South Indian Biryani

Ingredients:

280 gms ghee
25 gms cardamon
25 gms cinnamon
25 gms cloves
25 gms bay leaves
25 pepper corns
1 kg onion sliced
20 gms sliced green chilli
1 litre water
300 ml milk
100 gms chopped pineapple
100 gms cashew nuts
100 gms raisins
50 gms mint
50 gms coriander leaves
1/2 tsp rose water
600gms chicke cut into pieces
50 gms turmeric
50 gms chilli
50 gms coriander powder
50 gms chopped tomato
50 gms ginger-garlic paste
100 ml oil
15gms saffon
25gms garam masala
salt to taste
Carrot, beetroot, fried onions for garnishing

Preparation:

1. In a deep pan heat ghee and add all the whole spices
2. When it begins to brown add a handful of the sliced onion and 1 sliced chilli
3. Saute till onion is transparent
4. Then add water , milk and salt
5. Bring it to a boil and then add rice
6. When parboiled, add pineapple, mint , coriander leaves and rose water
7. Take it off the heat and keep it covered
8. Marinates chicken in a mixture of half the chilli, coriander and turmeric powders, ginger-garlic paste and salt
9. Heat oil in apan and deep fry the chicken until half done
10. Remove and keep aside
11. In the same pan ,saute remaning onion, ginger-garlic paste, green chillies, tomato and all the spices
12. Saute and then add a little hot water
13. Add chicken and cook untill done and the gravy thickens
14. Smear some ghee inside a large saucepan.
15. Layer rice and chicken
16. Cover it with a tight lid and then cook on low heat for 10 minutes
17. Garnish ith beetroot, carrots, fried onion , cashew nuts and raisins
18. Serve hot

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Seydadiyat Samak

A very popular dish in Indonesia and Malaysia.The rice and fish are cooked separately and arranged in layers. Although spiced up with condiments and lemon juice, the fish flavour dominates this dish.

Ingredients:

4 hammour fillets or seer fish fillet
50ml olive oil
250 ml fish stock
5 gms black pepper
5 gms cumin powder
5 gms cinnamon powder
salt to taste
250gms rice
250gms onion sliced and pan fried
50 gms roasted pine nuts
5ml lemon juice
10gms butter
10gms flour

Preparation:

1. Heat oil in a deep frying pan and pan-fry fish fillet on both sides.
2. Pour fish stock over and sprinkle all the spices.
3. Add onion and simmer until fish is cooked
4. Remove the fish from the pan and keep it aside
5. Strain and reserve the juice from the pan
6. In a separate pan,melt butter and roast flour over low heat till slightly brown
7. Add 100 ml of the reserved cooking juice to make a brown roux
8. Boil rice and remaining cooking juice together till the rice is done
9. If required, add water to cook the rice
10. Add lemon juice and adjust seasoning
11. Serve fish on the rice.
12. Garnish with nuts and serve hot.

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Lobster Biryani

A popular recipe of Sri Lanka and south India

Ingredients:

60 ml oil
2 Onions chopped
1 litre water
1/2 cup coconut milk
500gm basmati rice
4 lobster shelled and deveined
2 tsp chopped tomato
2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp black pepper powder
salt to taste
50 gms ginger -garlic paste
Coriander leaves for garnishing

Preparation:

1. Heat oil in a heavy bottom pan
2. Add onion and saute till transparent.
3. Add tomato , ginger - garlic paste, coriander , red chilli and black pepper powders
4. Saute for a while and then add water, coconut milk, lobster and rice
5. Cook for 15-20 mins on high flame
6. When the rice is parboiled spoon the mixture and transfer to a container.
7. Seal it and cook in a pre heated oven for 20 mins or till the rice is cooked.
8. Garnish with coriander leaves
9. Serve hot

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