Restaurant style prawns biryani

Restaurant style biryani is the best recipe I have on this blog. As far as I know I have added every little aspect of cooking this biryani to perfect and my  folks love it. Aj loves fish biryani and my prawns biryani is his favorite. Though my list may be long it's very easy to prepare. For me it take half an hour to cook this, than writing the whole thing down.
Next one thing we love about this is that it's a seafood and anything in that category is so much excitement at home .

My food is spicy and if you guy sticll feel it's not enough add more green chillies to this recipe . Another aspect of this dish is a few things like adding onion paste and vegetable stock ..I think many of you guys also add this .
Maggie cubes have a beautiful side kick to the masala. 

I remember umma used to prepare fried rice with frozen prawns and I must say those days we never knew what the fresh ones taste like. I always thought it was better. But after settling back here I tasted and got to know what we really missed . We get so good and fresh right for the sea ,that what Malabar is famous for . We get everything so good here. Like seafood and the place where I stay , most of best is exported to gulf countries too. Anyways we get our share first.

Ingredients
For the masala you will need :

1 kilo onions sliced finely
3 large tomatoes sliced finely
1 tablespoon Ginger garlic paste
2  tablespoon green chilli paste
1 cube fish / vegetable stock cube ( Maggie )
1 teaspoon turmeric powder
1 teaspoon fish masala powder
1 teaspoon corriander powder
1 teaspoon pepper powder
1/2 teaspoon Garam Masala powder
Salt to taste
1/2 cup corriander leaves chopped
1/2 cup mint leaves chopped
3 sprig cup Curry leaves
2 tablespoon coconut oil
1 teaspoon fried onion paste

For the prawn marination
1 kilo prawns deveined and cut ,cleaned well.
1/2  teaspoon turmeric powder.
1/2 teaspoon fish masala powder ( any brand will do )
1  and 1/2 teaspoon Red chilli powder.
Salt to taste
2 tablespoon coconut oil+ 1 teaspoon ghee

For the rice
1 kilo rice / 4 cups ghee / jeeragashalal rice ( any brand of your choice )
1/2 onion sliced
2 green chillies split
Garam masala whole ( 1 cinnamon stick , 2 cardamom , 2 cloves , 1 bay leaf )
2 teaspoon of salt
8 cups boiling water
1 tablespoon ghee+ 2 tablespoon coconut oil

For the garnishes
Ghee roasted cashews and raisins.
Garam masala
Ghee
1/2 cup Fried golden  onions( I used this to grind half and add to the masala. )

Method 

prepare the masala Marinate the prawns for at least half an hour
Fry in coconut oil till semi cooked
Set aside
Take a pressure cooker , heat the coconut oil .
Next add the onions . Cook till soften.
Add the ginger garlic paste . Cook till raw smell disappear. Add the green chilli paste and tomatoes .
Slow cook  on low flame for 5 minutes .
Next add in  all the spice powders ingredients mentioned above with salt .
Add few corriander,mint and curry leaves
Add 1/4 cup water .
Cover and cook in pressure for four whistles.
After it's done open the lid and boil .
Let it become a smooth texture .
Add onion paste and this will thicken the masala.
Add the fried prawns and cook for five minutes and off the flame .

Prepare the rice ,
Take heavy bottom non stick cookware, heat the ghee and coconut oil.
Add the whole Garam masala and the onions .
Saute for 1 minute
Add the soaked and draIned rice .
Saute in high flame for one minute.
Add 8 glasses of hot boiling water.
Next add a laddle of the Masala broth ,only, to the rice for flavour .
Add salt and green chilli.
Check salt and add more if needed.
Roll Boil the water.
After the water evaporates cover cook on low flame ,rice till 3/4 done .

Dum layer the biryani
Now the rice is half done. .
Take out half the rice . Poke holes here and there for the vapour to come through .
Layer the masala , sprinkle Garam Masala,leaves and ghee cashews and raisins.
Drizzle ghee on the sides and centre of the rice .
Add the layer of rice on top this .
Top layer with rest of the leaves and nuts .
Cover and dum cook for 15 minutes on low flame .
You may add a little charcoal on top of the lid.

