IngredientsCorn - 1 cup Basmati rice - 2 cupsOnion -1 large ( cut lengthwise)Tomato - 2 ( finely chopped or crushed)Ginger garlic paste - 1 tspGreen chilli - 3 nos (chopped)Oil -3 tblsp
Ghee - 3 tblspCoconut milk/Yogurt - 1 cupWater -3 cupsSalt - to tasteChilly powder - 2 tspTurmeric powder - 1/4 tspBay leaf - 1Cinnamon - 2Cloves -5Cardamon -3
Corrainder leaves - 1/4 cup (finely chopped)Mint leaves - 1/4 cup (finely chopped)
Method1. Soak 2 cups of Basmati rice for atleast half an hour. Drain the water and keep aside.2. In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardomon.3. Add onions and saute till golden brown. 4. When onions turn slightly brown add ginger garlic paste and tomatoes. Saute till it becomes a paste.5. Next add chopped green chilly, chopped corrainder and mint leaves.6. Now add the corn kernels along with turmeric powder, chilly powder, yogurt/coconut milk and salt. Saute everything until it thickens to a gravy consistency.7. Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.8. Garnish with coriander leaves.
Thursday, May 28, 2009
Fish Biriyani
IngrediantsBasmati rice - 2 cupsFish fillets - 4 Onion - 1Green Chillies - 2 (minced)Ginger-garlic paste - 2 tblspTomato - 2 ( crushed)Coriander leaves(Cilantro) - handfulMint leaves - handful Chilly powder - 2 tspCoriander powder - 1 tspCumin powder - 1tspTurmeric powder - 1/4 tspCurd - 1/2 cupSalt - to tasteGhee - 2 tblspCumin seeds - 1 tspCloves - 5 Cinnamon stick - 2 pieces Cardamom - 2 podsBay leaf - 1Star anise - 1Cashew nuts/ Almonds - 10For fishOil - 3-4 tblspChilly powder - 1/2 tspSalt - 1/2 tspTurmeric powder - 1/4 tspPepper powder - 1/4 tspEgg - 1
Method1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)2. Cut the fish fillets into small pieces.3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it(chilly powder, pepper powder, salt and turmeric powder).4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 9. Add the nuts to this mixture.10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.12. Garnish with cilantro and few fried fish pieces on top and serve with raita.Tips- The juice of a lemon can be mixed at the end to give additional flavour.
Method1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)2. Cut the fish fillets into small pieces.3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it(chilly powder, pepper powder, salt and turmeric powder).4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 9. Add the nuts to this mixture.10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.12. Garnish with cilantro and few fried fish pieces on top and serve with raita.Tips- The juice of a lemon can be mixed at the end to give additional flavour.
Kashmiri Pulav
Ingredients
Basmati Rice - 2 cups
Chopped mixed fruits (canned or fresh or dried) - 1 cup (like apples, raisins, apricots, peaches, pineapple, kiwi, dried cranberries, candied cherries etc) Mixed nuts - 1/2 cup ( Almonds, pecan, walnut, cashews etc.)
Saffron strands - 1/4 tsp (for garnish) + 1/4 tsp (for cooking with rice)
Whole Garam Masala - 1 bay leaf, 1 cinnamon stick, 3 cardomon, 3 clovesCream - 2 tblspMilk - 1/2 cupWater - 2 cupsSugar - 1 tblspCumin seeds - 1/2 tspGhee/ Butter - 2 tblspRose water - 1 tspSalt - as needed
For garnish you can useEdible Rose Petals Fresh fruits (chopped)Fried OnionsCilantro
Method
1. Wash and soak the rice for atleast 10 minutes. Drain it and keep aside. 2. Heat Ghee/ butter in a pan. Add cumin seeds and whole garam masala (cinnamon, bay leaf, cardamon, cloves).3. Add the sugar to this and fry for a minute followed by the nuts.4. Add the cream, milk, saffron and water to this and bring it to a boil. 5. In the mean time, fry the rice in little ghee/butter. This step is important as it makes the rice nutty and keeps each grain seperate after it gets cooked.6. Add this fried rice to the boiling milk water mixture along with required salt.7. After it comes to a boil, reduce the flame to low, cover with a tight lid and let it cook for 20-25 minutes.(If using a pressure cooker, just 1 whistle would do)8. Transfer the rice gently to a large mixing bowl.9. Add the fruits, remaining saffron strands and rose water to it. Gently mix with a fork. 10. Cover with a aluminium foil or a tight lid and let it rest for 5-10 to let all the flavors to blend.11. Garnish with edible rose petals, more fruits, nuts, cilantro, fried onions and serve hot with raita.
