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 →
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Biriyani / Rice Recipes, Fish, Lunch Recipes, Non-Vegetarian Recipe, Rice recipes and tagged chemmen, fish biriyani, kerala chemmen biriyani, konju biriyani, malabar chemmen biriyani, malabar recipe, prawns, prawns biriyani, shrimp, shrimp biriyani, thalassery chemmen biriyani.
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
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..
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
Salt – to taste
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.
Par boiled rice – 1 cup
Water – 4 cup
Milk – 1 1/2 cup
Cumin seeds – 1 tsp
Ghee – 2 tsp
Salt to taste
Pressure cook the rice with water and cumin seeds about 8, 9 whistle
cook in a law flame for 8 minute and turn off the flame.
Add milk ghee, salt into it. and mix well.
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
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.