Ambur Mutton Biriyani

Ambur is a famous city in Tamil Nadu Nellore. We used to see Ambur special biriyani shops in many areas, many cities. Everybody used to say it is very tasty. I was thinking, why can't we try this recipe. Then i saw this recipe in one of my favorite cookery show. I tried and it came very well. I wish to share with you all this wonderful biriyani recipe. 

This is commonly prepare with basmathy rice and it is dhum biriyani. But i tried this biriyani in jeera rice(jeerahasamba). I tried in cooker. We can make this as dhum also. For this recipe we don't want any masala powders. It is less spicy and less masala which everybody likes. My mother-in-law will make this biriyani very well. I tried this with mutton. We can make using chicken also. Everybody try this yummy recipe and enjoy the real taste of Ambur special biriyani.

Note : For Biriyani, we need mutton and rice in 1:1 ratio. So that biriyani will be tasty and smells  yummy.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	30 Mins
Serve for	:	5 Persons

Ingredients :

Oil or Ghee : 4 Tsp Jeera rice : 1 Kg Motton : 1 Kg Cinnamon : 3 Nos Cloves : 3 Nos Bay leave : 2 Nos Cardamon : 2 Nos Onion : 3 Nos Ginger paste : 2 Tsp Garlic paste : 2 Tsp Tomato : 2 Nos Red chilly : 4 Nos Curd : 1 Cup Curry leaves : 10 Nos Coriander leaves : 1/2 Cup Mint leaves : 1/2 Cup Lemon : 1 No Salt : As Needed

Method :
Wash the mutton pieces and cook in pressure cooker adding turmeric powder and salt.

Grind red chilies as paste.

In a large pressure cooker, Add oil or ghee. Add cinnamon, cardamon, bay leaf, star anas, cloves.

After cloves break, add chopped onion, curry leaves and fry till golden brown comes. Add ginger garlic paste.

Add chopped tomatoes and saute well.

Add chilly paste and beaten curd.

Add chopped coriander leaves and mint leaves, saute well.

Add cooked mutton pieces with mutton stock.

After 2-3 minutes of boiling, add washed rice and mix it with mutton. Squeeze 1 lemon juice.  Add water in 1:1 and 1/2 ratio. Normally we use to add water in 1:2 ratio. But now we added mutton stock. So we need 1 and 1/2 ratio is enough.

Add salt and close the cooker lid in high flame. When the pressure comes, put cooker weight and make simmer flame. Wait for 20 minutes and switch off the flame. Wait for pressure release, open the lid slightly mix the biriyani. Wow! yummy delicious Ambur biriyani is ready to serve hot with chicken gravy and raitha.

Rich Aroma, medium spicy,and less masala...

If you try this recipe, you will defiantly like this and you will never ever try other methods. Try and please post your valuable comments...

Read More

Hyderabady Mutton dhum biriyani

I normally make biriyani in Biriyani rice or Jeera rice (jeerahasamba) only. My daughter always be saying to prepare in Basmathi rice. Then, i saw one TV show, One chef is preparing Mutton biriyani with using Basmathi rice. The next day , i tried and it came very well. The method of preparation also very different from my normal Mutton biriyani. My husband and my daughter liked very much. They said, hereafter i should prepare like this only in Basmathi rice. let us see how to prepare the tasty "Hyderabady Mutton Dhum Biriyani".

Basic information :

Preparation time	:	15 Mins
Cooking time	:	45 Mins
Serve for	:	2 Persons

Ingredients :

For marinate	:
Mutton	:	1/2 Kg
Onion	:	1 Big No
Ginger garlic paste	:	2 Tsp
Raw papaya paste	:	1 Tsp
Shah jeera	:	1 Tsp
Mint leaves	:	Few
Coriander leaves	:	Few
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Thick Curd	:	1 Cup
Salt	:	2 Tsp
For rice	:
Basmathi rice	:	1/4 Kg
Cinnamon	:	2 Pcs
Cardamon	:	1 No
Bay leaf	:	1 No
Cloves	:	3 Nos
Ghee	:	4 Tsp
Salt	:	1 Tsp

Method :
Cut the onion nice slices. Deep fry, till its caramelized. Wash the mutton pieces well.

Marinate with all the ingredients given under for marinate heading along with caramelized onion and soak for 30 minutes.

Rinse the Basmathi rice and soak for 30 minutes. After 30 minutes, in Basmathi rice, add the other ingredients along with chopped coriander leaves, mint leaves and shah jeera and half cook the rice.

After the rice is half-cooked, drain the water.

Take one heavy bottom pan or a pressure cooker, add the well soaked mutton.