Serve with chutney,raita and pickle.

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Kabirri Biryani

I have dark mode for this month's post as I am slowing down. My posts are just like a mirror to the rest of the world. It's how I feel the day I post will actually show what kind of mood i am in . The blog I started was sheerly out of enthusiasm and determination to ensure that my experiences with cooking comes as a full proof and also I am able to record all my cooking recipes here. But it wasn't easy and my ups and downs took a toll on me . But the thought of leaving my blog never occurred to me. I check out other blogs and that always kept spirits up .

So I repeat this month , with the same spirit, I decided to create something that we came to love so much. Biryani has always been a chossy thing. With respect to my kids, the boys love it with less masala and my daughter and myself love just to the perfection. Not too much or less. When we were small , as most kids, we would like up the onion masala and the spiciness was very high   but we loved . Mom used to make mostly Chinese fried rice and it was really good with chilli chicken and we oils reserve it for tea too. Back then  Chai and Biryani was a good combo  for us. Thanks to fadwas kitchen for the recipe .

I would say the easiest art of making Biryani is easy if u follow the rules and do a little of prepping up. Normally we prepare the usually Kerala biryany and call it a day.

I don't know what's in the name but I do know  it's a little different . This Biryani is prepared in three different steps. Marination  of meat , prepare the masala and last Prepare the rice . Go ahead and try it out its really yummy.

Ingredients

• 5 cups Biryani rice ( I have used ghee rice )
• 1 kilo beef cubes
• 2.onions sliced
• 3 tomatoes medium
• 2 tomatoes chopped
• 6 green chillies
• 2 teaspoon Ginger garlic paste

Masala powders

• 1/2  teaspoon turmeric powder
• 1+1  teaspoon pepper powder
• 1+1 teaspoon Arabic masala
• 3 /4 teaspoon garam masala .
• 3/4 teaspoon corriander powder
• 1/2  teaspoon salt or according to taste
• 1/2 teaspoon beef masala

• 1 + 1 Maggi cubes
• A bunch corriander leaves
• A bunch curry leaves
• 1/2 cup Orange juice
• 1 lime  juice
• 1/2 teaspoon whole pepper corns
• Whole masala( cardamom ,cloves cinnamon stick)
• Oil for frying
• 3 teaspoon ghee
• Orange peels
• Food colour (optional)
• For frying and decor..
• 3 Onions
• 1 carrot sliced finely
• Few curry leaves

Method

• Now let's begin and fry fry the onions and let it become  golden brown and keep aside .
• Next fry curry leaves and carrots.Just fry for few seconds and keep aside .
• Marinate beef with masala powders(1  tablespoon pepper powder, 1 tablespoon Arabic masala ,1/2 teaspoon whole peppers, whole garam masala and one cube Maggi stock .) for one hour .
• Meanwhile heat oil in pan and fry the onions and saute till translucent .
• Add Ginger garlice paste and green chillies paste .Saute for two minutes .
• Add masala powders (Add 1 teaspoon turmeric powder,1 teaspoon Pepper powder, Arabic masala 1 tablespoon ,3/4 teaspoon Corriander powder,  one Chicken cube ,)and saute for a minute on low flame .
• Add the tomatoes chopped.
• Once they turn mushy add the tomato puree.
• Mix well. Then add the lime and 1/2 orange juice. Reserve 1/2 for rice later.
• Add the marinated beef and mix well .
• Cook the beef till done .
• When beef is getting done.
• Wash the rice and drain aside .
• Take a heavy bottom vessel . Then fry one  onions and add whole garam  masalas.
• Add boiled water and rice . Add the orange peel and salt . Cook the rice till 3/4 done .
• Dum cooking
• While still on low flame let's dum cook the Biryani now.
• Take out half of the rice .
• Add the fried onions, nuts (cashews and raisins) corriander and mint leaves.
• Sprinkle arabic masala and one teaspoon ghee .
• Add the beef masala and then the rest of the   rice on top . Finally add the rest of the onions nuts and leaves . Dum cook for 15 minutes.
• Serve with raita ,pickle papapdm and chutney.

