How to make dum Biriyani in Oven

Basmati rice: 2 cups
Garam masala ( cinnamon, cloves, star anise): 1 each

To make rice:
Wash and soak in water for 5 minutes.
Drain.
Boil a big pot of water. Add salt and whole garam masala to it.
Cook the rice till 90% done.
That is it should be hard yet mashes when you press it.
Drain and keep aside

To Marinate Chicken:
Chicken: 600 gms
Turmeric powder: 1/4 tsp
Chilly powder: 1/2 tsp
Curd: 1 tbsp
Lime juice: 1 tsp
Salt: as required
Marinate and keep aside.

To make the chicken masala:
Oil: 4 tbsp
cloves and cinnamon: 1 each
Onion: 2 sliced thinly
Tomato: 2 chopped
Green chillies :2 (or 3 if you like a little more hot)
Ginger garlic paste: 2 tbsp
Chilly powder: 1/4 tsp
Garam masala: 1/4 tsp
biriyani masala: 1/4 tsp (optional- for an extra punch!!.Ive made it with and without, both tastes good)
Coriander and Mint leaves: a handful chopped

Heat oil in a pan
Throw in cinnamon and cloves
Add the onion and saute till light brown.
Add the ginger garlic paste and green chillies and saute for a minute.
Add the tomatoes and cook till soft.
Add the garam masala powder and chilly powder and the marinated chicken.
Let it get cooked on low flame.
Add the coriander and Mint leaves and again cook till done.
Take off fire.

Steps for Dum in Oven.
Preheat oven 180 C
Take an oven proof dish and apply ghee.
divide the rice into three portions and chicken masala into two portion.
layer the rice and chicken masala alternately in the dish...rice first, followed by chicken masala and then rice,chicken masala and on top, rice.

Pour 4 tbsp milk evenly on the rice.
Do a slight mixing with your spoon so that masala gets evenly coated on the rice.
cover with aluminium foil
Bake for 20 minutes.
Serve with raita and chips.

Muslim Mutton Biriyani / Bai Biriyani!!!

This is another tasty biriyani preparation. I learnt it from my hubbys friend. When we visited them, I stood in the kitchen, and wrote down everything they did....and here it is!!!!!

Basmati Rice: 2 cups

Soak in Water for 15 minutes. Drain and keep aside

Mutton; 1/2 kg

Chilly Powder: 1 tsp

Turmeric Powder: 1/4 tsp

Salt: as required.

Pressure cook this with half cup water for 6 whistles or till cooked.

Ginger Garlic Paste: 2 tsp

Garlic cloves: 3

Green Chillies: 3

Blend this in the mixie till everything becomes a paste.

Oil: as needed

Cloves:3

Cardamom:1

Cinnamon:1

Star Anise:1

Onion: 2 chopped

Coriander leaves and mint leaves: a handful

Tomato: 2 chopped

Curd: 4 heaped tbsp

Turmeric Powder: 1/4 tsp

Salt: as required

Heat oil in a pressure cooker and add the whole garam masala and saute for a few seconds.

Now add the onions and saute till light brown.

Add the ginger garlic green chilly paste and saute till the raw smell goes.

Throw in the coriander and mint leaves and saute for a minute.

Now add the tomatoes and saute for a minute.

Add the cooked mutton and curd and turmeric powder and salt.

Let it boil for a few minuts.

Now add 3 cups water (including the stock uve kept aside from cooking mutton)

Immediately Add the basmati rice too.

Add required salt and close the lid but do not keep the weight.

When the steam starts coming steadily, keep the weight and count till 20 and turn off stove.

Leave it like that for atleast 20 minutes.

Open after 20-30 minuts and lightly mix everything.

You will have perfectly cooked Biriyani.

Serve warm with  Mirch Ka Saalan, Mutton Liver Roast  and Raita.

Thalapakatti Mutton Biriyani

This is our favourite biriyani any time, any day!!!!!!

Mutton: 1/2 kg

Turmeric Powder: 1/4 tsp

Kashmiri Chilly Powder: 1/2 tsp

Salt: 1 tsp

Oil: 1 tbsp

Mix all this, add 1/4 cup water and cook on high in pressure cooker for 6-7 whistles.

Measure the stock and keep aside.

Keep the mutton aside.

Basmati rice: 2 cups

Soak in water for 15 minutes.

