Kachchi Lamb Biryani...Hyderabadi Ishtyle!

The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.

Biryani derived from the Persian word beryan meaning fried or roasted is prepared with variety of meat and seafood in South Asian and Arabic Cuisines.A common and easy method is to bring together cooked meat and rice("Pakki biryani").A more enticing biryani is the "Kachchi" Biryani were the spiced meat and rice are cooked together.I for one started with variety of Pakki Biryanis until last Eid I mustered the confidence to prepare the "Kachchi" Biryani Hyderbadi style.Keeping in the mind the essentials from the expert cook I have known in my khaandan(family),the attempt was rewarding and I'm glad to be sharing the secrets of the perfect biryani :

*Use a meat tenderizer to quicken the cooking process of meat.Papaya is considered the best natural tenderizer.Marinating overnight is also effective in tenderizing the meat.
*As the cooking time is over an hour its important to choose a heavy bottom wide skillet to prevent any burning.
*Marinate the meat for at least 3-4 hours.
*The lid of the skillet should be a good fit.Use the dough seal for the lid of the skillet to let the flavors infuse completely.To make the dough seal mix a cup of wheat flour with water enough to form a firm dough.Use this dough to tightly seal the container.

*Rice should be cooked just partially(al-dente) with a bite to it,before layering on meat.Also choose a good quality basmati rice.Don't go for cheap brands.
*The layering of meat and rice should be prompt.Do not allow rice to cool.
*And finally use fresh ground spices and herbs for the most flavorful biryani
*I also add some spice sauteed vegetables although not authentic.

A quick video lesson from Bade Miya,who has been cooking biryani as long as he can remember.


Recipe
Serves 4
Ingredients
4 cups (1/2 kg) Long grain Basmati rice(I use Zafrani brand,very good quality)
1 tablespoon papaya paste(Meat tenderizer)
2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste(use fresh minced for best taste)
1 1/2 cup Thick Yogurt or Greek yogurt(low fat)
1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup fresh cilantro(coriander) and mint,coarsely chopped
2 medium Onions,thinly sliced
1 lime,juiced
3-4 whole green chillies(optional)
1 teaspoon hot chilli powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil or canola oil
1 tablespoon Puree ghee

For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.

Method
Marinate Meat
Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking.
Fry Onion and Partially Cook the Rice
Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside.
In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente).
Layer and Slow cook the raw meat and rice
While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot.
When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom.
Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over.
Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat.

Make this a complete Nawabi meal serve Bagara Baigan on side and Double Ka meeta for dessert.

The post is part of the Hyderbadi Bakrid Food Festival over at Mona's,an inspiring cook from Hyderabad.

Peek in to the other Biryanis posted :
Vegetable Biryani
Soy Biryani
Lamb Biryani(Pakki)
Fish Biryani
Lentil Biryani(Qubooli)
Shrimp Biryani

Ven Pongal and Gosthu :South Indian comfort food

Warm and Velvety rice-lentils(Ven Pongal) served with hot spiced-up lentils veggie gravy(Gosthu)is Classic taste of South Indian comfort food.Folks down south ,love their food spicy and hot;rice and lentils are consumed almost 3 meals a days.The piquant sambar powder is well-stocked spice in every household,used to flavor the tangy tamarind and lentil based soups like Sambar and Rasam.With heavy duty grinder missing in my kitchen I use the store-bought sambhar powder,but nothing beats the taste amd aroma of fresh home made sambar powder.
Suganya's Ven Pongal with Gosthu is typically served for breakfast or brunch.This is my third delectable recipe tried and tasted from Tasty Palettes.Glad to be sending this over to the host of T&T this month,sweatha of Tasty curry leaf.

Ven Pongal

(serves 2)
Ingredients
1/2 cup White Rice
1/2 cup Yellow Mung dal
1 teaspoon fresh ginger,finely chopped
1 teaspoon Peppercorns
1/2 a teaspoon each of cumin and mustard seeds
2-3 dry red chillies
6-8 curry leaves
1 tablespoon vegetable oil or extra virgin olive oil
1/2 teaspoon salt.

