Coconut milk biryani

Diposting oleh adiba
Minggu, 22 April 2012
komentar (0)

For the past few months, i have been making biryani regularly during weekend's. its easy to prepare biryani rather than making a meal with sambhar, curry and a poriyal. other than that cleaning becomes easy with this one pot meal. i just clean up, watching the time when the biryani cooks up in the cooker.



This is simple biryani recipe than the previous biryani i posted. i hate sour taste in biryani. sourness is because of tomatoes and curd added to it. i have not used tomatoes and curd in this recipe. this is one of our favorite biryani. adding coconut milk to biryani makes it more rich and tasty.



Summer is at its peak here. drinking tender coconut becomes a daily routine. Hubby Dear just bought tender coconut and was making me drink, while i was clicking the pictures. i even used the coconut for clicking :) that is the bad habit of being food blogger.





                                                               Vegetable Biryani with Coconut Milk
     


serves - 3
preparation time - 20 minutes
cooking time - 25 minutes              


Ingredients:
  • Basmati rice - 300 gms
  • Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Ginger garlic paste - 2 tbsp
  • Corrainder leaves - 1/2 cup
  • Pudhina / mint leaves - 1/2 cup
  • Coconut milk - 2 cups / 200 ml. (coconut milk extracted from 1/2 coconut)
  • Water - 2 and half cup
  • Oil - 2tbsp
  • Ghee - 2 tbsp
  • lemon juice - 1 tsp
Vegetables
  • Big onions - 3
  • Potato - 1
  • Carrot - 2
  • Green peas - 1/4 cup
  • Beans - 8
  • Cauliflower florets - 5
  • Green chilli - 3
Spices 
  • Bay leaf - 1
  • Saunf / sombu  - 1 tsp
  • Cinnamon - 1' inch
  • Cloves - 3
  • Maratto mokku - 1
  • Star Anise - 1

Method:

  1. Soak Basmati rice in water for about 15-20 minutes. then drain the water and set aside the basmati rice. Peel the skin of carrot, potato and chop them in cube shapes. chop beans and have it separately. wash the cauliflower well, put them in hot water , drain it and set aside. Chop the onions into thin slices and slit the green chilli and have it aside.

  2. Heat a wide bottomed pressure cooker, add oil and ghee. then add the spices one by one. once the spices are roasted, add onions and green chilli. saute the onions in medium flame for about 3-4 minutes till it turns pink and translucent. then add the corriander leaves and mint leaves and mix well. add the ginger garlic paste to the cooker and mix well, till the raw smell leaves off.

  3. Now add the vegetables, carrot,beans,potato and green peas. reserve the cauliflower to add at last so that it do not overcook and turn mushy. now add the chilli powder and garam masala, salt to taste and mix well.

  4. Then add 2 cup's of coconut milk and 2 and half cup's of water and mix well with the vegetables. then add basmati rice and give a good mix. finally add lemon juice and cauliflower and mix well.

  5. Pressure cook the biryani in medium flame for about 2 whistles or without the cooker weight exactly for 12 minutes in medium flame. 

Serve the biryani hot with onion or cucumber raita.


Note:

Coconut milk can be added more. remember to measure the coconut milk. for 1 cup of basmati rice, coconut milk should be 1 and half cup.



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Mushroom Biryani

Diposting oleh adiba
Rabu, 29 Februari 2012
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Mushroom, this is one veggie(?) which cooks so fast and yet you can make super yummy dishes with it. My cook makes this mushroom biryani. mostly on weekends, i ask her to make this mushroom biryani, which she makes super fast and perfect!


Mushrooms should be cooked the day you buy. fresh mushrooms are good to cook. cleaning mushroom is very important. i normally wash each and every mushroom by scratching the dirt. then i wipe the mushrooms with a clean cloth before chopping it.


If you are seeing the basmati rice grains distinct and apart, the credit goes to Rak's kitchen. she was so kind to help me with suggesting good basmati rice and the water level for it. Thanks Raks!



