How can i make eacy rice food in kerala style?

Answer 1

MUTTON BIRIYANI RECIPE

Ingredients:

Mutton - 400gms,

Turmeric Powder - 1/2tsp ,

Garlic - 5 pieces,

Fresh ginger - 2 pieces,

Cinnamon [karuvapatta] - 2 pieces,

Cloves - 4 nos,

Green chilly - 4nos,

Coconut Milk - 1 cup,

Basmati Rice - 2 cup,

Ghee - 1/2 cup,

Onion - 3 nos [sliced],

Cashew nut - 50gms,

Kismas - 50gms,

Garam Masala - 2 tsp,

Salt - [required],

Coriander leaves,

Mint leaves

Method:

Clean the mutton. Add items 2 to 8 and also salt. Simmer [half cook] the mutton in a cooker [15 to 25 minutes].

Fry the cashew nuts and Kismass in ghee.

Fry the sliced onion and keep aside.

Fry the rice in the same ghee.

Mix the rice with simmered mutton.

Add 5 cup water and cook it.

Add garam masala and coriander leaves.

Garnish biriyani with fried onion, cashew nuts, kismass and mint leaves.

A tomato flower can be made and keep over the biriyani.

Also boiled egg [ slices] can keep on the sides of the plate as decorative while serving.

Answer 2

Lemon Rice Recipe

Plain Rice - 3 cups,
Lemon Juice - 6 tb sp ,
Green Chilly [chopped] - 3 tsp,
Green Ginger [chopped] - 1 1/2 tsp,
Turmeric powder - 1 tsp,
Table Salt - 1 1/2 tsp,
Vegetable oil -3 tb sp,
Mustard seed - 1 1/2 tsp,
Chana Dal - 3 tb sp

Method:

Boil the plain rice. Mix the lemon juice, chilies, ginger, salt and turmeric together.Sprinkle over the rice. Stir until each grain is coated.Using a small skillet, fry the dhal and mustard seed in the oil.When the mustard seed crackles and the dhal becomes golden brown mix with rice and stir.

Coconut Milk Rice recipe

Ingredients
1.Coconut milk 1 Cup Water 3/4th cup
2.Rice 1 Cup
3.Onion 2 Medium sized
4.Chillies 5 or more depending on your taste
5.Garlilc 5 cloves
6.Cashews
7.Spices ( 2 Cardamom, 2 Cloves, a small piece Cinnamon, 1 Anees, small piece of Bay leaf)
8.Oil & Butter to fry
9.Salt to taste
Soak rice in water 5 mnts before you start to cook. Finely chop the onions & garlic, cut the chilli vertically. Heat the Butter and Oil in a pan. Add the spices to the oil and fry it for half a minute at medium heat. Add the Cashews and fry it for half a minute. Add Onions, chillies and garlic and fry it till the onions turn little yellowish. Add the rice and fry it a minute and add coconut milk and water. Add little salt and stir it well, now it should taste little salty. Keep it stirring lightely from the bottom once few minutes. Bring it down when the rice is cooked.

Curd Rice recipe
Rice - 1 cup
Mustard Seeds - 1/2 tsp
Asafetida - a pinch
Green Chilly - 2
Ginger - a small piece
Mango - a small piece (optional)
Curd - 1 1/2 cups
Salt - 1 tsp
Carrot - 1 (optional)
Cucumber - 1 small (optional)

Cook the rice in 2 1/2 cups water and keep aside. Fry the mustard seeds and asafoetida in some oil and add to the curd. Cut the ginger and green chilly into small pieces and mix with the curd. Clean the remaining vegetables and cut them into very small pieces or shred them evenly. Add them to the curd along with the salt. Pour the curd, etc over the rice and mix evenly to make the rice smooth and slightly mashed.

Kerala Biryani recipe

Basmati Rice – 2cups
Chicken – 3pounds (1 ½ Kilo)
Chilli powder – 1 teaspoon
Coriander Powder – 3 teaspoons
Cinnamon – 10 pieces
Clove – 10
Elaichi - 8
Ginger – 1 inch piece
Garlic - 8
Mint leaves – 2-3 stems
Coriander Leaves- 2-3 stems
Cashews - 20
Raisins - 15
Water
Ghee/Oil/Butter – See recipe for quantity
Curd – 3 teaspoons
Lemon juice – 5-6 drops
Rose Essence – 1 teaspoon
Yellow color powder– a pinch
Tomatoes – 3
Onions – 3 (Big)

Preparation
Soak Rice in water and keep for an hour.
Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut. Just make some slits on the piece, so that masala will go in.

For frying Chicken,Chilli powder – ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, Garlic-Ginger paste –1/2 teaspoon, masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove). Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour. Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry. Also, chicken will be having some more cooking time while making curry for Biriyani.
For making Rice:- Drain water from rice and keep it aside. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each), After a little while, put the drained rice into it, and fry for some time. I do it for about 10 minutes. Then pour water to it. For 1cup, I use 1 3/4 cup of water. Add some yellow color to it. Add Salt to taste. Put on high heat, and cover with a lid. After a while when water is not seen, bottom rice can get burnt. So, then open the lid, and mix the rice. After water is not seen, don’t keep it on stove for long time. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts). It is ok to switch off the stove even before the rice is completely cooked. Because it will get some cook time while baking.

. For making Biriyani Gravy:- Heat a vessel, and add, some oil(Ghee is best, or you can mix ghee and oil too. I use oil for health reasons) . When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies. Sautee it for sometime, and then add cut onions (3 big onions) to it. Sautee it, and when it is nicely done, add ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, masalapowder- little for taste. Add Salt to taste. Sautee that again. After a while, add 3 teaspoons of curd to it. Mix it well. Then add Fried chicken pieces to it. Cover and cook for sometime (10 mts) . Cut 3 tomatoes (big pieces) and add to this. Cover and cook. Stir in between. When the gravy will be like a paste. It should not be dry. But it should not be watery. Check Salt and add more, if needed.

Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside. Best is to fry this separate. But For easiness I do all in one pan. First Raisin, when it is big balls, add cashew to it.. when cashew is brown, take both out. Then add Leaves to it and fry. If Mint leaves are not there, you can just use Cilantro (I do that most of the time). If you want to reduce amount of ghee used. Don’t do this step. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee.

Baking Biriyani:-
You can use a big wide vessel coat it with Ghee or butter, and make layers as described in the step above. Cover it with a lid. Heat the filled Vessel in low flame for approx 20-25 minutes. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt. If it is getting burnt reduce the heat.