Beet Root Biriyani – Vegetarian’s Paradise
- 04
- March
- 2011
Beet Root Pilaf: For Biriyani: Beet roots 4 large choppedCloves 3Cinnamon 2Cardamon pods 3Bay leaves 2Black cardamom 1-2Star anise 1Basmati rice / Short Grained Rice 2 cupsGreen chilies 6 slittedOnion 1 slicedTomato 1 large choppedGarlic 2 cloves made into pasteGinger 2″ size peeled and made into pasteMint leaves 1 fistfulCoriander leaves alone fewLemon juice from […]
Mughalai Moti Biriyani If I know my future precisely, I would prefer to have Biriyani as my last meal! I mean, its just an expression to say…how much I enjoy a particular dish! Maybe because, it was my first experiment recipe in the kitchen, at the age of 17…incidentally on a Ramzaan day:) I was […]
Vankozhi Biriyani / Turkey Biriyani – Simply The Best!
- 27
- February
- 2011
Ingredients: For Meat Marination: Turkey 2-4 large piecesGinger-garlic paste 1 spoon(freshly prepared)Green chili 2 mincedScallion 1 gratedCountry Tomato 1 gratedMint 6-8 leaves bruisedCilantro leaves bruised fewLemon 1 fruit freshly squeezedRock SaltChili Powder 1/4 spoonYogurts 1/4 cup. For Biriyani: Long Grained Rice 2 cupsGreen chilies 6 slittedOnions 1 slicedTomatoes 2 choppedSaltChili powder (optional…its not used generally)Mint […]
Brinjal Biriyani / Aubergine Pilaf / Eggplants in Hearty Masala Rice
- 14
- February
- 2011
Eggplants Biriyani: For Biriyani: Brinjal/eggplants – slit twice, cut the stalkCloves 3Cinnamon 2Cardamon pods 3Bay leaves 2Maratti mokku 2Star anise 1Basmati rice / Short Grained Rice 2 cupsGreen chilies 6 slittedOnion 1 slicedTomato 1 large choppedGarlic 2 cloves made into pasteGinger 2″ size peeled and made into pasteMint leaves 1 fistfulCoriander leaves alone fewLemon juice […]
Cauliflower – Brown Rice Layer Biriyani / Cauliflower Biriyani
- 01
- February
- 2011
Cauliflower Biriyani: I have never made those hearty-healthy vegetable biriyani before. And using brown basmati in cooking is challenge to me. Finally, I made a choice to give it a shot. Made this pretty looking 7-9 tier (layers) biriyani, however with this deep color…its hard to differentiate! You know, this method is bit time consuming, […]
Crab Biriyani: For Biriyani: Crab 1 large – if you like, cut them into heavy chunksCloves 3Cinnamon 2Cardamon pods 3Bay leaves 2Maratti mokku 2Star anise 1Basmati rice 2 cupsGreen chilies 6 slittedOnion 1 slicedTomato 1 large choppedGarlic 2 cloves made into pasteGinger 2″ size peeled and made into pasteMint leaves 1 fistfulCoriander leaves alone fewLemon […]
Shahi Moti Biriyani / Pilaf of Pearls – Awadh Special
- 17
- April
- 2010
Pearl Biriyani:(Chicken Kofta Biriyani) Kofta Biriyani. Awadh Pearl Biriyani. Shahi Biriyani Badshahi. Shahi Kebab Biriyani. Needless to say that Mughalai Cuisine revolutionsed Indian cooking culture and eating habits. This speciality ‘Moti Biriyani’ is a little remembrance from the past…During Mughal rule, royal cooks kept experimenting a lot in the kitchen, many native recipes were improved […]
Hot & Spicy Mutton Biriyani – Chettinad Style
- 28
- March
- 2010
Mutton Biriyani: Ingredients: Spices: Cinnamon 1 stickCloves 5Black cardamom 3Green cardamom 3Nutmeg 1 crushedBirinji flower 1Marati mokku 1Green chilies 6 slicedOnion 1 slicedToamtoes 2 choppedMint 1 fistfulSaltTurmeric 1/2 spoonChili powder 1-2 spoonsMutton/Goats meat 1/2 kiloshort grain rice 4 cupsGhee 1 cupFried curry leaves to garnish. Spices to be toasted and powdered: Fennel seeds 2 spoonsCoriander […]
Chettinad Style Vegetable Biriyani – Very Spicy
- 24
- February
- 2010
Spicy Chettinadu Vegetable Biriyani: Spice-holics, listen up…this dish is certainly for you. I make vegetable biriyani very very rarely, just because they don’t taste exactly like meat biriyanis. Something is always missing in there!!! The broth?! So I was practically attempting with quite different ways the each time. Finally came up with this idea of […]
Phenomenal Purdah Biriyani – Dum Pukht!!!
- 01
- February
- 2010
Dum Cooking This is one of the slow-cooking method that was introduced to India, by Mughals. It is one of the oldest cooking methods, which dates back to 1500s! Abu Fazl’s book ‘Ain-i-Akbari’( about King Akbar) describes various cooking styles and recipes in the Royal kitchen. He has also mentioned about ‘Dumpukht’ a style of […]
