Potato Biryani

Anyone there doesn't like potatoes?Not me even though I am careful in adding them because they are highly starchy.Hubby was out of town last week for a few days so it was just us around, instead of skipping the real cooking I thought I'll try to make some quick biryani and made this which was done in about 15 minutes.Me and Aj loved it my LM who is still in serious hatred with onions and tomatoes ofcourse hated it even though she loves potatoes.

Chicken biryani with green spices - My 200th post

It was around this time last year that I started blogging actively since I don't have a proper date I first actively started blogging, I decided to celebrate my 100s(I registered this blog account in 2006) and I reached 200 posts today. I want to celebrate my joy with this flavourful biryani to all my virtual world friends who make me come back to write every post.

When I reached my 100th, i was sceptical if i could go on, and this is a feat i could achieve only because of all the encouragement i receive from my lovely bloggy friends and The Lord almighty above. I remember the simple hymn ' All things bright and beautiful .... ' we learnt in school just a simple song that reminds us that all things small or big were made by the Great God.

I like to try out different biryanis often so much so that I usually never stick on to the same one. I found this recipe( altered to my tastes) long back while I was in London(I think everyone knows that I didn't have blender/mixie there)I used a mint chutney out of a jar to make this biryani except for the color(the mint from the jar gives you a blacking shade than a greenish one) everything used to be perfect.

You need to do this in 3 steps :

Marinade 

Chicken 1/2 kg 

Yogurt 2 tablespoons

Red chilli powder 1 tsp

Coriander powder 2 tsp

Garam masala 2 tsps

Turmeric powder 1/2 tsp

Aniseeds/ saunf 1 tsp

Ginger garlic paste 2 tsp

Salt to taste

• Marinate the chicken for about half hour or more for best results.

Grind

Large handfull of coriander leaves and mint leaves with a little water

Biryani

Basmati rice 2 and half cups soaked for about 1 hour

Water 5 cups

Whole spices 

• cardamom 5 
• cloves 5 
• cardamom 2 pieces
• star anise 1 

Green chillies 2 slit at the top

Cashews and raisins optional few of both 

Curd 2 tablespoon

Onions 2 large chopped finely

Tomato 2 large finely

Oil/Butter/Ghee 3-4 Tablespoons

Lime juice 2 tablespoons

• Heat oil in a wide mouthed dish/vessel(whichever you want to prepare the biryani in), add oil/butter and add the whole spices in.
• As the spices pop, add green chillies and onions.Let it fry well until dark brown and caramelized.
• Add the marinated chicken and cook well in the chicken's own juices.
• Add the green paste and let it coat the chicken well.
• Add the chopped tomatoes and cover it so the tomatoes breakdown soon.
• Add the curd to this and stir well.
• Drain the rice and add the basmati rice to this.
• Add the water and check for salt now.Add the lime juice to this water.If you find the spices less add garam masala to your taste now.
• Cover the vessel now and let it cook for 12-15 mins on medium flame.

Serve yummy flavourful biryani hot with raita and papads.

Chicken biryani with green spices - My 200th post

It was around this time last year that I started blogging actively since I don't have a proper date I first actively started blogging, I decided to celebrate my 100s(I registered this blog account in 2006) and I reached 200 posts today. I want to celebrate my joy with this flavourful biryani to all my virtual world friends who make me come back to write every post.

Prawns Pulav

My love for seafood biryani started way back when i was school.And it was my dad who first prepared a fish biryani!(yummy juicy fillets of kingfish in flavored rice...i shall share that recipe later when i get a chance to!)

This prawn pulav is just too good and makes every one happy!

I have tried making this all together in the cooker or a single vessel but it doesn't come as good as mixing it separately.