Ginger: 1 inch

Garlic: 4 cloves

Green Chillies: 4

Mint leaves: a handful

Grind this in a mixie without adding water. keep it in the jar itself

Onion: 2 chopped

add this to the ground mint paste and pulse for a minute.

Oil: 2 tbsp

Cinnamon: 1

cloves:2

Star Anise:1

Coriander leaves; a handful.

Tomato: 2 chopped

Chilly Powder: 1/2 tsp

Turmeric Powder; 1/4 tsp

Garam Masala; a pinch

Curd: 1/4 cup

Water: 3 cups (including the stock) 

heat oil in a pressure cooker. Splutter the whole garam masala.

Add the coriander leaves and saute for a minute.

Add the onion mint paste and saute till the raw smell is gone.

Now add the tomatoes and cook till limp.

To this add the chilly powder, turmeric and garam masala and saute for a minute on low flame.

Add the curd and mix everything.

Now add the mutton and the stock and water (stock and water measured together should be 3 cups)

Immediately add the drained basmati rice, required salt and close the lid without keeping the weight.

The flame should be high.

When the steam comes out steadily, keep the weight and count till 20.

Now switch off the stove and leave the kitchen.

Watch 1 episode of F.R,I.E.N.D.S and return to the kitchen. 

and if you dont have F.R.I.E.N.D.S on ur pendrive, dont worry, any sitcom will do... the point is you shouldnt mess around with that pressure cooker for 20-25 minutes.

Now come back, take off the lid and mix the rice.

O yes, the rice will be perfectly cooked!!!! u gonna love me for this tip.

Serve warm with raitas, pickles and papad.

Recipe got from a tasty appetite.

Kuska/Plain Biriyani

Ive posted Tomato rice recipe long back. This is almost like it, but ofcourse this is Biriyani, so addition of mint, yoghurt makes it more Biriyani like- how we get in Chennai restaurants when we order Kuska.

Basmati Rice: 2 cups

Oil; as needed (I use 3 tbsp)

Cinnamon: 1

Cardamom:2

Cloves: 5

Onion: 2 medium sliced

Tomato: 1 large chopped

Green Chillies: 3 slit lengthwise

Ginger Garlic Paste: 1 heaped tbsp

Yoghurt: 2 tbsp

Mint leaves: a handful

Coriander leaves: a handful

Turmeric Powder: 1/4 tsp

Chilly Powder: 1/2 tsp

Salt: as required

Water; 3 cups

Soak the Basmati rice in water for 20 minutes

Heat oil in a pressure cooker and add cinnamon, cardamom and cloves and saute for a minute on low flame

Add the onion sliced and green chillies and saute till onions are light brown.

Now add the ginger garlic paste and saute till raw smell is gone and the onions are properly browned.

Add the tomatoes and saute till limp

Add the mint leaves, coriander leaves and curd, mix everything and immediately add the turmeric powder, chilly powder, required salt and saute for a minute on low flame.

Now add the 3 cups of water, the drained basmati rice and keep the lid.

When the steam starts coming out steadily, place the weight.

Wait for 20 seconds and turn off the stove and forget about it for another 20 to 30 minutes

Come back and open the lid and you will have perfectly cooked Kuska/Plain Biriyani.

Serve with raita, pickles and any non veg/veg dish of your choice.

Mom's Chicken Biriyani

Basmati Rice: 2 cups
Chicken: 500 gms
Cinnamon: 1
Cloves:3
Star Anise; 1
Oil: as needed
Ghee 2 tbsp
Onion: 3 sliced
Tomatoes: 3 chopped
Coriander Leaves; a handful

To make a paste:
Ginger Garlic: 11/2 tbsp
Green chillies: 4

To marinate Chicken:
Chilly Powder: 1 tsp
Garam Masala: 1 tsp
Turmeric Powder: 1/2 tsp
Curd; 2 tbsp

Marinate the chicken and keep it aside for atleast half an hour
Wash and soak the basmati rice in water for atleast 20 minutes
Heat oil and shallow fry the marinated chicken (3/4 done) and keep aside
In a pressure cooker, heat ghee, throw in the whole garam masala
Add the onions and saute till it browns along the edges.
 Now add the ginger garlic green chilly paste and saute till everything is brown.
Add the coriander leaves and saute again
 Add the tomatoes and cook till limp.
 Add the fried chicken pieces and mix everything properly.
Add the drained rice, 3 cups water and keep the lid.
When steam comes out steadily, keep the weight and wait for 20 seconds.
Turn off stove and wait for 20 minutes. (By this time, the pressure would have completely released and rice would have cooked properly)

Open lid and serve warm with raita and any curry of your choice.

