Malabar mutton biriyani

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Preparation Time : 40 minutes

Cooking Time : 40 to 45 minutes

Serving : 8 to 10 members

Description

Malabar biriyani . This recipe is from one of my moms cook book which was given to her by her friends daughter henna from Calicut . That cook book is a treasure trove with home recipes from all the districts and communities of Kerala . Been wanting to flick it but mom is so very organised that she sure will get to know if its missing . So finally took note of all the recipes from that book . I really don’t know which district in Kerala follows this recipe but its aromatic , lightly flavoured , visually appealing , magical with a very balanced straight forward recipe that elevates dum cooking . I remember my friend sulu mentioning ( while we were in school ) about a wedding that she had attended in Palghat and the biriyani was horrible . I didn’t get her point then as I had never ever tasted malabar biriyani before . In Palghat we grind cinnamon , cardamom and cloves to a paste and add it to the biriyani which gives a dark brown colour and a pungent over dose taste of the spices . Only after my co – sister who hails from nagarkovil came into our family , I got to taste a lot of malabar biriyani . As in her place they follow the malabar biriyani style of cooking but another version with slight changes from this biriyani recipe . I guess there are at least a million recipes of biriyani’s in India very own to every region and community and these classics can never ever go out of style . This has served as a reminder to me that the biriyani means different things in different parts of India .

Ingredients for mutton gravy

Ingredients
Quantity
Mutton or chicken 1 kg
Onion250 grams sliced
Green chillies100 grams or more to taste ground
Garlic50 grams ground
Ginger50 grams ground
Poppy seeds2 tablespoons ground
Mint1/4 bunch
Coriander leaves1 bunch chopped
Curd1 cup
Lime juice 1 lime
Ghee150 grams
Garam masala powder1/4 tablespoons
Salt to taste

Ingredients for Rice

Ingredients
Quantity
Basmati rice1 kg
Onion1 big sliced
Ghee100 grams
Cinnamon1 stick
Cloves 3
Cardamom3
Ginger paste1/4 teaspoon
Garlic paste1/4 teaspoon
Wateras needed
Saltto taste

Ingredients to Garnish

Ingredients
Quantity
Deep fried crisp golden coloured sliced onions250 grams
Fried raisins 20 grams
Fried cashew nuts20 grams
Oilto deep fry
Saffrona huge pinch
Rose water1 tablespoon
Garam masala powder1 1/2 tablespoon

Method to Garnish

  1. Heat oil and deep fry sliced onions to crisp and golden in colour , drain and set aside .
  2. Fry the raisins and cashew nuts in the same oil to golden in colour and set aside along with the fried onions to garnish . Soak the saffron in rosé water and set aside .

Method for mutton gravy

  1. Heat ghee and brown the onions adding ginger and garlic paste . Fry to crisp .
  2. Add green chilli paste and poppy seed paste and sauté for 3 minutes . top with mutton and salt , sauté till the colour of the mutton changes for about 5-8 minutes .
  3. Add 1 cup water and cook the till tender .Top with lime juice , chopped coriander leaves , garam masala powder and mint leaves and boil till it gets to a thick gravy . Taste and adjust seasoning . Set aside .

Method for rice

  1. Wash and soak the rice in water . Heat ghee in a pressure cooker , add cinnamon , cloves , cardamom , sliced onion .Fry to translucent .
  2. Top with ginger garlic paste and fry to crisp . Pour the water along with salt and bring to boil .
  3. Add washed rice and toss well and pressure cook for 1 whistle and simmer for 10 minutes . Switch of the flame and once the whistle settles down , set aside .

To proceed

Take a huge heavy bottomed vessel that is apt for dum cooking . Start layering with the

  1. First layer – cooked mutton gravy
  2. Second layer – cooked rice
  3. Third layer – sprinkle of garam masala powder , sprinkle of fried onions , sprinkle of fried cashew nuts and fried raisins and finally a sprinkle of saffron soaked in rose water .
  4. Pile up the huge vessel repeating the layers as mentioned above until all the mutton gravy , rice and garnish ingredients are over .
  5. Make sure that the final layer must be the garnishing layer . Close the lid of the huge vessel . Place it on top of a hot tawa in low flame for 15 minutes to cook and infuse the flavours by dum cooking .
  6. (Place a vessel with water filled in it on top of the lid of the malabar biriyani huge vessel , so that the flavours don’t escape out .This is what I do ) serve hot with onion Raitha , fried Kerala pappadam , malabar biriyani chutney , chicken roast and pineapple slices as side dishes .

