Hyderabadi Biryani - Lakshmi Nair vlog

        

Cooking Rice

3Cup Basmathi Rice

6  Cardamon

8  Cloves

1  Bay leaves

1  Cinnamon

4 Big    Onion

1/2Cup Milk

Cooking Gravy

1kg       Chicken

1tsp      Garlic paste

1tsp      Ginger paste

2-4       Green chillies

1/4 tsp  Turmeric powder

1 tsp     Kashmiri chilli powder

2.5tsp   Biryani  Masala powder

3/4cup  Mint Leaves

3/4cup  Coriander leaves

2tbsp    Lemon juice

2tbsp    Fried onion oil

Biryani  Masala

1tsp  Pepper

1tsp   Shahjeera

1big   Piece Cinnamon

5       Cardamon

6       Cloves

1/2cup  Ghee

1/2tsp   GaramMasala powder

25gms  Cashew nuts

25gms  Raisins

Lemon Rice

Ingredients

1 cup Basmati Rice or Sona masoori Rice

3/4 tsp tsp Mustard 

1/2 tsp jeera

1 tsp Moong dal

2 Dry Red Chilly (long)

1/4 cup Curry Leaves

1/4 tsp Turmeric Powder 

1 cup onion (sliced)

A small piece Ginger

1/2 cup coriander leaves 

4 green chilies

2 tbsp Lemon juice 

1/4 cup Peanuts

Oil 

Salt 

Directions

Soak the rice for 20mins.Cook the rice with 21/4 cups of water and let it cool down. Make a coarse paste of coriander leaves, green Chile, ginger and onion in a blender. Heat oil in a pan , splutter mustard and jeera. And also add dry red chilies, curry leaves, Moong dal and peanuts. Now add the turmeric powder, coriander  paste, salt and saute well. switch off the flame and allow it to cool. Finally mix seasoning, lemon juice and rice using hands. Check the salt and sour taste before serving and add more if needed. Serve with pickle and curd.

Notes:

Add generous amount of oil for nice flavour.

Add lemon juice to the seasoning and store this in refrigerator  upto one week.Mix this seasoning with rice when needed.

Paneer Fried rice(kid's Version)

Ingredients 

3 cups Basmati(cooked and cooled)
1/4 Cup carrot
1/4 cup Beans
1/4 cup Capsicum (I used green)
1 cup  Paneer (crumbled)(Refer notes)
1 tbsp Tomato sauce or Ketchup
2 tbsp chopped celery
1 tbsp butter or olive oil
Salt

Directions

Heat butter in a pan. Saute carrot and beans for 2mins in high flame. Also add capsicum and saute for another min. Now add Ketchup and paneer. Add salt , rice and mix well. Garnish with celery!!

Note:
You can also add pepper.To make it kids friendly ,i didn't add Pepper for this dish.
keep the panner immersed for 10 minutes in boiled water. Then drain from water and crumble it roughly.

Veg Pulao

Ingredients

1.5 cups Basmati rice
 2 cups chopped vegetable (Refer nots)
1 onion
4 cloves
2 cinnamon
1 Bay leaf 
1/2 tsp turmeric powder
1 tbsp finely chopped ginger
1 tbsp finely chopped Garlic
3/4 tsp chili powder
1 tsp Garam masala
A handful of coriander leaves and mint leaves
3 cup water
1 tbsp lemon juice
1/2 cup curd
Ghee/oil

Directions

Heat oil/ghee in a pressure cooker,cloves, cinnamon stir fry 30 secs. Add ginger , garlic and saute for 30 secs. Add the sliced onions and saute until golden brown.Add red chili powder ,turmeric powder and saute. Add chopped vegetables and saute for another few minutes. Also add garam masala ,coriander leaves and curd. Mix well. Reduce heat, add the raw rice, mix, saute for 2min. Add water and bring to a boil. Also add salt and lemon juice .Close the lid and cook for 2 whistles. Wait for 10 mins and release the pressure. Serve warm

Notes:
Vegetables I used are Beans, carrot, cabbage. Also I add some cubed apples, potatoes , peas etc.

