Keema Biriyani

For rice:

• Rice : 2 cups
• Water : 4 cup
• Ghee : 2 Tbsp
• Whole Cardamom : 2
• Whole Clove : 3
• Whole Cinnamon : 2 piece
• Lemon juice : 1 Tbsp
• Salt : as rqd

For Beef :

• Beef : 400 gm
• Onion : 3 big
• Tomato : 2 small
• Crushed ginger : 1 Tbsp
• Crushed green chilly : 1½ Tbsp
• Chilly powder : 2 Tsp
• Turmeric powder : ½ Tsp
• Garam masala : 1 Tsp
• Biriyani masala : 1 Tsp
• Coriander leaves : ¼ cup
• Curry leaves
• Mint leaves : ¼ cup
• Curd : 2 Tbsp
• Salt : as rqd
• Ghee 1 Tbsp
• Vegetable oil : 2 Tbsp

For garnishing:

• Fried onion : 1 big
• Fried cashews : ¼ cup
• Fried kismis : ¼ cup
• Chopped corriander leaves
• Chopped mint leaves

Clean and soak the rice for 20 minutes. Then, drain off the excess water and keep it aside. Heat ghee in a biriyani pot and add the crushed spices and saute till the aroma comes. Then, add the drained rice into it and slowly fry it. In another vessel, boil 4 cups of water along with required amount of salt and lemon juice. When the rice started to crackle, pour the boiling water into the rice and cook it. Keep it aside.

Mince the beef and keep it aside. Add ghee and vegetable oil into a pressure cooker followed by sliced onion and salt. Whe the onion become light golden colour, add the crushed green chilly, ginger, garlic and few curry leaves into it. Saute it well. When it is void of its raw smell, reduce the heat and add the turmeric powder, chilly powder, garam masala and biriyani masala. Roast it. When the oil starts to separate, add the chopped tomatoes and cook it. Finally, add the minced beef along with curd, chopped coriander and mint leaves. Combine all the ingredients and cook till it turns soft. If the gravy is too watery, remove the lid and make it a little thick and not dry.

To layer the biriyani, pour little ghee into the biriyani pot and add the half portion of the cooked keema masala. Then, arrange a layer of cooked rice and spread it evenly. Garnish it with fried onion, cashews, kismis, chopped coriander leaves , mint leaves and little ghee. Repeat the process and arrange the layers. Then, cover it and cook it in low heat for 20 to 30 minutes. Serve it hot with pappad, salad and pickle.

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Channa Biriyani

Ingredients:

• Biriyani rice : 2 cup
• Channa :  1 cup (soaked)
• Ghee : 3 Tbsp
• Cinnamon : 2 piece
• Cloves : 5
• Cardamom : 5
• Onion : 2 big
• Green chilly : 4
• Tomato : 1 big
• Chilly pdr : 1½ Tsp
• Turmeric pdr : ½ Tsp
• Garam masala : ½ Tsp
• Coriander leaves : ½ Cup
• Mint leaves : ½ Cup
• Water
• Salt
• Oil

Heat ghee in a pressure cooker and saute cinnamon, cloves and cardamom followed by chopped onion and slitted green chillies. Then add chopped tomato and saute well. Put chilly powder, turmeric powder, garam masala, half of the mint leaves and coriander leaves into it and stir it for few mins. Add cleaned rice into the masala and fry it for 5 minutes. Finally add soaked channa, required amount of salt and 3 to 3½ cup of boiling water into it and mix all. Switch off the flame after 2 whistles. Keep it aside for 5 minutes. Then open the lid and add the rest of the coriander leaves and mint leaves.

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Fish Biriyani

Ingredients:

For rice:

• Biriyani Rice 4 cups
• Water 7½ cups
• Cinnamon 2 to 3 pieces
• Garam masala ½ Tsp
• Cardamom 3
• Ghee 2 Tbsp
• Clove 3
• Salt

For Fish Masala:

• Fish 1 kg
• Yoghurt 1 cup
• Ghee ¼ cup
• Onion 4 big
• Chilly 5 to 10
• Tomato 5 med
• Garlic 15 pods
• Ginger 1 big piece
• Lime juice of 2 lime
• Chilly pdr 1 Tsp
• Turmeric pdr ¾ Tsp
• Coriander pdr 1 Tsp
• Coriander leaves 1 cup

For Garnishing:

• Onion 1 med
• Raisins ¼ cup
• Cashews ¼ cup
• Coriander leaves

Soak the rice for 10 mins. Clean and drain the excess water. Saute the rice in ghee till it turns crisp and starts to crack. Boil water together with salt, little ghee, lime juice, whole spices. Pour this water into the rice and cook well. When it becomes void of moisture content, remove it from fire and keep it aside.

Clean and cut the fish into medium pieces. Marinate it with turmeric pdr and salt. Shallow fry it and keep it aside. Heat ghee in a kadai and add sliced onion, crushed chilly, garlic and ginger. Saute it till it turns light brown in colour. Then put turmeric, chilly and coriander pdr into it and saute well. Add chopped tomato and stir it for a few minutes. Reduce the heat and pour the yoghurt. Add fried fish and rqd amount of salt into it and cook well. Add grounded coriander leaves and lime juice. Mix it slowly and remove it from fire.