Over the soaked mutton, add the half-cooked rice. Add caramelized onion, chopped coriander, mint leaves, 2 Tsp of ghee. If we want, we can add some saffron. 

Close the pan or cooker. Preheat one plain dosa thava and place the mutton, rice filled pan or cooker over the dosa thava. If you use pan, keep it for 30 minutes in medium flame and 15 minutes in low flame. If you are using pressure cooker, keep it for 30 minutes in medium flame and switch off the flame and wait for 15 minutes to release the pressure.

 After 45 minutes, open the lid and transfer to the serving plate and serve hot with cucumber, carrot raitha.

Try this yummy biriyani recipe and enjoy the different taste.

Read More

Chicken biriyani

Chicken biriyani is my husband's very favorite dish. He ask me to prepare very often. I already posted Mutton biriyani and Chicken dhum biriyani. This is i learnt from one of my friend. She prepared very nice when we have gone to my husband's friend house. The taste was very nice. She prepared with basmathy rice. But i am going to prepare with biriyani rice. That is Jeera rice (Jeeraga samba). We can get it from all grocery shops. When we prepare with this rice, we can get great aroma for biriyani and very good taste. Let us prepare the tasty Chicken biriyani.

Basic information :

Preparation time	:	20 Mins
Serve for	:	4 Persons

Ingredients :

Jeera rice	:	1 Cup
Chicken	:	250 Gm
Oil+ Ghee	:	4-5 Tsp
Cinnamon	:	2 Pcs
Bay leaf	:	1 No
Cloves	:	3 Nos
Cardamon	:	1 No
Onion	:	1 No
Ginger garlic paste	:	2 Tsp
Tomato	:	1 No
Chilly Dhaniya powder	:	2 Tsp
Garam masala	:	1 Tsp
Cumin seed powder	:	1 Tsp
Salt	:	To taste
Mint leaves	:	Few
Coriander leaves	:	Few
Lime juice	:	2 Tsp

Curd                             :  1 Cup

Method :
Wash the chicken pieces well with adding turmeric powder. Heat oil and ghee in a pressure cooker, add cinnamon, bay leaf, cloves and cardamon. Add onion slices, chopped mint and coriander leaves and saute well.

Add Ginger garlic paste and saute till the raw smell goes. Add tomato, saute well.

Add washed chicken pieces and saute. Add all the masala powders and  sour-less curd.

Add rinsed rice and fry a little. Add lemon juice and water in 1:2 ratio.

Close the pressure cooker with the lid and wait for 20 minutes in low flame or allow 2 whistles to come.
After 20 Minutes, wait for 5 minutes for pressure release. Open the lid, mix slightly and transfer to the serving dish and serve hot.

Try this yummy biriyani recipe and share your valuable comments....

Read More

How to prepare Chicken fried rice

Fried rice is one of the favorite rice recipe for most of us. Whenever i goes to restaurants, i will order chicken fried rice only. It is favorite dish for my daughter also. So i tried it at home itself. It came very nice and my daughter liked very much. For this fried rice, first i have fried the marinated chicken pieces and then made fried rice with cooked basmathi rice. This is very tasty recipe and i am very happy to share with you all. This rice goes with Chicken curry, chicken masala or any thick gravies.

Basic information :

Preparation time	:	25 Mins
Cooking time	:	10 Mins
Serve for	:	4 Persons

Ingredients :

Boneless chicken	:	1/4 Kg
Basmathi rice	:	300 Gm
Oil or ghee	:	3 Tsp
Chilly chicken masala	:	For marinate
Onion	:	1 No
Grated ginger	:	1 Tsp
Chopped garlic	:	1 Tsp
Chopped chilly	:	1 Tsp
Capsicum	:	1/2 No
Fennel seeds	:	1 Tsp
Soya sauce	:	1 Tsp
Curry leaves	:	Few
Coriander leaves	:	Few
Lemon juice	:	2 Tsp
Salt	:	To taste

Method :
Marinate the well washed chicken with chilly chicken masala powder and keep it for 10-15 minutes.

After the soaked well, fry the marinated chicken. Cook the basmathi rice and make it cool in room temperature.
Heat oil or ghee in a pan, add fennel seeds. Add onion slices, curry leaves, coriander leaves and saute well.
Add ginger, garlic, green chilly, capsicum and saute. Add soya sauce and salt, if we want we can also add ajinomoto (china salt) also. Add cooked rice and saute well. Add lime juice, mix well.

After mixed well, transfer to the serving dish and serve hot.

Try this tasty chicken fried rice and please post your valuable comments...

