Kerala Prawns Biriyani(Malabar Style)

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Ingredients:

Biriyani rice – 5 cup
Prawns – 1 kg
Onion – 5 cup (thinly sliced)
Ginger garlic paste – 5 tbsp
Green chilli -11(crushed)
Turmeric powder – 1/2 tsp+1/4 tsp
Chilli powder – 2 tsp + 1 tsp
Garam masala powder – 2 tsp
Pepper powder – 1/2 tsp Continue reading →

Irachi Choru

irachi choru

Ingredients:

Rice – 5 Cup (Boiled rice)
Beef – 500 gm Cut into small pieces
Onion – 3 cut in to length wise
Tomato – 2 cut into pieces
Curd – 3 tsp
Ginger- 3 inch piece (crushed)
Garlic – 1 whole  (Crushed)
Green chillies – 12 crushed
Turmeric powder – 1/2 tsp
Curry leaves – few
Mint,coriander leaves – few
Fennel seeds – 1/2 tsp
Mace – 1
Cinnamon stick – 3 inch piece
Cardamom – 5
Cloves – 5
Star anise -1
Garam masala – 1 tsp
Coconut oil – As needed
Salt – As needed

Preparation:

  • Mix coconut oil, onion, tomato,little mint,coriander leaves, curry leaves, curd, 1/2 tsp turmeric powder,crushed,ginger, garlic ,green chillies ,salt with beef and set aside for 1/2 hr
  • Pressure cook beef until its done .
  • Meanwhile wash the rice and drain the water.
  • In a large vessel take 7 1/2 +(1 1/2 additional water)
  • Add cloves,fennel seeds,star anise,Cardamom, cinnamon stick, mace ,1/2 tsp turmeric powder and salt.
  • Add rice into it and cook.
  • When it 3/4 cooked add the beef along with the gravy and mix well
  • Add few curry leaves ,mint coriander leaves along with it.
  • Cook until the water fully evaporated from it.
  • Turn off the stove.
  • Now Add 3 tbsp coconut oil and garam masala powder into it and mix well.
  • Enjoy Irachi choru with any raita  .

 

Irachi Choru /Meat Rice
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Ingredients
  1. Rice – 5 Cup (Boiled rice)
  2. Beef – 500 gm Cut into small pieces
  3. Onion – 3 cut in to length wise
  4. Tomato – 2 cut into pieces
  5. Curd – 3 tsp
  6. Ginger- 3 inch piece (crushed)
  7. Garlic – 1 whole (Crushed)
  8. Green chillies – 12 crushed
  9. Turmeric powder – 1/2 tsp
  10. Curry leaves – few
  11. Mint,coriander leaves – few
  12. Fennel seeds – 1/2 tsp
  13. Mace – 1
  14. Cinnamon stick – 3 inch piece
  15. Cardamom – 5
  16. Cloves – 5
  17. Star anise -1
  18. Garam masala – 1 tsp
  19. Coconut oil – As needed
  20. Salt – As needed
Instructions
  1. Mix coconut oil, onion, tomato,little mint,coriander leaves, curry leaves, curd, 1/2 tsp turmeric powder,crushed,ginger, garlic ,green chillies ,salt with beef and set aside for 1/2 hr
  2. Pressure cook beef until its done .
  3. Meanwhile wash the rice and drain the water.
  4. In a large vessel take 7 1/2 +(1 1/2 additional water)
  5. Add cloves,fennel seeds,star anise,Cardamom, cinnamon stick, mace ,1/2 tspturmeric powder and salt.
  6. Add rice into it and cook.
  7. When it 3/4 cooked add the beef along with the gravy and mix well
  8. Add few curry leaves ,mint coriander leaves along with it.
  9. Cook until the water fully evaporated from it.
  10. Turn off the stove.
  11. Now Add 3 tbsp coconut oil and garam masala powder into it and mix well.
  12. Serve hot…
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Anjappar Chicken Biriyani

anjappar chicken biriyani
Ingredients:

