Kashmiri Chicken Pulao

I am sharing a recipe of easy and tasty Kashmiri pulao, 'Chicken Pulao'...Kashmiri Pulao is generally yellow in colour due to the presence of saffron or turmeric powder and it is rich in dry fruits and milk...There is plain variety of rice too and also addition is also added like chicken,vegetable and mutton..Now I am sharing a this pulao with boneless chicken...Its easy to prepare and taste delicious..Let us go to the recipe :)

Recipe Courtesy : Adapted from my cookbook, 'Malabar Chef

       Ingredients

        For Rice

• Basmati Rice - 3 1/2 Cups ( Soak the rice for 10 mins and drain)
• Milk - 1/2 cup 
• Water - 4 cup
• Salt - required
• Saffron - one pinch
• Bay leaf - 1 no.
• Cloves - 6 no.s
• Cinnamon - 1 small piece
• Cardamom - 5 no.s
• Star Anise - 1 no.
• Onion sliced- 1 no.
• Veg Oil - 1 tsp
• Coriander leaves chopped - 1 tbsp

       For Roasting

• Butter/Ghee - 1 tsp
• Cashew nuts - 2 tsp
• Almonds - 2 tsp
• Walnuts - 3 tsp
• Onion,thinly sliced - 1 large

      For Chicken Masala

• Boneless Chicken - 500 gm
• Onion sliced - 2 large no.s
• Ginger paste - 1 1/2 tsp for marination + 1 1/2 tsp for masala
• Garlic paste - 1 1/2 tsp for marination + 1 1/2 tsp for masala
• Green Chilli paste - 1 1/2 tsp for marination + 1 1/2 tsp for masala
• Salt - to taste
• Lemon juice - 2 tbsp
• Yogurt - 2 1/2 tbsp
• White Pepper powder - 2 tbsp

      Method

        For Chicken masala

• Wash and drain the chicken and keep aside..Marinate the chicken with 1 1/2 tsp ginger,garlic and green chilli paste and rest of the ingredients as mentioned in 'For Chicken Masala' and marinate for 20 mins.

• Heat a fry pan, add vegetable oil,when heated add sliced onion sprinkled with salt and saute till translucent and add remaining ginger,garlic and chilli paste and saute till raw smell disappears..

• Add marinated chicken and salt and mix well..Close the lid and cook in a low flame for 15 to 20 mins till water oozes out..Don't add extra water..Off the flame and set aside..

         For Rice

• Add one pinch saffron strand in 1/2 cup milk and set aside for few mins..

• In a medium size non stick wide pan,add ghee/butter, when heated add almonds,cashew nuts,walnuts and raisins and saute in a low flame till light brown..Drain and keep aside..

• In a same pan, add thinly sliced onion sprinkled with salt and saute till light brown..Drain and keep aside..

• Add 1 tsp veg oil,when heated, add all the whole spices mentioned from 'bay leaf' till 'star anise' and saute it..Add sliced onion and saute till translucent..

• Add saffron soaked milk and 4 cup water and wait till it comes to boil..

• Add desired salt and few drops of lemon juice ( to prevent sticking rice to each other) and mix well..

• Add drained rice and close the lid and cook the rice at medium flame..

• When the water is about to evaporate,add chicken masala and turn the rice slowly..

• Add chopped coriander,garnish few caramelized onion and nuts and cook in a low flame for about 10 mins..

• Mix the rice and transfer it into serving dish..Decorate remaining caramelized onion and nuts on top of it..

• Serve warm..Have it with a pickle, pappad or raita of your choice

       Note:

• If you don't have saffron, don't worry..You can add pinch of turmeric powder in a boiling water before adding rice..

    

Mutton Majboos

Today, I am sharing Arabic recipe, Mutton Majboos..It can be also called Mutton pilaf or Pulao..Its method is same as I shared earlier in Chicken Majboos ... Only difference, mutton is added in place of chicken..Its very tasty dish and simple to make..Lets go to the recipe :)

   Ingredients:

     For Gravy:

• Mutton,cut into medium pieces (Bone in) - 500 gm

• Basmati rice - 3 cups

• Kabsa Masala ( Arabic masala) / Homemade kabsa masala - 2 tbsp ( recipe given below)

• Onions,sliced - 2 large or 3 medium sized.

• Large green Chilies,slit halves - 2 no.s 

• Tomato puree - of  1 1/2 large tomato ( make a puree of it without adding water)

• Garlic - 6 cloves + 2 cloves chopped 

• Ginger - a small pc

• Knor beef seasoning / 1 maggie beef cube - optional

• Coriander leaves - 1/2 handful chopped

• Carrot,diced large - 1/2

• Potato, diced large - 1 small

• Toasted pin nuts/cashews/Almonds - to decorate.

• Loomi( dry whole lime) - 1 ( can substitute it with juice of 1 lime).

• Saffron - a pinch mixed with 2 tbsp of milk

• Olive oil / butter - 1 1/2 tbsp

     For Homemade Kabsa Masala:

• Peppercorns / pepper powder - 1 tsp

• Coriander seeds/ coriander powder - 2 tbsp

• Cumin seeds - 1 1/2 tsp

• Dry red chilies - 2 to 3 no.s ( can use chilli flakes or paprika powder instead)

• Cardamom - 2 no.s

• Cloves - 3 no.s

• Bayleaf - 1

• Nutmug powder ( jaatika) - a pinch ( if having)

• Cinnamon - 1" stick

     Method:

• Soak basmati rice in a water for about 30 mins. Drain and keep aside.

• Soak loomi ( dried lime) in a hot water for 10 mins.

• Grind all the ingredients mentioned in 'Kabsa masala' along with 6 cloves of garlic and a piece of ginger and make into paste. If using readymade kabsa masala,ignore grinding part and combine it with ginger garlic paste.

• Marinate mutton with half of kabsa masala and salt and refrigerate for 1/2 to 1 hr.

• In a pressure cooker, heat olive oil/butter in a pan, add sliced onion with salt and saute till light brown.

• Add 2 cloves of chopped garlic and green chilies and saute for a sec.

• Add tomato puree and saute for few mins.

• Add half of kabsa masala and saute till raw smell goes away.

• Add marinated mutton and  mix well.

• Add knor beef seasoning or  powdered beef maggie cube and saute well ( optional ).

• Add 6 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well.

• Make a hole in the loomi ( it is done to penetrate the juice of it) and add it to the water. You can substitute it with squeezed lime juice if you don't have it. 

• Close the lid of  pressure cooker and pressure cook for 5 to 6 whistles.

• Boil the vegetables separately or you can cook vegetables after cooking meat in a pressure cooker about 4 whistles, then add vegetables into it and cook for 2 whistle more...

