Sambar Sadam

Sambar Sadam - This rice for sure will tickle the taste buds of all sambar lovers.

Ingredients :-

• Rice - 1 Cup
• Tur Dhal - 1 Cup
• (soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water.
• Turmeric powder - ¼ tspn
• Coriander powder - ½ tbspn
• Chillie powder - ½ tbspn
• Sambar powder - 2 Tbspns
• Salt to taste
• Tamarind as big as a lime the Juice extracted
• Ghee for Frying

For seasoning:

• Mustard seeds – ½ - ¾ tspn
• Curry Leaves - few
• Asafoetida - a big pinch
• Cashew nuts – 2 tbspns broken pieces
• Sambar Onions – ½ a cup

For Garnish:

• Coriander leaves chopped.
• Ghee 2 –3 tbps melted & poured on top

Preparation Method :

1. Wash Rice & Dhal, drain away all the water, to the Rice/Dhal mixture add the Turmeric pwd., Coriander pwd., Chillie pwd, Sambar pwd, & Salt.
2. Extract the juice from the Tamarind & mix with the quantity of water to be added to the Dhal/Rice mixture.
3. Pour this water into the Dhal/Rice Mixture & cook in Pressure cooker for 10/12 minutes.
4. Add Ghee in the Pan & fry the Sambar Onions, as it’s getting brown add the Mustard Seeds Cashew nuts,Curry leaves.
5. Add this seasoning to the Sambar Bath. Sprinkle with chopped Coriander Leaves.

Potato Stew

Potato stew can be made with either boiled or raw potato. You could even microwave the potato for 10 minutes with half a cup of water before using it.

Ingredients:-

• 4 medium sized potatoes, parboiled
• 1 onion, finely chopped
• 1½ cup coconut milk
• 1 tbsp ginger-garlic paste
• ¼ tsp turmeric (haldi) powder
• 2 green chilies, chopped
• 1 tsp mustard seeds
• 1 tbsp oil
• Salt

Preparation Method:

1. Heat oil and add mustard seeds.
2. When the seeds begin to pop, add onions, ginger-garlic paste, green chilies and fry until the onion is soft.
3. Add turmeric powder, salt and potatoes and stir for 3-4 minutes.
4. Add coconut milk, bring to a boil and simmer for 2 minutes. (If you are using raw potatoes, add a little water, and simmer until the potatoes are cooked).
5. Mash 2 pieces of potato with the ladle and let it mix in the curry. This thickens the curry. Simmer for about 5 minutes. Serve hot.

 

Chicken Dum Biryani Recipe

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-

• Basmati Rice - 4 large cups
• Boneless chicken breast - 300 gms(cut into 1" cubes)
• Large onions - 3 no's
• Large Tomatoes - 2 no's
• Medium size potato - 1 no (cut into 1" cubes)
• Fresh curd/plain yoghurt - 1 cup
• Almonds - 8 to 10 pieces (whole)
• Kaju - 8 to 10 pieces
• Raisins - 12 to 15 pieces (whole)
• Garlic - 6 to 8 pods
• Ginger - 1" inch stick
• Ghee - 8 to 10 tsps
• Cinnamon - 1" stick
• Green cardomom - 3 pieces
• Big Black Cardomom - 1 piece
• Jeera - 1/2 tsp
• Shahi Jeera - 1/2 tsp
• Kalonji - 1/2 tsps
• Dry Red chillies - 5 no's
• Kasuri methi - 1/2 tsp
• Dry Dhania seeds - 3 tsp
• Turmeric powder - 1/2 tsp
• Star anus - 1 whole
• 250 gms wheat flour
• salt to taste
• Fresh green coriander chopped fine.

Preparation Method :

1. Clean and wash the chicken pieces and keep aside.
2. Heat 4 cups of water in a vessel and bring to a boil.
3. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water.
4. Drain tomatoes and peel the skin.
5. Cut two large onions into big pieces.
6. Grind the ginger, garlic, onion and tomatoes to a smooth paste.
7. Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon,  green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well.
8. Grind the roasted ingredients in a mixer to a smooth powder.
9. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.
10. Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours.
11. Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil.
12. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ).
13. Drain in a collander and keep aside.
14. Cut one large onion into thin long slices. Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins.
15. Remove and drain.
16. In the left over ghee fry the thinly sliced onions till they are crisp and brown.
17. Remove and drain.
18. Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy.
19. Now take a heavy bottomed vessel and coat it with ghee.
20. Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered.
21. Now knead the wheat flour to make a nice dough.
22. Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough.
23. Take a heavy bottomed tava, heat it and put the gas on simmer.
24. Now keep the vessel on the tava and cook for approximately 20-25 minutes.
25. Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.

