Anda biryani

Anda biryani

Ingredients

• Boiled eggs                                       6 nos
• Basmati rice                                     1/2 kg
• Fried onions                                     1 cup
• Ginger &garlic paste                       2 tbsp s
• Green chilies paste                          1 tbsp
• Onion slices                                     1/2 cup
• Green chilies slices                         8 to 10 nos
• Potato slices                                    1 cup
• Tomato big pieces                           6 to 8 pieces
• Curd                                                1 big cup
• Lemon juice                                    2 to 3 tbsp s
• Biryani masala powder                 2 tsp
• Bay leaves                                     2 nos
• Star anise                                      2 nos
• Cinnamon stick                             2 inches
• Black cardamom                          2 nos
• Mint (pudina) leaves                   1/4 cup
• Fresh coriander chopped           1/2 cup
• Ghee                                           1 tbsp
• Oil                                              5 to 6 tbsp 
• Chili powder                              1 tsp
• Salt to taste

Process

Soak rice in water for 1/2 an hour, boil eggs, cut tomatoes in to big pieces. Take a pan, add 5 to 6 tbsp s of oil, fry boiled eggs adding 1/4 tsp turmeric powder and a pinch of salt in a lower flame for few mins and sprinkle chili powder over the eggs and keep aside. Now fry tomato pieces in the remaining oil for few mins in a low flame and keep aside. Now saute bay leaves, star anise, cinnamon stick and black cardamoms in the remaining oil in the same pan. Now add sliced onions, green chili slices and potato pieces, saute till golden yellow. Now add green chili paste with g & g paste and half quantity of mint leaves and coriander leaves. Saute well and add curd and toss. Now add 5 glasses of water and add salt to taste. Mix well and bring it to boil. When water starts boiling add soaked rice and stir. Now close the lid , cook rice in a lower flame for 10 to 15 mins. Now open the lid add 1 tsp ghee, sprinkle fried onions, remaining mint leaves and coriander leaves and lemon juice. Now add fried tomato pieces to rice and close the lid. Cook in a lower flame. (Do not stir or mix the rice). After few mins open the lid and garnish the rice with fried eggs. Again close the lid and cook for few mins in a lower flame. Check the rice weather the rice is cooked or not and off the flame. Rest the rice for 20 to 30 mins. Now mix and serve the biryani with raita. Yummy egg biryani is ready to eat and serve. 

     

Chicken keema pulao

Chicken keema pulao

Ingredients

• Chicken keema                                 1/2 kg
• Basmati rice                                      3/4 kg
• Sliced onion                                      1 big cup
• Sliced green chilies                          8 nos
• Curd                                                  1 cup
• Chili powder                                    1 tbsp
• Ginger & garlic paste                      2 tbsp s
• Biryani masala powder                   1 tbsp
• Star anise                                         2 nos
• Shahi jeera                                      1/2 tsp
• Mint (pudina) leaves                       few
• Fresh coriander                             1/2 cup
• Lemon juice                                   2 tbsp s
• Salt to taste
• Oil 

Process

Fry onion slices in oil till golden brown and keep aside. Soak basmati rice in water for an hour. Take a mixing bowl and marinate chicken keema, curd, chili powder, salt, ginger & garlic paste and biryani masala powder for an hour. Now take a pan and add 3 to 4 tbsp s oil and heat. Now add star anise, green chilies and shahi jeera fry for 1 min and add marinated chicken. Cook till water evaporates and oil separates from chicken masala. Now add rice, fried onion slices, mint leaves, coriander (chopped), mix well and add required amount of hot water(4 glasses) to rice. Add salt and lemon juice and cook by covering lid. Stir frequently. Cook till rice is soft. Now, Chicken keema pulao is ready to serve.

