Mutton Biriyani

Ingredients:

For Green Mix:
Green Chilly - 6 no.s
Garlic - 7 to 10 no.s
Ginger - 2" length
Fennel Seed - 1/2 t spoon
Coriander leaves - few
The above ingredients should be grounded to make a paste.

For Marinating Mutton:
Mutton/ Goat meat - 500 gm (Wash Mutton well with turmeric and salt before marinating)
Turmeric Powder - 1 t spoon
Meat Masala Powder - 2 table spoon
Green Mix - 1 t spoon
Salt - to taste

For Mutton Masala:
Onion - 3 no.s (Medium)
Tomato - 2 no.s (Medium)
Yogurt - 1 table spoon
Mint Leaves - few
Curry leaves - few
Coriander leaves - few
Garam Masala Powder - 1 t spoon
Turmeric Powder - a pinch
Salt - to taste
Cooking Oil - 2 tb spoon
Ghee - 1/2 tb spoon

For Rice:
Basmati /Jeera Rice - 2 1/2 Cups
Water - 5 cups
Salt - to taste
Ghee - 2 table spoon
Lemon juice of half lemon

For Garnishing:
Cashew nuts - few
Raisins - few
Onion - 1 small sliced lengthwise
Garam Masala - 1 t spoon
Chopped Coriander leaves - few
Ghee - 1 tb spoon

Preparation:

1. Marinate the chopped mutton pieces with all ingredients specified under For Marinating Mutton and set aside for 1 hour.
2. Heat ghee, oil and add the sliced onions and saute well till translucent.
3. Add Salt and a pinch of turmeric.
4. Add sliced tomatoes and marinated mutton pieces together with remaining Green Mix. Add Yogurt also. Stir well together. Add 1 cup of water. Pressure cook for 8 whistles.
5. Add Mint leaves, Curry leaves and Garam Masala Powder and mix well and keep aside. The mutton masala is ready now.
6. Take a big sauce pan and add ghee. Add the cleaned & dried rice and fry it until the rice become crispy. Add water, salt and lemon juice. Close the pan with a lid and cook.
7. Once the rice is cooked, keep it aside and make a small well in the middle of rice and add prepared mutton masala and cover it with the rice around.
8. Take a small pan and add ghee. Fry cashews, raisins, sliced onions.
9. Garnish the prepared mutton biriyani with cashews, raisins, sliced onions, garam masala powder, coriander leaves.
10. Cover the pan of prepared mutton biriyani with a lid and keep a vessel of hot water on the top of the lid and keep it for dum. Now the Delicious mutton biriyani is ready to eat.

Chemmeen Biriyani (Prawns Biriyani)

Chemmeen (prawns) biriyani is one of our favorites and it used to be a common item on the table when we have guests. A draft was lying in my blog for quite long time. Recently my hubby's friend had been complaining that he never got a chance to taste my chemmeen biriyani, while most of the other friends had a lot to say about it. Last weekend, being chinese new year, my hubby stuffed the fridge with some vegetables, chicken, fish and prawns as most of the shops are closed for 2-3 days. What a coincidence, the same friend gave a casual call on chinese new year and my hubby invited him for a lunch the next day and made it possible to publish this post!!!

Ingredients:
For Marinating Prawns:
Red Chilly Powder - 1 1/2 t spoon
Turmeric Powder - 1/2 t spoon
Salt - To taste

For Prawns Masala:
Prawns(Chemmeen) - 18 no.s
Onions - 1 1/2 medium (Slice to half length wise)
Tomato - 1 1/2 medium (Chop to fine pieces)
Green Chilly - 2 nos (Split into half)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 3 cloves (Chop to fine pieces)
Red Chilly Powder - 1/2 t spoon
Coriander Powder - 1 t spoon
Turmeric Powder - 1/4 t spoon
Salt - To taste
Fennel Seeds - 1/8 t spoon
Curry Leaves - 2 sprigs
Oil - 3 table spoon

For Rice:
Jeera rice - 3 cups (Basmati rice is the best option)
Ghee - 1 table spoon
Water - 6 cups
Salt - To taste

For Garnishing
Cashew - 8 nos
Raisin - 8 nos
Cinnamon stick - 1 1/2 inch (Break it into small pieces)
Onion - 1 small (Chopped half lengthwise)
Flower spice - 3
Bay leaf - 3 (Cut into pieces)
Oil - 1 table spoon
Ghee - 1 1/2 table spoon
Cardamom - 3 nos
Coriander Leaves - 3 sprigs

Marination:
Mix salt, turmeric and red chilly powder with very little water. Mix it evenly on the cleaned prawns and keep aside for 15-20 minutes

Preparation:
For Prawns:

1. Heat oil in a deep sauce pan.
2. Add chopped garlic and ginger and saute it.
3. Add sliced onions and green chillies and saute until onions becomes soft.
4. Add salt, turmeric powder, coriander powder, red chilly powder, fennel seeds and stir for 15-20 seconds.
5. Add chopped tomatoes and stir for another 20-30 seconds till the tomatoes turn tender.
6. Add the marinated prawns and mix well and cover the pan with the lid. Cook over medium flame until prawns are cooked.
7. Once prawns are almost cooked add curry leaves.
8. Prawn masala is now ready. Keep it aside for mixing it later with rice.

