Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry

Quinoa and Paneer Pilaf

Quinoa and Paneer Pilaf

Ingredients

Quinoa-2 cups
Water-31/2 cups water
Paneer -6 oz(Cottage Cheese)
Onions-1 chopped fine
Minced Garlic and Ginger-1 tbs
Tomato -1 diced
Cilantro leaves handful
Mixed veggies of your choice (carrots,peas,beans)-1 cup
Oil to saute
Salt to taste
Green Chilli-3-4
Juice of 1/2 Lime

Instructions

Wash and rinse quinoa with water.
Measure the water in a saucepan bring it to boil add the quinoa with a few pinches of salt.
Cover let it simmer for 10 minutes till it's fully cooked.

 In a frying pan add about 2 tbs oil add the onions,ginger and garlic,green chilli saute till golden brown add the mixed veggies,cover let it cook for 10 minutes.

To it add the tomatoes,cubed paneer continue to saute for a few more minutes now add the cooked quinoa and combine.Finally add the juice of half a lime or alter according to your taste.

Serve hot with some raita or just plain quinoa pilaf is yummy to the crumb!

Birinji Rice or Buttered Rice Pilaf

Birinji Rice or Buttered Rice Pilaf

Ingredients


5 Cups Basmati Rice
71/2 cups of water (coconut milk/ water)
2 Medium Red Onions Sliced
3 Tbs Ginger and Garlic paste
6 Green Chilies (optional)
1 Tomato Diced
Handful Mint leaves chopped
1 Bunch Cilantro Leaves chopped

Oil to fry
Salt to taste

Whole Garam Masala

2 Cinnamon Sticks,2 cloves
2 Cardamom,1 star Anise,2 bay leaves kalpasi few 

1/2 stick Butter or 2 -3 tsp Ghee
1/4 cup thick Coconut Milk
Juice of 1 lime
1 Tsp Rose water

Kesari Color mixed with a few teaspoons of water (optional)

Method
Wash the rice and soak for 30 minutes,drain, keep it aside.

Take a pressure cooker pour about 1 small ladle of oil add the whole garam masala wait for it to sputter then add your sliced onions.

Fry the onions till they brown now add the green chili,ginger and garlic paste and fry till the oil separates you can add a few teaspoons of water to cook the ginger and garlic paste.

Now add the tomatoes, followed by the chopped leaves,coconut milk,rosewater and juice of 1 lime and the measured water,add salt wait for the liquid to come to a boil now add the rice.

Check for Salt

Cover the pressure pan or cooker wait for the stream to escape, simmer the pan for exactly 7 minutes.

Cook on low flame,turn off the stove wait for 10 minutes to open.Finally drizzle some kesari food coloring this is totally optional.

Add the melted ghee.

Quick and easy birinji rice is ready to be served along with any curry of your choice!  

Coconut Milk Pilaf

Ingredients

Basmati Rice- 5 microwave cups 
Onions-1 sliced

Green Chili 6 
1”Ginger minced 2 tsp 
Coconut Milk -1can approx 2 cups 
Turmeric powder-1 pinch mildly color the rice
Salt to taste
Water for the rest measurements 

Whole spice 

2 Cinnamon sticks

2 cardamom 
2 Cloves
1 Star Anise
2 Bay Leaves

Kalpasi a few 
oil1 ladle 

Method

• Soak the rice for 30 minutes drain keep aside .
• In a pan pour 2 tbs oil add the whole spices wait for it to splutter.
• Add sliced onions,wait till it gets translucent then add ginger ,turmeric powder fry till the raw smell to goes. Then add the green chili 
•  add the coconut milk diluted with some water approx 
• 8.5 cups in total.
• Wait for the liquid to come to a boil add rice and check for salt.
• Close lid and  when the steam starts to escapes lower the heat,cook for 10 minutes .
• Delicious coconut rice pilaf is ready !!Garnish with fried nuts and drizzle some ghee if required!
• (To spice it a little add some green chilies to the rice along with the onions)     

Shrimp Pulav

Ingredients
..................
2 lbs Shrimp
Oil- 4-5 tbs
2 inch Ginger 
8 cloves Garlic 
3 Onions thinly sliced
2 tsp Cumin seeds
8 green Chillies
2 tsp Coriander powder
1/2 tsp Turmeric powder

Coconut Fresh or frozen - 4 tbs
10 Cashew nuts
1 Lime
  
 For Tempering the rice

2 Cinnamon stick
4 Cloves
4 Cardamom
2 Bay leaves



Other Ingredients

4 cups Basmati rice
6 cups water
1 bunch Cilantro leaves
1/2 bunch Mint Leaves

1/4 cup Milk
Orange Food coloring (optional)

Salt to taste

Method 

Step 1

Grind the  ginger, garlic, onions,cumin seeds,green chillies ,coriander and turmeric  powders to a fine paste.

