This recipe is a delicious option for those vegetarian days that has to be followed...best served alongside with raita and cauliflower fry...:)
Do view my video recipe and subscribe to my YouTube channel for regular updates...:)
Ingredients: 200 Grams Paneer(cubed) 1 Large Onion(chopped roughly) 1 Medium size Tomato(roughly chopped) 5-6 Tbsp Green masala paste 2 Cups Basmati Rice 1 Tbsp Turmeric powder 2 Cinnamon sticks, 1 Bayleaf, 2 Black Cardamom, 3 Green Cardamom, 3 Cloves,1/2 Tsp Fennel Seeds and 2 Strands Javitri 2 Tbsp Oil 2 Tbsp Ghee 1 Cup Coconut milk or regular milk
For 1 cup rice add 1 1/2 cups liquids
For Masala Paste: 6-7 Green Chilies 1 1/2 Inch Ginger 10 Pods Garlic 2 Sprigs Curry leaf Fist Full Mint and Coriander leaves
Add all the ingredients to a mixer jar and grind to a smooth paste add 1/2 cup water to grind into a smooth paste.
Method:
On a medium flame heat a pressure cooker add oil and ghee add the paneer and fry till light golden in color drain oil and reserve in a plate.
In the same oil add the onion and fry till light pink in color add tomato and fry till moisture has reduced add green masala paste and fry till oil surfaces add the fried paneer and allow to cook for a minute.
wash and drain the basmati rice.
Add the rice to the paneer masala measure and add water and milk 2 cups water and 1 cup milk add salt and stir and bring to a boil.
Place a cover and whistle allow to cook for 2 to 3 whistles switch off the stove allow the pressure to reduce.
Once the pressure has reduced open the pressure cooker add lime juice and freshly chopped coriander mix well and serve right away...:)
Excellent recipe for new years party this recipe was first prepared using vegetables inspired by my friends blog and with her knowledge I created my take on the same. to prepare recipe in vegetarian version please click here to visit priyasfest.com thanks to priya for a wonderful most attractive and innovative recipe idea.
Recipe Demo Video...Enjoy...:)
Ingredients: 1/2 Kilo Boneless Chicken (I used chicken breast) 1/2 Kilo Basmati Rice 3 Onions 2 Fist Full Mint and Coriander 10 Green Chilies 2 Tbsp Ginger Garlic Paste 1 Chicken Stock Cube 2 Tbsp Garam Masala Powder 1 Tbsp Chilly Powder 1/2 Tbsp Turmeric Powder 1/2 Tbsp Cumin Powder 3 Cardamom pods, 3 Cloves, 2 Inch Stick Cinnamon, 1/2 Tbsp Fennel Seeds. 1/2 Cup Yogurt Salt as per taste 5 Tbsp Oil 3 Tbsp Ghee Ajinomoto/MSG (Optional) Milk Half cup 2 Pinch Yellow color or Saffron strands 1 Cup Wheat flour
Prep Up:
Clean and wash the chilies add to a mixer jar to prepare paste.
Using a mortar and pestle crush the cardamom cloves fennel and cinnamon.
Peel was and slice the onion heat oil in a wok and fry the onion till light brown in color.
Clean and wash the mint and coriander finely chop and reserve.
Cut the chicken into bite size cubes wash and drain water reserve.
Add yellow color to the milk.
Prepare a tight dough with wheat flour and water.
Marination:
In a mixing bowl add the chicken, yogurt, crushed spice, garam masala, turmeric, chilly powder, cumin powder, ajinomoto, chicken stock cube, mint
Method:
Heat oil and ghee in a wok add the marinated chicken and fry till the masala has cooked a bit add 2 to 3 cups water cover and allow to cook till well done.
Boil water in a pot to cook rice add salt.
Wash the basmati rice thrice and add to boiling water stir and allow to cook till rice is half done.
The rice should be in breaking consistency ex:should have a bite. once the rice has cooked drain the water and reserve the rice.
Spoon out the chicken into mug and pack the cooked rice.
Drizzle the milk mixture.
Roll out the dough into small roti and cover on the mug.
Place the mugs in the oven at 180 degree for 15 to 20 minutes till well done.