Basmati Rice - 2 cups
Chopped mixed fruits (canned or fresh or dried) - 1 cup (like apples, raisins, apricots, peaches, pineapple, kiwi, dried cranberries, candied cherries etc) Mixed nuts - 1/2 cup ( Almonds, pecan, walnut, cashews etc.)
Saffron strands - 1/4 tsp (for garnish) + 1/4 tsp (for cooking with rice)
Whole Garam Masala - 1 bay leaf, 1 cinnamon stick, 3 cardomon, 3 clovesCream - 2 tblspMilk - 1/2 cupWater - 2 cupsSugar - 1 tblspCumin seeds - 1/2 tspGhee/ Butter - 2 tblspRose water - 1 tspSalt - as needed
For garnish you can useEdible Rose Petals Fresh fruits (chopped)Fried OnionsCilantro
Method
1. Wash and soak the rice for atleast 10 minutes. Drain it and keep aside. 2. Heat Ghee/ butter in a pan. Add cumin seeds and whole garam masala (cinnamon, bay leaf, cardamon, cloves).3. Add the sugar to this and fry for a minute followed by the nuts.4. Add the cream, milk, saffron and water to this and bring it to a boil. 5. In the mean time, fry the rice in little ghee/butter. This step is important as it makes the rice nutty and keeps each grain seperate after it gets cooked.6. Add this fried rice to the boiling milk water mixture along with required salt.7. After it comes to a boil, reduce the flame to low, cover with a tight lid and let it cook for 20-25 minutes.(If using a pressure cooker, just 1 whistle would do)8. Transfer the rice gently to a large mixing bowl.9. Add the fruits, remaining saffron strands and rose water to it. Gently mix with a fork. 10. Cover with a aluminium foil or a tight lid and let it rest for 5-10 to let all the flavors to blend.11. Garnish with edible rose petals, more fruits, nuts, cilantro, fried onions and serve hot with raita.
Khuska Biriyani
Ingredients
Basmati Rice - 2 cups (soaked for atleast 10 minutes and drained)Onions - 2 (chopped)Tomato - 1 (chopped)Green Chillies - 5-6 (chopped)Ginger garlic Paste - 1 tblspCoconut Milk diluted with water - 1.5 cupsChicken Stock - 1.5 cupYogurt - 1/2 cupMint Leaves (Pudhina) - handfulCilantro (Corriander Leaves) - handfulWhole Garam Masala - (2 Bay Leaf, 4 cloves, 2 cinnamon sticks, 3 Cardamom, 1 Star Anise)Cumin Seeds - 1 tspFennel Seeds - 1 tsp (crushed)Saffron Strands - 2 pinches (you could also use kesari powder or orange food colour instead)Butter/Ghee/Oil - 2-3 tblspSalt - as needed
Method
1. Heat the oil/butter/ghee in a pan and add the whole garam masala to it.2. Splutter the cumin seeds and fennel seeds.3. Saute the onions and green chillies for 10 minutes followed by ginger garlic paste for another 1 minute.4. Add the chopped tomatoes, finely chopped cilantro and mint leaves and cook for few minutes.5. Add the yogurt, coconut milk, chicken stock and salt and bring it to a boil.6. Add the soaked rice and bring it to a boil once again.7. Reduce the flame to low, cover and cook till the rice is completely done.(app. 25 minutes)8. Soak the saffron strands in 1 tblsp of milk and drizzle it over the cooked rice.9. Fluff up the rice with a fork, garnish with cilantro, fried onions or chopped nuts. 10.Serve with some spicy curry and raita. This dish infact goes well with any kind of sidedish.
