Ambur Biriyani

 

• 10 tbsp oil
• 5 tbsp ghee
• 2 cardamom
• 4 cloves
• 2 pcs cinnamom
• 3 bay leaves
• 2 onions sliced
• 90 grams garlic paste
• 90 grams ginger paste
• Heat the pot(or can use a pressure cooker) add oil and ghee.
• Then add cardamom, cloves, cinnamon, cloves and bay leaves.
• Saute for a minute.
• Then add thin sliced onion.
• Add garlic paste and saute for 5 minutes
• Saute until the raw smell goes.
• Then add ginger paste
• Saute again for few minutes.

• 20 grams dry red chillies
• Soak the red chillies in hot water for few minutes.
• Grind the paste.
• Add the paste into the pot and saute for 5 minutes.

• 5 onions sliced
• 400 gms tomato
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• Add the sliced onion into it.
• Saute for 5 minutes.
• Clean and cut the tomatoes and add into it.
• Add chopped coriander leaves into it.
• Saute for another 5 minutes.
• Add the chopped mint leaves.
• Saute for another 10 minutes.

• 1 Kg mutton
• Salt to taste
• Cut and wash the mutton well.
• Add the mutton into the pot.
• Saute for 10 minutes.
• Add salt to taste.
• Mix well.

• 250gms curd
• 1 lime
• Add curd and lime juice into the pot.
• Mix all and check the salt.
• Let it cook for 30 minutes on slow sim (can be cooked in the cooker for 6 whistles).
• Add 1 liter boiled water and cook until the mutton is cooked.

• 1 kg jeerkashala rice
• 2 1/2 litrs water.
• 1/2 cup coriander leaves
• Wash the rice and keep it soaked for 10 minutes.
• Boil water in another pot.
• Add coriander leaves.
• Add rice into the water.
• Cook for 2 to 3 minutes.
• Once half cooked , drain the water using a strainer.

• Add the rice into the cooked mutton masala.

• Close the lid and cook until all the water evaporates in slow flame.

• Switch of the flame. 

• Leave it for 20 minutes before opening the pot.

• Biriyani is ready.

Enjoy cooking

S

Quick Prawn Biryan

•  1 onion
• 1 tomato
• 2 tbsp oil +2 tbsp ghee
• 1 small piece cinnamon
• 1 bay leaves
• 3 cloves.
• Heat oil and ghee in a pot.
• Add cinnamon, bay leaves and clove.
• Add sliced onion into it. 
• Once the onions turn transparent and soft , add tomato.
• Cook in slow flame until it becomes very soft.

• 1 small ginger
• 6 garlic clove
• 5 green chillies
• 2 small onion
• 2 tbsp curd
• Grind the ginger, garlic, green chillies and small onions together.
• Add into pot and fry for few minutes.
• Add the curd.
• Cook for few minutes.

• Strings of curry leaves
• 1 tsp coriander powder
• 1 tsp jeera powder
• 1 tsp garam masala
• Add coriander, jeera and garam masala powder.
• Saute it for few minutes
• Add the curry leaves.

• 9 to 10 leftover fried prawns (over marinate prawns with chilly paste with a tbsp oil, air fry it )
• Cut the prawns into small pieces.
• Add 1/2 cup water.
• Let it cook in small flame for few minutes.

• 2 glass of jeerkasala rice
• 4 glass of boiled water
• 2 tbsp ghee
• Add boiled water into it.
• Add the washed rice into it 
•  Add salt to taste.
• Add the ghee.
• Cook in slow flame.
• Once the water is absorbed, turn the flame off.
• Cover a banana leaf or foil on top  and leave it for sometime before serving.
• Serve with raita and papad.

Enjoy Cooking

S

Spicy Prawn Briyani

This is an easy and quick prawns biriyani.

--------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• 1/2 kg prawns
• 1medium onion
• 1/2 tomatoe
• 2 tbsp ginger and garlic
• 10 green chillies sliced
• 1 tbsp chilli powder
• 1 lime
• 1/2 bunch coriander leaves
• salt to taste
• Oil/ghee 
• 3 cups of rice (basamathi rice )

--------------------------------------------------------------------------------------------------------------------------------

Method:

1. Heat 5 tbsp of oil in a deep vessel.
2. Saute onion  until brown.
3. Add tomatoe and saute until oil break out.
4. Add ginger and garlic paste and fry for few minutes
5. Add green chillies and fry for 2 minutes
6. Add the prawns and fry for few minutes.
7. Add the rice and double the quantity of  boiled water.
8. Let it cook on slow flame.
9. When almost cooked, sprinkle little garam masala.

When the water is absorbed completely, one can serve with chutney or papad....!!

--------------------------------------------------------------------------------------------------------------------------------

Enjoy Cooking

S

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
• 1 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.

-------------------------------------------------------------------------------------------------------------------------------

Enjoy Cooking

S

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.

