Paneer Biriyani

Ingredients

• Paneer – 250 gms, cut into cubes (I used Amul frozen paneer)

For Masala

• Coriander powder – 2½ tsp
• Turmeric powder – ¼ tsp
• Chilli powder – 2 tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Cinnamon – 1 small piece
• Cloves – 3
• cardamom – 3
• Onion – 3, finely sliced
• Ginger & garlic paste – 1 tbsp each
• Tomato – 1, sliced
• Yogurt – ¼ cup
• Coriander leaves – 3-4 tbsp, chopped
• Cashew paste – 1-2 tbsp, optional (refer notes)
• Salt
• Oil/ghee (I used sunflower oil)

For Rice

• Basmati Rice – 1½ cups
• Water – (refer notes)
• Salt – to taste

For Garnishing

• Onion – 1, finely sliced & fried
• Fried Cashews & raisins – a handful
• Ghee
• Coriander & Mint leaves

Instructions

1. Masala Preparation
2. Grind together masala powders (coriander+turmeric+chilli powder) + fennel seeds with 1 tbsp water to a fine paste. Keep it aside. Crush the whole spices (cinnamon+cardamom+cloves). Heat ghee/oil in a deep bottom pan & add the crushed whole spices. Add finely sliced onions & salt to this. Cook till the onions become golden brown in colour. Add ginger & garlic paste. Cook for 3-4 mins. Add the ground masala paste to this & cook till the raw smell goes, it will take around 2-3 mins. Add sliced tomato & cook. When oil starts appearing add yogurt & chopped coriander leaves. Mix well. Add paneer cubes to this & cover & cook for 5-7 mins. If you are using cashew paste, add at this stage. Cook for a few more minutes & remove from fire.
3. Rice Preparation
4. I cooked the rice in the normal method & drained the excess water. That’s why I didnt mention the qty of water in the recipe. Make sure you dont over cook the rice, since you will be baking it later. I didnt add any garam/whole masala while cooking the rice. I just added salt. However if you want to cook rice in the traditional biriyani style, you can see it here.
5. Layering the biriyani
6. Preheat the oven to 180 degree, 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of rice in the dish. On top of that spread some masala and make another layer. Again spread another layer of rice on top of the masala. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander & mint leaves in between the layers. Cover the dish with a wet cloth. Bake in the preheated oven for 25-30 minutes.
7. Alternative method:
8. If you dont have an oven to bake the biriyani, do the following method.
9. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.
10. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
11. Also place a pan of boiling water on top of the biriyani vessel at the same time.
12. Garnish the biriyani with fried onions, cashews & raisins & coriander & mint leaves.

Lamb Chops With Bangladeshi Spices.........

Ingredients :  

8 double-bouned lamb best end chops - you will need to ask your butcher for theses lime 

juce of 1lime

3 tbsp malt vinegar

1 tsp chili powerder

125ml mustard oil or vegetable oil ,plus extra for frying

85g gram flour(chickpea flour)

4 star anise toasted in a hot pan

3 green chilies

8 garlic cloves

1 small papaya, peeled ,seeded and chooped

Method:

1. Marinate the chops in the lime juice , vinegar , chilli powder and a pinch of salt  while you make you make the rest of the marinade.

2.Heat 100ml of the oil in a small saucepan and addthe gram flour,stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma . Transfer the paste to a bowl and leave to cool.

3.Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blendto a smooth paste.Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.

4. To cook the chops, preheat the oven to fan 180C/conventional 200c/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in large frying pan and fry the chops in batches for a couple of minutes on each side until browned.Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you lamb. Serve the chops with mint sauce and winter salad.  

Baked Chicken (oil free)

Ingredients :               

4 small chicken pieces
1/2 cup coriander leaves
1/2 cup mint leaves
2 tbsp garlic pieces
Salt to taste
2 tbsp lemon juice
1 tbsp fat free yogurt
1.5 tbsp black peppercorns
1 tsp coriander powder

Method :

Clean and pat dry the chicken thighs.
Crush the peppercorns in a mortar with a pestle.
Add the garlic pieces and crush these coarsely.
Place the mint and coriander leaves in the mortar and crush with the pestle to form a coarse paste.
Transfer to a bowl and stir in the coriander powder, lemon juice, salt and yogurt and Mix well.
Apply the marinade liberally on the chicken pieces and marinate for about an hour.
Pre-heat the oven to 375F.
Arrange the chicken pieces in an oven proof non-stick pan.
Cover with a tight fitting oven-proof lid, or cover securely with aluminum foil and Bake for 35 minutes.
Remove the pan from the oven, open the pan and cook on an open stove till all the liquids have dried up and the chicken pieces turn into a golden color.
Serve with salad.