Mutton Biriyani

This is one of the best Mutton Biriyanis Ive ever had. I used my Chicken Dum Biriyani recipe and changed a little bit here and there as this is Mutton. But the end result was just so wonderful that there was nothing left at all after our lunch that day.

         

Basmati Rice: 2 cups
Ghee: 2 tbsp
Cardamom:2
Cloves: 4
Cinnamon: 2 pieces
Star anise: 1

Mutton: 500 gms
Oil: 2 tbsp
Onions: 2 sliced
Tomatoes: 2 chopped
Meat Masala: 3/4 tsp (you can substitute it with Garam Masala)
Mint leaves and Coriander leaves: a handful

To marinate Mutton:
Onion Fried: 1/2 of an onion
Garlic; 6 cloves
Ginger: 1 inch
Green Chillies: 3
Curd: 3 heaped tbsp
Pepper: 1 tsp
Turmeric: 1/2 tsp
Garam Masala: 1 tsp
Lime Juice: 1/2 tbsp
Salt; as needed
Grind these ingredients in your mixie and marinate mutton in this atleast for half an hour.

To garnish:
Fried Onions: 1/2 cup
Fried cashews ad raisins: a handfu

To cook the mutton
Heat oil, saute the sliced onions till brown.
Throw in the tomatoes and cook till it is mashed up properly.
Add the meat masala and the marinated mutton.
Add 1/4 cup water, close the lid of the pressure cooker.
After the first whiste, lower the flame and let it cook for 15 minutes on low flame (dont bother about the whistle after the first)
When done, open the lid after the pressure is gone. Boi till all the water is drained.
Add a handful of chopped mint and coriander leaves

To cook the rice:
Wash rice and soak in water for atleast 20 minutes
Heat ghee and saute the drained rice till it is coated completely with the ghee.
Add 3 cups of water and the whole garam masala and let it cook on medium flame.
Turn off stove when done.

Assembling:
Preheat oven to 180 C
In a greased baking dish (make sure you grease it with ghee for the flavour), layer the mutton gravy first, topped by the rice, again mutton and lastly rice on top.
Garnish with fried onions, cashew and raisins
Cover it with aluminium foil.
Bake for 20 minutes.
Serve warm with raita and pickles

      Photos taken by my dear friend, Sarita. 

Beef Biriyani/ Minced Meat Biriyani

This one is again my mom-in-law's recipe. My hubby and his brothers call it Kalipeeru Biriyani. Even Mom calls it that. Very easy to make and really tasty too.

Im giving a step by step pic of how it is made. Dont get fooled by the pics... the step pics were taken when this was made for 12 people, thats why it looks huge. The recipe measurement Iam gonna give is for a family of four. So over to the recipe.

Beef: 250 gms

Wash the meat. Mix it with a tsp of pepper powder and tsp of salt.

Add required water and pressure cook till done.

(After the first whistle, I lower the flame and cook for 20 minutes.)

Once it cools, take the meat out and mince it in your processor.

Reserve the stock to cook the Biriyani.

Oil: 3 tbsp

Cinnamon: 1 stick

Cloves: 3

Onion: 2 medium sliced

Tomato: 1 large chopped

Ginger Garlic paste: 1 heaped tbsp

Green chillies: 2 slit (adjust to your tolerance level)

Coriander powder: 1 tsp

Garam Masala Powder: 1/2 tsp

Chilly Powder: 1/2 tsp

(instead of the above three ingredients, you can use 1 heaped tsp of meat masala, Saras or Eastern)

Turmeric Powder: 1/2 tsp

Coriander Leaves chopped: 4 tbsp

Minced Beef: 2 cups

Basmati Rice: 2 cups

Wash and soak the Basmati rice in water for 15 minutes.

Heat oil. Add the cinnamon and cloves. After a few seconds, throw in the onions and green chillies.

Saute till it is slightly brown. Make sure it browns uniformly.

