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.

POMFRET FISH BIRIYANI


This is another version of fish biriyani ,an

addition to my rices list.

Here’s the link to the previous post:https://calinskitchen.com/2017/11/24/tandoori-fish-biriyani/

Today’s biriyani is with seeraga samba rice .

The fish has to fried and added.

So let’s get into the recipe right away!

INGREDIENTS

500 gm seeraga samba rice ( washed and

soaked for 30 minutes)

250-300 gm fish ( pomfret,seer,tuna,…)

1 cup curd

3/4 tsp coriander powder

1/2 tsp cummin powder

1 tsp chilli powder

3-4 tblsp ghee

Juice of 1 lemon

Mint and coriander leaves

Grind to a coarse paste ( not fine)

15 small onions peeled

15 cloves of garlic (1 tbsp paste)

2 inch piece ginger ( 1 tbsp paste)

7-8 green chillies

For the biriyani masala

2 tbsp.sea moss ( kadal passi)

10 cashewnuts

1/4 of a nutmeg

6 cardamons

1 inch piece cinnamon

1 star anise

7 cloves

2 bay leaves

Powder all this together and set aside.

To marinade the fish

1/2 tsp turmeric powder

1 tblsp chilli powder

1/2 tsp cummin seed

Salt

Oil for frying

METHOD

Fry the fish till brown ,and set aside.

Heat ghee and first add the ground paste with

salt and sauté for 3 minutes.

Next add the coriander,chilli,cummin,biriyani

masala powder.

Then add the curd , mint and lemon .

Add the fried fish for few minutes, and remove

the fish and set asid (This is to avoid crumbling

of the fish ).Add the soaked rice and

mix well.

Add water( twice the amount of rice 1:2 ratio).

Allow to reach boiling point .

Arrange the fish on top of the rice . Sprinkle

some mint and coriander leaves,cover tight and

cook on a very slow flame (dum)for 20-25

minutes.

Serve with raita and your choice of

accompaniments.

CARROT ‘N’ OMELETTE RICE


This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

MUTTON/LAMB CHOPS BIRIYANI


I have posted many biriyani recipes,and if you

check there is a variation in each recipe .

This is also one like that , with cashew paste,

mace powder added.

Flavour of the chops was an addition flavour to

it.When it comes to cooking mutton/ chicken

biriyani it is best to cook with bones as the

flavour adds to it .

So let’s get to the recipe now

INGREDIENTS

400-500gm mutton chops

1 stick cinammon

5 cardamons

5 cloves

1 tsp saunf / fennel seeds / perumjeeragam

2 -4 fried onions

1 onion chopped

1 inch piece ginger cut into thin strips

3-5 green chillies slit

Few mint leaves chopped

Few coriander leaves chopped

Juice of 1 lime

Saffron crushed in 1/4 cup milk ( optional)

1/2 tsp rose water

10 -12 cashew paste

1-2 tsp chilli powder

Ghee + oil 1/2 cup

Marinade ( 15 – 20 minutes)

1 cup curd or yoghurt

1 tsp cardamom powder

1/2 tsp mace powder

A little from the fried onions ( listed above)

2 tblsp ginger garlic paste

METHOD

Heat ghee in a pressure cooker .Add the whole

spices and the onions with a little salt and sauté

till translucent .

Add the marinaded meat with with the rest of

the ingredients except the mint,coriander

leaves ginger strips and fried onions .

Stir for five minutes, add 1/2 cup water and

cook to 5 whistles .

For the rice

500 gms rice washed and soaked

2-3 cloves,1 small piece cinammon,cardamons

1 bay leaf

Salt to taste

Method

Boil enough water in a pot. Once it reaches

boiling point,add rice and spices and cook till

3/4 th done .

Strain out the liquid and reserve a cup of rice

water .

For the final dum.

After the steam is released, remove the meat

pieces separately.

Arrange some meat pieces at the bottom of the

pot you are going to make the biriyani.

Next add a layer of rice,some of the gravy,fried

onions,mint and coriander leaves.

Then a meat layer.

Layer this till you finish with rice at the top.

Pour the rice water on the top, and cook on a

very slow fire for 10 -15 minutes.( tight fitting

lid).

Transfer to a casserole, so that the meat is

distributed well.

Once done add 3-4 tblsp of ghee on the top.

Garnish with mint,coriander,fried onions .

Serve with raita , and your favourite dishes!