MANGO PULAO


I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sauté

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

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TANDOORI FISH BIRIYANI


Fish biriyani made with tandoori masala and tandoori fish.What I have observed mostly is

when it is sea food it has to have that methi taste .As tandoori masala has the fenugreek or

methi included ,I think this is best when tried with fish.The fish has to be partly fried,deep

fried or grilled .Fish best suited will be seer,Sea bass(Kodava),tuna or any filleted fish.

For the recipe now…..

INGREDIENTS

500 gm boneless fish cubes

2 big onions sliced

1 big tomato

1 lime

4-5 green chillies slit

Curry leaves

Whole spices(1 inch cinnamon,6-7 cloves,2 star anise,3 cardamons)

1 tsp saunf

2 tblsp ginger -garlic paste

1 tblsp garam masala or biryani masala powder

1 tblsp red chilli powder

1/2 tblsp coriander powder

1 tsp.cummin powder+ methi powder(dry roast and powder)

3 tblsp kasuri methi or dried fenugreek leaves

Ghee and oil 1/4 cup.

1 cup curd

Salt to taste.

Method

To marinade the fish

1 tblsp chillie powder

3 tblsp.curd

1 tblsp lime juice.

1 tsp Kashmiri chilli powder ( optional)

1 tsp ginger garlic paste

1/2 tsp cummin powder

Salt to taste

Few kasuri methi leaves

Mix all ingredients to a paste and marinade the fish in it for 10-15 minutes.Deep fry,or grill

and set aside.

To make the biriyani gravy

Heat the ghee and oil ,and add the whole spices ,add sauté onions till brown.Next add the

green chillies ,and when it changes color,add salt,tomato,ginger garlic paste ,and rest of the

ingredients except for methi-cummin powder,and methi leaves( to be added last).When the

oil separates ,add 1/4 cup water.After a minute add the fish and cook on a very slow flame for

10 minutes.Add mint leaves,and the rest of the ingredients.Cook for a minute and remove

from fire.

To prepare the rice

750 gm basmati rice

2 bay leaves

2 tsp peppercorns

1 tblsp saunf

1 tblsp chopped pieces of ginger

Salt to taste

Heat water,add the spices and the rice and cook till 3/4th done.Drain off the water ,leave 1/2

cup water with the rice.Transfer half of the cooked rice to another vessel.and spread half of

the fish curry.

Next add the remaining rice,and on top of that spread the curry.

Heat a spoon of ghee and pour on top.Cover and cook with a weight on top of the cover .Cook

on a very low flame (dum) for 10- 15 minutes.

You could garnish with fried onions ,cashewnuts if you like.

Serve with mint chutney,raita……and your choices.

METHI MUTTON BIRIYANI


This mutton biriyani has the taste of chettinadu biriyani ,because of the methi taste and

aroma.If you compare with each biriyani recipe I have uploaded ,you would notice the

difference in the ingredients and the method prepared.This too has awesome aroma and

taste.So let me share this recipe with you now.

INGREDIENTS 

500 gm basmati rice or seeraga samba

400-500 gm mutton

2 onions sliced

a handful of small onions cut

6-7 green chillies

1 tblsp chillie powder

1 tsp.garam masala powder

1/2 tsp.cummin seed powder

8-9 pips of garlic

2″ piece ginger

few mint leaves

4-5 cardamons

7-8 cloves

2-3 strips cinnamon

A small piece sea moss

1 mace

1 tsp.saunf or fennel seeds

4 tomatoes

3/4 cup curd

Juice of 1 lime

Salt to taste

2 tblsp.kasuri methi

1 sprig curry leaves

1/2 cup ghee+1 tblsp.coconut oil

METHOD

Grind the green chillies,ginger,garlic and add to the mutton pieces with curd and

marinade for a minimum 30-45 minutes.