Basmati rice – 4 cup
Chicken – 1/2 Kg
Onion – 1 thinly sliced + 1/2 of onion  (paste)
Tomato – 2 (medium size)
Green chillies – 2+2
Garlic – 10
Ginger – 3 inch piece
Oil – 2tbsp
Ghee – 2tbsp
Coriander leaves – few
Mint leaves – few
Lemon juice – 1tsp +1 tsp
Red chilli powder – 1 tbsp
Salt – to taste
Cinammon stick – 1 inch piece
Cloves – 4,5
Cardamom – 4
Star anise – 1
Bay leaf – 1
Mace – 1

Method:

  • Grind ginger, garlic and 2 green chillies to a fine paste.
  • Marinate the chicken pieces with red chilli powder , 1 tsp lemon juice ,1 tbsp of ground ginger garlic grren chilli paste and salt for 30 minutes.
  • Wash and soak the rice in water for 30 minute and drain the water.
  • Heat oil and ghee in a kadai add cinnamon, cardamom, star anise,bay leaf, cloves, mace in to it and fry them.
  • Add sliced onion and slit open green chillies and saute till they become golden brown color.
  • Add ginger garlic green chilli paste into it and saute until a nice aroma comes.
  • Add coriander leaves and mint leaves into it and saute for a while.
  • Now add the onion paste into it and saute till the oil starts appearing in the top and sides.
  • Add chopped tomatoes saute till it become soft and mashed.
  • Add the chicken pieces into it and mix well.
  • Cover with a lid and cook in a medium flame.
  • Add 5 cup of water into it and let it boil( the water ratio is 1: 1 1/4)
  • Add salt if needed
  • when the water boils add the rice and coriander leaves mint leaves into it and mix well.
  • Cook on a medium flame until the rice cooked 50 %
  • Then cover the kadai with a aluminum foil to keep the steam inside.
  • Heat a tawa on a high flame keep the biriyani pot on the top and flame will be in  medium for 3 minute.
  • Then lower the flame simmer and cook for 20 minutes
  • Then turn off the stove remove from the tawa.
  • After 2 minute remove the foil and pour some ghee on the top and cover it with aluminum foil and let it sit for 5 minute.
  • Serve Hot.

Note:

  • Always soak basmati rice for 30 minutes before cooking .
  • Its a spicy biriyani so if you want less spicy in your biriyani reduce the amount of chilli powder or green chillies.

 

 

 

 

Purana Biriyani

purana biriyani
Ingredients:

Chicken – 1 kg
Biriyani Rice – 1 kg
cinamon stick- 3 inch piece+ 2 piece
cloves – 9+5
Cardamom – 8+3
Mace /jathi pathri – 1
Nutmeg/Jathikka- 1/2
Ghee
Onion – 2 cup (sliced )
Shallot – 1/2 cup
Green chillies – 3
Coconut grated – 2 tbsp
Mint and coriander leaves – 1/2 cup
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Curd – 3/4 cup
Lemon juice – 1 tsp
Sugar – 1/4 tsp
Kas kas /poppy seed paste – 2 tsp
Salt – to taste

Method:

  • Dry roast 3 inch piece cinnamon stick, cloves, Jathi pathri/mace,Nutmeg/ jathika and make into a  fine powder and mix it in chicken pieces.
  • Wash and soak the rice in water for 30 minute and drain the water.
  • Grind shallot,green chillies, coconut,mint and coriander leaves.
  • Heat ghee in a kadai add 1 cup of onion and fry them until it become golden brown in color and keep aside.
  • Add another 1 cup of onion and fry them till golden color.
  • Add the ground  shallot mixture  and ginger garlic paste into it and saute well till nice aroma comes.
  • To this add coriander powder,red chilli powder, turmeric powder and saute for a while.
  • At last add the chicken pieces and mix well.
  • Add water into it and cook till chicken cooked and the gravy become thicken.
  • saute for 2 to 3 minute.
  • Add curd, lemon juice, sugar,kaskas paste, salt and mix well.
  • Boil water in a large vessel  along with cinnamon stick,clove,cardamom .
  • After the water is boiled add the rice and cook till it 80% cooked.
  • In a large vessel apply ghee in all sides .
  • Firstly pour gravy then add rice then fried onions repeat the process.
  • Last layer should be the rice.
  • Pour 2 tbsp of ghee on the top of the rice.
  • Cover with aluminum foil and cook in a medium flame for 2 minute and in low flame 10 to 15 minute.
  • After 5-10 minutes open it and serve hot …