Nuchhina Unde

Makes 30 Nuchhina Undes Cooking Time: 30

Nuchhina Unde is a healthy, filling snack, and quite versatile too. You could either serve it as is, or drop it in a curry to add zing to the dish. It is typically added to magige huli and sambars.

Ingredients: -

• 2 cups toor dal (or 1½ cups toor dal and ½ cup chana dal for added taste)
• 2 green chilies
• ½ cup grated coconut
• 3-4 tbsp chopped coriander leaves
• 2-3 tbsp chopped dill leaves (optional)
• 1 tsp grated ginger
• ½ cup chopped onion (optional: This is usually skipped during festivals)
• A pinch of asafetida
• Salt to taste

Preparation Method :

1. Soak toor dal for 2-3 hours.
2. Add green chilies and grind it coarsely without water.
3. Mix in coconut, coriander, dill, asefotedia, ginger and salt.
4. Make oval patties about 2" in diameter and steam for 7-8 minutes on high heat.
5. Serve hot with ghee and curds.

Tip: Use an idli cooker for steaming the nuchhina unde, for ease and convenience

Chicken 65 recipe

Yummy Chicken curry. Even can try as snacks.

Ingredients :-

• 2 pounds skinless boneless chicken breast
• 1 teaspoon Chili Powder
• 1/2 teaspoon Black pepper
• Salt to taste
• 2 Egg whites
• 2 Tablespoons Corn flour
• 2 Tablespoons Refined Wheat Flour or all
• purpose flour
• 1 cup Butter milk
• 1 Tablespoon Ginger Paste
• 1 Tablespoon Garlic Paste
• 1/4 teaspoon orange food coloring
• Salt to taste
• 2 Tablespoons Vegetable Oil
• 1 1/2 Tablespoons Lemon juice
• Oil for deep frying

Preparation Method :

1. Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2. In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3. Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
4. Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice.

Malabar Chicken Biriyani

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-

• Basmathi rice  1 kg
• Chicken  1
• Biriyani Masala Paste 4tbsp
• (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn)  4tbsp
• Green chilly  10 
• Ginger garlic paste  2 tbsp
• Coriander leaves  50 g
• Mint leaves 25 g
• Curd  150 ml
• Tomato 150 g
• Onion 1 kg
• Black cumin seeds  1 tsp
• Cinnamon stick  2 pieces
• Bay leaves  2 
• Cashew nuts kismis  50 g
• Cardamom  5 
• Ghee  200 g
• Coriander powder  2 tbsp
• Milk  500 ml
• Saffron  1 pinch
• Water (For rice)  1 litre

Preparation Method :

1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well.
2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
3. Add the chicken pieces and cook well.
4. Soak the rice about 10 minutes and drain well.
5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour.
6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer.
8. Make random holes through the rice with a spoon and pour into each a little saffron milk.
9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

Kerala Fish Fry

Tasty, Yummy and Delicious Fish Fry. Very easy to cook and serve it with Lime and Onion slices.

Ingredients :-

• Fish - 1/2 Kg (King Fish or any other good fish) 
• Red Chilli Powder - 5 tea spoons
• Turmeric Powder - 2 pinch 
• Ginger - 1 small piece 
• Black Pepper - 8 to 10 
• Vinegar - 1 tea spoon 
• Salt, Oil

Preparation Method :
 

1. Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.
   
2. Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar.
3. Add few teaspoons of water to make a thick, smooth paste.
4. Apply this mix on both sides of the fish slices as a very thin layer.
5. Keep aside for 30-45 minutes.
    
6. Deep fry the fish pieces on either side until golden brown.
7. Drain the oil.

Prawns curry

This is a good dish which could be served with Rice.

Ingredients :-

• Prawns - 500 gms 
• 1 Large onion
• 2 tsps of ginger garlic paste 
• Garam Masala - 1 tsp 
• Curry/Meat Masala - 3 tsps 
• Curd - two cups 
• Curry leaves 
• Green chillies - 5 
• Salt - to taste

Preparation Method :

1. Fry slices of 1 large onion and 2 tsps of ginger garlic paste in a tbs of oil.
2. Add 1 tsp of garam masala and 3tsps of fresh(preferably home made) curry/meat masala.
3. Add 500 gms of prawns.
4. Add two cups of curd, stir well and let the prawns cook in this mixture.
5. Toss in some curry leaves, five slit green chillies and add salt to taste.
6. Serve when well cooked.

