Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal 

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch 
1 Green Chilly - chopped 
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves 

¼ Cup Oil
For the Rice
275 Grams Basmati Rice 

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera 
Other Ingredients
¼ Cup Fried Onion/Brista 
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional 
2 Tablespoons Ghee/ Butter 
¼ Cup Mint leaves 
¼ Cup Coriander leaves

Method 

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.  

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves. 

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color 

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes. 

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken,  Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm

Chicken Biryani-Gujarati Style#SundayFunday

This is a Memoni Muslim style Gujarati Biryani, it's aromatic, mouth watering biryani with succulent chicken in fluffy rice and full of fragrance from the screw pine water. As you all know Biryani is a complete meal in itself, apt to suit all occasions; whether a hearty meal on a lazy Sunday or for a party, it's a scrumptious indulgence at the dining table - this is loved by one and all. 

This biryani you can assemble in advance and just an hour before you serve, keep it to cook, it's that easy to make.

Serves 3
Ingredients
For the Chicken Marination
425 Grams Chicken - made into biryani cut pieces
½ Cup Yogurt
1" Piece Ginger - grind to fine paste
5 Cloves Garlic - grind to fine paste 
½ Tablespoon Red Chilly Powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
1 Teaspoon Salt
¾ Teaspoon Roasted Coriander powder
¾ Teaspoon Roasted Cumin powder
Other Ingredients
¼ Cup Oil
¾ Cup Brown onion
¼ Teaspoon Nutmeg powder
¼ Teaspoon Mace powder
¼ Teaspoon Green cardamom powder
¼ Teaspoon Biryani color
1 Teaspoon Screw pine water
1 Large Tomato - sliced
4 Whole Green chilies
3 Tablespoons Coriander leaves
3 Tablespoons Mint leaves
3 Potatoes - boiled & halved
Ingredients for the Rice
Boil the Rice with these till full done
¼ Kg Rice
1 Tablespoon Salt
1 Bay Leaf
2 Cloves
½ Teaspoon Black Peppercorns
½ Teaspoon Cumin Seeds
½ Teaspoon Shahjeera
1 Stick Cinnamon
2 Green Cardamom
2 Brown Cardamom

Method 

Marinate chicken with yogurt, ginger, garlic, salt, red chilly, turmeric, cumin and coriander powders for 30 minutes.
Heat oil add the boiled and halved potatoes and fry on high flame till light golden, remove and keep aside. In the same pan add another tablespoon or two of oil and add the brown onion with marinated chicken, rinse the bowl with ¼ cup water and add that too, give it a good mix. Bring this to a boil on high flame, then reduce the flame to low, cover with a lid and let it cook till done and the gravy is saucy.
Mix the screw pine water and biryani color, keep aside. 

In a another thick heavy bottom pan add ¼ cup oil and water each then add half of the rice. Spread all the chicken with gravy then sprinkle whole green chilies , arrange the tomato

slices 

and the fried potatoes, then sprinkle the nutmeg, mace and cardamom powder, sprinkle half of the mint and coriander leaves then add the remaining rice sprinkle the screw pine water and color mix.

Dot it with butter and sprinkle the remaining coriander and mint leaves. Cover with a lid, keep on high flame for 5 minutes then on low flame for 20 minutes. After 20 minutes switch off the flame and let is rest covered for 5 minutes.
                             

Open give it a mix with a fork and serve with Raita of your choice.

This is delicious biryani, you will love it.

Labels: Biryani, Chicken, Gujarati, One Bowl, Sunday Funday, Complete Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. 

Sunday Funday: " Chicken Delights".   

• Chicken and Stuffing Bake from Palatable Pastime
• Chicken Biryani-Gujarati Style from Sneha's Recipe
• Chicken and Ramen Dump Dinner from A Day in the Life on the Farm
• Chicken Fajitas from Culinary Adventures with Camilla
• Creamy Spinach and Red Pepper Chicken from Making Miracles
• Saucy Pepperoni Roasted Chicken from Food Lust People Love
• The Best Brine for Whole Roast Chicken from Amy's Cooking Adventures

Malbari Style Beef Biryani With Cucumber Boondi Raita#SundayFunday

Today I am, sharing  a very popular Biryani known as Malabar Beef Biryani. Malabar style beef biryani has an amazing taste though the spice are not much. 

This is quick and easy biryani, have cooked meat and this will be ready in 30 minutes. In the end a tadka  is given on top. No colour or biryani masala is used. A delicious and quick biryani must try. I have made this with beef can make this of mutton.
This serves 2 - 3 as a complete and filling meal
Cup Measurement = 250 Ml
Ingredients

For the Rice
1 Cup Basmati Rice 
1 Tablespoon Sea Salt
1 Bay Leaf
2 Cloves
3 Black Peppercorns
1 Stick Cinnamon
For the Beef
350 Grams Boiled Boneless Beef   - cubed
2 Medium Tomatoes - Chopped
2 Medium Onions - sliced
¼ Cup Mint leaves
2 Whole Green chilies
½ Teaspoon Red Chilly powder
2 Tablespoon Tamarind juice
½ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder - optional 
½ Teaspoon  Salt or to taste

1/3 Cup Oil
1 Teaspoon Ginger Garlic paste

For the Tadka 

1 Teaspoon Mustard seeds
6 Curry leaves
3 Dried Button Red chili
1 Lemons - cut into round slices
¼ Cup Oil
For Garnishing
1 Lemon - sliced
10 Mint Leaves
1 Tablespoon Coriander Leaves

Method

Boil the rice with all the whole spices and salt to taste. The rice should be fully cooked yet each grain should be separated. Drain all the water and keep aside.

