HOW TO MAKE FRIED CHICKEN BIRYANI - Malabar fried chicken biryani

"Biryani " is a mixed rice dish with spices, rice,  meat  or vegetables. Though biryani is originated in Persia, it is more popular  in malabar areas in Kerala. Malabar Chicken dum biryani is always something very special as it is made with a special rice called khaima. Here am sharing a special chicken fried Dum biryani. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy / masala and finally the dum process which makes the biryani heavenly taste.

INGREDIENTS

For  chicken marination

Chicken                            - 1 kg, cut into big pieces
Red chili powder             - 2 tbsp
Turmeric powder            - 1 tsp
Fennel seed powder         - 1 tsp
Vinegar                           -1 tsp
Curry leaves
Salt

For Biriyani rice

 Biriyani rice                  -500 g
Chopped carrot             -half of a carrot
Cinnamon                      -4 nos
Cardamom                    -5 nos
Cloves                            -4 nos
Vinegar                         -1 tsp
Curry leaves
Salt
Oil

For Biryani masala

Ghee                              -4 tbsp
Cinnamon, cardamom,
cloves, nutmeg              -as required
Onion                            -5 nos(small), sliced
Tomato                         -3 nos, medium ,  sliced
Green chilies                - 4 nos, crushed
Coriander powder           - 2 tsp
Turmeric powder            - 1 tsp
Ginger garlic paste         - 2 tbsp
Curd                                 - 1/2 cup
Garam masala powder  - 1/2 tsp
Curry leaves
Salt
Mint leaves 
Coriander leaves
Fried onion, cashews and raisins

PREPARATION

• Marinate the chicken with all the ingredients ,  given under  marination.  Keep it refrigerated for half an hour.
• Now the next step is boiling the rice . So take a vessel and boil  water (more than double the amount of rice).
• Put chopped carrot, cinnamon, cardamom, cloves .
• When the water starts boiling, put some curry leaves and add enough salt.
• Now put the cleaned rice to it .
• When the water starts boiling , add vinegar and 1 tbsp oil to it and close the lid.
• Cook till the rice is 90 % done.
• Now drain the water in the rice and keep it aside.
• Mean while you can fry the chicken. You can either deep fry the marinated chicken or can shallow fry. I shallow fried the chicken with less oil. When done, drain oil and set aside.
• Again take a vessel and heat ghee.
• Add the garam masala's and add onion.
• Saute onion till brown and then add tomatoes, ginger garlic paste and green chilies. The onion must be cooked well.
• Saute well, when done add  coriander powder, turmeric powder, garam masala powder, salt, curd and then chopped coriander leaves , mint leaves, curry leaves. Mix very well and let it cook with lid open.
• Cook until a smooth and thick gravy consistency. Check for salt.
• Now add shallow fried chicken. Mix well.  
• Make the flame to medium low.
• Now drop some boiled rice over the masala, then spread chopped coriander  leaves, fried onions and some drops of ghee. Again layer the rice and repeat it. This process is called Dum.
• Finally garnish with coriander leaves, fried onion and spread some ghee on the top evenly.
• Close the lid tightly and can keep some weight over the vessel (optional) . Or can close all the ends of  the vessels with  maida dough.
• Allow it to cook in very low flame for 10 minutes.
• While serving garnish with fried cashews ,raisins and fried onions.

CHICKEN RECIPES - PEPPER CHICKEN - Indian style Pepper Chicken

PEPPER CHICKEN RECIPE

                Today am going to share with you the recipe of my all time favorite Pepper chicken roast in Indian style. Pepper chicken is a South Indian popular spicy dish. I also love the Chinese style pepper chicken recipe, will share the recipe soon.  The Indian style pepper roast is one of the chicken dishes which I often love to cook when I am late in the kitchen. An easy, quick and spicy dish with a peppery taste which I liked the most. I just love to cook and eat dishes using pepper than red chili powder. I used freshly powdered pepper and fennel seed in this dish which enhances the flavor of this dish. More over, I just skipped using tomatoes in this dish which will give a reddish texture instead used curd and adding pepper powder for final garnishing together makes this dish very special.  So hope you all try this dish once and don't forget to drop your valuable feedback. Hope you all will surely enjoy my special Indian version of Pepper chicken roast. 