Njandu (Crab) Masala

A Non Veg. Preparation made with Njandu & goes well with appam- check it out.

Ingredients :-

• Crab diced ½ kg
• Onion 200 g
• Ginger 25 g
• Green Chilli 4 no
• Garlic 25g
• Curry Leaves little
• Tomato 100g
• Coconut milk 2 no (11/2 glass)
• Garam masala little
• Turmeric Powder 1tsp
• Coriander powder 25g
• Chilli powder 30g
• Salt To taste
• Coconut oil 100g

Preparation Method :

1. Heat oil in a pan.
2. Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
3. Add all spice powder and little chopped tomatoes.
4. Add the diced crab to the masala and cook it with some water.
5. Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Kallummakaya Ularthiyathu

It's a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.

Ingredients :-

• Coconut oil 50ml
• Fennel 10ml
• Curry leaves 1
• Ginger julienne 50g
• Green Chilly 25g
• Coconut slice 25g
• Mango puree 1tsp
• Chilly powder 11/2tsp
• Turmeric powder 1/2tsp
• Coriander powder 1 1/2tsp
• Tomato 100g
• Salt to taste 
• Mussles 1 kg
• Small onion 250g

Below mentioned items should be crushed

• Fennel 10g
• Pepper corn 10g
• Red chilly 10g
• Small onion 50g

 Preparation Method :

1. Heat the coconut oil in pan and temper Fennel and Curry leaves.
2. Add ginger, green chilly, small onion, coconut slice and then make it brown.
3. Then add chilly powder, turmeric powder and coriander powder after tomato slice.
4. Sauté it well, till it becomes paste.Add mussels,
5. add some salt to taste and then sauté it well till it becomes dry.

Karimeen pollichathu

An easy to make Karimeen pollichathu..Yummy..

Ingredients :-

• Karimeen 200 gm
• Ginger 10 gm
• Garlic 10 gm
• Onion (chopped) 50 gm
• Curry leaves 2 sprigs
• Chilly Powder 5 gm
• Turmeric Powder 3gm
• Coriander Powder 5 gm
• Peppercorn crush 2 gm
• Lime 1 no
• Salt to taste
• Coconut Oil 25 ml
• Banana leaf

Preparation Method :

1. Clean fish. Make gashes all over.
2. Mix all the herbs and spices.
3. Add limejuice and smear all over the fish.
4. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides.
5. Grill both sides evenly in a hot tawa.
6. Serve with a piece of lime, & mixed salad.

Dry Prawn Chutney (Chemmeen Chammanthi)

Ingredients :-

•  Dried Prawns - 1/4 cup 
• Grated Coconut - 1 cup 
• Small Onion - 4                
• Dry Red Chilly - 4-5 pieces 
• Curry Leaves - 5

 Preparation Method :

1. Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies.
2. Then grind or crush well the coconut, curry leaves, salt, with this mixture.
3. Your mouthwatering chutney is ready. 

Kozhi varutharacha currry

A little spicy delicious currry.

Ingredients:-

• Chicken ½ kg
• Potatoes 2 no.s
• Onion  2 no.s
• Coriander seeds 2 tbsp
• Red chillies 10 no.s
• Pepper 1 tsp
• Grated coconut 2 full cups
• Small onions 6 to 8 no.s
• Coconut oil 2 tbsp
• Salt to taste
• Green chillies/Ginger cut lengthwise
• Small onions and curry leaves for tempering

Preparation Method :

1. Fry the coriander seeds, red chillies and pepper together and keep aside. 
2. Fry the grated coconut till it turns light brown and add small onions and curry leaves. 
3. Grind both these fried items separately. 
4. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
5. Add salt and pressure cook till the chicken becomes soft.
6. Once the chicken is tender, add the coconut mixture and let it boil once.
7. Temper it with small onions and curry leaves in coconut oil. 

Fish Molee

Tasty and Yummy Fish Molee.

Ingredients :-

• 1/2 kg fish fillets, cut into pieces
• 2 cup refined vegetable oil
• 1 cup onion, sliced
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• 6 green chillies, half slit
• 1 tsp peppercorns, crushed
• A few curry leaves
• 2 cups thin coconut milk
• Salt to taste
• 1 big tomato, cut into four
• 1 cup thick coconut milk

Preparation Method :

1. Clean fish well in salted water.
2. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
3. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
4. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
5. Remove from heat and serve hot.

