DUCK BIRIYANI


Duck meat is alkaline and lower in fat when compared to chicken.An excellent source of protein and iron.The content

of iron enables good flow of blood in the body providing energy and growth.Duck meat and eggs have excellent

source of other nutrients and vitamins and the key point is that it is a rich source of the essential mineral selenium.

Apart from my passion in cooking, collecting and innovating recipes, the reason I started my food blogging was my

children.As they do not have much interest in cooking now, i visioned that they will need in future.

The reason for explaining this is because they loved the taste of this recipe and forced me to add this to my blog.

The flavour of the meat contributed more to the taste I think .

Moving to the recipe…

INGREDIENTS

500 gm duck meat

500gm basmati rice

2-3 onions sliced

2 green chillies

a small piece of lemon grass

1 tomato

1/4 cup curd

juice of 1 lemon

few curry leaves

coriander leaves

1/4 cup oil and ghee mixed

1 tbsp biriyani masala or garam masala

1 tsp coriander powder

1-2 inch cinnamon

6 cloves

1/2 tsp cardamon powder

1/2 tsp kewra water (optional)

For the ground paste

1 tbsp fennel seeds(perumjeeragam,sombu)

4 red chillies

2 inch piece ginger

5-6 garlic cloves (I used the big onesie you are using medium/small use 10 cloves)

Salt

METHOD

Heat oil in a pressure cooker, add the whole spices curry leaves, and the onion and saute till onion turns light brown.

Next add the washed meat, and allow to cook in the oil for 5 minutes.

Next add the ground paste ,tomato ,salt and mix well for another 3 minutes.

Now add the rest of the ingredients except the rice and cook for 4-5 whistles.

Allow the steam to release on its own.

Wash and soak the rice for 15 minutes.

Once the steam is released from the cooker ,transfer the meat and the rice to a rice cooker, or a thick bottomed pan

and cook on a medium flame till done.

The water level should be 1-2 inches above the rice level.

Add 1-2 tbsp ghee on the top of cooked rice.garnish with coriander leaves and serve.

CARAMELISED MEAT ROAST RICE


This rice recipe is an innovation by me. The amusing part was …only after a day I was able to decide the

title to this dish.

It’s not like blowing my own trumpet, the only thing I could say about this recipe is that it was an excellent

dish, served for a Sunday lunch.

You have to cook the rice in coconut milk with mint separately, and the roasting of the meat with lots of

onions separately. Then pour the curry in the centre of the rice and allow a little heat (optional)for just

2-3 minutes and serve.A salad accompanied is good to serve with.

I used 2 pressure cookers to cook the rice and the meat.Chicken,mutton or any meat can be used to

make this rice.

If you are using chicken,i would suggest to partially fry and then add to the caramelised onions.

Do try this recipe and post in your comments and how you liked it.

To the reciep

INGREDIENTS

For the rice (serves 4)

200-250 gm basmati rice/seeraga samba rice soaked for minimum 10 minutes

1 onion chopped

2-3 green chillies slit

a handful of mint leaves

whole spices (2 inch cinnamon,4-5 cloves,4-5 cardamons,10 peppercorns,1 tsp saunf)

1 tsp ginger-garlic paste

1/4 tsp turmeric

3 -4 cups coconut milk (1st +2nd extract)

Lemon grass 1 piece (optional)

3 tbsp coconut oil +ghee or butter mixed

METHOD

Heat oil in a thick bottomed pot or pressure pan ,add the whole spice, lemon grass and onions and saute

till onion turns brown.

Next add the soaked and strained rice and sauce for 5 minutes.

Add the rest of the ingredients except coconut milk and saute for another 5 minutes.

Add coconut milk (1 inch above rice level ),salt to taste and cook on a low flame till done and remove

from fire.