 

 

 

 

 

Vegetable Pulao

Vegetable  Pulao
Ingredients:

Basmati rice – 2 cup
Carrot – 1/3 cup (chopped)
Corn – 1/3 cup (optional)
Fresh green peas – 1/3 cup
Green beans – 1/3 cup or
Vegetables of your choice
Green chillies – 3( slit)
Ginger garlic paste – 2 tsp
Onion – 1 medium (sliced )
Bay Leaf – 2
Cloves – 4
Cardamom – 3
Cinnamon stick – 1 inch piece
Cumin seeds – 1/2 tsp
Oil
Salt – to taste

Preparation:

  • Wash the rice and drain the water.
  • Heat oil  in a cooker add cumin seeds and all spices.
  • Add onion green chillies and saute for a minute.
  • Add ginger garlic paste saute till the row smell goes out.
  • Then add all the vegetables and saute for a while .
  • Now add 3 cups of water along with salt.
  • When the water starts boils add the rice and close the lid.
  • Pressure cook for one whistle and turn off the flame.
  • Serve hot with your favorite side dish.

Yakhni Biriyani

 

yakhni biriyani


Ingredients:

Basmati Rice – 2 cup
Chicken – 1/2 Kg
Onion – 3 cup (thinly sliced )
Garlic paste -2 tsp +1/2 tsp
Ginger paste – 2 tsp+1/2 tsp
Almond – 1/2 cup
Cinnamon stick – 1 inch piece + 1/2 inch piece
clove – 5 +2
Cardamom – 3+1
Pepper corns – 10 +5
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp +1/2 tsp
Cumin powder – 1 tsp
Curd – 1 cup
Lemon juice – 1
Coriander leaves – 2 tbsp (chopped )
Mint leaves _ 2 tbsp (chopped )
Star anise -2
Salt – to taste
oil – As needed

Preparation:

  • Clean the rice and drain water and keep aside.
  • Boil water with salt.
  • Once the water start boiling add the basmati rice into it.
  • Once it 85% done drain the water and keep aside.
  • Soak the almonds in hot water for 15 minute and remove the skin.
  • Mix almond, 2 tsp ginger paste ,2 tsp garlic paste and make it a smooth paste.
  • Mix 1/2 tsp of garlic paste ,1/2 tsp of ginger paste, 1/2 tsp of garam masala powder, 1 star anise, 1/2 inch piece cinnamon, 2 cloves, 1 cardamom, pepper corns 5 ,salt with chicken .
  • Cook the chicken until it halfway done.
  • Drain the chicken and keep the liquid  aside.
  • Heat oil in a kadai and fry 1 cup of onion ,keep aside.
  • Add cinnamon stick,cardamom, clove,peppercorn,star anise in to the kadai and saute till it change its colour.
  • Now add 2 cups of onion and saute till the onion become soft.
  • Then add the almond paste saute for 3 minute.
  • Add cumin powder,garam masala powder, coriander powder, red chilli powder and saute till oil seperate from the masala.
  • Now add the chicken pieces  into the masala and mix well.
  • 1476032_223046014532208_602014748_n-001Then add lemon juice, curd,1 cup of chicken liquid/soup,coriander leaves , mint leaves and salt.
  • When the gravy is thicken and the chicken is fully cooked ,turn off the stove.
  • In another heavy bottom pan first pour little gravy ,add little cooked rice then add chicken pieces ,then add the rice then the fried onion and layer the biriyani.
  • Close the pan with 2 pieces of aluminum foil.
  • Cook in a low flame for 20 minute.
  • Remove the aluminum foil after 5 minute.
  • Serve hot..