Ingredients for Malabar biriyani chutney

Ingredients
Quantity
Coriander leaves, with part of stemA small handful
Mint leavesA small handful
Garlic4 cloves
Ginger1/4 inchsmall piece
JaggeryA small piece
Chilli powder1 teaspoon (dry roasted)
Tamarind paste1 tablespoon
Fried onions2 tablespoons
Dates6 deseeded
Saltto taste
  1. Grind all the ingredients to make a smooth paste. Chutney’s ready.

Green peas pulao

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Preparation time : 15 minutes

Cooking time : 25 to 30 minutes

Serving : 3 members

Description

Peas pulao . A pulao that is so easy to make and is highly tasty with delicate flavours . Made with few simple ingredients transforming into a well executed main course . Love the greens peas popping up between the white long grained rice . It’s a treat to the eyes . Green peas is one among my favourite vegetables along with potatoes and cabbage . But my hubby hates potatoes and green peas . So very rarely do I get to eat my favourite veggies . To add to this he hates pulaos being a true blue South Indian , so very loyal to his boiled white rice . Me being experimental when it comes to food , find it difficult managing with fussy hubby most of the time . Ending up cooking two ways incorporating my hubbys interpretation to satisfy his and kids taste buds . This has served to be a bonus to me as it has helped me to learn cooking both ways with a deep understanding of flavours as well as techniques and presentation , time management in cooking too many dishes in a short span of time and multi tasking in the kitchen . So no complaints as this has raised the food bar at home .

Ingredients

Ingredients
Quantity
Green Peas1 1/2 cups ,( boiled )
Basmati Rice1 1/2 cup , ( washed and soaked in water for 1/2 an hour )
Onion (sliced)1
Green chillies2 slit
Mint leaves1 teaspoon
Cumin seeds1 teaspoon
Cloves2
Garlic flakes (crushed)3
piece of Ginger1 inch piece crushed
Cardamoms3
Cinnamon1 inch piece
Ghee 2 tablespoons
Coriander Leaves (chopped)2 teaspoons
Cashew nuts (chopped1 tablespoon,
Salt to taste

Method

  1. Take a non-stick pan with ghee and heat it.
  2. Add ginger-garlic crushed and stir.When it turns brownish, add onions, cloves, cardamoms, cinnamon and cumin seeds.Fry the mixture till the onions turn translucent.Mix well adding cashew nuts and washed soaked rice . Cook on medium flame till the rice get to a pink colour for about 3 minutes . Add 3 cups of hot water and salt , mix well.top with green peas , green chillies , mint and coriander leaves . Cook till most of the liquid  is absorbed.Lower the flame as much as possible, cover the pan and cook till the rice is almost done.Cook for some more time till the rice is done.
  3. Serve hot with vegetarian or non vegetarian gravy of your choice .

 

Tomato Biriyani

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Preparation Time : 25 -30 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Tomato biriyani , an authentic recipe that I learnt from my mother – in – law . My daughters favorite as it’s a vegetarian dish that helps her with a lesser job of picking and cleaning the rice before eating not giving her much trouble like the biriyani . I have made one change from my mother – in – laws recipe of using blanched , peeled and pureeed tomatoes instead of chopped tomatoes as she does . I had to make the change as the previous chopped tomatoes used ended up in a lot of tomato skin in the rice were the picking and cleaning of the rice had to be done before eating . Pains taking but the out come totally justifies the effort put in . Using the tomato puree helps in getting a better red color as well . At home this dish is called as thakkali saadham , meaning tomato rice in Tamil but I feel it’s more of a biriyani than just a saadham as we get to experience the magic of true Indian spices in an array of exotic and rare symphony of elegance . This tomato biriyani does taste very different from the traditional biriyani but in a good way that oozes with old world charm and sure to hit the right spot making sure your senses are soothed .