Fish Biryani

• King fish 500gm
• Basmathi rice 500 gm
• onion big 3
• green chillies 10
• garlic 1 pod
• ginger 4 cm piece
• coriander powder 2 tsp
• chilli powder 2 tsp
• turmeric powder 1 tsp
• curd  1 cup
• coriander leaves 1 bunch
• mint leaves 1/2 bunch
• garam masala powder 3 tsp
• juice of lime
• rose water 1 tbsp
• saffron a pinch
• ghee 4 tbsp
• oil to fry fish
• salt

Pick, wash and drain the rice. 

Clean and wash the fish and cut into 2cm-thick slices. 

Rub in salt, turmeric and half the chilli powder and allow the fish to marinate for a while.

Heat oil and shallow fry the fish till well browned.

Slice the onions , chop coriander  and mint leaves.

Grind the garlic, ginger and green chillies. 

Beat the curd, mix well.

Soak saffron in a little rose water and keep aside.

Heat a little ghee.

Add half of the sliced onions and saute.

Add the ground ingredients and fry for a while. 

Add the coriander powder, chilli powder and salt to taste.

Mix well. 

Add the curd mixture with a little water and simmer for a while. 

Add the fried fish, chopped coriander leaves,  mint leaves, lime juice and half the garam masala powder.

Simmer on a slow fire, stirring occasionally till the gravy thickens. 

Remove from the fire and keep aside.

Heat the remaining ghee, add the remaining onions and fry them to a golden brown.

Remove and keep aside.

Add rice and fry for about 5 minutes.

Add sufficient boiling water to cook the rice.

Add salt to taste.

Cook till the rice is cooked and the water is completely absorbed.

Transfer half the rice on to pan, sprinkle a little garam masala powder and saffron mixture and some fired onion on top of the rice. 

Spread the fish masala evenly on it.

Spread the other half of the rice over it and again sprinkle  garam masala powder, saffron mixture and the fried onion. 

Cover the pan with a tight -fitting lid  and keep on a slow flame for 15 minutes or place it in a oven for 10- 15 minutes.

Granish with fried onions and serve hot

Coimbatore Biryani

• 1/4 kg mutton
• 3 onion
• 1 tomatoe
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp green chilli paste 
• 1 tbsp small onion paste
• 1/2 bunch coriander leaves
• 1/2 bunch of mint leaves
• 1 lime juice
• 1/2 cup oil
• 2 tbsp ghee
•  3 cloves, 1 cardamom and patta powder them.
• 3 glass of basamathi rice

Clean and wash the mutton and drain the water out.

Mix the mutton with the all spices powder and 1 tsp of chilli powder.

Fry the onion till brown in oil.

Add tomatoe , ginger, garlic, green chillies and small onion paste one by one.

Fry them for 5 minutes.

Then add the leaves.

Add the mutton mix, a cup of water and salt.

Let it cook in a pressure cooker.

Wash the rice and let it drain the water.

Transfer the contents from cooker into another vessel.

Add the cleaned rice and 5 glass of hot water into it.

Add salt and cook until all the water is absorbed.

Add the lime juice and ghee and mix well. 

Let it cook for few minutes.

Prawn Biryani

There are many ways of preparing prawn biriyani. My version is a mix from mangalore and malabar biriyani


500 grams shelled prawns
500 grams basmathi  rice
150 ml ghee (I use 2 tbsp of ghee)
250 grams onion
50 grams green chillies
30 grams garlic
30 grams ginger
1 tomato
1 tsp chili powder
 1/2 tsp turmeric powder
1 tsp gram masala
1 bunch coriander leaves
200 mil oil
1 juice of lime
salt to taste

Method:

Clean and wash the prawns.
Smear on mixture of chili powder, turmeric powder and salt.
Grind the green chillies, ginger and garlic.
Slice the onions.

Heat the oil and fry the prawns  to a light brown colour and remove.
Fry the onion in the same oil till light brown.
Add the ginger, garlic and green chili paste and fry for a few seconds.
Add the tomato, stir well and add 1/2 cup water and salt to taste.
When the gravy is thick, add the fried prawns, lime juice, chopped coriander leaves and garam masala powder.
Stir well, remove from the fire and keep aside.

Pick, wash and drain the rice.
Heat the ghee and saute the 1/2 onion if you need( I don't but my mom does).
Add double the quantity of water and let it boil.
Add rice and salt.
Cook till the rice is done and the water is absorbed.

On top of the masala , I spread the rice since my daughter does not like to have to spicy. In this way you can serve the rice and masala separately.
(My mom n grandma n my aunt's way :Remove half the rice to a pan and spread prawn masala over the rice in the vessel. Spread the rest of the rice over the masala.)

Sprinkle 2 tbsp of rose water mixed in 1 tbsp of lime juice and little gram masala on top of the rice.

Cover with a lid and keep on a slow flame for a few minutes. (Here I also cover with a foil before covering with the lid this really helps for the dum )
Serve hot with coconut chutney and pappad.