Fish Biriyani

Ingredients:
For Rice:
Basmathi Rice          - 3 cup
Ghee                       - 2 table spoon
Onion                      - 1 big sliced
Boiled water             - 6 cup
Whole spices           - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole      peppercorn 
For Fish masala:
King fish/Seer fish      -1 1/2 lb
Chilly powder             - 2 tbsp
Turmeric powder         -1/2 tsp
Pepper powder           - 2 tsp
Onion                        - 3 sliced
Oil                             - 1 cup
Ginger, Garlic paste    - 2 tbsp
Tomato                      - 1
Garam msala             - 1 tsp
Curd                          - 2 tbsp
kasturi methi              - 1 tsp
corriander leaves        - 1/4 cup (chopped)
Mint leaves                 -1 tbsp (chopped)
Salt to taste
Cashew nut (roasted)
Raisin(roasted)

Methods:

1.Marinate the fish with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder and keep aside for 30 mts.

2.Fry the marinated fish pieces in oil,and drain it from oil and keep aside.

3.In the same oil add sliced onion and fry on low flame till it become light brown

4.Make a paste with ginger ,garlic and tomato and add in to it.Stir it for 6 mts.

5.Add masala powder,chilly powder,salt and saute for 5 mts

6.In a low flame add curd,corriander leaves,kasturi methi.

7.Now add fried fish in it and cook till it stats to boil and turn of the flame.

8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.

9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.

10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin. 

11.MIx cooked rice and fish masala  in layers in a vessel

12.Garnish it with roasted cashew nut,raisin, chopped coriander and mint leaves.

13.Cover the vessel lid air-tight and keep aside for 20 minutes.  

Now our fish Biriyani is ready ....serve it with pickle and salad.

Prawns Biriyani

Ingredients 

Biriyani rice                    -  4 glasses

Prawns                          -  2lb .

Kashmiri chilly powder    -2 tsp

Pepper powder               -2tsp

Turmeric powder            - 1/2 teaspoon (half teaspoon)

Masala powder               - 2 teaspoon

Lemon juice                   -2tsp

Onion                           - 3 medium sized, cut into thin slices

Ginger                          - 2 medium piece 

Garlic                           - 1 pod 

Tomato                         - 2 

Whole spices                - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn 

Ghee                           - 3 teaspoon

Salt to taste

Water                         - 8 glass

Mint leaves                 -1/4 cup, chopped

Coriander leaves       - 1 cup chopped

.
Cooking Method

1.Make a paste with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder.

2.Wash prawns  and mix well with  the paste and keep aside for 30 mts.

3.Wash the Biriyani rice and keep aside.

4.Grind  ginger,garlic,tomato and two onion together and make a paste.

5.Heat oil in a frying pan and fry the prawns,drain it from oil and keep aside

6.Add grounded paste,chilly powder 1tsp masala powder and salt in the same oil and make a gravy with it.

7.Add fried prawns in the gravy, add half glass of water and cover it with lid and cook in a low flame for some minutes to blend the taste and turn off the flame. 

8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.

9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.

10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin. 

11.MIx cooked rice and prawns in layers in a vessel

12 Spread fried items (step-10) chopped coriander and mint leaves over the rice.

Cover the vessel lid air-tight and keep aside for 20 minutes.  

Serve hot & Enjoy the taste of Prawns Biriyani with pickle and salad.

Note: Usually we add double the water than the rice. 

Kappa Biriyani

Kappa Biriyani/Tapioca with meat
      
Usually the meat used in kappa biriyani is beef.Here i used chicken for a different taste and especially for my husband who is allergic to beef.We can also try it with mutton or pork.


Ingradiends:


Kappa//Yuca/Cassava/Tapioca  -2lb
Chicken                                     -1.5lb
Garlic                                        -8cloves chopped
Ginger                                       -1inch chopped
Onion                                        -1 chopped
Tomato                                     -1 sliced
Green chilly                               -5
Turmeric powder                      -1/2 tsp
Coriander powder                    -1 1/2tsp (one and half)
Kashmiri chilly powder            -3tsp
Masala Powder                        -1 1/2 tsp (one and half)
Grated coconut (fried)              -3/4 cup
Cumin powder                         -1/4 tsp
salt to taste

Cooking Method:


For chicken:
Add oil in a Pan and add onion,green chilli,ginger-garlic pasteand saute untill the onion becomr light brown
Add tomato and saute for 5 minutes.
Add chilly powder,coriander powder,turmeric powder and masala powder
Add chicken, salt and mix well.Cover the pan and cook with out addding water.
By the time chicken is cooking we can prepare Tapioca

For tapioca:
Cut the tapioca into one inch pieces and put in a large vessel add excess water and bring to boil .
When the tapioca is cooked well ,drain the water,add salt to taste and keep it aside.
Paste the fried coconut with cumin powder and add it with  cooked tapioca .
Add the chicken curry into cooked tapioca and smash well.
Heat some oil in frying pan and splutter the mustard seed and add shallot,curry leaves,fried red chilly till it become brown,and spread over the smashed tapioca
Serve hot and enjoy the tapioca that you made...

Chicken Biriyani

Ingredients 

Chicken              -    1 1/2 kg (One & half kilogram) cut into big pieces.

Biriyani rice         -    1 kg. (One kilogram - approximately 5 glasses)

Onion                 -    5 medium sized, cut into thin slices

Green chilli          -   6 

Ginger                 -  1 inch piece crushed into coarse paste

Garlic                  -  1 pod crushed into coarse paste

Turmeric powder  - 1/2 teaspoon (half teaspoon)

Whole spices        - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn 

Tomato                - 1 large, sliced thin

Ghee                    - 3 teaspoon

Salt to taste

Water                   - 8 glass

Mint leaves            -1/4 cup, chopped

Coriander leaves     - 1 cup chopped.

Masala powder       - 2 teaspoon

Cooking Method

Wash the Biriyani rice and keep aside.

Heat the Cooking vessel and pour 2 teaspoon of Ghee and add chopped Onion, Green chilli and saute until the onions become golden colour.

Add sliced tomato and saute for 3 minutes 

Add Ginger garlic paste, then saute for 2 minutes

Add chicken pieces, salt, turmeric powder and masala powder.  Cover the cooking vessel to cook chicken in medium flame, till 3/4 cooked.

Add rice and pour 8 glasses of water, whole spices and salt to taste. When the rice is 3/4 cooked, 

Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin and pour over to cooked rice in the vessel.  Spread chopped coriander and mint leaves lightly.

Cover the vessel lid air-tight and keep aside for 20 minutes.  

Serve hot & Enjoy the taste of Chicken Biriyani with pickle and salad.

Note: Usually we add double the water than the rice.  While cooking chicken, water will come out of chicken, so we are adding only 8 cups of water.