• Off the flame. Strain the stock and take out the mutton and vegetables. 

• Grill  or shallow fry the mutton with little oil or butter for few mins in a low flame.Do not make it too dry. ..Mutton is already cooked,no need to fry for too long. It is done mainly to get grilled or crispy effect. Can grill the vegetables too ( if using). Keep mutton and vegetables aside..

• Add  cooked sliced onions and loomi back to same vessel...Measure the stock,it might be reduced to 5 cups ( as previously we had 6 cups of water)..Add 5 cups of stock + 1 cup of normal water into the vessel and boil it. 

• When bubble comes, taste and add salt and drops of oil to prevent rice from sticking..Add drained basmati rice into it ,keep it as medium flame for 3 mins and close the lid.

• Then keep it into high flame ( be careful not to get burnt at bottom)..When water evaporates, immediately reduce the flame to sim and turn the rice from bottom to top and cook for few mins.

• Open the lid and sprinkle saffron milk and garnish it with chopped coriander leaves. Close and cook for about 1 min at slow flame. 

• Off the flame and serve rice on a large plate, place grilled chicken and veggies on top.

• Decorate it with tossed nuts. ( optional).

• Serve warm with raita,pickles or chutneys of your choice.

    Notes:

• Readymade Kabsa masala /Arabic masala and Loomi is available in almost all the stores in Middle east and Kerala too. If you prefer,make homemade kabsa powder as mentioned in the ingredient. You can grind it in large quantities and store it in air-tight container.

• You can make homemade loomi by sun-drying the lime and store it in airtight container. Otherwise substitute with lime juice.

• Adding vegetables is optional.

• Always use same cup for measuring rice and water.

• Its a simple dish to prepare for large gathering and parties.

• Mostly large piece of meat is added for making majboos..But I prefer to add medium sized lamb..

Konjan Chor/ Chemeen Chor - Malabar Prawns Pulao

Today, I am sharing a Thalasherry ( a place in Kannur, a northernmost part of Kerala) special rice, Konjan chor or Chemmeen Chor...A malayalam word 'Konjan' or 'Chemmeen' means shrimp or prawns and 'chor' means rice...It can be also called a Malabar version of prawns pulao..Its preparation is same as I mentioned in Irachi Chor or Malabar Mutton Pulao earlier...Its not common in my place,but I heard this recipe somewhere..I got this recipe from my cookbook,'A Ramadan recipes' by Rasiya Latheef...Its dish is simple to prepare and taste delicious too..Only time consuming I feel is cleaning of prawns,but its a worth...Its much better than rubbery frozen prawns,we get in supermarkets..Do try this delicious pulao..Let us go straight to the recipe :)

Taken from my cookbook,'Ramadan recipes'by Rasiya Latheef

      Ingredients

• Jeerakashala or Basmathi rice - 3 cups
• Prawns - 500 gm
• Red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Onions,thinly sliced - 3 big
• Green chillies,sliced rounds - 3 no.s
• Garlic- ginger crushed - 1 tbsp
• Tomato,chopped - 1 big
• Garam masala powder - 1 tsp
• Coriander leaves,chopped finely - 1/2 cup
• Lemon juice - 2 tbsp
• Salt - as required
• Oil - as required
• Ghee - 2 tbsp ( Original recipe said it was half cup,but I reduced ghee)
• Cinnamon sticks,cloves - a few
• Curry leaves - 2 sprigs

      Method:

• Wash the rice thoroughly and keep aside..No soaking required..

• Clean the prawns and add 1/2 tsp turmeric pdr and salt into the prawns and boil it in 2 cups of water..

• When the prawns slightly changed colour or half boiled,off the flame..Strain it and reserve the stock ( prawns cooked water) aside..

• Marinate cooked prawns with red chilli pdr and shallow fry at medium high heat till light brown on all side..Drain and set aside...

• In same oil (remaining shallow fried prawns oil), add ingredients from Onions till tomato and saute one by one till mushy..Add turmeric pdr and little water and cook at low heat for 3 to 4 minutes...

• Add fried prawns and garam masala powder and saute well..Off the flame and keep aside with lid closed..

• In a large non-stick wide pan or biriyani vessel.Heat ghee and add cinnamon,cloves and curry leaves and saute..

• Add washed rice into it and roast in a low flame for couple of minutes..

• Boil prawns stock and water ( 2 cups stock + 3 cups water = 5 cups)together in a separate vessel till it comes rolling boil..Add required salt and mix it...

• Add boiled water+stock water into the roasted rice and spices..Add lemon juice and mix well..

• Close the lid and cook the rice in a low flame...Can turn the rice in between 2 or 3 times..

• When the water evaporates, turn the rice and add prawns masala and stir..Add chopped coriander leaves...

• Close the lid and cook for few minutes in a very low flame for 10 mins..

• Serve hot with raitha,pappad and pickles..

    Note:

• Always use same cup for measuring rice and water..

• Measurement of water varies according to the rice..So adjust accordingly

Malabar Fried Chicken Biryani

Dear readers, I won't be posting recipes for 2 months, as we are going to our hometown to Kerala tomorrow..I will be busy these days..This is my last post before going to vacation...I am posting two recipes: Fried Chicken Biryani, and also side dish Cucumber pachadi..Earlier I shared another version of Malabar Chicken Biryani...Today, I am sharing different variation of biryani, i.e fried version of chicken biryani...I don't have much to say..Do make this biryani and impress your family..Lets go straight to the recipe :)

   Ingredients

     To marinate:

• Chicken, cut into medium pieces  - 1200 gm

• Turmeric pdr - a pinch

• Vinegar/lime juice - 2 tsp

• Thick Yogurt - 1 tsp

• Garam masala pdr - 1/4 tsp

• Kashmiri chilli pdr - 2 tsp

• Salt - a pinch

      For Masala:

• Onions,thinly sliced - 5 large or 6 medium sized

• Garlic - 1 & half whole

• Ginger - size of middle finger

• Green chillies - 10 large or 15 bird eye chillies ( depends upon your spice level)

• Chopped coriander leaves - 1/2 cup + 1/2 cup for decorating

• Chopped mint leaves - 1/4 cup + 1/3 cup for decorating

• Tomatoes,sliced - 3 large or medium sized

• Garam masala pdr - 1 tsp + few for sprinkling

• Salt - to taste  

• Lime juice - 1 tsp

      For Ghee rice :

• Basmathi rice / Jeerakashala (kaima rice ) - 5 cups

• Ghee - 1 tbsp

• Oil - 2 tbsp

• Cardamon -  3 no.s

• Cloves -  5 no.

