NON-VEG_RICES/ BIRIYANIES_RECIPES


CHICKEN DUM BIRIYANI
Ingredients

  • Basmati Rice - 1kg
  • Chicken         - 2kg
  • Pineapple       - As per taste
  • Chilli Powder - 2tbsp
  • Coriander Powder - 1 1/2 tbsp
  • Turmeric Powder  - 1/2 tbsp
  • Garam Masala - 1 1/2 tbsp
  • Ginger Garlic Paste - 2 tbsp (take equal quantity of ginger and garlic to make the paste)
  • Lemon Juice  - 1 1/2 tbsp
  • Coriander & Pudina leaves
  • Oil - 1/4 cup
  • Green Chilli - 4-5(vertically cut into half)
  • Cashew Nuts & Kismiss
  • Curd (thick and without sour) - 1 cup
  • Fried Onion - 5-6 onion
  • Ghee - As per your taste
  • Karuvapatta - 1 Big piece
  • Pepper-6 nos
  • Elakai - 7 nos
  • Thakkolam - 1 nos
  • Grambu - 5 nos
Procedure
  • First we have to marinate our chicken and have to keep for atleast 5 hrs, for that take a big bowl for mixing masala with chicken.
  • Add required salt and lemon juice into the chicken and mix it well.
  • Now add Coriander,Chill,Turmeric and Garam masala powder and mix everything well.
  • Add Ginger garlic paste and curd into the chicken and mix it well.
  • Add half of the coriander and pudina leaves and 3/4 of the fried onion into the chicken and mix it. 
  • Now add oil and do the final mixing and keep the chicken for marinate for atleast 5hrs
  • We can look into the rice now.We will do 2 round of cooking for rice.Take utensil for cooking the rice.
  • Add enough water(water should be above rice when it cooks) and let it boil.Add enough salt in the water such that salt is slightly high.
  • Add little oil and add all the spices(Karuvappetta,Pepper,Elakai,Thakkolam,Grambu) and let the water boil for another 5 mins.
  • Now add the rice.When the water boils again, filter half of the rice from it and keep it aside.
  • Let the remaining rice boil for another 2 mins and then filter it and keep it aside.
  • Take a thick steel utensil/biriyani utensil along with its lid for the dum.Make enough wheat/maida dough(in chapathi consistency) for sealing the lid.
  • Put the chicken at the bottom and make sure to spread it all along the bottom of the utensil.
  • Add the first filtered rice on top of it and level it.
  • Add the coriander and pudina leaves, Pineapple,Little fried onion on top of the rice.
  • Now add the first filtered rice on top of it and level it and then add the remaining coriander pudina leaves, fried onion, pineapple and ghee.
For Dum:
  • On the bottom at the sides of the lid keep the dough like thick tube for sealing such that no steam will go out of the vessel.
  • Then seal the lid and the utensil firmly.Heat the utensil on high flame and when the lid is hot , remove the utensil from the flame and keep it on top of a flat hot pan.
  • Heat the pan in medium flame on a small burner and heat for another 45 mins.
  • Break the dum and have hot tasty Chicken Dum Biriyani

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Ingredients:
  • Fish - 1 1/2 kg (take fleshy fish eg:Ikura and cut into medium size pieces)
  • Basmati Rice - 1kg
  • Turmeric Powder - 3/4 tbsp
  • Chilli Powder - 3 tbsp
  • Garam Masala - 1 tbsp
  • Pepper Powder- 1/2 tbsp
  • Ginger Garlic Paste - 3 tbsp(Make the paste using oil)
  • Tomato - 2 nos (Chopped)
  • Green Chilli- 2-3 nos (Sliced)
  • Curry leaves
  • Curd- 3 tsp (If curd is not sour you can add 1 tbsp of lemon juice into it)
  • Onion - 1nos (chopped)
  • Coriander leaves
  • Coconut milk &Cashew grinded (1/2 cup of coconut milk  along with 6-8 cashew nuts)
  • Wheat/Maida dough in chapathi dough consistency for doing dum
For Garnishing:
  • Onion- 2 or 3 nos sliced and fried
  • Roasted Cashew nut &Kismiss
  • Ghee
For Boiling Rice:
  • Karukapatta - 1 big piece
  • Thakkolam - 2 nos
  • Elakai - 7 nos
  • Grambu - 7 nos

Preparation:

  • First we take the fish for marinating.
  • Take a big bowl.Add 1/2 tbsp turmeric, 1 1/2 tbsp chilli,1/4 tbsp of pepper, and 1/4 tbsp Garam Masala powders, add 1 1/2 tbsp Ginger Garlic Paste and required salt.Add water and make into a paste.
  • Apply the paste on the fish and marinate it for 1hr.
  • Now heat oil in a pan and keep in medium flame and fry the fish around 75% and keep it aside.
  • In the same pan we can make the masala for the fish so it will be more tasty 
  • Add onion, curry leaves and green chilli and saute it .Add the remaining Ginger Garlic Paste and saute it for 3-4 mins.
  • Now add 1/4tbsp of turmeric powder and saute till the raw smell goes, then add the remaining chilli powder and saute till the raw smell goes.
  • Add remaining garam masala, pepper powder ,chopped tomatoes and required salt.Mix everything.Cover the pan and cook till the tomato get cooked and become a paste.
  • Add our fried fish into the masala cover the pan and cook for 5 mins
  • Add curd and mix it with the fish masala, and add coriander leaves into the masala.

  • Now will take the rice.
  • Take a vessel add enough water(water should be above rice when it cooks) and let it boil.Add enough salt in the water such that salt is slightly high.
  • Add little oil and add all the spices(Karuvappetta,Elakai,Thakkolam,Grambu) and let the water boil for another 5 mins.
  • Add the washed rice into it and let it boil in open vessel.
  • When the rice is half boiled(when we press the rice it will break into 2 pieces), drain the rice and keep it aside.
For Dum:
  • Take a thick steel utensil/biriyani utensil along with its lid for the dum.
  • Add half of the fish masala on bottom of the vessel and spread it all along the bottom of it.
  • Add 1 layer of rice on top of it and spread it equally.Add little coconut milk cashew liquid on top of the rice.Add half of fried onion, cashew & kismiss, coriander and ghee.Sprinkle a pinch of garam masala on the rice.
  • Add little rice on top of the garnish and then add the remaining fish masala.
  • Add the remaining rice on top of it and add the coconut milk cashew liquid,fried onion, cashew & kismiss, coriander and ghee(use ghee if needed).
  • On the bottom at the sides of the lid keep the dough like thick tube for sealing such that no steam will go out of the vessel.
  • Then seal the lid and the utensil firmly.Heat the utensil in high flame and when the utensil is hot , remove the utensil from the flame and keep it on top of a flat hot pan.
  • Heat the pan in medium flame on a small burner and heat for another 30 mins.The lid will be hot that is the preparation time.
  • Our Fish Dum Biriyani is ready :)

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Chicken Fried Rice

Ingredients:

In this most of the ingredients is as per your taste.And you can add any vegetables but its good to add less vegetables as your main aim is to have chicken ;)
  • Basmati Rice - 2 Cups (Cook the rice for about 75%,and use for fried rice after cooling)
  • Boneless Chicken - 200gms (cut int long pieces)
  • For marinating the chicken:
Corn Flour - 3tbsp (add as per the consistency)
Soya Sauce - 1 1/2 tbsp
Pepper Powder - As required
  • Carrot  - Chopped (As required)
  • Frozen Green Peas - As required
  • Beans - Chopped (As required)
  • Soya Sauce - As per the taste
  • Lemon Juice - 1tbsp
  • Egg- 2nos
  • Veg Oil
Preparation:
  • We will first marinate the chicken.Take a bowl, add all the ingredients for marinating chicken along with chicken and required salt.Marinate for about 10-15 mins.
  • Take a kadai add the veg oil and add marinated chicken,saute after 5 mins,then close the lid.
  • After 5 mins open the lid and slightly fry the chicken and keep it aside.
  • In the same kadai scramble the eggs adding little salt and pepper into it and keep it aside.
  • Add little oil and add the remaining vegetables(carrot, green peas,beans) along with salt and little pepper.Cook it without closing the pan.
  • Add cooked rice and egg into it and mix it well.
  • Add cooked chicken and mix it.
  • Keep the pan on high flame so that our rice will get fried.Stir the rice so that it wont get caught at the bottom of the pan.
  • Add soya sauce into it as per the taste and mix with the rice.Add Lemon juice also so that rice won't get sticked.
  • Add salt if required,Mix the fried rice and stir it till the rice get fried as your need. 
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Ingredients:

  • Prawns(big)- 1 kg (good to take big prawns)
  • Basmati Rice - 3 Cups
  • Turmeric Powder - 3/4 tbsp
  • Chilli Powder - 3 tbsp
  • Garam Masala - 1 tbsp
  • Pepper Powder - 1 tbsp
  • Ginger Garlic Paste - 2 tbsp(Make the paste using oil)
  • Tomato - 2 nos (Chopped)
  • Green Chilli- 2-3 nos (Sliced)
  • Curry leaves
  • Curd- 3 tsp (If curd is not sour you can add 1 tbsp of lemon juice into it)
  • Onion - 1nos (chopped)
  • Coriander leaves
  • Coconut milk &Cashew grinded (1/2 cup of coconut milk  along with 6-8 cashew nuts)
  • Wheat/Maida dough in chapathi dough consistency for doing dum
For Garnishing:
  • Onion- 2 or 3 nos sliced and fried
  • Roasted Cashew nut &Kismiss
  • Ghee
For Boiling Rice:
  • Karukapatta - 1 big piece
  • Thakkolam - 2 nos
  • Elakai - 4 nos
  • Grambu - 4 nos
Preparation:

  • First we will cook the prawns.
  • Take a pan, add oil.When the oil is hot add the prawns into it.Mix it with the oil.
  • When the prawns become hot, add 1/2 tbsp of turmeric powder and required salt.When the prawns is half fried add 1 1/2 tbsp of chilli powder.
  • Fry it till the raw smell of chilli powder also goes.Keep aside our prawns.
  • In the same pan we can make the masala for the fish so it will be more tasty 
  • Add onion, curry leaves and green chilli and saute it .Add the Ginger Garlic Paste and saute it for 3-4 mins.
  • Now add 1/4 tbsp of turmeric powder and saute till the raw smell goes, then add the remaining chilli powder and saute till the raw smell goes.
  • Add garam masala, pepper powder ,chopped tomatoes and required salt.Mix everything.Cover the pan and cook till the tomato get cooked and become a paste.
  • Add our fried prawns into the masala cover the pan and cook for 5 mins
  • Add curd and mix it with the prawns masala, and add coriander leaves into the masala.Switch off the flame.
  • Now will take the rice.
  • Take a vessel add enough water(water should be above rice when it cooks) and let it boil.Add enough salt in the water such that salt is slightly high.
  • Add little oil and add all the spices(Karuvappetta,Elakai,Thakkolam,Grambu) and let the water boil for another 5 mins.
  • Add the washed rice into it and let it boil in open vessel.
  • When the rice is half boiled(when we press the rice it will break into 2 pieces), drain the rice and keep it aside.
For Dum:
  • Take a thick steel utensil/biriyani utensil along with its lid for the dum.
  • Add half of the prawns masala on bottom of the vessel and spread it all along the bottom of it.
  • Add 1 layer of rice on top of it and spread it equally.Add little coconut milk cashew liquid on top of the rice.Add half of fried onion, cashew & kismiss, coriander and ghee.Sprinkle a pinch of garam masala on the rice.
  • Add little rice on top of the garnish and then add the remaining prawns masala.
  • Add the remaining rice on top of it and add the coconut milk cashew liquid,fried onion, cashew & kismiss, coriander and ghee(use ghee if needed).
  • On the bottom at the sides of the lid keep the dough like thick tube for sealing such that no steam will go out of the vessel.
  • Then seal the lid and the utensil firmly.Heat the utensil in high flame and when the utensil is hot , remove the utensil from the flame and keep it on top of a flat hot pan.
  • Heat the pan in medium flame on a small burner and heat for another 30 mins.The lid will be hot that is the preparation time.
  • Prawns Dum Biriyani is ready :)
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EASY PRAWNS BIRIYANI
Ingredients:

  • Prawns - 500gm
  • Cooked Basmati Rice : 2 Cups (Add required salt while cooking the rice)
  • Onion - 2 Medium (Sliced)
  • Turmeric Powder - 1/2 tsp
  • Kashmiri Chilli Powder - 3 tbsp
  • Ghee - 2 tbsp
  • Lemon Juice - 2 tbsp
  • Ginger Garlic Paste - 2 tbsp
  • Garam Masala - 2 tbsp
  • Vegetable Oil
  • Cashew Nuts
  • Coriander Leaves
Preparation:


  • Take  pan and heat oil in it.Add the sliced onion into it and saute till the onion become brown.
  • Remove the onion from the oil and in the same pan fry cashew nuts also.
  • Take a pan and heat oil in it add the cleaned prawns into it.Mix it.When the prawns are hot add turmeric powder and required salt in it.Saute it frequently.
  • When the prawns are half cooked add chilli powder into it and mix it thoroughly.Cook for another 5 mins and remove the prawns from the oil and keep it aside.
  • In the same oil add the ginger garlic paste and saute till the raw smell goes.
  • Add prawns into it and mix it well.Switch off the flame.
  • Take a kadai for making the biriyani. Add ghee into it and when its hot add the prawns and mix it well.
  • Add garam masala and mix it with the prawns.Add Cooked Basmati Rice into it and add required salt.Mix the rice with the prawns.
  • If you require you can add little soya sauce.Cook for another 5 mins.
  • Add fried onion, cashew nut and coriander leaves on top of the biriyani.
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Ingredients:
  • Beef - 1 kg (Slice into thin square medium pieces so that it will cook easily)
  • Basmati Rice - 1/2 kg
  • Turmeric Powder - 1/4 tbsp (for marinating beef)
  • Chilli Powder - 1/2 tbsp (for marinating beef)
  • Ginger - 1 big piece (for marinating beef)
  • Garlic - 8 big cloves (for marinating beef)
  • Green Chilli - 3nos (for marinating beef)
  • Black Pepper - 1 tbsp (for marinating beef)
  • Onion - 1 (sliced)
  • Tomato - 1 (Chopped)
  • Green Chilli - As per the spice required (slit it half)
  • Curd - 2 tbsp
  • Ginger Garlic Paste - Make paste of 1 big ginger and 8 cloves of garlic.
  • Turmeric Powder - 1/4 tbsp
  • Chilli Powder - 1/2 tbsp
  • Coriander Powder - 2 tbsp
  • Garam Masala - 1tbsp
  • Cinnamon Stick - 1 big piece (for boiling the rice)
  • Bay Leaves - 2 nos (for boiling the rice)
  • Thakkolam - 2 nos (for boiling the rice)
  • Grambu - 3 nos (for boiling the rice)
  • Coriander Leaves
  • Coconut Milk - 1 cup
  • Ghee
  • Onion - 2nos (Slice the onion and fry it for garnishing the biriyani)
  • Cashew Nut - Roast it for garnishing the rice
Preparation:
  • Make a paste of ginger, garlic, green chilli and black pepper mentioned with ' for marinating beef'.
  • Take the cleaned beef in a bowl for marinating.Add the above paste along with turmeric powder (1/4 tbsp), chilli powder (1/2 tbsp) and required salt.
  • Mix the spice paste thoroughly with the beef and keep it aside for 1 hr.
  • Take a vessel for boiling the rice.We should cook 75%.
  • Take enough water and boil it.Add enough salt (salt should be slightly more).
  • Add all spices mentioned as ' for boiling rice' into the boiling water.Let the water boil again.
  • Add the washed rice into it. We should be able to break the rice into 2 parts when you slighty crush within your fingers. Then switch off the flame and drain water from the rice. Keep the rice open.
  • Take a kadai for frying the beef.Keep in medium flame and take time and fry the beef around 50%.Keep the fried beef aside.
  • Take another kadai for making the masala for beef.
  • Add oil into it. Add Onion, Ginger garlic paste, Green Chilli. Saute it.
  • Add turmeric powder(1/4 tbsp) into it. Saute till the raw smell goes.
  • Add Coriander powder (2 tbsp) into it and saute till the raw smell goes.
  • Add Chilli Powder ( 1/2 tbsp) into it and saute till the raw smell goes.
  • Add Tomato into it and mix it. Add enough salt . Put in medium flame.Cover and cook the tomato (we should be able to smash it).
  • Add corainder leaves, curd, garam masala. Mix it.
  • Add the fried beef into the masala and mix it. Cover it and cook for 20 mins.
  • Now we will dum the biriyani. Get the dough(chapathy dough consistency) made in Maida /Wheat flour ready.
  • Take a vessel with lid for making the dum.
  • Spread the beef masala on the bottom of the vessel.
  • On top of it add the cooked rice. Pour the coconut milk evenly on top of the rice.
  • Add the fried onion and cashew nut on top of the rice.
  • Add ghee on it and coriander leaves.
  • On the bottom at the sides of the lid keep the dough like thick tube for sealing such that no steam will go out of the vessel.
  • Then seal the lid and the utensil firmly.Heat the utensil in high flame and when the utensil is hot , remove the utensil from the flame and keep it on top of a flat hot pan.
  • Keep in medium flame and cook for 25- 30 min.

1 comment:

  1. UnknownJune 6, 2020 at 6:05 PM

    Thank you Sreedevi. This helps for people like me who are stuck in lockdown.

    ReplyDelete

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