                                                            Mushroom Biryani
serves - 3
preparation time: 20 minutes
cooking time: 20 minutes

 Ingredients:


  • Basmati Rice - 300gms / 3 cup's
  • Water - 4 and half cups
  • Mushrooms - 200 grams
  • Green peas - 1/4 cup
  • Big Onion - 3
  • Tomato - 1 big in size
  • Green chilli - 3
  • Ginger-Garlic paste - 2 tbsp
  • Mint leaves - 1/2 cup
  • Coriander leaves - 1/4 cup
  • Lemon juice - 1 tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1' inch
  • Cloves - 3
  • Sombu / fennel seeds - 1/2 tsp
  • Star anise - 1/2
  • Marati mokku - 1 small
  • Bay leaf - 1

Method:

Measure Basmati rice. Rinse the rice and soak in water for about 20 minutes. use the same measuring cup to measure water. the ratio for rice and water is 1 : 1 & 1/2. so measure 4 and half cups of water and keep aside.

Wash the Mushrooms thoroughly and wipe them with a clean cloth. chop the mushroom into thin strips and set aside.

Chop the onions into thin slices. slit the green chillies. chop the tomatoes into 4 parts and grind into a smooth tomato puree.

Wash the mint and coriander leaves thoroughly and keep aside.

Heat a wide bottomed pressure cooker. add oil and ghee to it. add fennel, cinnamon, cloves, bay leaf, star anise and maratti mokku.

Add finely sliced onions and saute it well for at least 2 minutes in medium flame. then add sliced green chillies and the mint and corriander leaves.

Add ginger garlic paste and saute till the raw smell leaves. now add the Mushrooms and saute till they shrink and leave little bit of water. mushroom takes 2-3 minutes to cook.

Then add Tomato puree and green peas and give a good mix. let the mix stand in medium flame for about 2 minutes. Now add chilli powder, garam masala, salt to taste and mix well.

Add measured 4 and half cup's of water, let it boil and then add the soaked and drained basmati rice. add lemon juice and mix.

Close the pressure cooker with its lid and do not put weight on it. let the steam escape. let the flame be in medium for exactly 12 minutes. after 12 minutes switch off the flame and let the cooker rest for 5 minutes before opening it.

Serve the biryani with onion or cucumber raita.



My hubby liked the biryani most, its not easy to impress or get a word from him, but when he told its nice, i have to believe, because i tasted it too:)

* if you are a food blogger, put the hot biryani on a fancy bowl, click pictures of the hot biryani on different angles with different props till you are satisfied and by the time you click, family leaves you and finishes off the hot biryani! finally you got to eat the cooled biryani with a high level of satisfaction indeed!!



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Chana Biryani

Diposting oleh adiba
Jumat, 09 Desember 2011
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I love to prepare one pot meal quite often. one thing i love about it is, kitchen turns less messy while i prepare one pot meal, especially this easy chana biryani. though named as biryani, not much effort goes in like in biryani. this protein packed biryani is so easy to make and makes a good choice for lunch box. my kid always love this.


Chana Biryani Recipe

Prep Time: 10 mins 
Cooking Time: 15 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Rice

Ingredients:



Chickpeas / Chana - 150 gms (soaked in water for overnight)
Rice - 250 gms / you can use basmati rice if so add rice and water in 1:1 and 1/2 ratio

Onion - 2
Tomatoes - 2
Ginger garlic paste - 1 tbsp
Green chilli - 2

Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp

Oil - 3 tbsp
Cinnamon stick - 2 " inch size
Cloves - 2
Saunf - 1 tsp
Bay leaf - 1
Star anise - 1

Lemon juice - 1 tsp
Corriander leaves - 1/4 cup chopped




Method:

Wash and soak the rice in water for about 30 minutes.

Slice the onions and tomatoes into thin slices and slit the green chilli's.

Heat a wide bottomed pressure cooker, add oil, saunf, cinnamon, star anise and bay leaf and cloves. saute them and add onions and green chili's. saute till the onions turns translucent. then add ginger garlic paste and saute it along with onions.

Then add chopped tomatoes to the onions and saute them well till they mix up with onions. add salt to taste, turmeric powder, chilli powder and garam masala and mix it well with the onions and tomatoes mix.

