Prawn (shrimp) Pulov

December 29, 2008

Prawn (shrimp) Pulov Ingredients :

Delhi rice, clean & wash 1 kg.
Ghee 6 tbsps.
Sugar 6 tbsps.
Curd ¼ kg.
Saffron 2 tsps.
Rose water 2 tbsps.
Orange colour 1 tsp.
Rose water 2 tbsps.
Almonds, blanch, slice & fry
50 gms.
Pistachios, blanch, slice &
fry 50 gms.
Raisins, fry 225 gms.
Cardamom powder
½ tsp.
Nutmeg powder ½ tsp.
Cinnamon powder ½ tsp.
Onions, sliced & fried 1 kg.
Potatoes(small), peeled &
fried 1 kg.
Ghee, melted 3 tbsps.

For the Patia:

Large prawns 2 cups
Onions, chopped 2 nos.
Water ½ cup
Turmeric ½ tsp.
Green chilies 8 nos.
Garlic 4 cloves
Ginger 1″ piece.
Cloves 6 nos.
Cumin seeds  1 tsp.
Tomatoes ¼ kg.
Coriander leaves, chopped 2 tbsps.
Chili powder  2 tsps.
Sambhar masala 1 tbsps.
Sugar ½ tsp.
Hard boiled eggs 12 nos.

Prawn (shrimp) Pulov Preparation:

1.Soak the saffron in rose water and the orange colour in rose water separately.
2.Parboil ¾ of the rice in salted water, drain and add the ghee, curd, sugar and
mix well.
3.Divide this rice into 3 portions, then add the saffron mixture to one portion of
rice, the orange mixture to the second portion and keep the third portion white.
4.The fourth portion of rice should be cooked as brown rice.
5.For the Patia heat ghee in a vessel, add the onions and brown them.
6.Grind the turmeric powder, green chilies, garlic, ginger,cloves, cumin seeds
together and add it to the browned onions.
7.Next add the prawns, water and all the remaining ingredients under Patia.
8.Cook till the prawns are tender.
9.Grease a large vessel, put a layer of half the quantity of each white rice,
followed by the prawn patia, then the yellow rice, the fried potatoes and onions.
10.Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on the layers,
followed by the nuts.
11.Then put the brown rice and continue till all the rice and patia has been used.
12.The last layer should be the white rice, then pour the melted ghee, cover
tightly and cook over a low flame.
13.Serve garnished with hard boiled eggs.

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Tropical Prawn (shrimp) Pulov

December 29, 2008

Tropical Prawn (shrimp) Pulov Ingredients:

Rice, rinsed ¼ kg.
Prawns, cut into pieces 150 gms.
Onions, chopped & fried 3 nos.
Ginger garlic paste 1 tbsp.
Capsicum, cut in strips 150 gms.
Tomatoes, chopped ¼ kg.
Coriander, chopped ½ bunch
Spring onion, chopped 1 no.
Saffron, soaked in water ½ tsp.
Pineapple slices, cubed
1 tin.
Spice powder (cardamom,
clove, cinnamon, shahjeera,
nutmeg, mace) 2 tbsps.
Ghee 2 tbsps.
Salt To taste

Tropical Prawn (shrimp) Pulov Preparation:

1.Clean, rinse the rice and fry the chopped onions and keep aside.
2.Heat ghee in a vessel, fry the ginger garlic paste till it changes colour, then add
the prawns, salt and mix well.
3.When the prawns change colour remove from the pan, set aside and now add
the vegetables in the same pan.
4.Fry for a while then add the rice, salt & cook till the rice is done.
5.Take a vessel, put a layer of half the cooked rice, then sprinkle some saffron
water followed by a layer of cooked prawns and some spice powder.
6.Then put some chopped pineapples and fried onions, repeat these layers once
more ending with fried onions as the top most layer.
7.Put some pineapple syrup all over the rice, cover and keep on dum for 15
minutes or more.
8.Remove and serve hot.

Mutton Briyani

December 29, 2008

Mutton Briyani Ingredients:

Basmathi Rice – 200 gms

Onion – 1

Tomato – 1

Coriander leaves

Curry leaves Cloves,

cinnamon,

Cardamom – each 2 Bay leaves,

Mutton – 100gms

mutton-biriyani


To grind :

Ginger & garlic paste – 5 tsp

Green chillies -5,

coriander powder – 5 tsp,

turmeric powder -3 tsp,  ½ onion. Grind separately

Cloves – 2, cinnamon – 4, Cardamom – 4, Aniseed – 4 tsp – Crush them separately.

