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 →

Sakkarai Pongal / Sweet Pongal

Sakkarai Pongal

 

Ingredients:

Raw rice – 1 cup
Moong dal – 1/4 cup
Jaggery – 1 1/2 cup
Ghee – 2 Tbsp
Cardamom Powder – 1/2 tsp
Raisins – Few
Cashew Nuts – few

Method:

  • Pressure cook the raw rice and moong dal in a pressure cooker.
  • Mash it onces it done.
  • In a pan add 1/2 cup of water and jaggery allow it boil till jaggery completely disslove.
  • Add the melted jaggery syrup into the cooked rice and mix well.
  • Let it cook in jaggery syrup .
  • when it thickened add cardamom powder and turn off the stove.
  • In another pan heat 2 tbsp ghee and roast cashewnuts and raisins.
  • Add fried cashew and raisins  into the cooked rice and mix well.
  • Sakkarai pongal is ready..

 

 

 

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.

Simple Veg Biriyani in cooker (Palakkad Biriyani)

palakkad biriyani

Ingredients:

Biriyani rice: 2 cup
Onion : 2(thinly sliced)Shallot : 10Ginger garlic paste : 1 tbsptomato : 1Ghee : 3 tbsp
Mint, coriander leaves, curry leaves : few
salt : to taste
Vegetables : 2 cup(preferably carrot,beans,green peas ,soy bean etc)
Cinnamon : 1 inch
Cardamom : 2
Fennel seeds : 1 tsp
Cloves : 2
Green chillies : 2,3
Red chillipowder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Garam masala powder : 1 tsp
Water : 3 1/2 cup

Preparation:

  • Wash the rice drain and keep aside.
  • Crush the shallot.
  • Heat ghee in the pressure cooker.
  • Saute cardamom, cinnamon stick, fennel seeds, cloves for a minute.
  • Add crushed shallot,ginger garlic paste into the ghee.
  • When nice aroma comes out add sliced onion ,mint,coriander leaves curry leaves,green chillies.
  • Fry till the color changes into golden.
  • Add tomato into it and saute for a while.
  • Then add turmeric powder, chilli powder, coriander powder, garam masala etc.
  • now add the vegetables and saute for 3 min
  • Add water into it ,when it boils add salt and rice, mix well.
  • Close the lid cook the rice for one whistle and remove from heat.
  • Once the pressure goes off open the lid and mix well.
  • Serve the biriyani with Raitha.