Now add the ginger garlic paste and saute for a few minutes.

Add the chopped tomatoes and cook till it is all mashed up and oil separates.

Then add the masalas and saute for a few minutes on low flame.

Add the minced beef and let everything get mixed properly.

Add the coriander leaves and mix well.

Pour 3 cups water (measure the stock from cooking beef and add water to it to make it 3 cups)

 and the two cups drained basmati rice, required salt. and transfer it into a pressure cooker.

Close the lid and when the steam starts coming out steadily, put the weight and wait for 20 seconds.

Turn off the stove and leave the Kitchen immediately.

Come back after 20 minutes and open the pressure cooker. By this time, the pressure would have been released fully and your rice would have cooked to perfection.

Serve warm with raitha, pickles and Papad.

Ellum Kappa/ Kappa Biriyani

This is a dish Ive heard a lot about, had just once in my life when I was in school. Ive always wanted to make it, but never did till the last summer's visit to India. I was talking to my neighbour, ofcourse about food, what else? and she told me that Ellum Kappa is one of their main dish when guests come. We had bought kappa that day (thats how the whole topic came up). Then she gave me her recipe, I wrote it down just like she told me and started to make. Ofcourse, she came in between to check and give inputs...:) so this is it, Ellum Kappa aka Kappa Biriyani of Chingavanam. Thanks Nisha, for the recipe.

To cook the Tapioca

Tapioca: 1 kg

Turmeric Powder: 1/2 tsp

Salt: to taste

Cook the tapioca with enough water in a wide, thick bottomed pan. Add the salt and turmeric.

When it is done, drain the water and keep aside. (it should be really soft, when cooked)

To cook the Beef ribs

Beef ribs with meat: 3/4 kg

Onion: 1 large sliced

Ginger and garlic crushed: 1 tbsp

Salt: as required

Chilly Powder: 1 tsp

Coriander Powder; 1 tsp

Garam Masala: 1 tsp

Turmeric Powder: 1/2 tsp

Marinate the beef ribs with the rest of the ingredients.

Let it sit for 20 minutes.

Cook this in a pressure cooker with a cup of water, low flame for 30 minutes.

When pressure is gone, boil again till it becomes a very thick gravy.

For the Masala:

Shallots: a handful

Grated Coconut; 3/4 cup

Coriander Powder: 1 tbsp

Chilly Powder; 1 tsp

Garam masala; 1 tsp

Turmeric Powder:1/2 tsp

Curry Leaves: 2 sprigs

Dry roast the shallots, coconut grated and curry leaves till coconut turns brown.

Add the masalas and turn off the stove.

Once cool, grind it in your dry grinder. You will get a paste like consistency (even without adding water, but if needed, you can add 2 tbsp water)

Assembling:

In a big vessel, mix the cooked tapioca, cooked beef ribs and the masala paste.

Cook again on medium heat so that everything mixes and combines well.

Turn off the stove.

Tadka:

Heat a tbsp oil and splutter mustard, dried red chilly and curry leaves.

Pour it over the Ellum Kappa.

Serve warm

Chicken Dum Biriyani

 Ive never been to Calicut in my life but have a lot of friends from there. So, have heard a lot about Kozhikode Biriyani but never ever had a chance to taste it. My neighbours in Chennai were 5 Engineering students and one of them was from Calicut, Amal. The rest of them always used to tell me about Amal's Mom's Biriyani along with the rest of the delicacies her mom cooks.
Recently, I got Lekha on chat and Lekha said she has Amal's mom's biriyani recipe with her and upon my request, sent it immediately with a picture for my reference. So this is that recipe, Ive not done any changes except for cutting down on the measurements- I just made with 2 cups rice and I have to tell you, it is simply out of the world!!!!!!!!!!!!
My husband was all praises and said it is even better than the Biriyani from the best hotel in Calicut.