Heat oil and ghee in a pressure cooker and fry the sliced big onions till brown with the

whole spices,mint and curry leaves.Next add the chopped tomatoes,small onions with a

little salt .Once the tomatoes are soft,add the marinaded mutton with the rest of the

spices,and cook for 5 whistles.(no need to add water now)

Wash and soak the rice for minimum 20-30 minutes.

Once the mutton is done ,and the steam released,mix in the soaked rice.Add water and

lime juice.Water should be 1.5 inches above the rice level.dd the meat pieces.Add few

mint leaves and mix well.check for the correct salt taste.Cover and cook on a slow fire

for 25 minutes or till done.Always remove the cooked pieces of meat and  add the

water.After adding the water add the pieces of meat.If you are cooking in the same

pressure cooker,put the cover on without the whistle.

Once you see the steam coming through put on the whistle,and simmer for 20 minutes.

After 10-15 minutes release the steam.Mix well and serve with raita and other dishes of

your choice.

 

 

 

MUGHAL MUTTON BIRIYANI


When it comes to biriyani there are numerous varieties from numerous cultures in India.

This Mughal biriyani is richly flavoured ,and what is unique in this preparation is the 

layering ,creating a rich aroma and  the blend of saffron color is really a feast to 

the eye .

For the recipe now.

INGREDIENTS

1 kg mutton 

FOR THE MARINADE

2 inch  piece ginger

15-20 pips garlic

7 green chillies

2 tomatoes chopped

1.5 cup curd

1.5 tblsp cummin powder

1.5 Garam masala powder/biriyani masala powder

1.5 tblsp chilli powder

1.5 tblsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

7-8 dry plums

7-8 blanched almonds cut

1/2 tsp turmeric or a pinch of saffron mixed in hot water

Grind the bold listed .Marinade the mutton for 2-3 hours minimum .You can marinade and leave it in the fridge overnight.

FOR THE RICE

500 gm basmati rice (washed and soaked for half an hour)

6-7 cups water

1 tsp peppercorns

1-2 bay leaves

1/2 tsp saunf 

3 green cardamoms 

1.5 tblsp salt

Heat the water  till boiling point,and add the soaked rice and the rest of the ingredients .

Stir once and cook till 3/4 done.Drain and set aside .Reserve 1/2 cup rice water.

TO COOK MUTTON

4-5 big onions thinly sliced and fried in 1/2 cup ghee or oil till crisp.Take half of the fried onions 

and set aside for assembling finally.

In the same cooker add the marinaded mutton with half of the fried onions and cook till 

mutton is tender.(pressure cook for 4 whistles).Allow the steam to release on its own.

FOR THE LAYERING

1/2 cup milk and reserved rice water mixed in with saffron strands/food color

1/2 cup ghee

A drop of Kewra essence or rose water

3 cardamoms and 1 tsp saunf ground coarsely

Mix in half of the mutton gravy for the base.Next layer with half of the rice .Then mix in the 

kewra essence into the milk water.Sprinkle this water and a little of fried onions.Next add the 

rest of the mutton curry and spread on the rice .Next add the last layer of the rice sprinkling 

the kewra and color water ,thenthe remaining onions .

Heat ghee in another pan,and add the cardamom and saunf and pour on top of the rice.

Cover and cook on a slow fire (DUM) for 15-20 minutes.

Serve with all the layers or transfer into a large serving tray,with the bottom meat layer on the 

top .If you need a still richer biriyani,you can top with fried cashewnuts .

Serve with raita ,and other accompaniments you like.

Do send in your comments after trying!

FESTIVE BIRIYANI


Why I titled it festive biriyani ?Because it is a richly flavoured biriyani ,which can be prepared 

with chicken,mutton,or prawn.My first preference would be with mutton and then comes 

the rest.The preparation in grinding takes a little more time,but it’s worth the labor as this 

recipe has unique aroma and flavour.You could make the biriyani curry the previous day and 

add the rice the following day.This biriyani tastes even better the next day.When I make this 

biriyani I always make more…So now let’s get into the recipe.