INGREDIENTS

Chicken       - 1 kg, cut into small pieces

Onion             - 1, sliced finely

Green chili      - 2 nos, slit

Ginger garlic paste    - 3 tsp

Fennel seeds    - 1 tsp

Curd          - 3 tbsp

Turmeric powder      - 1 tsp

Coriander powder   - 2 tbsp

Pepper powder  - 3 tsp + 1 tbsp ( final garnishing)

Coriander leaves    - chopped

Curry leaves

Oil

Salt

PREPARATION

Video showing how to cook pepper chicken is below

• Heat oil in a wok and saute ginger garlic paste, green chilies for one minute. Then add fennel seeds and saute again.
• Now add the  sliced onion along with salt.
• Saute on a medium flame till onion becomes translucent. 
• When done add the spice powders. Turmeric powder, coriander powder and 3 tbsp of pepper powder.
• Check for salt and cook until the raw smell of spices goes off.
• Then add curd and again cook until oil separates on the top over a medium flame.
• The gravy will look very dark and now add the chicken pieces.
• Cook with the lid closed till chicken is well cooked.
• When done, open the lid and add coriander leaves, curry leaves.
• When the gravy thickens add 1 tbsp of pepper powder. This will gives the gravy a fine peppery taste with an excellent texture.
• You can either use pepper chicken along with gravy or can dry out the entire gravy and use as a pepper chicken dry roast.
• Serve this yummy classic chicken dish along with fried rice, naan, chappati, roti etc..

Biryani recipe | How to make Chicken Biryani and other rice recipes

Easy to make Biryani Recipe and other rice recipes 

Please check my youtube channel for video of Malabar chicken dum biryani

      

Lucknowi chicken biryani

CURD RICE

THALASSERY CHICKEN BIRYANI

QUICK CHICKEN FRIED RICE

Malabar ghee rice

CHICKEN MACHBOOS

TOMATO RICE

TANDOORI CHICKEN BIRYANI

CHICKEN ALFREDO BIRYANI

EGG FRIED RICE

CHICKEN KABSA

HYDERABADI EGG BIRYANI

MALABAR CHICKEN BIRYANI

PRAWNS BIRYANI

DUCK BIRYANI

MALABAR MUTTON BIRYANI

HYDERABADI BIRYANI

FISH BIRYANI

FRIED CHICKEN BIRYANI

RAINBOW RICE

COOKER GHEE RICE

CHICKEN PULAO

VEG PULAO

FISH MACHBOOS

CAPSICUM RICE

CARROT RICE

PRAWN FRIED RICE

Vegetable fried rice

Chicken fried rice - Thai style

MUSHROOM RICE

Egg rice

CHICKEN TIKKA BIRYANI

                                 

                                    

                                  

   

SEMOLINA DOSA / RAWA DOSA - Easy breakfast recipes

SEMOLINA DOSA RECIPE / RAWA DOSA

                      Semolina dosa / Rava dosa recipe is the most popular South Indian dosa variety. This dosa recipe is very easy to make as they did not require any fermentation process. I made plain semolina dosa with rice flour, semolina, spices and skipped the spicy chili and leaves of coriander. You must be careful that the batter of semolina dosa must be very thin and easy to flow.  For best results, Semolina dosa / Rawa dosa must be served hot. Hope you all like my recipe of semolina / rava dosa. Do try and drop your valuable comments. Here is the recipe showing how to make Indian dosa recipes / dosai / rava dosa restaurant style /south indian breakfast dosa.

You might also like Masala dosa recipe

                               Curd dosa recipe

                               Oats Uttappam

                               Neer dosa instant

                                              Mushroom masala dosa

                                             Adai / lentils dosa

                                            Ghee roast dosa

INGREDIENTS

Semolina / Rawa  - half a cup, soaked in half a cup of water for 10 minutes

Rice powder                 - half a cup

Cumin seed                  - half tsp

Green chili (optional) - 1, finely chopped

Small onion                - 5 nos, finely chopped

Coriander leaves (optional) - chopped

Water                         - 1.5 cups

Salt

Ghee / Oil

PREPARATION

• Soak semolina in half a  cup of water with 2 tbsp curd for 10 minutes. Adding curd is optional else soak in water only.
• Grind together soaked semolina, rice powder with 1.5 cups of water to a fine paste.
• Transfer it to a bowl and mix in cumin seed, chopped chili, finely chopped onion and coriander leaves. Check for salt also.
• Make the batter a dropping consistency like rice flour dosa batter. 
• Heat a tawa and grease it with oil/ghee.
• If you are using a nonstick pan, u can add 2 tsp hot oil to the batter and so no need of greasing the pan after making each dosa.
• When hot, make the flame to medium and pour a ladle full of dosa batter from the edges towards the center.
• Sprinkle some oil on the top and flip the dosa once it becomes crisp or golden.
• When both the sides are done, transfer the dosa to a serving plate.
• Prepare all other dosai the same way.
• Serve the rava dosa or semolina dosa with coconut chutney.
• Rawa dosa has to be served immediately,  as it becomes hard once cooled.