Chicken - 1/2 kg cut into medium size pieces
Garlic -5
Ginger-1 inch
Tomatoes - 2 chopped
Green chillies - 2 slit
Onions - 3 sliced
Fresh pepper powder - 11/2 tsp
Turmeric powder - 1 tsp
Lime juice - 1 tbsp
Curd - 2 tbsp
Garam masala- 1/2 tsp Get the recipe here

Coriander leaves - 1 big handful chopped
Mint leaves - 1 handful chopped
Salt and Oil- as required

To prepare rice:(make the rice after the biryani masala is ready)
Basmati rice - 2 cups
Water - 3-4 cups
Onion - 1 sliced
Cumin seeds(Jeera) - 1 tsp
Cardamom pods(Elakka) - 3
Cloves -4
Cinnamon sticks - 3 small pieces
Bay leaves - 2 or 3 nos
Ghee - 2 to 3 tbsp
Salt - As required

To garnish the Biryani:
Onions - 2 small thinly sliced
Cashew nuts
Raisin
Ghee and oil to fry the onions

Prepare Biryani masala first:
1)Wash chicken well and cut into big pieces.
2)Grind ginger, garlic and chillies.
3)Heat pressure cooker and add oil.
4)Saute crushed ginger, garlic, chillies and onions along with salt until the onions become pale.
5)Add tomatoes and saute it until it softens.
6)Then add chicken, pepper powder and turmeric powder. Mix well and cook for 5 minutes.
7) After 5 minutes, you can pressure cook for 3 whistles on high flame. There will be enough water coming from chicken/tomato/onions.
8)Once the chicken is cooked, wait until the pressure cooker cools down or until all the pressure releases from the cooker.
9)If the gravy is a lot, boil them again to reduce the gravy. (If you are preparing for more rice make sure you have enough gravy).
10) Add lime juice, chopped coriander and chopped mint leaves.
11)After 5 minutes and if the meat is cooked well, add curd and stir well. Once the curd is mixed do not boil it.
12)Add garam masala and close the pressure cooker with a lid and switch it off.

To prepare rice:
1)Wash rice well and pour enough water to immerse the rice and keep it for 15 minutes.
2)Heat a vessel and put the ghee. When the ghee is hot enough, put the onions and saute well until onion starts changing the color.
3)Add cardamom, cloves, cinnamon, cumin seeds and bay leaves
4)Pour 3 to 4 cups of water into the vessel. Make sure you don`t put more water than needed. If the water is not enough you can add water at a later stage.
3)Add salt to this.
4)Now strain the rice and put it into the vessel.
5)Cook the rice in high flame with lid open. When the water is almost gone, close the lid and cook the rice for around 5 minutes. Make sure the rice doesn`t over cook. Also make sure you cook the rice enough. You can keep checking it by pressing the rice.
6)Once the rice is cooked, just mix the rice without messing the rice up. You can just shake the vessel also to mix it.

Make dum for biryani:
1)Take a oven safe thick vessel and apply ghee in the vessel.
2)Divide the rice into 3 portions and Biriyani masala into 2 portions.
3)Now, sprinkle garam masala on top of the rice. Put enough garam masala around little less than half teaspoon.
4)Now put the first portion of rice into the vessel and spread it nicely and put the 1st portion of biryani masala with chicken and spread it.
5)Now put the 2nd portion of rice and spread nicely. Sprinkle the garam masala as mentioned above.
6)Now put the remaining portion of masala with chicken and spread it nicely.
7)Spread the 3rd portion of rice on top of the biryani masala and sprinkle the garam masala as mentioned above.
8)Take a long spoon and just push into the bottom and move a little. It is just to do a small mix of rice and chicken. Do it in 2 or 3 places. Don`t mix it too much.
9)Now spread the cashew, raisins and onions on top of the rice.
10)Cover the vessel with aluminium foil.
11)Preheat oven to 180C.  Keep the covered biriyani in the oven for 20 minutes at 180C.
12)Take out the vessel and mix the biryani well with masala and the onions.
Serve with Raitha, pickles and Papad.

Make garnishing:
1)Fry the cashew nuts in ghee and oil. Keep it aside when the color of the cashew starts changing.

2)Fry the raisins and keep it aside.

3)Now, fry the onion until it becomes golden color. Once it is fried, place it on a paper towel to absorb excess oil.

4)Home made Garam Masala must be prepared before you are done with the rice.

