Jan 20, 2015

Takkali Biryani (Tomato Biryani)

One more biryani recipe from Tamil Nadu Which I frequently hear from my friends. I don't use tomato in biryani because I think if we use tomato in biryani that will turn mushy and with more moisture. But when I tried this we just like this with that fennal flavor. This is my final recipe for this week under Biryanis theme. 
tomato B1
Let's check the recipe.......
INGREDIENTS:---
Jeeraga samba rice (jeera rice)   ----   1 cup
Water     ----   1 cup
Coconut milk   -----   1/2 cup
Tomato    ----   2 medium size
Onion   -----   1 medium
Red chilli powder   ----  1/2 tea sp
Salt to taste
Turmeric powder  ---  1/4 tea sp
Small onion (sambae onion)  ---   6
Ginger    -----   1/2 inch piece
Garlic cloves   ----  4 cloves
Fennel seeds   ----  1 tea sp
Mint leaves  ----   15 leaves
Oil   ----  2 tab sp
METHOD:----
1. Wash and soak rice in one cup water for 15 minutes.
2. Puree the tomatoes and set a side.
3. Take sambar onion, ginger, garlic and fennel seeds and grind in to a smooth paste.
4. Chop onion and mint leaves and set a side.
5. In a pressure cooker heat oil add onion and mint leaves and fry till onion turns brown.
6. Now add ground masala and saute in a low heat till the raw smell goes off, add tomato puree give a good stir.
7. Add chilli powder, turmeric powder, salt to taste saute in a low heat till raw smell goes off and oil comes out from the sides.
8. Mix well and add coconut milk and rice mix well and cover with the lid and cook for  one whistle and keep the heat low for 10 minutes, switch off the heat.
Serve hot with onion raita.


Jan 18, 2015

Kerala Style Egg Biryani

For the third week this month BM my theme is Biryani. Biryanis are all time favorite meal at home. I feel that is easy to make and it is a perfect one pot meal if we add some vegetables to it. I don't need any side dish if we make it little spicy, I can enjoy my biryani just with a cup of curd. To day my biryani recipe is comming from Kerala (Malabar). 
                                                                 I used to make Biryani  every Sunday but now it is reduced to once in a month, because tummy is not accepting spices any more. Normally I make egg biryani with boiled eggs. But thisMalabar(Kerala) egg biryani is different then mine which has a flavor of fennel seeds, with omelete bite size pieces.
014m INGREDIENTS:---
For omelete:---
Eggs ----   2
Grated coconut  ----   1 tab sp
Onions  -----   1 medium
Chilli powder  ----  1/4 tea sp
Green chillies ----   2 chopped
Salt  to taste
Oil  1 tab sp (coconut oil preferably)
For Masala :---
Onion -- 1 big chopped
Ginger garlic paste  ----  1 tea sp
Green chillies -- 2 chopped
Garam masala  --- 1 tea sp
Fennel powder  ----  1/4 tea sp
Tomato  --- 1 medium chopped
Coriander leaves  ---  1 tab sp chopped 
Mint leaves  ---- 1 tab sp chopped
Salt to taste  
Oil   --- 2tab sp (coconut oil preferably)
For rice:--
  Basmati rice  ----   1 and half cup
Onion   ---- 1 mediun chopped
Green chilli  ----  2 chopped
Ginger garlic paste  ---  1/2 tea sp
Cinnamon  ---  2 inch piece
Cardamom ---  2
Cloves  ----  2
Lemon juice  ---  1 and half tea sp
Ghee  ---  1/2 tab sp
Salt to taste
For garnishing:
Hard boiled eggs -- 2
Coriander and mint leaves  --2 tab sp chopped
A hand full Cashew nuts and raisins fried
METHOD:---
1. Combine all the ingredients which is given for omelet mix well to combine every thing.
2. Heat oil in a pan , pour the egg mixture and make an omelet, when cooked remove from pan and cut in to bite size pieces, set a side.
For Masala:--
1. Heat oil in pan add chopped onion and fry till golden, then add chopped green chillies, ginger garlic and fry for a while.
2. Now add chopped tomato and cook for few minutes and add Garam masala, fennel seed powder, salt to taste, chopped coriander and min mix well and add omelet pieces, mix well, remove from fire and set a side.
For rice:---
 1. Heat ghee in a pan add cardamom, clove and cinnamon fry for a while then add chopped onion and fry till onion turns in to transparent then add ginger garlic, green chillies and fry for a while.
2. Wash and drain all the water from rice and add this rice  and stir for 2 minutes then add lemon juice,salt to taste, 2 cups of water bring to full boil cover and cook till rice is done.
Assembling the Biriyani:--
In a heavy bottom or non stick pan first make a layer with egg masala and spread the ricein to a layer on the top of the masala like this make layers with rice and masala.
Top layer should be rice. finally sprinkle with chopped coriander and mint leaves and some fried dry fruits and cover with a tight lid.
Heat a dosa tawa or a chapati pan, reduce the heat to low and place this biriyani pan on that dosa pan and cook for 15 to 20 minutes in a very low heat
Serve garnished with hard boiled eggs, fried onion and dry fruits.
Serve with pickle, raita and pappad.
Notes:-
If you use coconut oil for masala and omelet that gives a authentic flavor to  biriyani other wise you can use sunflower oil.
You can increase the eggs for omelet according to your like I use 2 you can make the to 4 eggs.
  And make little thick omelet  if you make thin omelet it will brake and turn in to burji.
Once biriyani is fineshed keep it like that covered for another 15 to 20 minutes.
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