Method
Wash and soak the rice & lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 3 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft and mushy.
Prepare the tempering by heating the oil in a small pan,add the chillies,seeds,curry leaves ,ginger and pepper corns.saute for a minute,then mix in the cooked rice-lentil mixture.add a little hot water if needed.Serve hot with gosthu or any chutney

Gosthu

Ingredients
(serves 2)
1/4 cup Yellow Mung Dal
2 cups Mixed vegetables Eggplants,carrot,cauliflower,squash or any other you like,cut in chunks
1/2 a medium Onion, sliced
1 medium plum Tomato ,chopped
1 cup tamarind water,soak about a tablespoon of tamarind in warm water for few minutes,strain out the pulp. or use 1 teaspoon of tamarind paste and mix in a cup of water.
1 teaspoon turmeric
1/2 a teaspoon each of cumin and mustard seeds
2 tablespoon Cilantro,chopped
1 tablespoon Vegetable Oil or Extra virgin Olive oil
1/2 a teaspoon Salt
1 tablespoon Sambar powder(roasted and ground coriander seeds,red chillies and Chana lentil)
Method
Wash and soak the lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft.When cooked mash or blend it to smooth paste.
To prepare the gravy heat oil on medium heat in a medium saucepan ,add the mustard seeds,onions and curry leaves. saute for 2-3 minutes,then add the tomatoes and turmeric.Cook another 2 minutes before stirring in the tamarind water and sambar powder and vegetables.cover and simmer for 20-25 minutes until veggies are tender.Finally add the cooked lentil paste and simmer 5 more minutes before turning off the heat. Serve hot with rice ,idli,dosa or gosthu.

Caribbean-style Kabobs with Rice and Beans

During my weekly shopping at Costco,the gorgeous Caribbean Pineapple and Tart Champagne mangoes caught my eye.Straight from sunny Islands these tropical fruits are in full bloom in stores here.The weather here still pretty much cold with on-n-off cold-n-warm spells,the warming tropical fruits like such are the best taste of the sunny side of world.

The sun-soaked scenic Caribbean Islands,is home to hottest peppers and bountiful tropical fruits and a spicy fusion cuisine of mostly African, Spanish and Indian flavors.Speaking of hot peppers,having tasted some really hot peppers
from South India,the Caribbean hot peppers Scotch Bonnet and Harbanero (falling in the range of hottest peppers in the world) are true delights for hot chili enthusiasts,just one or two are enough to add fieriness to the meal.

My Caribbean platter includes chicken kabobs with the Caribbean Jerk seasoning(blend of hot peppers and spices),tropical fruit kabobs with sweet and tart flavors of Pineapple and mangoes along side the classic Caribbean Rice and beans.To add an extra layer of fruit ,top with Sassy Pine apple mango salsa ,the recipe coming up in another post.
Jerk Seasoning
A traditional spicy hot blend of peppers and spices,the quintessential taste of Caribbean cuisine,in particular Jamaican cooking.The seasoning is used for curing meat, poultry or fish and then slowly grilling over wood fire.This smoking method was originally used for preserving the meat.Choose between the store-bought dry Jerk seasoning or fresh homemade marinade as in my following recipe.

To find a treasure of authentic Caribbean meals ,explore Cynthia's Taste like home. And join in the Meeta's Monthly Mingle ,featuring Caribbean cooking this month.

Caribbean-style Kabobs
Chicken Kabobs with Caribbean Jerk Seasoning

Ingredients
1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1 medium onion, cut in square 1 inch pieces
1 medium bell pepper,Red or Green or Yellow,cut into squares

For Jerk Marinade
2 Scotch Bonnet or Harbanero Peppers,seed it for easing some heat and chop.
1 clove garlic,peeled and chopped
1 medium onion,chopped
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoon Orange Juice
1 tablespoon thyme,dried or fresh
1 teaspoon all spice
1 tablespoon vinegar
1 tablespoon Soy sauce
2 tablespoon lime juice,freshly squeezed.
2 tablespoon Extra virgin Olive oil or vegetable oil


4 bamboo skewers,soaked in water for 10 minutes to prevent burning.

