CHICKEN BIRIYANI IN COOKER

Biriyani is one of the favorite main course items for many people.Everyone now a days approach restaurants,biriyani zones etc to purchase biriyani. Many people have a perspective that preparing Biriyani is a time taking and a big task to accomplish.So today I thought to share one of the easiest way to prepare a home made Chicken Biriyani in cooker. Let us start the simple method of cooking a tasty Chicken Biriyani.

                                                          INGREDIENTS

• The first thing we need is the pressure cooker
• Chicken legs                                -  4
• Basmati Rice                               -  2 cup
• Ghee                                            - 1/4 cup
• Onions                                         - 1+1 sliced
• Green chilies                               - 4 large
• Ginger Garlic paste                     - 2 heaped tbsp
• Chicken cubes                            -  2 (I have used Indian maggie )
• Pudhina paste                             -  1 tbsp
• Turmeric powder                       -  1/2 tsp
• Coriander powder                      -  1 tbsp
• Cinnamon                                  -  1 stick
• Cloves                                        - 4
• Garam masala powder               - 1/2 tsp
• Curd                                           - 1/2 cup +3 tbsp
• Water                                         -  3.5 cup
• Salt                                            -  to taste
• Coriander leaves  chopped       -   as required

                                                      METHOD

• Soak the rice for 1hour. Drain it after 1 hour and keep it aside.
• Marinate the chicken legs in 3 tbsps of curd and salt for 1 hour.

•  Heat the pressure cooker and add ghee to it.

•  Fry 1 sliced onion till deep brown and keep this aside.

•  Crush the green chilies, slice the balance onion and keep aside.

                            

• Crush the maggie cubes into powder and boil it in the required amount of water.

•  In the same ghee add the sliced onion and saute for a few mins.

•  When it turns light brown add the ginger garlic paste to it.

•  Then add the crushed green chilies to it and saute well for 3-4 mins.

•  Now it's time to add the powders.Add coriander powder and turmeric powder to it.

•  Combine well.Then add the pasted pudina to it.Mix well.

•  Now add the chicken legs and saute well.

•  Add 1/2 cup curd to it.

•  When the masala coats on chicken and becomes dry add boiled water to it.

•  Allow it to boil heavily.

•  Then add the soaked rice to it.Then add 1 cinnamon and 4 cloves.

•  Finally add the garam masala and check the salt content, if needed add required salt.

•  When the steam starts to come out due to high pressure close it with the head.

• As soon as the head is put, simmer the flame and keep it for 5 mins.After 5 mins turn off the flame. Let it rest for 7 mins.

•  After 7 mins open the lid and garnish with fried onions and chopped coriander leaves.

•  Combine it well.Now our home made Chicken Biriyani is ready to serve.

• Serve it on a plate and decorate with tomato slices...ENJOY!!!!

PEARLSPOT SIMMERED WITH COCONUT /kARIMEEN PEERA PATTICHATHU

Hi Foodies...Today I m presenting to all a very special Kerala recipe of my Grandma.Most of them would have prepared today's dish using small fishes like Prawns,Anchovies,Mackerel,Sardine etc. But I am  preparing the dish with small Pearl Spot fish. In rainy season this type of small Pearl Spot fishes are more available in the city.Do not cook this too much in flame.Cooking the fish for 10 mins in medium flame will be enough.So let us see the preparation..                                                                                                   

                                                INGREDIENTS

• Pearl spot small size                -  6 nos
• Coconut grated                        -  3/4 cup
• Shallots                                    -  4 to 5
• Turmeric powder                     -  1/2 tsp
• Crushed red chilly                   -  1.5 tbsp
• Ginger                                     -   a small piece   
• Gambooge                               -  3 piece soak in water 
• Coconut oil                              -  2 tsp     
• Curry leaves
• Salt to taste
• Water                                       - 3 tbsp                              

                                                                                                                                   

•  Coarsely grind coconut grated, shallots,crushed redchilies,ginger, turmeric powder.

•  Clean the fish and keep aside.

•  Mix the fish and grinded ingredients together.Add coconut oil.

•  Keep this on very low flame and cover it with a lid.When the steam comes turn the flame to medium.

• Cook this for 10 mins.When it becomes dry turn off the flame.

                         Serve it on a plate and enjoy!!!!!!

A SIMPLE CHICKEN MASALA

There is a simple and an easy way of preparing a Chicken Masala which I am going to share today.. I prepared this Chicken Masala with Devon Chicken Masala Powder.You can use any other company product of your choice or your own home made masala. Here I marinated the chicken pieces with curd and salt.Also used some  roasted coconut gravy .Now let us see the preparation..

                                                                INGREDIENTS

• Chicken pieces                                           -  3 kg
• Curd                                                           -  1 cup
• Salt to taste
• Grated coconut                                          -  2 cups
• Curry leaves                                              -  as required
• Garlic paste                                               -  4 tbsp
• Ginger paste                                              -  4 tbsp
•  Onion sliced                                             -  10 nos
• Devon meat masala                                   -  3/4 packet
• Tomato chopped                                       -   3 to 4
• Coriander leaves chopped                        -   as required

                                                               METHOD

                          

• Marinate the chicken pieces with curd and salt for 30 mins.

                         

• Roast the grated coconut and some curry leaves.

                         

• Fry till light brown. Grind this masala with little water and keep it aside.

•  Heat a heavy kadai, add ginger paste and saute it. 

•  Add ginger paste and saute well.

 

When it is sauted well, add the sliced onions.

•  Saute till the onions become translucent .

•  Soak the masala powder with some water.

•  Add this to the sauted onions.

•  Add the coconut masala and chopped tomatoes to it.

•  Add chicken pieces to it.Saute it well and cook.

•  Add salt and water to it and mix well.Cook it till the chicken is done.

•  Add coriander leaves and cook till the gravy becomes thick.

                             Here is your simple Chicken Masala ...ENJOY!!!!!