Fry the thinly sliced onion in ghee and keep it aside. Fry the cashews and raisins in the same ghee. Arrange fish masala and rice alternatively in a vessel and garnish the top layer with coriander leaves, fried onions, cashews and raisins. Cover it and cook it for 5 to 10 mins.

 

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Mutton Biriyani

Ingredients:
For rice:

• Rice 2 cup
• Water 3 1/2 cup
• Lime juice 1 Tbsp
• Cinnamon 2 piece
• Cardamom 3
• Cloves 3
• Ghee 
• Salt

Soak the rice and drain it for 10 to 15 mins. Add lime juice, crushed whole spices and salt into water and boil well. At the same time, saute the rice in a little ghee. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside.

For Marinating Mutton:

• Curd 1/2 cup
• Chilly pdr 1 Tsp
• Crushed pepper 1/2 Tsp
• Turmeric pdr 1/4 Tsp
• Biriyani masala 1/2 Tsp
• Salt

Cut mutton into medium size pieces. Marinate it with turmeric pdr, chilly pdr, biriyani masala and crushed pepper. Finally add the curd and little salt and mix well. Keep it aside for 1 hr. Then pressure cook it and keep it aside.

For Gravy:

• Mutton 1 kg
• Tomato 3
• Onion 3
• Green chilly 5
• Garlic 5 to 10 pods
• Ginger 1 big pice
• Biriyani masala 1 to 2 Tsp
• Turmeric pdr 1/2 Tsp
• Coriander pdr 1/2 Tsp
• Chilly pdr 1 Tsp
• Coriander leaves
• Mint leaves
• Salt
• Ghee

Heat ghee in a kadai and add crushed ginger, garlic and green chilly. Saute it for a few mins and add thinly sliced onion. When it turns light brown, add rqd amount of salt, turmeric pdr, chilly pdr and coriander pdr. Combine it well and put the chopped tomato and brown it well. Then place the cooked mutton  into the masala  and cook it for few mins.  Finally add biriyani masala, chopped coriander and mint leaves. Remove it from fire and keep it aside for few mins.

For Garnishing:

• Cashew nuts 1/2 cup
• Raisins 1/2 cup
• Fried onion as rqd
• Corriander leaves as rqd
• Mint leaves as rqd

Fry thinly sliced onions in ghee till it turns golden brown. Fry cashews and raisins in the same ghee and keep it aside.

For layering:

Add little ghee into a heavy bottom vessel and put a layer of mutton. Then arrange a layer of rice and spread it well using a big spoon. Next add chopped coriander leaves, mint leaves and fried onion. Repeat the same process and arrange the final layer with rice. Garnish it wth little ghee, corriander leaves and mint leaves, fried cashews, kismis and onion. Cover it well and cook it in low flame for 10 to 15 mins.

Sending this to Kerala Kitchen, hosting by Khusi of A Girl's Diary.

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Chicken Biriyani

Ingredients:

• For chicken
• Chicken 1 kg
• Onion sliced 4 big
• Crushed chilly 8 to 10
• Crushed ginger 1 big piece
• Crushed garlic 5 to 10 pods
• Chopped corriander leaves 1/2 cup
• Chopped mint leaves 1/4 cup
• Poppy seeds 1 Tsp
• Garam masala 3 Tsp
• Tomato 2 big
• Curd 1 cup
• Oil as rqd
  

For rice:

• Rice 1 kg(4 cups)
• Water 7 1/2 to 8
• Lime juice of 1 lime
• Cinnamon 1 big piece
• Elaichi 1 to 2
• Cloves 2 to 3
• Ghee as rqd
• Salt

For Garnishing:

• Cashews 1/2 cup
• Raisins 1/2 cup
• Fried onion as rqd
• Rose water 1 to 2 Tbsp
• Pinch of garam masala
• Corriander leaves
• Mint leaves

Crush chilly, garlic and ginger. Grind the poppy seeds and keep it aside. Saute the half of the sliced onion in oil. When it turns brown, add the crushed ingredients. Saute well and add the chopped tomato, grounded poppy seeds and curd. Reduce the heat and add the chicken, salt and 1/2 cup of water. Combine well and add 1/2 of the corriander and mint leaves. Cook it in low flame. When the gravy becomes dry, remove it from heat.

Fry the rest of the onion in oil until it turns golden brown. Fry the nuts and raisins in the same oil and keep it aside.

Wash the rice and drain it for 10 to 15 mins. Add 1 tbsp of ghee, juice of half a lime, crushed whole spices and salt into water and boil it well. At the same time, saute the rice in a little ghee. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside.

For layering:
Add some fried onions, corriander leaves, mint leaves and garam masala on the top of the chicken. Add the rice and spread it with a spoon. Sprinkle little rose water and add nuts, raisins and fried onion. Repeat the same process. Arrange the top most layer with rice and garnish it with fried onion, rasin, nuts and rose water. Cover it and cook it in low flame for 5 to 10 mins.

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