Method
Blend all the marinade ingredients.Mix the marinade with the chicken and vegetables ,marinate for an hour.Thread them on skewers with chicken,peppers and onions alternately on each.
In Broiler
Preheat the Broiler.Place the skewers on a baking sheet,transfer in the oven and let bake for 7 minutes,turn once and allow to bake for another 5 minutes.Serve warm.
On Grill
Heat your grill or grill pan on medium high heat.Placed the skewers
on heated grill,cook for about 6-8 minutes on both sides. Serve warm.

Mango Pineapple Kabobs

Ingredients
1/2 a medium pineapple,peeled,cored and cubed
1 mango(Tart Champagne Mangoes),peeled ,seeded and cubed
1/2 teaspoon spice mix,blend of cumin,cinnamon and nutmeg
3 bamboo skewers(10 inch long)

Method
Mix all the ingredients and marinate for 10 minutes.Thread them on skewers with Pineapple and mango alternately on each.Broil or grill like the chicken kabobs,about 3 minutes on each side.Serve.

Caribbean Rice and Beans


Ingredients
2 cups White rice
1 cup Red kidney beans,cooked
1 medium onion,chopped
2 garlic cloves,minced
1 cup coconut milk
1/2 teaspoon black pepper
1 hot pepper , scotch bonnet or harbanero,seeded and finely chopped.
1 tablespoon vegetable oil
3/4 teaspoon salt
2 cups water or vegetable broth.

Method
Heat the oil in a large skillet on medium heat.Saute onions until translucent about a minute,add garlic and hot peppers saute for few seconds, then add beans and cook for about 2 minutes. Add the rice to the beans, then stir in stock and coconut milk,season with salt and pepper, reduce heat,cover and simmer until rice is cooked, about 15 to 20 minutes.Allow to sit for ten minutes,fluff the rice with a fork then serve.

A word of caution while handling hot peppers
For particularly sensitive hands use gloves while seeding and chopping hot peppers or wash hands thoroughly to rinse away the essential hots oils of the pepper which can cause burning sensation.

Capsaicin,the heat of the Peppers
Capsaicin has many curative benefits such as lowering blood pressure,reducing sinus inflammation , promoting good blood circulation and also helps in burning unwanted fat .While not ever one has the same tolerance for capsaicin,an overdose can result in upset stomach or diarrhea.A cup of cold milk can help relief the lingering heart burn after eating spicy peppers.

An Update: Made for Each other Food Event

The Strawberry Cobbler with Orange-Carrot Frozen yogurt is the winner of Made for Each other Food event,which invited the recipes with foods that make a lovable combo.Here are the lovely entries.Thanks to Rathna for the exciting food event:).

Stuffed Tomatoes- Juicy Red !

Ever wonder,the similarity in structure of heart and the tomatoes,both have four chambers and comprise of red fluid.In fact studies have shown tomatoes are good for heart health.

The tomatoes are rich in antioxidants called lycopene,which helps in fighting cancers and another antioxidant called beta-carotene which is good for healthy skin.Read details health benefit of this super food here.

Ravishing red ,tangy and juicy tomatoes stuffed with flavorful rice are perfect start of any meal.Couscous and bulgur wheat also work just as good.
Ingredients
6-8 medium size Red Tomatoes(I used the Campari tomatoes)
2 cups cooked rice or Bulgur wheat or couscous
1/2 teaspoon ginger and garlic paste or freshly minced
1/2 teaspoon chilli powder
1/2 teaspoon cumin or coriander powder
1/4 teaspoon turmeric
1/2 teaspoon salt
3-4 tablespoon of Olive oil
3-4 tablespoon of Partly skimmed Mozzarella cheese, grated

Method
Hallow the tomatoes by slicing off the tops with sharp knife,keep aside the tops.Using a knife cut the insides of the pulp and with a small spoon scoop out the pulp and juice ,reserve it all for the stuffing.

To make the stuffing,heat a tablespoon of oil in a pan,add the ginger garlic paste and saute on low heat for a minute then add the spices ,reserved tomato juice and pulp ,cook until reduced to a thick gravy,stir in the cooked rice or couscous or bulgur wheat.Cook for a minute or 2 until flavors infuse.Cool the mixture slightly before stuffing.

