Mutton Biryani – Chennai style

Here is a recipe from my friend Roja Meeran’s blog. She is an astounding lady, a poet, a great cook and an amateur dietician. What I love about this wonderful lady is she is so willing to help anybody. Always looking out for others, this is one special lady. Hats off to you Roja for being an amazing person. I truly consider it my good fortune that I have a friend such as you.

Here is the recipe for a delightful Chennai style biryani, complete with tomatoes and coconut milk. Tomatoes and coconut milk you ask me, indeed my friends. Try it out for it works.

30. Toss coriander leaves. Mix well and serve hot.

Recipe Modified from here.

Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

1. Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

Soak Jeeraga samba rice in water for about 1/2 hour.

2. Soak Jeeraga samba rice in water for about 1/2 hour.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Finely ground with a bit of water.

5. Finely ground with a bit of water.

Pressure cook  the mutton with a cup of water. Strain the mutton and keep it aside.

6.Pressure cook the mutton with a cup of water. Strain the mutton and keep it aside.

7. Keep the stock aside.

7. Keep the stock aside.

6. Heat oil and ghee.

8. Heat oil and ghee.

7. Add the whole masalas.

9. Add the whole masalas.

8. Add all the powders.

10. Add all the powders.

Slice 2 onions.

11. Slice 2 onions.

10. Toss sliced onions into the biryani pot.

12. Toss sliced onions into the biryani pot.

11. Sauté onions till brown. Add the  ground masala.

13. Sauté onions till brown. Add the ground masala.

12. Slice 2 tomatoes.

14. Slice 2 tomatoes.

13. Add tomatoes to the pot.

15. Add tomatoes to the pot.

Sauté till tomatoes are well mashed.

17. Add curd to the mix and mix well.

17. Add curd to the mix and mix well.

Add the mutton to the mixture and mix well.

18. Add the mutton to the mixture and mix well.

19. Add the stock, coconut milk, and water.

19. Add the stock, coconut milk, and water. Just remember including the curd the total level of water should be double the quantity of rice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

21. Five minute wait till the broth boils.

21. Five minute wait till the broth boils.

22. When the broth boils add the drained rice.

22. When the broth boils add the drained rice.

24. Cover and cook on low flame.

23. Cover and cook on low flame.

24. Cook for ten minutes.

24. Cook for ten minutes.

25. When the food is almost cooked transfer pan to oven (or out it on dum)

25. When the food is almost cooked transfer pan to oven (or out it on dum)

26. Cook for 30 minutes.

26. Cook for 30 minutes.

27. Bake @ 175 C

27. Bake @ 175 C

28. Let it cook.

28. Let it cook.

29. Thirty minutes later.

29. Thirty minutes later.

30. Toss coriander leaves. Mix well and serve hot.

30. Toss coriander leaves. Mix well and serve hot.

P.S I found it a little non spicy for me. So  just crank up the spice.

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Pressure cooker Biriyani

I don’t normally like cooking rice in the pressure cooker as it is not healthy, plus after some time no matter what the rice starts caking…not really fun stuff. However, a once in a while celebratory biriyani could be made in the pressure cooker… especially if it’s a last minute thing. Qatar has a new king and so I decided to celebrate the fact with a biriyani. It was a working day, when time is short but appetite is not. A quick perusal of the blogging world and a quicker call back home gave me this easy biriyani. If you are organized you can have the biryani ready in about an hour. How awesome is that.

This is also a very light biriyani without much masala, so it works great as a weekday lunch when you can’t afford that afternoon nap.The masala is less not the taste so my dear lovelies you just HAVE to try this out… you’ll see

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Ingredients

To temper

Oil – 2 tblsp

Star Anise – 1

Cloves – 3

Bay leaves – 2

Cardamom – 4

Cinamon – 1 stick (2 inches)

Other ingredients

Basmati Rice – 500 gms (2 cups)

Onions – 2 (thinly sliced)

Tomato – 1 (chopped)

Green Chilly – 4(slit)

Ginger – garlic paste – 1 tblsp

mint leaves and coriander leaves – a handful each

Curd – 1/2 cup (diluted along with 1/2 cup water)

Water- 2 cups

Turmeric powder – 1/2 tsp

chili powder- 1 tsp

Salt – to taste

To marinate

Chicken 500 gms

ginger garlic paste – 1/2 TSP

Curd – 1 tblsp

Chilly powder- 2 tsp

Turmeric powder – 1/4 tsp

Method

Marinate the chicken in the masala

Marinate the chicken in the masala

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Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

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Dilute curd with water

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Heat oil in a pressure cooker. Add the tempering ingredients one by one

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Add the onions and sauté till pink.

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Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

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Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

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Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

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Add the curd-water mixture, water, and check for salt.

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Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

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Fluff it with a fork and serve.

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Enjoy

 

Wash and soak rice for half an hour. Marinate the chicken in the masala. Keep both aside for half an hour.

Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

Heat oil in a pressure cooker. Add the tempering ingredients one by one.

Add the onions  and sauté till pink.

Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

Cook covered for 10 minutes without any liquid.

Add the curd-water mixture,  water, and check for salt.

Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

Biriyani ready. Open and leave it for cooling and eat it with raita.

Simple na

I hope you will ALL try it and let me know if you liked it.