Now add chickpeas and rice. mix well with the onions and masala.

Add water in (rice) 1:2 (water) ratio if you are using par boiled rice. if using basmati rice,
 let the ratio be 1: 1 & 1/2. on adding water give them a good mix.

Add lemon juice and give a stir, check salt here. add chopped corriander leaves on top and close the pressure cooker with its lid.

Pressure cook the chana biryani for 2 whistles on high flame and other 2 whistles in low flame. after the whistles switch off the flame and wait till the steam subside.

Serve warm with onion raita.


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Vegetable Biryani

Diposting oleh adiba
Minggu, 07 Agustus 2011
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Biryani's are for Weekends at our home. I delayed posting biryani recipe, as i wanted to find out fool-proof recipe. After getting live demo from one of our friend Anitha on how to prepare this biryani, i could'nt wait long and tried it instantly. It came out so Perfect! Thanks Anitha!


Biryani is of different types, I largely confuse biryani with Pulao. Later i started to differentiate as, If rice and veggies cooked in thick coconut milk its Pulao. If rice and Veggies cooked by adding Ginger-garlic paste and masala's its Biryani. I sometimes cook biryani in coconut milk, Its one of the perfect tasting biryani.

This Biryani recipe is so simple and easy. Its Cooked in Pressure cooker, thus makes an easy one pot meal.
I have got many failed attempts on preparing biryani.There are two main points to be followed. One, Measure and use rice-water ratio(its always 1 : 1 and 1/2) . Then pressure cook exactly for 12 minutes in medium flame. One more point in making Pressure Cooker Biryani is, always use Aluminium Pressure cooker, this avoids the rice sticking to the bottom and browning.


This Biryani Recipe has Curd, which makes this Tastier. I Personally felt, this Biryani gets little tangy  taste from Curd and Tomatoes and also Lemon. So adding Chilli Powder for Spicyness is must. Altogether This Biryani tastes Spicy and Tangy with loads of Vegetables.

I used India Gate Basmati Rice - Tibar. I have also tried with Lal Quilla upon Rak's Suggestion, which worked out Very Perfect. Thanks Raks!

Recipe for 3 or 4 adults.

Ingredients:

Rice : Water ratio is always 1 : 1 and 1/2

Basmati Rice - 400 gms / 4 cup's
Water - 6 cup's

Vegetables:

Red Big Onion - 3
Ginger-Garlic Paste - 2 tbsp
Greenchilli - 4
Carrot - 2 (peeled)
Potato - 1 (peeled)
Beans - 7
Cauliflower - 5 small florets  (washed in hot water)
Green Peas - 1/4 cup
Tomato - 2

Masala's:

Turmeric powder - 1 tsp
Chilli Powder - 2 tsp
Corriander powder - 2 tsp
Garam masala - 1/2 tsp
Thick Curd - 1/2 cup

For Tempering:

Oil - 4 tbsp
Ghee - 2 tbsp
Cinnamon - 1 inch
Cloves - 4
Bay leaf - 1
Star Anise - 1
Sombu / Saunf - 2 tsp

To add Last:

Mint/Puthina Leaves - 1/4 cup
Corriander Leaves - 1/4 cup
Lemon - 1/2


1. Soak Basmati Rice in water for about 15-20 minutes. after soaking drain the rice and keep aside. Measure 6 cup's of water and set aside.

2. Chop the Onions lengthwise, slit the green chilli's and set aside.

3. Chop Vegetables into big chunks and keep aside. Chop Tomatoes in round shape.

4. Heat Oil in Wide Bottomed Pressure Cooker, add Ghee, add cinnamon, cloves, bayleaf, starnise and saunf and roast them.

5. Add Onions and Green chilli's, fry the onions till it turn light brown, this takes atleast 3-4 minutes. once onion is fried add Ginger garlic paste and mix with the onions.

6. Add the Vegetables carrot, beans, potato, green peas, cauliflower and mix with the onions. add salt to the vegetables so that cooking is easy.

7. Add Turmeric powder, chilli powder, corriander powder and garam masala. mix well with the onions. add Curd and mix well. let the masala's mix with vegetables and the whole mix leaves oil on sides of the pressure cooker. This step takes atleast 3 minutes in medium flame.