Ingredients

Ingredients
Quantity
Basmati rice2 cup
Tomatoes 1/4 kg Blanched , skin peeled and ground
Onions5 Sliced
Green chillies5 Slit
Cinnamon1 inch piece Powdered
Cloves2 Powdered
Ginger and garlic paste1 teaspoon each
Turmeric powder1/4 teaspoon
Red chilli powder1/2 teaspoon
Saltto taste
Coconut pasteone hand ground
Ghee4 tablespoons
Water4 cups
Coriander leaves2 tablespoons (chopped)

Method

  1. Cut a cross in the bottom of each whole tomato making sure the other end is intact together . Drop the tomatoes into hot water and set aside for 5 minutes .
  2. Remove from the hot water and cool , reserving the hot water that can be used to cook the rice . ( in case you are pressed for time drop the tomatoes into ice cold water ) peel the skin and blitz in a food processor to a purée .
  3. Wash and soak basmati rice in water .Heat ghee in a pressure cooker .
  4. Top with sliced onions and sauté for 5-6 minutes until onions are golden brown in colour . Add ginger and garlic paste diluted in little water and fry until raw smell has gone for about 4 minutes .
  5. Add green chillies and tomato purée . Keep stirring occasionally until oil floats on top. Add turmeric powder , red chilli powder , salt to taste , powdered cinnamon and cloves . Mix well adding water .
  6. Add coconut paste and mix well . Check seasoning and bring to boil . Drain the soaked basmati rice and add to the boiling water along with chopped coriander leaves .
  7. Mix once gently making sure not to break the soaked basmati rice . Cover with lid and pressure cook for 2 whistles in high heat .
  8. Wait for the whistle to subside , then open and serve hot with onion raitha , any spicy non – vegetarian or vegetarian gravy and paped .

Prawn pulao

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Preparation Time : 20 minutes

Cooking Time : 30 – 35 minutes

Serving : 6 – 8 members

Description

Prawn pulao . A light flavoured pulao packed with so much character and taste . This pulao will surely raise eyebrows at any place served. A recipe i got from my friend pallavi’s grandmother (ammuma) Pallavi is a native of kollam but lives in Delhi as a Beautician there. She is the great ambika pillas neice. a few days back was watching band, Baaja ,bride in NDTV good times. Was surprised to see Pallavi as the beautician for the bride in that episode. Pallavi is also a great foodie like me. In fact she introduced me to many new recipes and my best among them is quiche de Lorraine. I got to know Pallavi when i was in R.K Nature cure for weight reduction. We were never given food in solid form there, only liquids. But all our minds, souls,breath, thoughts, talks were filled only about food.

Ingredients

Ingredients
Quantity
Cleaned Prawns 600 grams ( when you clean 1 kg of prawn you get 600 grams of cleaned prawn )
Ginger50 grams
Garlic50 grams
Small onion50 grams
Bay leaf2
Coriander leaves 1/2 bunch chopped ,
Basmati rice3 cups
Green chillies 14
Fennel seeds2 teaspoon
Turmeric powder1 teaspoon
Coriander powder1 teaspoon
ghee3 + 3 tablespoons
Ground Coconut2 tablespoons
Lime1
Fried onion300 grams ( heat oil to deep fry , fry 300 grams sliced onions to golden brown and crisp )
Cloves8
Cardamom8
Cinnamon2 inch piece
Onion sliced1/2 cup
Milk1/4 cup ,
Cashew nuts10 ground
Curd1 cup
Food colora pinch ( I used a pinch of saffron soaked in 2 tablespoons of warm milk instead )
Salt to taste