Bake Method
Preheat oven to 350F.Spread 2 tablespoon of Oil on baking dish. Place the hollowed tomatoes on the dish and stuff the rice mixture in to the tomatoes until filled up.Sprinkle with grated cheese and place the reserved tomato tops back on .Drizzle little more oil all over and bake about 15-20 minutes until tender ,serve warm.

Stove top Method
Stuff the tomatoes with the rice mixture just as above.Heat a non-stick pan on medium flame and add 2 tablespoon of oil,carefully place the tomatoes along the sides of the pan to prevent from falling.Let cook 10 minutes uncovered then partially cover and let cook for another 5-10 minutes.Serve warm.


Beauty Tip
After the much appreciated Oats beauty secret,I decided to include a beauty tip related with the food.Tomatoes help in maintaining skin health,also acts as a good skin cleanser and rejuvenating the skin.Mix about 2 tablespoon of fresh mashed tomatoes(puree) with a teaspoon of honey,apply all over face and neck.Rinse it off after 15 minutes.


Click - Red!
Food photography is my new found passion,thanks to the inspirational bloggers like Jai and Bee,I started to be more acquisitive about clicking for eye-catching images.
I usually take the pictures during the day in the natural light,sometimes use a white curtains around to adjust the brightness.I also keep in mind the freshness factor in my images,especially for the veggies which look best when fresh.

This shot of stuffed tomatoes is my entry for this month's Click-Red ,a monthly photography event hosted by Jai and Bee of Jugalbandi.For this particular image I used no tool to adjust the brightness,its natural light, was nice and bright by the window with snow on the ground.I used a thin red curtain on the side for the light tint of redness(also for the first picture in the post).Here is the same picture without the red curtain around.


I still have a lot to learn about techniques of clicking the perfect food images,but I think I'm making some progress here,what say folks?

Methi(Fenugreek) Sprouts Peas Rice

The budding baby plants called sprouts , synonymous to new life,are known as wonder foods ,as it helps in clearing toxins of the body and building healthy immune system.Similar to Mung sprouts ,the methi sprouts can be grown easily grown quickly indoors, even in the winter,see Mung Sprouts Noodles

Slightly bitter methi Sprouts are nice complement with sweet Peas Rice.Sprouts can also be cooked up with lentils and mixed in salads.
Methi(Fenugreek) is considered very nutritious for the nursing moms for it enhances the milk supply.For more such wondrous sprouts recipes don't miss the JFI:Sprouts event,hosted this month by Ammalu's kitchen.
Ingredients
2 cups brown or white rice
1/2 cup sweet peas ,fresh or frozen
1/2 teaspoon peppercorns
2-3 whole cloves
2 tablespoon Olive oil or vegetable oil
Salt for seasoning
1/2 cup sprouts.

Method
Wash and soak rice for 10 minutes. Bring 4 cups of water to a boil,drain all the water from rice and add to the boiling water.Season with salt.Add oil,spices and when rice is almost done,add the peas.If possible drain the excess starchy water or if that's lot of work ,add just 3 cups of water instead of 4. Cover and let cook completely,mix in the washed sprouts in to the warm rice and serve with lentils curry.

Eid Mubarak! ,Kofta(meat and vegetable) Pulao

Eid-ul-adha mubarak to all the viewers celebrating Eid!


The festive meat and vegetable kofta pulao recipe. I'll let the pictures do the talking as I'm off for Eid celebration:)
Ingredients
For Pulao
4cups long grain Basmati rice
1 medium onion,finely sliced
1/2 teaspoon ginger garlic paste
Pinch of saffron dissolved in 2 tablespoon of lukewarm milk
1 teaspoon cumin seeds
1/2 teaspoon chilly powder
2 green chillies
2 tablespoon Extra Virgin Olive Oil
1/4 cup mint leaves and cilantro chopped
1 teaspoon salt
toasted almonds for garnish
Method
Wash rice and soak it for 15 minutes.
Heat oil in a saucepan on medium high flame. Add chopped onions and cumin seeds. saute for until lightly brown about 6-7 minutes and add ginger garlic paste. saute until aromatic about 2-3 minutes,stir in chilly powder. Drain the water from rice and mix in and cook until rice turns pearly about 2 minutes. Now add 4 cups of water,saffron milk and chopped mint and cilantro. Cover and cook until all water is dry about 20 minutes. Garnish with koftas ,fried onions,almonds on top.