INGREDIENTS

1 kg basmati rice

3/4  -1kg mutton

4 onions sliced

4 onions ground coarsely(just pulse in the mixie.Do not grind fine)

5-6 tomatoes

3-4 inch piece ginger

2 -3 whole pods garlic peeled

15-18 green chillies ground separately

6 red chillies ground separately

1 cup curd

juice of 4 limes

1/4 cup coconut ground fine

10 cardamoms

7 cloves

3 inch piece cinnamon

1tsp.saunf

1tsp sea moss(optional)

1 cup mint leaves

1/4 cup coriander leaves

1/2 cup ghee

1/2 cup oil 

Salt to taste.

METHOD

Grind the ginger+garlic together coarsely and set aside.Before you start making.reserve a 

tsp.of ginger-garlic paste,green chilli paste,red chilli paste,and roughly chopped onion 

and set aside this mixture for the final adddition.

Heat the ghee and oil(set aside 2 tblsp of this oil to add later).

Add the whole spices,and the onions and cook till onions are light brown.Next add the coarsely

ground onions,salt,and sauté till translucent.The ingredients have to be added one by 

one,giving time for each ingredient to release its flavour and blend.

Next add ginger-garlic paste,then green chilli paste,and red chilli paste.Add chopped tomatoes

and cook till tomatoes are soft.Now add the mutton and cook for 5-10 minutes.Add curd and 

ground coconut and sauté well.Cover and cook the mutton in its own juices without adding 

water,until it is tender.

Once the gravy is done,remove the meat pieces from the gravy and set aside.Add the soaked 

rice (20 minutes) to the gravy.Pour water 1 inch above rice level.Add lemon juice and check for 

salt.

Heat the reserved oil in another vessel,add add the reserved onions and masala paste,with the 

mint leaves,and sauté till the leaves change color.Add this tempered paste to the meat and rice 

mix.Lastly add the meat pieces on top.Add coriander leaves.Cover and cook on a slow flame till 

done.Mix well and serve with your favourite accompaniments.

Awaiting your comments .

KERALA VEGETABLE BIRIYANI


India is blessed with different cultures,languages,traditions, so is the Indian cuisine too.If

you take a look at the glossary of  the types of biriyani in India,it is a long list.Today i am

going to share with you a Kerala type biriyani.This is not too spicy but has a good flavor

with  coconut milk creating the twist .Before i go into the recipe i would like to share

with you the method of frying crisp onions for biriyanis and pulaos.

Fried onions for pulaos and biriyanis 

Onions sliced fine (quantity depends on how much you need)

salt.

oil for frying.

Method

Transfer the sliced onions to a bowl.Add salt and ,mix well with your hands for 3-4

minutes and squeeze out the water from the onions .Fry the onions in oil till golden

brown.Drain on absorbent kitchen paper.Use as required

For the Kerala biriyani

500 gm basmati rice washed and soaked for half an hour.

2-3 onions sliced

5-6 green chillies sliced

2 tblsp ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1 tsp cummin seed powder

1 tsp whole peppercorns

1 tsp.fennel seed powder

1 tbsp.garam masala powder

2 tomatoes coarsely pureed

few mint leaves

few coriander leaves

2 cups thick coconut milk

whole spices (3 cardamons,3 cloves,2 inch piece cinammon,sea moss a pinch,javitri a

small piece)

2-3 cups vegetables of your choice cut (peas ,carrot,beans,cauliflower,potatoes).

1/2 tsp.turmeric

1/2 cup curd

salt to taste

1/4- 1/2 cup ghee

For the garnish

1 cup fried onions

1/4 cup fried cashewnuts

a few raisins fried in ghee.

saffron strands mixed in 1/4 cup milk (optional)

METHOD

Cook the rice  with required salt until 3/4th done.Drain and set aside.