Kadala Biriyani / Kabuli Chana Biriyani

 

kadala biriyani

 

Ingredients:

Basmati rice – 4 cup
Kadala/Kabuli chana – 1 cup cooked
Poatato – Cooked and diced
Onion – 1 Small sliced
Tomato – 1 chopped
Green Chillies – 3 Sliced vertically
Ginger garlic paste – 2 tsp
Curd – 1/2 cup
Turmeric powder – 1/4 tsp
Chilli powder – 1/4 tsp
Coriander powder – 1/2 tsp
Cardamom – 4
Cinnamon – 5 inch piece
Clove – 5
Coriander/mint leaves – few chopped
Ghee – For sauteing
Salt – As requird
Water –  As required

Preparation:

  • Soak basmati rice for 30 min.
  • Drain water completely.
  • Boil enough water with salt, 3 clove, 2 cardamom,1 inch cinnamon and bay leaf.
  • Cook the rice fully and drain the water and keep aside.
  • Grind the whole garam masala and keep aside.
  • Heat ghee in a kadai add ginger garlic paste,ground garam masala and saute.
  • Once the raw smell goes out add the sliced onion.
  • Saute until the onion become translucent.
  • Add the chopped tomatoes and saute until it become mashed well.
  • Add the coriander powder,red chilli powder,turmeric powder and saute.
  • Now add the curd ,kadala/chana,cooked potatoes and saute until the moisture goes out from it.
  • Add the chopped coriander and mint leaves and turn off the flame.
  • In a oven safe dish, layer the cooked rice and masala.
  • Cover with an aluminium foil and bake in a pre-heated oven at 400 F  for 20 minutes.
  • Serve hot with raita,pappad etc…

Tomato Rice / Thakkali Sadam

tomato_rice

Ingredients:

Boiled Rice – 1 cup
Tomatoes Ripe – 4 to 5(medium size) Chopped
Big onion-1 Sliced
Green chillies-2 Slit Vertically
Coriander leaves – Little
Chilli powder-1 Teaspoon

To Crush:

Ginger – A small Piece
Garlic – 3 Pod

To Season:

Oil – 2 Tbsp
Hing – Pinch
Mustard Seeds – 1/2 Tsp
Channa Dal – 1 Tsp
Urad Dal – 1 Tsp

Preparation:

  • Heat oil in a kadai splutter mustard seeds,urad and channa dal.
  • Then add the sliced onion,green chillies,hing,crushed ginger and  garlic.
  • Saute until the onion become translucent.
  • After that add tomatoes,red chilli powder,salt and turmeric powder.
  • When the tomatoes are mashed well add little water.
  • The tomato paste should not be dry that is why we are adding water.
  • Now add the boiled rice into it and mix well.
  • Garnish with chopped coriander leaves and serve hot with raita.

 

 

 

Mushroom Biriyani

 

Mushroom Biriyani



Ingredients
:

Basmati Rice – 2 Cup
Button Mushroom – 250 gm
Frozen Green Peas – 1/4 Cup (Optional)
Onion – 1 Big (Chopped)
Tomato – 2 (Sliced )
Green Chilli – 2 (Slit vertically)
Ginger Garlic paste or Crushed – 2 1/2 Tsp
Chilli Powder – 1/2 Tsp
Turmeric Powder – 1/4 Tsp
Garam Masala – 1/4 Tsp
Cardamom  – 3
Cloves – 4
Cinnamon  – 1 Stick
Bay leaves – 1
Mint Leaves and Coriander Leaves – Few (Chopped)
Salt To Taste
Water – 4 Cup
Oil/Ghee –
Preparation:

  • Wash the rice and soak it for 25-30 Min.
  • In a large vessel heat oil/ghee and add cardamom,cinnamon,Cloves and saute.
  • Add Crushed ginger garlic ,green chillies ,onion and saute until the onion become transparent.
  • Add green peas,tomato and mushroom saute well.
  • Now add the red chilli powder,garam masala,turmeric powder,and chopped mint leaves . coriander leaves,salt and cook the mushroom with out adding any water.
  • Meanwhile Drain the rice and keep aside.
  • once the mushroom are 95% cooked add the rice and saute for 1 min.
  • Pour 4 Cup water into it and cook it covered in medium flame until the water evaporated from the rice.
  • Switch off  the flame and let it stand covered for 10-15 Minutes before serving.
  • Serve with any raita ,pappad ..