Squid Biriyani/Koonthal Biriyani

Ingredients:
Basmati rice-2 cup
Pure ghee-3 table spoon
Chopped onion- 1 cup
Cloves-5
Cardamom-3
Cinnamon-3
Curry leaves-a handful
Salt

for masala
Squid cleaned and cut into rings – 500 gms
Chilly powder - 2 tsp
Ginger-garlic paste –1 table spoon
Green chilli – 8
Onion – 5 chopped
Tomato – 2 chopped
Turmeric powder – ¼ tsp
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Garam masala - 1/2 tsp
Coconut paste - 1 cup (optional)
Curd - 1 tbsp
Oil - as required
Curry leaves
Coriander leaves
Salt to taste

Method:

Preparation of rice
        Heat ghee in a biriyani maker.once the ghee get hot add chopped onions and fry it.Then add the spices and curry leaves into it.fry it and add 4 cups of water for 2 cups of rice.when the water get bolied add the rice which is cleaned.close it with a lid and leave it for 10 minutes in a medium flame.

Preparatiion of masala

          Firstly marinate the squid with chilly powder and salt and keep aside for sometime.Then fry it.Now heat oil in a pan. Add ginger-garlic paste & stir. Add green chilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown in colour,add chopped tomatoes. When tomato is cooked add all the masala powder,turmeric,jeera powder,pepper powder and salt.. Saute it well.Then add fried squid,coriander leaves,coconut paste,curd & cook for 10-15 minutes.

Layering
        On a biriyani maker put the masala as first layer.then put rice on the top of it as second layer.make the layers till the masala and rice is fully filled.on the top of it, spread corianer leaves, fried onion,cashew and kismis(optional).close the lid tightly and put it on a low flame.dhum it for 20 minnutes.

                    I think squid biriyani tastes the best when compared to chicken,mutton and prawns.Just give a try and experience the taste...Thanx Shaina (my friend) for the idea of squid biriyani.

Love,
Roshu

Quick Fish Biriyani!!!!!!!!!!!

Ingredients:

Fish pieces - 500 gms (better use fish fillets cut into small pieces,i used king fish with bone)
Cooked rice - 2 cups
Yoghurt - 1/4 cup
Turmeric powder - 1 tsp
Red chilly powder -1 tsp
Coriander powder - 1 tbsp
Garam masala - 1/4 tsp
Green chillies - 2 (slit)
Ginger-garlic paste - 2 tbsp
Onion sliced - 2
Fried onion - 1/4 cup
Mint leaves - 20
Coriander leaves - 2 tbsp
Lemon juice - 1 tbsp
Oil - 1 tbsp
Salt to taste

Direction:

    Place the fish in a non stick pan,add half a cup of yoghurt,turmeric,chilly,coriander powders,half tsp garam masala,green chillies,ginger garlic paste,sliced onion(slightly crushed with hands),fried onion,salt,lemon juice,mint leaves,coriander leaves and mix well.

                Now spread the rice over the fish.Spread the remaining yoghurt and sprinkle some salt.sprinkle garam masala powder,mint leaves and drizzle oil.Cover and cook on high heat for 5 minutes.Reduce heat and cook for 15 more minutes.Now serve this hot fish biriyani....

Recipe Source : Zee Khana Khazana

Love,
Roshu

Fish Biriyani

Neymeen/Kingfish Biriyani

Ingredients:

Neimeen (Seer fish) – 1/2 kg
Basmati rice – 1/2 kg
Onion(medium) – 3
Green chilly – 6
Ginger paste- 1 tbsp
Garlic paste – 1 1/2 tbsp
Turmeric powder – 1/2 tsp
Tomato (chopped) –2
Red chilly powder – 1 tsp
Grated Coconut (make a fine paste) – 1/2 of a coconut
Garam Masala powder – 1 tsp
Ghee – 2 tbsp
Coriander leaves – 1 bunch
Oil
Salt

Method of preparation:

 Following is the step by step preparation of fish biriyani.

For Preparing Fish Masala

Marinate fish with turmeric powder,red chilly powder and salt .Refrigerate for sometimes for the marination to be perfect. Heat oil in a pan and fry fish pieces. In the same pan and oil,saute the chopped onion,ginger-garlic paste and once the raw smell goes, add chopped green chilly ,coriander leaves,chopped tomatoes and garam masala powder.once it is done, add coconut paste to it and mix well.Add little warm water to it and simmer for 2 minutes.Finally add fried fish to the gravy and mix. While stirring, take care not to crumble the fish pieces.Cover and cook for 2 minutes to get the fish coated with the masala gravy.When the gravy becomes thick ,remove from fire.

