Scrambled Egg Biriyani

Cooking time : 20 mins
Serves           : 2

This is my favourite biriyani and  is a very easy to make tasty  Biriyani. Whenever I want to cook Biriyani fast, I prefer this method. So far, I have posted Biriyani in which i used ground masala. But this time, I used only powders. So, it is simple to make. Do try this Muttai Podimas Biriyani. I used Basamthi Rice.

INGREDIENTS:
Eggs                                                               - 4 no
 Seeraga Samba Rice/Basmathi Rice             - 1 1/2 cups
Onion ( chopped lengthwise)                         -  1
Tomato                                                           -  2  
Ginger Garlic Paste                                        - 2 tsp                          
Ghee                                                               -  2 tbsp
Green chillies                                                 - 4
Turmeric Powder                                            - 1/4 tsp
Red Chilli Powder                                          - 1 1/2 tsp

Coriander Powder                                           - 2 tsp
Pepper Powder                                                - 2 tsp
Garam Masala                                                  - 1 tsp

cloves                                                               -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                  -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Prepare Scrambled Eggs:
Onion                           - 1              
Salt                               - To Taste
Pepper                          - 1 tsp
Red Chilli Powder        - 1 tsp

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. 
2.  In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder, Pepper, Garam Masala and stir well.
3.  At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.Pressure cook for 2 whistles in medium flame and keep in simmer for 5 mins and remove from the flame.
4. Now, add the scrambled eggs to the biriyani and mix well and Serve hot with Raitha.

Preparing Scrambled Eggs:

1. In a bowl, break and add the eggs one by one. Add Salt, Red Chilli powder, Pepper to this mixture and beat thoroughly. 
2. In a small Pan, heat 1 tbsp oil and fry onions till it becomes golden brown. Add the mixture from step 1 and let it cook for a minute.
3. Break the egg into small pieces using spatula.

Mutton Biriyani

Cooking time : 30 mins
Serves           : 2

Sunday with  Biriyani cooked for lunch.. hmmm.. no one will neglect it. The aroma that spreads the home will make us hungry.. I made this Easy Mutton Biriyani last sunday and sharing the same to all Biriyani lovers. Just give a try..

INGREDIENTS:
Muton (Preferably with bones)                       - 500 gms
 Seeraga Samba Rice                                     - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Mint Leaves                                                       - To Temper
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                      - 1/2 tsp
cloves                                                                - 2
Coriander Powder                                              - 2 tsp
Onion                                                                 - 1/2 piece (if Shallots, use 5 no)
Ginger                                                                 - 1 "
Garlic                                                                  -  6

To Marinate:
Curd                                                                  - 2 tbsp
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1 tsp

                         

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Wash the Mutton well and Mix the Mutton with the ingredients given in "To Marinate" section and keep in fridge for 1 hr or overnight marination can also be done.
2.  In a pressure cooker, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Mutton pieces, and the ground masala and stir well. Pressure cook for 7-8 whistles in medium flame and remove from the flame.
3. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add the Cooked Mutton along with masala from Step 2 and mix well and let it boil for 2 mins.
4. At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
5. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
6. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Mutton pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 7-8 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the Mutton with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.
8. Once cooking is done, serve hot with Raitha.

Tips:

1. Always use mutton with bones while cooking biriyani which enhances the flavour.
2. Overnight marination gives more taste.
3. Dont add much water because the mutton will leave some water.
4. Soak Biriyani rice in hot water so that rice wont be sticky.
5. Use freshly ground ginger garlic paste.
6. Use mint leaves and coriander leaves to get nice aroma.
7. Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.
8. Adding shallots (small onion) gives more taste while grinding masala.

Mango Thokku

Cooking time : 20 mins
Mango Thokku is most people favourite. My Grandma used to prepare this so often and store it in a container for months. This is my all time favourite with Curd Rice / Milk Rice. Preparing Pickles in home is very easy and it don't contain any preservatives and much oil. This is a very simple and easy to make homemade pickle. Just give a try.

