Fish Biriyani

Fish Biryani

Ingredients:

Basmati Rice---1/2 kg

Ginger Garlic Paste--1 tbsp

Salt-----------to taste

Cashews----hand full(Fried/Raw)

Oil and Ghee---each 1 tbsp

Cloves--6-7

Elaichi --5-6

Star anise --1 full

Cinnamon -- 2 inches(medium sized)

Ingredients for Fish Gravy:

Fish(boneless cube sized)---1 kg

Ginger Garlic Paste---1 tbsp

Onion paste--2-3 medium 

Garlic(4-5 cloves),coriander(1tbsp),jeera(1 tbsp) paste

Jeera----1 tbsp

Red chillies---2

Jeera----1 tbsp

Oil-------5-6 tbsp

Turmeric--1 tbsp

Chilli powder--2 tbsp/to taste

Salt---to taste

Tamarind juice---2 tbsp

Fried onions---As Needed

Coriander/Mint leaves----As Needed(Finely Chopped)

Procedure:

Marinate fish with chilli powder,salt,turmeric and  G&G paste n keep it aside.

Rice Preparation:

1)Wash basmati rice n cook it seperate with all the spices in a rice cooker.

2)While cooking rice add little salt so that rice will not be bland in Taste.

3)Add cashews(fried/raw) to cooking rice.

Tip:Direct add water to rice n then spices n cashews

4)Add oil n ghee to cooking rice

Procedure for Gravy:

1)Put oil in a pan n add jeera,red chilli pieces n toss them.

2)Now add onion,Garlic,coriander,jeera paste.

3)Add this paste to oil n let it fry till the oil oozes out.

4)Add 1 tbs of G&G paste with onion paste n let it fry along with onion paste

5)Add 3 pinches of turmeric powder,salt n chilli powder to the paste.

6)Add 2 tbsp of tamarind juice after adding pieces to onion paste n cook for10-12 mins.

7)Now add the marinated fish and put lid on top for 5-10 miutes in a low flame.

Tip:Donot stir the fish while cooking.

8)Now add coriander leaves,mint on top and when the oil oozes out our gravy is ready.

Now take the rice and gravy and set it for dum together.

Then in rice cooker place one layer of rice,coriander n mint leaves(finely chopped)n then add few pieces along with fried onions on it and again rice n then pieces and so on until you are done with the setting the rice n curry in layers. Switch it on and let it beep.

Enjoy While it is Hot !!!!!!

Spinach-Mushroom Biryani

Ingredients:

2 cups Mushroom
2 cups spinach
hand full of cashew
3 cups Basmati Rice
2 onions
2 tbsp ginger garlic paste
4 green chillies
2 tbsp chilli pwdr
salt to taste
garam masala
1 tsp turmeric pwdr
1 tbsp of all spices to taste
oil
some coriander leaves
some mint leaves
1 string curry leaves

Procedure:
1)Soak rice and keep aside.
2)Blend spinach and set aside.
3)Now Take a pan add oil the add all spices,fry them well.
4)Add onions and saute them till golden brown.
5)Add mushroom,salt,turmeric pwdr,garam masala,chilli powder.Fry them till all the water drains away.
6)Now add blended spinach and fry with mushroom for 5 minutes.
7)Add soaked rice into the mixture and mixx well.
8)Add water to it as for 1 cup of rice add 1.5 cups water.
9)Let it cook well till the rice boils wells.
10)Mix carefully and enjoy with raita.

Usiri Pulihora(Amla Puliogare)

Ingredients:

1 cup boiled rice
1/2 cup Grated Amla
1/4 cup grated coconut
Turmeric pwdr
salt to taste
1 string Curry leaves

For seasoning:

2 tbsp oil
4-5 Red chillies
1 tbsp Urad dal
1 tbsp chana dal
1 tbsp 1 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp peanuts
1 tbsp cashew nuts

Procedure:

1)Heat oil in a pan and add seasoning.
2)Fry till golden brown.
3)Add grated amla,salt,curry leaves and turmeric pwdr to it and fry till water drains out.
4)Now add boiled rice to the mixture and mix well.
5)Then add Grated coconut to it.Mix all the ingredients well.