For Preparing Rice

Heat ghee in a pan.Light fry rice till crispy(optional,otherwise wash the rise and boil it) and add water double the quantity of rice to it.Add salt.Cover and cook till rice is cooked well.

For Layering Biriyani

Heat ghee in a  heavy bottomed pan.Layer the  fish masala on the base.Arrange the second layer with biriyani rice and sprinkle some garam masala over the rice.Repeat the process until everything is used up.Cover with a  tight lid and cook on  slow flame for 5 minutes.

For Garnishing

Heat ghee in  a pan.Fry cashews and raisins and keep aside.Fry  1 chopped onion in the same ghee till golden brown.(Here i didnt garnish) Garnish the hot biriyani with this while serving.Serve with raita,coconut  chammanthi, pappadam and pickle.



Luv,

Roshu

Chicken biriyani

Ingredients

Basmati rice - 2 cups
Chicken pieces - 3/4 kg.
Onion - 3 large, sliced
Yoghurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chilli paste - 1 tsp
Tomato - 2
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder (roasted) - 1 tsp
Cardamom powder - 1/2 tsp
Garam masala powder - 3 tsp
Coriander powder - 1 tsp
Green coriander leaves - 2 tbsp, chopped
Water - 4 cups
Coconut pasted- 2 tbsp
Ghee - 7 tbsp
Egg- 1
Curry leaves- a handful
Salt as required
Coriander leaves- 1bunch


Method

1. Put oil/ghee in a pan(if its ghee the taste will be more), heat it and fry onions till they turn golden brown,then add ginger garlic paste, green chilli paste, fry for some more time and then add tomatoes and fry till it is smashed properly.Then add red chilli powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
2. Take the chicken(pieces should be big for biriyanis) and and add into it.Add to it the coriander leaves as well Let it get cooked for 20-25 minutes.
3.Take the pot and put some ghee in the hot pot.then add all the spices into it along with chopped onion and curry leaves.let it get fried for sometimes.then add 4cups of water to it.Boil the water by closing the pot.then add the rice into it and put it in the flame till the rice get cooked.
4.Take a big pot and down put the chicken masala and on the top of it the cooked rice and put it for dham for around 30 minutes in a very low flame..Once the dham is ready mix rice with the masala.
5.Boil the egg.Remove the shell and garnish with some chicken masala.
SERVE HOT!!!!

Luv,
Roshu

Prawns Biriyani

 

 

Ingredients
Basmati rice-2 cup
Pure ghee-3 table spoon
Chopped onion- 1 cup
Cloves-5
Cardamom-3
Cinnamon-3
Curry leaves-a handful
Salt

Cleaned prawns – 500 gms
Ginger-garlic paste –1 table spoon
Green chilli – 8
Onion – 5 chopped
Tomato – 2 chopped
Turmeric powder – ¼ teaspoon
Pepper powder - 1 teaspoon
Jeera powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coconut paste -as required
Curd - 1 teaspoon
Oil - as required
Curry leaves
Coriander leaves
Salt






Preparation of rice

        Heat ghee in a biriyani maker.once the ghee get hot add chopped onions and fry it.Then add the spices and curry leaves into it.fry it and add 4 cups of water for 2 cups of rice.when the water get bolied add the rice which is cleaned.close it with a lid and leave it for 10 minutes in a medium flame.

Preparatiion of masala
          Heat oil in a pan. Add ginger-garlic paste & stir. Add green c+hilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown colour,add chopped tomatoes. When tomato is cooked add all the masala powder,turmeric,jeera powder,pepper powder and salt.. Saute it well.Then add prawns,coriander leaves,coconut paste,curd & cook for 10-15 minutes.

How to dhum?
        On a biriyani maker put the masala as first layer.then put rice on the top of it as second layer and press it.make the layers till the masala and rice is fully filled.on the top of it, spread corianer leaves, fried onion,cashew and kismis.close the lid tightly and put it on a low flame.dhum it for 20 minnutes.

Try it out and pass ur suggestions.

Luv,
Roshu