For the meat masala

Ingredients

400 gm boneless meat preferably or your choice

4-5 big onions sliced fine

2 pieces cinnamon

1 tsp red chilli powder

2 tsp sugar

1/2 tsp pepper (to be added at the final stage)

1 tomato (coarsely ground )

1 tsp cummin powder

1 tsp garam masala powder

1-2 potatoes quarters (optional)

2 tbsp vinegar

few coriander leaves , 2 green chillies,7-8 almonds ground to a paste

extract of 1/2 lime

salt to taste

3 tbsp coconut oil

METHOD

Heat oil in a pressure cooker, and add the cinnamon,onions. Allow the onions to brown.

Next add the sugar, chilli powder and all the ingredients except pepper .

Mix well,and pressure cook for 5-6 whistles.

The meat should be tender and the curry should be thick .(no water should be added).

Arrange the curry in the centre and sprinkle pepper .Cook covered for 2 seconds (cooking again is

optional ).

Garnish with coriander leaves.Ghee fried cashews, fried onions and raisins may be added to serve.

MINT-CASHEW RICE


Mint a cooling agent has to be prioritised in our

menu mostly during summer times.

Mint not only plays a role in digestion,it has

numerous health benefits.

Mint can be easily grown at home,and its best

to have these herbs at your reach .

The inflammatory properties in mint is a good

relaxant and also soothes asthmatic patients.

Contributed only minimal pointers on mint.

Now to the recipe

INGREDIENTS

250 gm cooked basmati rice / or any rice

Juice of 1 lemon

Handful of cashewnuts

1/2 tsp garam masala

2 -4 tbsp ghee

Roast in oil and grind to a paste

1 tbsp coriander seeds

4-5 red chillies

1 tbsp gram dal

2 tbsp urad dal

1 tsp cummin seeds

A handful of mint leaves

A small piece of ginger

2-3 cloves garlic

1 tbsp coconut

METHOD

Add the roasted and ground paste,lime juice,

garam masala and mix into the cooked rice .

Heat ghee, and add cashew .

Mix in the rice ,and toss well for 2 minutes.

Remove from fire and serve .

Can be served with raita and your favourite

choices .

Well ,today my accompanied dish was prawn

methi masala ,and carrot-zucchini raita !😀

CHICKEN MALABAR BIRIYANI


This biriyani is from the Kerala cuisine,and it

has a unique taste compared to other biryanis

With lots of fried onions,and fried cashew nuts

to enhance the richness,it is indeed an

awesome dish from the Kerala cuisine.

Flavourful biriyani with less spices .

To the recipe

INGREDIENTS

500 gm kaima rice / seeraga samba rice(soaked

for 15-20 minutes)

1 tomato

Handful of mint leaves

Handful of coriander leaves

2-3 onions sliced

1/2 cup cashew nuts

A handful of raisins

1 tsp coarsely powdered cardamon powder

1 tsp rose essence / 1 tbsp rose water

2 sticks cinnamon

7-8 cloves

1 mace

1 cup curd

Juice of 1 lime

Salt

1 tsp garam masala powder or biriyani masala

1 tsp pepper powder

2-3 tbsp ghee ( to be added when layering)

To marinade

500-750 gm chicken pieces

1 tbsp pepper powder

Salt

Grind to a paste

10 green chillies

25-30 garlic cloves

2 inch piece ginger

To fry onions

5 big onions sliced

Salt

A pinch of sugar

50-100 ml oil

For the rice

1 tsp fennel seeds

1-2 bay leaves

Salt to taste

1 tsp ghee

METHOD

Marinade the chicken for minimum 20

minutes.

•Fry the onions with salt and sugar till light

brown,and set aside.

•Fry the cashew nuts and raisins in ghee and

set aside

To make the biriyani gravy

•Use the oil in which you fried onions,and add

the sliced onions ,cinnamon,cloves and fry till

translucent.

•Add half of the ginger garlic paste,chicken

marinade and cook for 10 minutes covered .

If using pressure cooker 1 whistle time.

•Next add the remaining paste,garam masala,

curd,lime,pepper powder,rose essence ,3/4th of

the fried onions ,tomato ,cardamon powder

and cook for further 10 minutes,and remove

from fire.

• Reserve one cup gravy for layering later.

To prepare the rice

•Heat water in a vessel,add cinnamon,cloves

bay leaf,salt and 1 tbsp ghee.