Method

  1. Grind ginger , garlic , small onion , green chillies , fennel seeds , turmeric powder and coriander powder together to a smooth paste .
  2. Heat 3 tablespoon ghee in a pressure cooker . Fry the sliced onions to brown . Add the ground masala and cleaned prawns and sauté well .
  3. Top with curd , salt , coriander leaves cover and cook for one whistle adding enough water . When prawns are cooked add cashew nut and coconut paste with a big squeeze of lime . Mix well and set aside . Wash and soak rice .
  4. Heat 3 tablespoons of ghee in another pressure cooker add all the whole spices , once they crackle add socked rice and fry for a minute .
  5. Add 4 cups of water along with salt to taste and pressure cook for one whistle , then simmer for 10 minutes and switch of the flame . Wait for the whistle sound to settle down .
  6. Layer a non – stick heavy bottomed shallow vessel with little rice , topped with little prawn gravy , followed by fried onions . Keep layering till all the rice , prawn gravy and fried onions are over . Sprinkle the milk and saffron on top .
  7. Keep on low flame for another 10 minutes making sure the bottom does not get burnt . Switch of the flame .
  8. Toss well and serve piping hot

Kashmiri biriyani

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Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Recipe post by aarsha sophy abhilash for the competition. Description and picture is by aarsha sophy abhilash and recipe by me , as her link to the recipe she sent ended up in opening her facebook account. Her Description follows :
An Absolute Aromatic food, Kashmiri Biriyani with chicken legs is an easy to make biriyani which is a mix of different tates. This is not a spicy one as this takes in lots of milk and apple pieces, thus itself makes a kid favourite.

Ingredients

Ingredients
Quantity
Long Grain Rice (basmati)2 cup
Chicken legs 6
Milk2 cup
Cream Beaten 1/2 cup Smooth
Sugar1 teaspoon
Salt to taste
Cumin Seeds 1/2 teaspoon
Cloves3
Cinnamon1 inch
Cardamoms3
Bay Leaf 1
Ghee 2 tablespoon
Canned Mixed Fruit1 cup chopped and drained
Ginger garlic paste 1/2 teaspoon each
Edible Rose Petals2 - 3
Saffrona pinch soaked in 1 tablespoon of warm milk
chopped apples 1

Method

  1. Wash rice and soak it for 15-20 minutes.
  2. In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
  3. Drain rice and keep it aside.
  4. Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
  5. When the seeds start to crackle, add ginger garlic paste and fry to crisp . top with chicken pieces and fry for 5 minutes . add rice and fry in ghee for 2 minutes.
  6. Add milk and cream mixture to it along with ½ cup water and bring it to boil. Add the chopped apple . When boiled, simmer the flame, cover it with lid and let it cook.
  7. Make sure that the rice is not overcooked and it can be separated too.
  8. Now, gently mix it in drained fruit and sprinkle soaked saffron and finely broken rose petals over it.
  9. Serve it hot with dhal.

Fish biriyani

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Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 6 members

Description

At home , any thing made with fish has to be high in spice .thats how it’s liked by all as well . So trying a new recipe with fish is always a high risk factor . This fish biriyani was sent over home by my elder mother – in – law mrs mahmudha Rabbani . My hubby did start tasting the biriyani very hesitantly but liked it a lot , surprising me . The fish biriyani did taste quite different from the standard biriyani’s but just as comforting . Some traditional dishes never ever go out of style . I did get the recipe from her and gave a try the following week end . The results were an aromatic , beautifully spiced fish biriyani with the caramelised onions to add a delightful sweet contrasting punch and the ghee plus olive oil lending a lustrous sheen , Thats ideal for family feasts with the emphasis on sharing . I did share this recipe in the monthly Tamil magazine pothigai Saaral . Periyamma ( mrs . Mahmudha Rabbani ) was like you get recipes from us and publish it in your name . Very smart you are . Well the entire world revolves in sharing and getting ideas from easy every day cooking that provides the maximum value for important preoccupation for busy urban families around us isn’t it ??

Ingredients for main

Ingredients
Quantity
Sheer fish1/4 kg ( boneless )
Basmati rice3 1/2 cups
Water 6 cups
Cinnamon 1/2 inch stick
Cloves4
Cardamom3
Onions150 grams + 6 sliced
Olive oil3 tablespoons
Tomato100 grams
Ginger garlic paste 2 teaspoon
Mint leaves1/4 bunch
Coriander leaves1/4 bunch chopped
Chilli powder1 tablespoon
Turmeric powder1/4 teaspoon
Curd 1 cup
Saltto taste
Ghee + olive oil3/4 cup
Green chillies6 slit
Saffron a pinch soaked in 1/4 cup warm milk

