Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts
Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts
Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts
Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts

Making Crispy Deep-Fried Onions / Birista


If you are familiar with Indian food, you have eaten their birista (bah-REES-tah): thinly-sliced crispy, golden, deep-fried onions. They are eaten as a snack and used as an additive to, or a topper for, delectable dishes like biryani, curries, steamed rice, mashed potato filling, soups, salads, sandwiches, grilled meats, meat patties and savory breads.
These onions are full of flavor and enhance the dish to a great extent.   So lets make it ......

Ingredients

4 Large Onions - peeled
Oil for deep frying

Method


Cut onions into thin slices, and keep them to dry spread on a sheet for an hour at least.  Then using your fingertips just separate them.

After an hour,  heat oil  deep fry pan or kadai, heat it on medium flame, 
place a handful of them at a time in it.

Using your fingertips, sprinkle a little, don't dump all at once the sliced onions into the hot oil.
Using a long-handled fork,  give the onions a quick stir to make sure they are separated.

After three minutes, during the cooking process, they will look like this, just beginning to show signs of browning.

Give the onions another quick stir with the fork to, once again, make sure they are staying separated.

Continue to fry, another 3 minutes.  They will look like this photo: golden brown with white centers.

Stir onions one last time and when you find this light golden brown color remove them with a slotted spoon on to a absorbent paper ( do wait till they are very dark brown or else they will have a burnt taste). Repeat the process until all onions are deep-fried. 
Cool at least 1 hour before serving.

They stay good if kept in the deep freezer for months.

Labels : Rice, Vegetarian, Onion, Fried Onions, Biryani, Birista

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Hot And Spicy Shrimps Pulao #FishFridayFoodie


For Fish Friday -  April the theme is "One Pan Dinners". Make a meal with fish that can be prepared in just one pan and perfect for the busy cook. Our Host of the month is Karen H Kerr.  

Made this Hot And Spicy Shrimps Pulao.  It's really hot and spicy, made a Roasted Chilly Garlic Chutney and used it to  made the pulao.  To cut down the spiciness a little, have used  Birista ( Fried Onions).

Ingredients
1.1/2 Cups Basmati Rice
1 Cup Cleaned  Shrimps
1/3 Cup Roasted Chilly Garlic Chutney
1 Teaspoon Coriander powder
1/2 Teaspoon Garam Masala powder
1 Tablespoon Lemon Juice
1/2 + 1/2 Teaspoon Salt
1 Cube Fish seasoning
2.1/2 to 3 Cups Water
2 Medium Onions Birista
Whole Spices
1 Stick Cinnamon
2 Cardamons
5 Black Peppercorns
3 Cloves
1 Bay Leaf
Oil as required
For Granishing
1 Green Chilly - slit and fried

Method
Wash and soak the rice for an hour.
To the chutney mix lemon juice, corainder and garam masala powder well.

For the Shrimp Marination
To the shrimps add 1/2 teaspoon salt and half of this chutney and marinate the shrimps with it.

Boil the water with the salt and seasoning cube, keep aside.
In the meantime heat oil in a deep broad pressure pan and fry the onions to make the birista. Remove them and keep aside. Keep 1/3 cup oil and take out the excess oil. In the same pan fry the prawns for 2 minutes only on medium high flame. Remove them and keep aside. Now add the fried onions (reserve a little for garnishing) and the remaining chutney, whole spices and fry till oil separates. Drain the water from the rice and add to the pan and fry for 2 to 3 minutes stirring lightly. Add the boiling water and cook on high flame till the rice comes to rolling boil. Let it boil till the water dries and water level is half inch above the rice add the shrimps and give it a quick stir. Cover the pan with a lid and take one whistle on high flame. Switch off the flame and let it rest in its heat for 10 minutes. After 10 minutes open the lid and garnish with remaining fried onions and green chilly enjoy this hot and spicy rice with raita.

For the  Roasted Chilly Garlic Chutney
Makes 1/3 Cup
Ingredients
10 Dried Red Chillies
12 Cloves Garlic
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Salt
2 Small Tomatoes - chopped
2 Tablespoons Sesame Oil

Method

Dry roasted the garlic till light brown spot appear, take them out.  In the same pan dry roast the chillies till  till they are crisp.  Then roast the cumin seeds till it releases an aroma. In a small blender jar add all the roasted ingredients and make a powder.    Then add the tomatoes and salt,  again grind this to a fine paste, add sesame oil to make a fine paste.  Do not add water to make this chutney.  
 This chutney goes well with Kadhi or Dal Chawl.