Add the soaked rice and cook till 3/4th done.

•Drain out the water.

To layer the rice ( Final assembly)

•Starting with rice at the bottom,start layering

with the reserved curry,the meat,mint leaves,

fried onions,end with rice.

•Add 2-3 tbsp ghee on top,and cook covered on

a slow fire for 15 minutes.

Do try this unique biriyani and post in your

comments !

BANANA LEAF CHICKEN BIRIYANI


Banana leaves are used for wrapping,cooking,

and serving food in tropical countries .

The leaves, not only impart an aroma,but gives

out a fine flavour when food is cooked in it .

The leaf has anti- bacterial properties,and

antioxidants,and is widely used in Ayurvedic

treatments,and cosmetic treatments too.

I have posted recipes of biriyani,cooked with

the leaf covered only on the top,but this recipe

is cooked with the leaf at the bottom of the pan

and top of the rice almost packed like a big

parcel and cooked in a dum( slow fire).This

method of cooking avoids burning at the

bottom,and the rice is moist and the texture is

excellent.

The biriyani tasted unique and awesome,than

cooking directly in a pot !

So,do try this method and post in your

comments,and feedback!

To the recipe now

INGREDIENTS

750 gm chicken

Grind to a paste

2 inch piece ginger

2 pods garlic peeled

1 green chilli

2 potatoes quartered

1 tsp Kashmiri chilli powder

3 -4 onions sliced

3/4 cup curd

3 slit green chillies

Whole spices ( 1 inch stick cinnamon,6 cloves,

3-4 cardamons)

handful of mint and coriander leaves

2 big tomatoes

Juice of 1 lemon

Hot water

1/2 tsp turmeric

1 tsp chilli powder

Saffron mixed in milk or water / a pinch of food

colouring

1/4 cup ghee+oil mixed

Grind to a coarse powder

A small piece cinnamon

2 cardamons

2 cloves

1 star anise

A little sea moss

1 small mace or javitri

1 tsp white poppy seeds or khus khus

1 tsp saunf

1 tsp cumin seeds

4-5 cashew nuts

METHOD

•First marinade the chicken in curd with half of

the ground paste.

Mix the potato with Kashmiri chilli powder.

•Heat a little oil in a pan ,and half fry the

potatoes and set aside.

Add the remaining oil to the same pan,with

whole spices and onions and fry the onions till

golden brown.

Add the leftover gingergarlic paste with salt,

and sauté.

•Next add the slit green chillies,and tomatoes.

Add turmeric,mint,coriander leaves,salt,and

cook till tomatoes are soft.

Add the marinated chicken with 1 tsp chilli

powder,and cook in its juices for 10 minutes.

•Next add 1 cup hot water and the powdered

spices and cook till gravy looks thick.

To prepare the rice

500 gm rice ( washed and soaked)

Juice of half lemon

Few peppercorns

Salt to taste

•Boil enough water for the rice .

•Add the soaked rice with the ingredients,and

half cook (50 percent)the rice.

•Drain out the water.

Final assembly for the Banana leaf Dum

•Take the biriyani pot,and lay the slightly

heated Banana leaf at the bottom.

•Layer the chicken curry and rice ,starting

from rice at the bottom to ending with rice at

the top.

•Sprinkle colouring,or saffron only at the top.

•Add a little ghee on the top ( if you like )

•Cover with another banana leaf on the top .

•Close with a tight lid .

•Keep some hot water in a vessel on the

covered lid,and cook on a low flame for 15

minutes.( you will get the aroma of the banana

leaf😊).

•Serve with raita,and your favourite fries.

EGG BIRIYANI


This biriyani is of no lesser taste compared to

the non-vegan ones .

You have to add the boiled eggs in the cooking

process and not after cooking rice.

Photo shows the consistency,before adding rice.

Do try this recipe and post in your valued

comments!

So,let’s get to the recipe right away!