• Cinnamon - one large, broken

• Bay leaf - 1 ( optional)

• Water - 8 cups ( 1 cup of rice = 1 3/4 cups of water)

      For Garnishing:

• Onion,thinly sliced - 1 large or 2 medium sized

• Cashew nuts - 10 no.s

• Raisins - 7 no.s

• Saffron - a pinch mixed with 2 tbsp milk and set aside for 15 mins ( optional )

• Rose water - few for sprinkling ( optional)

   Method:

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• Wash the chicken and drain in colander. Marinate chicken with ingredients mentioned in " To marinate ' and keep aside for 15 to 30 mins..

• Make a paste of ginger +garlic+ green chillies and set aside.

    For making masala

• In a deep fry pan, fry the marinated chicken till light brown..No need to fry fully,cook for 80 percent,rest will cook on masala..Drain and keep aside..

• Heat oil in a pressure cooker, add sliced onions with salt and saute till translucent.

• Add ginger-garlic-chilli paste and saute for few seconds.

• Add sliced tomatoes and saute till mushy.

• Add chopped coriander + mint leaves and saute for few seconds.

• Add garam masala pdr and saute till raw smell goes away.
• Add little water and pressure cook for 5 whistles..Don't add fried chicken in this stage..

• When the pressure releases,add fried chicken and mix well thoroughly.Close the lid and cook at low flame..Add salt and lemon juice and mix well..

• Close the lid and cook for 5 minutes at  low flame till chicken cooks..Don't use whistle...Can stir in between slowly...Don't make it too dry as there should be moisture left for dum..Gravy should not be too watery...It should be of semi-thick consistancy..Off the flame and set aside.. 

       Making of ghee rice.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• Add thinly sliced onions and saute till light brown. Adding few pinches of sugar will caramalise onion faster. Drain and keep aside.

• Add cashewnuts and raisins and saute till cashewnut turns light brown and raisins puffed up. Drain and keep aside.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum

• Divide the chicken masala and rice into two qual parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of chicken masala in circular motion.

• Take another part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice..

• Then pour another part of chicken masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.

• Sprinkle saffron-milk  and rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel as shown in the picture below (optional)..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter  ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30 to 40 mins...

• At the time of serving,remove the foil and serve it on a large plate...  

• Serve warm with the combination of your choice like pickles, raita etc.

   Notes:

• Cutting,chopping and pasting of ingredients can be done previous night to save time for making biryani..

• If you have guest, make biryani masala previous day and refrigerate..Next morning, make ghee rice and layer it for dum..

• It is better to reduce water for biryani ghee rice than normal ghee rice, as it will prevent rice from getting mushy while on dum..

Mixed Biryani

Earlier, I shared a recipe of the rice combined with prawns,chicken and vegetables in fried rice version here..Today, I am sharing a different biryani with the combination of non veg and veg,i.e Mixed Biryani....Have you heard about it?..Sounds incredible right?...Its biryani masala is made with prawns,chicken and vegetables...I got the recipe from  'Asianet Cookery Show'..Its name amazed me..I never heard about it before... Its easy to make and tastes delicious...I add my own vegetables which is available in my pantry..I shallow fried both prawns and chicken,then combined with vegetable masala..Original recipe didn't mention to shallow fry ...I did it as I want prawns and chicken to get flavour ...Do try this biryani,as a change from normal ones...Let us go straight to the recipe :)

Recipe Source: Asianet Cookery Show

     Ingredients

       To marinate:

• Chicken Breast,cubed - 200 gm

• Prawns,cleaned and de-veined - 150 gm

• Pepper pdr - 1 tsp

• Garam masala pdr - 1/4 tsp

• Turmeric pdr - a pinch

• Salt - adjust accordingly

     For masala:

• Any vegetables of your choice,diced - 1 cup

• Large Onion,thinly sliced - 3 no.s

• Tomatoes,sliced - 2 no.s

• Ginger-garlic paste - 1 tbsp

• Crushed green chillies - 6 no.s ( according to your spice level)

• Chopped mint leaves - 1/4 cup ( reserve half for decorating)

• Chopped coriander leaves - 1/2 cup ( reserve half for decorating)

• Turmeric pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Garam masala pdr - 1 tsp

• Lemon juice - 1 tbsp

• Salt - to taste

     For Ghee rice:

• Basmathi rice / Jeerakashala rice - 3 cups

• Water - 4 3/4 cups

• Salt - to taste

• Cardamom - 3 no.s

• Cloves - 4 no.s

• Cinnamon stick - a small pc

• Bay leaf - 1 no.

• Ghee + Oil - 1 tbsp + 1 tbsp

      For decorating: ( optional)

• Fried sliced onion - 1 no.

• Fried Cashew,raisins - few( I didn't use)

• Rose water - for sprinkling

    Method

      For Shallow frying:

• Marinate the chicken and prawns mentioned in 'To marinate' and set aside for 10 minutes..

• Heat little oil in a fry pan,shallow fry prawns 2 to 3 minutes till both sides are slightly brown in colour..(Don't overcook the prawns,else it will turn rubbery)..Transfer these to a plate..

• Then shallow fry chicken for 5 to 6 minutes till both sides are brown in colour..

• Transfer these to a plate and keep aside..

Shallow fried prawns and chicken

         For Masala:

• In a pressure cooker, heat oil and add sliced onion sprinkled with salt and saute till transparent..

• Add ginger-garlic paste and green chillies and saute till raw smell goes away..

• Add chopped herbs and saute well..

• Add tomatoes and saute till mushy..

• Add all the spice powders and saute till raw smell goes away..

• Add little water and close the lid..Pressure cook for 3 whistles..This is done to make the masala into paste consistency...

• When pressure subsides, add diced vegetables and mix well...

• Pressure cook again for 2 whistles...Vegetables are added last after pressure cooking onion masala to avoid it from getting mashed...

• When pressure subsides,add shallow fried prawns and chicken and mix well..

• Taste and add salt and spice..

• Add lemon juice,mix well and cook at low flame for 2 minutes..

• Close the flame and set aside...

     For ghee rice

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum:

• Divide the chicken-prawn veg masala and rice into two equal parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of  masala in circular motion.

• Take one part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice...

• Then pour another part of masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.(optional)

• Sprinkle rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel (optional)..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter  ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30  mins...

• At the time of serving,remove the foil and serve it on a large plate...  

• Serve warm with the combination of your choice like pickles, raita etc.