Heat ghee in a thick bottomed vessel or biriani pot,and add the whole spices,onions and

fry till onions are light brown.Add the green chillies,ginger garlic paste ,salt,and spices

and saute till raw smell is gone.Next add tomatoes and cook for 5 minutes,and then add

the cut vegetables.Saute for a few minutes,and add 1 cup water.Cover and cook till

vegetables are cooked.Add coconut milk and remove from fire.Transfer half of the gravy

into another bowl. Top the remaining gravy in the pot with half the rice ,mint,and

coriander leaves and half of the garnish.Pour the remaining gravy on top of the layered

rice,and lastly the remaining rice and garnish the same way.Add milk and saffron

strands on top if you are using.Cover with a tight fitting lid and cook on a slow fire for 10

minutes.Serve with raita and curries you prefer.

Variations:The same recipe can be done with chicken  too.

                    In addition to the vegan list tender jak biriyani,egg biriyani,paneer,or only cashew 

                    biriyani could be made with the same recipe

Try and let me know your valuable comments

 

PEPPER CHICKEN BIRIYANI


This biriyani’s main spice is black pepper,not colorful,mild on spice,no tomatoes,and

those who love the taste of pepper will love it.Not only black pepper ,white pepper is also

used  in making biriyani (will post recipe soon).Let’s get into the recipe now.

INGREDIENTS

500 gm chicken

500 gm rice(basmati or seeraga samba)

2-3 onions sliced

3-4 green chillies slit

10 cloves of garlic

2 inch piece ginger

2 green chillies

juice of 1 lemon

1/2 cup coconut milk

few sprigs lemon grass

a handful of mint leaves

1 tbsp.biriyani masala powder/garam masala powder

Equal quantity of pepper,cummin seeds,fennel seeds powdered .(Use 2 tblsp of the

powder).

salt to taste.

1/2 tsp chilli powder (optional)

1 tsp cardamon powder

1/2 tsp sugar

Ghee 1/2 cup

whole spices (cardamons,cloves,cinnamon,sea moss,a small piece mace,fennel seeds)

few fried cashewnuts for garnishing.

METHOD

First fry the onion till brown and set aside.Grind the bold listed to a paste.

Marinade the chicken with the ground paste,curd,lime juice,salt,pepper powder

mix,half the fried onions,and set aside for minimum 1/2 an hour.If you can marinade

more also it will be fine.Wash rice and soak in water for 20-30 minutes

Heat ghee in the same pan you fried onions,add whole spices,slit green chillies,ground

paste,fried onions,lemon grass,and saute till you get a nice aroma.Next add the

marinaded chicken ,and the rest of the ingredients and cook in its juices covered for 10

minutes.Next add the rice (do not discard the water in which rice was soaked),and

cook for 5 minutes.Add the coconut milk,and the water (1 inch above the rice

level).Check the salt taste.Add mint leaves ,Cover and cook on a very slow fire for 20

minutes.Its easy if you transfer to a rice cooker.If using the dum method (slow

cooking)Cover with a banana leaf,and then the lid,with a heavy object kept on the lid

(not allowing steam ). Garnish with fried cashewnuts .Serve with raita ,or any other

dishes you prefer.

 

MINT /PUDINA RICE


Mint is one wonderful leaf which can be used in all dishes,whether it be a sweet,drink

cake, biriyani,salad ,curries or even icing.The aroma and the taste it creates, is unique.

The health benefits ,and the use of it in cosmetics is amazing.Today i would like to share

this easy and tasty mint rice.You could make a variation with fried potatoes,paneer or any

meat,or seafood,but mint rice made vegan is no less than a non vegan dish.So for the recipe.

INGREDIENTS

2 cups seeraga samba rice (suduru samba)/basmati

1 cup mint leaves stalks removed

3 green chillies

1 inch piece ginger

7-8 pips of garlic

1 tsp cummin seed powder

1/2 tsp.pepper

2 black cardamon

small piece of black salt (optional)

2-3 tblsp.lime juice

2-3 onions chopped

1 tsp garam masala powder

whole garam masala (2 cardamons.1 inch piece cinammon,4-5 cloves)

1 tsp fennel seeds

2 star anise

salt to taste

1/4 cup coconut milk /cream

2-3 tblsp.ghee/oil/butter

METHOD

 

Wash and soak the rice for 10-15 minutes.Heat oil in the vessel you are going to cook the

rice.Add the whole spices,fennel seeds,star anise,black cardamon,saute for a minute,and

add the onions and cook till brown.