INGREDIENTS

500 gm basmati rice

5-6 boiled eggs ( shells removed )

2-3 big onions sliced

3-4 green chillies slit

3 tomatoes (medium size)

1 tbsp chilli powder

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1/2 cup curd

Juice of 1 lime

3 cardamons

6 cloves

1 inch cinnamon

1 tsp saunf ( fennel seeds)

1 mace

1/2 tsp sea moss ( optional)

Mint and coriander leaves

1 tbsp garam masala powder

3-5 tbsp coconut oil+ ghee

1/2 cup coconut milk

Grind to a paste

2 inch piece ginger

10 cloves garlic

1 green chilli

METHOD

•Grind the ingredients marked for grinding.

•Wash and soak the rice .

•Heat oil+ghee in flat bottomed pan,and add

the whole spices first.

•Next add the onions,and allow to brown ( not burnt ) .

•Add slit green chillies ,ground paste,salt and

sauté for 2 minutes.

• Add tomatoes with turmeric ,chilli powders,

garam masala powder,and cook till tomatoes

are cooked to a mushy stage .

• Add curd .

•Add the boiled eggs with mint and coriander

leaves .

• Next add the strained rice and mix lightly,and

cook for another 2 minutes.

•Add warm water 1 inch above the rice

level,and coconut milk

•Sprinkle with mint and coriander leaves,and

slow cook till done,

•Smear a little ghee on top of the rice ,while

removing from fire .

Tip : If you have banana leaves,you could wash and keep on the surface of the rice,and cover while cooking . This brings out a lovely aroma and taste.

RIDGE GOURD +PEANUT RICE


This goes into the variety rice list.This recipe

came up when my lazy mood mode was on 😋.

But the result turned out more than what I

expected . Served with gobi pakoda korma

( cabbage pakoda )the taste and combination

was really exotic.

There are certain dishes made with the

simplest of ingredients,but turn out to be the

best in taste. This is one of that kind …so let’s

get into the recipe .

INGREDIENTS

1 cup cooked basmati rice

1 medium sized ridge gourd peeled and

chopped

A handful of peanuts

2 green chillies chopped

1 tsp ginger finely chopped

2-3 dry red chillies

1-2 tsp red chilli flakes ( according to your taste)

1/4 tsp asafoetida

Curry leaves

1/2 tsp mustard seeds

Juice of 1 lime ( optional )

Salt to taste

2-3 tbsp ghee+ oil

METHOD

🍀Heat oil ,and add mustard seeds,curry

leaves,ginger and green and red chillies .

🍀Next add the ridge gourd with salt and allow to cook in its juices till soft.

🍀Add the peanuts and the rest of the ingredients.

🍀Toss in the rice,stir well till well blended.

🍀Remove from fire.

🍀Serve with your choice of curries ,and raita .

Send in your comments or feedback if you liked

this recipe .

METHI FISH BIRIYANI


This recipe is my own creation.It’s a layered

fish biriyani, without mint or coriander but

only dry methi leaves.Any seafood mixed with

methi produces a lovely flavour,and I thought

to try with biriyani .I made the biriyani masala

also,with dried methi leaves ( kasuri methi ).

Methi is fenugreek for those who do not know

the translation.So let’s get into the recipe now

For the biriyani masala powder

7-8 dry chillies

1.5 tbsp coriander seeds

7-8 cardamons

2 black cardamoms

2-3 marati moggu ( Kapok buds)

1 tbsp dried methi leaves ( kasuri methi )

2 inch piece cinnamon

1/2 nutmeg

1 tsp white poppy seeds

2 star anise

1 tsp sea moss

5 cloves

2 tsp cumin seeds

2 tsp saunf ( sombu)

Dry roast lightly and powder. Use 1 tbsp for

300-400 rice .

For the fish marinade

250-300 gm boneless fish ( I used Mahi Mahi)

2 tsp chilli powder

1/2 tsp turmeric powder

1 tbsp biriyani masala powder

Juice of 1 lime

Salt to taste

Wash the fish,and marinade till rice is done

To cook the rice

300-350 gm basmati rice ( soaked )

1 black cardamon

1 tsp cummin seeds

1 tsp saunf

A small piece cinnamon

1 star anise

1 bay leaf

2-3 cloves

1 tsp coconut oil

Salt to taste

Pound the spices with a pestle lightly ( for

enhanced flavour).

