Chicken Pulav

Ingredients:

• Maggi chicken cubes : 3
• Ghee : 3 Tbsp
• Cinnamon : 1 small piece
• Clove : 8
• Onion : 2 big sliced
• Crushed green chilly : 1 Tbsp
• Ginger paste : 1 Tsp
• Garlic paste : 1 Tsp
• Chopped tomatoes : 2
• Chicken : 500 gm
• Soaked rice : 2 cup
• Water :  4 cup
• Salt
• Fried onion
• Fried cashews

Heat ghee in a kadai or in a biriyani pot. Then roast the spices in ghee for a few minutes. Add the crushed green chilly, ginger paste and garlic paste into it and saute till it's void of its raw smell. Put the chopped tomatoes and stir it for 10 miutes. Finally, add the chicken cubes, chicken pieces, rice and water into the above sauted masala and mix it well. Add required amount of salt. Cover and cook it. Garnish it with fried onions and cashews. Serve it hot.

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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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Easy Pressure Cooker Pulav

Ingredients:

• Soaked rice : 1 cup
• Fresh peas : ¼ cup
• Sliced carrot : ½ cup
• Sliced potato : ½ cup
• Sliced cauliflower : ¼ cup
• Onion : 1 big
• Garlic : 2 Tsp
• Chilly pdr : 2 Tsp
• Turmeric pdr : ½ Tsp
• Garam masala : ½ Tsp
• Cinnamon : 1 piece
• Cardamom : 1
• Cloves : 2
• boiled water : 1¾ cup
• Salt
• Oil

Clean the vegetables and cut it into small pieces. Heat oil in a pressure cooker and add the crushed whole spices. Stir it for a few mins and put the chopped onion and garlic into it and saute till it turns light brown in colour. Then reduce the flame and add the chilly pdr and turmeric pdr. Roast it well and add the cut vegetables into it. Saute it for 10 mins and add the soaked rice into it. Slowly mix it with the sauted vegetables. Then pour the boiling water into the rice and cover it. Cook it for 2 whistles of the cooker. Remove it from fire and keep it aside. Mix it slowly and serve it hot with raita, papad and pickle.

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Aval Payasam

Ingredients:

• Aval / Rice flakes : ½ cup
• Cardamom pdr : ¼ Tsp
• Ghee : 1 Tbsp
• Milk : 2 1/3 cup 
• Sugar : ½ cup
• Cashews : few
• Kismis : few

Heat milk in a heavy bottom vessel or in a uruli. Meanwhile, rinse the aval  in cold water and quickly transfer it to a kitchen tissue. Then saute this aval in ghee until it is well coated with ghee and a nice aroma comes. Boil the milk in high flame for few minutes and add the above sauted aval into the it and stir it in low flame. Next, add sugar and dissolve it completely with the milk mixture. Let it sit for about 20 to 25 mins or until it reaches a thick consistency. Remove it from fire and sprinkle cardamom pdr on it. Finally, add fried cashews and kismis into it. Let it sit for a few mins.

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Vegetable Pulav

Ingredients:

• Rice 1 cup
• Onion 1 big
• Carrot 1
• Beans 3
• Green chilly 1
• Potato 1 small
• Ginger garlic paste 1 tsp
• Water 1½ cup
• Ghee 1 Tbsp
• Cinnamon 1 small piece
• Bay leaf 1 small
• Clove 2
• Salt

Clean and soak the rice for 20 mins. Then drain it. Heat ghee in a cooker and add the whole spices. Saute it for a couple of mins and add the chopped onion, green chilly and ginger garlic paste. When it is void of its raw smell, put the vegetables and salt. Saute it for a few mins. Next, add the rice and combine well. Pour water and  stir it. Cook it in high flame and after the first whistle, reduce the flame and cook it for 5 to 10  mins. Fluff it with a fork and transfer it to the serving bowl.

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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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Simple Chicken Biriyani

Ingredients:

• Rice 2 cups
• Ghee 4 Tbsp
• Chicken 700 gm 
• Boiling water 3½ cup
• Lemon juice 1 Tsp
• Crushed garlic 2 Tbsp
• Crushed ginger 2 Tbsp
• Crushed green chilly 10 
• Sliced onion 4
• Turmeric pdr ½ Tsp
• Kashmiri chilly pdr 1 Tsp
• Tomato sauce 1 Tbsp
• Curd 1½ Tbsp
• Coriander leaves 1 handful
• Mint leaves 1 handful
• Garam masala 1 Tsp
• Fried onion 1 small
• Cashew nuts 15
• Kismis 15
• Salt

Wash and soak the rice for 15 mins and drain it. Heat ghee in a biriyani pot and add crushed ginger, garlic and green chilly. Brown it for a few mins and add the sliced onion. Saute it till it becomes transluscent. Reduce the heat and add turmeric pdr, chilly pdr, salt, tomato sauce, garam masala and curd into onion and saute it well. Then add ¾th of the chopped coriander leaves and mint into the above mixture along with sliced chicken and cook. Simultaneously, boil 3½ cup of water in another pan. When the chicken is half cooked, put the drained rice into this and mix it slowly. Pour the boiling water and lemon juice into rice. Cover and cook it in low flame. Remove it from fire and garnish it with kismis, cashews and fried onion.