“Sending this entry to Ahlan Ramadan –The Healthy Way”

Malabar Chicken Biryani

Earlier, I shared some of the biryani from my hometown, Kannur like  mutton biryani, veg biryani and fish biryani...I made this biryani when I have cousin for lunch 3 weeks ago...I had the combination with prawns roast ,which I shared earlier....I don't have much to say :)...Do try this easy and tasty biryani and impress your family..Lets go straight to the recipe :)

Recipe courtesy: Umma

   Ingredients

     To marinate:

• Chicken, cut into medium pieces  - 1200 gm

• Turmeric pdr - a pinch

• Vinegar/lime juice - 2 to 3 tsp

• Pepper pdr - 1 tsp

• Salt - a pinch

      For Masala:

• Onions,thinly sliced - 5 large or 6 medium sized

• Garlic - 1 & half whole

• Ginger - size of middle finger

• Green chillies - 10 large or 15 bird eye chillies ( depends upon your spice level)

• Chopped coriander leaves - 1/2 cup + 1/2 cup for decorating

• Chopped mint leaves - 1/4 cup + 1/3 cup for decorating

• Tomatoes,sliced - 3 large or medium sized

• Garam masala pdr - 1 tsp + few for sprinkling

• Salt - to taste  

• Lime juice - 1 tsp

      For Ghee rice :

• Basmathi rice / Jeerakashala (kaima rice ) - 6 cups

• Ghee - 1 tbsp

• Oil - 2 tbsp

• Cardamon -  3 no.s

• Cloves -  5 no.

• Cinnamon - one large, broken

• Bay leaf - 1 ( optional)

• Water - 9 3/4 cups ( 1 cup of rice = 1 3/4 cups of water)

      For Garnishing:

• Onion,thinly sliced - 1 large or 2 medium sized

• Cashew nuts - 10 no.s

• Raisins - 7 no.s

• Saffron - a pinch mixed with 2 tbsp milk and set aside for 15 mins ( optional )

• Rose water - few for sprinkling ( optional)

   Method:

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• Wash the chicken and drain in colander. Marinate chicken with ingredients mentioned in " To marinate ' and keep aside for 15 to 30 mins..

• Make a paste of ginger +garlic+ green chillies and set aside.

    For making masala

• Heat oil in a medium sized deep pan, add sliced onions with salt and saute till translucent.

• Add ginger-garlic-chilli paste and saute for few seconds.

• Add sliced tomatoes and saute till mushy.

• Add chopped coriander + mint leaves and saute for few seconds.

• Add garam masala pdr and saute till raw smell goes away.

• Add marinated chicken and mix well thoroughly.Do not add water in between ,as chicken, onions and tomatoes itself releases water while cooking..

• Add salt and lemon juice and mix well..

• Close the lid and cook for 25 to 27 minutes at medium low flame till chicken cooks..Can stir in between slowly...Don't make it too dry as there should be moisture left for dum..Gravy should not be too watery...It should be of semi-thick consistancy..Off the flame and set aside.. 

       Making of ghee rice.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• Add thinly sliced onions and saute till light brown. Adding few pinches of sugar will caramalise onion faster. Drain and keep aside.

• Add cashewnuts and raisins and saute till cashewnut turns light brown and raisins puffed up. Drain and keep aside.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum

• Divide the chicken masala and rice into three equal parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of chicken masala in circular motion.

• Take another part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice..

• Then pour another part of chicken masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.

• Sprinkle saffron-milk  and rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel as shown in the picture below (optional)..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter  ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30 to 40 mins...

• At the time of serving,remove the foil and serve it on a large plate...  

• Serve warm with the combination of your choice like pickles, raita etc.

   Notes:

• Do not pressure cook the chicken as it may not infuse flavour of masala..Chicken will not take too much time to cook..It cook minimum 20 to 25 minutes depending upon the quantity of chicken used.. 

• Cutting,chopping and pasting of ingredients can be done previous night to save time for making biryani..

• If you have guest, make biryani masala previous day and refrigerate..Next morning, make ghee rice and layer it for dum..

• It is better to reduce water for biryani ghee rice than normal ghee rice, as it will prevent rice from getting mushy while on dum..

Malabar Fish Biryani

Today, I am sharing a post of biryani of my hometown, Kannur..Earlier I shared some malabar versions of biryani like Vegetable Biryani and Mutton Biryani..I rarely make fish biryani as I am not so fond of fish..My hubby is a great fish lover..He is happy when I made this biryani..I made this biryani about 3 to 4 weeks before on friday..Every friday,my BILs ( Bro-in-law) mostly come for lunch at my home..They too love this biryani..I used King Fish ( Ayakoora/ Neymeen) in making this biryani ..You can use any fish of your choice..But make sure fish should be large and thick one..I served this biryani with the combination of Mango chutney( dry), which I will include the recipe at later post...Those who are a fish lover will definitely love it..Do make this biryani and impress your family..Off to the recipe :)

Recipe Source : My mom

     Ingredients

      For Marinade:

• King Fish / Any other large and thick fish - 1 kg

• Kashmiri Chilli powder / Black pepper pdr - 1 tsp

• Turmeric pdr - a pinch

• Coriander pdr - 1/2 tsp

• Garam masala pdr -  a pinch

• Salt - adjust accordingly

• Vinegar / Lime juice - 1 tsp

        For Masala:

• Large Onion, thinly sliced - 5 no.s

• Large tomatoes, chopped - 3 no.s

• Ginger-garlic paste  - 2 tbsp

• Crushed large green chillies - 7 to 8 no.s ( depends upon your spice level)

• Chopped coriander leaves - 1 cup ( reserve half for garnishing)

• Chopped mint leaves - 1/2 cup ( reserve few 1/4 for garnishing)

• Turmeric pdr - 1/4 tsp

• Garam masala pdr - 1 tsp +  few for sprinkling

• Lime juice - 2 tsp

       For ghee rice:

• Basmati rice / Jeerakashala rice - 6 cups

• Bay leaf - 1 no.

• Cardamon - 3 no.s

• Cloves - 4 no.s

• Cinnamon stick - 1'' broken into half

• Boiling hot water - 9 1/3 cups ( l cup of rice = 1 3/4 cups of water)

      For Garnishing:

• Ghee - 1 tbsp

• Oil - 2 tbsp

• Large Onion,thinly sliced - 1

• Cashewnuts - 7 to 8 no.s

• Raisins - 5 to 6 no.s 

      Method

• Marinate the fish for 15 mins and shallow fry the fish till golden brown on both sides..Keep aside..

• Another wide non-stick pan, add previously fried fish oil ( if having) and few tsp of oil and heat it..Add sliced onions. sprinkled with salt and saute for few minutes till transparent..

• Add ginger-garlic paste and crushed green chillies and saute for few seconds..

• Add half of chopped coriander and mint leaves and tomato and saute till mushy..

• Add turmeric and garam masala powder and saute till raw smell goes away..

• Take small piece of previously fried fish and shred it with hands..Mix this in masala and saute well..This is added, so that masala will get fish flavour..

• Add lemon juice, mix well and close the lid and cook for 5 to 7 mins or pressure cook the masala for 3 whisles by adding little water..Don't add fish while cooking masala, else it will break..

