Beef Biriyani

Biriyani Rice- 1/2 kg Beef - ½ kg Onion(big) - 2 nos(thinly sliced lengthwise) Chilly powder – 1 tsp Turmeric powder – ½ tsp Pepper powder – 1 tsp Green chillies -  8 nos Ginger-garlic paste - 2 tsbp Garam masala powder - 1 tsp Garam masala (whole) - A few Ghee – 1/4 cup Coconut oil – 1/4 cup Coriander mint leaves - A few Lemon juice - of 1 lemon Salt - As reqd  Fried onions – 4 tbsp

Fried cashewnuts -1 tbsp  Fried raisins – 1-2 tsp Preparation Marinate beef with chilly powder, turmeric powder , pepper powder and salt . Keep it aside for 10 mnts. Boil rice in salty boiling water, add garam masala (whole) and lemon juice and drain it when half done. Saute onion with oil in a pressure cooker till brown.Add green chilly, ginger-garlic paste, garam masala powder and salt as required and saute well.  Then add the marinated beef and  cook until the beef done well. Finaly add some chopped coriander and mint leaves. Grease a vessel with little ghee.Spread 1/2 of the beef masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some fried onion , nuts raisins and a pinch of garam masala . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts ,raisins and garam masala. Close it with a air tight lid and put biryani in dum for 10 - 15 min .Garnish with coriander and mint leaves and serve beef biryani hot with putheena chammanthi and pickle .

Vegetable Biriyani

Ingredients
Biriyani rice                                                       1/2 kg
Cauliflower, cut into flowerettes                        250 gms
Green peas, shelled                                            50 gm
Carrots, cut into 2.5 cm. long pieces                 100 gms.
French beans, cut into diamond shaped pieces   100 gms.
Potatoes, cut into four pieces each                        3 Medium
Cardamoms                                                         6 Nos
Cinnamon                                                            1 Piece

Cloves                                                                 4 Nos
Peppercorns                                                         8 Nos
Shahjeera                                                             1 Ts

Bay leaves                                                            2 NOs
Strands saffron                                                       Few    

For  Masala

Onions, sliced                        250 G

Curd                                     1/2 Cup

Chilly powder                           2 Ts

Ginger-garlic paste                    2 TBs

Mint paste                                1 TBs

Garam masala powder              1 TBs

Coriander-cummin powder    1.5 TBs

Salt                                              To taste

Ghee                                        3 TBs

Oil                                               For deep frying onions

For  garnishing

Tomatoes, sliced                        1 Nos

Capsicums, sliced                      1 Nos

Onions, fried till crisp                 1 Nos

Mint leaves                                   Few

PREPARATION
     Wash the vegetables and keep aside . Mix all the ingredients for the masala, well except the ghee and oil and marinate the vegetables in it for 1/2 an hour.

     Heat oil and deep fry the onions till well browned. Remove from oil and let it cool . When cool, grind to a paste.

    Wash and cook the rice and keep aside . Lightly roast the saffron, powder and sprinkle over the rice.
     Heat ghee in a kadai and season it with the whole spices.
     Add the vegetables and saute for some  minutes.  Add enough  water and cook the vegetables till done and almost dry.
     Grease a vessel with little ghee and   arrange alternate layers of rice and the prepared vegetables.Close it with a airtight lid and put in dum for 10-15 mnts.  Garnish with fried onion, capsicum and tomatoes.

     Serve hot with chammanthi, pickle and pappad.

MUTTON BIRIYANI

INGREDIENTS ;

Biriyanii rice - 1/2 kg
Mutton - 1/2 kg(cleaned and cut into medium  pieces)

Onion sliced - 250 g
Tomato sliced - 100 gm
Green chillies - 8 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 1 tbs

Raisins  - 1/2 tbsp
Cinnamon -  a small piece
Cloves- 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel - 1/2 tsp
Garam masala - a pinch
Mint leaves- 1 tbsp
Coriander leaves - 1 tbsp
Ghee - 2 tbsp
Coconut oil - 2  tbsp
Salt - As reqd

PREPARATION Clean rice and Keep aside.Heat oil in a heavy bottom pan or a kadai. Add 1/4 of the sliced onions, cashew nuts, raisins and fry till golden brown. Keep aside. Heat up the remaining oil.Season fennel.Add rest of the sliced onions  and fry, till it becomes soft. Add ground pastes,  tomatoes, , turmeric powder, pepper powder, curd,  and saute till the oil starts to separate.  Then add mutton and cook, till the mutton is 3/4th cooked.Add enough salt and a pinch of garam masala .  Cook the rice along with all spices and salt, till it is 3/4th done. Grease a vessel with little ghee.Spread 1/2 of the mutton masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion , nuts and raisins . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts and raisins . Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 min  Serve mutton biryani hot with putheena chammanthi and pickle .