To marinate the Mutton :

Mutton – 100 gms Curd – 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes

Mutton Briyani Preparation :

Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes. When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one . Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice. Finally add some ghee to the rice .

Tip :

In pressure cooker let the rice cook for 4 whistles

Spicy Mutton

December 29, 2008

Ingredients :

Basmathi Rice – 4 cups

Ginger & garlic paste- 200 gms

Green chillies – 6

Onion finely chopped – 1

Tomato finely chopped – 2

Cinnamon, cloves, cardamom – 10 gms each

coconut milk – 4 cups (thick)

cashew nuts – 100 gms

Ghee – 200 gms

Mutton – 100 gms

Garam Masala powder – 2 sp

Chilli powder – 3 tsp

Mint leaves & coriander leaves

lemon – 1/2 fruit

spicy-mutton-rice

Tip : More ghee gives good taste.

The Basmathi rice if soaked 1/2 hour before the food is cooked gives good taste.

It is good if you dilute the coconut milk , in the ratio of 1 cup of rice to 2 cups of

diluted coconut milk.

Preparation :

1) Add ghee to a pan fry the onions and tomatoes

2)Grind cashew nuts, cloves, cinamon, cardamom, green chillies mint and coriander

leaves

3) Add the mixture to the ghee

4) Add ginger & garlic paste to it

5) Then add garam masala, chilli powder and mutton to it

6) Add coconut milk to the mixture , add 2 cups of coconut milk for 1 cup and

add salt to taste .

7) Bring the mixture to a boil and add the rice

8) Add the lemon juice to it and then let the rice to be cooked.

Nawabi Pulov

December 29, 2008

Nawabi Pulov Ingredients:

Basmati rice  325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies  3 nos.
Cinnamon 1″ piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped
As required
Jardalu (apricots ) 5 nos.
Dry fruits As required
Ghee  As required

nawabi-pulov


Nawabi Pulov Preparation:

1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,
turmeric powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the
rice is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.

Spicy Festive Mutton Rice

December 29, 2008

Spicy Festive Mutton Rice Ingredients :

Kashmiri rice 1 cup
Asafoetida water 3 tsp.
Water 6 cups
Cumin ½ tsp.
Crushed spice cake 1 tsp.
Mutton fat 125 gms.
Mustard oil 50 ml.
Salt 1 tsp.

spicy-festive-mutton-rice

Spicy Festive Mutton Rice Preparation:

1.Wash well and break the mutton fat into small lumps.
2.Lightly fry in a little oil and asafoetida water and keep aside.
3.Heat oil in a large pan, when it reaches smoking point, put the rice and
asafoetida water.
4.Stir-fry for a minute, add 6 cups of water, salt and the fried mutton fat.
5.Cook till the rice is very soft and thick.
6.Sprinkle cumin and spice cake on top and serve hot.

Mutton Pulav

December 29, 2008

Mutton Pulav Ingredients:


¼ kg. Mutton, small pieces

½ kg. Basmati Rice

½ cup butter/ghee

½ piece ginger

2 or 3 red chilies

½ tsp. turmeric powder

1 garlic finely chopped

3 or 4 onions, cut in small pieces

cashewnuts – about 10 pieces couple of bay leaves

3 or 4 cinnamon smashed/powdered

5 cloves, smashed/powdered

4 cardamom smashed

4 or 5 strings of Saffron

1 cup yogurt/curd

4 green chilies finely chopped

small bunch of finely chopped coriander leafs

½ lime squeezed into juice

Salt as required

mutton-pulav11
To Grind:

Grind the ginger, cashew nuts, red chillies and garlic into a fine paste using a blender/mixer.