You need

Basmati rice 1 cup (cooked and cooled)

Prawns 20 numbers or as much as you need

For the masala

Oil + butter 2-3 tblspns

Whole garam masala spices 4 5 pieces each(cloves,cardamom,cinnamon)

Onions 2 large chopped finely

Tomato 2 large 

Ginger garlic paste 2 tsp

Mint leaves 1 small bunch 

Cilantro 1 bunch

Red chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1/4 tsp

Garam masala powder 1 tsp

Salt to taste

• Marinate the prawns with salt,pepper powder,turmeric powder,ginger garlic paste,coriander powder,red chilli powder for about half hour and shallow fry it and keep it ready.
• Cook the basmati rice in which ever way you are comfortable.It should be about 95% cooked not completely cooked else while we mix the masala the rice will break.(in a pressure cooker or drain it after cooking it in hot water)

• Heat oil in a pan, add the whole spices let it pop, then add onions and allow it to turn brown.
• Add ginger garlic paste and fry well.Add the chopped cilantro and mint leaves(keep some for garnish at the end too)
• Add the tomatos and a pinch of salt so the cooking speedens.
• Next add the turmeric,dhaniya and garam masala,chilli powder and fry well.
• Add the prawns to this masala and let it sit for a while until the masala has nicely coated the prawns.
• In a big vessel, mix the rice and prepared prawns masala.Garnish with chopped leaves or butter fried nuts,raisins.

• Serve hot with raita and papads.

Notes:
-If the basmati rice isn't almost cooked the pulav may get mushy on mixing.
- Prawns have to de-veined and cleaned well before cooking.
-Cooking time of prawns is just until the translucent raw prawns turn pinkish orange thats about less than 5minutes.

Enjoy!

Prawns Pulav

My love for seafood biryani started way back when i was school.And it was my dad who first prepared a fish biryani!(yummy juicy fillets of kingfish in flavored rice...i shall share that recipe later when i get a chance to!)

This prawn pulav is just too good and makes every one happy!

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

This is a very easy dish and even though i have added meat to this, vegetarians can casually leave it out and make a vegetarian version of the same.

 I have used a small sized aromatic rice we are familiar in Chennai as Jeera rice but it would taste good with any long grained rice too.

You need

Cooked rice 2 cups

Vegetables finely - carrots, beans, cabbage, capsicum and spring onions(whites) about a cup

Spring onion greens 2 tablespoons

Oil 2 3 tablespoons
Soya sauce 1 and half tsp
Chilli sauce 1 tsp
Pepper powder 1/2 tsp
Vinegar a tsp
 Garlic 2 pods
Salt to taste
Boneless chicken a cup

• To prepare the chicken - marinate the chicken in salt and chilli powder and let it rest.
• Cook the marinated chicken in a pan and shred into desired sized pieces.
• Heat oil in a wide mouthed pan, add oil, add the garlic pods crushed, add the vegetables(except spring onion greens) and saute well in the oil until cooked. 
• Once the vegetables are almost done add the sauces and vinegar and let it simmer well.Add pepper powder to this.Check for salt now.
•  Mix the cooked rice along with the vegetables and add the cooked chicken to this.

• Mix everything well and serve hot with any tomato sauce or any spicy curry of your choice.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

Ghee Rice/Nei choru

I love this rice especially with some easy non vegetarian curry, it tastes superb and makes a magnificent treat for guests coming over!The only tedious part about this recipe would be extracting the coconut milk but we have alternatives now- tinned/canned coconut milk for the lazy ones :)
Wishing all my friends around the world - Eid Mubarak :)

I don't know why they call this ghee rice/nei choru because the coconut milk in it is so dominantly taking over all the flavours.In our home, we all prefer this to biryani as biryani is a little heavier but this ghee rice is flavourful and light as well.

 I just added the normal whole spices to this but you can make it as lavish as you want with dry fruits and even more ghee! I just like the simple coconut milk flavoured rice and the way it complements a simple coconut basede gravy ----- heavenly!