Mixed Fried Rice

A Christmas Special fried rice. Very simple and easy steps.

Ingredients :-

• Boiled basmati rice - 5 cups
• Thinly sliced carrot, cabbage, capsicum, Beans, Coriande leaves, Celery, Green peas - 1 cup
• Egg - 3 no's
• Salt - to taste
• Pepper powder - 1 tsp
• Cooked & sliced meat - 1 cup
• Cooked prawn - 1/2 cup
• Soya sauce - 1 tsp
• Chilly sauce - 1 tsp
• Oil - 2 tbs
• Coriander leaves - to garnish 

Preparation Method :

1. Steam carrot, cabbage, beans and green peas.
2. Heat oil in a pan.
3. Sauté the egg well by adding salt and pepper powder.
4. Add boiled rice, vegetables, meat, prawns and salt to taste.
5. Sauté well by adding chilli sauce and soya sauce.
6. Remove from fire.Garnish with coriander leaves and serve hot.

Karimeen curry

A rich and yummy Fish curry.

Ingredients :-

• Kareemeen – 1/2 kg (cut into pieces)
• Oil - 2 tbsp  
• Mustard seeds- 1/2 tsp  
• Curry leaves few  
• Onion - 1  
• Ginger- 1"piece  
• Garlic- 6 cloves  
• Red Chilly 2  
• Chilly powder 1 tblsp  
• Coriander powder 2 tsp  
• Turmeric Powder- 1/2 tsp  
• Fenugreek Seeds- 1/2 tsp  
• Mustard 1/2 tsp  
• Tamrind 1/2 tsp  
• Tomato 1  
• Coconut Oil 1/2 tsp  
• Salt

Preparation Method :

1. Put fish in cold water. Add 1/2-cup salt, vinegar. Keep for 15 minutes. Remove and cut.
2. Heat oil in a pan .Add mustard seeds.
3. Then curry leaf, onion, ginger, and garlic. Fry till onions are golden brown.
4. Now add coriander powder, chilly powder and turmeric. And fry.
5. Add water with tamarind juice. Add salt and boil.
6. Add fish and cook till done.
7. Heat coconut oil and add fenugreek seeds. Pour over the gravy.
8. Allow to simmer for 1/2 hour on slow fire till gravy thickens.

Masala Fried Prawns

Tasty, Yummy and Delicious dish.

Ingredients :-

• Jumbo prawns 6 pcs
• Small onions 100 g             
• Green chillies 3 nos         
• Chilly powder 1 tsp 
• Coriander powder ½ tsp            
• Curry leaves One pinch   
• Ginger vallience One pinch
• Coconut oil 2 tsp
• Coconut milk 2 tsp
• Salt To taste

Preparation Method :

1. Marinate the prawns with little chilly, coriander, turmeric powder and salt.
2. Heat the coconut oil, fry the prawns and keep aside.
3. In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour.
4. Add the rest of the masala and salt.
5. Put the prawns and coconut milk and then cook and fry.

Beef Ularthiyathu

A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.

Ingredients :-

• Beef (trimmed) ½ kg
• Red chilli powder ¾ spoon
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Pepper powder ¼ tsp
• Cummins (Jeera) 1 pinch
• Cinnamon 2 pinch
• Cloves 3-4
• Cardamom 2
• Shallots (sliced) 100 g
• Garlic (flakes) 1 big clove
• Ginger 1 piece
• Curry leaves 2 sprigs
• Coconut (cut into small pieces) 100 g
• Vinegar ½ tsp
• Salt to taste
• Coconut oil 50 ml
• Mustard seeds 1 tsp

Preparation Method :

1. Grind all spices together into a fine paste.
2. Marinate beef with the spice paste and keep aside.
3. Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
4. Cook meat on a slow fire till tender.
5. Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
6. Serve hot.

Spicy Chicken Curry

Simple and Tastes great!!

Ingredients :-

• Chicken - 1/2 Kg
• Onion - 1 (Big)
• Ginger Garlic Paste - 2 tbsp
• Tomato Puree - 1/2 cup
• (From 2 Tomato)
• Chilli Powder - 1 tsp
• Jeera - 1 tsp
• Cahsew nuts - 7-8
• Corriander Powder - 1tbsp
• Black Pepper - 1 tbsp
• Curd - 1 tbsp
• Salt - As rqrd
• Sugar - a pinch

Preparation Method :

1. Marinate the cut chicken (cut chicken into small pieces) with salt, chilli powder, ginger garlic paste and curd, keep aside for 20 min.
2. In a pan, roast pepper, cashew nut, coriander powder and jeera.
3. In another pan, take 2 tbsp of oil and stir the finely chopped onion till golden brown.
4. Grind the onion with the roasted spice with little water to form a paste.
5. In a pan put 1 tbsp oil and add the paste (stir till oil appears on the top, which shows the paste is cooked).
6. Add the marinated chicken and add the tomato puree and half cup of water.
7. Keep it over a low flame for about 10 min.
8. Add a pinch of sugar and finally add the chopped coriander leaves.
9. Serve it hot with Roti

  

Kerala Biriyani

Tasty, Yummy and Delicious Chicken Biriyani with gravy.