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Kerala mutton biryany

I am buckling up for the late and last minute posts  for this month . With the health issues and myself trying to finish up planned posts I try to accommodate as much as possible .     And mum mentioned that I should get my regular  health check-up . I have a few issues but nothing that I can't handle. Umma knows when I take a little of pressure from work I get tensed and all my activities slow down. Because I love to cook at times but also all this depends on my mood. As I was thinking of making something sweet all this week and Aj came up with a huge packet of butterscotch icecream I gave up the plan to do so.

My pantry used to always be filled with the basic necessities for preparing desserts along with biryani, because every Friday and Sunday I make something for the family. After along time i am making this biryani as Fridays we prepare one pot meals . I usually do this because I want to be hasstle free spending some quality time with Aj. As I said before he is  totally a foodie. He wants everything  yo perfect . Biryani should accommodated with chutney,salad , raita, achhar...ah and ofcourse it should be lemon pickle , pappadam and finally a nice lime tea. He lovesbmyblime tea and always says it's  times better than7 up or Pepsi.. Phew... Does your partner really want like this  ? Are all men the same ? I wonder not.

 

Kerala mutton biryany is perfect blend of a nice  golden  masala. When it comes to biryany each member wants it different. My recipe is always a little more of masala blend . I love to have a little more  masala  to the Biryani while umma loves a sparingly of it. Kids don't like onions so there will be a heap of it in the side of the plate.

Coming to the recipe, mutton is cooked into he masala till it's done and then it's dum baked in a heavy bottomed pan .
Follow the recipe ...

Ingredients

• 1 kilo mutton with bones
• 1 and half kilo onions ,Sliced finely
• 1/4 kilo tomatoes , chopped finely
• 1/2 cup ginger garlic paste
• 6 green chillies , crushed
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 cube chicken Maggi stock
• 1/2 teaspoon pepper powder
• Salt to taste
• A bunch corriander and mint leaves
• A handful curry leaves.
• 2 tablespoon coconut oil
• For the rice
• 1 teaspoon.ghee
• 3 glass (250 ml ) ghee rice
• 6 glasses of hot water
• Few cashews and raisins
• 1/2 cup fries onions

Method .

• To cook the mutton masala
• Fry the onions cashews and raisins. Keep aside.
• Wash and drain rice . Keep aside .
• Heat oil in the pan , add the whole garam masala. Add the onions ,saute till translucent.
• Add the ginger garlic green chilli paste.
• Stir till raw smell goes away.
• Add the tomatoes . Cook till mushy.
• Add the masala powders. And Maggi stock .
• Add the mutton and cook for 20 minutes .
• Cook till mutton is tender.
• to cook rice for biryani
• While the mutton cooks, clean and wash biryani rice and soak and dry it for 10 minutes.
• In a large pot, add ghee and fry the chopped onions , bay leaves, cinnamon sticks,  cloves, cardamom. Add the rice and fry on high flame stirring constantly for 5 minutes ,then add boiling water and add salt .
• Cook the rice until 90 percent done.
• to layer and dum the mutton biryani
• In a large pot in which you want to dum (slow cook) the biryani, add half the cooked rice as a bottom layer.
• Add cooked mutton masala and spread evenly.
• Sprinkle mint and corriander leaves, 1 tablespoon ghee,  and birista ( fried onions) and cashews, raisins on the mutton.
• Add the remaining rice over the mutton layer evenly.
• Add remaining ghee, and reserved oil that we scooped out from the mutton masala.
• Place a heavy pestle on the lid so that the vapour does not evaporate . 
•  Dum cook  the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes.
• Once the biryani is done, allow it to rest for 15 minutes.
• Carefully dish out, Mutton Biryani is ready to serve with raita of your choice.
• Notes
• I have made mutton biryani masala in a pot, but you can make it in pressure cooker as well. My personal favourite is to slow cook mutton in a pot.
• If you are making mutton biryani masala in pressure cooker, then do not add too much water as it will make watery masala base for the biryani as the masala should be thick consistency.