 Labels : Shrimps, Seafood/Fish, Fish Friday, Chutneys & Dips, One Pan Dinners, Gluten free

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Masoor biryani



The recipe I am going to share today is Masoor Biryani. I had this at friends birthday party and from that time on wanted to try this recipe. I have made this recipe many time, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. As you know briyani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.


Ingredients
2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions (sliced)
4 Potatoes  (cut into quaters and fried)
3 Tomatoes - finely chopped
1 Cup Yogurt
2 Tablespoon Biryani masala
1 Tablespoons Chilly powder

1 Teaspoon Turmeric powder
1 Tablespoons Cumin
1 Bay Leaf
2 Big Brown Cardamons
1 Inch Cinnamon
3 Cloves
3 Peppercorns
3 Tablespoons Coriander powder
2 Tablespoons Ginger & garlic paste
Oil
A pinch of Kesar strands soaked in milk
3 Tablespoons Lemon juice





Method
Heat oil in a pan ,add cumin seeds and bay leaf, cardamons, cinnamon, cloves and peppercorns, let then crackle. Then add half the onions fry till golden brown.  Add ginger- garlic paste, chilly powder, turmeric, coriander powder, biryani masala and fry till oil separates . Add yogurt and fry for a few minutes till moisture evaporates. Then add the dal and fry well taking care that the dal is not mashed.




The Masoor daal is ready.

For the rice
Ingredients

2 Cups Basmati Rice ( I used sela basmati rice)
2 Tablespoon Ghee
1 Bay leaf
2 Small Green Cardamoms
1 Tablespoon Ginger-Garlic paste
Salt to taste
3 Cups Water
Method
In a pan heat ghee, add the bay leaf and cardamoms. Add the ginger garlic paste. Add water and salt and bring the water to a boil. Add the rice and cook on high till all water evaporates and then on slow for till rice is 3/4 th done. Just sprinkle oil or ghee and spread it on a plate to cool.




For the layering
Grease a thick bottom vessel with oil or ghee. Then, first place a layer of the dal.




Sprinkle the lemon juice, garnish it with mint leaves and coriander leaves. Arrange the fried potoates. Then sprinkle some fried onions.



Then cover this with a layer of cooked rice. Sprinkle Kesar milk evenly on the rice. Then continue with the dal and the rest of layering process .



Lastly sprinkle the last of the Kesar milk, garnish with fried onions.

Dot some butter or ghee on top cover with foil or a tight lid and cook on slow flame for 15 minutes.




Note: I arranged the layers in an oven proof dish and covered it with foil. Place this dish it in a preheated oven at 180 degrees for 20 minutes




We enjoyed this dish with curds, papad cone and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.





Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.
Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds

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Air Fryer Chicken Biryani - Healthy and Delicious

Air Fryer Biryani is an innovative way of preparing healthy and less oil rice / food.  This is excellent for diet and health conscious people.  They need not avoid have this delicious biryani now. 

Ingredients

200 Grams Chicken boneless - cubed
1 Teaspoon Chilly powder
1 Teaspoon Biryani Masala
1/4 Teaspoon Garam masala
1/4 Teaspoon Turmeric
2 Tablespoons Mint leaves - chopped
2 Tablespoons Coriander leaves - chopped 

2 Green chillies - slit
1 Teaspoon Ginger garlic paste
1 Large Tomato - sliced
1/4 Teaspoon Shahi jeera
1 Teaspoon Ghee
1 Tablespoons Lime juice
Salt to taste
1 Cup Yogurt
1/2 Cup Fried onions
A Pinch of Saffron or Tandoori color
For the Rice
1.1/2 Cups Basmati Rice
2 Cloves
1 Stick Cinnamon
1 Cardamon
1 Brown Cardamon
3 Peppercorns
1/2 Teaspoon Cumin seeds

Method

A Pinch of Saffron or Tandoori colour mixed in a tablespoon of water, keep aside.
Boil the rice with salt and spices and cook it till 70% done. Drain add a teaspoon of oil or ghee to it and keep aside to cool.

Preheat the air fryer at 180 degree C for 5 minutes.
Take a bowl and add boneless chicken, chilli powder, garam masala powder, turmeric, chilly paste, chopped mint, chopped coriander, slit green chilly, ginger garlic paste, shahi jeera, ghee, lime juice & salt then mix it, add half of the curd and mix it well again. Keep it aside for a hour. 
Then take the pieces of chicken with little of the marinade in a another bowl. 
Add rest of the curd to the remaining marinade and mix it well. 
In a tiffin box or a pyrex dish spread half of cooked rice, sprinkle little fried onions, half of curd mixture and arrange 2 to 3 slices of tomato repeat the process again add a layer of rice, sprinkle fired onions and arrange the slices of tomato to form layer 
add marinated chicken pieces again add fried onions also add saffron water on top of it. 
Dot it  a teaspoon butter , if you are not very diet conscious.
 Place the lid tiffin box / pyrex dish,   keep it in the air fryer basket . 
Cook at 180 degree C for the first 10 to 12 minutes.  Then at 200 degree C for 15 to 20 minutes ( this time will vary according to the quantity  and size of the dish). After 15 minutes switch off the air fryer and let it rest in the air fryer for 5 minutes. 
Serve this hot. This biryani is slightly dry since it has less oil,ghee or butter and a healthy one with less fat and calories. Have this with raita and enjoy this healthy air fryer briyani.
Check this recipe that I made from this Briyani - 
Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

