Mutta Kappa Biryani

This is an easy dish to make any time.Tapioca is a vegetable which goes very well with fish or meat.This is a mix of egg and tapioca and it taste too good.I saw this in a malayalam movie and thought of trying it out and the result was very tasty.

Ingredients:

1kg Kappa (Tapioca)
5 eggs
2 Onions
2tsp Ginger garlic crushed
4 Green Chilly
1 Tomato
1tsp Coriander powder
1/2tsp Turmeric powder
1tsp Red chili powder
1/2tsp Fennel seed powder
1/2tsp Garam masala powder
Salt
Curry leaves
Coriander leaves

Method:

1. Clean and cut the tapioca and boil with salt and 1/4 tsp turmeric powder in a large vessel.

2. Once cooked drain the excess water.

3. In a pan heat coconut oil add the sliced onions and sauté till transparent.

4. Add the crushed ginger garlic and chopped green chilly.

5. Sauté well and add the powder spices and mix well.

6. Now add the tomatoes and mix well till tomatoes are soft. Add 1/2 cup of water.

7. Let it boil for few mins.

8. Now break the eggs and add to the masala and mix well till it scramble.

9. Now and the cooked tapioca and mix very well.

10. Off the flame and add the curry leaves and coriander leaves.

11. Serve hot.

Chicken Tikka Biryani

This is an easy and tasty biryani.This can be made by grilling chicken or frying chicken.This is one of my family fav.

Ingredients:

For Masala:

1kg Chicken
5 Medium sized onions
2tbsp Garlic paste
2tbsp Ginger paste
5 Green chillies
2 Medium sized tomatoes
1 pck Tikka masala powder
4tsp Yoghurt
Oil
Salt if needed more

To Marinate:

2tbsp Tikka masala powder (I used Shan Tikka Masala)
1tbsp yoghurt
1tsp ginger garlic paste
A pinch of tikka color

For Rice:

1kg Rice
3 Pieces of cinnamon stick
7 Pods of cardamom
7 Cloves
Water to boil
1tbsp Lemon juice

For Dum:

Fried onions
Fried cashewnut
Chopped coriander leaves and mint leaves
Saffron soaked in milk
Ghee

Method:

1.Clean the chicken and put some cut here and there on the chicken pieces and marinate the chicken.

2.Keep this for marination atleast 1 hr or overnight.

3.Soak the rice for 30mins.

4.In a big vessel take water in large amount in which the rice has to be cooked.

5.Keep the water for boiling.In this put cinnamon sticks,cardamom,cloves and salt.Drain the rice after 30mins.When the water boils add the rice to it.Add lime juice to this to avoid sticking of rice.

6.The rice should not be over cooked.When it just becomes soft drain the rice.Keep aside.We can make ghee rice also, to lessen the oil and ghee part I always do this method.

7.Now fry the chicken till half done.

8.In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.

9.After the onions are done add the ginger garlicand green chilly paste.Saute this well.

10.Add the tikka powder and mix well.

11.Add the chopped tomatoes and mix well till the tomatoes become soft.

12.Add yoghurt and mix well.

13.Now add the fried chicken and mix well and cook the chicken till fully done.

14.The masala should not have much gravy.

15.Add some chopped coriander and mint leaves to this curry.

16.Fry 2 onions for garnishing and dum.Fry the cashewnuts.Now time for dum.

17.In a vessel add some ghee and spread at the bottom.Now add half of the boiled rice.On top of this add some coriander and mint leaves and pour 2 or 3 tsp saffron milk and some ghee.

18.Now put the chicken masala over this rice.

19.Now add the rest of rice on top of this and spread evenly.

20.On top of this spread some ghee and pour the rest saffron milk,fried cashew nuts and put the chopped leaves and fried onions.

21.Cover the top of the vessel tightly with aluminium foil and close with the lid tightly as no air escapes.

22.Now on the flame into sim and keep in dum for 20 to 30 mins.

23.When opened,we can feel the steam over the top the correct part of dum.

24.For garnishing we can use boiled egg too.

25. Serve hot with papad,pickles or yoghurt salad.

Kayikkas Biryani

Here is my post for this month's MFB challenge.This month the challenge is biryani...
Biryani is one of our family fav...if any guests or when we feel like having biryani I used to make...

Today I'm posting a biryani famous in a hotel in kerala...the name of the hotel is Kayees Rahmathulla Hotel and the biryani is Kayikkas Biryani...I searched a lot for this recipe and made this with the recipe I got.

Actual recipe is give with mutton but I prepared this with chicken.

Now to the Recipe..