INGREDIENTS:
Raw Mangoes            - 2
Turmeric Powder       - 1/4 tsp
Red Chilli Powder      - 3 tbsp
Mustard Seeds           - 1 tbsp
Asafoetida                  - 1/2 tsp
Salt                             - To Taste
Oil                               - 1/4 cup

To Roast and Grind:
Mustard  Seeds           - 1 tbsp                
Fenugreek Seeds         - 1/2 tbsp

STEPS:

1. Wash the Raw Mangoes well, dry and grate.
2. Dry Roast the ingredients mentioned in "To Roast and Grind" Section and allow it to cool and grind it to a fine powder.
3. In a pan heat Oil and add Mustard Seeds. Once the Mustard Splutters, add Asafoetida and add the Grated Mangoes to it and stir it. Add Turmeric Powder, Salt, Red Chilli Powder and keep stirring till the Oil gets separated. Allow the mixture to Cool.
4. Store in a tight container/Bottle and this can be used for months.

Peas Pulav

Cooking Time : 15 mins
 Serves : 2 persons


Peas Pulav is one of my favourite rice varieties. It is very easy to prepare and is flavourful. I have prepared this using Coconut milk. Addition of Chillies and Coconut milk gives splendid taste. Just give a try. You will definitely love this.

INGREDIENTS:
Basmathi/Seeraga Samba Rice      - 1 cup
Peas                                            - 1 cup
Onion                                         - 1 no
Sesame Oil                                  - 3 tsp
Ghee                                           - 2 tsp
Bay Leaves                                 - 1
Cloves                                         - 2 no
Cinnamon sticks                          - 1 "
Green  chillies                              -  5 no
Black Pepper Powder                   - 1 tsp
White Pepper Powder                  - 1/2 tsp
Coconut Milk                               - 1 cup
Coriander leaves                            - To garnish
Salt                                                - To taste

METHOD:

1. 1.Soak Rice in warm water for 30  mins. Chop Onion into length wise, Split open Green chilly.
2.  In a cooker, Heat Oil and Ghee. Add Bay Leaves, Cloves, Cinnamon sticks and let the flavour comes out.
3.  Add onion and fry till it becomes light brown colour. Add Peas, White Pepper Powwder, Black Pepper Powder and stir for 2 mins.
4.  Add Rice , 1 cup of water,Coconut Milk, Salt, Green Chillies and coriander leaves and pressure cook for 2 whistles in medium flame and keep it in simmer for 5 mins and remove from the flame.
5.  Serve hot with Raitha.

Tips:

• Use fresh Coconut milk for best results. Ratio of water and coconut milk should be equal. For 1 cup of Rice, ratio of coconut milk and water is 1:1.
• If Coconut milk is not available, you can use milk instead.

Meal Maker Biriyani / Soya Chunk Biriyani

Cooking time : 30 mins
Serves           : 2

Soya is very good for health since it is rich in protein and is the best substitute for Non-Veg. Veg lovers can try this yummy Biriyani. My mom used to add soya chunks even in Vegetable Biriyani. Since it tastes very much like meat, even my hubby started eating soya recipes. Here is a simple recipe to make Meal Maker Biriyani. I use this method to make all kind of Veg Biriyanis. Addition of Peas serves as a good combo with soya.

INGREDIENTS:
Soya Chunks                                                          - 10 nos
Basmathi Rice/ Seeraga Samba Rice                       - 1 1/2 cups
Green Peas                                                             - 1/2 cup
Onion (medium sized, chopped lengthwise)              -  2
Tomato                                                                   -  1 (Big Size)                                
Ghee                                                                       -  3 tbsp
Oil                                                                           -  3 tbsp
Cloves                                                                     -  2
Aniseed                                                                    -  2
Cinnamon                                                                 -  1 "
Bay leaves                                                                - 2
Fennel seeds                                                             - 1/4 tsp
Cardamom                                                                -  2
Curd                                                                         -  2 tbsp
Lemon                                                                      -  1 tsp
Mint leaves                                                               - 1 strand
Coriander leaves                                                        - To Garnish
Salt                                                                            - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                     - 1/2 tsp
cloves                                                               - 2
Onion                                                               - 1/2 piece
Ginger                                                              - 1 "
Garlic                                                               -  6
Coriander leaves + mint leaves                          -  1/4 cup (Optional)

                 

METHOD:

1. Initial Preparation : Soak Rice in hot water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Soak the soya in water and allow the water to boil for 10 mins in medium flame and remove from the flame. Take the soya from water after 10 mins. Drain the water and squeeze all water from soya and cut each soya into 4 pieces. 
2. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add Onion. Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
3. Add Soya Chunks,Peas and cook for 3 mins. Dont add water. Add Curd
4. Add the ground masala and stir well. At this stage, add rice and stir well.
5. Add 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
6. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
7. Serve hot with Raitha.