Tips
- You could also transfer the ingredients to a pressure cooker(2 whistles) or rice cooker and cook it.
Basmati Rice - 2 cups (soaked for atleast 10 minutes and drained)Onions - 2 (chopped)Tomato - 1 (chopped)Green Chillies - 5-6 (chopped)Ginger garlic Paste - 1 tblspCoconut Milk diluted with water - 1.5 cupsChicken Stock - 1.5 cupYogurt - 1/2 cupMint Leaves (Pudhina) - handfulCilantro (Corriander Leaves) - handfulWhole Garam Masala - (2 Bay Leaf, 4 cloves, 2 cinnamon sticks, 3 Cardamom, 1 Star Anise)Cumin Seeds - 1 tspFennel Seeds - 1 tsp (crushed)Saffron Strands - 2 pinches (you could also use kesari powder or orange food colour instead)Butter/Ghee/Oil - 2-3 tblspSalt - as needed
Method
1. Heat the oil/butter/ghee in a pan and add the whole garam masala to it.2. Splutter the cumin seeds and fennel seeds.3. Saute the onions and green chillies for 10 minutes followed by ginger garlic paste for another 1 minute.4. Add the chopped tomatoes, finely chopped cilantro and mint leaves and cook for few minutes.5. Add the yogurt, coconut milk, chicken stock and salt and bring it to a boil.6. Add the soaked rice and bring it to a boil once again.7. Reduce the flame to low, cover and cook till the rice is completely done.(app. 25 minutes)8. Soak the saffron strands in 1 tblsp of milk and drizzle it over the cooked rice.9. Fluff up the rice with a fork, garnish with cilantro, fried onions or chopped nuts. 10.Serve with some spicy curry and raita. This dish infact goes well with any kind of sidedish.
Tips
- You could also transfer the ingredients to a pressure cooker(2 whistles) or rice cooker and cook it.
Mushroom Biriyani
Ingredients
Mushroom - 1 lb /1/2 kg ( cut into small pieces)
Basmati rice - 2 cupsOnion -1 large ( cut lengthwise)Tomato - 2 ( finely chopped or crushed)Ginger garlic paste - 2 tspCorrainder leaves - ¼ cup (finely chopped)Mint leaves - ¼ cup (finely chopped)Green chillies - 3 nos (finely chopped)Oil - 3 tblsp
Ghee - 3 tblspCoconut milk -½ cupWater -3 cupsYogurt - 2 tblspSalt - to tasteChilly powder - 2 tspCorrainder-Cumin powder - 2 tsp
Fennel Powder - ½ tspTurmeric powder - ¼ tsp
Whole Garam Masala - (Bay leaf - 1, Cinnamon - 2, Cloves - 5, Cardamon - 3)
Method1. Clean the mushroom with a wet kitchen towel to remove the dirt. Do not wash with water. Cut it lengthwise to retain the mushroom shape.2. Soak 2 cups of Basmati rice.3. In a heavy deep vessel heat oil and ghee together and fry the whole garam masala (bay leaf, cinnamon, cloves, cardomon).4. Add onions and saute till golden brown. Slowly add chopped green chilly, chopped corrainder and mint leaves while suateing the onions.5. When onions turn slightly brown and crispy add ginger garlic paste and tomatoes and sauté till it becomes a paste.6. Now add mushroom along with turmeric powder, chilly powder, corriander-cumin powder, fennel powder, yogurt, coconut milk and salt. Saute everything until it thickens to a gravy consistency.7. Drain all water from the rice and add the gravy to the rice along with water and mix well. Check for salt and cook them in a rice cooker.8. Garnish with coriander leaves.