Easy Prawns Biriyani

When I was newly married, I was not fond of cooking biriyani coz I always felt it was tedious and was scared I will mess it up. But my husband loves Biriyani and used to tell me "atleast make a kalipeeru biriyani" and I used to wonder what a kalipeeru Biriyani was. Then I heard the same term used by my sisters-in-law. So I asked my husband and he said  "Mom makes it, learn from her". Now I have to tell you all, Mom is an excellent cook and she makes all kinds of biriyani .. from dum biriyani to malabar type (mixing) biriyani to even kalipperu biriyani. She usually makes the kalipeeru biriyani with minced beef. Ive used her method to make prawns biriyani ... changed the recipe a bit coz it is prawns- has to be marinated and also I used lemon and cut down on the tomatoes.

Basmati Rice: 2 cups
Prawns: 1/2 kg
Onion: 1 big sliced
Ginger Garlic paste- 1 tbsp
Tomato: 1 medium sliced
Green chillies: 2 slit
Lemon juice: 0f 1 lemon
Cinnamon: 1
Cloves:3
Cardamom:1
Star Anise:1
Coriander leaves: a bunch
Ghee- 2 tbsp
Oil-2 tbsp

To Marinate the prawns:
Chilly powder: 1.5 tsp
Coriander Powder: 1 tbsp
Turmeric Powder: 1/2 tsp
Salt:as required
Lemon juice of one lemon

Wash and devein the prawns. Marinate with the To marinate ingredients and keep aside for half an hour.
Wash the rice properly and soak it in water for 20 minutes.
Take a pressure cooker and heat the ghee and oil, Add the whole garam masala (cinnamon, cardamom, star anise and cloves)
After a minute, add the onions, ginger garlic and green chillies and saute till the onions are browned.
Now add the marinated prawns and cook on a low flame.
When the prawns are half cooked, add the tomato and saute till oil separates.
Add required salt and the chopped coriander leaves.
Now add the rice along with 3 cups of water and place the lid.
When the steam starts coming out steadily, place the weight and wait for 30 seconds.
Turn off the stove and let it remain like that for 20 minutes.
Open the lid and serve hot with raitha.

Egg Biriyani

Whenever I make Biriyani, I remember Gracy. She was my helper for the last 3 months I was bedridden back in 2005. She used to make delicious biriyani on Sundays. She will tell me "Madam, Ennakku Konjama samayal seyya theriyaathe.. naan narraye seyya porae" and go on to make Biriyani with 1 kg Basmati rice (NO, Iam not kidding). And that is the day she goes home and returns early the next day. So when she is about to leave, I will ask her to have her food and go and she will say :No, its too early, I will take my share and go.... After she leaves, Kochu will bring the biriyani to my bed and we will have it together. It would be just enough for the 2 of us and if one of us want to have a 2nd helping, no way...and nothing left for dinner also!!!! So the first time I thought she would have accidentally taken our share and went (remember she makes biriyani with 1 kg rice... with 1 kg rice u can feed 12 people). But the same thing happened next week also. So on the 3rd weekend, I told her, see Gracy, since Iam bedridden and cant cook the dinner and also since doctor advised me not to have outside food, please leave a little more food for us. She said 'okay ma' but again same old story!!!! So finally I gave up. The episode continued every Sunday till she left.

Basmati Rice: 2 cups
Boiled Eggs: 4
Onions: 2 medium
Tomatoes: 2 small
Green chillies: 3
Ginger garlic paste: 1 tbsp
Chilly Powder: 1 tsp
Garam Masala-1tsp
Turmeric: 1/2 tsp
Cumin powder: 1/2 tsp
Coriander Powder: 2 tsp
Curd: 2 tbsp
Cardamom-1
Cinnamon-2 sticks
Cloves-3
Fennel seeds: 1/2 tsp
Ghee and salt: as required.
Cashewnuts and raisins- 2 spoons each.
Coriander leaves- a handful.

Cook the rice in 6 cups water. Drain and keep aside.
Fry the cashewnut and raisins in ghee and keep aside.
In a kadai, heat ghee and splutter the whole garam masala.(cardamom, fennel seeds, cloves and cinnamon)
Saute the sliced onions and when translucent, add the ginger garlic paste.
When the onions turn brown, add the chopped tomatoes and saute till limp
Sprinkle water and add the chilly powder, turmeric powder, cumin powder, coriander powder and garam masala. Saute well.
Now add the slit greenchillies and the coriander leaves along with the curd. Mix it properly on low flame.
Now add the boiled eggs, cashew nuts and raisins and mix in the masala.
Take off from fire and mix the masala in the rice properly.
This is a very tasty egg biriyani preparation.