Boil 3 cups water ,add all the spices,oil and salt

Once the water reaches boiling point ,add

soaked rice,and cook till done .

Strain the water,and set aside the cooked rice .

To cook the fish

3 big onions sliced

4-5 green chillies slit

2 tbsp ginger garlic paste

1/2 cup curd

1 tsp peppercorns

3 tomatoes

1 tbsp kasuri methi leaves

Salt to taste

3-4 tbsp ghee+ oil

•Heat oil,and fry the onions till golden colour.

•Reserve half of the fried onions for layering.

•Now add tomatoes with salt,and cook till

tomatoes are soft.

•Add ginger garlic paste ,and the marinated fish

pieces .

•Lightly beat curd and add to the fish with the

rest of the ingredients.

•Do not add water.

•Take care not to break the fish ,so gently

shake the pan .

•The fish takes only few minutes to cook,so do

not overcook.5-7 minutes is just enough.

•Remove from fire .

Final assembly

A little colouring mixed in water

2-3 tsp ghee

Method

•Take a thick bottomed pot,and add half of

the rice .

•Add fried onions,and spread half of the

curry,and fish slices.Sprinkle colouring.

•Cover with the remaining rice , fried onions

curry and a sprinkle of colour.

•Add a handful of rice to finish off .

•Sprinkle ghee .Cover tight and place on a

slow fire ( dum) for just 10 minutes.

•It’s best to keep a thick dosa pan,and then

cook on dum.

•Transfer to a serving plate,to get the layers

and the fish pieces right . ( To avoid the fish

breaking ).

•Serve with raita, and accompaniments of

your choice.

COUNTRY CHICKEN BIRIYANI


Country chicken biriyani or’nattu koli biriyani’

as in Tamil, has a different taste in comparison

to the normal chicken.

If you have tried cooking country chicken curry

you would understand that the aroma and taste

is completely different and excellent.

I grew up eating only country chicken,and I

remember that the broiler chicken seemed to

take over ,somewhere around the 70’s.

( correct me if I’m wrong ).I remember every

chicken had a cluster of eggs ( the shells not

formed ).It really was a delight when my mom,

removes only the eggs while the curry is

simmering,and let’s us have a taste of it.

Precious memories!

Now,we rarely get to see this stuff .🙁

So let’s get into the recipe now

INGREDIENTS

500-750 gm country chicken

500 gm basmati rice soaked for 20 minutes

20 -25 small onions ( shallots /red onions )

3-4 green chillies

30 cloves of garlic

2 inch piece ginger

2 onions sliced

2 slit green chillies

1 cup curd

1 tsp whole pepper

Juice of 1 lime

3-4 tomatoes

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp rose essence or 1 tsp rose water

1/2 tsp turmeric

Mint leaves

Coriander leaves

Whole garam masala ( 4 cardamons,4 cloves,1

stick cinnamon,1 tsp saunf)

1/2 cup ghee+3 tbsp oil

Make powder

10 cashew nuts

2 tsp sea moss

2 tsp saunf

1 tsp white khus khus ( poppy seeds)

1 piece mace

3 cardamons

3 cloves

1 stick cinnamon

1-2 bay leaf

1 tsp cumin seeds

METHOD

First grind the ginger,garlic,green chillies to a

paste.

•Grind the shallots coarsely .

•Heat oil and ghee in a biriyani pot or pressure

cooker,add the whole garam masala and sliced

onions ,and fry the till light brown.

•Add the slit green chillies,tomatoes,turmeric

and salt .

•Next add the ginger garlic paste and the

chicken pieces and sauté for 3-4 minutes.

•Add all the powders,and curd,lime juice ,mint

and coriander leaves and cook for few minutes.

• Pour 1 cup hot water over the chicken ,and

cook till chicken is tender.

•If cooking in pressure cooker,allow the steam

to release on its own.

•Add the washed and soaked rice ,and water

level up to 2 inches .