 

Kerala Style Chammanthi Podi

For the longest time  have been wanting to post this recipe, can you believe this recipe was made almost a year ago, during my last vacation to India to be precise … but because of the number of photos it had I never really took the effort. Then two things happened to make me change my mind the first one is Nags from the Edible Garden suggested making chammanthi podi I decided this I have to do. The second reason is that my internet connection got upgraded to fiber, hence my internet is quite fast hence easier to upload photos.  My mother in law made it in a large quantity for it to last a year for us … she used 10 coconuts, but don’t worry you can make this in small quantities too. …. So without futher ado, presenting my first step by step picture recipe … chammanthi podi

To make this you require

Grated coconut – 1 full
Red chilly – 20 nos

Curry leaves – 4 – 5 sprigs
Shallots  – 8 – 10

Pepper powder – according to your spice tolerance
ginger  – a small piece
Tamarind – lemon size
Salt to taste

The ingredients

The ingredients

Method

Heat a wide and thick bottomed pan. Add all the ingredients except the tamarind and dry roast till brown. It is a pain staking process, as you cannot leave the pan and move for even a minute. This is best tried some jobless afternoon when you have nothing to distract you. Keep stirring continuously, till it becomes uniformly brown.

The ingredients  before frying

The ingredients before frying

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The ingredients after frying

Keep it in the side to cool.

Powder it and store it in a clean and dry bottle. It lasts long really long

Beautiful chammanti podi

Beautiful chammanti podi

Simple isn’t it … okay maybe not so simple, but infinitely tasty.

it is great with rice and moru kachiyathu, or just hot rice and ghee. It is also a great side dish for biryani.

Points to remember

It is advisable to use slightly old (dry) coconut. I usually buy an extra bag of coconut and keep it in my freezer for a week and make the chammanthi posi the next week. This is to make sure that when we roast the coconut it does not let out oil.

I once tried to make chammanthi podi with fresh coconut (in my ignorance). The more I fried, the more oil it kept letting out, I lost patience and decided to grind it … disaster sighhh.

In case for some reason you decide you want to make chammanthi podi with fresh coconut there are a couple of things you can so here goes …

Before you fry the coconut extract the milk from the coconut. You can store the milk in the fridge and use as required.

If you have forgotten to extract milk and like me if you have coconut floating in its own oil, remove it after it is fully roasted (or fried), cool it and spread it on newspapers or kitchen tissue. Cover it with another paper and leave it overnight. The paper absorbs the oil, making the grinding easier.

There did that help, I hope it did. If you have any doubts, drop in a comment and I will answer it.

This Chutney Powder Recipe is inspired by Edible Garden and goes along to Kerala Kitchen March cook out.

Hyderabadi Lamb Biriyani

Eid Mubarrak

Happy Bakrid

Living in a muslim country I am enjoying Eid to the fullest. My school has closed for a full 10 days. Yeahhh.

To celebrate Eid we had a few friends over for home, we had Lamb biriyani, the recipe which I will share with you today, mutton chops, beef fried, tuna cutlets, chicken kabab and raita. Quite a spread for a lazy goose like me if I may say so myself. The food was appreciated so here I am sharing the recipe with you.

Truth to be said the biriyani is not an original recipe.

It has been taken and modified from vahrevah.com. The sweet chef Sanjay Thumma, is just adorable, and his recipes fool proof.

The masala for this biriyani is all mine.

Another change I did was adding a potli of spices (a bouquet garni if you will) instead of adding it to the biriyani directly.

Here is the video link.

Hyderabadi Mutton Biriyani

The ingredients on the vahrevah page

How I made the biriyani

I chopped 6 onions and deep fried it till golden brown. It is important as these fried onions impart colour to the biriyani.

Take a muslin cloth add 1 cinamon stick, 2 green cardamoms, 2 star anise, 2 black cardamoms, 4-5 red chillies, 4 cloves, 2 bay leaves and a few pepper corns tie this up as a small bundle or potli as it is called in hindi.

First boil the water ,add oil, salt and cook rice half cooked.

Next marinate mutton with green chilly, salt, black cumin, chilly powder, chopped coriander and mint leaves, coriander powder, cumin powder, 1 cup fried onion, pepper powder,  1 tsp meat tenderizer, ginger garlic paste, lemon juice, curd and a bit of oil. Keep aside for a minimum of one hour.

Take soaked basmati rice, add to boiling water which has salt, 2-3 bay leaves and 1 stick cinnamon. Cook for 5 minutes and remove half the rice to a colander. After one minute strain the rest of the rice in another colander.

Meanwhile take a heavy bottomed pan add the marinated mutton in the bottom, place the potli in the middle and top it  with 5 minutes cooked rice, add mint leaves, coriander leaves, fried onions. Add the 6 minutes cooked rice and top with fried onions, chopped leaves,

Take dough made with atta or maida and line it in the top of your biriyani pan and then close it with a tight fighting lid. This ensures the steam will not escape.

Cook it on high flame for 5 minutes On a simmer cook it for 25 minutes and for another 10 minutes cook it on medium flame.

Open the pan to the most divine smelling biriyani.

If the biriyani is looking a bit wet, have no fear just switch off the flame and leave it open for 5 -10 minutes. It will turn dry, fluffy and absolutely delectable.

The biriyani rice will be perfectly cooked and the mutton will fall off the bone the minute you touch it.

I am no biriyani expert, so if I can make near perfect biriyani so can you.

Note:  I repeat this is no original recipe but modified from vahrevah page.