Heat 1/3 Cup oil and add onion fry till brown , now add meat and the stock , tomatoes , red chili crushed , turmeric ,salt , ginger garlic and tamarind juice, lemon slice, green chilies, and on high flame let it come to a boil, now remove the lemon slices, cover and let simmer for 10 minutes

Or till it has just 1/2 cup of gravy is left in the pan.

Spread the rice on top, cover with a lid and keep it on medium high flame for 10 to 15 minutes.

After 15 minutes, it's done.

Give it a good mix

Heat oil in a small tadka pan, add mustard seeds, curry leaves, and button red chili when the sizzles pour this over the biryani.    

Garnish with little mint and coriander, sliced lemon and Enjoy!!

For the Cucumber Boondi Raita
1 Small Cucumber - diced
1 Small Tomato - diced
1/2 Cup Salted Boondi
1 Teaspoon Chopped Coriander Leaves
Few Mint Leaves
1 Cup Yogurt - whisked
Salt to taste
A Sprinkle of Chat Masala and Red Chilly powder

Method

Just mix all and its ready to serve.

Serve Malbari Style Beef Biryani With Cucumber Boondi Raita

Labels: Beef, Biryani, Main course, Sunday Funday, Kerala, Gluten Free

Sunday Funday: Let's Ring In The New Year 2021 With Your Special Dish!  

• Cheaters Collards and Ham from Sid's Sea Palm Cooking
• Ham and Black-Eyed Pea Soup from Karen's Kitchen Stories
• Lemon Poached Chicken and Leeks from Food Lust People Love
• Malbari Style Beef Biryani With Cucumber Boondi Raita from Sneha's Recipe
• Shrimp Chip Dip from A Day in the Life on the Farm
• Spicy Black-Eyed Pea Soup (Instant Pot) from Palatable Pastime

Tri Color Biryani Rice

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day. 

This is a quick and easy rice with goes well with any gravy.

Measurment - 250 Ml Cup 
Serves 2
Ingredients  
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms 
1 Brown Cardamon 
1 Stick Cinnamon
1 Star Anise  
1 Teaspoon Shahi Jeera 
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water 
A Pinch Green Color - mixed in a tablespoon water 
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes.   After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutesor till  the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well. 

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes 

Or till the rice is full done.

  Tri Color Biryani Rice is ready 

Serve garnished with brown onions  

This goes well with any gravy of your choice.

Labels : Veg Rice,  Biryani, Vegan, Gluten Free, Main Course

Tandoori Prawn Biryani For One#FishFirday

This is  mouth-watering , yummy and super delicious dish it's an exotic biryani for sea food lovers.  This does not require any grinding it's so easy.

Ingredients 
150 Grams Cleaned Prawns
½ Teaspoon Freshly Minced Ginger
½ Teaspoon Freshly Minced Garlic
½ Teaspoon Level Sea Salt
½ Teaspoon Red Chili powder
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Homemade Tandoori Masala
2 Whole Green chilies
3 Tablespoons Heaped Yogurt - beaten
1 Large Onion - sliced
½ Cup Oil
¼ Teaspoon Garam Masala powder
1  Teaspoon Lemon juice 
1 Teaspoon Kasuri Methi
2 Tablespoons Coriander leaves - finely chopped
A Pinch Yellow color
1 Large Potatoes - cut into small cubes and parboiled
For the Rice 
1 Cup (150 ML Cup Measurement) Level Basmati Rice
1 Teaspoon Heaped Sea Salt
1 Bay Leaf
Method
For the Prawns

Marinate prawns with salt, chilly powder, ginger garlic, cumin, coriander powder, kasuri methi, yogurt, and tandoori masala. Mix it well and keep it in the refrigerator for at least 30 minutes.

As the prawns are getting marinated. Let's cook the rice.

For the Rice

Wash and soak the rice for at least 15 minutes. In a sauce pan bring a liter of water to a rolling boil add the, bay leaf, salt and the rice, lightly give it a stir and then cook till done but firm. Drain and keep aside to cool.

To Assemble the Biryani

In a thick bottom pot / vessel heat oil, add the sliced onions till golden and crisp ( remove a little for garnishing) drain the oil and keep about 2 tablespoon oil in the pan,

add the , parboiled potatoes, fry till the potatoes are lightly browned, 

Add half of the fried onions

now add marinated prawns, 

cover and cook for just a minute. 

Add the lemon juice, whole green chilles , half the coriander leaves and garam masala powder, give it a quick stir. 

Spread the boiled rice on top of the prawn mixture, topped with yellow color and remaining coriander leaves and browned onions 

drizzle a tablespoon of onion oil on top, cover with a tight lid, I covered it with aluminium foil, leave it on dum, on high for 3 minutes then reduce the flame and keep it on low for 10 to 12 minutes . 

Give it a stir lightly and serve 

Enjoy!!
Labels :  Prawns, Shrimps, Biryani, Easy, Seafood/Fish, Fish Friday, Main course, One Dish Meal

Fish Friday Foodies June 2020
Fish/Seafood Biryani Recipes
Hosted by Sneha

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Instant Pot Shrimp Biryani from Making Miracles

Prawns Biryani + Homemade Naan from Culinary Adventures with Camilla
Shrimp Biryani from Karen's Kitchen Stories
Bay Scallop and Shrimp Biryani from Food Lust People Love
Tandoori Prawn Biryani For One from Sneha's Recipe
Seafood Biryani from  A Day in the Life on the Farm