•Add mint and coriander leaves,cover and cook

on a slow fire ( dum ) for 15-20 minutes or till

done .

•Serve with raita or any dishes of your choice.

MUTTON YAKHNI PULAO


This is a rice with a wonderful flavour,cooked

in the broth of the meat .

First the meat has to be cooked in such a way

the meat falls off the bone. ( about 7 whistles ),

with spices tied in a Muslim cloth ( Potli).

Well,I tried without the potli method first,and I

have to admit that the potli method is best .

Chops or mutton with bones work well with

this recipe .

So let’s move to the recipe now

INGREDIENTS

400-500 gm mutton ( goat /lamb)

Spices to tie in the muslin cloth ( potli)

1 big onion quartered

2 tbsp coriander seeds

1/2 of a nutmeg

1 piece mace

1 black elaichi ( black cardamon)

1 stick cinnamon

7 cloves

1 tbsp saunf

2 bay leaves

To add to the meat for cooking

1 onion quartered

1 whole garlic ( without removing pods or

peels )

5-6 green chillies

3-4 1 inch pieces ginger

1 tbsp peppercorns

1 tsp salt

First step

Tie the spices and add to the washed meat.

Add the other ingredients listed for cooking .

Add 1 cup water and pressure cook ( 7 whistles)

Allow steam to release on its own.

Separate the meat from the broth.

Discard the potli of spices.

Press out the cooked garlic into the broth ( optional)

Second step and final step

400- 500 fine basmati rice washed and soaked

for minimum 20 minutes.

2 onions finely chopped

1 tbsp ginger garlic paste

7 slit green chillies

Whole spices ( 3 cardamons, 3 cloves ,1 piece

cinnamon,1 tbsp cumin seeds,1 tsp saunf)

1 tomato chopped

1 cup curd

4-5 tbsp oil

Few saffron strands mixed in water

Salt to taste

METHOD

•Heat the oil,add sliced onions and sauté till

onions are brown . Remove and set aside.

•Add whole spices to the same oil and add

green chillies ,ginger garlic paste and tomato .

•Add the cooked mutton pieces only,and sauté

till well blended,and the meat is slightly

roasted.

•Now mix in fried onions.

•Add curd and mix well.

•Add the soaked rice and the broth . The broth

should be 1 inch above rice level . If needed

add water to that level,and cook on a low flame

for 15 to 20 minutes .

•Sprinkle kesar ( saffron water).

•Cover the lid with a cloth and cook if possible,

till done .

•Serve with any stir fried curries and raita !

PRAWN ALMOND BIRIYANI


This biriyani made with fried prawns,and

blended with almond paste and other

inclusions was another lovely variation to

another shrimp biriyani, and a Sunday meal.

Check my previous post for another variation

https://calinskitchen.com/2014/11/24/prawn-biriyani/

Now to the recipe

INGREDIENTS

200 gm prawns

3 green chillies

1 tbsp ginger garlic paste

8-10 almonds soaked

2 tomatoes

1 tsp chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp cummin seed powder

A handful of coriander leaves

1/4 tsp mace powder

1 cup fried onions

Mint leaves

1/4 cup curd

1 stick cinnamon

5 cloves

5 cardamons

1 tsp garam masala

Ghee + Coconut oil 3 tbsp

2 potatoes peeled and cut

250 gm basmati rice

1 cup milk / coconut milk

METHOD

Add chilli powder and salt to the washed and

cleaned prawns.

Heat a little oil , and fry the prawns and set

aside.Fry the potatoes in the same oil till 3/4th

done and set aside.

Grind the coriander leaves,green chillies and

almonds to a paste.

Cook the rice till 3/4th done with salt ,fennel

seeds( saunf)1 bay leaf ,1 tsp peppercorns ,salt .

Strain and set aside .

Now to the final assembly

•Heat oil and ghee ,and add whole spices.

•Next add tomatoes with salt and turmeric .

•Next add ginger-garlic paste,fried onions,the

remaining spices,curd and the potatoes.

•Lastly add prawns and cook for few minutes.

•Check for salt and remove from fire.