Mushroom - 1 lb /1/2 kg ( cut into small pieces)
Basmati rice - 2 cupsOnion -1 large ( cut lengthwise)Tomato - 2 ( finely chopped or crushed)Ginger garlic paste - 2 tspCorrainder leaves - ¼ cup (finely chopped)Mint leaves - ¼ cup (finely chopped)Green chillies - 3 nos (finely chopped)Oil - 3 tblsp
Ghee - 3 tblspCoconut milk -½ cupWater -3 cupsYogurt - 2 tblspSalt - to tasteChilly powder - 2 tspCorrainder-Cumin powder - 2 tsp
Fennel Powder - ½ tspTurmeric powder - ¼ tsp
Whole Garam Masala - (Bay leaf - 1, Cinnamon - 2, Cloves - 5, Cardamon - 3)
Method1. Clean the mushroom with a wet kitchen towel to remove the dirt. Do not wash with water. Cut it lengthwise to retain the mushroom shape.2. Soak 2 cups of Basmati rice.3. In a heavy deep vessel heat oil and ghee together and fry the whole garam masala (bay leaf, cinnamon, cloves, cardomon).4. Add onions and saute till golden brown. Slowly add chopped green chilly, chopped corrainder and mint leaves while suateing the onions.5. When onions turn slightly brown and crispy add ginger garlic paste and tomatoes and sauté till it becomes a paste.6. Now add mushroom along with turmeric powder, chilly powder, corriander-cumin powder, fennel powder, yogurt, coconut milk and salt. Saute everything until it thickens to a gravy consistency.7. Drain all water from the rice and add the gravy to the rice along with water and mix well. Check for salt and cook them in a rice cooker.8. Garnish with coriander leaves.
Semiya Biriyani (Pasta Biriyani)
For all the biriyani lovers, semiya biriyani is a new twist to the traditional biriyani. Traditionally semiya (vermicelli pasta) was used just to make payasam and upma. But those who are not big fans of upma and payasam and those who really love spice food, here is a great alternative with semiya. It is also a good option for those who are trying to avoid rice. You could use the same recipe and make pasta biriyani. For a healthier twist you could try with whole wheat pastas.
You could make chicken semiya (pasta) biriyani, vegetable semiya (pasta) biryani, shrimp semiya (pasta) biriyani, Mushroom semiya (pasta) biryani, soya semiya (pasta) biriyani etc.
Ingredients
Semiya - 2 cupsChicken pieces - 1 cup (for chicken semiya biriyani)/ Assorted Vegetables* - 1 cup (for vegetable semiya biriyani)/ Shrimp - 1 cup (for shrimp semiya biriyani) etc.Onion - 1 (chopped)Tomato - 1Ginger garlic paste - 2 tspGreen Chillies - 2Biriyani Masala - 1 tblspTurmeric powder - 1/2 tspFennel Powder - 1 tspChilly Powder - 1 tsp (or as needed)Mint leaves - handfulCilantro - handfulWhole Garam Masala - (1 bay leaf, 2 cinnamon sticks, 4 cloves, 3 cardamon)Yogurt - 1 cupGhee - 1 tblspOil - 1 tblspSalt - as needed
Assorted Vegetables - You could use any vegetables like diced carrot, potato, corn, green peas, capsicum, cauliflower, celery etc.
