Vegetable Biriyani

Ingredients

• Ghee Rice   -  3   cup
• Ghee    -  3 tbs 
• Oil      -   2 tbs
• Onion  -   2
• Tomato -  2
• Green Chilly -    6  ( more or less according to the taste )
• Ginger   -  1 inch piece
• Garlic    -   5 -6 
• Green pease   -  1/4  cup
• Cabbage   -   1/4  cup
• Potato    -   1 chopped
• Carrot   -   1  chopped
• Turmeric powder  -  1  tsp
• Garam masala powder  -  1  tsp
• Lemon juice   -    1  tbs
• Coriander leaves    -  1/4  cup
• Salt    -  to taste

Method

Heat oil in a pan and pour 3 cup water and allow it to boil. Now add the drained rice and cook in a high flame till the water evaporates partially. Now cook in a low flame till the rice is completely cook. Keep it aside. In a pressure cooker heat oil and ghee and add onion and tomato. Saute till soft. Grind green chilly, ginger and garlic and add to this. Now add turmeric powder and salt. Saute till the raw smell disappears. Finally  add all the chopped vegetables and a little water and mix well. Pressure cook for one whistle. Mix the cooked rice and vegetable masala. Also add lemon juice, garam masala powder and mix well. Decorate with coriander leaves and serve hot.

Mutton Pepper Curry

Ingredients

• Mutton    -  1/2 kg
• Fennel seeds     - 1/2 tsp
• Shallots    - 8 nos.
• Onion    - 2
• Tomato   - 1
• Green chilly    -  2
• Curry leaves   -  2 sprigs
• Ginger garlic paste    -  1 tbsp
• Coriander powder    -  3 tsp
• Chilly powder    -  1/2 tsp
• Turmeric powder     -  1/4 tsp
• Pepper powder    -  2 tsp
• Garam masala powder    -  1/4 tsp
• Fenugreek     -  1/4 tsp
• Coriander leaves    -  3 tbsp
• Oil   -  2 tbsp + 1 tbsp

Method  

First of all heat the coconut oil. Fennel seeds are dropped  into it and then 8 shallots are sauted .Then add onion, tomato, green chilly, curry leaves, ginger garlic paste one by one and saute till they become soft. Add coriander powder, chilly powder, turmeric powder.Saute till the raw smell disappears. Add the mutton and hot water to this and mix well. Once the mutton is cooked, add pepper powder and garam masala. Fenugreek and curry leaves are finally sputtered in oil and poured in this. Garnish with coriander leaves.

Palak Paneer

Ingredients

• Palak    -   1 big bunch
• Green chilly     -   2
• Onion chopped     -   1
• Tomato chopped     -   1
• Beaten curd     -   3 tbsp
• Fresh cream     -    2 tbsp
• Cumin powder     -   1 tsp
• Chilly powder    -   1/2 tsp
• Turmeric powder    -   1/4 tsp
• Coriander powder     -   1 tsp
• Ginger chopped    -   1/2 tsp
• Garlic chopped    -   1/2 tsp
• Salt     -   to taste
• Butter     -    4 tbsp
• Cumin seeds    -   1/2 tsp

Method

Remove the stem of the palak leaves and wash. In a deep pan, boil the cleaned palak leaves and green chilly with enough water. When it starts to boil, reduce the flame and cook it for about 2 -3 minutes. Remove from the flame, drain the hot water and pour cold water over it. Again drain the water and keep it aside.
Put the paneer cubes in hot water for about 5 minutes to become soft.
Heat butter in a deep pan, add cumin seeds and let it crackle. To this add chopped garlic and ginger, then add onion, saute for 1 minute. Now add the tomatoes and saute for 2 -3 minutes. Add chilly, turmeric, coriander and cumin powders and saute on low flame for few seconds. Switch off the flame, let it cool for some time. Now blend the palak and fried masala into a blender and blend into a fine paste (add some water if required). Now take the same pan, add blended palak and cream and cook for 1 minute on medium flame.Then add paneer and cook on low flame for 2 minutes and remove from the flame. Serve hot.

King Fish Biriyani

For the rice

Ingredients

• Ghee     - 3 tbsp
• Oil     - 1 tbsp
• Onion     - 2 finely sliced
• Cashew     - 3 tbsp
• Raisin     - 2 tbsp
• Ghee rice     - 3 cup
• Boiling water     - 4 1/2 cup
• Salt     - to taste

Method

Wash and drain the rice. Keep it aside. Heat ghee and oil in a deep pan. When the oil is little hot, add the sliced onion and fry on low flame till golden brown. Move it from the oil to a kitchen towel. Add the cashew nuts and raisins to the same oil, fry and remove it from the oil. Keep it aside. To the same oil add rice and fry this lightly for about 5 minutes. Add salt and boiling water to this and mix well and cook covered in high flame till the water evaporates partially. Now cook in a low flame for another 5 minutes  till the rice is completely done. 

For the king fish masala

Ingredients

• King fish     -    8- 10 big pieces
• Chilly powder     -   2 tsp
• Turmeric powder     -  1/4 tsp
• Lemon juice     -  2 tsp
• Salt     -   to taste
• Oil     -    4 - 5 tbsp ( for frying )

Method

Marinate fish with the above ingredients. Heat oil in a pan and fry the fish pieces just till done (do not over fry the fish). Keep it aside.

Masala

Ingredients

• Onion     - 5  big (sliced)
• Green chilly     -   8 to 10 (according to taste)
• Ginger     -  2 pieces
• Garlic     -  10 -15 cloves
• Tomato     - 2 big
• Garam masala powder     -  1/2 tsp + 1tsp for layering
• Lemon juice     -   1 tbsp
• Coriander leaves     -  2 tbsp + 2 tbsp for layering
• Salt     - to taste
• Ghee     -   3 tbsp
• Oil     - 1 tbsp

Method

Heat ghee and oil in a deep pan. Add sliced onion and saute till soft. Add salt and combine well. In the meanwhile, grind together ginger, garlic and green chilly. Add this to the onion and saute till the raw smell disappears. Add tomato and cook till soft. To this add 1/2 tsp garam masala powder, lemon juice and 2 tbsp coriander leaves and combine well. Add the fried fish to this slowly, without breaking. Add the remaining oil, in which you fried the fish to the masala. Cook for another 4 -5 minutes and remove from flame.

Layering

Method

Sprinkle a little fried onion and garam masala over the fish masala. Now mix the fried onion, coriander leaves, garam masala and fried cashew raisins and keep aside for layering. Layer 1/4 the rice over the masala and spread a little fried onion mixture. Again layer the rice and repeat the process. Finally top it with fried onion, cashew, raisins and coriander leaves and heat it covered on low flame for Dum for about 10 - 15 mins and remove from flame.

Cashew Milk

Ingredients

• Cashew     - 1/4 cup (soaked in hot water for about 10 minutes)
• Milk     - 600 ml
• Sugar     - 6 tbsp (more or less according to taste)
• Cardamom powder     - 1/4 tsp
• Cashew chopped     - 3 tbsp

Method

Grind cashew  and sugar with 1/4 cup of milk to a fine paste. Blend the rest of the milk and cardamom powder. Decorate with chopped cashew. Serve cool.