Jeera,Corn Rice

Ingredients:
2cups Basmati rice
1/2cup Sweet corn kernels
1tsp Garam masala powder
3 slitted Green chillies
1tsp Cumin seeds
Salt to taste
Oil
mint leaves

Procedure:
1)Wash and soak the rice in 4cups of water for 20minutes.
2)Take enough oil,cumin seeds fry them for 1-2min.
3)Add the sweet corn kernels,slit opened green chillies and garam masala, cook again everything for 2minutes in high.
4)Add the soaked water to the veggies with enough salt, cook in high power for 3-4min.
5)Finally add the soaked rice to the veggies,stir and cook for 5-6minutes in high power until the rice get well cooked..Sprinkle chopped mint leaves over it.
6)Serve hot with chips or papads...

Chicken Biryani

Ingredients:

1 kg Chicken
3 cups Basmati Rice
2 onions Onions
2 tbsp ginger garlic paste
4 green chillies
a pinch orange colour
2 tbsp chilli pwdr
salt to taste
1 tsp turmeric pwdr
2 tbsp biryani masala
1 cup curd
all spices to taste
butter 1/2 stick
some coriander leaves
some mint leaves
1 string curry leaves

Procedure:

1)Soak the rice and set aside for half an hour.
2)Take some coriander leaves,mint leaves,curd and blend them well and set aside.
3)meanwhile,Marinate the chicken along with curd,biryani masala,salt,chilli pwdr,green chillies,ginger garlic paste and above mixture.
3)Take a pan pour oil in it,add some amount of all the spices then onions and fry them till golden brown.
4)Add ginger garlic paste to it.
5)Then add marinated chicken,mix well and close the lid and let cook for about 5-10 minutes and set aside.
6)Now take a large pan and add butter to it,now add all the spices and then fill it with water.
7)Let the water boil for 10 minutes,add soaked rice in it and half cook the rice.
8)Drain the water from the rice.
Now place the cooked chicken and half cooked rice in lawyers one above the other.
9)Let it cook for 15-20 minutes in med  flame.Sprinkle colour over it.(Mix a pinch of colour in water/milk)
10)Mix well carefully while serving.
11)Enjoy it with raitha.

Egg Biryani

Ingredients:
4-5  boiled eggs, peeled and make long slits along each egg
2 large onions, finely sliced
1 small tomato, finely chopped (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
5 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1/4 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
2 tbsps lemon juice
salt as required
pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Ingredients to cook rice:

2 1/2 cups Basmati rice
3 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
Procedure:

1 )Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 )Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 )To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 )Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 )Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 )Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 )Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8) Remove lid, combine gently and serve hot with raita and curry of your choice.

Vegetable Biryani

Ingredients: 

Basmati Rice----2 Cups
Onion-----------1
Green chillies----4
Carrot----------2
Potato----------1
Beans-----------3
Green Peas-----Hand full
Cashew--------To taste
All Spices for seasoning
Veg pulao masala/garam masala---1 tbsp
ginger garlic paste------1 tbsp
Salt--------------------To taste
Turmeric pwdr---------1 tbsp
Chilli pwdr-------------1 tbsp
mint n cilantro leaves----to taste

Procedure:

1)Soak rice for and set aside for half an hour.
2)take a pan with ghee/butter and add all the spices and fry for 2 minutes.
3)Add onions and green chillies to it and fry till golden brown then add ginger garlic paste.
4)Add all the cut vegetables and fry them till they are cooked.
5)now add masala pwdr,salt,turmeric pwdr,chilli pwdr and mix well.
6) now take the soaked rice and add the above mixture to it and let the rice to cook well.
7)serve hot with onion raita.

Tip:

for 1 cup of basmati rice add 11/2 cups of water to cook.