Ingredients:

1 kg Chicken
10 no.s Shallots
6 large Onions
10 to 12 Green chillies
1 bulb Garlic
1 med pc Ginger
2 large Tomato
1 Lemon
1/2 c Curd
1 tbsp Cumin seeds
1 tbsp Garam masala
1/4 tbsp Turmeric
750 g Rice
Cinnamon sticks
Cloves
Cardamom
Star Anise
150 g Pineapple sliced
Salt
Ghee
Oil
Cashew nuts
Raisins
Mint leaves
Coriander leaves
Few Almonds
1/2c Coconut milk
Few strands saffron

Method:

1.Crush onion,garlic.shallots and ginger.
2.Heat the oil and add some sliced onions from the full onions and fry them till golden brown and drain it and keep aside,Fry the cashews and raisins and drain it too and keep aside.This is for garnishing.
3.Now add little more oil to this and saute the rest of sliced onions and saute til brown.
4.Add the crushed ginger garlic onion mixture to this and saute well.
5.Add the turmeric powder and garam masala powder.
6.Add the sliced tomatoes and saute well.
7.Now add the curd and chicken and mix well.Add salt as per taste.
8.Add some chopped coriander leaves and mint leaves and mix well and cook covered.Once cook off the flame and set aside.

9.In a big vessel boil a large amount of water with salt and add cardamom,cloves,cinnamon stick,cumin seeds and star anise.
10.When the water is boiling add the rice to this and cook till just done.
11.Drain this rice.
12.Soak the almond in a cup of water.
13.When soaked remove the skin of almond and grind the almonds along with coconut milk and saffron.This is for sprinkling when dum.
14.Now spread some ghee in a large vessel.
15.Spread half of the rice in the vessel.
16.Now spread some chopped mint and coriande leaves,ghee and almond coconut mixture.
17.Now pour the chicken masala over the rice.
18.Now put the rest of the rice over the chicken masala.

19.Now spread some ghee.
20.Spread the almond coconut mixture,coriander mint leaves,chopped pineapples and fried nuts and fried onions.
21.Now close this with a tight lid and keep it on low flame for 20 mins.
22. Open and serve the hot biryani with raita pappadams and pickle.

An InLinkz Link-up

Malabar Mutton Biryani

Biryanis are made for special occasions due to the long procedures……….but I make when I feel to have it………….my kids love biryani so I don’t actually make biryanis very spicy………..and before I used to make it little spicy now I consider the taste of kids too so I make it less spicy…………..my hubby used to say biryani should be little sweet also from the onions…………the taste varies from person to person………actually our side biryanis some add coriander powder and chilly powder……….malabar biryanis are easy and tasty also…………

Now we’ll go to the recipe……….

Ingredients:

For Masala:

1kg Mutton
8 Medium sized onions
2tbsp Garlic paste
2tbsp Ginger paste
5 Green chillies
3 Medium sized tomatoes
1tsp Garam masala
3tsp Yoghurt
½tsp Turmeric powder
Oil
Salt

For Rice:

1kg Rice
3 Pieces of cinnamon stick
7 Pods of cardamom
7 Cloves
Water to boil
1tbsp Lemon juice

For Dum:
Fried onions
Fried cashewnut and raisins
Chopped coriander leaves and mint leaves
1tsp Pineapple essence
1tsp Yellow food color

Method:

1.Clean the mutton pieces and keep aside to drain the excess water.
2.Soak the rice for 30mins.
3.In a big vessel take water in large amount in which the rice has to be cooked.
4.Keep the water for boiling.In this put cinnamon sticks,cardamom,cloves and salt.Drain the rice after 30mins.When the water boils add the rice to it.Add lime juice to this to avoid sticking of rice.
5.The rice should not be over cooked.When it just becomes soft drain the rice.Keep aside.We can make ghee rice also, to lessen the oil and ghee part I always do this method.
6.In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.
7.After the onions are done add the gingergarlicand greenchilli paste.Saute this well.
8.Add ½ tsp turmeric powder and 1tsp garammasala powder.
9.Add the chopped tomatoes and mix well till the tomatoes become soft.
10.Add yoghurt and mix well.
11.Now add the mutton and mix well and cook the mutton till fully done.You can even do the steps from 6 in pressure cooker also.

12.The masala should have a thick gravy.
13.Add some chopped coriander and mint leaves to this curry.
14.Fry 2 onions for garnishing and dum.Fry the cashewnuts and raisins.now time for dum.
15.In a vessel add some ghee and spread at the bottom.Now add half of the boiled rice.On top of this add some coriander and mint leaves sprinkle some garam masala,half essence and color and some ghee.
16.Now put the masala over this rice.
17.Now add the rest of rice on top of this and spread evenly.
18. In the top of this sprinkle some more garammasala powder,fried cashews and raisins,the essence and color,put the chopped leaves and fried onions ad apply some ghee here and there.
19.Cover the top of the vessel tightly with aluminium foil and close with the lid tightly as no air escapes.
20.Now on the flame into sim and keep in dum for 20 to 30 mins.
21.When opened,we can feel the steam over the top the correct part of dum.
22.For garnishing we can use boiled egg too.

