How to prepare Thattukada style Kappa Mutta | Kappa Mutta Biriyani| Kappayum muttayum

How to prepare Thattukada style Kappa Mutta | Kappa Mutta Biriyani| Kappayum muttayum

To watch video : https://youtu.be/qx5Ou05YzwI

Thattukada style Kappa Mutta | Kappa Mutta Biriyani| Kappayum muttayum

 Ingredients:- 

• Tapioca – 750 gm
• Egg - 6
• Onion – 3
• Ginger – ½ inch
• Garlic – 5 Pods
• Green Chilli - 2
• Curry leaves
• Turmeric – ½ Teaspoon
• Chilli Powder – ½ Teaspoon
• Coriander Powder – 1 Teaspoon
• Pepper Powder – ½ Teaspoon
• Garam Masala – ½ Teaspoon
• Salt
• Coconut Oil

Preparation:-

• Cook Tapioca by adding salt, Turmeric and water
• Heat a pan add Coconut Oil
• Add ginger, garlic, green chilli, curry leaves and sauté well
• Add onion, salt and sauté well
• Add turmeric, chilli powder, coriander powder and sauté again
• Add eggs and mix well
• Add pepper powder and garam masala and mix
• Add Tapioca and mix

Cheers!!!
Minu

#KappaMutta #Ruchikaram #KappaBiriyani

How to prepare Chicken Fried Rice | Special Chicken Fried Rice

How to prepare Chicken Fried Rice | Special Chicken Fried Rice

Chicken Fried Rice | Special Chicken Fried Rice

Ingredients:-

• Basmati Rice – 2 Cup
• Chicken – 1 Cup small pieces boneless
• Egg – 2
• Onion – 1 Medium
• Carrot – 1 Medium
• Beans – 5 to 10
• Garlic – 2 Teaspoon
• Spring Onion – ½ Cup
• Salt to taste
• Pepper Powder – 3 Teaspoon
• Red Chilli Sauce
• Soya sauce

Preparation:-

• First let’s cook 2 cup Basmati rice and keep it away for cool down
• Add 1 teaspoon soya sauce, salt to taste and pepper powder into the chicken and mix it well
• Heat oil in a pan and deep fry chicken and keep it aside
• Heat oil in a pan and pour beaten egg to make scrambled egg and keep it aside
• Heat oil in a pan and sauté garlic
• Add onion, carrot, beans, salt to taste into the pan and continue sautéing
• Add chopped spring onion, 2 teaspoon soya sauce, 1 teaspoon pepper powder and mix it well
• Add scrambled egg into the vegetables and mix it well
• Transfer fried chicken into the pan and mix it again
• Transfer cooked rice in to the pan and mix it well
• Finally add 1 Teaspoon soya sauce, 1 Teaspoon red chilli sauce, pepper powder, spring onion and mix it well
• Tasty chicken fried rice is ready to serve

Cheers!!!

Minu

Thalassery Special Chemmeen Biriyani | Prawns Biriyani

How to prepare Chemmeen Biriyani | Prawns Biriyani

Chemmeen Biriyani | Prawns Biriyani

Ingredients for preparing Biriyani Rice:-

• Biriyani Rice (Jeera) – 2 Cup
• Fennel Seeds – ¼ Tsp
• Cloves - 4
• Cardamom – 3
• Cinnamon – One small stick
• Mace – 1 strand
• Bay leaf – 2 small
• Star Anise - 2
• Water – 3 Cup
• Oil & Ghee as required
• Salt to taste
• Lemon Juice - from half portion of a lemon

Ingredients for Onion Fry (Bista):-

• Onion - 2 Medium
• Salt to taste
• Sugar – ¼ Teaspoon

Ingredients for Prawns Marination:-

• Prawns – 250 Gram
• Turmeric – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Salt to taste

Ingredients for Prawns Masala:-

• Onion – 3 Medium
• Ginger (1 Inch) Garlic (12 Pods) and Green Chilli (2) paste
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Tomato – 2 Medium
• Garam masala– ¼ Teaspoon
• Pepper powder – ¼ Teaspoon
• Salt to taste
• Oil as required
• Coriander leaves as needed
• Mint leaves as required

Preparation:-

Biriyani Rice

• Heat 2 Tablespoon ghee in a vessel, add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Bay Leaves, and Fennel Seeds) into it and sauté well
• Add rice into the vessel and mix it well until rice starts cracking. Add 3 cup water into the rice.
• Add salt into it
• Add lemon juice (squeezed from half portion of the lemon) into the rice
• Once it starts boiling close the vessel with a lid and place a weight on top of the vessel
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt

Onion Fry (Bista)

• To make the fried onion crispy add a little sugar into it and continue sautéing

Prawns Marination

• Take prawns in a bowl and add salt to taste, turmeric powder, and chilli powder and mix it well

Prawns Masala

• Heat oil in a pan and add onion into it sauté well by adding a little salt
• Add ginger garlic and green chilli paste into it and continue sautéing
• Add turmeric powder, chilli powder and coriander powder
• Add tomatoes into the pan
• Add Prawns and mix it well. Pour required water to cook the Prawns and add few coriander leaves
• Cook the prawns by closing the vessel
• Add garam masala and pepper powder and mix it well
• Add fried half portion of fried onion into it
• Once the masala become dry switch off the stove
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Layering:-
• ·               Take a big vessel and spread Prawns masala on top of it
• ·               Add cooked Biriyani rice on the top of prawns masala
• ·               Add Coriander leaves
• ·               Add fried cashew nuts and raisins
• ·               Add a little garam masala
• ·               Continue the process
• Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame low for 5 min
• Tast Thalassery special Chemmeen Biriyani is ready to serve

Cheers!!!

Minu

Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

How to prepare Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

Ingredients:-

• Basmati Rice – 2 Cup
• Cloves – 3
• Fennel Seeds – ¼ Teaspoon
• Cardamom – 3
• Cinnamon Stick – Small piece
• Mace - 1 strand
• Soya Chunks – ½ Cup soaked in hot water
• Onion -3 medium Size sliced
• Tomato – 2 sliced
• Garlic (10 Pods), Chilli (2) and Ginger (1 Inch) paste
• Turmeric Powder – ½ Teaspoon
• Chilli powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Garam Masala – ½ Teaspoon
• Lemon Juice – ½ Portion squeezed
• Salt as needed
• Coriander and Mint leaves as required
• Oil and Ghee as needed

Preparation:-

• Keep one cooker to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Mice, Cinnamon, Cardamom, Fennel Seeds) into it and sauté well.
• Add sliced onion and a little salt and continue sautéing
• Add ginger, garlic and chilli paste into the cooker and mix it well
• Add turmeric powder, chilli powder and coriander powder into the cooker and sauté well
• Add tomato
• Add coriander and mint leaves and mix it well
• Add soya chunks into the cooker and mix it well and then add garam masala
• Transfer rice into the cooker and mix it well
• Pour 4 cup water (1:2) and mix it well
• Add required salt into the rice and also add lemon juice
• Close the cooker and cook for 1 whistle at high flame and then cook at medium flame for 8 min or for 1 whistle
• Add little more fresh coriander and mint leaves and mix it well
• Tasty Soya Chunks cooker Biriyani is ready to serve

 

Cheers!!!

Minu

Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani

How to prepare Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani

Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani

Ingredients for Biriyani Rice:-

• Jeera Rice – 3 Cup
• Water – 4 ½ Cup
• Ghee – 1 ½ Tablespoon
• Oil - 1 Table spoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Star Anise – 1
• Lemon Juice – ½ Portion squeezed
• Salt as needed
• Fried Onion – 2 medium size, finely chopped
• Cashew nuts as needed
• Raisins as needed

Ingredients for Chicken:-

• Chicken (Small pieces) – 500 Gram
• Onion – 4 Medium size
• Tomato – 2 Medium Size
• Green Chilli – 4
• Ginger – 1 ½ Inch
• Garlic – 15 Pods
• Thalassery Biriyani Masala – 1 ½ Table spoon
• Turmeric a pinch
• Pepper Powder – 2 ½ Teaspoon
• Curd – 1 ½ Tablespoon
• Salt as needed
• Curry leaves, Coriander Leaves and Mint leaves as required

Preparation:-

• Keep one big vessel to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
• Add rice into this and stir well until the rice starts cracking. Keep the flame in medium
• Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it. Add salt to taste into the rice and stir well.
• Add lemon juice (squeezed from half portion of the lemon) into the water
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel. Keep the flame medium.
• Open the lid after 5 min and mix it well. Cook for another 5 min and then switch of the stove.
• Add Bista (Fried onion), cashew nuts and raisin into the rice and mix it well
•  
• Take a cooker and add oil -1 ½ tablespoon into it. Add chopped onion (4 Medium size) into it. Add a little salt into it and sauté well until it become transparent
• Add ginger garlic & chilli paste prepared by using Garlic – 15 pods, Green Chilli- 4, Ginger 1 ½ Inch) and sauté well
• Add 1 ½ Table spoon Thalassery Biriyani masala
• Add a pinch turmeric powder and mix it again
• Add Tomato 2 medium size into the masala
• Add marinated chicken using 2 1/2 Teaspoon Pepper Powder and required salt into the cooker and mix well.
• Cook chicken for 1 whistle and then switch off the stove
• Add 1 ½ Tablespoon curd into chicken and mix it well
• Add Curry leaves, coriander leaves and mint leaves into the chicken. Switch off the stove
• Take a bamboo puttu making vessel. Fill rice first then chicken and on top of the chicken fill rice again and steam it for 5 to 7 min
• Tasty bamboo chicken Biriyani is ready to serve

Cheers!!!

Minu

Beetroot Rice | Kids Lunch Box Menu

How to prepare Beetroot Rice | Kids Lunch Box Menu?

Beetroot Rice | Kids Lunch Box Menu

Ingredients:-

• Basmati Rice – 2 Cup
• Beetroot Grated – 1 Cup
• Garlic sliced – 1 Tablespoon
• Ginger Crushed - 1 Tablespoon
• Cloves - 2
• Cinnamon – Small Piece
• Cardamom - 2
• Cumin Seeds – ¼ Teaspoon
• Turmeric Powder – ¼ Teaspoon
• Lemon Juice – 1 Tablespoon
• Green Chilli - 1
• Curry leaves and coriander leaves as needed
• Ghee - 1 Tablespoon
• Salt as needed

 

Preparation:-

• Heat a cooker and pour ghee into it. Add cloves, cinnamon, cardamom, Cumin seeds into it and sauté well
• Add garlic, ginger and continue sautéing
• Add beetroot, green chilli and a little curry leaves into the cooker and sauté
• Add salt to taste, turmeric powder and sauté well
• Add rice into the cooker and mix it well
• Pour 4 glasses of water (1:2) and keep the flame high until it starts boiling
• Pour lemon juice and allow it to boil.
• Keep the flame high for one whistle and then keep the flame between sim to medium until second whistle and then switch off the stove
• Tasty beetroot rice is ready to serve

 

Cheers!!!

Minu

Thalassery Fish Dum Biriyani | Thalassery Special Meen Biriyani

How to prepare Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani?

Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani

Ingredients:-

• Jeera Rice – 3 Cup
• Seer fish/Ayakkoora – 500 Gram
• Onion – 5 finely chopped
• Tomato – 2
• Green chilli (3), Ginger(15), Garlic (2 Inch) crushed
• Turmeric Power – 1 ½ Teaspoon
• Chilli powder – 1 ½ Tablespoon
• Coriander Powder – ½ Teaspoon
• Pepper Powder – ¼ Teaspoon
• Thalassery Biriyani Masala – 1 Teaspoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Lemon Juice – 1
• Coriander and Mint leaves as needed
• Salt as needed
• Ghee as needed
• Cashew nuts & raisins as needed

 

Preparation:-

• Marinate the fish by adding salt, turmeric powder, chilli powder and a little lemon juice.
• Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Add rice into the vessel and stir well until the rice starts breaking.
• Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it
• Add salt to taste into the rice and stir well
• Once the water start boiling add spices and lemon juice
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• After 5 min switch off the stove and keep it aside.
• Heat a pan and pour oil into it.
• Transfer fish into the pan and fry on both sides
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt
• Add ginger, garlic and green chilli paste into the pan and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and sauté  
• Add tomato into the onion and sauté
• Add pepper powder into the pan and mix it well
• Add Thalassery special biriyani masala and sauté  
• Add turmeric water, fried cashew nuts and raisins
• Add coriander and mint leaves and also sprinkle thalassery biriyani masala
• Repeat the layering
• Add bista (fried onion) on top of the rice
• Heat a dosa pan, place the cooker on top of the pan, and close the cooker with whistle.  Keep the flame low for 10 min.  Once the cooker lid become warm switch off the stove
• Open the cooker once the cooker lid become warm
• Thalassery Special Fish Biriyani is ready to serve!!!

Cheers!!!

Minu

Cooker Chicken Biriyani | Chicken Biriyani in 15 Min

How to prepare Cooker Chicken Biriyani | Chicken Biriyani in 15 Min

Cooker Chicken Biriyani | Chicken Biriyani in 15 Min

 Ingredients:-

• Jeera Rice – 3 Cup (660 Gram)
• Chicken – 500 Gram
• Onion – 3 Nicely Sliced
• Tomato – 2 Sliced
• Ginger Garlic, Green chilli paste – 2 Table Spoon
• (Garlic – 12 pods, Ginger – 1 Inch, Green chilli - 4)
• Turmeric Powder – 1 Tea Spoon
• Chilli Powder – 1 Tea Spoon
• Coriander Powder – 1 Table Spoon
• Chicken Masala – 1 Table Spoon
• Gram Masala – ½ Tea Spoon
• Cloves - 4
• Cinnamon – ½ Inch
• Cardamom - 3
• Coriander leave as needed
• Mint leaves as needed
• Ghee as needed
• Cashew nuts and raisins as needed
• Lemon Juice – 1 squeezed
• Salt as needed

Preparation:-

• To marinate the chicken, add salt, turmeric powder - ½ Tea Spoon, chilli powder - ½ Tea Spoon, coriander powder - ½ Table Spoon, “ginger-garlic-green chilli paste - 1 Table Spoon, lemon juice - 1 Tea spoon and mix it well. Keep it aside for 10 min
• Take a cooker and heat oil 1 table spoon and ghee ½ Table spoon.
• Add spices and onion into the cooker and sauté well
• Add ginger-garlic-green chilli paste
• Add Turmeric Powder, Chilli Powder, Coriander Powder, and Chicken Masala and continue Sautéing
• Add Tomato and sauté
• Transfer chicken and coriander leaves into the cooker and mix it well
• Add rice into the chicken and mix it well
• Pour water 4.5 cup water into the cooker (For 1 cup 1.5 Cup water is required)
• Add required salt into the rice
• Add garam masala, lemon juice and ghee
• Close the cooker using the lid and cook the rice
• Heat ghee in a pan and add Cashew first and then raisins
• Add cashew and raisins, Coriander leaves, Mint leaves into the biriyani and mix well
• Tasty cooker chicken Biriyani is ready to serve

Cheers!!!

Minu

Special Kappa Biriyani | Chicken Kappa Biriyani

How to prepare Special Kappa Biriyani | Chicken Kappa Biriyani

Special Kappa Biriyani | Chicken Kappa Biriyani

Ingredients:-

• Tapioca – 500 Gram
• Chicken – 500 Gram
• Onion – 1 Big sliced
• Tomato – 1 Big
• Green chilli - 2
• Garlic – 12 pods
• Ginger – 1 ½ Table Spoon
• Turmeric Powder – 1 Tea Spoon
• Chilli Powder – 1 Table Spoon
• Coriander Powder – 2 Table Spoon
• Chicken Masala – 1 Tea Spoon
• Pepper Powder – 1 to 1 ½ Tea Spoon
• Garam Masala – ½ Tea Spoon
• Lemon Juice – 1 Tea Spoon
• Curry leaves as needed
• Coriander leaves as needed
• Salt as needed
• Onion – 1 Small sliced

 

Preparation:-

• To marinate the chicken add Salt as needed, half portion of turmeric powder, ½ portion of chilli powder, ½ portion of coriander powder, lemon juice and then mix it well 
• Take a pan with enough water to cook tapioca. Add salt into it while boiling the water.
• Take a cooker and heat 1 to 1 ½ table spoon coconut oil. Add onion into it and sauté well by adding a little salt.
• Add green chilli, ginger, garlic into the cooker and continue sautéing
• Add turmeric powder, chilli powder, coriander powder, chicken masala, tomato into the cooker and sauté.
• Add chicken, few curry leaves into the cooker and mix it well
• Pour required water to cook the chicken
• Add pepper powder into the chicken and mix
• Add garam masala into the chicken and mix
• Take tapioca in a vessel and add chicken into it and mix it well
• Add pepper powder, curry leaves, coriander leaves, onion, raw coconut oil into the chicken and mix
• Switch off the stove, tasty Chicken Kappa biriyani is ready to serve.

Cheers!!!

Minu

Cooker Vegetable Biriyani | Kids Lunch Box Menu

How to prepare Cooker Vegetable Biriyani | Kids Lunch Box Menu Kerala Style

Cooker Vegetable Biriyani | Kids Lunch Box Menu

 Ingredients:-

• Basmati Rice – 2 ½ Cup
• Cauliflower – ¾ Cup
• Carrot – ½ Cup
• Fresh peas – ¼ Cup
• Beans – ¼ Cup
• Potato – ¾ Cup
• Ginger Garlic Chilli Paste – 2 Table Spoon
• Ginger – 1 ½ inch
• Garlic - 10 to 12 Pods
• Green Chilli -2
• Fennel Seeds – ¼ Tsp
• Cloves - 5
• Whole Pepper - 13 to 15
• Cardamom - 3
• Cinnamon Stick – 2 small piece
• Nutmug Powder – small piece crushed
• Mace - 3 strands
• Bay leaf – 2
• Curd – ½ Cup
• Turmeric Powder – 1 Tsp
• Chilli Powder – 2 Tsp
• Coriander Powder – 4 Tsp
• Garam Masala – 1 Tsp
• Lemon Juice – one small
• Pudina as needed
• Coriander Leaves as needed
• Ghee as needed
• Onion fried – 1 Medium Size

 

Preparation:-

• Take a cooker and heat 1 to 1 ½ table spoon oil and a table spoon ghee
• Add cauliflower, potato, carrot, beans, and fresh peas into the cooker and sauté well
• Add ginger, garlic and chilli paste into the vegetables and continue sautéing
• Now add turmeric powder, chilli powder, and coriander powder and mix it well
• Add few pudina and coriander leaves into the vegetables
• Pour ½ Cup curd into the vegetables and mix it well
• Transfer the soaked rice into the cooker and mix with vegetables
• Pour 3 ¼ Cup water (1: ¾ Cup) into the rice and mix it well
• Add required salt
• Pour lime juice and stir well
• Add all the spices (Fennel Seeds – ¼ Tsp, Cloves – 5, Whole Pepper - 13 to 15, Cardamom – 3, Cinnamon Stick – 2 small piece, Nutmug Powder – small piece crushed, Mace - 3 strands, Bay leaf – 2) into the rice
• Add small portion of fried onion, few more pudina, coriander leaves, half portion of garam masala, 1 table spoon ghee into the rice and mix it well
• Close the cooker and cook well. 1 whistle with high flame and 5 to 6 min with medium flame
• Add balance garam masala and fried onion and then mix it well
• Tasty Vegetable Biriyani is ready to serve

Cheers!!!

Minu

Thalassery Biriyani Masala | Authentic Thalassery Biriyani Masala

How to Prepare Thalassery Chicken Biriyani Masala | Authentic Thalassery Special Chicken Dum Biriyani Masala?

Thalassery Biriyani Masala | Authentic Thalassery Biriyani Masala

Ingredients:-

• Cloves – 4
• Cardamom – 4
• Nutmug Powder (Jathikka) – ½ Tsp
• Mace (Jathipathri) – 2 strands
• Cinnamon stick – 2 small
• Black Pepper – ½ Tsp
• Red dried chilli – 2
• Fennel Seeds – 1 Tsp
• Cumin Seeds – ½ Tsp
• Sajeera – ½ Tsp
• Poppy seeds – 1 Tsp
• Star Anise (Thakkolam)– 5

Preparation:-

• Heat a pan and add all spices into it and sauté well. Makes sure to keep the flame in medium and do only shallow fry.
• Take a mixer Jar and grind the shallow fried spices. Keep it in a dry container for future use.
• Thalassery special biriyani masala is ready

Cheers!!!

Minu

Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani

How to Prepare Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani?

Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani

Bista/Fried Onion:-

• Onion - 6 Medium 
• Oil - ¼ Cup
• Ghee - 1 ½  Tbsp
• Sugar - 1 Tsp

Method:-

• To prepare the Bista (Onion Fry), cut the 6 onions as much thin as possible. 
• Heat a pan and pour ¼ Cup oil and 1 ½ Tbsp Ghee into it. Add finely chopped onion and sauté well until it become dark brown. Add 1 tsp sugar while sautéing. Once the onion become dark brown Switch off the stove and then keep the onion aside.
• Using the same oil used to prepare Bista. Fry cashew nuts and raisins and keep it aside

Chicken:-

• Chicken - 500 gm
• Tomato - 4 big
• Garlic Paste - 1 ½ Tbsp
• Ginger Paste- 1 ½ Tbsp
• Green Chilli Paste- 1 ½ Tbsp
• Turmeric powder – ½ Tsp
• Thalassery Special Biriyani masala - 1 ½ Tbsp
• Curd – ½ Tbsp
• Coriander Leaves as needed
• Mint Leaves as needed
• Oil as needed

Method:-

• Heat oil in a pan, add Tomato and sauté well
• Add 1 ½ Tbsp ginger paste, 1 ½ Tbsp garlic paste and 1 ½ Tbsp green chilli paste and sauté well until its raw smell goes away
• Add salt to taste and ½ Tsp Turmeric powder into it 
• Add 1 ½  Tbsp “Thalassery Special Biriyani masala” and mix well
• Add chicken into it and mix it well. Cover the vessel and cook the chicken
• Once Chicken is cooked add ¾ portion of the Bista into the chicken and mix well
• Then add coriander leaves and mint leaves as required into it
• Finally add ½ Tbsp Curd and mix well
• Boil it until the chicken gravy become thick
• Switch off the stove once the gravy become thick

Biriyani Rice:-

• Jeera Rice – 3 Cup (Around 230 ml)
• Oil - 1 Tbsp 
• Ghee – 2 Tbsp
• Cloves - 4
• Cardamom - 3
• Cinnamon Stick – 2 small pieces
• Dry pepper - 10
• Fennel Seeds – ½ Tsp
• Water – 4 1/2Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra if you need)
• Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
• Cashew nuts as needed
• Raisins as needed
• Salt as needed

Method:-

• Take 3 cup biriyani rice and wash it well, make sure to drain the rice well
• Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
• Add water (4 ½ Cup and 3 Tbsp [1 ½ Cup water for 1 Cup rice and 3 Tbsp extra) into it
• Once the water start boiling add spices (Cloves -4, Cinnamon Stick – 1 Inch, Cardamom - 3, dry 
• Pepper - 10, Fennel Seeds – ½ Tsp) into it
• Add salt to taste into the rice and stir well
• Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
• You may add ¼ Tbsp ghee in to it
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• Keep the flame high for 1 min and then reduce
• Make sure to keep the flame between low and medium and cook for 6 min. Open the lid and mix the rice after 5 to 6 min. Again close the vessel with a lid and keep it aside.

Dum and Layering:-

• Keep the chicken gravy and pieces at the bottom of the vessel and then add cooked biriyani rice on the top of it
• Sprinkle thalassery special biriyani masala on top of the rice
• Add a little turmeric into milk and sprinkle turmeric mixed milk on top of the rice
• Add fried cashew nuts and raisins
• Add Bista, coriander leaves, mint leaves
• Repeat the layering
• Heat a dosa pan. Place the cooker on top of the pan, close the cooker with whistle.  Keep the flame into medium for 10 min.  Once the heat reaches the cooker lid you can switch off the stove
• Thalassery Biriyani is ready to serve

Cheers!!!

