Soak the grated tapioca into the water for some time and
drain the water completely. Rinse the tapioca multiple times in a stream of
water at least 2 to 3 times
Take the grated Tapioca into a bowl and add salt, Chilli Powder,
turmeric Powder, Ginger, Green chilli, Cumin seeds, Curry leaves and asafoetida
and mix well
Add rice flour little by little and mix well till you are
able to make shape out of it
Apply little oil in your palm and flatten it into vada shape
by pressing the mixed tapioca
Take wheat powder in a bowl and then add salt and mix well
Add grated coconut, onion, Coriander leaves, and fennel
seeds and mix well again
Add ½ cup water first and then mix well, later add remaining
water and mix properly to make thick batter
Take a Dosa tawa and spread some oil across
Add some water on your palm and take palm full of batter.
Put the batter into the tawa and flatten it with fingers
Flip the ottada and cook well
Another Method:
Take a banana leaves and flatten the batter over the leaf
and then put it on to the dosa tawa. Remove the banana leaf after some time and
flip the ottada
Cut and clean the Prawns and take that into a clay pot.
Add Salt, Turmeric powder, Chilli Powder, Coriander Powder
and mix well and Keep it aside for 5 min
After 5 Min, add Garlic, Ginger, Small Onion/Shallot, Green
chilli, Tomato and tamarind water into the marinated prawns and mix well. Keep
it aside for another 5 min
To fry the coconut, take a pan, add a little coconut oil and
grated coconut into it and stir well
Once coconut become hot add Small Onion/Shallot, Garlic,
Pepper and curry leaves into it and stir continuously until coconut colour
changes to brown.
Transfer the fried coconut mixture into a mixer and grind
the mixture by adding ½ cup water and keep it aside.
Add ¼ cup water into it and cook the prawns. Once it start
boiling keep the flame low
Pour the blended coconut into the Prawns and mix well
Add Curry leaves and also add water if you require more
curry
Switch off the stove once it reaches the required
consistency
Take a pan and add a little oil and splutter the mustard
seeds
Add small Onion/Shallot and curry leaves and sauté well until
it become brown color
Transfer the mustard and onion mixture into the prawns curry
Water – 3 ½ Cup (1 ½ Cup water for 1 Cup rice and ½ cup
extra)
Preparation:-
Cut and clean the Chicken and take that into a vessel for
marination
Add Salt, Turmeric powder, Chilli powder, Coriander powder, Pepper
powder and mix well and keep it aside for some time
Take 2 cup (230 ml) 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 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 3 ½ cup water into the rice. Keep the flame high
Add salt into it
Add lemon juice (squeezed from half portion of the lemon)
into the water
Add 1/2 Tsp ghee into the water
Once it starts boil closed with a lid and place a weight on
the top of the vessel
Keep the flame into high for 1 to 1 ½ min
After one min reduce the flame to medium for 5 min
Open the lid, reduce the flame to low and mix the rice well
Again close the lid, place a weight and keep the flame into,
medium for one min
After one min switch off the stove and keep the vessel aside
Take a cooker and add oil -1 ½ tbsp into it. Add cut onion (5
Medium size) into it. Add a little salt into it and stir well until it become transparent
Add 4 ½ Tsp ginger garlic paste prepared by using Garlic – 20
pods, Green Chilli- 4, Ginger medium size) and sauté well
Add Turmeric powder - ½ Tsp, Chilli powder - ¼ Tsp, Coriander
powder - 1 ½ Tsp, Pepper powder - ¼ Tsp, Chicken masala – ½ Tsp and sauté well
Add Tomato 3 medium size into the mixture
Add marinated chicken into the cooker and mix well. Add 2
Tbsp water and close the lid. Cook the chicken for 1 whistle and then switch
off the stove
Heat a pan and add
ghee into it. Fry cashew nuts and raisins and keep it aside
Open the cooker and check whether the chicken is cooked.
Switch on the stove and cook till the gravy become thicken
Add garam masala and coriander leaves into the chicken.
Switch off the stove
Keep 3 or 4 pieces and gravy into the cooker and transfer remaining
chicken pieces into another vessel
Mix the cooked biriyani rice from the vessel
Layering:-
·Add cooked biriyani rice on the top of chicken
gravy and pieces
·Add a little turmeric into milk and sprinkle
that turmeric milk into the rice
·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 into medium for 10 min