Open the dough to check if the rice has cooked once done...
This is a secret recipe out of my grandmoms dairy. all in all its good for patients who are suffering from common cold and fistula. people who hate radish will surely enjoy this recipe the aroma of ghee combined with radish is so good its a simple lunch recipe do try it...:)
Do watch my demo video...enjoy...:)
Ingredients:
4-5 Radish
2 Cups Cooked Rice
1 Bell Pepper(Optional)
1 Onion
1/12 Tbsp Black pepper corns crushed
2 Tbsp Ghee
2 Tbsp Oil
Salt as per taste
Prep up:
Peel and chop the radish into bit size cubes.
De-seed and chop the bell pepper into cubes.
Finely chop the onion.
Method:
Heat the wok on a medium flame with oil and ghee.
Add the finely chopped onion and fry till transparent add the radish and fry a bit to cook the radish sprinkle some water cover and allow to cook.
Once the radish has cooked add the bell peppers stir allow to cook till moisture evaporates.
Make a well in the middle of the veggies add ghee and crushed peppercorns allow the pepper to fry a bit before mixing stir and fry the veggies till oil separates.
Add cooked rice and mix well till the veggies have distributed evenly allow the rice to heat up a bit before serving.
Garnish with mint and coriander serve hot...enjoy...:)
Ingredients for Biryani 1/2 Kilo Chicken 1/2 Kilo Basmati Rice 4-5 Green Chilies(slit) 1 Bay leaf 3-4 Cloves 3 Pods Cardamom 1 inch stick Cinnamon 1 Medium Onion (thinly sliced) 1/2 Tsp Turmeric powder 1 Chicken Stock Cube (Optional) 2 Tsp Oil 2 Tsp Dalda or Ghee Salt to taste 1/2 Lime
Biryani Special Masala Paste 1/2 Inch Stick Cinnamon 2 Cardamom 3 Cloves Pinch Nutmeg 2-3 Strands Javitri 1/2 Tsp Fennel Seeds 1 Onion 2 Inch Ginger 10 Pods Garlic 1/2 Bayleaf Fist Full Coriander and Mint 6 Green Chilies 2 Tbsp Oil
For Marination 1/2 Cup yogurt 1/2 Tsp Turmeric
Do watch demo video...enjoy...:)
First Step:
Marinate the chicken in yogurt and turmeric for 1 hour before preparation.
Second Step:
Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.
Add all the ingredients to a mixer jar and grind to smooth paste.
Third Step:
Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.
Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.
Final Assembly:
Wash the rice drain and set aside.
Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.
Add the washed rice and fry for a minute.
Add the cooked chicken to the rice and fry on medium flame.
Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.
Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)
Benne Kadubu is one of the most favorite dishes served in coorg its served for break fast lunch and dinner these lite and fluffy dumplings can be served with chutney, chiken curry and mutton or pork vindaloo.
1 Cup Cream of Rice 1/4 Cup Coconut grated 1 1/2 Tbsp Butter 2 Cups Water Salt to Taste
Do watch the video demo...:)
Boil water in a heavy bottom wok or pan add coconut and butter to the boiling water.
Once the butter has melted and the coconut has cooked a bit add the rice and keep stirring make sure there are no lumps formed in the process. cover and allow to cook for 5 to 10 minutes.
Once cooked remove from flame allow to cool.
Form equal size roundels and place in a steamer or idly cooker to steam.
Allow the dumplings to cook for 10 minutes till firm and and soft.
Thanks to all my friends on Facebook and You tube you guys rock you have tried my moms chilly biryani recipe and posted me lot of comments so many of you have asked for a updated version here's to all those who love spicy hot mutton biryani...:)
Please click here to see the older version of green chilly mutton biryani..:)
500grams Basmati Rice 1Kilo Mutton 2 Large Onion(Chopped into cubes) 4-5 Tbsp Green Chilly Biryani Paste 5 Green Chilly (Slit in middle) Fist Full Coriander and Mint Leafs washed and chopped 1/2 Lime Juice 2 Pods Cardamom 3-4 Cloves 2 inch Sticks Cinnamon 1 Bayleaf 1 Chicken Stock Cube 1 Cup Coconut Milk 1 Tbsp Turmeric Powder 1/2 Cup Yogurt Ghee 3 Tbsp Oil 2 Tbsp Salt to taste.