Minu

Thalassery Special Ghee Rice | Malabar Special Neychoru

How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?

Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.

Thalassery Special Ghee Rice | Malabar Special Neychoru

Ingredients:-

• Jeera Rice – 2 Cup/Glass (Around 230 ml)
• Oil - 1 Tbsp
• Ghee – 2 Tbsp
• Cloves - 10
• Cardamom - 5
• Cinnamon Stick – 1 Inch
• Dry pepper - 10
• Star Anise - 1
• Fennel Seeds – ½  Tsp
• Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra)
• Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
• Onion for Bista – 3 Big onion finely chopped

 

Preparation:-

• Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Once it become hot add spices (Cloves -8 , Star Anise -1, Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp) into it and sauté well
• Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
• Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel
• Make sure to keep the flame between low and medium and cook for 6 min
• Open the lid and mix the rice after 6 min.
• Again close the vessel with a lid and keep a weight on top of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the stove. Keep it aside for 5 min without taking the weight.
• To prepare the bista (Onion Fry), cut the 3 big onion as much thin as possible
• Heat a pan and pour oil into it. Add finely chopped onion and sauté well until it become dark brown
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Open the lid and mix the rice. Let’s garnish the rice with bista(Onion fry), cashew and raisins. Ghee rice is ready to serve

Cheers!!!

Minu

Biriyani Chutney / Malabar style Biriyani Chutney

Biriyani Chutney / Malabar style Biriyani Chutney

Ingredients:-

• Coconut – ½ Cup
• Green Chilli - 1
• Ginger – Small piece ½ Inch
• Coriander Leaves as required
• Mint leaves as required
• Curd – 1 ½ Tbsp
• Salt as required

Preparation:-

• Take a mixer grinder then add coconut, Green chilli, Ginger, Coriander leaves, Mint leaves, Salt and curd and crush well
• Make sure you don’t grind it like a paste and no need to add extra water apart from the curd

Cheers!!!

Minu

Mushroom Biriyani | Easy Mushroom Cooker Biriyani

Mushroom Biriyani | Easy Mushroom Cooker Biriyani

 Ingredients:-

Biriyani Rice – 2 ½ Glass (240 ml)

Onion – 2 Medium Size

Mushroom – 200 gm

Tomato -1 big

Ginger/Garlic/GreenChilli crushed – I Tbsp

• ·         Ginger – 1 Inch
• ·         Garlic – 7 Pods
• ·         Green Chilli – 2

Spices

• Cloves - 5
• Star Anise - 1
• Cinnamon – 1 Stick
• Fennel Seeds – ½ Tsp
• Cardamom – 5
• Pepper – 5

Turmeric Powder – ½ Tsp

Chilli Powder – ¾ Tsp

Coriander Powder – 1 ¼ Tsp

Garam Masala – ½ Tsp

Coriander Leaves as required

Mint Leaves as required

Lemon juice – 1 Tsp

Salt as required

Ghee – ½ Tbsp

Oil – ½ Tbsp

Water – 3 ¾ Glass (for 1 Glass rice 1 ½ Glass water)

Preparation:-

• Take a cooker and add ½ Tbsp oil and ½ Tbsp gheee into it. Put Spices into it and sauté well
• Add onion into the cooker and stir well when it became transparent add mushroom as well
• Add crushed Ginger/Garlic/Green Chilli into the cooker and sauté well
• Now add salt, turmeric powder, chilli powder, coriander powder and sauté
• Once the raw smell goes away add tomato mix well
• Add Garam masala and mix well
• Add a little mint and coriander leaves
• Once the mix is ready add rice into the mixture and sauté well until it start breaking
• Add water into the mixture and stir well to mix all the ingredients. Keep the flame high
• Taste the salt and add salt if required
• Add lemon juice and mix well
• Close the lid and cook for one whistle by keeping high flame, reduce the flame to medium and cook for one more whistle 
• Once steam goes away open the lid and mix the rice add a little mint and coriander leaves if you would like
• Serve it hot

Cheers!!!

Minu