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Majboos recipe/ Arabic recipe

It's cold and showers are non stop in our region. I am loving the rains and early  mornings just don't want to get out of bed. My kids have started there regular classes. All three in three different schools for the first time in life and I am all messed up. All leave at the same time. And pushing them out of the house is the toughest part. Girls are always punctual .. zehna is all set while it ticks just 10 minutes before her bus time. She uses the local transport and so she is always out right on time. But the boys are giving me a really tough time . I am exhausted by the time they all leave and the house is quiet. House comes to a stand still ...that's self time for me if I am on leave from workplace .
Today I am sharing a recipe. It's a novelle recipe from Arabic cuisine. Majboos is famous in the Arab world..we have so many variations but this one is my favourite. I have tried soo many and this turned out well for me .
We don't always make it but we love to have to when everyones tired of the usual Biryani.
Try it out ...hope it turns good for u.
Oh by the way .. it is super easy.. the Arabs have a quick way for everything...I guess.

Ingredients

• 2½ cups long grain rice (any brand will do.)
• 4 chicken breasts , diced
• 1 teaspoon Garam masala mix .( 1 clove,2 cardamoms,1 cinnamon stick, 1 bay leaf 1/2 teaspoon cumin seeds, 3 pepper pods)
• 2 onions , finely chopped
•  1/2 teaspoon garlic paste
• 2 slices dried  lemon
• 2 large tomato , peeled and seeded
• 11/2 teaspoon ginger paste
• ½ teaspoon ground cinnamon
• A pinch saffron , infused in warm water
• 10 pods cardamom , crushed
• 1 teaspoon ground turmeric
• 1 tablespoon garam masala
• 1 tablespoon Arabic Masala.
• 1/2 cup diced potatoes
• 1/2 cup diced carrots.
• ½ bunch cilantro , chopped
• 4 tablespoons pine nuts , roasted
• Olive oil
• 2 cups boiling water
• Salt
• Pepper

For the raita

• 1 cup plain  yogurt
• 1 cucumber , peeled
• 2 pods pepper crushed.
• A few mint leaves

Method

Chicken Majboos

• In a little olive oil over medium heat,
• Add the whole garam masala and add the onions. Stir fry till slightly brown. Add the ginger and garlic pastes. Stir well.
• Add the chopped potatoes and carrots.
• Add all  masalas powders./Arabic
• Add the chicken , saffron, preserved lemon, tomato. Cook till done.
• Add salt and pepper.
• Stir regularly for 3 minutes, then add boiling water.
• Finally, add the rice and mix well.
• Sprinkle cilantro and pine nuts and serve.

For the raita

• Mix all ingredients and chill before serving.

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Chicken mandi

How fast time flies and its just like we had a get together yesterday!which we actually enjoyed last sunday . I didnt feel like cooking today and every time this feeling seeps in me ... i land up in the kitchen making an elaborate and a quick meal for all. Aj wanted fish and i wanted to make chicken mandi !. A recipe i wanted to make for ages . We always order for it . So why bother cook at home . But after settling back home .i craved for this recipe . And it all happened one night .My uncle happened to visit india and he said he got new recipe for mandi .

My uncle who is also a great cook in the kitchen delivered us a casserole filled with mandi . And i was all wow for it. ! It tasted perfect . We usually want lots of masala for our biryani but mandi rice is full of flavour that we can just enjoy it as it is.

