Mushroom Biriyani (Koonu Biriyani) Preparaed in Microwave Oven

Ingredients for Mushroom Biriyani

1.Rice - 500 gm
2.Salt
3.Lemon Juice - 1 tsp
4.Water as need

Other Ingredients

1.Ghee - 100 gm
2.Raisins - 50 gm
3.Cashew nuts - 50 gm
4.Onion - 2 no
5.Red chilli powder - 1 tsp
6.Coriander powder - 1 tsp
7.Turmeric powder - 1/2 tsp
8.Cinnamon - 1 stick
9.Cardamom - 2
10.Cloves - 2
11.Green chilly - 3
12.Ginger and garlic paste - 2 tsp
13.Tomatoes - 1 big
14.Curd - 1/2 cup
15.Mushroom - 300 gm
16.French beans - 100 gm
17.Carrot - 100 gm
18.Green peas - 100 gm
19.Coconut milk - 1 cup
20.Salt
21.Coriander leaves


Preparation For Mushroom Biriyani

1.Heat half of the ghee in a pan and fry the cashew nuts and raisins .

2.Fry half of the onions and drain it out from the ghee.

3.Add rest of ghee to the same pan and then add cinnamon,cloves,cardamom to and saute it well.

4.To this add onions,green chilly and coriander leaves.

5.Then add ginger garlic paste and when it saute well add tomatoes to it.Then add red chilly powder,turmeric powder,coriander powder to it.

6.Add curd to it ,then add beans,carrots,and cooked green peas to it.Add coconut milk and salt to it.Cover it with lid and cook it .

7.Half cook the rice by adding water and salt to it.Then drain out the rice from water.

8.In a microwave cooking vessel spread some ghee at the bottom and then one layer of rice and on top another layer mushroom masala repeat it .Cover it with a lid and bake it in the pre heated oven at 200 degree for 20 mts ....

If you want to try it in the gas stove dum it and cook it for 10 mts....


9.Garnish it with fried raisins , cashew nut fried onions

Idiyappam Biriyani With Chicken

Ingredients

1.Idiyappam -4 to 6 no
2.Cinnamon - 1 or 2
3.Cardamom - 2
4.Cloves - 3
5.Fennel seeds/Perum jeerakam - 1/2 tsp
6.Fried onion -1/4 cup
7.Ginger and Garlic paste -1 tsp
8.Onion chopped - 1 big
9.Tomato chopped - 1 small
10.Ghee - 3 tsp
11.Chicken breast - 200 gm
12.Kashmiri Red chilli powder - 1 tsp
13.coriander powder - 1/2 tsp
14.Garam masala powder - 1/2 tsp
15.Fennel seeds powder/Perum jeerakam powder
16.Coriander leaves
17.Pudina leaves
18.Cashew nuts and raisins fried - 25 gm each
19.Salt

Preparation

1.Heat 2 tsp of ghee in a pan and add cinnamon,cloves,cardamom to it and saute it well. Then add the onions in it and saute it for 2 mts then add the chopped tomatoes to it and mix it well.

2.Then to this add the red chilli powder,turmeric powder,coriander powder and salt to it.Then add 1/2 cup of water to it when the gravy starts to boil add the chicken pieces to it.When the chicken become cooked add the chopped coriander leaves to it.

3.When the gravy becomes thick add the shreded idiyappam to this .Mix it well and garnish it with fried onions,cashew nuts,and raisins.

Hyderabadi Chicken Biriyani

Hyderabad is famous for Biriyanis and pearls.Hyderabadi biriyani is considered to be come from the kitchen of Nisam the ruler of the historic hyderabad city.I got all the information regarding with the biriyani from my friend Thasneem.There are two ways of preparation of this biriyani.First one is Kacchi (means not cooked)dum biriyani and another one is pakki (means cooked)biriyani. Here i am going to write about the kacchi biriyani.In which the chicken pieces are cooked along with the rice.We tasted the Hyderabadi biriyani from different restaurant but the famous paradise hotel Biriyani is my favourite.Also the Suruji Restaurant also serves delicious Hyderabadi biriyani. Ingredients should be added in the correct quantity then only you will get the right taste.Use the best quality basmathi rice for biriyani.And saffron is another ingredient do not avoid that. Ingredients