[Recipe courtesy: Magic Oven, Lakshmi Nair]

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Chicken Biriyani... Wish you all a wonderful New Year....!!

Ingredients:

For Rice:

• Rice 1 kg
• Water 7 1/2 to 8
• Lime juice of 1 lime
• Cinnamon 1 big piece
• Cardamom 1 to 2
• Cloves 2 to 3
• Ghee as rqd
• Salt

Wash the rice and drain it for 10 to 15 mins. Add 1 tbsp ghee, lime juice, crushed whole spices and salt into water and boil well. At the same time saute the rice in 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 Garnishing:

• Cashew nuts 1/2 cup
• Raisins 1/2 cup
• Fried onion as rqd
• Rose water 1 to 2 Tbsp
• 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 Marinating Chicken:

• Chicken 1 kg
• Curd 1/2 cup
• Corriander 1/4 bunch
• Mint leaves 1/4 bunch
• Crushed ginger 1 big piece
• Crushed garlic 1 pod
• Green chilly 4 to 5
• Turmeric pdr 1/2 Tsp
• Crushed pepper 1/2 Tsp
• Chilly pdr 1/2 Tsp

Marinate the chicken pieces with finelly chopped mint and coriander leaves. Add the crushed ginger, garlic and sliced chilly along with turmeric pdr, chilly pdr and crushed pepper. Finally add the curd and mix well. Keep it aside for 2 hrs.

For Curry:

• Onion 6 to 7 med
• Tomato 3 to 5 med
• Green chilly 2 to 3
• Mint leaves 1/4 bunch
• Coriander leaves 1/4 bunch
• Ginger garlic paste 2 to 3 Tsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1/2 Tsp
• Coriander pdr 1 Tsp
• Garam masala 2 Tsp
• Crushed pepper 1 Tsp
• Cashew paste 30 g
• Oil or ghee

Grind together coriander and mint leaves into a paste and keep it aside. Heat oil or ghee in a pan and add ginger garlic paste and sliced onion. Stir it till it turns light brown. Then add the turmeric pdr, chilly pdr, coriander pdr, crushed pepper corns and garam masala. Cook it well. Pour the above prepared coriander mint paste into the masala and stir it well. Now add the tomatoes and green chilly. Add the marinated chicken and mix well. When the chicken is half done, add the cashew paste. Add rqd amount of salt into it and cook well.

For Layering:

Add fried onion, coriander leaves and mint leaves on the top of chicken. Then add the rice and spread it with a spoon. Sprinkle little rose water and add the fried nuts, raisins and onion. Repeat the same process. Arrange the top most layer with rice and garnish it with fried nuts, raisins, onion and rose water. Cover it well and cook it or bake it for 5 to 10 mins.

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Vegetable Fried Rice

Ingredients:

For Rice:

• Rice 2 cup
• Lime juice 1 Tsp
• Water 3 1/2 cup
• Oil 2 Tbsp
• Spring onion chopped
• Mushroom 1/2 cup
• Capsicum 1 small
• Cabbage 1/4 cup
• Carrot 1/4 cup
• Celery chopped
• Beans 1/4 cup
• Ginger 1 Tbsp chopped
• Garlic 1 Tbsp chopped
• Soy sauce 1 Tbsp
• Chilli sauce 1/2 Tbsp
• Tomato sauce 1/2 Tbsp
• Salt
• Oil

To prepare rice, wash the rice and drain it for 10 to 15 mins. Add 1 tbsp of oil, salt and 1 tsp lime juice into 3 1/2 cup water and boil it well. Fry the rice in little ghee or oil in low flame. 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. Allow it to cool.

Heat oil in a kadai and add chopped ginger and garlic. When it turns light brown colour add beans, carrot and celery and saute well till its soft and crispy. Then add the sauces. Combine well and add celery, mushroom, capsicum and cabbage. Cook it in high flame for few minutes and add the cooked rice and spring onion. Mix well and remove it from fire.

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Lemon Rice

Ingredients:

• Cooked basmathi rice 2 cup
• Coriander leaves 1/2 cup
• Cumin seeds 1/2 Tsp
• Mustard seeds 1 Tsp
• Channa dal 1 Tbsp
• Urad dal 1 Tsp
• Peanuts 1 Tbsp
• Dry red chilly 2
• Green chilly 2
• Chopped ginger 1 Tsp
• Turmeric pdr 1/4 Tsp
• Lemon juice 1 Tbsp
• Hing a pinch
• Salt
• Oil

Heat oil in a pan and add mustard seeds and cumin seeds. Allow it to splutter and add dry chilly, channa dal, urad dal and peanuts. Saute it in low flame till it turns golden colour. Then add turmeric pdr, hing, ginger and lemon juice. Add required amount of salt and cooked rice. Mix well and garnish it with coriander leaves.

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Tomato Rice

Ingredients:

• Basmati Rice 1/4 kg
• Tomato 6 small
• Onion 3 small
• Sambar pdr 1 to 2 tsp
• Black gram 1tbsp
• Mustard seeds
• Oil
• Salt

Clean the rice and soak it for 1/2 hour. Cook it and keep it aside. Chop the tomato and onion. Heat oil in a pan and add mustard and black gram. When it starts spluttering, add onion and saute well. When it turns brown, add salt and tomato. Add sambar pdr into it and saute well. Add the rice and mix well.

Courtesy : Vanitha Magazine

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