Meat Kofta

The recipe is same as my green kababs,you can skip the spinach in the recipe and shape the kababs in to balls.


Vegetable Kofta

Ingredients
1 big potato
1/2 cup broccoli florets
3-4 baby carrots
3/4 teaspoon salt
2 green chillies ,finely sliced
1/2 teaspoon or more Chilly powder
1/2 teaspoon each of cumin and coriander powder.
2 tablespoon finely chopped cilantro\coriander leaves
2 tablespoon Olive oil or Vegetable oil
11/2 tablespoon chick pea flour (besan) or 1/4 cup of bread crumbs

Method
Boil the vegetables,Potatoes separately. Peel and mash the potatoes.Squeeze out excess water from the boiled veggies and mix in the potatoes.The koftas may break if the veggies are watery.Mix in all the other ingredients except the oil.knead to form a smooth mixture.Shape in to walnut size balls.
Heat a non-stick pan on medium heat,add just few drop of oil and start roasting the koftas.Turn occasionally to cook all sides,add a teaspoon of oil after 2 minutes and cook some more while turning them around.Add another teaspoon of oil if needed,using lot of oil will break the koftas.When lightly brown on all sides koftas are ready to serve.

Broccoli Rice Casserole

I'm always looking for ways to use my left over rice. Casseroles is got to be one delicious dish with left over rice ;along with broccoli.I guess mentioned many times in my posts about broccoli's health benefits,I don't mind saying it again,its one the best anti-cancer foods ,good for over all health.I use broccoli more often than any other veggie,in omelets,in curries,flavorful rice ,breads and soups.Working on a dessert recipe with broccoli..any ideas?

Ingredients
2 cups broccoli florets
2 cups cooked rice(left over rice will also do,I used some left over lentil rice,reason the hues of yellow in my casserole))
1 big clove garlic,chopped
1/2 a small onion,finely chopped
1 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
2 tablespoon chopped fresh herbs like thyme or cilantro or parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper or 1/2 teaspoon chilly powder
1 cup Organic Whole Milk
1 1/2 cups chicken broth or vegetable broth or water
1 tablespoon cornstarch dissolved in 2 tablespoon water
1 slice whole bread slice,processed to crumbs for topping[or use 1/4 cup store bought bread crumbs] OR 1/2 a cup low fat cheese
Method
Preheat Oven to 350F.
Heat oil in a saucepan and add the butter,when melted add the garlic and chopped onions.saute for a minute ,then add the broccoli and season with salt and pepper.Saute for 2 more minutes before adding the broth and milk,simmer until broccoli is tender about 8 minutes.Stir in cornstarch and simmer another 5 minutes.
Turn off the heat and combine the mixture with rice.Transfer in a baking dish and bake for about 25 minutes.Sprinkle with bread crumbs or cheese and bake for another 10 minutes until bubbly and lightly brown on the top.Serve warm .


Broccoli Rice Casserole is my entry Weekend Wokking ,November's ingredient is Broccoli,hosting WW this month is Wiffy of Noob cook

Green Mango Rice and some Snowy thoughts..

Snowing in FALL!
The snow machine has started here in snow capital Cleveland, known for some record snow. Growing up in the warm tropics ;native to green mangoes ,moving to a cold continental climate was quite a transition for me.Its our 4th winter in ca..ca..ca..cold Cleveland and overwhelming experience with the white crystalline fluffy form of precipitation. It feels heavenly watching the snow fall and settling on the naked tall trees and winter greens.With all the past attempts to make a snowman failing miserably,I hope to make one this season.Slippery snowy roads can make harder to travel and my worried hubby has a handy list of don't s essential for my amateur driving skills.Here are some of the shots of the first snow of the season. I hope to post some more of beautiful snow pictures as it snows in Cleveland.


Let's warm up with Green mangoes,the reminder of the summery tropics.With the same one mango used to make the mango dal and I also made this tart Mango Rice.For those who enjoy the tang in their food here is the piquant Lemon Rice recipe.