• Off the flame..Adjust the salt and add fried fish on top of it..Keep aside..

         Making of Ghee rice:

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• Add ghee + oil in another large wide non-stick vessel, add cashew nuts and raisins and fry till golden brown..Drain and keep aside...

• Add one large sliced onion and fry till golden brown..Drain and keep aside..

• In same oil, add all whole spices and fry for few seconds..

• Meanwhile boil water in kettle or gas stove..

• Add drained jeerakashala rice and fry for 5 mins till rice lightly changes colour..If using basmati rice, no frying required..

• Add boiling hot water, salt and lemon juice into rice  and mix well..

• Close the lid and cook for high heat at 3 mins, then reduce the flame to medium and cook for 7 mins till water evaporates..

• Immediately, reduce the flame to lowest, turn the rice with large spoon and cook for 5 mins..Off the flame.

• Transfer the rice into another wide bowl and keep aside..

         Dum preparation

• Divide the rice  and masala into two parts.

• Take out the fish slices from masala and keep aside.

• In same wide vessel ( used for cooking ghee rice), spread one part of fish masala ( don't add fish at this stage) at bottom and level it at the back of large spoon.

• Add one part of ghee rice on top of fish masala and level it with large spoon..Sprinkle little garam masala and coriander - mint leaves sparingly..

• Add remaining masala on top of rice sparingly and level it..Top it with remaining ghee rice and level it..Sprinkling garam masala and coriander - mint leaves sparingly on top of rice..

• Sprinkle fried cashews, raisins and caramalised onion on top of it..

• Close the lid and cook it at a very low flame for 30 mins and off the flame..

• Take rice from bottom to top and serve it on a large plate..

• Add fried fish on top of the rice and serve hot.

• Serve it with the combination of chutneys of your choice..

Irachi Chor - Mutton rice/ Mutton Pulao

Today, I am sharing a Malabar dish, Irachi chor or Mutton Pulao..Its preparation is same as I mentioned in  Chicken Majboos  earlier..Its a Thalasherry  special rice..Its more easier than making biryani..Its quantity of ingredients is less when compared to biryani...Firstly, we prepare
Beef/ Mutton curry,then mixed with drained rice on it and cooked in a slow flame for few minutes..Do take little care while cooking rice,when you are preparing this dish.Jeerakashala or Kaima rice is mostly prepared in this dish..You can substitute it with basmati rice,if you don't have kaima rice...If you want a change from making biryani, do try this dish..Its easy to prepare and tastes delicious when served warm..Do impress your household...Lets go to the recipe :)

Recipe Source: Taken from my cookbook,'Ramadan Recipes' by Rasiya Latheef

     Ingredients

• Mutton / Beef - 1/2 kilo ( cut into medium size)

• Jeerakashala / Basmati rice - 3 cups

• Bay leaf - 1 no.

• Cardamom - 2  no.s

• Cloves - 2 no.s

• Cinnamon - 1"pc

• Large Onions,sliced - 3 no.s

• Large Tomatoes,sliced - 2 no.s

• Ginger-garlic paste - 1 tbsp

• Chopped green chillies - 2 to 3 no.s ( depends upon your spice level)

• Chopped mint leaves - 1 tbsp

• Chopped coriander leaves - l handful ( reserve half for garnishing)

• Turmeric pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Kashmiri chilli pdr - 2 tsp

• Coriander pdr - 1 tbsp

• Garam masala pdr - 1/2 tsp + few for sprinkling

• Lemon juice - 1 tbsp

• Salt - to taste

• Oil - 2 tbsp

• Ghee - 1 tbsp

• Normal water - 1 cup

• Hot water - 3 3/4 cups ( actually,one cup of rice = 1 3/4 cup of water...I reduced one cup of water as we are cooking rice along with stock)

• Fried cashewnuts - few ( optional)

     Method:

• Clean the mutton/beef pieces thoroughly and drain in colander..Keep aside..

• Wash the Jeerakashala rice thoroughly and drain in colander..If using Basmati rice, soak for 30 mins and drain in colander..

• In a pressure cooker, heat 2 tbsp of oil and add bay leaf till cinnamon sticks and saute for few secs.

• Add sliced onions sprinkled with salt and saute till translucent.

• Add ginger- garlic paste and chopped green chillies and saute for few seconds.

• Add sliced tomatoes and saute till mushy..

• Add all the spice powders and saute for few minutes till raw smell goes away.

• Add chopped mint and coriander leaves and saute it..

• Add cleaned mutton pieces and mix it very well..

• Add 1 cup of normal water and mix it..

• Close the lid and pressure cook for 6 to 7 whistles till mutton cooks well..

• When pressure releases, take out the mutton pieces ( this is done to avoid breaking of mutton,while cooking with rice)..measure the stock..I got 1 1/2 cups of stock..

• In another big wide non stick vessel, add ghee and fry the Jeerakashala rice for 5 to 6 mins till light brown..If you are using basmati rice, ignore frying part..

• Add boiling hot water + stock on rice, add salt and lemon juice and mix it well..

• Close the lid.Cook the rice at low flame for 7 mins and turn at medium-heat and cook the rice,till water evaporates..Take care not to burn the rice at bottom..

• When water evaporates, immediately lower the flame,add mutton pcs and turn the rice with the large spatula carefully and sprinkle little garam masala pdr and chopped coriander leaves and cook for 10 mins...

• Transfer the rice on a serving plate and can decorate fried cashewnuts on top ( optional)..

• Serve warm with pickles, raita or any dry chutneys of your choice..I served it with cucumber pachadi ( yogurt mixed with shredded coconut and cucumber),which I will share later..

Preparation of Irachi Chor - Mutton Pulao

     Notes

• Always use the same cup for measuring rice and water..

• You can add rice directly into pressure cooked meat curry along with boiling hot water..Cook for 1 whistle..As I am worried about the rice turning mushy, so I ignored doing this method...