Fish Biriyani

Ingredients :
Fish - 1 kg(cut in to average pieces)
Biriyani Rice - 4  cup
Onion - 3
Tomato - 2
Ginger - 1 piece
Garlic - 5-6 flakes
Green Chilli - 10
Chilli Powder - tsp
Turmeric Powder - 3/4 tsp
Salt
Curd - 1 tbsp
Lemon Juice - 2 tsp
Cashew nuts - 1 tbsp
Kismis - 1/2 tbsp
Coriander Leaves - A handful
Mint Leaves - A handful
Ghee - For Frying(Optional)
Water - 6 cup

For Masala 
Cinnamon - 1 piece
Cardamom- 6
Cloves - 6
Star Anise  -1
Cumin-  1/2 tsp
Fennel seeds - 1 tsp
Grind all together to a fine powder.

PREPARATION
 Marinate the fish pieces with chilly powder, Turmeric and salt and keep aside  for 30 mnts .
Crush ginger,Garlic and Green chilly.
 Wash the rice and drain the water well  . Fry the rice with little ghee. when little crispy, add water , salt,a small piece of cinnamon, 3 cardamom  ,3 cloves and cook the rice.

Fry  the sliced onions,crushed paste and tomato well. Add salt, curd and turmeric   . Fry the marinated fish pieces lightly.

When the water in the masala is almost dried add the fish pieces to it and cook for sometime.Then add the above garam masala powder and  lemon juice and stir for some time. Fish masala is ready.

 Fry little onions in ghee till golden brown then fry cashew nuts and kismis  and keep aside.In a tray, arrange masala and the rice in layers.First the fish masala and second layer is the rice,sprinkle little garam masala  powder,lemon juice,coriander leaves and fried onions, nuts and kismis. Repeat the steps ,the final layer should be rice.

 Cover it well,and keep the vessel  in a low flame  for at least 20 mints.The Fish biriyani is ready .

Thalassery Chicken Biriyani

Ingredients
For marination Dressed Chicken: 1Kg (12 big pieces)
Coconut oil: 6 tbsp
Curd: 1 cup
Red chilly powder: 1 tbsp
Turmeric Powder: 1/2 tea spoon
Garam masala: 1/4tsp
Salt: as required
For masala
Ghee/Coconut oil: 2tbl spoon
Onion: 5 No
Tomato: 3 No
Green chilly paste: 2 tbsp
Ginger paste: 2tbsp
Garlic paste: 2tbsp
Coriander & Mint Leaves: 2tbsp each
Curry leaves: 1tbsp
Garam masala: 1/4tsp
Lemon: 1/2
Salt: as required
For rice
Ghee: 4 tbsp
Rice: 6gass
Water: 9glass
Cardamon: 6 no
Cloves: 6 no Cinnamon: 1 big piece Lime juice: 1tbsp
salt: as required
For garnishing
Onion - 1 small
Rose water: 1/2 tbsp
Biriyani colour: 1 pinch
Cashewnuts: 100 gram
Raisins: 50 gram
Ghee:3tbsp
Garam masala: 1/4tsp
Coiander leaves: 1tbsp
Mint leaves: 1tbsp
Marinate chicken with curd,turmeric powder,chilly powder,garam masala and salt.Set aside for 20 minutes.Shallow fry it (half fry). Keep it aside.
Boil ee/cocunut oil in a pressure cooker. Add chopped onion and stir well,then add green chilly paste. Add ginger garlic paste then add crushed tomoto, curry leaves, garam masala, lemon juice and salt. Close the vessel.Open after one whistle, and add half fried chicken and wait for another one whistl.Then add coriander and mint leaves &limejuice. Keep aside.
Boil 2 tbsp ghee in a deep vessel.Fry small thin pieced chopped onion in to deep golden brown.Fry cashewnuts and raisins also. Collect them from ghee and keep aside. Add water and boil. Then add cardamon,cloves,cinnamon .Add rice ,salt and limejuice and make ghee rice.
Add 1/4 th of the ghee rice prepared on top of the masala.Sprinkle color mixed rosewater and 1/4 of ghee. Add a pinch of garam masala,fried cashewnuts , raisins along with fried onion . Now add the remaining rice as well.Make four same layers,one above other.
Keep the vessel tightclosed and put in minimum heat for 20 minutes,thentake it out from stove. Seperate the rice and masala. Garrnish with rest of the fried cashewnuts,raisins,fried onions & leaves.

u may serve this biriyani with Easy putheena chammanthi(mint leaf chutney)

& Ulli surka

Putheena chammanthi

Ingredients
Green chilly : 6 no.
scrapped coconut :6 tbsp
mint leaf: 50 gm
Fried sesame:1 tbsp
curd:1 cup Salt:As required

Preparation
Cut mint leafs in to small pieces.Add the other ingredients &grind in the mixi.
Ulli Surka
Ingredients
Red onion : 3(sliced very finely)

Green chilly : 6(slit vertically)

Plain vinegar: 6 tbsp

Water : 4 tbsp

salt :As required

Preperation:

Mix everything together & serve with Biriyani