Malabar chicken biryani

Ingredients 

For cooking rice

4 cups Basmati Rice 

10 Cloves

8 Cardamom pods

5-7 small ½” inch long Cinnamon sticks

1-2 bay leaves 

A handful of fresh mint leaves

2 tsp freshly squeezed lemon juice

Salt to taste

Marination

1- 1 ¼ kg cleaned & cut chicken pieces

½ tsp turmeric powder

¾ tsp red chili powder

½ tsp Garam masala

Salt to taste

Oil

For Chicken korma

1/3 cup sliced garlic 

1/3 cup sliced ginger

20-26 Indian Green chilies 

2 tbsp ghee

4 cups thinly sliced big onions 

2 cups chopped or 2 big tomatoes

½ cup yoghurt

½ - 1 tsp red chili powder

4 tsp coriander powder

¾ tsp turmeric powder

1/8 cup chopped coriander leaves

¼ cup chopped mint leaves

15 whole cashew nuts

5-10 almonds

1tbsp poppy seeds (I omitted this)

For grinding the Biryani Masala Powder

10 cloves

8 cardamom pods

3-4 small 1” inch long Cinnamon sticks

½ tsp Shajeera

1 tsp fennel seeds 

6 mace

For layering & garnishing:

½ cup raisins 

¼ - ½ cup cashew nuts

1 medium size big onion, thinly sliced

3tbsp + 2 -3 tbsp ghee + more ghee/ oil for frying onions

1/2 cup finely chopped fresh coriander leaves.

A pinch of saffron

2tbsp warm milk

Aromatic masala Powder

2-3 cloves

2 cardamom pods

3-4 small ½ “inch long cinnamon sticks

2 tbsp ghee 

Heat 2tbsp ghee and fry the whole spices and grind these into a fine powder.

Directions

Grind garlic, ginger and green chili to a fine paste. Soak the nuts (Cashews, almonds and poppy seeds) in water for 20 mins and then grind to a fine paste. Marinate chicken with turmeric powder, red chili powder, Garam masala and salt for 30 mins. Shallow fry the chicken in oil for 2mins each on both sides. ( You don’t have to cook the chicken fully as this is just to keep the chicken pieces firm). In a wok, heat 2 tbsp ghee and sauté thinly sliced onions, until golden in colour. Add ginger garlic paste sauté till they turn a nice brown colour. At this stage, add tomatoes and sauté. Add chopped coriander leaves and mint leaves and combine well. Also add the ground masala powder, chili powder, coriander powder and turmeric powder and mix well with all the ingredients and sauté, until the raw smell of the spices is gone. Once the raw smell is gone ,add the shallow fried chicken and cook covered in medium heat.When the chicken is half-done, add the yoghurt and cook covered and when it is almost done, just before turning off the stove, add the nutty paste and mix well.

Cooking rice

Boil water in a heavy bottomed pan. When it starts boiling, add 2 tbsp ghee, whole spices and herbs , washed rice , lemon juice and cook the rice uncovered. When the rice is cooked (do not overcook), drain the excess water immediately and spread it on a tray.

Garnish 

Fry raisins and nuts separately in ghee till they turn golden brown. Add more ghee or oil to the same pan, to fry the thinly sliced onions till they become golden brown and let them drain on paper towels. Heat 2 tbsp milk and mix a pinch of saffron (or yellow colour) and keep it aside.

Layering and Dum

Grease your pan with some ghee. Randomly place some chicken pieces along with gravy in the bottom of the dish; then spread some cooked rice, sprinkle a pinch of ground aromatic masala powder, some fried nuts, fried raisins, fried onions and finely chopped coriander leaves, sprinkle some spice flavored leftover ghee (the one used for frying the spices for making the masala) and also a few drops of saffron milk. Repeat this layering process for the remaining rice.Place lid and and seal the edges with wheat dough. Place the dish on the hot iron tawa for 2mins and then reduce and cook for 20mins. Turn off heat and keep it aside for 15 mins before serving.

Conventional Oven Method:

Preheat the oven to 350F. Close the oven safe dish with aluminum foil and bake for 20-30 minutes.

Transfer directly to the serving plate. (Do not mix the gravy and rice). Garnish with fried onions, nuts and raisins. Serve with Salad and pickle.

Recipe Source: Mishmash

Note:

Change the amount of green chili according to your taste.

Soak the rice for 15mins before cooking.

Instead of water add curd to grind GGG (ginger, garlic and green chili) (only if needed).

Generally khaima rice is used in malabar chicken Biryani.

Egg fried rice

Ingredients

7 cup cooked rice

3 eggs

1/2 cup onion finely chopped

1/4 cup carrot finely chopped

1/4 cup beans finely chopped

1/4 cup celery finely chopped

1/4 cup chopped spring onions

4 garlic

1-1.5 tbsp soya sauce

1 tsp Chili sauce(green or red)

2 tsp tomato sauce(optional)

2 tsp vinegar

1 tsp pepper powder

Directions

Beat the eggs with 1/2 tsp pepper powder and salt. Scramble it and keep it aside. Heat oil in a pan. Add onion, garlic and stir-fry until onion just starts to change color. Then add carrot beans and celery. Saute for 3-4 mins on high flame. Add all sauces stir for 1 min and then add vinegar. Add cooked rice and mix well for 3-4 mins.Finally add scrambled egg and toss it again.Garnish it with spring onions.