Ingredients

For the marination
 1 kilo chicken
1 tablespoon ginger garlic paste
3 tablespoon chicken masala
1/2 teaspoon  turmeric powder
2 tablespoon curd
1 teaspoon vinegar
2 tablespoon pepper powder
Salt to taste

For the masala

1 kilo ripe tomato , skinned off and paste.
4 big onions
5 green chillie slit
1 teaspoon ginger garlic crushed
1 cup corriander leaves
1 teaspoon mint
A handful curry leaves

For rice 

4 cups rice wash and drain.
Whole garam masala 2 each . ( cardamom , cloves, cinnamon bay leaf )
1/4 cup  oil and ghee

Method 

Soak the washed rice . Marinate the chicken for an hour with the ingredients mentioned above.
Shallow fry the chicken in oil . Cover and cook till done . You can roast a little. Keep aside.
Heat the ghee and oil .
Add the whole garam masala  and ginger garlic paste.  Saute till raw smell disappears.
Add the onions. Saute till wilted.
Add the tomato paste .. i got 3 cups.
Boil and add 5 cups water .
Add the rice  and salt . Boil .
Now add the green chillies . I added 10 green chilies . For the extra spice .
Cover and cook till done . Keep a check on the rice to cook evenly.
Once done add the herbs and place roasted chicken on top .
 Steam for another 5 minutes .
The flavours of the chicken masala and the oil , it was roasted in ,melts through  the rice .
Have it hot .

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White promfret biryani

We had our getogether yesterday . We had our oldies to a corner to catch up with their petite talk of yester years  Just to cheer up, we had to bring all the 50 members of family together , still many couldn't make it . We went bonkers with the fun and noise . Music and dance that filled the beach hotel with night getting colder, all had a fun night . But the next morning was a little  tiring . Hehe i lost my mind last night thinking who cares how old i am ,we get to be kids only in such times . Body was aching but thats it .. I just managed the day with leftover home chores and light lunch prepared  in 1/2 hour. Having a harthal is cool as we get to catch up on home and kids . Schools have  started and the mornings are getting busier and   InShaAllah, I am hoping to get back to my blogging routine from today as well. Thinking about everything is making me excited  but I have to get my anxiety levels low  guess I take it as it comes…

Food has a lot of nostalgia associated with it. So is this fish biriyani that Aj loves the most .  SubhanAllah, life is moving really fast and so is our changing appetite for the taste of fishes here …alhamdullillah fish is also cheap here.... after eons we have started getting fresh ones   we have really spicy masala but if  the spice level doesnt satify do add more . So you can add some chilli powder while preparing the masala if you need a little bit of spice there. Its difficult to grab the complete satisfaction  from Aj ..But he enjoyed it and said he would pack some to office ! Off to the recipe.

INGREDIENTS

FOR MARINATION:

• 500 gm avolli fish ,cleaned
• ½ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tbsp coconut oil for fry

FOR MASALA:

• 2 tbsp coconut oil
• 4 large onions, sliced
• 2 tablespoon chillies, paste 
• 2 large tomatoes, chopped
• ½ tsp turmeric powder
• 1/2 tsp garam masala powder
• 4 tbsp chopped mint leaves
• 4 tbsp chopped coriander leaves
• 2 strands curry leaves 
• Salt and pepper to taste

FOR RICE:

• 2 tbsp ghee
• 3 cardamom, split
• 1 pc cinnamon3 cloves
• 1 bay leaf
• 1 star anise
• 1 tbsp peppercorn
• 1 sprig curry leaves
• 1 small onion, thinly sliced
• 4 cups waterSalt to taste
• 2½ cup ghee rice, soaked for 15 minutes, washed and drained

FOR DUM:

• 3 tbsp ghee
• 2 tbsp coconut oil
• 1 large onion, thinly sliced
• 15 cashews
• 15-20 raisins
• 1 tbsp garam masala powder
• 4 tbsp chopped coriander leaves
• 4 tbsp chopped mint leaves.