For Garnishing:
We will first prepare the garnishing item as we can use the same oil and ghee for frying the rice.

1. Heat cooking oil and ghee in a wok.
2. Add sliced onion and saute it till deep golden brown.
3. Then transfer it to a plate.
4. Add rest of the spices (except coriander leaves) and heat it till fragrant.
5. Transfer these to a plate.

For Rice:
Wash and drain the rice using a colander.
Heat 6 cups of water in a separate bowl and boil it.

1. Add one more table spoon of ghee to the wok after transferring the garnishing items out of the wok.
2. Once heated add the dried rice and fry it till rice becomes firm and starts breaking.
3. Add boiled water, salt and close the lid and cook over low flame.
4. When water is almost over, turn off the flame. But don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.

Layering:
For layering we need a vessel big enough to hold rice and prawns. Or you can use the wok itself.

1. Put rice and prawns in alternate layers starting with rice.
2. Add chopped coriander leaves while adding prawns.
3. Garnish with initially prepared spices.
4. Cover the vessel with a well fitting lid (air tight) and heat over low flame for around 1 minute.
5. Keep the lid closed for another 10 minutes.

Prawns biriyani (Chemmeen Biriyani) is now ready to serve. I love it with yogurt & Coriander Chutney.

Malabar Kozhi Biriyani (Chicken Biriyani)

Ingredients:
For Marinating Chicken:
Turmeric -1 t spoon
Red chilly - 1/2 t spoon
Salt - To taste

For Chicken Masala:
Chicken - 6-7 big pieces (Preferably leg, thighs or breast)
Onions - 4 medium (Sliced lengthwise)
Tomato - 3 medium (Chopped lengthwise)
Cooking oil - 2 table spoon
Chicken Masala - 2 t spoon
Curry leaves - 1 sprig
Yoghurt - 1 table spoon
Fennel seed - 1/2 t spoon
Garlic - 5 clove
Ginger - 1 1/2 inch
Green Chilly - 3 nos
Cardamom - 3
Mint leaf - 10
Coriander leaf - 1

For Rice:
Rice - 3 cups
Ghee - 1 table spoon
Water - 6 cups

For Garnishing
Cashew - 15
Raisin - 15
Cinnamon stick - 2 inch (Break it into small pieces)
Onion - 1 small (Chop it lengthwise)
Flower spice -3
Bay leaf - 3 (Cut into pieces)
Oil - 1 table spoon
Ghee - 2 table spoon

Marination:
Mix salt, turmeric and red chilly powder with very little water. Apply it evenly on the chicken pieces and keep aside for 15-20 minutes

Preparation:
For Chicken:

1. Grind fennel seed, garlic and ginger in mixer.
2. Heat oil in a deep sauce pan.
3. Add onion and saute until it becomes soft.
4. Add chicken masala and stir well for 15-20 seconds.
5. Add tomato and one t spoon of the paste prepared in step 1 and stir for another 20-30 seconds.
6. Add the marinated chicken and rest of the paste and mix well.
7. Add yoghurt (Or lime juice), mix well and close the lid. Cook over medium flame
8. Once chicken is almost cooked add cardamom, mint leaf, curry leaf and coriander leaf
9. Chicken masala is now ready. Keep it aside for mixing it later with rice.

For Garnishing:
We will first prepare the garnishing item as we can use the same oil and ghee for frying the rice.

1. Heat cooking oil and ghee in a wok
2. Add sliced onion and saute it till deep golden brown
3. Then transfer it to a plate.
4. Add rest of the spices and heat it till fragrant
5. Transfer these to a plate.

For Rice:
Wash and drain the rice using a colander.
Heat 6 cups of water in a separate bowl and boil it.

1. Add one more table spoon of ghee to the wok after transferring the garnishing items out of the wok.
2. Once heated add the dried rice and fry it till rice becomes firm and rigid.
3. Add boiled water, salt and close the lid and cook over low flame.
4. When water is almost over, turn off the flame. But don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.

Layering:
For layering we need a vessel big enough to hold rice and chicken. Or you can use the wok itself.

1. Put rice and chicken in alternate layers starting with rice.
2. Add chopped coriander leaves while adding chicken
3. Garnish with initially prepared spices.
4. Cover the vessel with a well fitting lid (air tight) and heat over low flame for around 1 minute.
5. Keep the lid closed for another 10 minutes

Chicken biriyani is now ready to serve. I have just copied out my amma's way of cooking kozhi biriyani except that i didn't any colors. Last weekend i tried this & turned awesome.