Ingredients for marinating fish

Ingredients
Quantity
Chilli powder1 tablespoon
Turmeric powder 1/4 teaspoon
Saltto taste
Lime juice of one lime
Olive oil 1 teaspoon
Oilto shallow fry

Method

  1. Marinate cleaned fish with the marination ingredients except for oil to shallow fry for half an hour . Heat oil to shallow fry and fry the fish . Drain and set aside .
  2. Fry six sliced onions in 3 tablespoons of olive oil to a light golden brown colour and set aside . Wash the basmati rice and soak it in water .
  3. Heat ghee and olive oil in a large vessel or in a pressure cooker , add cinnamon , cloves and cardamom. Once they crackle top with 150 grams of sliced onions .
  4. Sauté for ten minutes until golden brown . Add ginger garlic paste and fry to crisp . Add tomato , green chillies , mint leaves , coriander leaves one after the other and sauté until the tomatoes lets out its juices .
  5. Add curd , chilli powder , turmeric powder and salt . Sauté until oil floats on top . Pour water , mix well . Bring to boil . Add lime juice . Taste and adjust .
  6. The gravy must have more than the required amount of salt , sourness and hotness as when rice cooked in this gravy will taste right only then . Drain and add soaked rice .
  7. Top the saffron with the milk . Mix and cook the rice . If using a pressure cooker , one whistle .
  8. Remove from flame , set aside for ten minutes and open the lid .

How to proceed

  1. First lay 1/4 of the fried fish pieces , top with 3 teaspoons of sautéed onion slices and cover with 2 cups of cooked biriyani rice .
  2. Keep layering until all the fish , sautéed onions and biriyani rice are over . Keep over a stove top in very low flame and leave it for 5 minutes letting all the flavours infuse together .
  3. Fish biriyani is ready . Serve hot with onion raitha .

 

Egg pulao

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Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 to 6 members

Description

Egg pulao . A recipe i got from one of my Telugu speaking friend. Followed the recipe as she mentioned. Turned out well but was extremely spicy. I did forget that this is an Andhra Pradesh Dish. Next time i was careful with the spice and worked out perfect. Egg is one ingredient that i never have at Home stored as my hubby is very fussy about eggs. My boy Afzar loves eggs. Any restaurant we go to his regular instant order would be egg fried rice. Egg is one magical ingredient that works wonders with sweet and savory dishes . I remember as a kid i used to hate to eat the yolk of eggs. Mom used to force and feed me and results i would throw up. Wonder why now a days there is nothing as such that i don’t like. Gosh how can i forget this connection that i have with an egg. Well i was nick named egg in school. The reason i don’t know till date.

Ingredients for egg pulao

Ingredients
Quantity
Basmati rice
2 cups , ( soaked in water for 10 minutes )
Eggs2 + 4 boiled
Cloves 4
Cinnamon 1 inch piece
Salt to taste
Onion 1 big sliced
Bay leaf 1
Pepper corns 1/2 teaspoon
Ginger garlic paste 1 teaspoon each
Oil 2 tablespoons
Green chillies 4 slit ( the original recipe demanded 10 green chillies , was extremely hot )
Pulao masala1 teaspoon
Coriander leaves chopped few
Lime1/2

Method for egg pulao

  1. Heat oil and add whole spices , after a few seconds add onion , green chillies , ginger garlic paste .
  2. Fry to brown and crisp . Break in 2 eggs and scramble .
  3. Add drained soaked rice and fry or a minute . Add salt to taste , boiled eggs and pour water ( 4 cups ) .
  4. Cover and cook till the rice is half done . Stir in pulao masala and a squeeze of lime juice . Mix gently .
  5. Cover and cook till water evaporates and rice is cooked through . Garnish with coriander leaves and serve hot with onion raita .

Ingredients for Masala powder

Ingredients
Quantity
Cumin seeds 5 grams
Pepper corns 5 grams
Cinnamon5 grams
Cardamom5 grams
Cloves 5 grams
Bay leaf 5 grams

Method for Masala powder

  1. Dry roast all the ingredients separately and powder together to a smooth powder .
  2. Preserve in an air tight container and use whenever required .