Recipe
Ingredients
2 cups Rice
1 cup Shred Green Mango,leave the peel on
1 teaspoon Moong dal(lentil)
1/2 a small Onion finely chopped.
1/2 inch fresh ginger root peeled and grated
1/4 teaspoon turmeric
1/2 teaspoon each of cumin seeds and mustard seeds
1 green chilly,finely chopped.
2 dry red chillies
2 table spoon Olive Oil
Cilantro for garnish

Method
Wash and soak the rice in cold water for about 10 minutes.Cover and cook in 2 1/2 cups of water and salt until tender.Set aside.
Heat Oil in a saucepan on medium heat. Add Onions,seeds,chillies and lentils.When translucent about 3 minutes ,add turmeric and freshly grated ginger. saute for a minute before adding the shred mango.Let cook while stirring occasionally for about 8 minutes.Mix in the Rice and let flavors infuse for about 5 minutes before turning the heat off.Serve warm with Sambhar.

Green Mango Rice and the following rice recipes are heading off to Sirvalli's Rice mela.
Vegetable Biryani,Hyderabadi Lamb Biryani,Mung dal Khichdi,Qubooli(Lentil Biryani),Soy Vegetable Biryani,Fish Biryani and Shrimp(prawns) Biryani

Shrimp(Prawn) Biryani and A FriendShip Poem..Game of Tag

My love for biryani continues with Shrimp Biryani. Each of the biryanis have a slight variation in how its layered. In the shrimp biryani the shrimp mixture is laid at bottom with partially cooked rice on top.
Shrimps tastes best when cooked fresh. They are soft and juicy if cooked for right amount of time,overcooking gives it a hard texture. Biryani makes shrimp spicy and flavorful.

Ingredients
3cups Basmati rice
1 pound medium Shrimp\Prawn shelled and deveined(Removing the vein)
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
1 medium Onions
1/2 of lime,Squeeze all the juice,fish out the seeds.
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil
orange food color dissolved in 2 tablespoon of low fat milk.

To make the Shrimp Biryani
Fry Onions and Cook Rice(70%)
wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and set aside. Now add about 6 cups of water along with whole spices and salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.Drain the rice in a strainer\colander.
Shallow fry the Shrimp
While the rice is cooking ,clean the Shrimp .Run through some cold water and pat dry. In a bowl mix shrimp with turmeric ,ginger garlic paste, chilly powder and 1/2 teaspoon salt.
Heat the oil in a big sauce pan on medium high heat. Shallow fry the shrimp, cook for about 4-5 minutes just until changes color and masala is roasted. Remove and set aside in bowl.

Prepare the Gravy and make layers.
In the same saucepan used to fry the shrimp, add the fried onions,yogurt and chopped greens. Let simmer for 2 minutes. Now add the fried shrimp.

Top with the partially cooked rice and sprinkle remaining onions,chopped greens,lime juice and food color.

Cover tightly and cook for just for another 8-10 minutes on medium heat.
Wait for at least 10 minutes before removing the lid of the saucepan.
Mix Layers
Before serving mix completely from bottom up and lay on the serving plate with the shrimp on top.Garnish with sliced beets ,mint and lemon.


Shrimp Nutrition facts
Shrimp is high in calcium and protein but could considerably raise your cholesterol if eaten in excess.
To Devein the Shrimp
Remove the vein by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers.Some stores do sell shrimp with veins removed,that can save lot of work.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

I have been tagged!
Nidhi of Sizzling Bites has tagged me with a poem on friendship.


We need friends for many reasons,all throughout the season.

We need friends to comfort us when we are sad,and to have fun with us when we are glad.

We need friends to give us good advice,

We need someone we can count on,and treat us nice.

