Biriyani ( chicken , veg , mutton , etc.)

 Kerala Simple & Yummy Chicken Biriyani

Ingredients :

Chicken – 1 kg
(cut into big pieces)
Basmati rice – 1 kg
Dalda or Ghee – 250 gm
Onion – ½ kg
(sliced finely & divided into three portions)
Tomato – ½ kg
Green chillies – 100 gm
(crushed)
Ginger – 100 gm (4 -5 nos)
(crushed)
Garlic – 100 gm
(crushed)
Spices(powdered):-
Cinnamon(Karugapatta)
Cloves(Grambu)
Cardamom(Elakka)
Nutmeg(Jathikka)
Mace(Jathipathri)
Pepper(crushed) – 2 tsp
Coriander powder – 3 tsp
Cashewnuts & Raisins – 100 gm
Coriander leaves & Mint(Pudhina) leaves(chopped) – 3 tsp
Water – 2 kg
Biriyani colour – 1 pinch
Salt - As reqd

Preparation Method:

1)Clean the chicken well.

2)Apply well 1 tsp of turmeric powder and salt over the chicken and keep it for 1 hr.

3)Crush the ingredients which are to be made into a paste and keep it separately.

For cooking the chicken:-

1)Fry the marinated chicken in oil.

2)To the remaining oil, fry onion(1/3 of the onion) till golden brown.

3)Add powdered cinnamon, cloves, cardamom, pepper, coriander powder and fry for 2 mins.

4)Stir in low fire.

5)Add cut coriander leaves & mint leaves to it and stir for 1 min.

6)Add crushed ginger, green chillies and garlic and stir for 1 min.

7)Add sliced tomato and stir, till tomato gets cooked

8)Add salt.

9)Add fried chicken pieces into it and mix well.

10)Cover the lid and cook.

11)When done, remove from fire.

For cooking rice:-

1)Take rice and rinse it thoroughly in a sieve under cold running water.

2)Heat 100 gm of dalda or ghee in a pan.

3)Fry cashews & raisins in it & transfer to another dish.

4)To the remaining ghee, add 1/3rd of the onions and fry till golden brown.

5)Now to a little ghee, add 1/3rd of the onion & fry till medium brown.

6)Add 2 kg of water & salt to taste.

7)Bring it to a boil.

8)Add washed rice into it & boil.

9)Lower the flame, cover and cook for some time. Stir occasionally.

10)When water evaporates completely, add biriyani colour mixed with 2 - 3 drops of water and mix well.

11)Switch off the fire.

12)Cover using a lid and keep for 1 hr.

For serving:-

1)Take a small plate and place 2 tsp of fried cashews, onion & raisins, 1 chicken piece,1 tsp of masala on it.

2)On top of it, add some rice & press well.

3)Transfer to another serving dish in such a way that the masala comes on top.

 

Kerala Simple & Yummy Vegetable Biriyani

Ingredients :

Basmati rice - 1 cup
Onions - 2 nos
Mixed diced vegetables:-
Peas, Carrots, Beans and
Cauliflower - As reqd
Cinnamon(Karugapatta) - 1 inch
Cloves(Grambu) - 2 nos
Garlic pods - 3 nos
Bay leaf(Vazhana/Karuga ela) - 1 no
Marati Moggu - A small piece
Oil - 2 tbsp
Salt - As reqd
Cashewnuts - As reqd

For masala paste:
Coriander leaves
Garlic pods - 2 nos
Green chillies - 4 nos
Grated coconut - 1/4 cup

Preparation Method:

1)Wash and soak rice for 10 minutes.

2)Half cook all vegetables and keep aside.

3)Heat oil in a pressure cooker.

4)Add all spices, garlic and onions and fry till the onions becomes translucent.

5)Mix ground masala paste and cooked vegetables and fry till a good flavour comes.

6)Add rice and 2 cups of water(boiling water) along with salt.

7)Cover the lid and pressure cook for 10-12 minutes in low flame.

8)Garnish with fried cashewnuts.

 

Mutton Biriyani

Ingredients :

Mutton - 1 kg(leg/shoulder cut into bite size pieces, washed and drained)
Basmati rice - 1 kg(cleaned and washed)
Water - 2 ltrs to cook rice
Onion(large) - 6 nos(thinly sliced)
Garlic pods - 2 - 3 nos(chopped finely)
Ginger - 1 inch piece(chopped or crushed finely)
Green chillies - 6 nos or as reqd
(slit length wise)
Lemon - 1 no(cut into small pieces)
Ghee - 1 - 2 tbsp
(Olive oil can be used instead of ghee)
Cardamom(Elakka) - 2 large ones
Green cardamom - 6 nos
Cinnamon(Karuagapatta) - 2 inch piece
Bay leaves - 2 nos
Black pepper - 6 nos
Cloves(Grambu) - 4 - 5 nos
Chilly powder - 1 tsp
Tomato(large) - 2 nos(chopped)
Coriander leaves - A bunch(chopped)
Mint leaves(Pudhina) - A small bunch
Curd (Yoghurt) - 2 tbsp
Food Color(Orange) - As reqd or Jilebi Color
Saffron - A few strands
Salt - As reqd

Preparation Method:

1)Peel, wash and slice onions thinly.

2)Peel, wash and grate ginger and garlic finely.

3)Measure all whole spices and keep aside.

4)Measure all other ingredients & keep aside.

5)Heat oil and brown onions. Take out & keep aside.

6)In the same oil, add cloves, cardamoms, cinnamon, black peppers, ginger, bay leaves (all whole spices), garlic, meat pieces, salt, chilli powder and fry cook until meat is brown.

7)Add yoghurt, tomatoes, coriander and mint leaves, pieces of lime and fried onions, keeping 1/3rd of fried onion aside for later.

8)Cook, stirring frequently, until meat is nearly done and a little gravy is left.

9)While meat is cooking, boil the water for rice with a few mint & coriander leaves, saffron & salt.

10)Add rice and boil briskly with lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers).

11)Drain the water off.

12)Grease a large oven proof dish and layer rice and meat, starting and finishing with a rice layer.

13)Sprinkle some fried onions on top.

14)Dot with a little ghee and a few drop of jalebi (orange) colour.

:- If dry colour powder is used, dissolve it in a tsp of water.

15)Cover with a tight lid.*

16)Put it in a medium hot oven, 170-180° C, on the centre shelf, for 20 minutes or so, until the rice is fully done.