8. Add Tomatoes and give a mix. let the cooker be in medium flame and let the tomatoes gets mashy. this takes another 2 minutes.

9. Now add measured 6 cup's of water and 4 cup's of rice, let the whole mix boil. once the water boils, add 1/2 a lemon's juice and give a mix.

10. Add Mint and corriander leaves on top(dont mix).

11. Close the Pressure cooker with its lid. keep in medium flame. dont put weight.

12. Cook exactly for 12 minutes in medium flame and stop the fire. let the biryani rest for 10 minutes. after 10 minutes, open the pressure cooker lid, give a slow mix and transfer to serving bowl.

Serve Biryani Hot with Onion Raita.

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Egg Biryani - Dhum Cooked

Diposting oleh adiba
Sabtu, 26 Desember 2009
komentar (0)

Cooking Biryani on weekends is a must for me. I just love the cooking flavour of biryani coming out of every house on weekends. So for my part, i try to tempt others.

Egg Biriyani - Dhum cooked

INGREDIENTS:

Rice - 3 small tumblers
Egg's - 4
Red Onions - 3
Tomato - 1
Green Peas - 1/4 cup
Green Chilli - 1

Milagaai thool / Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp

For Thalippu / Tadka :

Ghee / Oil - 6 tbsp's
Cashewnuts - 5
Pattai / Cinnamon Stick - 2 small stick's
lavang / cloves - 2
Sombu / saunf - 1/2 tsp
elakkaai / cardamon - 3
Bringe leaf - 1

For Grinding:

1. Kothamalli kaambu / Corriander Stem's - 5
2. Cinnamon stick (pattai) - 2 smal sticks
3. Lavang - 2
4. Ginger - 2' inch
5. Garlic - 7 (big cloves)
6. Green Chilli - 1
7. Tomato - 1/2
8. Yogurt - 3 tsp
9. Sombu - 1/4 tsp

To Garnish:

Mint Leaves / Puthina - 10 leaves
Corriander Leaves - 3 tbsp's (chopped)
Oil - 3 tbsp's
Red Onion - 2 no. (chopped finely)
Potato - 2 no. (chopped in shape of french fries)

Method:

Boil the Egg's with little salt in 2 cup's of water on slow flame for about 10 minutes. remove the oute shell and leave it aside.

Soak the Rice in water for about 30 mins. If you are using Basmati Rice, soak it just for 10 mins.

Chop the Onion's finely and keep aside. get ready with ginger and garlic.

Now we shall Grind the masala's.. Grind the masala, with the ingredients given under Grinding and keep aside.

Heat a Aluminium Vessel(like the one shown in pic. below) add ghee or oil and let it to heat. Now add cinnamon, cloves, cardamon, bringe leaf, cashew nuts and fry them in slow flame. add saunf and fry it.

Now add the finely chopped Red Onion's and saute them, till they turn light brown. or till u feel
the nice smell of onions.

Now add the Peas and mix well with the onions.

Add the Grinded masala's to the vessel and saute them for 2 minutes, till the raw smell of ginger-garlic goes off.

Now add the soaked rice and mix well.

Add Chilli Powder and Garam masala and mix well. also add salt to taste.

Now add exactly 5 cup's of water and stir well. (if using Basmati rice use just 3 cup's of water.)

Add Boiled Egg's, Mint / puthina leaves and corriander leaves and close the vessel with its lid.

Dhum Biryani Cooking Method

Place a Heavy weighing vessel over the Biryani cooking vessel. I kept my Pressure cooker filled with water on top of the vessel.

Let this Biryani get cooked in slow flame for about 30 mins. Basmati rice may get cooked earlier or just take 20 mins more or less.

Heat Oil in a pan, fry the chopped Red Onions in medium flame till they are browned. this may take atleast 5 mins.

also fry the potatoes.

Now serve the Biryani with fried onions and fried potatoes.

Egg Biryani with Fried Onions and Fried Potatoes

Enjoy the Dhum Cooked Egg Biryani!!!

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