Wednesday, November 4, 2009

Malabar Chicken Biryani

  1. 1.5 cup basmati rice/biryani rice
  2. 1/2 kg chicken cut into pieces
  3. 1 tomato
  4. 1 cardamon
  5. a pinch of cinnamon powder
  6. 2-3cloves
  7. 5-6 crushed pepper
  8. 1 bay leaf
  9. 1/2 cup curd
  10. 1/2 cup chopped coriander leaves
  11. 2 green chillies
  12. 1/2 tsp perumjeerakam
  13. 2 tbs chopped garlic
  14. 2 tbs ginger
  15. 1/2 tsp turmeric powder
  16. 1/2 tsp coriander powder
  17. 1 tsp chicken masala
  18. 1/2 tsp chilli powder
  19. salt to taste
  20. 2 large onion sliced
  21. 1/2 cup cashew nut
  22. 2 tbs cup raisins
  23. 5 tbs ghee
  24. 2 tbs chopped coriander leaves

  • Make a paste of 9-19 ingredients and marinate chicken with it for 2 hours.
  • Soak rice for 30 minute and drain water completely.
  • Heat 3 tbs ghee, add 5-8 ingredients and rice.
  • Saute for some time(5-8 min).
  • Add 2.5 cups of water and salt to taste to cook rice.
  • Heat 2 tbs oil and saute 1.5 onion till transparent.
  • Add finely chopped tomato and chicken pieces to it.
  • Cook chicken well by stiring in between.
  • Add water only if it is necessary to chicken as water comes out from chicken.
  • Only very thick gravy should be left in the chicken masala once the chicken is cooked.
  • Heat the remaining ghee in a pan and fry raisin and cashews in it and keep it aside.
  • Then fry the remaining onion slices to brown color in the same ghee.
  • Layer the rice,chicken with masala and chopped coriander leaves and garnish with fried onion.
  • You can microwave it for2 min after layering, but this is not necessary.
  • Instead of layering i usually mix the chicken masala, rice and coriander leaves and garnish with fried onion.( Easy and more tasty way).

Serve Chicken biryani with onion-cucmber raitha, mint chutney, dates pickle and pappad... No curry is actually required with chicken biryani. But, for those who need curry with biryani can try Brinjal Dal Curry with it... :)




Rice Pathiri

This is a traditional malabari  dish.  Pathiri with kozhicurry(chicken curry) is the  best combination...

  • 2 cups roasted rice powder
  • 2 cups water
  • salt to taste
  • 1 tbs oil optional
  • 1 tbs jeera optional

  • Boil water with salt.
  • Add jeera(optional) and rice powder to the boiling water  and stir.
  • Switch off the flame and mix it.
  • Keep it closed for 5 min and wait until it is ready to be touched by hand.
  • Make a smooth dough with the above.
  • Add oil to the dough to prevent it from sticking to the hand.(optional).
  • Make balls with dough and roll it form thin pathiri sprinkling rice powder so that it does not stick to the slab.
  • Heat a thawa, and make pathiris.(Like chapathis but pathiris cook faster i think. Don't allow it to change its color.)
Note: Don't add jeera if you want plain white pathiris.

Potato Bonda

  • 2 cooked potatos
  • 1tbs chopped ginger
  • 1 chopped green chilli
  • 1 finely chopped onion
  • 1 tbs oil
  • 1/2 tsp jeera
  • 1/4 tsp turmeric powder
  • 4 tbs besan flour/  Maida
  • 1 tbs rice flour
  • salt to taste
  • oil to fry

  • Heat 1tbs oil and splutter jeera in the same.
  • Saute onion, chilli, ginger and turmric powder and salt to taste.
  • Add cooked potatos, mash it slightly and mix well with the rest.
  • Prepare batter with besan flour , rice flour and water with enough salt.
  • Batter should not be too thin.
  • Make small balls with potato mixture, dip each ball in the batter and fry them till light brown.

Hot potato bondas are ready to be served.:)