How to prepare Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani
Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani
Ingredients:-
Basmati Rice – 2 Cup
Cloves – 3
Fennel Seeds – ¼ Teaspoon
Cardamom – 3
Cinnamon Stick – Small piece
Mace - 1 strand
Soya Chunks – ½ Cup soaked in hot water
Onion -3 medium Size sliced
Tomato – 2 sliced
Garlic (10 Pods), Chilli (2) and Ginger (1 Inch) paste
Turmeric Powder – ½ Teaspoon
Chilli powder – ¾ Teaspoon
Coriander Powder – 2 Teaspoon
Garam Masala – ½ Teaspoon
Lemon Juice – ½ Portion squeezed
Salt as needed
Coriander and Mint leaves as required
Oil and Ghee as needed
Preparation:-
Keep one cooker to prepare the biriyani in a stove and add
oil and ghee. Once it become hot add all the spices (Cloves, Mice, Cinnamon,
Cardamom, Fennel Seeds) into it and sauté well.
Add sliced onion and a little salt and continue sautéing
Add ginger, garlic and chilli paste into the cooker and mix
it well
Add turmeric powder, chilli powder and coriander powder into
the cooker and sauté well
Add tomato
Add coriander and mint leaves and mix it well
Add soya chunks into the cooker and mix it well and then add
garam masala
Transfer rice into the cooker and mix it well
Pour 4 cup water (1:2) and mix it well
Add required salt into the rice and also add lemon juice
Close the cooker and cook for 1 whistle at high flame and
then cook at medium flame for 8 min or for 1 whistle
Add little more fresh coriander and mint leaves and mix it
well
Tasty Soya Chunks cooker Biriyani is ready to serve
How to prepare Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani
Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani
Ingredients for Biriyani
Rice:-
Jeera Rice – 3 Cup
Water – 4 ½ Cup
Ghee – 1 ½ Tablespoon
Oil - 1 Table spoon
Cardamom - 4
Cloves - 5
Cinnamon – small
piece
Mace – 1 strand
Fennel Seeds – ¼
Teaspoon
Star Anise – 1
Lemon Juice – ½ Portion
squeezed
Salt as needed
Fried Onion – 2 medium size, finely chopped
Cashew nuts as needed
Raisins as needed
Ingredients for Chicken:-
Chicken (Small pieces) – 500 Gram
Onion – 4 Medium size
Tomato – 2 Medium Size
Green Chilli – 4
Ginger – 1 ½ Inch
Garlic – 15 Pods
Thalassery Biriyani Masala – 1 ½ Table spoon
Turmeric a pinch
Pepper Powder – 2 ½ Teaspoon
Curd – 1 ½ Tablespoon
Salt as needed
Curry leaves, Coriander Leaves and Mint leaves as required
Preparation:-
Keep one big vessel to prepare the biriyani in a stove and
add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise,
Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
Add rice into this and stir well until the rice starts
cracking. Keep the flame in medium
Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it. Add
salt to taste into the rice and stir well.
Add lemon juice (squeezed from half portion of the lemon)
into the water
Once it starts boiling close the vessel with a lid and keep
a weight on top of the vessel. Keep the flame medium.
Open the lid after 5 min and mix it well. Cook for another 5
min and then switch of the stove.
Add Bista (Fried onion), cashew nuts and raisin into the rice
and mix it well
Take a cooker and add oil -1 ½ tablespoon into it. Add chopped
onion (4 Medium size) into it. Add a little salt into it and sauté well until
it become transparent
Add ginger garlic & chilli paste prepared by using
Garlic – 15 pods, Green Chilli- 4, Ginger 1 ½ Inch) and sauté well
Add 1 ½ Table spoon Thalassery Biriyani masala
Add a pinch turmeric powder and mix it again
Add Tomato 2 medium size into the masala
Add marinated chicken using 2 1/2 Teaspoon Pepper Powder and
required salt into the cooker and mix well.
Cook chicken for 1 whistle and then switch off the stove
Add 1 ½ Tablespoon curd into chicken and mix it well
Add Curry leaves, coriander leaves and mint leaves into the
chicken. Switch off the stove
Take a bamboo puttu making vessel. Fill rice first then
chicken and on top of the chicken fill rice again and steam it for 5 to 7 min
How to prepare Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani?
Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani
Ingredients:-
Jeera Rice – 3 Cup
Seer fish/Ayakkoora – 500 Gram
Onion – 5 finely chopped
Tomato – 2
Green chilli (3), Ginger(15), Garlic (2 Inch) crushed
Turmeric Power – 1 ½ Teaspoon
Chilli powder – 1 ½ Tablespoon
Coriander Powder – ½ Teaspoon
Pepper Powder – ¼ Teaspoon
Thalassery Biriyani Masala – 1 Teaspoon
Cardamom - 4
Cloves - 5
Cinnamon – small piece
Mace – 1 strand
Fennel Seeds – ¼ Teaspoon
Lemon Juice – 1
Coriander and Mint leaves as needed
Salt as needed
Ghee as needed
Cashew nuts & raisins as needed
Preparation:-
Marinate the fish by adding salt, turmeric powder, chilli
powder and a little lemon juice.
Keep one big vessel to prepare the biriyani in a stove and
add 1 Tbsp oil and 2 Tbsp ghee
Add rice into the vessel and stir well until the rice starts
breaking.
Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it
Add salt to taste into the rice and stir well
Once the water start boiling add spices and lemon juice
Once it starts boiling close the vessel with a lid and keep
a weight on top of the vessel.
After 5 min switch off the stove and keep it aside.
Heat a pan and pour oil into it.
Transfer fish into the pan and fry on both sides
Heat oil in a pan and add finely chopped onion and sauté
well by adding a little salt
Add ginger, garlic and green chilli paste into the pan and
continue sautéing
Add turmeric powder, chilli powder, coriander powder and sauté
Add tomato into the onion and sauté
Add pepper powder into the pan and mix it well
Add Thalassery special biriyani masala and sauté
Add turmeric water, fried cashew nuts and raisins
Add coriander and mint leaves and also sprinkle thalassery
biriyani masala
Repeat the layering
Add bista (fried onion) on top of the rice
Heat a dosa pan, place the cooker on top of the pan, and
close the cooker with whistle. Keep the
flame low for 10 min. Once the cooker
lid become warm switch off the stove
Open the cooker once the cooker lid become warm
Thalassery Special Fish Biriyani is ready to serve!!!
To marinate the chicken, add salt, turmeric powder - ½ Tea
Spoon, chilli powder - ½ Tea Spoon, coriander powder - ½ Table Spoon, “ginger-garlic-green
chilli paste - 1 Table Spoon, lemon juice - 1 Tea spoon and mix it well. Keep
it aside for 10 min
Take a cooker and heat oil 1 table spoon and ghee ½ Table
spoon.
Add spices and onion into the cooker and sauté well
Add ginger-garlic-green chilli paste
Add Turmeric Powder, Chilli Powder, Coriander Powder, and
Chicken Masala and continue Sautéing
Add Tomato and sauté
Transfer chicken and coriander leaves into the cooker and
mix it well
Add rice into the chicken and mix it well
Pour water 4.5 cup water into the cooker (For 1 cup 1.5 Cup
water is required)
Add required salt into the rice
Add garam masala, lemon juice and ghee
Close the cooker using the lid and cook the rice
Heat ghee in a pan and add Cashew first and then raisins
Add cashew and raisins, Coriander leaves, Mint leaves into
the biriyani and mix well
How to prepare Special Kappa Biriyani | Chicken Kappa Biriyani
Special Kappa Biriyani | Chicken Kappa Biriyani
Ingredients:-
Tapioca – 500 Gram
Chicken – 500 Gram
Onion – 1 Big sliced
Tomato – 1 Big
Green chilli - 2
Garlic – 12 pods
Ginger – 1 ½ Table Spoon
Turmeric Powder – 1 Tea Spoon
Chilli Powder – 1 Table Spoon
Coriander Powder – 2 Table Spoon
Chicken Masala – 1 Tea Spoon
Pepper Powder – 1 to 1 ½ Tea Spoon
Garam Masala – ½ Tea Spoon
Lemon Juice – 1 Tea Spoon
Curry leaves as needed
Coriander leaves as needed
Salt as needed
Onion – 1 Small sliced
Preparation:-
To marinate the chicken add Salt as needed, half portion of
turmeric powder, ½ portion of chilli powder, ½ portion of coriander powder,
lemon juice and then mix it well
Take a pan with enough water to cook tapioca. Add salt into
it while boiling the water.