Chicken mushroom cari

Ingredients :                                                             

750 g Chicken cut into medium pieces
20 mushrooms
1 medium tomato
1 medium onion
5-7 cloves of garlic
1 inch ginger
1 teaspoon turmeric powder
1 teaspoon paprika powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
Olive oil as needed
Method :

Make a paste of the onion, ginger and garlic.
Wash the mushrooms and cut into quarters.
Heat the oil in a pan and, when hot, add the onion-ginger-garlic paste.
Fry till the oil separates.
Now, add the turmeric, paprika, coriander and cumin powder and fry for about a minute or two.
Add the chicken, mushrooms and tomato.
Season with salt.
Cover and cook on medium till the chicken is tender.
Serve.

SPICY BEEF FRY

Ingredients

Beef – ½ kg, cleaned & cut into small-medium size cubes

For Marination

Small onion – 1 cup, crushed

Ginger & garlic- 1½ tbsp, crushed

Crushed red chilli – 1 – 1½ tbsp

Coriander powder – 1½ – 2 tsp

Turmeric powder – ¼ tsp

Pepper powder – 1 tsp

Garam Masala – 1- 1½ tsp

Thengakothu (bite size coconut pieces) – ¾- 1 cup

Vinegar – 2 tsp

Salt

For tempering

Coconut oil

Curry leaves

Instructions

1. Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 

ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the 

beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed 

for 20-25  mins. Open the cooker & if there is any excess water in the beef, cook till the water is 

dried completely. 

2. Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the 

cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. If the 

beef appears to dry in between, add a little oil & continue cooking. It will take around  10-15 

mins. Dont forget to give a stir in between. That’s all …the shappu beef fry is ready!

Chilli cheese toast

Ingredients :

50 gms Cheese

2 Eggs

5 Slices of Bread

4 tbsp Flour

2 Green Chillie

Salt to taste

Oil for deep frying


Method :

Remove the sides of the breads and cut them into 4 pieces each.

Beat the eggs in a bowl.

Grate the cheese and add it to the eggs.

Mix the flour, chillies and salt.

Heat the oil in a pan for deep frying.

Take a piece of bread and apply about 2 tsp of the egg mixture on one side of the bread.

Immediately put it into the hot oil. The side with the cheese mixture should be 

towards the bottom of the pan.

Fry till golden brown, flip and fry the other side as well till golden brown.
Repeat for the rest.

Serve hot.

Lamb Biryani

 

Ingrediens:

1kg diced lamb

180g (2/3 cup) natural yoghurt

Several garlic cloves, crushed

Only two tbs quickly grated fresh ginger

A couple of long fresh green chillies, cut in half, deseeded, thinly chopped up

1 tsp garam masala

1/2 tsp ground turmeric

1/2 tsp chilli powder

1/2 teaspoon ground cardamom

1 tsp salt

400g (2 mugs) basmati rice, rinsed, 

energy depleted 60g ghee

2 huge brown onions, halved, thinly chopped up

1 a 7cm cinnamon remain

2 tbsp . fresh lemon juice

500ml (Only two cups) take advantage of

1/4 tsp saffron threads

1/3 cup solidly packed coarsely chopped fresh cilantro

130g (1/2 cup) natural yoghurt, extra, to serve

Directions:

1. Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, 

cardamom and salt inside a large cup or clay bowl. Protect with plastic material wrap and put in 

the fridge for 2 hours to develop the particular flavours.

2. Bring the saucepan regarding salted water for the boil. Add rice and bring for the boil. 

Eliminate from heat. Drain. Rinse out under frosty water. Drain well and hang aside.

3. Melt ghee inside a large non-stick saucepan over medium heat. Increase onion and cook, 

stirring, for five minutes or perhaps until golden brown.

4. Add the particular lamb mixture and cinnamon stay. Spread rice within the lamb mixture. 

Add the freshly squeezed lemon juice. Combine the milk and saffron in a pitcher and serve over 

the rice. Increase heat to be able to high. Prepare food, covered, pertaining to 10 minutes. 

Reduce heat to be able to low as well as cook, protected, stirring at times, for 1 hour. Remove 

coming from heat and gently mix to separate your grains.

5. Spoon biryani amid bowls. Mix with cilantro and top

Chicken biryani

Ingredients:

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

Directions:

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.