 

Vegetable biriyani

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Preparation Time : 1/2 an hour

Cooking Time : 20 minutes

Serving : 4 to 5 members

Description

Vegetable Mughal dum biriyani . This is a wholesome warming dish that i have tried to showcase in a modern way. Usually dum biriyanis are made with firewood but now a days with the busy schedule and buzz of life it’s impossible. So i have followed the same procedure of the dum biriyani but on a stove top.(which is much more easy now a days)at times it’s best to be as practical as possible. I love the fried bread pieces that are in this biriyani. I usually serve myself making sure i have atleast 2 to 5 bread pieces on my plate. whatever said and done my choice is always the non – veg biriyani. Very rarely do i prepare this biriyani at home. Not that it does not tatse good but at home every one will have a huge question mark as why vegetarian biriyani ? Why not non – vegetarian biriyani ?

Ingredients

Ingredients
Quantity
Basmati rice2 cups ( cleaned and soaked in water for an hour )
onions3 big sliced
tomato2 big chopped
green chillies6 slit
coriander leaves 2 tablespoons chopped
mint leaves2 tablespoons
ghee1 cup ( can use 1/2 cup ghee and 1/2 cup oil )
cardamom3
cloves3
cinnamon1 inch piece 2
bay leaf1
ginger garlic paste 1 tablespoon each
mixed vegetables 1 1/2 cups ( carrots , cauliflower , green peas , potato , cabbage , beans , capsicum ) chopped into medium sized cubes
bread slices4 cut into squares and fried in ghee to brown
paneer1 cup cubied fried in ghee
saltto taste
turmeric powder1/4 teaspoon
chilli powder1 teaspoon
curd1 cup
coconut grated and cashewnuts2 tablespoons each ground to a smooth paste
rose water1 teaspoon
saffron - a pinch soaked in 1/4 cup milk
lime juice1/2 lime

Method

  1. Heat ghee in a pressure cooker . Add cinnamon , cloves , cardamom and bay leaf .
  2. Once they crackle add onions and fry to brown for about 5 to 8 minutes . Top with ginger garlic paste and fry to crisp .
  3. Add mixed vegetables , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt .
  4. Mix well and sauté for 5 minutes till the tomatoes lets it juices out and gets to a gravy consistency . Add 5 cups of water and pressure cook for 1 whistle .
  5. Dilute the ground coconut cashew paste in little water and add to the vegetable gravy . Mix well adding lime juice and rose water .
  6. Taste and adjust . Mix in soaked basmati rice along with saffron , fried bread and paneer .mix well and pressure cook for 1 whistle and simmer for 10 minutes .
  7. Switch of the flame , once the whistle settles down remove and serve hot with onion raitha .

Prawn Biriyani

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Preparation Time : 25 minutes

Cooking Time : 45 minutes

Serving : 4 to 6 members

Description

Prawn Biriyani . A mouth watering , hearty , full flavoured indulgence . I was having a chat with my hubby’s neice Rahima Zenofer and just asked her what they had for lunch . She told prawn biriyani. The minute i heard that wanted to try it out. I am a keen cook and often can’t resist trying out a recipe i particularly like. Immediately got the recipe from her mom Wahidha and tried it out the next day. It turned out absolutely pitch perfect. I have to confess that i ended up eating most of it .(that’s what happens usually , shameless me)

Ingredients

Ingredients
Quantity
prawns1 kg
onions3 sliced
tomato2 big chopped
green chillies 6 slit
ginger garlic paste 1 teaspoon each
cinnamon2
cloves2
cardamom2
lime 1/2
turmeric powder1/4 teaspoon
ghee100 grams
curd100 grams
chilli powder 1 1/2 teaspoon
pepper powder2 1/4 teaspoon
cumin powder 1 teaspoon
fennel powder2 1/2 teaspoon
mint leaves and coriander leaves1/4 hand each chopped
rose water1/4 teaspoon
saffrona pinch soaked in 2 tablespoons of milk
basmati rice3 1/2 cup
water4 1/4 cup
cashewnut10 + coconut grated - 4 teaspoons ground together to a smooth paste
saltto taste
bay leaf1

