Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Chicken Biriyani - Easy Recipe

Sunday is incomplete with out Biryani....!! And here is a easy recipe for chicken biryani. Its a great combo with pepper chicken and raita. In this recipe, I combined and grind all the ingredients. So we can prepare this biryani quickly.

Note: 
  • I used 1:1.5 ratio for rice:water, depending of the brand and quality of basmati rice. Sometime it needs 1:1 ratio or 1:2 ratio.
  • I did not soak the basmati rice. If you soak the rice, reduce quantity of water.
Chicken Biryani

Preparation Time: 15 min
Cooking Time: 25 min
Serves: 2

Ingredients:
  • Basmati Rice - 1 cup
  • Cinnamon, cloves, bayleaf, cardamom, star anise - As required (I used these as powder = 1 pinch)
  • Garam Masala - 1/2 tsp
  • Coriander Powder - 1 tsp
  • Ghee - 1 tbsp (optional)
  • Oil - 1 tbsp
  • Salt to taste

To grind:
  • Onion - 1 small sized 
  • Tomato - 1/4 medium sized
  • Garlic - 3 pieces
  • Ginger - small piece
  • Cilantro - 1/4 cup
  • Mint - 5-10 leaves
  • Green Chili - 2 or 3 (to your level of spicy)

To marinate:
  • Chicken - 200 gm - Cleaned and cut into small pieces
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam Masala - 1/4 tsp
  • Curd - 1 tbsp
  • Salt to taste

Note: The amount of spices that I have specified is mild. Those who need more spicy Biryani can add little more.

Procedure:
  1. In a mixing bowl, add all the ingredients given in "to marinate" section and mix them well. Set aside for 20 min to marinate. You can also refrigerate for marination.
  2. Now grind all the ingredients given in "to grind" section in a blender into a smooth paste without adding water.
  3. Heat a pressure cooker/pan with ghee and oil. Then add Cinnamon, cloves, bayleaf, cardamom, star anise powder or as pieces. I used them as powder as i do not like them to see while eating ;-). Pour the grind paste into the pressure pan. Reduce the flame and saute for few minutes. If you are preparing for large group, you need not reduce the flame. Saute until it gets thickened and oil starts separating.
  4. Put the marinated chicken into the pan, increase the flame and saute them until chicken pieces turns white. To this add coriander cumin powder, garam masala and mix well. Now pour 1 and 1/2 cups of water. Adjust salt.
  5. As the water begins to boil, add the cleaned basmati rice into the pressure pan. Allow the rice to get half-cooked. 
  6. As it gets thickened into a semi-solid state, close pressure pan lid. Pressure cook for 1 whistle and quickly switch off the stove. Do not over-cook otherwise it will become mushy. Let pressure release naturally. Fluff with a fork.

Sweet Pongal




Ingredients:
  • Raw rice / Pacharisi - 1 cup
  • Vellam / Jaggery - 2 cup
  • Ghee - 2 tbsp
  • Cashew nuts - 1 tbsp
  • Dried grapes - 1 tbsp
  • Water

Procedure:
  1. Clean the rice and pour the water into a vessel. Bring it to boil.
  2. Add rice to it and allow it to cook for 20 min. Break the jaggery into small pieces. When rice is cooked well, add the jaggery to the cooked rice.
  3. Mix well and finally add ghee, cashew nuts and dried grapes.
Stir well and serve hot

Ven Pongal




Ingredients:

  • Raw rice / pacharisi - 1 cup
  • Paasi paruppu / moong dhal - 1/2 cup
  • Salt to taste
  • Water - 4 cups
  • Cilantro - 1 tbsp finely chopped

To temper:

  • Mustard - 1 tsp
  • Urad dhal - 1 tsp
  • Cumin seeds - 1 tsp
  • Cashew nuts - 2 tsp
  • Black Pepper - 1 tsp
  • Curry leaf - 1 sprig
  • Ghee - 1 tbsp
  • Oil - 2 tsp (if required)

Procedure:

  1. Mix and clean raw rice and moong dhal
  2. Add water and salt
  3. Allow it to cook until its mushy. I cooked it for 5 whistles.
  4. Heat oil and ghee in a pan, add the ingredients given in "to temper" one by one and roast well
  5. Add it to cooked pongal
  6. Garnish with cilantro
  7. Very traditional ven pongal can be served with ulundu vadai, sambhar and coconut chutney

Chicken Pulav



Ingredients:

