Daily Archives: September 6, 2014

Mushroom biriyani

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Preparation Time : 20 minutes

Cooking Time : 25 minutes

Serving : 2 members

Description

Mushroom biryani . At home biryani is always a MUTTON BIRYANI not even chicken as hubby dear just can’t accept another source of meat in biryani as a BIRYANI . So any experimenting with biryani is done on hubby’s absence at home . The first time I got to taste mushroom biryani was when my aunt Nazeem Akka made it on a holiday at grand moms place and it was devoured in minutes . I did take note of the recipe but never ever gave a try till date . This recipe is shimya janakiraman . that she had bought along with her for the recipe swap get together on the first anniversary celebration of saute , fry n bake . The recipe swap gave me an opportunity to  peek into home – style food cooked by families and expanded my culinary repertory .     This was the first dish on display in the vegetarian table and was wiped out clean with no left overs . This biryani can be very happily eaten on its own strait from the plate with no accomplishments as sides .  Shimya  is a great fan and a follower of sauté , fry n bake .  I got to see her for the first time that day and I embarrassed her and myself  by asking her which class she is studying in ???  Got an answer stating she has finished her MBA  !!!!  Every one present for the anniversary celebration were all praises about sauté , fry n bake and me . Shimya  was the only one who pointed out that with out uncles ( my hubby’s ) encouragement all this would have not been possible . Hubby dear was all flattered and keeps repeatedly bringing up what shimya  said .  What ever said and done , its a joy to see such young girls so very interested , enthusiastic and passionate about cooking  as food is a pivotal part of our culture .

Ingredients

Ingredients
Quantity
Basmati rice1 cup
Water 1 1/2 cup
Mushroom200 grams sliced
Onion3 medium sliced
Tomato 2 chopped
Lemon juice1/2 a lime
Mint leaves 1/2 cup
Curry leaves10
Coriander leaves1/2 cup chopped
Oil2 tablespoons
Ghee2 tablespoons
Saltto taste

Ingredients To grind

Ingredients
Quantity
Cinnamon + cloves + cardamon1 each
Pepper corns1/4 teaspoon
Cumin seeds1 teaspoon
Garlic4 flakes
Ginger 1/2 inch piece
Red dry chillies3
Cashew nuts7

Method

  1. Heat oil and ghee in a pressure cooker . Top with onions and sauté to translucent .
  2. Add tomatoes and sauté to soft . Top with mushrooms and sauté until the mushrooms lets out its moister and drys out with oil separating .
  3. Top with the ground paste and sauté for two minutes . Add washed rice and toss well .
  4. Pour water adding mint leaves , curry leaves , coriander leaves , lime juice and salt .
  5. Taste and adjust . Bring  to boil and pressure cook for 2 whistles .
  6. Wait for the pressure to subside and enjoy the delicious hot mushroom briyani , garnished with mint and coriander leaves .

Chicken kofta biriyani

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Preparation Time : 35 minutes

Cooking Time : 40 minutes

Serving : 6 members

Description

Chicken kofta biriyani . A recipe I came across in a cook book but can’t remember exactly where and when . At home hubby is very fussy about new styles or recipes of biriyani experimented . He sticks on to the old school cooking recipe of biriyani and pulao’s is a big no from his side . But my daughter ANISHA and my son – in – law Riyaz like a variety of biriyani’s ,pulao’s and not so regular dishes . Only in the recent have I started my kitchen experimenting with different types of biriyani’s and pulao’s . My first kofta biriyani i had was in tanjore . the koftas were made with mutton and were a bit firm . this recipe demands For chicken koftas And to be cooked in mutton stock . the chicken koftas are soft , Moist and burst with flavours . This kofta biriyani is absolutely rich , best had once in a year . ( or else you will be killed due to the fat content in the dish ) .the mild succulent flavours of the spices that is infused along with the Mutton  stock and is high lighted  with ghee and saffron . The rice is cooked in subtle clever flavoured combo of stock which elevate’s dum cooking . this is enough for us to abandon our doubts about taste . This dish lends a deep understanding of flavours as well as techniques and presentation . After all … One cannot think well , love well , sleep well , if one has not dined well … Isn’t it .

 Ingredients

Ingredients
Quantity
boneless chicken1/2 kg , ( blitz in a food processor with out adding water to a smooth paste )
green chilli chopped2 teaspoons
onions chopped3 big
ginger chopped1 inch piece
coriander chopped2 tablespoons
egg2
Bread crumbs2 tablespoons
Nutmeg powdera pinch
mace powdera pinch
mutton fat100 grams chopped
Chilli flakesto taste
Salt to taste
mutton stock1/2 litter ( made with pressure cooking mutton bones and fat with water and strained )
green cardamom8
black cardamom4
bay leaves5
cinnamon sticks3
cumin seeds1 teaspoon
deep fried brown onion1 cup
mint, chopped1 1/2 tablespoons
green chilliesas needed
slit / julienne10 or to taste
yogurt 2 cups
saffron1/2 teaspoon
fennel seeds (saunf)1 teaspoon
basmati rice, soaked400 grams
ghee1 cup
Fresh cream1 cup
milk 1/4 cup

Method

  1. Add boneless chicken ,  chopped green chilli, onion, ginger, coriander, egg, bread crumbs , nutmeg powder, chilli flakes , mace powder, mutton fat , salt and mix well.
  2. In another pan, take the mutton stock. Add whole spices, ( cinnamon , cloves , green and brown cardamom , cumin seeds , fennel seeds and  bay leaf ) half of brown onion, mint, slit/ julienne green chillies and salt. Simmer till all the flavours infuse together .
  3. Make small balls with the chicken mince and blanch in the stock for half an hour In medium heat .Strain the chicken balls and  Keep aside.
  4. In the remaining stock, add yogurt, half the saffron, and salt.
  5. Simmer it nicely and add the soaked basmati rice. Cook for 10 -12 minutes .
  6. Add ghee, cream, milk, mint, remaining brown onion , blanched chicken balls and remaining saffron.
  7. Cook rice in dum . Serve hot with the onion raitha .