Thalasherry/Kannur Mutton Dum biryani - Malabar Mutton Biryani

Today I am sharing a biryani of my hometown,Kannur/Thalasherry biryani.No other biryani can
beat this famous Thalasherry biryani.Its a mild spicy biryani and tastes very delicious.Earlier I shared Malabar Vegetable Biryani from my hometown.Now I am sharing, mine and  hubby's favourite biryani, mutton biryani. Biryani is a common one pot meal served for occasions like marriage,party ,large gathering etc.. Neychor ( ghee rice ) with non veg curries and biryani are the common lunch that muslim household have every friday..Without having any one of these,we can't consider it as friday :) ( as commonly said as a joke).But,I mostly cook biryani,instead of ghee rice, as my hubby is a great lover of biryani :)... Aleesa ( porridge made of mashed skinless whole wheat with meat pieces) is commonly served as a starter before serving biryani, during marriages and parties.Will post the recipe of 'Aleesa' later.Most common side dish served for biryanis are pickles, raita ( yogurt mixed with chopped onions and vegetables), chammanti /chutney ( dry grounded spicy coconut powder) , Cucumber pachadi (Cucumber with spicy yogurt-coconut paste) etc.Will share these in my later post.Biryani taste differently from home to home..Some may add a thick yogurt in masala,some may or may not add mint leaves ( pudina)..But the spice used in masala in my hometown is same everywhere..As I told earlier, garam masala and ginger-garlic paste is the highlight of this biryani..Unlike other biryani, we don't add coriander powder and red chilli powder in this biryani..we used green chillies paste for spiceness...Thalasherry biryani used kaima/ jeerakashala rice as biryani rice..If that rice is not available in your place,do substitute it with basmati rice..I used basmati rice,as I have to finish it off in my pantry...In Thalasherry and Mahe areas in Kannur dist, they put only rice for dum (cooked on slow flame),  and serve rice and masala seperately..But we prefer layering masala and rice alternately and put on dum,so that juice of meat and masala will infuse the rice,which gives nice flavour and aroma..We serve all this combined..Try this biryani and impress your family..Lets go the recipe :)

Recipe Source : My mom

     Serves : 6 to 7 hungry people

    Ingredients

     To marinate:

• Lamb/Mutton ( cut into medium big chunks) - 1 kg

• Turmeric pdr - a pinch

• Vinegar/lime juice - 2 to 3 tsp

• Pepper pdr - 1/2 tsp

      For Masala:

• Onions,thinly sliced - 5 large or 6 medium sized

• Garlic - 1 & half whole

• Ginger - size of middle finger

• Green chillies - 10 large or 15 bird eye chillies ( depends upon your spiceness)

• Chopped coriander leaves - 1/2 cup + 1/2 cup for decorating

• Chopped mint leaves - 1/4 cup + 1/3 cup for decorating

• Tomatoes,sliced - 3 large or medium sized

• Garam masala pdr - 1 tsp + few for sprinkling

• Salt - to taste  

• Lime juice - 1 tsp

      For Ghee rice :

• Basmathi rice / Jeerakashala (kaima rice ) - 6 cups

• Ghee - 1 tbsp

• Oil - 2 tbsp

• Cardamon -  3 no.s

• Cloves -  5 no.

• Cinnamon - one large, broken

• Bay leaf - 1 ( optional)

• Water - 9 3/4 cups ( 1 cup of rice = 1 3/4 cups of water)

      For Garnishing:

• Onion,thinly sliced - 1 large or 2 medium sized

• Cashew nuts - 10 no.s

• Raisins - 7 no.s

• Saffron - a pinch mixed with 2 tbsp milk and set aside for 15 mins ( optional )

• Rose water - few for sprinkling ( optional)

   Method:

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• Wash the mutton thoroughly and drain it. Marinate mutton with ingredients mentioned in " to marinate ' and keep aside for 30 mins..

• Make a paste of ginger +garlic+ green chillies and set aside.

    For making masala

• Heat oil in a pressure cooker, add sliced onions with salt and saute till translucent.

• Add ginger-garlic-chilli paste and saute for few seconds.

• Add sliced tomatoes and saute till mushy.

• Add chopped coriander + mint leaves and saute for few seconds.

• Add garam masala pdr and saute till raw smell goes away.

• Add marinated mutton and mix well thoroughly.Do not add water in between ,as mutton, onions and tomatoes itself releases water while cooking..

• Add salt and lemon juice and mix well..

• Close the lid of pressure cooker and pressure cook for 5 to 6 whistles,depending upon the mutton ..

• Off the stove. When the pressure releases, open the lid, switch on the flame and make into high flame and let the mutton gravy reduced to semi thick consistency and  stir in between carefully..Don't make it too dry as there should be moisture left for dum..It takes time to evaporate the water..For easy evaporating of water,pour the gravy into the sauce pan ( ignoring mutton) reduce the gravy to semi-thick consistency..Off the flame and pour the gravy back to the pressure cooker on top of meat..keep aside.

       Making of ghee rice.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• Add thinly sliced onions and saute till light brown. Adding few pinches of sugar will caramalise onion faster. Drain and keep aside.

• Add cashewnuts and raisins and saute till cashewnut turns light brown and raisins puffed up. Drain and keep aside.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum

• Divide the mutton masala and rice into three equal parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of mutton masala in circular motion.

• Take another part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice..

• Then pour another part of mutton masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.

• Sprinkle saffron-milk  and rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel as shown in the picture below..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while  on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter ( any one of this) as shown in the pictures ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30 to 40 mins...

• At the time of serving,remove the foil and serve warm..  

• Serve it with the combination of your choice like pickles, raita etc.

Dum preparation of mutton biryani

      Notes:

• Cutting,chopping and pasting of ingredients can be done previous night to save time for making biryani..

• If you have guest, make biryani masala previous day and refrigerate..Next morning, make ghee rice and layer it for dum..

• It is better to reduce water for biryani ghee rice than normal ghee rice, as it will prevent rice from getting mushy while on dum..

Chicken Majboos or Chicken Kabsa.

Today, I am sharing  a Arabic special rice, called 'Chicken Majboos' or 'Chicken Kabsa'..It can be called as a fool method of preparing biryani..As I told earlier in Malabar Veg Biryani , in biryani,     masala and rice are cooked seperately, which is layered alternately and put into slow flame called Dum..Biryani has lot of ingredients. But in Majboos,ingredients are very less and its easy to prepare. Its healthy and tasty too.In Majboos, meat masala and rice is cooked in one pot,instead of cooking both seperately..That means,uncooked rice is added to the masala broth and cooked everything together...The meat which is cooked in masala broth is taken out and grilled...Normally big pieces of mutton or chicken is used in Majboos..Its preparation is similar to Thalashery's (Northern part of Kerala) 'Irachi Chor',will share it in my post later..Now-a-days, Majboos is common in parties and restaurant too..I saw the chef preparing majboos in malayalam cookery show..But they do modify the spices to suit Indian taste, but I didn't :) ..Most of the Arabic food used less ingredients and their dish is not spicy like Indian..But their dish is tasty and healthy too..Being,born and brought up in Middle East, I love most of the Arabic food like shawarma. falafel, grilled kababs and charcoal meat, rigah etc. U.A.Eins and Bahraini's called this dish as Majboos, while Saudi Arabian's and Yemeni's called this dish as Kabsa...Do prepare this dish and impress your family..Lets move to the recipe..