You may also like :
Chicken dum biriyani                               Kuska/Biriyani rice                       Veg fried rice
 

Read More

How to prepare Chicken dhum biriyani

Chicken dham biriyani is prepared with marinated chicken pieces and rice. Most commonly, dham biriyani is prepared with basmathy rice. But i am preparing with jeera rice (jeeraha samba) which is using mostly in south Indian biriyanies. I am preparing this, using pressure cooker in low flame. It is very tasty and the method of preparation also very simple. First we have to marinate the chicken pieces with lime juice and some masala. Chicken dham biriyani is one of the very favorite menu in our house and my husband likes the most. Let's prepare the tasty Chicken dham biriyani.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	20 Mins
Serve for	:	5 Persons

Ingredients :

Jeera rice	:	1/2 Kg
Chicken	:	1/4 Kg
Onion	:	1 No
Curry leaves	:	Few
Mint leaves	:	1/4 Cup
Coriander leaves	:	1/4Cup
Curd	:	1/2 Cup
Salt	:	To taste
Ghee	:	3 Tsp
Bay leaves	:	1 No
Cinnamon	:	3 Nos
Cardamon	:	2 Nos
Cloves	:	4 Nos

For marinate :

Ginger	:	Medium pc
Garlic	:	5 Nos
Green chilly	:	3 Nos
Cumin powder	:	1 Tsp
Fennel powder	:	1 Tsp
Garam masala powder	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Chilly powder	:	2 Tsp
Lemon juice	:	1 Tsp

Method :

Wash the chicken pieces with turmeric powder. Crush ginger, garlic, green chilly. Mix all the marinated ingredients and crushed paste and marinate with washed chicken pieces. soak the marinated chicken pieces

for minimum 15-20 Mins.

Heat ghee in a pressure cooker, add bay leaves, cinnamon, cardamon and cloves.

Add onion slices, curry leaves, green chilly and fry till the onion goes golden brown. Add marinated chicken and fry well.

Add nicely chopped mint leaves and coriander leaves and fry.

Add washed jeera rice and fry a little.

 Add 1/2 a cup of curd and water in 1:2 ratio. Add salt.

Allow it to boil till the rice became half-cooked. After the rice half-cooked, close the pressure cooker lid and wait for 10 minutes. Keep it in low flame.

After 10 minuets, switch off the flame and wait for another 10 minuets to open the lid. After that, open the cooker lid and transfer to the serving dish and serve hot with spicy chicken masala.

Everyone try this wonderful chicken biriyani and please post your valuable comments......
You can also view my Mutton biriyani recipe.


    

Read More

How to prepare tasty Mutton biryani

Biryani is one of the mostly liked food for all. In Mughal's period, the travelers start to prepare with rice, meat and spices. After that, it will become a favorite food as biryani. They were prepared with mutton meat. Mostly in all the houses, biryani is placed  in most of the Sunday menus. In all biryanies, mutton biryani is very tasteful and once we tried this, we will not go for chicken or egg biryani.

Basic information :

Preparation time	:	15 Mins
Cooking Time	:	15 Mins
Serve	:	4 Persons

Ingredients :

Jeera rice	:	1 Cup
Mutton	:	1/2 Kg
Bey leaves	:	1 No
Cinnamon	:	3 Nos
Cardamon	:	2 Nos
Cloves	:	4 Nos
Onion	:	1 No
Ginger paste	:	1 Tsp
Garlic paste	:	1 Tsp
Tomato	:	1 No
Mint leaves	:	1/4 Cup
Coriander leaves	:	1/4 Cup
Turmeric powder	:	1/4 tsp
Chilly powder	:	1 Tsp
Garam masala powder	:	2 Tsp
Ghee	:	2 Tsp
Salt	:	As per taste

Lemon juice                  :  2 Tsp

Curry leaves                 :  10 Nos             

Fennel seeds                 :   2 Tsp
Method :

Wash the mutton pieces, add turmeric powder, salt and pressure cook for 4-5 whistles.

Heat ghee in a pressure pan, add bay leaves, cinnamon, cardamon, cloves and fennel seeds.Add onion and fry.

 Add ginger garlic paste and fry.

Add tomatoes and fry well. Add cooked mutton and fry well.Add chilly powder, garam masala powder, salt and fry.

Add washed rice and fry.

Add water in 1:2 ratio.

When the rice and water started boiling, add mint  coriander leaves, lemon juice and allow it to boil.

 When the rice became half-cooked, close the pressure pan lid for 10 minutes.

After 10 minutes, wait for another 5 minutes, open the lid and serve hot the tasty biryani with raitha.

 Everyone try this wonderful recipe and post your valuable comments!....

Read More