Fish Biriyani

Ingredients

For Rice:

Ghee - 2 tbsp

Cardamom(Elakka) - 4 nos

Cinnamon(Karugapatta) - 4 sticks

Cloves(Grambu) - 4 nos

Black Peppercorns - 4 nos

Onion(sliced) - 1/2 cup

Basmati rice - 3 cups

Boiled water - 6 cups

Salt - 2 tsp

For fish masala:

Ney Meen  / Seer fish- 1/2 kg

Chilly powder - 1 tbsp

Turmeric powder - 1/2 tsp

Salt - 1 tsp

Oil - 1 cup

Onion(sliced) - 3 nos

Ginger-garlic-green chillies paste - 2 tbsp

Tomatoe(chopped) - 1 no

Garam masala powder - 1 tsp

Curd - 1 tbsp

Thick coconut milk - 1/4 cup

Coriander leaves(chopped) - 1 cup

Mint leaves(chopped) - 2tbsp

Ghee - 2 tbsp

For garnishing:

Cashew nuts(roasted)

Raisins(Onakka munthiri)(roasted)

      

 Method of Preparation

For preparing rice:

1)Heat ghee in a pan.

2)Add cardamom, cinnamon, cloves and black peppercorns. Stir them.

3)Add onions and fry for 5 min.

4)Add rice and stir for 5 min.

5)Pour boiled water along with salt and cook till it done.

For making fish masala:

1)Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hour.

2)Fry the marinated fish pieces in oil.

3)Heat the same oil used to fry the fish in a pan.

4)Add sliced onions and fry on a low flame, till it becomes slightly brown.

5)On medium flame, add ginger-garlic-green chilly paste and tomato.

6)Stir it for 6 min.

7)Add garam masala powder,curd, coconut milk, coriander leaves and salt

and stir it for 5 min.

8)Add fried fish pieces and reduce the flame.

9)Cook till it starts to boil.

For making fish biriyani:

1)Take a deep bottom vessel and layer rice and fish masala.

2)Pour 2 tbsp of ghee and tightly cover with a lid.

3)Keep it on a very low flame for 10 min.

4)Garnish with roasted nuts and raisins.

  

Mutton Biriyani

Ingredients

Mutton, 1 1/2 inch pieces: 1 kilogram Basmati rice: 1 1/2 cups Ginger: 4 inch piece Saffron (kesar): 7-8 strands Milk , warm: 1/2 cup Yogurt: 2 cups Salt: to taste Turmeric powder: 1 teaspoon Garlic paste: 1 1/2 tablespoons Oil: to deep fry Onions, thinly sliced: 4-5 large Cloves 4-5 Cinnamon 1 inch stick Green cardamoms 4-5 Black cardamoms 1-2 Peppercorns 6-8 Ghee 5 tablespoons Green chillies, chopped: 2 Coriander powder: 2 tablespoons Cumin powder: 1 tablespoon Red chilli powder: 1 teaspoon Tomatoes, chopped: 4 large Garam masala powder: 2 teaspoons Fresh coriander leaves, coarsely chopped: 1/2 bunch Fresh mint leaves, coarsely chopped: 1/2 bunch Butter: 3 tablespoons

Method Of Preparation

Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder.. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy.. If that is the case cook on high heat to reduce. Preheat oven to 180ï‚°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180‚°C. Garnish with fried sliced onions and serve

Prawns Biriyani

Ingredients

Prawns - 1 kg
Onion - 3 nos
Ginger - 2 inch piece
Garlic pods - 7 - 8 nos
Green chillies - 4 nos
Tomato - 2 nos
Chilly powder - 1 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Fennel(whole) - 1 tbsp
Oil - As reqd
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 3 nos
Cinnamon(Karugapatta) - 1 inch piece
Mace - A small piece
Cashews - As reqd
Raisins - As reqd
Rose water - 1 tbsp
Ghee - 1 tbsp
Coriander leaves - As reqd
Mint leaves(Pudhina) - As reqd
Salt - As reqd
Basmathi rice - 2 1/2 cups
Water - 5 cups

Method of Preparation

1)Clean and devein prawns.

2)Heat oil in a pan.

3)Add half of the spices and saute.

4)When aroma arises, add the ground ginger, garlic and chilly.

5)Add the chopped onions.

6)Add chilly powder, turmeric powder, coriander powder and fennel and
saute for a minute.

7)When the raw smell wears out, add the shrimps and salt.

8)Cook for 10 minutes.

9)Add coriander leaves and turn off fire.

10)Boil 5 cups of water by adding salt and remaining spices.

11)Wash and drain basmathi rice.

12)Heat ghee in a vessel.

13)Fry the rice for 2 mins.

14)Add boiled water and cook till all water is absorbed.

15)Spread rice in a plate.

16)Grease a vessel with ghee.

17)Add half of the rice, spread the prawn masala as the next layer.

18)Add the remaining rice on top of it.

19)Garnish with ghee roasted onions, cashews and raisins, coriander
leaves and mint.

20)Sprinkle rose water. Close tightly with a lid.

21)Keep on low flame for 20 mins.

22)Remove from fire.

23)Let the biriyani stand for 30 mins.

Serve with pappad, salad and pickle.

Malabar Chicken Biriyani

Ingredients

1. Basmathi rice - 1 kg

2. Chicken - 1

3. Biriyani Masala Paste - 4tbsp

4. (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp

5. Green chilly - 10

6. Ginger garlic paste - 2 tbsp

7. Coriander leaves - 50 g

8. Mint leaves - 25 g

9. Curd - 150 ml

10. Tomato - 150 g

11. Onion - 1 kg

12. Black cumin seeds - 1 tsp

13. Cinnamon stick - 2 pieces

14. Bay leaves (Karuva ela)- 2

15. Cashew nuts kismis - 50 g

16. Cardamom - 5

17. Ghee - 200 g

18. Coriander powder - 2 tbsp

19. Milk - 500 ml

20. Saffron - 1 pinch

21. Water (For rice) - 1 litre

Method of Preparation

Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.