MALABAR CHICKEN BIRYANI RECIPE

INGREDIENTS:

1/2 Kg Chicken
1/2 kg Jeera Samba Rice
2 Tbsp Ghee
1 Tbsp Coconut oil
3 Big Onions
2 tsp Ginger Garlic Paste
Coriander
Pudina
Whole Garam Masala
1 Tbsp Garam Masala Powder
1 tsp Chilly powder
1 tsp Coriander Powder
1 tsp Turmeric Powder
12 - 15 Green chillies
Salt - to taste

METHOD:

Marinate chicken with chilli powder, coriander powder, turmeric, salt and garam masala powder for an hour.

Fry onions till brown. Add little garlic paste along with the whole garam masalas.
Add the marinated chicken and rice. Stir for a minute.
Add the grounded green chillies and water.
Add chopped coriander and mint. Cook in the pressure cooker for about 2 whistles.
Serve with Raitha. 

GHEE RICE RECIPE

INGREDIENTS:

1 kg Basmati rice / Jeera Samba 

20 nos Sambar onion  

5-6 Cardamom

4-5 Cloves

2 inch piece Cinnamon

2 Tbsp Ghee

1/2 Ltr Milk
1/2 Ltr Water

50 gms Cashewnut

50 gms Raisins 

METHOD:

Add ghee in a frying pan and add spices and fry till they crackle, cardamom, cloves, cinnamon
Now mix in the finely slice onions and fry till little pink in color
Add the rice and mix well .Add the milk and water and let it to boil
once the water is absorbed reduce the flame
cook on a slow flame till the rice is done.

JEERA PULAO RECIPE

INGREDIENTS:
                                                             

500 Gms Basmati rice
1 tsp Jeera seeds
3 nos Crispy fried Onions
2 nos Bay leafs
3 nos Cloves
2 nos Cinnamon sticks 
4 nos Cardamom
2 Tbsp Ghee
200 ml Milk
Salt to Taste

Pre cook the rice to 80% and keep aside

METHOD:

Wash the rice and soak in water for half an hour.
Heat ghee in a heavy saucepan, add Jeera seeds, when the jeera is fried
Add bay leafs, cloves, cinnamon sticks, cardamom, to the same ghee and fry for a while.
Add the milk & fried Onion  
Add the pre cooked rice, salt, Cover with a lid and cook on a low flame, cook until the rice is done. 
Serve jeera rice hot with any spicy curry or raita.

ANDHRA VEGETABLE PULAO RECIPE

INGREDIENTS

500 Gms Basmati Rice

200 Gms of Assorted Vegetables
4 no’s Onions
3 no’s Tomatoes
10 no’s Green Chilli
1 Tbsp Ginger & Garlic Paste
3 no’s Star Aniseed
5 no’s Cardamom
4 stick Cinnamon
½ tsp Chilli Powder
200 ml Curd
¼ Bunch Coriander
¼ Bunch Mint
50 ml of Each Oil, Ghee & Dalda   


METHOD

Precook the rice to 80%, strain and keep a side
Add whole Garam masala & green chill into the oil mixture and saute for some time
Add finely sliced onion and cook until the oil leaves the onion, add ginger & garlic and cook until the raw flavor leaves,
Add chili powder, and then add the vegetable, tomatoes and curd, stir well and cook all the vegetable to tender.
Add the chopped coriander & mint leaves
Add the pre-cooked rice on top of the Gravy and mix the rice once for uniform flavors  


Note : Check the spiciness of this dish as this dish is suppose to be spicy & little tangy, if not pungent, you may add few more chilli.

VEGETABLE PULAO RECIPE

INGREDIENTS:

500 gms Basmati Rice

200 gms Mixed Vegetable 
(potato, carrot, beans green peas )
150 gms Finely Sliced Onion 
1 Tbs Ginger / Garlic Paste
8 nos Sliced Green Chilies 
3 pcs Cinnamon
6 nos Cardamom
6 nos Cloves
2 nos Bay leaves
1 tsp Red Chilli Powder
3 nos Tomato
1/4 bunch Mint
1/4 bunch Coriander
012 ml Ghee
60ml refined Oil

Pre cook the rice to 70% and strain out and keep aside. 

METHOD:

Cut all the vegetables into small thin pieces and
Take oil, dalda & ghee in a equal proportion add green chilli, cinnamon cardamom, cloves, bay leaves cook for some time. 
Then add onions and saute them until they get pink in color.
Add ginger / garlic paste, add turmeric powder, chilly powder, 
Add tomatoes & add all the vegetables and cook until the vegetables are cooked 
Add mint & coriander
Add the pre cooked rice and mix well with very light hands so that the rice grain doesn't break.
Dum Cook until the steam comes out of the vessel  
Serve the vegetable Pulao hot with Raitha 

CHAT PATA VEGETABLE BIRYANI RECIPE

INGREDIENTS:

500 gms Basmati Rice
200 gms Mixed Vegetable 
(potato, carrot, beans green peas )
150 gms Finely Sliced Onion 
1 Tbs Ginger / Garlic Paste
8 nos Sliced Green Chilies 
3 pcs Cinnamon
6 nos Cardamom
6 nos Cloves
2 nos Bay leaves
1 tsp Red Chilli Powder
1/2 tsp Jeera Powder
1/2 tsp Garam Masala
3 nos Tomato
250 ml Curd
1/4 bunch Mint
1/4 bunch Coriander
60 ml Dalda
60ml Ghee
60ml refined Oil

Pre-cook the rice to 70% and strain out and keep aside. 

METHOD:

Cut all the vegetables into small thin pieces and
Take oil, dalda & ghee in a equal proportion add green chilli, cinnamon cardamom, cloves, bay leaves cook for some time. 
Then add onions and saute them until they get pink in color.
Add ginger / garlic paste, add turmeric powder, chilly powder, jeera powder
Add tomatoes & curd now add all the vegetables and cook until the vegetables are cooked 
Add mint & coriander
Add the pre cooked rice and mix well with very light hands so that the rice grain doesn't break.
Sprinkle little garam masala. cover the vessel with a lid.  
Dum Cook until the steam comes out of the vessel  

Serve the vegetable Biriyani hot with Raitha