Mutton Pulov Preparation:

Add the butter or ghee in a pan. Then add the onions and fry onions until golden brown and set aside.Add the ground paste and fry in the pan with 1tsp. ghee/butter. After the oil separates from the paste, add the mutton

and fry further. Add little water as required for gravy consistency Cook covered in low flame till meat is cooked

Boil rice with bay leaves in a vessel and remove when ‘almost’ cooked. Add salt, drain and set aside. Add little water to yogurt/curd if too thick. Then take a fine piece of muslin and strain the yogurt/curd Add the turmeric, smashed cloves, cinnamon, cardamom, turmeric and finely chopped green chillies. Then add the coriander leaves.Add lime juice to enhance the taste and mix well. Add curd mixture to mutton. Stir well. Dissolve saffron in few tspns of milk and sprinkle over half the rice. In a large pan put rice, mutton and fried onions in alternate layers and repeat the process till everything is put. Add 2 tspn of ghee over the rice. Cook covered in low flame until rice is fully cooked .

Chicken Biryani

December 29, 2008

Chicken Biryani Ingredients:

Basmathi Rice – 4 cups

Ginger & garlic paste- 200 gms

Green chillies – 6

Onion finely chopped – 1

tomato finely chopped – 2

Cinnamon, cloves, cardamom – 10 gms each

cashew nuts – 100 gms

Ghee – 200 gms

Chicken – 150 gms

Garam Masala powder – 2 sp

Chilli powder – 3 sp

Mint leaves & coriander leaves

lemon – 1/2

chicken-biryani1

Tip :

More ghee gives good taste. The Basmathi rice if soaked 1/2 hour before the food is cooked gives good taste.

Chicken Biryani Preparation:

1) Add ghee to a pan fry onions and tomatoes.

2) Add cashew nuts, cloves, cinamon, cardamom to the ghee

3) Add mint leaves, coriander leaves, green chillies to the ghee

4) Add ginger & garlic paste to it

5) Then add garam masala and chilli powder, chicken to it

6) Add water to the mixture, add 2 cups of water for 1 cup and add salt to taste .

7) bring the mixture to a boil and add the rice

8 ) Add the lemon juice to it and then let the rice to be cooked.

Tip : Let the rice cook till 4 whistles in a pressure cooker

Mint chicken Biryani

December 29, 2008

Mint chicken Biryani Ingredients:

Basmathi Rice  – 4 cups

Ginger & garlic paste- 200 gms

Green chillies – 6

Onion finely chopped – 1

Tomato finely chopped – 2

Cinnamon, cloves, cardamom – 10 gms  each

Coconut milk  – 4 cups(thick)

Cashew nuts – 100 gms

Ghee – 200 gms

Chicken – 100 gms

Garam Masala powder – 2 sp

Chilli powder – 3 sp

Mint leaves & coriander leaves

Lemon – 1/2

mint-chicken-biryani

Tip:

More ghee gives good taste. The Basmathi rice if soaked 1/2 hour before the food is cooked gives good taste

It is good if you dilute the coconut milk,  in the ratio of 1 cup of rice to 2 cups of diluted coconut milk

Mint chicken Biryani Preparation:

1) Add ghee to a pan fry the onions and tomatoes

2) Grind  cashew nuts, cloves, cinnamon, cardamom , green chillies mint and coriander leaves

3) Add the mixture to the ghee

4) Add ginger & garlic paste to it

5) Then add garam masala and chilli powder, chicken to it.

6) Add coconut milk to the mixture, add 2 cups of coconut milk for 1 cup and add salt to taste .

7) Bring the mixture to a boil and add the rice

8 ) Add the lemon juice to it and then let the rice to be cooked

Chicken biryani with curd

December 29, 2008

Chicken biryani with curd Ingredients:


Basmathi Rice – 200 gms
Onion – 1
Tomato – 1
Coriander leaves
Curry leaves
Cloves,cinnamon, Cardamom – each 2
Bay leaves

To grind :

Ginger & garlic paste – 5 tsp
Green chillies -5, coriander powder – 5 tsp, turmeric powder -3 tsp – Grind separate
Cloves – 2, cinnamon – 4, Cardamom – 4, Aniseed – 4 tsp grind them separate
Crush ½ onion

chicken-biryani-with-curd

To marinate the Chicken:

Chicken – 100 gms
Curd – 250 gms
Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes

Chicken biryani with curd Preparation:

Heat some oil in a pan and add the onions and after they turn golden brown. Add the tomatoes.
When they are cooked, add the spices & bay leaves.Add the green chillies & the marinated chicken
After 15 minutes after adding the chickenReduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt. And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice


Tip :

In Pressure Cooker let the rice cook for 4 whistles.