We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship.1. Everyday Life 2. Words of Love 3. Sheng's Simple Thoughts . . . 4 My Wonderful Life ....5. Can of Thoughts 6. Designs By Vhiel 7. Vhiel's Corner 8. Anything and Everything in Between 9. A Mother's Stuff 10. housewifeatwork 11. My Receipes 12. Vblogger 13. thefootloosechef 14. Sizzling Bites 15.Health Nut 16.You next

I would like to pass this to
Anjum
Maimoona
Jaishree
Aparna
Vegetable Platter

Soy Vegetable Biryani

Soy biryani is prepared using soy nuggets(nutrella or nutri nuggets) ,which have meaty texture .Very bland in taste Soy nuggets taste spicy in this biryani by absorbing the flavors of the spices ,herbs and vegetables.
Method of preparation is same as my vegetable biryani .See the recipe for images of making layers of rice and vegetables


Read more about Soy facts
Ingredients you'll need are
4cups long grain Basmati rice
11/2 cup soy nuggets (Nutrela available in Indian\Paki stores)
1/2 Cup Each of Chopped Cauliflower,Broccoli,French Beans and Peas
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices Cloves,Cumin seeds,Cinnamon sticks and cardamom
1 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil


To make the Vegetable Biryani
Soak the Soy Chunks
Boil 3 cups of water and add the soy nuggets and cover. Allow to puff up for about 15 minutes. Then drain and squeeze out excess water and set aside.
Cook the veggies and Soy
Heat EVOO in a Saucepan with lid .Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute .Stir in the chopped Veggies and other spices. Cover and cook Veggies along with the soaked soy nuggets for another 10 minutes while stirring occasionally.
Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 8 cups of water in another large Skillet with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 70% done.
Make Layers and Cook Some more
Gather all the ingredients(Chopped Mint\Cilantro,Lime Juice ,Cooked Veggie soy mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same skillet used to boil rice back on heat. Add a table spoon of EVOO. Spread half the rice in the skillet.
Spread the vegetable soy mixture,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer. Lastly layer the rest half of rice .

Sprinkle with onions on top and cover. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.
Mix Layers
Before serving properly mix all the layers and serve with any Chutney.

Health Nut Note
Add a cup of brown rice along with white rice to make this biryani wholesome and healthier.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

Other Yummy Biryani recipes Posted here
Fish Biryani

Hyderabadi Lamb Biryani

Fish Biryani

Tangy Lemon Rice With Egg Plant Chutney

All those who love tangy flavor . This recipe is for you. Lemon rice is a popular lunch box recipe in South India.I remember those childhood days,sharing lunch with my girl friends ,my most favorite food to share with them was there lemon rice.
Lemon is a good source of Vitamin C and potassium. You can mix some healthier brown rice in regular white rice to add fiber and vitamins.

Ingredients you'll need are
2 cups Rice
1 medium lemon
1 teaspoon moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1 teaspoon cumin seeds and mustard seeds
2 dry red chillies
1 table spoon EVOO
some curry leaves

To make this Tangy rice
Wash and soak the rice in cold water for 10 minutes.
Cook in 2 cups of water until tender.
Roll the lemon to loosen the juices. Halve the lemon and squeeze over the cooled rice and mix and keep aside
Heat EVOO in a skillet on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture. Stir and let flavor infuse for few minutes before serving the lemony goodness.



Egg plant chutney
Ingredients you'll need are
1/2 lb egg plants wash,slice and drop them in water for few minutes.
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger sliced
2 cloves garlic sliced
2 green chillies
few curry leaves
1/2 cup chopped cilantro
2 table spoon Extra virgin Olive oil.(EVOO)

To make the Chutney
Heat EVOO in a pan at medium heat. Add the mustard seeds and cumin seeds. Wait till you hear spluttering of mustard seeds. Add chopped onions Garlic and ginger slices, chilles and saute for a few seconds. Add rest of the spices and sliced egg plants and cook until tender. Let cool then blend with cilantro until smooth. Serve with rice or flat bread(paratha)

This is my entry for AFAM Lemon hosted by SimpleIndianFood

Hyderabadi Biryani with Carrot Chutney(Raita)

This biryani is my entry for Mona's( Zaiqa.net ) RCI :authentic Hyderabadi Cuisine Event

Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.

Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacchi" literally meaning raw is prepared by layering uncooked meat. The "Kacchi" Biryani ,requires a thick bottom vessel for meat to cook through without burning and rice has to be precisely half cooked while promptly making layers before rice cools. I prefer making the easier "Pakki" biryani in which cooked meat is layered with rice.The following recipe is of "Pakki" Biryani.