23.Serve hot with yoghurt salad,pappadam and achar.

This goes to the event iftar moments:hijri 1431 by taste of pearl city

And the Award time…………………..

I’m soooooooooo happy that my fellow bloggers ayeesha and neetz passed these fabulous award with all the other bloggers…………they both have excellent blogs………I love to visit their blogs often…….

Now I’m passing this to all my blogger friends………please feel free to come and collect it from here………thanks a lot for you for passing this award with all of us……

Chicken Biryani

Biryani is everybody’s favourite.Its a heavy food but with out biryani no occasions are there isn’t it…………..To feel comfort after having a biryani have a black tea with mint leaf………Mint leaf is good for digestion also……. When I makes biryani each time, I think of my first biryani.It was before 7 yrs I made my first biryani.It was yellow in color.Because when I made the masala for that it was light brown in color.So I thought biryani’s are yellow in color and with this gravy biryani doesn’t become yellow………..
So I added 1 tsp full of turmeric powder to the masala.When the biryani finished after dum if was full yellow in color but the taste was just ok…………..

I was sad, how it became like this.This happened because I added more turmeric powder.Next day my hubby’s cousins and friends came to visit us that biryani was finished up by them.And bachelors just need something made at home………….
How small quantity of biryani is made there will be enough left for next day.But they told the biryani was ok in taste just the color was more.
Then I thought I have to make best biryanis.Now I’m happy that my biryani tastes good…………….

Even my hubby before marriage he ate from hotels.So before marriage he just said me one thing,study cooking…………..I told I’ll try to cook, don’t worry.He told me just a chammanthi made at home and rice is enough……………I just want to have homemade food………………….
But now something small goes wrong in my preparation he used to point out………….

Here comes the biryani.

Ingredients:

For Masala:

1kg Chicken
8 Medium sized onions
2tbsp Garlic paste
2tbsp Ginger paste
5 Green chillies
3 Medium sized tomatoes
1tsp Garam masala
3tsp Yoghurt
½tsp Turmeric powder
Oil
Salt

To Marinate:

1½tsp Red chilly powder
½ tsp Turmeric powder
Salt

For Rice:

1kg Rice
3 Pieces of cinnamon stick
7 Pods of cardamom
7 Cloves
Water to boil
1tbsp Lemon juice

For Dum:
Fried onions
Fried cashewnut and raisins
Chopped coriander leaves and mint leaves
1tsp Pineapple essence
1tsp Yellow food color
Ghee

Method:

1.Clean the chicken and put some cut here and there on the chicken pieces and marinate the chicken.
2.Keep this for marination atleast 1 hr or overnight.
3.Soak the rice for 30mins.
4.In a big vessel take water in large amount in which the rice has to be cooked.
5.Keep the water for boiling.In this put cinnamon sticks,cardamom,cloves and salt.Drain the rice after 30mins.When the water boils add the rice to it.Add lime juice to this to avoid sticking of rice.
6.The rice should not be over cooked.When it just becomes soft drain the rice.Keep aside.We can make ghee rice also, to lessen the oil and ghee part I always do this method.
7.Now fry the chicken till half done.
8.In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.
9.After the onions are done add the gingergarlicand greenchilli paste.Saute this well.
10.Add ½ tsp turmeric powder and 1tsp garammasala powder.
11.Add the chopped tomatoes and mix well till the tomatoes become soft.
12.Add yoghurt and mix well.
13.Now add the fried chicken and mix well and cook the chicken till fully done.
14.The masala should not have much gravy.The below picture is of the prepared masala.

15.Add some chopped coriander and mint leaves to this curry.
16.Fry 2 onions for garnishing and dum.Fry the cashewnuts and raisins.now time for dum.
17.In a vessel add some ghee and spread at the bottom.Now add half of the boiled rice.On top of this add some coriander and mint leaves sprinkle some garam masala,half essence and color and some ghee.
18.Now put the masala over this rice.
19.Now add the rest of rice on top of this and spread evenly.
20.On top of this sprinkle some more garammasala powder,fried cashews and raisins,the essence and color,put the chopped leaves and fried onions and apply some ghee here and there.
21.Cover the top of the vessel tightly with aluminium foil and close with the lid tightly as no air escapes.
22.Now on the flame into sim and keep in dum for 20 to 30 mins.
23.When opened,we can feel the steam over the top the correct part of dum.
24.For garnishing we can use boiled egg too.

25. Serve hot with papad,pickles or yoghurt salad.