on slow flame for 15 minutes or put the dish in a hot oven for 15 minutes.


Note:
If you don't like fried cashews, raisins and onions  you can omit that part.

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