Ingredients you'll need are
4cups Basmati rice
2lbs lamb or chicken cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
2 medium Onions
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
1/4 cup Extra Virgin Olive Oil

To make the Biryani

Marinate Meat
Clean the meat by trimming any white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 30 minutes.
Cook the Meat
Heat EVOO in a medium saucepan with lid .Add the marinated meat ,cover and cook until meat is tender the water is all absorbed about 35-40minutes and set aside. If using a pressure cooker cook for about 12 minutes.
Fry Onions and Cook Rice
In meantime wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and lay on plate to spread on layers later. Now add about 8 cups of water along with whole spices and 2 teaspoon salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.
Make Layers and Cook Some more
While rice is cooking gather all the ingredients to make the layers promptly.

Drain the rice in a strainer\colander, quickly before the rice cools. Keep the same saucepan back on medium heat. Add a table spoon of EVOO. Spread half the rice as the first layer.

Next spread a layer of all the cooked meat mixture. Sprinkle the lime juice ,and chopped greens ,half the fried onions around the meat mixture.


Lastly layer the rest half of rice .Sprinkle with onions,saffron mixture and remaining greens on top and cover.

Cover tightly and cook for another 15 minutes on medium heat until you see steam escaping from the lid.

Wait another 20 minutes before removing the lid.

Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney.


Carrot Yogurt Chutney(Raita)
Whip 2 cups of yogurt. Mix in 1 cup grated carrots, finely chopped green chilly ,2 tablespoon chopped cilantro and season with Salt.Temper the Chutney by heating tablespoon of Olive oil in a small saucepan and add 1/4 teaspoon mustard seeds,cumin seeds and couple of dry red chillies. Wait until mustard seeds splutter then mix in the yogurt mixture and serve


Other Authentic Hyderabadi Recipes
Hyderabadi Haleem
Mirchi Ka Salan

Other Yummy Biryani recipes Posted here:
Kachchi Lamb Biryani
Soy Biryani

Vegetable Biryani

Fish Biryani

Lunch in Patriotic Colors : Saffron Spinach Rice with Mango Parfait

Born and brought up on Indian soil, the Indian Independence day has many unforgettable memories for me. Usually sunny in August , We dressed up in all white for the school and there were many reasons to be happy about the day. Starting with the parade , drills , patriotic songs and most awaited moment, the candies for a happy end of the day.A salute to all those martyrs of freedom struggle. This lunch is in sweet childhood memories of Independence day .
Big thanks to Pooja for the creative Patriotic theme.



Saffron Rice

Ingredients needed
1 cup long grain Rice like Basmati
1/2 teaspoon salt
For syrup
1 cup water or milk
1/4 teaspoon saffron
1/2 cup white or brown sugar
1/4 cup dried cherries or raisins
1/4 cup blanched almonds or cashews
3 cloves ,cardamoms and 1 cinnamon stick
2 tablespoon Clarified butter or ghee.

To make the Saffron rice.
Wash and soak rice for 10 minutes. Cook in 21/2 cups of salted water until 75% done. Drain all water using a colander.
While the rice is cooking prepare the syrup. Heat ghee in a saucepan, roast the cherries and nuts,set aside. Add the whole spices ,roast until aromatic add water or milk along with saffron and sugar. Stir and simmer until reduces to half its quantity.
When reduced mix in cooked rice and cover ,let cook for 5-10 minutes until all water is dry. Wait for 10 minutes before removing the cover .Garnish with roasted fruits and nuts.

Spinach Rice

2 cups rice
1 teaspoon salt
1 cup spinach
1/2 teaspoon mustard and cumin seeds
2 green chillies
1 small onion chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon coriander powder
1 tablespoon Olive oil

To make Spinach rice.
Wash and soak rice for 10 minutes. Cook in 41/2 cups of salted water until 75% done. Drain all water using a colander.
In meantime puree spinach with 3/4 cup of water and set aside
Heat Olive oil in a saucepan, add the seeds,chopped onions,chillies and saute for a minute.Add the ginger garlic paste and saute until lightly brown then mix powdered spices. Stir in the spinach puree and cooked rice and cover. let cook for about 10minutes. Garnish with cilantro or mint leaves.

Mango Parfait
Take a wine or parfait glass and layer the cubed mangoes ,blueberries with ice cream or yogurt.