How to prepare Cauliflower Rice | Cauliflower Pulav
Cauliflower Rice | Cauliflower Pulav
Ingredients:-
Cauliflower – 1
Cooked Rice – 6 Cup
Corn Flour – ½ Cup
Turmeric Powder – ½
Teaspoon + a Pinch
Chilli Powder – 1 Teaspoon
+ ¼ Teaspoon
Kashmiri Chilli
Powder – 1 Teaspoon
Cumin Seeds – ½
Teaspoon
Onion – 1
Tomato Sauce – 2 Tablespoon
Salt
Preparation:-
Clean Cauliflower and
cut into small pieces
Take a bowl and add corn flour, ½ teaspoon turmeric powder,
1 Teaspoon chilli powder, 1 Teaspoon Kashmiri chilli Powder, salt to taste and
mix it well by adding little water
Add cauliflower into the batter and mix it well to coat the
batter all over
Heat oil in a pan
and deep fry Cauliflower and keep it aside
Heat oil in a pan,
add cumin seeds, onion, salt into it and sauté well
Add a pinch of turmeric
powder, ¼ Teaspoon Chilli powder and sauté well
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 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
Ingredients
Basmati Rice - 2 Cup
Spinach - 2 Cup
Onion - 1 Large
Green Chilli - 2
Ginger Garlic paste – 1 Tbls
Cinnamon – 1 large
Cloves – 4 to 6
Bay leaves – 1 or 2
Cardamon - 3
Coriander leaves
Salt
Water
Preparation
Cook rice and keep it aside (I usually add a little bit of salt while cooking).
Blanch the spinach in boiling water for 10 - 12 minutes.
Grind the spinach into a smooth paste.
Heat oil in a pan. Add Cinnamon, Cloves, Cardamom and Bay leaves and saute it.
Add onion into it and saute well . Add the remaing salt into it.
Add ginger garlic paste and saute well till the onion became translucent.
Then add the spinach paste and saute well.
Once it became thick and dry, add the cooked rice into it and mix well.
Add Coriander leaves for garnishing.
Carrot Raita
Ingredients
Carrot - 1 cup(Grated)
Green chilli - 3 (Chopped)
Yogurt - 1 1/2 Cup
Salt
Curry leaves
Preparation
Take Carrot,Green chilli and Salt in bowl.Mix it well
Then add Yogurt and curry leaves and mix again.
Serve it with Spinach rice, Pulao, Ghee rice or Biriyani.