CHILLI FISH RECIPE / THAI STYLE FISH CHILLY

CHILLI FISH RECIPE

               Chilli fish, an Indo Chinese dish which goes well with fried rice, nan, chapati, roti etc. This is my version of chilli fish which I found in most of the Chinese restaurants in UAE.  I love to have Chinese cuisine from restaurants. My first preference is always chicken but that day unexpectedly I have to order for fish chili. The dish which changed all my concepts.... It tastes almost same like that of chicken chili and that made me give this recipe a try. Like chilli chicken and chilli prawns, here the fish is marinated with soy sauce and other spices, then deep-fried which tasted  so heavenly and yummier than any other fish gravies. You can also add vegetables like a carrot to this gravy which gives an excellent texture to this gravy. Hope you all will love this recipe and please don't forget to drop your valuable feedback. Enjoy!! 

INGREDIENTS

Boneless and skinless fresh fish     - 300 g, cut into very small pieces, cubed ( preferably fish fillet )

for Marination

Ginger garlic paste                       - half tsp

Lime juice / vinegar                      -1 tbsp

Pepper powder                              - half tsp

Red chili powder                           - half tsp

Salt

for Batter

Maida / All purpose flour              - 4 tbsp

Cornflour                                       - 2 tbsp

Soy sauce                                        - 2 tsp

Kashmiri chili powder                    -half tsp

Pepper powder                                - half tsp

Salt

for the gravy

White part of spring onion            - half a bunch, chopped

Garlic                                            - 4 cloves, chopped

Kashmir chili powder                   - 2 tsp

Pepper powder                             - 1 tsp

Soy sauce                                     - 1 tsp

Fish sauce                                    - 1 tbsp 

Tomato sauce                              - 2 tbsp

Sugar                                           - half a tsp

Green chili sauce                    - 1 tsp or add 3 green chilies crushed

Corn flour                               - 1 tbsp in half cup of water

Green part of spring onion for garnishing

Oil

Salt

PREPARATION

• Marinate the cubed fish/fish fillet with above ingredients given for marination. Keep refrigerated for 20 minutes.
• Heat a deep bottomed wok with oil and dip each marinated fish in the flour batter and put into the hot oil. Deep fry it. The flame must be medium low only.
• When done set aside in a strainer.
• Mean while heat oil in another pan and add chopped garlic, white part of spring onion, chili powder, pepper powder, and salt. Mix well. Keep the flame medium low.
• Saute for 2 minutes and then mix tomato sauce, green chili sauce, soy sauce and sugar in a bowl very well and pour it over the sauteed mixture. Mix well.
• When done add the cornflour mixed water to this gravy and bring to boil.
• When it boils, the gravy becomes thick and now add the fried fish. 
• Simmer the flame and mix very gently.
• Cook for few minutes and finally add 1 tsp of tomato sauce ( optional only). Sprinkle some spring onions on the top.
• For best result, Mix together the prepared gravy and fried fish only just before serving.  Serve hot with fried rice, chapati, roti, nan..etc

TOMATO RICE RECIPE - How to make tomato rice / thakkali sadam

            RICE RECIPES

Tomato rice is a rice variety meal that can be made quickly with very few handy ingredients. Such rice varieties are made when we have some left over rice and once cooked and thoroughly cooled rice is best suited for such varieties. This is the most popular South Indian rice and is also known as Thakkali sadam. Tomato rice is a delicious, flavorful, healthy dish which is good for kids lunch box too.  You can serve this tomato rice with spicy potato fry, raita, chips etc..  I used basmati rice in this recipe and you can also make tomato rice with normal raw rice. Here is my recipe of tomato rice/tomato sadam which I inspired from Dessana recipe book.  Loved her rice varieties and hope I can try and share her other rice varieties soon.

INGREDIENTS

Basmati rice             - 1 cup

Tomatoes                  - 3, medium sized, finely chopped

Onion                       - 1, medium sized, chopped

Ginger garlic paste - 1 tsp

Green chili              - 1, chopped

Mustard seeds         - half a tsp

Cardamom, cloves, cinnamon - 1 each

Red chili powder     - half a tsp

Coriander powder  - half a tsp

Turmeric powder   - a pinch

Cumin powder       - 1 tsp

Oil

Salt

Curry leaves

Coriander leaves chopped

PREPARATION

• Soak the basmati rice or any regular rice in water for 30 minutes and then drain the rice and keep it aside.
• Now heat a vessel and add some oil.
• Splutter mustard seeds and when done saute onion till golden along with cloves, cardamom, and cinnamon.
• When done add green chili, ginger garlic paste, and chopped tomatoes.
• Cook till the tomatoes are done and the oil separates in a medium flame.
•  Then add the chili powder, turmeric powder, coriander powder, cumin powder, chopped coriander leaves, curry leaves and salt.
• Saute well and when done add the soaked rice to it and mix well. ( if you are using leftover rice you can mix with this gravy well and serve.)
• Now add 1.75 cups of hot water and check salt.
• Cook till the water dries out.
• When done, remove from flame and once cooled mix well.
• Serve with potato fries, pappad, raita, chutney etc...