Tips:

• Dont add much water else the rice will become sticky.
• Use freshly ground ginger garlic paste.
• Use mint leaves and coriander leaves to get nice aroma.
• Soya Chunks absorbs Oil much. So you need to add more oil than you add for other Biriyanis.

Chicken Fried Rice

This is a colorful and flavorful fried rice filled with vegetables, chicken , colorful capsicum along with the scramble of eggs. Chicken fried rice can also be prepared with the left over rice. It tastes great with left over rice which is 1 day old.

              


INGREDIENTS:
Chicken (Boneless)                                     - 250 gms
Basmathi/Seeraga Samba Rice                     - 1 cup
Scrambled egg                                             - 2 eggs
Onion                                                          - 1
Chopped Carrot,Beans                                 - 1/2 cup
Green Capsicum  (cut into desired shape)     - 1/2 piece
Red Capsicum  (cut into desired shape)        - 1/2 piece
Ghee                                                            - 2 tsp
Black pepper powder                                   - 1/2 tsp
White pepper powder                                   - 1 pinch
Soya sauce                                                   - 2 tsp
Chilli sauce                                                    - 2 tsp
Oil                                                                 - 2 tsp
Salt                                                                - To taste

TO GRIND:
Cardomom                                                    - 1
Cloves                                                           - 2
Cinnamon stick                                              - 1

METHOD:

1. Cook rice in a pressure cooker with 1 1/2 cups of water. Dont  cook too much. Allow the rice to cool. Cut the chicken into small pieces and pressure Chicken for 2 whistles in medium flame.
2. Grind the items mentioned in "TO GRIND" section to a dry powder.
3. In a separate pan, add ghee, oil and fry onion till it becomes golden brown. Add Boiled Chicken pieces and stir well till it becomes whitish. Add Carrot, Beans, Capsicum and fry for 5 mins. If Required, add little water to cook. 
4. Add White pepper and mix well. Then, add black pepper.
5. Add soya sauce, Chilli sauce and stir well.
6. Add the cooked rice and stir well till the rice get mixed well with the ingredients. Add Scrambled eggs and stir well. Add salt and adjust.
7. Serve hot with tomato sauce/ chicken manchurian/ gobi manchurian of your choice.

Chicken Biriyani Tamilnadu style

Cooking time : 30 mins
Serves           : 2

Sundays are not complete without Non- Veg. That too, if it is Biriyani, who doesnot love to eat?  I even used to bunk breakfast to have biriyani on sundays. Here is a simple recipe to make Tamilnadu style Biriyani. My mom used to cook biriyani in this way.  Many of our relatives and friends has asked my mom this recipe and even i follow the same way to make chicken biriyani. I am sharing the same in my blog.

INGREDIENTS:
Chicken (Preferably with bones)                       - 500 g
Basmathi Rice/ Seeraga Samba Rice                  - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                  
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                    - 6
Poppy seeds                                                     - 1/2 tsp
cloves                                                              - 2
Black Pepper                                                    - 1 tsp
Onion                                                               - 1/2 piece
Ginger                                                              - 1 "
Garlic                                                               -  6
Coriander leaves + mint leaves                           -  1/4 cup

To Marinate:
Curd                                                                  - 2 tbsp  
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1/2 tsp



METHOD:

1. Initial Preparation : Soak Rice in hot water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Mix the chicken with the ingredients given in "To Marinate" section and keep in fridge for 1 hr.
2. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add Onion. Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
3. Add Chicken pieces, curd and cook for 3 mins. Dont add water.
4. Add the ground masala and stir well. At this stage, add rice and stir well.
5. Add 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
6. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
7. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Chicken pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 2 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the chicken with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.

Tips:

• Always use chicken with bones while cooking chicken biriyani which enhances the flavour.
• Dont add much water because the chicken will leave some water.
• Soak Biriyani rice in hot water so that rice wont be sticky.
• Use freshly grinded ginger garlic paste.
• Use mint leaves and coriander leaves to get nice aroma.
• Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.

Linking this to the event "Mom's Recipe"