Labels : Air Fryer, Chicken, Rice, Healthy, Biryani

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Chicken Biryani


It’s the 10th of February and its time for to reveal what special savory, I made for Mena's Cooking Club, its a Chicken Biryani.

This month in Mena's Cooking Club, I am travelling to Kuwait. Kuwait /kuːˈweɪt/ (Arabic: دولة الكويت‎), officially the State of Kuwait, is an Arab country in Western Asia. Situated in the northern edge of Eastern Arabia at the tip of the Persian Gulf, it shares borders with Iraq and Saudi Arabia. As of 2014, Kuwait has a population of 4.1 million people; 1.2 million are Kuwaitis and 2.8 million are expatriates.

During the eighteenth and nineteenth centuries, Kuwait was a prosperous center of trade and commerce. Starting in the early 20th century, its regional economic importance declined, and by 1934 Kuwait had lost its prominence in long-distance trade.Kuwait's economy was devastated by several trade blockades. During World War I, the British Empire imposed a blockade against Kuwait because its ruler supported the Ottoman Empire. Following the Kuwait–Najd War of 1919–1920, Saudi Arabia maintained a trade blockade against the country from 1923 until 1937. In 1990, Kuwait was invaded by Iraq. The Iraqi occupation came to an end after military intervention by United States-led forces.

Kuwait is a constitutional monarchy with an elected parliamentary system. The country ranks highly in regional comparisons of national performance, including protection of civil liberties, press freedom and judicial independence. Kuwait is frequently ranked as having the freest press in the Arab world.



Ingredients

750 Grams Basmati Rice
4 Peppercorns
6 Cloves
2 Pieces of Cinnamon
4 Green Cardamom
1 Teaspoon Cumin seeds
1 Kg Chicken - cut into 12 pieces
2.1/2 Cups Yogurt
2 Tablespoons heaped Biryani masala
2 Tablespoons Red Chili powder
1 Teaspoon leveled Turmeric
1 Teaspoons heaped Cumin powder
1/2 Teaspoon Orange red color
1/2 Cup Fried Onions / Birista
1 + 1 Teaspoon Ginger - Garlic paste
1.1/2 Teaspoon Salt
3 Larges Tomatoes - sliced
4 Potatoes - cut into quaters (
I used baby potatoes)
6 Cloves
6 Black pepper whole
2 Black cardamom (Badi Elachie)
6 Green chilies - finely chopped
1 Cup Coriander leaves - chopped
1/2 Mint leaves
1/2 Cup Oil
1 Teaspoon Kewra water.

Method



Marinate chicken with yogurt, biryani masala, chilly, turmeric, cumin powder,1 teaspoon ginger- garlic paste, salt, color, fried onions ( reserve 1/2 of it for the layering ), 1/2 the quantity of mint and coriander leaves, mix it well and keep it overnight in the refrigerator or for minimum 30 minutes.


Wash the rice and soak it in water for 30 minutes. After 30 minutes boil rice with 2 Tablespoons salt and the whole spices (peppercorns, cloves, cinnamon, green cardamon, cumin), cook the rice till just 3/4th done. Drain and keep aside.

In a cooking pan, heat the oil, fry the potatoes till light brown, keep aside.
 

In the same oil add cloves, peppercorns, badi elachie the sliced tomatoes, green chilies and cook till soft , then add the 1 teaspoon ginger-garlic paste and fry till oil leaves the sides of the pan.


Then add the marinated chicken and fry well, cover and cook till done and the gravy is thick and saucy.


Take 2 tablespoons Oil a another heavy bottom pan, add 1/4 cup water and spread 1/2 the rice.


Pour the chicken with the gravy.


Arrange the potatoes, then sprinkle little fried onions, coriander and mint leaves.


Then again cover it with the remaining rice. Sprinkle the remaining onions, coriander and mints leaves, kewra water.

Cover and cook on high flame for 10 minutes, then keep on low flame for 20 minutes only.  After 20 minutes switch off flame. 


Serve hot with raita or curds.


Labels :  Asian Cuisine, Mena Cooking Club, Rice, Biryani, 

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