Grind the bold listed and keep ready ahead.

When the onions turn brown ,add the ground mix ,and the rest of the spices .Next add the

soaked rice ,and cook for 5 minutes.Add hot water just one inch above the rice level .Cook

on a low flame till rice is done.Serve with cucumber raita,and any other curries you like.

Tip: Cashewnuts fried in ghee could be added while serving.

 

 

TRI-CAPSI EGG RICE


The title was christened by me ,so please  do not get confused .Colorful ,healthy and tasty

too.Not excluding it’s easy too.Made with all 3 colors of capsicum/peppers and cooked

rice,it goes into the lunch box category.So let’s get into the recipe now..

INGREDIENTS

2 cups cooked basmati rice.(even left over rice is good)

1/2 green capsicum

1/2 yellow capsicum

1/2 green capsicum

1 tsp ginger garlic paste

1/2-1 tsp.black pepper powder

2-3 eggs lightly beaten

salt to taste.

1-2 tblsp.butter or oil

METHOD

Heat the butter in a wok.Add the ginger garlic paste,and the chopped capsicum.Saute for

2-3 minutes.Push the veggies to the corner of the wok,and drop in the beaten eggs and

scramble.Whilst the eggs are scrambling ,mix in the capsicum ,with pepper powder ,salt .

Mix in the rice and stir with no lumps for 5 minutes.It’s ready to serve.

Note:You can add white pepper in place the black pepper.

You can add 1 tblsp. of chilli-garlic paste to spice up.

KIDNEY BEANS ‘N’PINEAPPLE BIRIYANI


This recipe came up when i wanted to prepare mutton biriyani,and the meat delivery

delayed due to the rains,i had no option to convert the meal to vegetarian ,and it tasted

really good.I had  soaked rajma in the fridge already,so it was easy and  believe me it really

gave a nice flavor with jeeraga samba rice.

Pineapple roasted in ghee added to it gave a different and nice flavor.

images-1

For the recipe

INGREDIENTS

400-500 gm jeeraga samba rice(tiny grain rice)

2-3 big onions sliced

1/2 cup small onions ground coarse(one whiz in blender)

2 green chillies

1 tsp chilli powder

2 inch piece ginger

10 pips of garlic

1 tblsp.garam masala powder

1/4 nutmeg

1 tsp.turmeric

1 cup rajma or kidney beans(variegated )

1 tsp.cummin seeds

1 bay leaf

3 tomatoes chopped

2 carrots

handful of mint leaves

1/4 pineapple chopped and fried in ghee

few whole spices(5 cardamons,3-4 pieces cinnamon,6-7 cloves,small piece sea moss)

salt to taste

Oil +ghee

METHOD

Wash and soak the rajma in turmeric water till you make other preparations.Wash and

soak the rice for 20 minutes.Grind the bold listed and set aside.Heat oil in a thick

bottomed  vessel add the whole spices ,and sliced onions,and fry till brown.

Next add the coarsely ground small onions,tomatoes and salt.

Next add the ground paste, washed rajma,carrot and mint leaves,and saute for few

minutes.Add the rice ,cook for 5 minutes and add hot water 1.5 inches above rice level.

Cook open for 5 minutes,add the pineapple pieces on top.Cover with a banana leaf.

Top it with a lid .Pour water on top of the lid and keep a heavy weight on the lid.Simmer on

a low fire( dum).till cooked for 15 -20 minutes.Add 2 tblsp.ghee on top.(optional)

Serve with raita ,any curry you prefer.

The same recipe can be tried with chicken or lamb.