•Now take a wide based pot .

•Add a little ghee to the bottom of the pot.

•Put a little rice ,then the prawn masala ,fried

onions,sprinkle cut fresh mint leaves ,then

another layer of the rice .

•Simultaneously layer all the rice,curry,fried

onions and mint .

•Sprinkle milk on top .

•Cover and cook on a dum mode for 15

minutes.

•Add a tbsp of ghee after removing from fire .

•Serve with raita and your favourite side

dishes .

CHICKEN KABSA RICE


This is a rice made with meat,spices,and

vegetables .This rice is from the Arab cuisine,

originated from Persia .

The meat can be mutton, prawns, beef or

chicken. Well,I have posted stringhopper kothu

with the kabsa recipe before (changed to my

specifications lightly). Check recipe https://calinskitchen.com/2017/03/17/mushroom-stringhopper-kothu/

Black dried lemon or dried lemon is used in

this recipe,but I used my lemon pickle seasoned

with salt turned brown .

Tomato and half red capsicum was used to for

the purée . These are the changes I made.

So let’s go into my version of KABSA

INGREDIENTS

500 kg chicken legs ( like in the picture)

400-500 gm basmati rice

3 onions sliced

1 carrot chopped

2-3 green chillies cut into strips

1 tbsp ginger-garlic paste

1 tbsp peppercorns

3 big tomatoes + 1/2 capsicum ( pureed)

2 cups chicken stock

1/2 tsp chilli powder

1 dried lime or pickled lime( without spices)

Salt to taste

Ghee

Kabsa masala

1 heaped tbsp coriander seeds

1 tbsp cumin seeds

2 pieces cinnamon

6 cardamons

6 cloves

4 mace or 1/2 nutmeg

Roast lightly till you get heat and powder .

( This quantity is for this recipe , if you want

to make a big quantity,use your

mathematical knowledge for perfection 😀)

METHOD

Make slits in the chicken, and marinade with

the masala and salt for 1 hour.

Heat 3 tbsp of ghee and add onions,and saute

onions till translucent.

Add ginger garlic paste,and place the chicken

marinade( use a wide vessel) on the onions .

Add the tomato purée ,rest of the ingredients.

Add chicken stock and cook for 10 minutes.

Remove chicken pieces and set aside.

Add soaked rice and adjust liquid one inch

above rice level,and cook on a slow flame.

Whilst the rice is cooking ,drizzle a little ghee

on the cooked chicken, and grill in an oven , or

normal grill ,till brown on both sides .

If there is liquid in the baking tray do not

discard it .Add it to the rice during the garnish .

For the garnish

Few cashews

Few almonds

Few raisins

Fried onions a little ( optional)

A little ghee

Once the rice is cooked ,heat ghee, fry the nuts

and add to the rice and mix lightly .

Place the chicken on the rice ,and cover for

some time .

Serve !

PEAS ‘N’ PALAK PULAO


This rice with peas is a favourite in my home .

Served with your favourite curries, it’s justice

done to your appetite and taste !

You can make this with only peas , peas and

cashew,only raw cashew ,chick pea .

Options of adding greens – Palak ( spinach ) any

variety, leeks , spring onions ,Mint ..

Now to the recipe

INGREDIENTS

250 gm basmati or samba rice ( soaked for 10

minutes)

1 cup soaked peas or fresh peas

1 cup Palak / Spinach

3-4 split green chillies

2 onions chopped

6 cloves garlic + 1 inch piece ginger+2 green

chillies ground to a coarse paste

1 cup coconut milk

4 cardamons ,4 cloves , a piece of cinnamon ,

saunf ( fennel seeds/ perumjeeragam).

1/4 tsp nutmeg powder

Salt to taste

1 tsp sugar

2-3 tbsp Ghee / butter

1/2 tsp garam masala or biriyani masala

METHOD

•Heat ghee in a pot ,add the whole garam

masala and onions, and sauté till onions are

light brown .Add salt.

•Add ginger – garlic paste , peas,palak and stir.

•Add the soaked rice and let it cook for 5

minutes .