 

You need
Basmati rice 2 cups (soaked for half hour and drained)
Coconut milk(thick) 1 cup
Water 2 cups

To season the rice
Ghee 1 tablespoon + Oil 1-2 tsp
Whole spices - cardamom,cloves - 3-4 each ,star anise & cinnamon - 1-2 pieces each
Baby onions/sambar onions 10 nos sliced finely
Green chillies 2 nos slit length wise
Curry leaves 2-3 sprigs
Ginger garlic paste 1 tsp
Salt to taste
Turmeric power 1/2 tsp

•  Heat a nonstick vessel, add the ghee and oil and once hot, add the whole spices, baby onions, curry leaves, green chillies and saute well, take care to not burn the onions i feel it spoils the appearance of the rice.
• Add the basmati rice and saute it well until translucent in the oils.
• Now add the coconut milk and water required for the rice to cook.
• Add the turmeric and salt to taste and mix well.
• Cover and cook for 12-15 minutes until the rice puffs up.

• Serve hot with any spicy coconut based vegetarian gravy or chicken curry and raita.

Sending this to Show me your HITS -Rice , 30 minute meal mela, South Indian Cooking and Bachelor,s feast

Ghee Rice/Nei choru

I love this rice especially with some easy non vegetarian curry, it tastes superb and makes a magnificent treat for guests coming over!The only tedious part about this recipe would be extracting the coconut milk but we have alternatives now- tinned/canned coconut milk for the lazy ones :)
Wishing all my friends around the world - Eid Mubarak :)

Chicken Biryani - with home ground spices

Is anyone ever satisfied that they have the perfect biryani recipe.....until i made this biryani, i was always trying to better my biryanis but i think i have reached my perfect biryani recipe with this one!

I usually think that making freshly ground spice powders are a bit tedious.But recently i can definitely see the difference the freshly ground spices make to the dishes.
Hence forth, i know I'm not going to be using any ready made powders for my biryanis in a while :) or ever!

Home made garam masala powder

For the ground spice mixture : roast the following in a pan and grind to a fine powder
Cinnamon 3/4 large pieces
Clove 10/12 numbers
Cardamom 6nos
Aniseeds/saunf 1tbsp
Star anise 2 pieces
Pepper 1tsp
Dhaniya seeds/Coriander seeds 1 n half tsp

For marinating the chicken: 

Chicken half kg and a little more 

Yogurt 2 tablespoons

Ginger garlic paste 1 tsp each ground separately

Chilli powder 1tsp

Above spice powder 1tsp

Salt to taste

• Marinate the chicken for about an hour(or atleast for half hour) in the above marinade.Refrigerate until you cook it.
• Add about 1 tsp of oil in a frying pan and add the marinated chicken with the marinade and cover and cook until the chicken is soft.

To make the masala/wet gravy for the biryani
Ghee/oil 3 tablespoons
Onions 2 large
Tomato 3 medium/2 large
Ginger garlic paste 1 tablespoon
Green chillies 2 slit at the tops
Generous Hand full each of coriander leaves and mint leaves chopped finely
Lime juice of half a medium sized one
Saffron few strands soaked in quarter cup of milk
Yogurt 2 tablespoons
Ground spice powder 2 tsp
Salt to taste

Basmati rice 3cups soaked and drained after half an hour
Water 5 and half cups

• Heat oil/ghee in a wide mouthed vessel, add one or two pieces each of cinnamon and star anise and then add the onions and let it fry until a deep brown.
• Add ginger garlic paste and saute well.
• Add the tomatoes and let it cook completely until mashed well.Add the yogurt to this and mix well.Add the chopped mint,coriander leaves and green chillies let them fry well.
• Add the cooked chicken with the oil and juices all from the pan into this and let this cook well.
• Add the basmati rice and saute well until dry and then add the ground spice powder.
• Add enough water for the rice to cook and add the saffron soaked milk.
• Add salt to taste and if you feel the spices are less add more of the ground spice powder.
• Add lime juice and cover and cook for about 11-12 minutes until all the water gets absorbed and the rice is nice and fluffy.Garnish with chopped mint leaves and coriander leaves.
• Serve hot chicken biryani with raitha and pickle.