Take a cooker and heat 1 to 1 ½ table spoon coconut oil. Add
onion into it and sauté well by adding a little salt.
Add green chilli, ginger, garlic into the cooker and
continue sautéing
Add turmeric powder, chilli powder, coriander powder,
chicken masala, tomato into the cooker and sauté.
Add chicken, few curry leaves into the cooker and mix it
well
Pour required water to cook the chicken
Add pepper powder into the chicken and mix
Add garam masala into the chicken and mix
Take tapioca in a vessel and add chicken into it and mix it
well
Add pepper powder, curry leaves, coriander leaves, onion,
raw coconut oil into the chicken and mix
Switch off the stove, tasty Chicken Kappa biriyani is ready
to serve.
How to Prepare Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani?
Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani
Bista/Fried Onion:-
Onion - 6 Medium
Oil - ¼ Cup
Ghee - 1 ½ Tbsp
Sugar - 1 Tsp
Method:-
To prepare the Bista (Onion Fry), cut the 6 onions as much thin as possible.
Heat a pan and pour ¼ Cup oil and 1 ½ Tbsp Ghee into it. Add finely chopped onion and sauté well until it become dark brown. Add 1 tsp sugar while sautéing. Once the onion become dark brown Switch off the stove and then keep the onion aside.
Using the same oil used to prepare Bista. Fry cashew nuts and raisins and keep it aside
Chicken:-
Chicken - 500 gm
Tomato - 4 big
Garlic Paste - 1 ½ Tbsp
Ginger Paste- 1 ½ Tbsp
Green Chilli Paste- 1 ½ Tbsp
Turmeric powder – ½ Tsp
Thalassery Special Biriyani masala - 1 ½ Tbsp
Curd – ½ Tbsp
Coriander Leaves as needed
Mint Leaves as needed
Oil as needed
Method:-
Heat oil in a pan, add Tomato and sauté well
Add 1 ½ Tbsp ginger paste, 1 ½ Tbsp garlic paste and 1 ½ Tbsp green chilli paste and sauté well until its raw smell goes away
Add salt to taste and ½ Tsp Turmeric powder into it
Add 1 ½ Tbsp “Thalassery Special Biriyani masala” and mix well
Add chicken into it and mix it well. Cover the vessel and cook the chicken
Once Chicken is cooked add ¾ portion of the Bista into the chicken and mix well
Then add coriander leaves and mint leaves as required into it
Finally add ½ Tbsp Curd and mix well
Boil it until the chicken gravy become thick
Switch off the stove once the gravy become thick
Biriyani Rice:-
Jeera Rice – 3 Cup (Around 230 ml)
Oil - 1 Tbsp
Ghee – 2 Tbsp
Cloves - 4
Cardamom - 3
Cinnamon Stick – 2 small pieces
Dry pepper - 10
Fennel Seeds – ½ Tsp
Water – 4 1/2Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra if you need)
Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
Cashew nuts as needed
Raisins as needed
Salt as needed
Method:-
Take 3 cup biriyani rice and wash it well, make sure to drain the rice well
Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
Add water (4 ½ Cup and 3 Tbsp [1 ½ Cup water for 1 Cup rice and 3 Tbsp extra) into it
Once the water start boiling add spices (Cloves -4, Cinnamon Stick – 1 Inch, Cardamom - 3, dry
Pepper - 10, Fennel Seeds – ½ Tsp) into it
Add salt to taste into the rice and stir well
Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
You may add ¼ Tbsp ghee in to it
Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
Keep the flame high for 1 min and then reduce
Make sure to keep the flame between low and medium and cook for 6 min. Open the lid and mix the rice after 5 to 6 min. Again close the vessel with a lid and keep it aside.
Dum and Layering:-
Keep the chicken gravy and pieces at the bottom of the vessel and then add cooked biriyani rice on the top of it
Sprinkle thalassery special biriyani masala on top of the rice
Add a little turmeric into milk and sprinkle turmeric mixed milk on top of the rice
Add fried cashew nuts and raisins
Add Bista, coriander leaves, mint leaves
Repeat the layering
Heat a dosa pan. Place the cooker on top of the pan, close the cooker with whistle. Keep the flame into medium for 10 min. Once the heat reaches the cooker lid you can switch off the stove
How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?
Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.
Thalassery Special Ghee Rice | Malabar Special Neychoru
Ingredients:-
Jeera Rice – 2 Cup/Glass (Around 230 ml)
Oil - 1 Tbsp
Ghee – 2 Tbsp
Cloves - 10
Cardamom - 5
Cinnamon Stick – 1 Inch
Dry pepper - 10
Star Anise - 1
Fennel Seeds – ½ Tsp
Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3
Tbsp extra)
Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
Onion for Bista – 3 Big onion finely chopped
Preparation:-
Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp
ghee
Once it become hot add spices (Cloves -8 , Star Anise -1,
Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp)
into it and sauté well
Add rice into the vessel and stir well until the rice starts
breaking. Keep the flame in medium
Add 1 Tbsp lemon juice (squeezed from half portion of the
lemon) into the water
Once it starts boiling close the vessel with a lid and keep
a weight on top of the vessel
Make sure to keep the flame between low and medium and cook
for 6 min
Open the lid and mix the rice after 6 min.
Again close the vessel with a lid and keep a weight on top
of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the
stove. Keep it aside for 5 min without taking the weight.
To prepare the bista (Onion Fry), cut the 3 big onion as
much thin as possible
Heat a pan and pour oil into it. Add finely chopped onion
and sauté well until it become dark brown
Heat a pan and add ghee into it. Fry cashew nuts and raisins
and keep it aside
Open the lid and mix the rice. Let’s garnish the rice with
bista(Onion fry), cashew and raisins. Ghee rice is ready to serve
Water – 3 ½ Cup (1 ½ Cup water for 1 Cup rice and ½ cup
extra)
Preparation:-
Cut and clean the Chicken and take that into a vessel for
marination
Add Salt, Turmeric powder, Chilli powder, Coriander powder, Pepper
powder and mix well and keep it aside for some time
Take 2 cup (230 ml) biriyani rice and wash it well, make
sure to drain the rice well
Keep one big vessel to prepare the biriyani in a stove and
add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise,
Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
Add rice into this and stir well until the rice starts cracking.
Keep the flame in medium
Add 3 ½ cup water into the rice. Keep the flame high
Add salt into it
Add lemon juice (squeezed from half portion of the lemon)
into the water
Add 1/2 Tsp ghee into the water
Once it starts boil closed with a lid and place a weight on
the top of the vessel
Keep the flame into high for 1 to 1 ½ min
After one min reduce the flame to medium for 5 min
Open the lid, reduce the flame to low and mix the rice well
Again close the lid, place a weight and keep the flame into,
medium for one min
After one min switch off the stove and keep the vessel aside
Take a cooker and add oil -1 ½ tbsp into it. Add cut onion (5
Medium size) into it. Add a little salt into it and stir well until it become transparent
Add 4 ½ Tsp ginger garlic paste prepared by using Garlic – 20
pods, Green Chilli- 4, Ginger medium size) and sauté well
Add Turmeric powder - ½ Tsp, Chilli powder - ¼ Tsp, Coriander
powder - 1 ½ Tsp, Pepper powder - ¼ Tsp, Chicken masala – ½ Tsp and sauté well
Add Tomato 3 medium size into the mixture
Add marinated chicken into the cooker and mix well. Add 2
Tbsp water and close the lid. Cook the chicken for 1 whistle and then switch
off the stove
Heat a pan and add
ghee into it. Fry cashew nuts and raisins and keep it aside
Open the cooker and check whether the chicken is cooked.
Switch on the stove and cook till the gravy become thicken
Add garam masala and coriander leaves into the chicken.
Switch off the stove
Keep 3 or 4 pieces and gravy into the cooker and transfer remaining
chicken pieces into another vessel
Mix the cooked biriyani rice from the vessel
Layering:-
·Add cooked biriyani rice on the top of chicken
gravy and pieces
·Add a little turmeric into milk and sprinkle
that turmeric milk into the rice
·Add Coriander leaves
·Add fried cashew nuts and raisins
·Add a little garam masala
·Continue the process
Heat a dosa pan. Place the cooker on the top of the pan. Keep
the flame into medium for 10 min