INSTRUCTIONS

• Combine all ingredients except oil in the "for marination" section till well combined. Allow to marinate for at least one hour
• .Fry the marinated fish in the coconut oil flipping the sides, till browned and almost 75% cooked. Set aside.
• In a saucepan,  start making the masala by heating the coconut oil. 
• Add the onions and few curry leaves  and saute till the onions are soft.
• Add the ginger garlic crushed  and cook till the raw smell goes away .
• Add in the turmeric and saute well. Continue to cook till the tomatoes are totally cooked.
• .Add in the fried fish and cook for a few more minutes. Sprinkle in some water if the masala looks too dry.Add in the garam masala powder, mint leaves, coriander leaves and seasoning. Mix well and switch off.
• While the masala is getting cooked, make the rice. 
• Heat the ghee and fry the whole spices.
• Add the curry leaves and onion and saute till witled.
• Add the water and bring it to boil. 
• Add salt.
• Add in the drained rice and keep on high flame till the water comes to a rolling boil.Keep it on the lowest flame possible and cook on closed lid till the water is absorbed and the rice is almost cooked .
• Switch off
• .For the garnish ingredients, heat the coconut oil and ghee in a deep frying pan
• .Add the sliced onions with a sprinkle of salt and fry till browned. 
• Drain and set aside.
• Fry the cashews and then the raisins and set aside. Keep the frying oil aside.
• Now for the dum ..
• Spread one layer of rice . Transfer the fishes on a plate and layer only  masala on top. Sprinkle half fried onions, cashewnuts, raisins, chopped mint and coriander leaves and garam masala.Layer the remaining rice over the masala. 
• Layer the fishes on top .
• Sprinkle the remaining dum ingredients, the leftover fried oil .
• Cover with foil and close the lid tightly. 
• Keep on high flame for 5 minutes, then reduce to the lowest and keep it for 20 minutes. Switch off.Open the lid and remove the foil at the time of serving. Mix well and serve hot with raita and pickle.

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Malabar Mutton biryani , Kannur style.

I am thriving in a society where food culture is at its maxim. Malabar food has so much to offer that i at times find it difficult to grab it all. As no challenge is unturned .. i love to explore and dig in everything i can get my hands on. Inshahaallah i promise (myself ) to bring everything to this blog . Kannur the place i am from is no different from Kozikode and Thalassery  in many ways . 

Our delights are never ending and how much  i try to explore  the load just increases. 
Today's recipe is first of malabars favorite dish .
Mutton biryani has always been the no. One dish ... for Aj . A nice well cooked juicy mutton and perfect well blended masala .. ya you heard me right .. it has to be perfect for him .
And by luck every time this recipe for some reason turns out well for me .

 it all. As no challenge is unturned .. i love to explore and dig in everything i can get my hands on. Inshahaallah i promise (myself ) to bring everything to this blog . Kannur the place i am from is no different from Kozikode and Thalassery  in many ways .  



Our delights are never ending and how much  i try to explore  the load just increases. 
Today's recipe is first of malabars favorite dish . 
Mutton biryani has always been the no. One dish ... for Aj . A nice well cooked juicy mutton and perfect well blended masala .. ya you heard me right .. it has to be perfect for him . 
And by luck every time this recipe for some reason turns out well for me .



INGREDIENTS

3 cups basmati rice
1 kg mutton , cut into meduim sized peices
3 tableapoon oil 
4 large onions, slliced
2  tablespoon ginger paste
2 tablespoon garlic paste
6 green chillies, crushed (depending on your spice level)
2 large tomatoes, chopped
2 teaspoon  coriander powder
½ teaspoon turmeric powder
2 teaspoon garam masala powder
3 tablespoon coriander leaves, chopped
1 inch cinnamon
2 pods cardamom
3 cloves
6 cups of boiling water
1 tablespoon mint leaves
Salt to taste
4 tablespoon ghee
1 small onion, chopped
6-8 cashewnuts
2 tablespoon raisins
A bunch chopped coriander and mint leaves for garnishes.