Note:

1. you can use hard boiled eggs instead of chicken and make an egg biryani using the same above steps.Just skip the marinating the chicken part.
2. I have added a little more of ghee and oil as this keeps the biryani nice and juicy and moist.You can reduce the quantity as per need.
3. If you need a more spicy or hot biryani you can add more green chillies or chilli powder while adding the ground spice powder.

Sending this to

Chicken Biryani - with home ground spices

Is anyone ever satisfied that they have the perfect biryani recipe.....until i made this biryani, i was always trying to better my biryanis but i think i have reached my perfect biryani recipe with this one!

Coconut Rice/Thengai Sadham

Coconuts are not aliens in our south indian kitchens but surprisingly I've never made this rice ever before.I love it and so did my LM who usually picks out titbits from her plate.i must declare it an instant hit.

I have been trying to make this rice for a while since my friend has been mentioning it for a while.I was a little worried about how it would last in the lunch box.But I realised the trick!One aromatic flavoursome rice and lunch made easy in this sweaty summer!I have added a lot of baby onions to this recipe which made it extra fragrant and tasty too.I just heard on tv yesterday evening that baby onions/sambar onions are great coolants during the summer.

You need

Cooked rice 2 cups

For the seasoning:

Coconut oil 3 tablespoons
Mustard seeds 1tsp
Channa dal/kadala paruppu 1 tsp
Urad dal/uzhundhu 1 tsp
Curry leaves 2 sprigs
Peanuts 1 tablespoon
Cashew nuts few
Green chillies 1 or 2
Cumin seeds 1 tsp
Aniseeds/saunf 1 tsp
Red chillies 3
Baby onions 1/2 cup chopped finely
Grated coconut 1 cup
Ginger garlic paste 1 and half tsp
Salt to taste

• Cook rice and allow to cool so the rice does not stick together.
• Heat oil in a pan/vessel, add all the ingredients listed under the seasoning one after the other waiting for each to fry well in the oil.
• Once the seasoning is all ready, check for salt and mix the cooled rice and mix well so that the flavors well mixed.
• Serve hot with any spicy chicken curry or vegetarian gravy of your choice and fried pepper papads.

• Pack it in the lunch box with fried potatoes and boiled eggs.
• Enjoy the amazing flavors!

Sending this to Lunch box ideas @ Cuisine delights, Only series-South indian , Cooking concepts 8-Vegan, Healthy Morsels @ Taste of pearl city, Anyone can cook #45 @ taste of pearl city

Coconut Rice/Thengai Sadham

Coconuts are not aliens in our south indian kitchens but surprisingly I've never made this rice ever before.I love it and so did my LM who usually picks out titbits from her plate.i must declare it an instant hit.

Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

I would like to say its a variation of the puliyodharai rice(tamarind flavored rice).Need I say this is really quick to whip up in the mornings for lunch box.Just a simple raita or fried potatoes go well with.And the praises follow :)

yummy lunch box!

This is how i make it...

You need

Cooked rice 1 and half cups

For the flavouring:

You need

Oil or ghee 2 tablespoons (i use one of each)

Cumin seeds 1tsp

Peanuts 1 tablespoon

Mustard seeds 1tsp

Urad dal 1tsp

Channa dal/kadala paruppu 1 tsp

Curry leaves 1 sprig

Green chilli 1
Baby onions 10nos sliced finely

Brinjals small 3 nos sliced thinly

Ginger garlic paste 1 tsp

Tomatoes 1 medium diced

Tamarind lime sized ball soaked in a cup of water

Sambar powder 1tsp

Chilli powder 1tsp

Garam masala powder 1/2 tsp

Turmeric powder a pinch

Salt to taste

• Heat oil in a pan, add the oil and let it heat, add the ingredients under the flavouring one after the other in that allowing each to fry well for about a minute.
• Let the brinjals fry well until tender.
• Then add the ginger garlic paste and let it fry well.
• Next add the tomatoes and allow them to mash well in the heat and let the oil start leaving the sides.
• Next add the tamarind juice and salt to taste.
  