Ingredients :-

• Basmati Rice – 2cups
• Chicken – 3pounds (1 ½ Kilo)
• Chilli powder – 1 teaspoon
• Coriander Powder – 3 teaspoons
• Cinnamon – 10 pieces
• Clove – 10
• Elaichi - 8
• Ginger – 1 inch piece
• Garlic - 8
• Mint leaves – 2-3 stems
• Coriander Leaves- 2-3 stems
• Cashews - 20
• Raisins - 15
• Water
• Ghee/Oil/Butter – See recipe for quantity
• Curd – 3 teaspoons
• Lemon juice – 5-6 drops
• Rose Essence – 1 teaspoon
• Yellow color powder– a pinch
• Tomatoes – 3
• Onions – 3 (Big)

Preparation Method :

1. Soak Rice in water and keep for an hour.
2. Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut.
3. Just make some slits on the piece, so that masala will go in.
4. For frying Chicken,Chilli powder – ½ teaspoon,
5. Coriander Powder-1 ½ teaspoon,
6. Turmeric powder-little,
7. black pepper – little,
8. Garlic-Ginger paste –1/2 teaspoon,
9. masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove).
10. Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour.
11. Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time.
12. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry.
13. Also, chicken will be having some more cooking time while making curry for Biriyani.
14. For making Rice:- Drain water from rice and keep it aside.
15. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee.
16. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each),
17. After a little while, put the drained rice into it, and fry for some time.
18. I do it for about 10 minutes.
19. Then pour water to it. For 1cup, I use 1 3/4 cup of water.
20. Add some yellow color to it.
21. Add Salt to taste.
22. Put on high heat, and cover with a lid.
23. After a while when water is not seen, bottom rice can get burnt.
24. So, then open the lid, and mix the rice.
25. After water is not seen, don’t keep it on stove for long time.
26. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts).
27. It is ok to switch off the stove even before the rice is completely cooked.
28. Because it will get some cook time while baking. 
29. For making Biriyani Gravy:- Heat a vessel, and add, some oil or ghee (you can mix ghee and oil too)
30. When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies.
31. Sautee it for sometime, and then add cut onions (3 big onions) to it.
32. Sautee it, and when it is nicely done, add ½ teaspoon
33. Coriander Powder-1 ½ teaspoon
34. Turmeric powder-little
35. black pepper – little
36. masalapowder- little for taste.
37. Add Salt to taste.
38. Sautee that again.
39. After a while, add 3 teaspoons of curd to it. Mix it well.
40. Then add Fried chicken pieces to it.
41. Cover and cook for sometime (10 mts) .
42. Cut 3 tomatoes (big pieces) and add to this.
43. Cover and cook. Stir in between.
44. When the gravy will be like a paste.
45. It should not be dry.
46. But it should not be watery.
47. Check Salt and add more, if needed.
48. Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside.
49. Best is to fry this separate.
50. But For easiness I do all in one pan.
51. First Raisin, when it is big balls, add cashew to it.
52. when cashew is brown, take both out.
53. Then add Leaves to it and fry.
54. If Mint leaves are not there, you can just use Cilantro (I do that most of the time).
55. If you want to reduce amount of ghee used.
56. Don’t do this step.
57. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.
58. Baking Biriyani:- You can use a big wide vessel coat it with Ghee or butter,
59. and make layers as described in the step above.
60. Cover it with a lid.
61. Heat the filled Vessel in low flame for approx 20-25 minutes.
62. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt.
63. If it is getting burnt reduce the heat.
64. Serving:- Take portions from the baked Biriyani, so that a serving plate will have both rice, and chicken with masala.
65. This goes well with Lime Pickle and raita.

More Receipes.....

Vegetable-fried-rice	Hydrabadi-biriyani	Jeera-peas-pulav	Fried Rice	Hyderabadi Spicy Vegetable Pulao	Tomato Rice