Pour  2 tbs Oil in a pan  add the ground masala fry till the raw smell goes .


In another non stick pan add 2 tbs oil add the sliced onion and fry till transparent, add the washed and deveined shrimp cook for a few minutes till the color changes add salt,yogurt,cilantro and mint leaves. 
Now add the shrimp to the ground masala , cover cook for 15 to 20 min.

Step 3
Grind coconut,cashews and lime juice add to the curry.Check for salt.

Partially cook the rice in a rice cooker with cinnamon,cardamom and cloves and add the curry  to the rice spread in an aluminum  tray mix food coloring with milk sprinkle on top,add the ghee.
Bake  in the over for another 15 minutes...at 350 degree  F  

Garnish with fried onions on top!!

Vegetable Pilaf

Ingredients

Rice -  4 cups
Water - 6 Cups
Curry powder- 2 tsp
Salt to taste
........................
Spices for tempering

2 Cinnamon sticks                                                              
3-4 cloves
2 cardamom
2 Bay leaves
1/4 tsp Fennel seeds
1 Star Anise

Rebecca's Cuisine: Home Style Mutton Biriyani (Rebecca's Special)I...

Rebecca's Cuisine: Home Style Mutton Biriyani (Rebecca's Special)


I...: Home Style Mutton Biriyani (Rebecca's Special) Ingredients Mutton- 4 Lbs Long grain Basmati Rice- 5 cups Oil Ginger and Garlic paste...

Home Style Mutton/Chicken  Biriyani 

Ingredients

Mutton- 4 Lbs  or chicken 5 lbs 
Long grain Basmati Rice- 5 cups
Oil
Ginger and Garlic paste- 6 tbs
Red Onions -3 medium(chopped lengthwise)
Green chillies -10 (slit)
Tomatoes-4 medium (diced)
Mint leaves-1 bunch(optional)
Cilantro leaves-11/2 bunch

Whole spices

 Cinnamon sticks- 3-4
Cloves -6
Star anise -1
Mace-1
Cardamom-3

Black cardamom-1

Bay leaves few 
Fennel-1/4 tsp

Dagad phool or kalpasi 2-3 leaves


Spice Powders

Turmeric 1/2 tsp
Chilli powder -3 tsp

Coriander powder-1 tsp

Biriyani masala 1 tsp or home made Garam masala 1/2 tsp( optional)

Yogurt -1/ 2 Cup or  juice if 1 lemon 

for marinating the meat 


Juice of 1/2 lemon
Ghee to taste -2 tbs

Cashew /fried onions 

Method

1.Clean,wash and marinate the mutton/chicken with the yogurt,spice powders and 2 tablespoon of  ginger and garlic paste ,1/2 salt.
2.Wash rice ,soak for 30 minutes in cold water....then drain.
3.Pressure cook the Mutton for 20 minutes until tender....stir fry till water evaporates and masala coats the  mutton.
4.In a separate Vessel...I use a Traditional "Dum pot" pour oil add the whole spices,add oions brown till golden brown ,add the ginger and garlic paste ,green chillies,fry till the  raw smell goes now add the cooked mutton ,tomatoes and fry for a few minutes till oil separates.
5.Finally add the mint and cilantro leaves,lemon juice check for salt and add more if needed.
6.Measure 8 cups of water to the mutton gravy let it come to a boil now add the rice and cook for exactly 12-15 minutes on low flame .
7.Turn off heat and do not remove the lid for 10 minutes .
8.Yummy Home made Dum Biriyani is ready ...Garnish with ghee some cashew nuts and fried onions .

Tips

• Place the Biriyani dum vessel on an iron tawa ..and use a tight lid while cooking the Biriyani. 
• Never over cook the mutton while pressure cooking.
• If you don't have mint on hand ...never to worry...it still tastes good!