     Ingredients:

     For Gravy:

• Chicken leg with thigh/ chicken ,cut into 4 big pcs - 500 gm

• Basmati rice - 3 cups

• Kabsa Masala ( Arabic masala) / Homemade kabsa masala - 2 tbsp ( recipe given below)

• Onions,sliced - 2 large or 3 medium sized.

• Large green Chilies,slit halves - 2 no.s 

• Tomato puree - of  1 1/2 large tomato ( make a puree of it without adding water)

• Garlic - 6 cloves + 2 cloves chopped 

• Ginger - a small pc

• Knor chicken seasoning / 1 maggie chicken cube - optional

• Coriander leaves - 1/2 handful chopped

• Carrot,diced large - 1/2

• Potato, diced large - 1 small

• Quail eggs / Hens Eggs - to decorate ( optional)

• Toasted pin nuts/cashews/Almonds - to decorate.

• Loomi( dry whole lime) - 1 ( can substitute it with juice of 1 lime).

• Saffron - a pinch mixed with 2 tbsp of milk

• Olive oil / butter - 1 1/2 tbsp

     For Homemade Kabsa Masala:

• Peppercorns / pepper powder - 1 tsp

• Coriander seeds/ coriander powder - 2 tbsp

• Cumin seeds - 1 1/2 tsp

• Dry red chilies - 2 to 3 no.s ( can use chilli flakes or paprika powder instead)

• Cardamom - 2 no.s

• Cloves - 3 no.s

• Bayleaf - 1

• Nutmug powder ( jaatika) - a pinch ( if having)

• Cinnamon - 1" stick

     Method:

• Soak basmati rice in a water for about 30 mins. Drain and keep aside.

• Soak loomi ( dried lime) in a hot water for 10 mins.

• Wash and clean the chicken thoroughly and make slits around the chicken..Drain it and keep side.

• Grind all the ingredients mentioned in 'Kabsa masala' along with 6 cloves of garlic and a pc of ginger and make into paste. If using readymade kabsa masala,ignore grinding part and combine it with ginger garlic paste.

• Marinate chicken with half of kabsa masala and salt and refrigerate for 1/2 to 1 hr.

• In a large wide pan, heat olive oil/butter in a pan, add sliced onion with salt and saute till light brown.

• Add 2 cloves of chopped garlic and green chilies and saute for a sec.

• Add tomato puree and saute for few mins.

• Add half of kabsa masala and saute till raw smell goes away.

• Add marinated chicken and vegetables and mix well.

• Add knor chicken seasoning or  powdered maggie chicken cube and saute well ( optional ).

• Add 6 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well.

• Make a hole in the loomi ( it is done to penetrate the juice of it) and add it to the water. You can substitute it with squeezed lime juice if you don't have it. 

• Close the lid of vessel and let the vegetables and chicken cook for 15 to 20 mins.

• Off the flame. Strain the stock and take out the chicken and vegetables as shown in the picture 4.

• Grill  or shallow fry the chicken with little oil or butter for few mins.Do not make it too dry.(see pic 6) .Chicken is already cooked,no need to fry for too long. It is done mainly to get grilled or crispy effect. Can grill the vegetables too ( if using). Keep chicken and vegetables aside..

• Add  cooked sliced onions and loomi back to same vessel...Measure the stock,it might be reduced to 5 cups ( as previously we had 6 cups of water)..Add 5 cups of stock + 1 cup of normal water into the vessel and boil it. ( See pic 3)

• When bubble comes, taste and add salt and drops of oil to prevent rice from sticking..Add drained basmati rice into it ,keep it as medium flame for 3 mins and close the lid.

• Then keep it into high flame ( be careful not to get burnt at bottom)..When water evaporates, immediately reduce the flame to sim and turn the rice from bottom to top and cook for few mins.

• Open the lid and sprinkle saffron milk and garnish it with chopped coriander leaves. Close and cook for about 1 min at slow flame. 

• Off the flame and serve rice on a large plate, place grilled chicken and veggies on top.

• Decorate it with tossed nuts and hardboiled quail/hen eggs ( optional).

• Serve warm with raita,pickles or chutneys of your choice.

    Notes:

• Readymade Kabsa masala /Arabic masala and Loomi is available in almost all the stores in Middle east and Kerala too. If you prefer,make homemade kabsa powder as mentioned in the ingredient. You can grind it in large quantities and store it in air-tight container.

• You can make homemade loomi by sun-drying the lime and store it in airtight container. Otherwise substitute with lime juice.

• Adding vegetables is optional.

• Always use same cup for measuring rice and water.

• Its a simple dish to prepare for large gathering and parties.

• Always use big piece of chicken/meat while preparing majboos, as big piece of meat taste better ( I don't have bigger piece of chicken, So I used medium sized chicken)

 “Sending this entry to Ahlan Ramadan –The Healthy Way” hosted by Rafeeda, Hasna and Humi

Malabar Vegetable Biryani

Biryani is  the famous one pot meal that many people loves to eat..Biryani is mostly loved by Arab and Asian countries like Pakistan,Indian,Bangladeshi etc..Biryani do differ from country to country..It is believed that Biryani is introduced by Mughals in India.There are many types of Biryani in India too: Bombay Biryani, Hyderabadi biryani, Thalasherry biryani, Calcutta biryani etc..Among the biryanis, Hyderabadi biryani is the tastiest and famous in North India and whereas Thalasherry biryani is famous in South Kerala...Preparation of spices do differ in most of the states in India..But the process of preparing the biryani is almost same..

Biryani is mostly prepared in a large pot or aluminium/large non stick wide biryani pot.It is prepared by layering of meat ( Chicken/Mutton/Beef) or seafood ( Prawns/fish/squid/mussels) masala and cooked rice alternatively which is decorated with caramalised onions and roasted nuts..  It is cooked in a very slow flame called 'Dum' for 30 to 40 mins, so that the flavour and aroma of masala will infuse with rice..In Kerala too, there is slight variation of spices in masala...

Ok, enough of biryani history :)..Lets move to the Malabar biryani that I am sharing now...I am going to post the biryani of my hometown Kannur or 'Thalasherry Biryani' ...North Kerala or Malabar used short grain rice called 'Kaima/Jeerakashala rice',whereas in South Kerala and North Indian used long grain rice called 'Basmathi rice'...In some places, Kaima rice may not be available, don't worry, you can prepare it with basmati rice..But Kaima rice is tastier when preparing malabar biryani.. Thalasherry biryani is mild spicer...Unlike other biryani, it doesn't use red chilli powder and coriander powder..Main highlight of this biryani is 'garam masala powder or All spice powder'..Only spice which used is chopped or pasted green chillies...

