Tomato Rice

Ingredients:

Seeraga samba rice – 1/2kg

Onion – 1 big sliced

Mint leaves – few

Coriander leaves – few

Green chilli – 2 or 3

Ghee –30 ml

Oil – 15 ml

Salt – as per taste

To grind 1:

Tomato – 8

To grind 2:

Mint leaves – ½ cup

Coriander leaves – ½ cup

To grind 3:

Ginger – 6 pieces

Garlic – 6 pieces

Green chilli – 3

To temper:

Bay leaves – 2

Cinnamon – 4

Cardamom – 4

Stone flower – 2

Star anise – 3

Cloves – 3

Fennel seeds – ½ tspn

Preparation:

Grind tomatoes & keep aside, grind mint, coriander leaves & keep aside, grind ginger, garlic, green chilies keep aside.

Heat cooker add ghee & oil, add tempering spices , then add green chilli, onion sauté well, then add mint & coriander leaves sauté for 30 secs.

Pour ginger garlic chilli paste sauté till raw smell goes. Add salt, tomato paste & mint coriander paste mix well . boil for 2 mins.

Add rice mix it well , add 600 ml water. Boil it till water reduces. close and cook it . 1 whistle in full flame and 3 mins in slow flame. Open and mix .

Serve with onion raita or with any gravy.

Chicken Semi-Gravy

Ingredients: 

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

served with biriyani

Mutton Biriyani

Biryani is an Urdu word derived from the Persian language, which was used as an official language in different parts of medieval India. Depending on the region and the condiments available and popular in that region, there are different varieties of biryani.


This is my mom's style of biriyani.

Ingredients:

Seeraga samba rice – ½ kg

Mutton – ½ kg

Oil – 2 tblspn

Ghee – 4 tblspn

Salt – as per taste

Water (rice)1:2 (water) (including coconut and mint, coriander juice and water)

Coconut milk – ½ cup

Mint and coriander leaves paste – ½ cup

Onion – sliced 1 big

Mint leaves – few

Coriander leaves – few

Green chilli – 2 split it into two

Bay leaf – 3

Cinnamon – 3

Cloves – 2

Cardamom – 2

Fennel seeds – ½ spn

Star anise – 2

Cashew nuts – 6

Ginger garlic paste – 3 tbl spns

Garlic – 5

Curd – 4 tbl spn

Lemon juice – ½ lemon

To marinate mutton:

Mutton

Curd – 2 tblspn

Chilli powder – 1 spn

Turmeric powder – ½ spn

Mix all well marinate for 1 hour.

To make biriyani fresh masala powder:

Heat pan dry roast,

Red chilli – 6

Poppy seeds – 1 tblspn

Coriander seeds – 2 tblspn

Fennel seeds – ½ spn

Cinnamon – 3

Cloves – 2

Star anise – 2

Black stone flower /kalpasi – 1

Nutmeg – ½

Cardamom – 2

Pepper corns – 4 to 5

Roast and grind into powder.

Preparation:

Heat cooker add oil n ghee 2 tbl spn, then temper with bay leaves, cardamom, cinnamon, cloves and cashew nuts.

Then add onions, green chilli and garlic sauté well till onion turns golden brown.

Then add ginger garlic paste sauté till raw smell goes off. Then add biriyani powder 4 tblspn mix well then add curd into it mix well.

Add marinated mutton and mint coriander leaves mix and stir well, add ½ cup of water and close the lid leave it for 2 whistle and 5 mins in slow flame.

Open and add rice mix it then add salt , coconut milk and water let it boil. Add chilli powder if u want spice, Then add mint coriander juice ( grind mint and coriander then filter it). Mix well check the taste . add lemon juice n ghee 2tblspn , boil till the water reduce to rice level close the lid and pressure cook for 2 mins in full flame and 7 mins in slow flame. (Or) boil for 1 min ( don’t reduce water) then close the lid 1 whistle in full flame & 3 to 5 mins in slow flame.

Serve with onion raita or chicken gravy.

seeraga samba rice

marinate mutton

leave it for 1 hour

roast biriyani masala

biriyani masala powder

coconut milk

mint coriander juice

temper

Ginger garlic paste

add biriyani masala powder

adding curd

add water and cover and pressure cook

open cooked mutton

add water and coconut milk

boil it

chilli powder

mint coriander juice

add required water , lemon juice, ghee and coverand pressure cook

open and mix

mutton biriyani

serve with chicken gravy