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!

MILK RICE (KIRIBATH)


This is from the Srilankan cuisine,and this type

of rice is always prepared for occasions and the

first of every month and is called’Kiribath’

It is cooked with lots of coconut milk,made

thick ,flattened on a banana leaf ( preferably).

cut into pieces, and served with ‘ Katta sambol’

Onion sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

Some serve it with the Ambulthiyal fish curry ,

and some have it with a humble piece of

jaggery .The rice used should be raw rice .The

option to use white raw rice,red raw rice is

yours.There is no specific measurements for

coconut milk . You need to cook the rice soft

first ,in 2nd and 3rd extract of coconut milk.

After the rice is cooked to soft stage , then you

should add the thick coconut milk .A little thick

milk can be added after the rice is flattened

and ready to cut.

To the recipe now

INGREDIENTS

1 cup raw rice

2-4 cups coconut milk ( 2nd and 3rd extract)

1 cup thick coconut milk ( first extract)

1/2 tsp salt

METHOD

First cook the rice with the light coconut milk,

and salt,preferably in a pressure cooke ( on a

slow fire)

Remove from fire, and allow the steam to

release on it’s own.

Mash the rice lightly,and add the thick coconut

milk ( keep a little to smear on the top).

Cook till thick ( about 10 minutes) on medium

flame.

Spread on a banana leaf or plate .Smear with

remaining milk. Allow to cool, and cut into

desired shapes.

To entice kids, you could cut into into cartoon

figures too 😀

Send in your comments and suggestions!

VEGETABLE KORMA PULAO


This vegetable korma pulao turned awesome!

The preparation was the same as making a

korma,the only difference was the addition of

rice,and the cashew paste. You could use

basmati or any quality pulao rice.

As,I was running out of biriyani masala,I added

a teaspoon of biriyani essence ( which is used

for mutton biriyani). Recently I came across

this essence, and I don’t follow the instructions

in the bottle as I feel the smell is strong , so only

a teaspoon .Only a teaspoon gives out a nice

aroma !

Now to the recipe

INGREDIENTS

250 gm basmati rice

1/2 cup cauliflower florets

1 carrot

1 potato

1 tomato

Beans/ peas ( I used soaked green channa)

1 tblsp ginger garlic paste

1 tsp garam masala powder/biriyani masala

Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )

1/4 cup curd

1/2 tsp turmeric

1 onion sliced

1 -2 green chillies slit

For the paste

1/2 coconut

10 cashewnuts

1 tsp saunf

2-3 green chillies

2-3 tblsp ghee / oil

METHOD

Parboil the vegetables and set aside.

Heat ghee in a wide pan, and add whole spices,

onions,salt, and green chillies .

Once, the onion turns lightly brown,add the

tomato,turmeric and sauté till tomato is soft.

Next add the ginger-garlic paste,and the soaked

rice and sauté for another five minutes.

Next add the vegetables with the little stock the

rest of the spices.Add water 1 inch above the

level of rice.

Once the water starts to boil add the cashew

paste and curd .Cover and cook on a very slow

flame for 10-15 minutes.

Add a little ghee on top and garnish with

coriander leaves.

Serve with raita or ‘ennai kathrikai ‘

https://calinskitchen.com/2017/04/04/peanut-ennai-kathrikai/

Send in your appreciated!

CRAB FRIED RICE


This is a different type of fried rice ,with

pineapple ,corn pellets and crab meat and a

sprinkle of spring onions.No addition of sauces,

just few ingredients and a yummy rice bowl.

To the recipe now…

Tip : I added washed Crab claws into the

cooking rice . Extra flavour seeps into the

rice.

Strain when the rice is 3/4th done. Save 1/2

cup of the strained liquid .Remove the crab

claws and extract the meat.

INGREDIENTS

1 cup basmati rice

3-4 crab claw meat

Few corn pellets

1 capsicum chopped or 2-3 green chillies

chopped

2-3 pineapple pieces chopped

1/2 tsp pepper powder

Few spring onions/ leeks chopped

1 tsp chopped ginger and garlic

2 eggs

2 tblsp. butter

METHOD

Heat butter in a wok on high heat , add the

chopped ginger-garlic,add vegetables except

the pineapple pieces.

Shove the vegetables to a side in the pan and

break in the eggs and scramble.

Add pepper pineapple, rice and a little of the

drained stock.

Cover and cook for 5 minutes .Remove from

fire.

Note: You can add white pepper in place of

black pepper

SPICED BUTTERMILK RICE


Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sauté

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

MILLET PONGAL


Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption

graph.

The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .