Prawn briyani

Ingredients:

Shrimp - 1/2 lb, cleaned and de-veined (tail on or off)
Oil - 1 Tbsp
Green Cardamom - 2
Cloves - 2
Bay Leaf - 1
Cinnamon Stick - 1″pc.
Ginger, Garlic & Green Chillies - 2 tbsp
Fried Onions - 1/2 cup
Tomatoes - 2 med, chopped
Salt - to taste
Red Chilli Powder - to taste
Mint Leaves - handful, chopped
Coconut Milk - 2 cups
Basmati Rice - 1 cup, washed and drained, but NOT soaked
Clarified Butter/Ghee - 1 Tbsp, for garnishing


Method:

1. Heat Oil in a pressure cooker.
2. Add Cinnamon Stick, Bay Leaf, Green Cardamom and Cloves and cook for 30 seconds.
3. Add Ginger/Garlic/Green Chili paste and saute for 30 seconds.
4. Add Fried Onions and mix.
4. Add Tomatoes and Shrimp — mix.
5. Add Red Chili Powder, Salt and Mint Leaves — mix.
6. Add Coconut Milk and washed Rice — mix well.
7. Cover, pressure cook for 1 whistle and switch off stove. (Electric stove users — remove from the stove)
8. Allow pressure to go down by itself.
9. Open pressure cooker and fluff biryani with a fork.
10. Drizzle Clarified Butter (ghee) over the top, cover and let it rest for a few minutes before serving.

Chicken Briyani Recipe

Ingredients:

Basmati rice 2 cup
Chicken pieces 1/2 lb
Ghee 4 tsp
Cinnamon 1 small piece
Cardamom 3
Fennel seeds 2 tsp
Bay leaves 3
Cloves 2 or 3
Ginger a small piece
Big onion 2
Cashews 4
Oil 4 tsp
Green chilies 2
Pepper powder 1 tsp
Coriander powder 2 tsp
turmeric powder 1/2 tsp
Yogurt 2 tsp
Water 4 cups
Coriander leaves (cilantro)

Instructions:

•Wash and clean the chicken pieces and cut into pieces.
•Chop the onion length wise, chop green chilies, ginger, garlic, coriander leaves in small size.
•Grind small amount of onion, fennel seeds, cashews, ginger, garlic, green chilli and cashews. grind it with little water until it becomes paste.
•Heat the pan with oil add cinnamon and bay leaves when it becomes brown. Add chopped onions and fry until it becomes brown then add chopped tomato and yogurt fry for 2 min.
•Then add the ground paste fry until all the aroma comes out. Then add chicken, coriander powder, pepper powder and turmeric powder and mix well.
•Fry for a while now the chicken is half cooked.
•Wash and clean the rice.
•Transfer both masala and rice into the cooker add 4 cups of water. Add salt and pepper in to it.
•Turn the heat into medium for 10 mins.
•After 10 min, open the cooker and mix it well and garnish with coriander leaves.
•Serve it with Raitha.

Chettinad Mutton Briyani Recipe

Ingredients:

Lamb (Mutton) 1 lb
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt


Instructions:

•Soak The Basmati Rice in water for half an hour before cooking.
•Wash and drain the rice.
•Wash and clean the mutton and cut into medium pieces.
•Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
•Heat the pan and add mutton pieces, ground paste, water and salt.
•Cook the mutton until it becomes soft.
•Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
•Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
•Serve with Raitha.