  • Basmathi rice - 2 cups
  • Onion - 1 medium sized - chopped lengthwise
  • Tomato - 1 medium sized - finely chopped
  • Green Chili - 2
  • Ginger garlic paste - 1 tsp
  • Cinnamon, Cardamom, Cloves, Star anise, bay leaf powder/ garam masala powder - 1 tsp
  • Coriander leaf - 1 tbsp
  • Curry leaf - 5-6 leaves
  • Mint leaf - 7 -8 leaves
  • Oil - 1 tbsp
  • Salt to taste

To marinate:

  • Chicken - 200 g
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tsp
  • Salt to taste
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1 tsp
  • Coriander leaf - 2 tbsp
  • Mint leaf - 5-6 leaves
  • Curry leaf - 5-6 leaves
  • Curd - 1 tbsp

Procedure:

  1. Mix all the ingredients given in "to marinate" in bowl and allow it to rest for 15-20 min in refrigerator
  2. Place the pressure cooker in the stove and heat it with oil
  3. Add garam masala, onion, green chili and saute for 2- 3 min
  4. When the onion become soft add ginger garlic paste and saute for 2 min
  5. Add tomato and saute for 2 min
  6. Now add the marinated chicken pieces and mix for 3 min
  7. When the mixture is in gravy consistency, add 3 tumblers of water and add salt accordingly
  8. Finally add basmathi rice and allow it to boil
  9. As the rice become half cooked and is in semisolid state, add coriander leaves and mint leaves
  10. Close the pressure cooker lid and allow it to cook for one whistle

Vegetable Biriyani - Dindigul Style

Ingredients:

1.     Basmati rice - 2 cup
2.    Onion - 1 medium sized
3.    Tomato - 1 medium sized
4.    Carrot - ½ cup
5.    Beans - ½ cup
6.    Green peas - ½ cup
7.    Green chili - 2
8.    Coriander leaf - ¼ cup
9.    Turmeric powder - 1 teaspoon
10.  Coriander powder - 2 tablespoon
11.  Cumin powder - 1 tablespoon
12.  Chili powder - 1 teaspoon
13.  Garam masala - ½ tablespoon
14.  Curd - 2 tablespoon
15.  Salt to taste
16.  Ginger garlic paste - 2 teaspoon
17.  Mint - 5-8 leaves
18.  Cashew nuts - 4-8 pieces
19.   Cinnamon - 1 inch stick
20. Cardamom - 2
21.  Cloves -2
22. Bay leaf -2
23. Star anise -1
24. Oil - 1 tablespoon

Preparation:

1.     Soak basmati rice for 15 min
2.    Clean and cut all the vegetables. In a bowl mix curd, salt, turmeric powder and vegetables and set aside for 15 min
3.    Grind onion, tomato, coriander leaf, mint leaf, ginger garlic paste, cashew nuts into a smooth paste

Procedure
:

1.     In a pressure pan, heat oil, add Cinnamon, Cardamom, Cloves, Bay leaf, Star anise
2.    When nice aroma comes out of it, add the onion tomato paste and saute for 2 min in medium flame
3.    Then add the marinated vegetables and stir for 2 min
4.    Add chili powder, coriander powder, cumin powder and garam masala and mix well
5.    Now add the basmati rice and stir well
6.    Add 2½ cup of water and keep in high flame
7.    As the water begins to boil, add salt to taste and keep stirring
8.    When rice is half cooked and is in semisolid state, close the lid and cook for one whistle
9.    Yummy biriyani is ready to serve

Vegetable Fried Rice


Preparation Time: 30 min
Cooking Time: 25 min
Serves: 2
Ingredients:

Cooked basmati rice
Onion - 1 medium sized
Carrot - 1 cup
Beans - 1/2 cup
Capsicum - 1/4 cup
Cabbage - 1/4 cup
Green peas - 1/4 cup
Pepper powder - 1 teaspoon
Chilli sauce - 1 teaspoon
Soya sauce - 2-3 drops
Salt - to taste

Procedure:

1. Heat oil in a pan
2. Add onion sauté for 2 min
2. Keep in medium flame and add all vegetables (carrot, beans, capsicum, cabbage, green peas) one by one and saute
3. Add little salt
4. When vegetables are cooked, add pepper powder, chili sauce and few drops of soya sauce
5. Mix well and reduce to low flame
6. Add cooked basmati rice
7. Keep stirring slowly until its completely mixed