Please watch the video demo in english Enjoy...:)
Green Chilly Biryani Paste:
10-15 Green Chilly (add or reduce the chilly depending on the heat) 1/2Tsp Fennel Seeds 1 inch Stick Cinnamon 3 Pods Cardamom 2 Cloves 1/2 Tsp Pepper corns 2 Whole Garlic peeled add equal quantity peeled and chopped ginger
First measure the ginger and garlic equally then measure the chilly equally to the quantity of ginger and garlic.
In a fry pan add 1 tsp oil and fry all the above mentioned ingredients for 2minutes allow to cool add to the mixer jar and grind to smooth paste.
Marinate Mutton:
Add 1 Cup Yogurt and 1/2 Tsp Turmeric powder to the meat and marinate upto 1 hour before preparation.
In a pressure cooker add 1 Tbsp oil and the marinated meat fry a bit add the 2 Tbsp of the Biryani paste and salt stir well allow the meat to fry in its own juices for some time.
Add 1 1/2 Cups water place the lid and allow to cook for 3 to 4 whistles till the meat is fork tender.
Separate the meat from stock and set aside.
to cook the meat I used 2 liter pressure cooker.
Wash the rice twice or till the water is clear drain and set aside.
Heat pressure cooker add 2 tbsp oil and 3 tbsp ghee fry the whole spices cardamom cinnamon cloves and bay leaf allow the spices to crackle a bit add the onion and fry till transparent.
Add the 2 Tbsp of the biryani paste and green chilly to the onion and fry a bit add the rice fry a bit add the coriander and mint the meat stock coconut milk and water add salt and lime juice add the chicken stock cube stir well cover the cooker place the whistle allow to cook for 2 whistles till rice is done.
If the rice measure is 1 cup I've added 1 1/2 cups of liquid i.e meat stock water and coconut milk combined. For me when i measured the 500grms rice its exactly 2 glasses of rice so I've added 3glasses of liquid to the rice.
Add 1/2 to 1 Tbsp of biryani paste to the meat and fry the meat a bit set aside the heat in the biryani depends on your choice its up to you how much heat you want we normally like it spicy and hot.
The layering can be done in the pressure cooker or in a microwave dish and microwave for 5 minutes depending on the heat setting your microwave has.
Divide the meat and rice. layer the meat and rice equally add coriander and mint close the pressure cooker and place on very low flame for 5 to 10 minutes with out placing the whistle.
Serve with onion raita and boiled eggs enjoy...Happy cooking...:)
I've used 7 1/2 liter pressure cooker to cook the rice. used the same pressure cooker to layer the meat and rice for dum...:)
It all started with a simple donne (plantain leaf cups) which is hand made or machine pressed. the donne has a very nice aroma when food is served in it...through out south India you can find people using these cups.
Donne Briyani can be prepared with mutton or chicken...donne briyani is famous all over Bangalore rich or poor everyone enjoys this amazing street food. the intense spices and methi (fenugreek leafs) aroma sets this amazing recipe apart. I would suggest people visiting Bangalore...should try this recipe. now and then we get tired of traditional food I crave for donne briyani we have an amazing donne briyani angadi (donne briyani center) near my home dad would always parcel some for me....I simply ♥ donne briyani...:P
This unique recipe will be a new addition for all briyani lovers out there if you try my recipe do post your comments...:)
Briyani Masala: 2 Medium Size Onions 6-8 Green Chilies Fist full Mint and Coriander leafs 2 Tbsp Ginger Garlic Paste
Heat a wok add oil and ghee add the above list of ingredients leaving out the mint and coriander leafs fry till the onion turns transparent then add the mint and coriander and fry all the ingredients.
Allow the fried ingredients to cool before grinding to a smooth paste.
Add the ingredients to a blender and grind to a smooth paste.
Add very little water to grind the masala paste.
Marinate Mutton:
1/2 Kilo Lamb Meat
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Cup Yogurt
1 Tsp Ginger Garlic Paste
Salt
Add the above listed ingredients to the meat and marinate for 15 to 20 minutes.