Method1. Marinate the chicken with yogurt, garam masala powder, salt, chilly powder and turmeric powder.2. Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the semiya in.3. Let the semiya cook until it is 75% done. (It should have a bite to it.). At this stage drain the water completely and keep aside.4. In the meantime, heat another pan with little oil and ghee. Add some whole garam masala to it.5. Saute the onions nicely till it turns golden brown. Next add the green chillies and ginger garlic paste and fry till the raw smell vanishes.6. Add the chopped tomatoes and let it cook till the tomatoes become nice and mushy.7. Add chopped mint leaves, cilantro and fennel powder and saute for a minute.8. Next add the marinated chicken, cover and let it cook in the marinated liquid until the chicken is completely cooked. 9. Check for salt and add the partially cooked semiya to this. Gently toss the masala with the semiya.10. Cover it tightly with a lid and reduce the flame to the lowest setting and let it stay for 15 minutes. You can also put this in the oven.11. Garnish with chopped cilantro, toasted nuts and raisins and serve with raita.
You could make chicken semiya (pasta) biriyani, vegetable semiya (pasta) biryani, shrimp semiya (pasta) biriyani, Mushroom semiya (pasta) biryani, soya semiya (pasta) biriyani etc.
Ingredients
Semiya - 2 cupsChicken pieces - 1 cup (for chicken semiya biriyani)/ Assorted Vegetables* - 1 cup (for vegetable semiya biriyani)/ Shrimp - 1 cup (for shrimp semiya biriyani) etc.Onion - 1 (chopped)Tomato - 1Ginger garlic paste - 2 tspGreen Chillies - 2Biriyani Masala - 1 tblspTurmeric powder - 1/2 tspFennel Powder - 1 tspChilly Powder - 1 tsp (or as needed)Mint leaves - handfulCilantro - handfulWhole Garam Masala - (1 bay leaf, 2 cinnamon sticks, 4 cloves, 3 cardamon)Yogurt - 1 cupGhee - 1 tblspOil - 1 tblspSalt - as needed
Assorted Vegetables - You could use any vegetables like diced carrot, potato, corn, green peas, capsicum, cauliflower, celery etc.
Method1. Marinate the chicken with yogurt, garam masala powder, salt, chilly powder and turmeric powder.2. Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the semiya in.3. Let the semiya cook until it is 75% done. (It should have a bite to it.). At this stage drain the water completely and keep aside.4. In the meantime, heat another pan with little oil and ghee. Add some whole garam masala to it.5. Saute the onions nicely till it turns golden brown. Next add the green chillies and ginger garlic paste and fry till the raw smell vanishes.6. Add the chopped tomatoes and let it cook till the tomatoes become nice and mushy.7. Add chopped mint leaves, cilantro and fennel powder and saute for a minute.8. Next add the marinated chicken, cover and let it cook in the marinated liquid until the chicken is completely cooked. 9. Check for salt and add the partially cooked semiya to this. Gently toss the masala with the semiya.10. Cover it tightly with a lid and reduce the flame to the lowest setting and let it stay for 15 minutes. You can also put this in the oven.11. Garnish with chopped cilantro, toasted nuts and raisins and serve with raita.
Shrimp Biriyani (Prawn Biriyani)
IngrediantsShrimps(Prawns) - 1 lbBasmati rice - 2 cupsOnion - 1(thinly sliced)Green Chilly - 2 (minced)Ginger-garlic paste - 2 tbspTomato - 2 ( crished/finely diced)Lemon - 1Coriander leaves - handfulMint leaves - handful (optional)Chilly powder - 2 tspCoriander powder - 1 tspTurmeric powder - 1/4 tspCurd - 1/2 cupSalt - to tasteCloves - 4 Cinnamon stick - 1 piece Cardamom - 2 podsBay leaf - 1Star anise - 1Ghee - 2 tblspOil - 2 tblsp
Method1.Devein and clean the shrimps and rinse with water thoroughly. 2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside. 3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears. 5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery. 8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional)10.Grnish with cilantro and fried shrimp and serve with some raita.
Method1.Devein and clean the shrimps and rinse with water thoroughly. 2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside. 3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears. 5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery. 8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional)10.Grnish with cilantro and fried shrimp and serve with some raita.
Subscribe to:
Posts (Atom)