Nila's Cuisine: rice

Ingredients:

For Biriyani Masala:

Cinnamon -- 2 inch piece
Cloves -- 3 nos.
Cardamom -- 3 nos.
Star anise -- 1 nos.
Bay leaf -- 1 no.
Mace - 1 little
Black Pepper - 1 tsp
Fennel Seeds - 1/2 tsp

For marination:

Mutton -- 1/2 kg
Curd - 1/2 cup.
Red Chilli powder - 1/4 tsp.
Salt - 1 tsp
Ginger garlic paste - 2 tbsp
Biriyani masala powder - 1 tblsp
Coriander powder - 3tbsp
fennel powder - 2tbsp
Mint leaves - 1/4 cup
Coriander leaves - 1/4 cup

For Masala:

Onion -- 4nos, medium sized
Tomato -- 2 to 2 1/2 nos(depends on size)
Ghee -- 4tbsp
Oil -- 2-3tbsp
Green chilly - 2 nos.
Salt -- to to taste
Cashews - 7 to 8
Grated Coconut - 3 tblsp
Black peppercorns - 1/2 tsp
Poppy seeds(Kasa Kasa) - 1 tblsp

For rice:

Basmati rice -- 1/2 kg
Crushed Pineapple - 1/2 cup
Lime juice - 1 tsp
Salt to taste
Cinnamon,cloves,cardamom, bay leaves each 1 nos
Turmeric powder - a pinch
ghee 3-4tbsp
Pineapple essence - 3 to 4 drops

For garnishing:

Fried Onions
Cashews and Raisins
Sliced cucumber - 1/4 cup(optional)
Ghee - 3 tblsp

Method:

For Biriyani masala :

Dry roast cardamom,cloves,bay leaves,star anise,mace,black peppercorns,cinnamon and fennel seeds for 5 to min in very low flame. Grind it into a fine powder.Biriyani masala powder is ready.

Soak the rice for 30 min:

Preparing Gravy:

Wash the mutton. Add 1/2 cup of curd to it. Add chopped coriander and mint leaves.

Add in 2 tblsp of ginger garlic paste to it.

Then add 3 tblsp coriander powder and 2 tblsp of fennel powder.

Now add 1 tblsp of our Biriyani masala powder which we have powdered earlier.

Add in 1 tblsp Red chilli powder and required amount of salt to it.

Mix them very well and keep it for an hour.

Preparing Rice:

Heat ghee and oil,add onion to it and sauté until it turns golden brown. Then add green chillies and chopped tomatoes to it and saute it well.

Then add green chillies and chopped tomatoes to it and saute it well.

Now the tomatoes are cooked well. Add the marinated mutton to it.

Meanwhile grind together 1 tsp pepper,coconut, poppy seeds and cashews into a smooth paste.

Add the above cashew - coconut paste to the gravy with very little amount of water and pressure cook the mutton for 5-6 whistles.

After the pressure release set the gravy apart.,it should be semi gravy.Now the masala for our Biriyani is ready.

Preparing Rice

Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice.

Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready.

Assembling:

In a pan add 1 tblsp of ghee. Add in cashews and fry till golden brown.

Add the raisins followed by thinly sliced onions.

Now the ingredients for assembling Biriyani is ready. Ground the crushed pineapple into a smooth paste.

Now take a deep bottomed vessel and add the half of the masala to the vessel.

Add half the amount of cooked rice(1st layer) above it. Along with add half of the fried cashews.

Then add half of the fried raisins and fried onions to it.

Add in sliced handful of chopped mint -coriander leaves. Add 1 tblsp of ghee to it.

Finally add crushed pineapple to it. Again add the masala to top of the rice.

Again top it off with rice(2nd layer). Sprinkle the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.

Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.

Yummy mutton Biriyani is ready. Serve it with raita.

RECEPIE SUMMARY:

Ingredients:

For Biriyani Masala:

•Cinnamon -- 2 inch piece

•Cloves -- 3 nos.

•Cardamom -- 3 nos.

•Star anise -- 1 nos.

•Bay leaf -- 1 no.