Lets Prepare Briyani:
Heat 2 Tsp oil in a pressure cooker add the marinated meat and fry for 10 minutes add 2 to 3 cups water and salt cover place the whistle pressure cook till meat is tender for 5 to 6 whistles.
Once the mutton has cooked separated the stock and meat set aside.
For this recipe we need to use 2 cups seeraga samba rice.
Wash the 2 cups of rice thrice drain and set aside.
Heat a pressure cooker with 2 tbsp oil and 2 tbsp ghee.
Add 2 cloves 1/2 inch cinnamon 2 cardamom and a bayleaf fry a bit.
Add the masala paste and fry till oil surfaces.
Add the cooked meat to the masala and fry a bit.
Add the rice and fry a bit for 3 to 4 seconds.
Add 1tbsp kasuri methi and fry a bit.
Measure the mutton stock and water. we need to add 3 cups of liquid for 2 cups rice.
Add the liquid to the rice mix well.
Add salt as per taste.
Add 1/2 lime juice mix all the ingredients well.
Bring to a boil and cover place a whistle and cook for 5 minutes.
Allow the pressure to reduce before opening the cooker. once the briyani is done mix well and serve hot in a donne with raita and boiled eggs....enjoy...:)
The ratio for this mutton briyani is 1/2 kilo mutton and 1/2 kilo rice.
This tricolor rice recipe is very old recipe once in my teens we had dinned out and the restaurant served us tricolor rice since it was independence day we were a bit surprised to see the rice colored it was fun.
myself and mom had made up our minds to try the recipe one day at home we tried it was a hit...when ever we had relatives or friends visiting us we always used to prepare this rice everyone in my house and friends circle knows about this recipe.
I still enjoy making it...kids will get attracted so fast they will love it even adults will love this recipe you can alternate as per your wish dried fruits & nuts can be added...it totally depends on your budget adding paneer to this rice is my choice in the restaurant they had added finely chopped carrots and peas...do try this recipe share and enjoy..:)
Do view my recipe demo video...:)
Due to copy rights issue the video was taken down last year my heart broke when youtube took my video down but its all about starting over redid the video and made sure i will upload the video again...this my story for independence share your story and spread love hope and confidence around the world...♥♥♥
Ingredients:
2 Cups Basmati Rice (cooked)
1 Large Onion (finely chopped)
1 Cup Green Peas(cooked)
150 Grams Panner(cut into cubes)
5 Green Chillies (finely chopped)
2 Sprigs Curry leafs
Fist full Mint & Coriander (finely chopped)
1/2 Tsp Cumin Seeds
3 Cloves
1 Inch Cinnamon
3 Pods Cardamom
1 Bay leaf
Masala Paste:
1 Inch Ginger
6 Garlic pods
3 Green Chillies
1/2 Tsp Fennel Seeds
I've used a mortar and pestle to prepare coarsely ground masala.
Green & Orange Food Coloring
2 Tbsp Oil
1 Tbsp Ghee
Salt to taste
Lets Prepare:
Heat a heavy bottom wok or handi add oil and ghee add the whole spices cloves, cardamom, bay leaf, cinnamon and cumin and fry a bit.
Add the ginger garlic masala and fry till the raw flavor has gone.
Add the finely chopped onion, chilles and curry leafs fry till the onion turns transparent.
Add the panner and cooked peas to the onion and fry a bit add the salt as per taste and mix well.
In 2 separate bowls take about 4 tbsp full rice.
Add the food coloring I've added 3 pinch of food coloring in each bowl try to mix the rice and allow the color to distribute evenly in the rice.
If the color is not distributed evenly in the rice then add 1/2 tsp milk to the rice and mix well.
First add the white rice and coriander to the panner masala and mix well.
Check for salt add if need mix the white rice well before adding the colored rice
Add the colored rice and fold gently till all the colored rice distributes evenly cover for 2 minutes and serve hot...Enjoy..:)
To prepare cooked rice for the recipe I've washed the rice thrice and added 1 1/2 cups water for 1 cup rice and pressure cooked for 2 whistles.
