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
Cut and clean the fish and take that into a clay pot
Add Salt, Turmeric powder, Chilli Powder and mix well
Pour tamarind water into the fish and mix well and keep it
aside for 10 min
Add Tomato, Green chilli, Small Onion/Shallot, Garlic, Ginger
into the marinated fish and mix well
Pour ½ cup water into the fish and boil. Keep the flame high
until it start boiling. Once it starts
boiling close the lid and then keep it in medium flame
Add curry leaves and raw coconut oil into the curry and
switch off the stove
Take a bowl and mix Maida/All-purpose flour Baking Powder
and Baking Soda and sieve the mix
Take another big bowl and add butter into it. Beat the butter
till it become soft
Add Egg into it beat well
Add powdered sugar little by little and beat continuously
Add Maida/All-purpose flour little by little and beat continuously.
Add milk when you find that the mixture is thick
Add Vanilla essence to the batter and beat the mixture
Take half of the mixture and pour into another vessel
Add Cocoa powder into the remaining mixture and mix it with
a spoon
Take a baking vessel and cover it with butter. Add little
Maida into it and spread it across the vessel
Add both vanilla and Cocoa mixed batter according to the
style you would like to bake
Slightly hit on the sides of the vessel to have a proper
shape and to avoid any empty spaces inside the batter
Take a cooker and add 1 cup of salt into it. Spread the salt
evenly and then keep any vessel which would keep the baking vessel little up
above the salt
Pre-heat the cooker for 5 minutes by closing the lid at high
flame
Keep the baking vessel into the cooker and close the lid.
Keep it in high flame for 5 min and then change the flame to Medium flame for
30 to 40 min
Check whether the cakes is baked by using a fork.
When the cake is ready then keep it as it is for 5 min
Pour half portion of the cake batter into another vessel which
is greased by butter. Instead of salt pour water and steam it. It may take
another 30 to 40 min to get it steamed