Method 

Wash and drain rice .
Heat oil in pressure cooker, add half the coconut  oil and add the chopped onions ,cook till soften .
Add grinded  ginger garlic chillie pastes . Cover  Cook for five minutes.
 Add tomatoes and cook till mushy.
Add the spice powders and salt . Stir well on low flame .
Add the mutton ,, mix well and pressure cook for a whistle and lower flame and cook for 20 minutes minimum. This depends on the mutton also.
Off the flame let the cooker cool off the pressure.
Now open and simmer on high flame if the water quantity is high .the gravy must be thick .
Add the remaining coriander mint leaves. 
Add half teaspoon of the garam masala and stir well
. In a large saucepan,heat  the ghee. Fry the  onion slices cashews  raisins and keep aside. Reserve the ghee for late use.
Take a huge vessel ,heat ghee and add  whole masalas and stir fry. Add the rice  and stir fry for some minutes .Add 6 cups  hot boiling water into this.
Keeping on high .Add few mint curry leaves  and salt,  .
Cook on low flame till 3./4 cooked . mix well.
Now take out half of the rice , spread the mutton  masala, t. sprinkle fried onion, cashews and raisins,  garam masala,  chopped coriander mint leaves.Add the remaining rice on top  and then sprinkle all remaining ingredients. Close  the lid tightly  and cook on low flame for 15-20 minutes.
Serve hot with raita and coconut chutney and of course nice lemon pickle .

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King fish biryani/aikura biryani

Its the season for the king fish.The name itself implies the this how wonderful fleshy and succulent this fish is.Aikura ,as that's how its said in malayalam , is best consumed in its first catch.Its easy and quick cooking time delivers  the biryani  ,an easy dish at hand.Kishgfish is usually cut into very thin slices.Over frying them would lead to dryness,so quick tossing works best for this recipe. Now over to the recipe ......

Ingredients:

Kingfish/aikura 1 kl Washed ,cut iinto thin slices

 For the marinade:

Red chilli pwd.(kashmiri)1 tsp

Turmeric pwd 1 /2 tsp

Salt to taste

Curry powder(homemade)1 tsp

Marinate the fish in the above mentioned powders and fry for 5 minutes on each side .

The masala should only coat the fish .

For the biryani masala:

Onions 1 kl sliced 

Tomatoes 1/4 kl sliced 

Ginger paste 1 tsp

Garlic paste 1 tsp

Green chillies 2 / cup of rice (10 for 5 cups rice)

Powders required:

Garam masala 1 tsp

Pepper pwd 1 tsp

Turmeric pwd.1/4 tsp

Coriander pwd 1 tsp

Cumin pwd. 1 tsp

Salt to taste

Lemon . Juice of one lime

Mint leaves 1/4 cup

Coriander leaves 1/4 cup

Curry leaves 1 strand

For garnishing

Fried onions 

Fried cashews and raisins

Fried shallots made into paste 1 tbsp

For the rice:

Biryani rice/basmati ricep or any rice of choice 1 kl( washed and drained for 5 mints)

Whole garam Marsala:

Cinnamon 1 

Cloves 2 cardamom

Boiling water (1 and 1/2 cup = 1 cup rice)

Measure the rice and take cup measurement of water

Salt to taste

Method:

1. Fry the onions and nuts for garnishing and keep aside.

2. Fry the fish and keep aside.

3. In a pressure cooker ,saute the onions till soft brown color.

3 add the ginger,garlic paste and the green chillies.cook till raw smell disappears.

 4. Add all the pwds.mentioned above,stir well and close the lid.

5. cook for 3 whistle time 

6.check the masala And add the shallot paste

I added only Haif a glass of water.

7 add the lime juice and the leaves ,salt 

Add the fish and let ti simmer for 5 mints 

The masala is ready

Now for the rice:

Heat the oil 1/2 cup ghee/ butter

Saute the onions and add the whole garam masala

Add the boiling water and the salt

Add the rice and  once the water has evaporated cover and cook for 20 mints

Take another vessel ( itook the fish out )layer the masala on the bottom .

Layer the semi almost cooked rice on top

Then layer again the masala and the rice finally

Place fish pcs. On top

Garnish with onions and the nuts

Close the lid tight and cook at low heat for 10 mints

This is called dum cooking

The vapours should arise from the bottom,so prick holes throughout the dum layered rice . 

The taste and the aromas will remind oneself as to why its known as a delicacy....