Note 
Cook the rice early and cool it before preparing the fried rice.(or use left-over rice ).
I added salt while cooking rice.Sauce and vinegar can be added according to your taste.

Egg Biryani

Biryani Masala

½ tsp fennel seeds

½ tsp cumin seeds

½ tsp Shahjeera

4 cloves

1 cardamom

1 flat cinnamon

¼ tsp grated nutmeg

1 whole mace

Grind everything to a fine powder.

Omelette

 3 eggs

 2tbsp grated coconut

 A pinch of turmeric powder

 1 big onion, chopped

 ¼ tsp chilly powder

 2 Indian green chillies, finely chopped

 Salt to taste

 2-3 tsp Oil

Beat the eggs and add all the other ingredients and mix well. Heat half of the oil in a pan, pour half of the egg mixture and make a thin omelet. Repeat the process for the rest of egg mixture to make a thin Omelette. When done, remove it to a chopping board and cut them into small bite size pieces and keep aside.

Egg Masala

1 ½ cup big onions, chopped

4 green chillies

6 big garlic cloves (approx. one small pod)

3” inch piece of ginger, thinly sliced

½ cup tomatoes, chopped

1 ½ - 2tbsp freshly squeezed lemon juice

1 ¼ tsp Biryani Masala

1/3 cup fresh cilantro/coriander leaves, chopped

 ¼ cup fresh mint leaves, chopped

 Salt to taste

 2-3 tbsp oil

Grind ginger, garlic and green chillies into a paste and keep aside.Heat oil in a pan and cook thinly sliced onion, till they turn transparent; now add the ground paste and saute till it gives out a nice aroma. Add chopped tomatoes and fry for a few more minutes. Now add the Biryani masala, and combine well with the base. At this stage add bite size piece of omelette and blend well, followed by chopped cilantro/coriander and mint leaves. Sprinkle lemon juice, mix well.Turn off the stove and remove from heat.

Cook Flavored Rice

4 green chillies

4 medium garlic cloves

1” inch piece ginger, thinly sliced

1 medium size big onion, thinly sliced

3tbsp ghee

4 pods of cardamom

4 cloves

1 ½ ” inch flat cinnamon stick, broken into 4 pieces

2 ½ cups Basmati rice (around 1/2 kg)

5 cups water

Salt to taste

Grind green chillies, garlic and ginger into a paste and keep aside.Wash and drain the rice on a paper towel. When it is medium dry, heat ghee in a large skillet and throw in cardamom, cloves and cinnamon. Now add thinly sliced onions and sauté till it is transparent; then add the ground(ggg)paste, stir well till it gives out an aroma. Add rice and stir continuously for 2-3 minutes in low heat. Add sufficient boiled water and cook till rice is done.

Layering and Final cooking

4 tbsp ghee

2 pinches of Biryani Masala

Pour 2 tbsp ghee into your cooking vessel.Spread half of the rice at the bottom, followed by the egg masala and sprinkle two pinches of biryani masala. Spread rest of the rice as the top layer and drop 2 tbsp ghee. Cover with tight fitting lid(Do not let any steam escape).Place a tawa or a frying pan on slow fire and  Place the biryani vessel on top of the frying pan and let cook for 10 minutes or so.

Conventional Oven Method:Preheat oven to 350 F. Close the oven safe dish with aluminum foil and cook for 30 minutes.

Fry Hard boiled Eggs

4 hardboiled eggs, halved

A pinch of Biryani Masala

A pinch of pepper powder

A pinch of salt

2tsp Oil

While rice is at the final phase of cooking. Sprinkle biryani masala, pepper powder and salt on halved eggs and shallow fry them in oil for a minute. Remove from the pan.

To Serve: After the final phase of cooking, let the dish rest undisturbed for minimum 30 minutes on your kitchen counter. Before serving, stir the entire dish gently, mixing rice with the egg masala and plate it. Place fried eggs on top and serve with Pickle and salad.

Recipe source : www.kitchenmishmash.blogspot.com.

Sending this dish to the event  cmon-ches-cook-up-some-event

Curd Rice

Curd rice is a popular South Indian dish. This is truly comfort food, which is served with pickles. 

Ingredients  

1 cup Rice (uncooked)
1 cupThick curd

1/4 cup Milk
1/4 Mustard seeds
1/4 Urad dal
1/2tsp Grated Ginger
2 Dried red chillies
A handful of  fresh coriander leaves or curry leaves.
Grated Vegetables(optional)
Dry fruits( optional)

Directions
Cook rice with salt  and let it cool.Mash the rice and add curd with lil water and  hour.

Then do the thadka.