Method

  1. Marinate cleaned prawns with curd , salt , turmeric powder , chilli powder , cumin powder , pepper powder and fennel powder . Set aside .
  2. Wash rice and soak in water . Heat ghee in a pressure cooker ,add cinnamon , clove , cardamom and bay leaf . Once they crackle top with onions and sauté till dark brown for about 8 minutes .
  3. Add ginger garlic paste and fry to brown and crisp . Top with tomatoes and green chillies and sauté till tomatoes break down and gets to a gravy consistency .
  4. Pour the marinated prawns along with mint leaves and coriander leaves . Mix well pouring water and pressure cook for 1 whistle .
  5. Add cashewnut and coconut paste , lime juice and rose water . Mix well and bring to boil . Taste and adjust .
  6. Salt , sourness , hotness should be more than required only then when cooked with rice will taste good . Add the soaked rice along with saffron . Mix well .
  7. Pressure cook for 1 Whistle and simmer the flame for 5 minutes . Once the whistle sound settles down . Prawn biriyani is ready . Serve pipeing hot with onion raitha .

channa pulao

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Preparation Time : 30 minutes + soaking of chick peas over night and pressure cooking them.

Cooking Time : 30 minutes

Serving : 4 to 6 members

Description
Channa pulao . Once in a while I do serve boiled white chick peas for breakfast . On a similar day as such, my mother – in – law sent over some katti rolls and the boiled white chick peas were un touched . Wanting to use the left overs in …a new way as I only make channa masala or kadala curry with them . Out of a sudden , I thought why not make a pulao ? Surfed through the world wide net and found most of the recipes to be just like ghee rice with boiled chick peas added . finally liked one recipe which was to my likening that I got from Sify . Com . Experimented and the results were awesome with fragrant flaky rice with soft boiled chenna and the flavour of coconut milk high lighting the pulao . As hubby dear does not have a liking towards pulaos , it was left to me to relish and enjoy . This pulao is ideal for us home cooks , when we look to Russell up a meal of comfort food for the family or host a gathering .


Ingredients for Main Dish
Quantity
Basmati Rice1 cup
white kabuli channa 1/2 cup
tomatoes 3
onions2 (medium sized)
garlic8 flakes
green chillies4
Coconut milk1 1/ 2 cups
kasoori methi1 tablespoon
Garam masala powder 1/2 teaspoon
Sugar1/4 teaspoon
cinnamon 1 inch piece
cardamoms 2
cloves 2
bay leaf 1
Ghee3 teaspoons
Saltto taste
coriander leaves1/ 4 bunch chopped



Ingredients to Grind
Quantity
Onion1 Large
Dry Red chillies8
Cumin Seeds1 Teaspoon
Garlic 5 Flakes
Grated fresh coconut2 tablespoons


Method

  1.  Soak channa in water for 10 hours or over night and then pressure cook it.

  2.  In a pan, take a teaspoon of oil and fry red chillies, cumin seeds, garlic and onion for few minutes .

  3.  Allow it to cool down and then grind it along with coconut and keep aside.Blanch tomatoes in hot water for few minutes and remove the skin .Grind it into a smooth paste and set aside .

  4.  Peel garlic and chop them finely.Soak rice in water for 10 mins and then drain it completely.

  5.  Heat one teaspoon ghee in a pan and fry the rice for few minutes till all the moisture is absorbed.

  6.  Heat oil in a pressure cooker and fry cardamom, cinnamon, cloves and bay leaf.Add the chopped garlic and fry till brown.

  7.  Now add slit green chillies and finely chopped onions and fry for few minutes and then add the ground paste.
    Simmer and fry till the aroma rises.

  8.  Now add tomato paste, kasoori methi, salt, little sugar, garam masala powder and allow it to boil for few minutes . Then add the cooked channa and 1 1/2 cups of coconut milk to it.

  9.  When it starts to boil, add the rice and mix well.taste and adjust seasoning . Now close the pressure cooker and allow it to cook up to one whistle. (timing can vary on different parameters).

  10. Wait till the whistle subsides and then Garnish with finely chopped coriander leaves .serve hot with potato chips and onion raitha .



Notes 

*Can garnish with fried cashew nuts as well . I didn’t do so to reduce the calorie content in the dish.