As I said earlier, most commonly used in meat biryani is Chicken,Mutton,Beef and seafood biryani like prawns,fish etc are used ( Will share the recipe for the coming post)..There is vegetable biryani too,which I am sharing now..I think Malabar version of vegetable biryani is rarely prepared as most of them love non-veg version..But its tasty too..You can serve it with raita( yogurt mixed with vegetables) or pickles or any other side dish like chicken fry,fish fry,chilli chicken etc..My hubby is not  much fond of vegetable biryani , I loved it :)..  He is happy when I serve a side dish with  Green Chicken Fry as I post earlier..Sorry for delaying the post of this recipe..

I am going to show you the step by step pictures of preparing Malabar Vegetable Biryani with Basmathi rice, (as kaima rice is not available in my pantry) for beginners..I am trying my level best to explain everything in detail, please do co-operate :) :)..Please prepare as mentioned in recipes, don't add other spices as the taste of Malabar biryani changes..Ok,lets go to the recipe:

Ingredients:

1. For Vegetable Masala:

• Onions,sliced thinly - 3 large or 4 medium

• Tomatoes,chopped - 2 large

• Ginger-Garlic paste - 2 tblsp

• Green chilli paste - 7 to 8 large green chillies or  10 bird-eye green chillies

• Turmeric powder - 1/4 tsp

• Garam masala powder - 1 tsp

• Pepper powder - 1/4 tsp ( Can add it, if your garam masala powder didn't have pepper)

• Thick Yogurt - 1 tbsp

• Coriander leaves,chopped - 1 stalk ( reserve half for decorating)

• Mint leaves,chopped -1/2 stalk ( reserve half for decorating - its optional)

• Any Vegetables of your choice, cut medium cube - 1 1/2 to 2 cups, I used :                           [Cooked / Frozen Green peas - 1/4 cup , Carrot - 1 diced medium, Potato - 1 medium cubed, Beans - 1/4 cup:cut into medium pcs, Brocolli / Cauliflower - 7 to 8 big florets , Green Capsicum - 1 cut into medium pcs ( you can have mixed colours of red,green and yellow capsicum]

• Lemon juice - 1/2 of one lime

    2. For Ghee Rice:

• Basmathi or Kaima rice - 4 cups

• Ghee/Clarified butter - 1 tbsp

• Oil - 1 to 2 tbsp

• Cardamon - 2  no.s

• Cloves - 3 to 4 no.s

• Cinnamon sticks - 1/2 inch broken into pcs

• Water - 6 3/4 cups ( for one cup of rice, use 1 3/4 cup of water)

     3. For Garnishing:

• Onion, thinly sliced - 1

• Cashewnut and raisins - few

• Coriander and mint leaves- reserved remaining halves earlier

• A pinch of saffron,mixed with 1/4 cup of milk / biryani colour - optional

• Rose water - few for sprinkling ( optional)

Preparation

Before preparing masala, soak the basmati rice for atleast 30 mins..If you are using kaima/jeerakashala rice, ignore soaking part( will share the post regarding preparation of  kaima rice later )..Wash thoroughly and drain it

1. For Vegetable Masala:

• Pressure cook the Green peas( if fresh) for 2 to 3 whistles till soft..Boil or steam Cauliflower or Brocolli seperately. Drain and keep aside.

• Add oil in a pressure cooker and add sliced onions and saute till translucent.

• Add ginger-garlic paste and saute for few seconds.

• Add tomatoes and cook till mushy.

• Add turmeric pdr,garam masala powder,pepper powder ( optional) and salt and saute well.

• Add chopped coriander and mint leaves and saute well.

• Add yogurt and mix well.

• Add 1/4 cup of water and pressure cook for 3 whistles..(Pressure cook without adding vegetables at this stage,otherwise veggies will be overcooked..This is done in order to get masala in pasted form).

• When the pressure releases, add vegetables except cooked green peas and brocolli/cauliflower.Mix it and pressure cook for 1 whistle at high flame.

• When the pressure releases, add cooked green peas and brocolli and mix well.

• Adjust salt to your taste and add lemon juice and mix well.

2. Preparation of Ghee rice ( Neychor)

• Heat a wide large vessel( biryani pot), add ghee + oil and add one thinly sliced onion and fry till golden brown(adding pinch of sugar will caramalise faster)..Drain and keep aside.

• Add cashewnuts and raisins and fry till cashews become light brown and raisin puffed..Drain and keep aside.

• In same oil, add cardamon,cloves and cinnamon sticks and saute for few seconds ( See pic 2)

• Add 6 3/4 cups of water in the vessel and let it boil till bubbles comes ( See pic 3)

• Add salt and add few drops of lemon juice ( to prevent sticking of rice)

• Add soaked and drained rice into it. Mix it with large spoon and close the lid.( See pic 4)

• Cook the rice at high flame for 6 to 7mins,taking  care not to get burn..Can open the lid once and toss the rice in between . Cook till water evaporates. (See pic 5)

• When water evaporates, immediately make into low flame and toss the rice from bottom to top.

• Close the lid and cook the rice at very low flame for about 5 mins.

• Off the stove. Rice should be 90 percent cooked..Remaining 10 percent will cook on dum ( very slow flame)

preparation of ghee rice

     3. For Layering the rice and Dum

• Transfer the rice into the plates,never mind if there is few trace of rice in the vessel ( biryani pot).

• In same biryani pot, add half of vegetable masala and spread in a circular motion as shown in the pic. ( See pic 1)

• Add 1/2 of ghee rice on masala and spread in a circular motion as shown in the pic below (See pic 2).  Level and press firmly with a large spoon. Sprinkle little garam masala pdr and little coriander - mint leaves ( don't add all herbs).

• Repeat the step once more. ( See pic 3)

• Final topping should be covered with rice..Spread and level it firmly.( See pic 4)

• Add the final topping with remaining herbs and sprinkle garam masala..Spread caramalised onion,cashews and raisins sparingly.( See pic 4)

• Sprinkle saffron milk water and rose water sparingly ( optional)

• Close the lid and cook it in a very slow flame for about 30 mins..This process is called dum.

• In order to prevent bottom getting burnt during dum, place tawa or steel dum platter ( Its available in most of the Indian store..It has the slotted holes for the flames to pass through).

• Off the flame and serve it on a plate.Take the rice from bottom to top and serve it.

• Serve warm with Raita or Chutneys or any other veg or non veg side dish of your choice.

Dum preparation of veg biryani

     Notes:

• Biryani seemed to be lots of process to some people..But believe me, if you plan it earlier it is easy to prepare.

• Cutting,chopping and grinding of ingredients can be done at previous night in order to save time or if you have guests next day.

• Biryani is a easy main meal to prepare if you have lots of guest.

• You can add any vegetables of your choice.

• If you are in a hurry or if you don't like, ignore caramilised onions and nuts..But it taste good and looks attractive.