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

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 Fried Rice

Ingredients:

Rice – 3 cups

Lemon Juice – 2-3 tbsp

Chicken pieces fried(small pieces) - 1/2 cup or more

Scrambled eggs – 3
Carrot chopped – 1 1/2 nos.
Beans chopped - 1/4 cup or 7-8 beans
Cabbage is optional
Capsicum – 1 medium, cut into small cubes
Celery chopped into small pieces – 1 cup or 1 big stem
Spring Onion chopped - 1 cup
Fresh green peas or pachapattani (boiled) - 1 cup
Garlic crushed – 1/2 tbsp
Soya sauce – 2 tbsp
Pepper pwdr - 1tbsp
Chicken stock pwdr - 2 tsp
           or
Chicken tastemaker - 1 cube
Salt  to taste
Oil(Peanut oil tastes good but i used sunflower oil ) for frying
Water

Method of preparation:

• Boil water and add a little salt,lemon juice and oil to it.
• wash rice and cook uncovered on low heat till rice is tender. .
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large seive and set aside.
• Heat oil in a kadai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.Keep aside
• Now in the same kadai mix a little rice,some scrambled egg,some fried vegetables,chicken pieces,pepper pwdr,soya sauce,chicken stock pwdr and salt(if necessary)
• Mix it well and fry
• Fry portion by portion
• Serve hot with chilly chicken or chicken manchurian or chilly gobi...

Luv,

Roshu



Erachi choru / Meat Pulao

ERACHI CHOR

Ingredients:
White rice(not basmati rice) -2 cups
Beef or mutton - 1 kg

For preparing rice :
Cinnamon - 1 med piece
Cloves - 4
Cardamom - 3
Bay leaves - 2
Ghee for roasting
Lemon juice of 1 small lemon
Onion - 1/2 chopped
Coconut milk - 2 cups
Water - 2 cups
salt to taste

For the masala:
Onion - 2 sliced
Ginger - 2 tsp minced
Garlic - 5 cloves minced
Green chillies - 5 chopped
Tomato - 2 chopped
Chilly powder - 1 tsp
Turmeric powder -1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1 tsp
Salt to taste
Oil for cooking
Curry leaves
Coriander leaves

Start Camera Action.......

Rice

• Wash and drain rice
• Heat ghee in a pan,add onion and spices and saute for a few seconds
• Add cocnut milk,water,salt and lemon juice to the pan and cook till water has been absorbed.keep it aside

Preparation of meat

• Heat oil in a pan
• Grind green chillies,ginger and garlic into a coarse mixture without adding water.
• saute mixture in the pan until the raw smell goes
• add curry leaves
• add sliced onion till it turn golden brown
• add chopped tomatoes and saute till it turns mushy
• add all the powders and garam masala and saute well for sometimes.
• add beef/mutton and mix well
• add some water and bring to boil
• add some coriander leaves
• cover and cook till the meat is well cooked
• remove lid and increase heat to high ad cook till the water has been absorbed
• when the gravy has turned dry remove from heat

Mixing

    Now mix the rice and gravy part by part and close it.Keep in a low flame for 10 -15 minutes.Serve hot with raita,pickle and pappad and enjoy the taste..

Pass ur valuable comments and suggestions

Luv,
Roshna

Pudina rice

 Anila,one of my good friend, treated me with pudina rice. The taste of her pudina rice is still on the tip of my tongue.I made this for the first time under her supervision.And it was a super duper success.Everyone liked it.

Ingredients

Basmati Rice - 2 cups
Pudina leaves - 2 bunches
Onion - 1 1/2
Ginger Garlic Paste - 1 1/4tsp
Green Chilli - 4-5 nos
Green peas- 1/2 cup
Cauliflower- 1cup cut into small pieces
Potato - 1 cup cut into cubes
Carrot- 1 cup cut into strips
Beans - 1 cup cut into strips
Tomato - 1 chopped
Garam Masala - 2 tsp
Oil- 4 tbsp
Salt to taste

Method
  First puree the onion and green chilli together and keep aside. In a pot add 4 tbsp of oil and add pureed onion and green chilli mix. Saute for 5 mins and then add ginger garlic paste. Saute till the mix gets almost brown in color.
    Add all the vegetables into the above mentioned onion mix, and saute for about 4-5 mins. Make the puree from pudina leaves bunch and add into it.then add salt as your taste. Cover and cook on low flame for about 8-10 mins. Then add garam masla and again cook for about 3 mins.Soak the rice for about 10mins.Add the soaked rice and water into the vegetable mix.Cover and cook till we get a nice smell of pudina rice. Serve it hot as it tastes excellent when it is hot
Love,
Roshu

Coconut peanut rice

Coconut Rice makes a deliciously dish that can be served with a variety of dishes such as chicken curry, vegetables, and fish. This easy coconut rice recipe can be made in a rice cooker (but here i made it in a pot on the stove).Am very thankful to one of my good friend Anila to teach me this.... ENJOY!!!!

Ingredients

Rice - 2 cups

Jeera - 1 tsp

Grated coconut -1 big

Sliced onion - 1

Peanut - 500 gms

Chana dhal -1 tbsp

Urud dhal - 1 tbsp

Curry leaves - 8-9 nos.

Green chilly - 7

oil as required

Salt to taste

Method of preparation

• 
  
  Boil the rice
• 
  
  In a pan add the required amount of oil,add urud dhal chana dhalpeanut,curry leaves and jeera.Add onion and fry it for sometimes.then add sliced chillies.
• 
  
  Add grated cocnut into it and fry for sometimes
• 
  
  Mix the boiled rice with the above fried mix. 

Serve it hot with chicken curry or sambar or even fish curry goes gud with this.

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