Pot Avakaya Biryani

Pot Avakaya Biryani

Ingredients

• Basmati rice                                        1 glass
• Mango avakaya (pickle)                    3 tbsp s
• Potato pieces medium size                 1 cup
• Sliced onions                                     1 cup
• Green chilies sliced                           5 to 6
• Tomato pieces                                   1/2 cup
• Onion and garlic paste                     2 tbsp s
• Mint leaves (pudina)                        few
• Bay leaves                                        2 nos
• Shahi jeera                                       1/2 tsp
• Cardamoms                                      3 nos
• Cloves                                               3 nos
• Dalchini stick                                   1 inch
• Black cardamoms                            1 nos
• Star anise                                         1 nos
• Biryani masala powder                   1 tsp
• Ghee                                                2 tbsp s
• Oil                                                   2 tbsp s  
• Salt to taste

Process

Soak rice in water for an hour. Take a clay pot or non stick pan on the flame, add ghee and oil and heat. Now fry potato pieces and then fry shahi jeera, bay leaves, cardamoms, cloves, black cardamom, stick, star anise one after another. Then add pudina, onions, green chilies and onion & garlic paste. Fry all the items well and add tomato pieces and cook till tender. Now add 2 glasses of water and avakaya (mango pieces with juice) and mix well. Now add biryani masala powder and salt to taste. When water starts boiling add soaked rice and mix well. Cook rice by covering lid in a lower flame. Cook for 20 to 30 mins. Open the lid and garnish with cashew nuts and chopped coriander. Now hot, yummy and mouth watering pot avakaya biryani is ready to serve and eat with dahi raita.

Garlic Rice

Garlic Rice

Ingredients

• Rice                                                    200 gm s
• Garlic cloves (without skin)             1 big cup
• Dry red chilies (pieces)                    10 nos
• Curry leaves(karepatta)                   few
• Cumin seeds                                    2 tbsp s
• Oil                                                    3 tbsp s
  
  
  
  
  
  
  
  
  
  
  
    
  Process

Cook 200 gm s of rice in a pressure cooker with 450 ml water and 1 tsp oil for 2 to 3 whistles. When done open the lid and let it cool. Take a pan , heat it. Add oil and add cumin seeds and saute till the color changes. Now add garlic cloves, chili pieces and karepatta and toss for 5 mins in a lower flame. Now add 1 cup of water and salt to taste and cook by covering the lid. Cook in a simmer flame. Open the lid when garlic is boiled, higher the flame and add cooked rice and toss well for 2 to 3 mins. Now off the flame and mix the cooked rice with garlic. Now yummy and delicious garlic rice is ready to serve with tomato sauce.

Coconut Rice (Kobbariannam)

Coconut Rice

Kobbariannam

Ingredients

• Rice                                                      2 big cups
• Coconut milk                                        3 big cups
• Onion slices                                          1 cup
• Green chilies slices                               15 nos
• Ginger & garlic paste                           3 tbsp s
• Potato cubes (1 inch size)                     1 cup
• Carrot cubes (1 inch size)                    1/2 cup
• Bay leaves                                           3 nos
• Cardamoms                                        8 nos
• Cloves                                                8 nos
• Star anise                                           2 nos
• Cinnamon stick                                  2 inch piece
• Shah jeera                                         1/4 tsp
• Kasurimethi                                       1 tbsp
• Ghee                                                  1 tbsp
• Salt to taste

Process

Clean rice with water and set aside. Place a kadai on the stove, add ghee with 2 tbsp s oil and heat it. Now add shah jeera and bay leaves and saute it till golden brown. Now add ginger garlic paste and saute it then add cardamoms, cloves, star anise, cinnamon sticks and saute it. When done add onions, green chilies, potatoes and carrots and stir well toss for few mins. Now add 3 cups coconut milk, 2 cups water and salt. Now bring it to boil. When coconut milk starts boiling add rice and stir. Cover the kadai with lid and cook in a lower flame till the rice becomes soft. Now add kasurimethi and mix well and close the lid and do not allow the steam to come out. Now yummy coconut rice ready to serve with dahi raita.