Kerala Chicken Biryani

Kerala Chicken Biryani (A very tasty & less spicy biryani. Must try !!!!)

Here's the recipe of Malabar Chicken Biryani (2nd photo with raita and pickle)

Serves: 3

Ingredients

2 tablespoon ghee
500 g chicken, medium size pieces

Ingredients - A

3 onions, finely sliced
1 - inch piece ginger, crushed
8 garlic cloves, crushed
5 green chillies, crushed

Ingredients - B

2 1/2 teaspoon coriander powder
1 teaspoon red chilli powder
1 pinch turmeric powder
1 teaspoon garam masala powder
1 teaspoon salt (or to taste)

Dilute above ingredients in 2 tablespoons water and keep aside.

For  the Rice:

2 cups (400 g) basmati rice
1/4 teaspoon ghee
2 cardamoms
2 cloves
1 cinnamon stick
1 star anise
6 cups water

Final preparation (Ingredients - C):

Extra 1 tablespoons ghee

3 teaspoons chopped cashew nuts
3 teaspoon raisins
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 tablespoon chopped tomatoes

2 tablespoons milk
1/2 teaspoon sugar (dilute milk and sugar together)

Method

For the chicken:

Wash and clean pieces. Drain out water completely.

In a wide pan, heat 2 tablespoons ghee. Add sliced onions (Ingredient - A) and fry on a low to medium heat till golden brown and crisp. Add remaining ingredients (green chilli, ginger & garlic). Stir well for 5 - 7 minutes.

Add diluted spice powders (Ingredient - B) and stir continuously for 4 - 5 minutes or until the raw smell goes.

Add chicken pieces. Adjust salt to taste. Do not add extra water. Cover with a tight lid and cook on a low to medium heat for 30 - 40 minutes or until done / gravy thickens.

For the  Rice:

Wash and clean rice. Soak rice in 6 cups water for 30 minutes.

Put all spices and ghee in water and boil. Add rice, and drain when it is 3/4 th done (Do not overcook rice. Each rice grain should be separated).

Final preparation:

Dum method:

In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 1 tablespoon ghee and remaining Ingredients - C.

Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with raita & pickle (This recipe partially adapted from Naushad catering service, Kerala)

Sukki Tambeli with Curry leaves

Sukki Tambeli (Dry coconut chutney with curry leaves)

A popular chutney in Konkani cuisine, goes well as a side dish with with Rice / Idli / Dosa...

Serves: 2

You will need

6 tablespoon (60 g grated coconut)
1 spring curry leaves (or 6 nos)
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder (or 4 dried red chillies)
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1 tablespoon water

Method

In an iron kadai, dry roast grated coconut on a low to medium heat till golden color and crisp (approximate roasting time 15 minutes). Add curry leaves and fry for 5 minutes. Switch off the heat.

Add red chilli powder, tamarind paste, salt to taste and coriander powder. Stir well continuously for 2 - 3 minutes.

Transfer the chutney ingredients into a mixer bowl and make a thick paste. Sprinkle 1 tablespoon water while making the chutney. It should be thick in consistency. Serve as a side dish with Rice / Idli / Dosa ....

Aappam

Aappam

A Popular breakfast dish in Tamil nadu, goes well with any spicy curries / korma / coconut milk / sugar of your choice.

Makes : 6 - 7

You will need

1 cup (200 g) raw rice (pachari)
2 tablespoon (30 g) urad dal
3 cups water (to soak dal & rice)
110 ml (110 ml - 125 ml) medium thick coconut milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cooking soda (aappa soda)

Method

Wash and soak urad dal & rice in 3 cups of water for 4 hours. Drain out water and make a smooth paste in a mixer. Add 1/4 cup water while making the paste.

Transfer the batter to another big container / vessel and add salt. Mix very well and keep aside to ferment for 7 - 8 hours or overnight.

Add sugar, cooking soda and coconut milk. Stir continuously for 2 - 3 minutes.

Final preparation:

Tip- Do not refrigerate aappam batter during fermenting. Aappachatti is used to make Aappam (or one can use normal dosa pan / dosa tawa).

1, Heat non stick appachatty.

2, Grease the appachatty with little oil.

3, Pour one ladleful of aappam batter to the aappachatty.

4, Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .

5, Close aappachatty with a lid and cook on low heat till the edges are golden brown. When the Aappam is ready the edges resemble crisp lace and centre soft. Traditionally this is eaten with korma / spicy curries / coconut milk/ sugar .

Biyye Humman

Biyye Humman

Biyye Humman (A very popular dish in Konkani Cuisine of Cochin GSB, also during temple festival feast (sambraden / samaradhana), main ingredients are tender cashew nuts, potato, baingan, drumstick, mogge (vellarikka) and green chillies and no spice powder added. Good combination with rice.

Serves: 3

Ingredients

2 teaspoons oil
1 teaspoon mustard seeds
4 green chillies (medium size or 3 big size)
1 spring curry leaves
1 potato
1 baingan / brinjal (purple color)
1 drumstick
50 g vellarikka / mogge (yellow color cucumber)
1 cup raw cashew nuts (hervi bee, If raw cashew nuts are not available, soak 50 g normal cashew nut splits in 1 cup water for 1 - 2 hours. Then it will be tender)
3/4 teaspoon salt (or to taste)
200 ml (1 cup) water

Method

Wash and cut all the vegetables in 1 1/2 - inch long slices.

Heat oil in a wide pan. Add mustard seeds. When they crackle, add green chillies and curry leaves.

Add potato slices, 1 cup (200 ml) water and salt to taste. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the potatoes half done. Other vegetables will cook very fast. Potato slices need more cooking time than vegetables.

Add brinjal, drumstick, mogge and raw cashew nuts. Cook again for 12 - 15 minutes or until done / cashew nuts softens / gravy thickens. Serve with rice.