•Mace - 1 little

•Black Pepper - 1 tsp

•Fennel Seeds - 1/2 tsp

For margination:

•Mutton -- 1/2 kg

•Curd - 1/2 cup.

•Red Chilli powder - 1/4 tsp.

•Salt - 1 tsp

•Ginger garlic paste - 2 tbsp

•Biriyani masala powder - 1 tblsp

•Coriander powder - 3tbsp

•fennel powder - 2tbsp

•Mint leaves - 1/4 cup

•Coriander leaves - 1/4 cup

For Masala:

•Onion -- 4nos, medium sized

•Tomato -- 2 to 2 1/2 nos(depends on size)

•Ghee -- 4tbsp

•Oil -- 2-3tbsp

•Green chilly - 2 nos.

•Salt -- to to taste

•Cashews - 7 to 8

•Grated Coconut - 3 tblsp

•Black peppercorns - 1/2 tsp

•Poppy seeds(Kasa Kasa) - 1 tblsp

For rice:

•Basmati rice -- 1/2 kg

•Crushed Pineapple - 1/2 cup

•Lime juice - 1 tsp

•Salt to taste

•Cinnamon,cloves,cardamom, bay leaves each 1 nos

•Turmeric powder - a pinch

•ghee 3-4tbsp

•Pineapple essence - 3 to 4 drops

For garnishing:

•Fried Onions

•Cashews and Raisins

•Sliced cucumber - 1/4 cup(optional)

•Ghee - 3 tblsp

Method:

Dry roast cardamom,cloves,bay leaves,star anise,mace,black peppercorns,cinnamon and fennel seeds for 5 to min in very low flame.Grind it into a fine powder.Biriyani masala powder is ready.
Soak the rice for 30 min:
Wash the mutton. Add chopped coriander,mint leaves,yoghurt,coriander powder,fennel powder,Biriyani masala powder,Red chilli powder and required amount of salt to it.Mix them very well and keep it for an hour.
Heat ghee and oil,add onion to it and sauté until it turns golden brown.Then add green chillies and chopped tomatoes to it and saute it well.Add the marinated mutton to it.
Meanwhile grind together 1 tsp pepper,coconut, poppy seeds and cashews into a smooth paste.Add the above cashew - coconut paste to the gravy with very little amount of water and pressure cook the mutton for 5-6 whistles. After the pressure release set the gravy apart.,it should be semi gravy.Now the masala for our Biriyani is ready.
Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice. Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready.

Assembling:

In a pan add 1 tblsp of ghee.Add in cashews, raisins followed by thinly sliced onions and fry till golden brown.

Ground the crushed pineapple into a smooth paste.
Now take a deep bottomed vessel and add the half of the masala to the vessel.
Add half the amount of cooked rice(1st layer) above it. Along with add half of the fried cashews.
Then add half of the fried raisins and fried onions, sliced handful of chopped mint -coriander leaves, 1tblsp of ghee and crushed pineapple to it.
Again add the masala to top of the rice.
Again top it off with rice(2nd layer). Sprinkle the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.
Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.
Yummy mutton Biriyani is ready. Serve it with raita.

Ingredients:

Boiled Rice - 1 cup
Cumin seeds - 1 tsp
Onions -1 chopped finely
Tomato - 2 chopped finely
Capsicum -1 chopped
Carrot - 1/4 cup
Beans - 1/4 cup
Cabbage - 1/4 cup
Green Peas -1/4 cup ( I used frozen)
Green chilli - 1 chopped finely
Pav Bhaji Masala - 2 tblpsn
Ginger-Garlic Paste - 2 tblspn
Red Chilly Powder - 1 tsp
Salt to taste
Butter - 4 tblspn
Coriander leaves for garnishing

Method:

Cut all the veggies finely.

Heat the butter on a large tava (griddle), add the cumin seeds.

When the seeds crackle, add the ginger-garlic paste, mix well and sauté on a medium flame for 1 to 2 minutes.

And the onions, mix well and sauté on a medium flame for another 1 to 2 minutes.

Add the green chillies and tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add the turmeric powder, salt, chilli powder, pav bhaji masala and 1/4 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.