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THALESSERY BIRYANI...A LITTLE DIFFER:)

Biryani ,the word comes to mind when u have a party,weddings,anything to do with happiness ,u could say.
My bro.just cooked this dish,and passed it on saying that didnt get enough of it!Ya we r all good cooks,no gender bias,here when it comes to Kitchen Fiesta.thats my kitchen.He mixed and matched mom's recipe along with the original one ,and it turned out great.

ingredeints:

1 kl chicken cut into biriyani pcs.

for marination:

turmeic pwd. 1/4 pwd 

corriander pwd . 1 tsp

chilli pwd. 1 tsp salt 

curd 1 tsp

for the masala:

onions 4 big sliced thinly

tomatoes 2 sliced thinly

ginger garlic paste 2 tbsps

green chilli pastes 3 tbsps

powders:

turmeric 1/4 tsp

corriander pwd 1 tbsp.

red chilli pwd 1 tsp 

garam masala pwd.1 tsp.

salt to taste 

ghee 1/4 cup

Knor masala cubes(optional) 1

lemon juice of one lime

for the rice:

biriyani rice (of ur choice)1 kl washed and drained

water is 1 cup rice =1 1/2 cup water boiled

garam masala whole :

cardamom 1 cloves 2 cinammon 2

salt to taste

method:

marinate the chicken pcs and fry in oil till half done,and keep aside reserve the oil .

wash and drain the rice,

heat the ghee and fry  the onions to translucent ,add the ginger garlic paste and the green chillies

after stirring for 15 mins and the raw smell of the pastes r gone add the pwds mentioned above.

add the tomatoes and smash well,

add the Knore cube and stir,adjust the salt to your taste.

add the fried chicken,toss well and cook in the masala stirring  ocassionally

add lemon juice of one lime to enhance the masala

Prepare your rice:

heat ghee add the onions and the garam masala wholes,add the boiled water ,add the salt

add the rice (drained well).adjust the salt.

cook the rice till 3/4 done 

dum cooking:

Now take out half  of the rice and add the masala add other half rice on top of the masala.

cover will foil and lid it well tight.

garnish with fried nuts,currents,mint ,corriander leaves,onions.

Note add the reserved fried oil on top of the layered rice ,this will also boost the aroma of the biryani.

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HAMOUR BIRYANI

A perfect meal for the weekends.This fleshy fish is perfect for special occassions.Fish biryani is the easiest to make,when it comes to others like chicken ,beef ,mutton,etc.
INGREDIENTS:
hamour fish 1kl
onions 1 kl.sliced
ginger garlic paste 1 tbsp
green chilli paste 1 tbsp
tomatoes 1/2 kl
powders needed:
turmeric pwd 1/2 tsp
corriander pwd 1 tsp
jeera pwd 1/2 tsp
garam masala pwd 1 tsp.
pepper pwd.1/2 tsp
salt to taste
biryani rice of your choice 1 kl,washed and drained(4 cups)
mint leaves 1/2 cup
corriander leaves 1/2 cup
curry leaves 2 strands
lemon juice of 1 lime
FOR RICE:
ghee( for rice )1/2 cup
garam masala whole cloves 1,cardamom 2 ,cinnamom 1 "
for garnishing fried onions ,cashews and raisins
hot water 6 cups(1 cup rice=1 1/2 cups of water)
METHOD:
1. first marinate the fish in a pinch of turmeric and red chilli.(each of 1/2 tsp)
2.shallow fry the fish in oil ,only for few mints,keep aside.
3.in the same oil the fish was fried in, add the onions,saute till they are translucent
4. add the ginger garlic paste and the green chillies ,cook for few mints.
5.add all the pwds,and the tomatoes mentioned above and add 1 cup water .cook for 15 mints
6. add the fried fish and leaves,lemon juice
7.cover and simmer for few more mints
8.be careful not to sitr well as the fish might crumble.
9 in a big vessel add the ghee ,when hot add the whole garam masala and the hot water
.When the water is boiling add the drained rice and cover and cook till 3/4  of the rice is cooked.
10.Dum Layering:Take out half of the rice and fill in the fish masala,and top it with the rest of the rice.
11.prick holes all through the layered biryany for the heat to get through
12 garnish finely with fried onions and cashews ,raisins.
NOTE: I usually take out the fish and layer it on top of the rice so they don't break off.
         

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