Saturday, September 4, 2021

Fried Chicken Biryani (Poricha Kozhi Biryani)

Ingredients

For the biriyani masala

3 tbsp fennel seeds

6 cloves

6 cardamom pods

1 small piece cinnamon

¼ nutmeg

½ star anise

For the fried chicken

1 kg chicken

½ tsp turmeric powder

1 tbsp Kashmiri chili powder

1 tsp biryani masala

Salt as required

Juice of half lemon

½ cup coconut oil

3 sprigs curry leaves

For the chicken masala

4 big onions

10 garlic cloves

1 inch piece of ginger

2 tomatoes

½ tsp turmeric powder

2 tsp biryani masala

1 tsp pepper powder

2 tbsp coriander and mint leaves paste

½ cup chopped pineapple

Salt as required

½ cup water

For the rice

2 cups basmati rice

3 ½ cups water

½ cup masala gravy

4 tbsp ghee

1 big onion

¼ cup cashews

¼ cup raisins

1 carrot

5 cardamom pods

5 cloves

1 small piece cinnamon

1 tsp pepper corns

½ tsp caraway seeds

½ cup chopped pineapple

Salt as required

Coriander leaves



Preparation

Dry roast the whole spices for 5 minutes

Grind this into fine masala powder

Marinate the chicken pieces with turmeric powder, chili powder, masala podwer, salt and lemon juice

Keep them aside for at least two hours (you could also marinate the chicken overnight)

Heat coconut oil or sun flower oil in thick bottomed pan

Fry the marinated chicken pieces until brown in color

Fry curry leaves too in the same oil

Set them aside to be used later

Transfer 4 tbsp of the same oil into another pan

Sauté the onions

Into it add crushed ginger – garlic and green chilies

Sauté until the raw smell of the aromatics are gone

Add tomato

Mix well and cook for 5 minutes with the lid on

Add turmeric powder, biryani masala and pepper powder when the tomatoes are nice and mushy

Sauté well

Now add the pineapple, yoghurt, coriander- mint paste and salt as required

Give everything a good mix

Into it add the fried chicken and ½ cup water

Mix well

Close the lid and cook for 10 minutes on low flame

After 10 minutes, open the lid and save some of the gravy to be added in rice

Close the lid again and cook until the rest of the gravy reduces nicely

Meanwhile, wash the rice and soak for 30 minutes

Heat 4 tbsp ghee in a thick bottomed vessel

Fry thinly sliced onion until brown in color

Fry the cashews and raisins in the same pan

Now fry the carrot too

Set them aside to be used later

Roast the cardamom, cloves, cinnamon, pepper corns and caraway seeds in the rest of the ghee

Add the pineapple when the spices turn fragrant

When the water in the pineapple gets reduced, add rice

Roast for 5 minutes on low flame

Pour 3 ½ cups hot water and salt as required

When the rice is almost cooked, add the chicken gravy that has been saved earlier

Do not mix or stir after this

Add the fried curry leaves too

Close the lid and cook for 6 more minutes on low flame

Spread the nicely cooked rice on top of the chicken mix that has been cooked earlier

Garnish with fried onion, cashews, raisins and chopped coriander leaves

Close the lid and keep it over low flame for 10 more minutes

Enjoy the fried chicken biriyani with refreshing raita, pickle and papad.


Monday, August 16, 2021

Pazham Nurukku

 

Pazham Nurukku
  • 3 ripe plantains
  • 3/4 cup coconut milk
  • 200 grams jaggery
  • 1 tsp ghee
  • 1/2 tsp cardamom powder
  • 1/4 tsp dry ginger powder
  • a pinch of cumin powder

Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.

Melt the jaggery in a quarter cup of water and strain it.

Cut the bananas into 4 pieces.

Add coconut milk, cover and cook on low heat for 8 minutes.

When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.

Turn off the heat when the bananas are well coated with jaggery.


Tuesday, August 10, 2021

Sharkkara Payasam | Unakkalari Payasam


1/2 cup payasam rice
2 cups water
400 grams Jaggery
1.5 cup thick coconut milk
4 cups thin coconut milk
1 tsp cardamom powder
1/2 tsp dry ginger powder
1/4 tsp cumin powder
2 tbsp +1 tsp ghee
1/4 cup Cashew nuts
1/4 cup raisins




How to prepare

Wash the rice well, add two cups of water and cook in a pressure cooker until 1 whistles come. Simmer and cook for another 10 minutes. 

Boil jaggery with half a cup of water and strain it.

In a heavy-bottomed pan, add the melted  jaggery syrup rice and 1 tsp ghee and boil for 5-10 minutes.

Add the thin coconut milk (2nd extract/Randaampal), mix well and  stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Add cardamom powder, dry ginger  powder and cumin powder and mix well.

Add thick coconut milk, stir well and turn off the heat when it comes to a boil.

Heat 2 tablespoon of ghee,fry cashews,coconut slices and raisins and pour over the payasam.

Madhura Seva

Easy Madhura Seva

2 cups besan flour (kadalamavu)
1 tbsp ghee
Salt
Oil - for frying
3/4 cup sugar
1/4 cup water
1 tsp cardamom powder




Mix besan flour,ghee and salt.Add water and make a thick dough
Heat oil in a frying pan.
Fill the mould (with small holes) the dough.
Drop into the hot oil.Fry till crispy and light brown.
Break the sev to small pieces
In a pan add sugar and water and boil till it thickens to a two string consistency.
Add fried seva and switch off heat.
keep mixing until sugar starts to get coated to the sev.
Cool completely and store in air tight containers.