•Add coconut milk and the remaining

ingredients .

•Add water ( preferably warm water) 1 inch

above rice level,and cook on a slow fire for 15

minutes .( Dum cooking).

Serve with raita and any of your favourite

dishes.

2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

CHICKEN ‘N’ PINEAPPLE RICE


This recipe birthed, due to ‘No‘tomatoes .As full

lockdown on Sunday,I failed to foresee the non-

deliveries .

Well,I cooked without tomatoes .

I’m not blowing my own trumpet ,everybody

loved all the dishes I prepared without tomato,

and received all motivational comments 😉!

So do try and post in your comments and

suggestions !

Now to the recipe

INGREDIENTS

500 gm basmati rice (soaked

1 cup pineapple cubes

400-500 gm chicken

2 big onions sliced

1 tbsp ginger-garlic paste

1/2 tsp turmeric

5-7 dry red chillies soaked in hot water

1/4 coconut ground to a fine paste

Whole garam masala ( 3 cloves ,2” cinnamon,4

cloves)

1 small stalk lemon grass

1 heaped tsp garam masala / biriyani masala

1/2 tsp cummin seed powder

1/2 cup curd

1/2 tsp Kashmiri chilli powder ( optional – I

added for colour)

3 tbsp coconut oil + 2-3 tbsp ghee

Few mint,coriander leaves

Few cashew nuts

Salt to taste

METHOD

•Wash and soak rice

•Grind the red chillies to a coarse paste.

•Heat oil + ghee in the biriyani pot .

• Add whole garam masala ,lemon

grass,cashews.

•Add sliced onions and sauté till light brown

•Next add the chicken,ginger-garlic paste,salt

and roast for 5 minutes .

•Add chilli paste , pineapple ,and cook for 5

minutes .

•Add coconut paste , and the soaked rice ,and

allow to cook in the juices for another 5

minutes .

• Add rest of the ingredients

•Add hot water 1 inch above the rice level.

•Add mint and coriander leaves

•Cover and cook on a very low flame ( dum)for

20 minutes.

•Serve with accompaniments of your choice .

DUM-DUM CHICKEN BIRIYANI


Does the title look humorous?Well,this is a

recipe innovated by me . In regular the process

of ‘dum’ or slow cooking is done after adding

rice ,so only one ‘dum’.

But in my recipe I cooked the chicken in the

‘dum’ process ,and the rice too in the same.

So two ‘ dum ‘ to make this recipe .

By now ,you would have known the birth of the

title to this recipe .

Moving on to this recipe

INGREDIENTS

500 gm chicken

2-3 onions sliced

2-3 slit green chillies

1 tsp saunf

3/4 cup curd

1 tsp chilli powder

1/2 tsp turmeric

1-2 tbsp biriyani masala powder

Mint and coriander leaves

3-4 tbsp ghee ( ghee + coconut oil)

1 stick cinnamon

3-4 elaichi crushed

3-4 cloves

Few sea moss

Juice of 1 lime


Grind to a coarse paste

5 green chillies

2 tbsp ginger -garlic paste


METHOD

Heat ghee , add saunf ,whole garam masala,and

onions.

When the onion is light brown add tomatoes ,

green chillies , and all the ingredients with the

chicken.

Mix well, and cook on a slow fire, for 20-25

minutes.


For the rice

400-500 gm basmati rice (soak for 20 minutes)

Mint and coriander leaves

Bay leaves -1

1 tsp saunf

Salt to taste

METHOD

Heat 4-5 cups water . Once it reaches boiling

point add the ingredients listed.

Cook rice till 3/4th done and drain out the

water.( reserve 1 cup )


Final assembly

Add the rice in the pot you have opted to cook

the biriyani .

Shove the rice to one side , add curry to the

other side , and mix lightly in a way that it has

alternate layers of curry and rice.

Add mint and coriander leaves ,a few drops of

rose water,and 1 cup of strained rice water and

cook on ‘ dum’covered tight for another 15-20

minutes .

Add a little ghee on top .

Preferences to add fried onions,cashew is your

option.