For marinating the chicken

1.Chicken - 1 kg
2.Yogurt - 1 cup
3.Green chillies- 8 to 10 make slit in each
4.Ginger and garlic paste - 1 tsp each
5.Turmeric powder - 1/2 tsp
6.Red chilli powder-1 tsp
7.Cumin/jeera powder - 1/2 tsp
8.Coriander powder - 1 tps
9.Chopped coriander and mint leaves - 1/2 cup each
10.Salt

Make masala Powder with below ingredients

11.Cinnamon -2 stick
12.Cardamom-4
13.Pepper corns - 10 to 12 no
14.Black jeera/Shah jeera - 3/4 tsp
15.Cloves - 4 no
16.Bay leaves

For the preparation of rice

1.Rice - 4 cups
2.Cloves - 4 no
3.Cardamom -3 no
4.Cinnamon - 1 stick
5.Bay leaf - 1no
6.Star aniseed/Thakkolam -1
7.Shaa jeera - 1/2 tsp
8.Oil - 2 tsp
9.Salt

Other ingredients
1.Onions sliced - 2 no
2.Saffron - 1 tsp
3.Luke warm milk - 1/2 cup
4.Chopped coriander and mint leaves -2 tsp each
5.Ghee - 2 tsp
6.Oil -1 tsp

Preparation

1.Marinate the chicken pieces with the ingredients come under for marination along with powdered masala.And keep it for 5 to 6 hours ,or keep it in fridge for overnight.

2. Cook the rice along with lots of water and masala needed for the rice. When it is half cooked strain it from the water and spread it on a plate.

3.Mix the saffron with lukewarm milk and keep it aside.

4.Heat the ghee and oil in a pan and fry the onions till it becomes golden brown color.

5.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Usually they are putting half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame. Or another method is



6.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Then on high flame cook it for 3 minutes,sprinkle little oil above the chicken pieces.half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame.Let it set for 10 mts before opening.


7. And if you don't get a tight lid to cover you can use a kitchen towel and cover it and over it place the plate.Or cover it with2 sheets of aluminium foil paper and then cover it with lid.

Mutton Biriyani -Kerala Style

Usually in muslim wedding there must be biriyani either with mutton or with chicken.You can follow the same recipe with chicken also.


Ingredients

For Mutton masala

1.Mutton -1 kg

2.Onion -1/2 kg

3.Tomato - 2 no

4.Green chillies grinded -13 no

5.Ginger -2 tsp

6.Garlic -2 tsp

7.Mint leaves -1/2 bunch

8.Corriander leaves -1/2 bunch

9.Oil -2 tsp

10.Turmeric powder- 1/2 tsp

11.Garam masala powder- 1 tsp

12.Curd -1/4 cup

13.salt for taste
14.Poppy seed (khus-khus) - 1 tsp
15.Cashew nut -8 no

For Rice

Rice - 1kg

Cloves -4or 5 no

Cinnomon - 4 sticks

Cardomom -4 no

Ghee - 4 or 5 tsp

water -1 1/2 L

For Garnishing

Onion - 2 no

Ghee to fry

Cashew nuts -50 gm

Raisins - 50 gm

Preparation

Mutton masala

1. Heat oil in a vessel and saute onion till it becomes pale,to this add ginger ,garlic paste, and grinded green chilli.

2. Add salt and mix well,also add tomatoes.

3.Then add turmeric powder

4.To this add Mutton pieces and cook it then add curd and grounded poppy seed ,cashew paste to it and cook well.Till it becomes thick.

5.Then add chopped mint leaves and coriander leaves.Also add garam masala powder.

6.Now the Mutton masala is ready.

Rice

1. Wash and drain the rice well.

2.Pour little ghee in vessel and then add cardamom,Cinnamon,cloves.

3.Then add measured water and wait till it boils,to the boiling water add rice.

4.After four or five steam turn off the burner.

Garnishing and Mixing(dum)

1.In a pan heat the ghee and fry the onion still it turn brown,also fry cashew and raisins.

2.In a big vessel pour some ghee and above it spread one portion of mutton masala.

3.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and coriander leaves.

4. Then another layer of mutton ,followed by rice and garnishing.Also pour some ghee on top of rice.

5. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.

Now the Mutton biriyani is ready ..Serve it with raita,pickle and pappad.You can add saffron

soaked in milk for giving extra colour and taste to biriyani.