  

  this paste should be nice and thick so the rice remains dry once mixed in

  
  
• Allow the tamarind juice to simmer well and become a nice thick paste so the rice will remain dry once its added and also the tamarind's raw taste/smell goes away.
•  Add the masala powders to this and simmer well so the masalas cook well.

• Once the right consistency of the flavoured mix is attained let this cool before you add cooked and cooled rice.

• Mix well so the rice is coated well with the flavours.

• Serve hot or pack in the lunch box with fried potatoes and boiled eggs or raitha :)

Sending this to Dish it out event :brinjals and garlic @ Spicytreats started by Vardhini and Let's cook #11~Rice @ Tickling Palettes

Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

Mint Rice

First of all, let me wish all of my wonderful friends a very Happy 2012 :) Hope the new year has been good so far!Its been good for me.Just that I'm lagging behind on my blog!Happy Pongal to everyone too.

I've been away for 2 reasons one my laptop has been broken and this Pongal season brought us a new one and secondly we were away on our Christmas break(which was also our getting well break...yes all of us sick and recovering :( ).So now I have a new laptop(whistles...I've been admiring it :) Dell Inspiron) and thanks to which I'm slowly back to blogging! I just can't even begin to tell anyone how i missed my blog, and it dawned on me that I am addicted to blogging :)

This is my first entry to Kalyani's Magic Mingle(MM).The idea behind MM is each month the blog partners would be given 2 magic ingredients and we need to use both of those magic ingredients in our dishes :) exciting idea isn't it?I was sad when I knew i couldn't post this month, because even though the ingredients for this month - Cinnamon and chillies, initially scared me i eventually found an easy idea-Pudhina/mint rice.Flavored rice is such a blessing, especially when packing lunch boxes.Even my LM seems to like this one.

Magic ingredients

I made pudhina rice often since DH has started carrying lunch.Its quick, easy and tasty :) 3 good enough reasons to make it.

This is how i make it.You need

Rice 2 cups (i used boiled rice)
Onions 1 medium sliced finely
Garam masala whole1 inch pieces 2, cardamom 2 nos, cloves 4 nos
Aniseed 1 tsp
Water 5 and half cups
Curd 1 tablespoon
Salt to taste
Butter/oil/ghee 1 tablespoon + 1 tablespoon

Grind to a paste
Mint 1 small bundle/handful
Cilantro 1 small bundle/handful
Ginger 1/2 inch piece
Green chillies 1 (as much as you need)
Cashews 5(you can add more)

•  Heat butter in a pan, fry the washed and drained rice in the butter until the rice turns white and set aside.
• Heat the pressure cooker or heat bottom pan in which you are cooking the rice, heat the butter or oil, add the whole garam masala once it pops, add the chopped onions and fry till soft.
• Add the ground green paste and fry well for 2 minutes.Now add the curd and stir well.
• Add the fried rice and stir well in the green spice mix.
• Add the required amount of water for the rice to cook.
• Add salt to taste.
• Cover and cook for about 15 minutes on medium flame.
• Once the pressure cooker cools down, fluff the rice with a fork.

• Serve the pudhina rice with fried potatos and raita.

Tips:

• I have used boiled rice which can be well substituted with basmati rice.
• The amount of water used will vary from rice to rice.If using basmati rice, you need 2 cups of water for every 1 cup of unsoaked basmati rice.If the rice is soaked, less than 2 cups about 1 and half cups would be sufficient.

Sending this to Magic Mingle @ Sizzling tastebuds and Let's cook #11~Rice@TicklingPalettes