Cardamom / Elaichi / Yelakkai

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Mutton Sukka Varuval

Cook Time : 60 Min | Servings : 2 Persons

Mutton Sukka Varuval
One of my friends used to bring this for lunch when I was in college. My friends and I liked it a lot. We used to bug my friend to get it often for us. When I prepared, it was finished in no time. I bet kids would love it.

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Prawn Biryani / Shrimp Biryani

An easy Eral Biryani from Tamilnadu !!

Shrimp Biryani/ Prawn Biryani

Prawn Biryani / Shrimp Biryani
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp ( Medium Sized ) – 15 no
  • Basmati Rice/ Jeera Samba Rice – 1 1/2 cup
  • Oil – 2 tsp
  • Bay Leaves – 3 no
  • Cloves – 2 no
  • Cinnamon – 1 inch
  • Cardamom – 2 no
  • Star Anise – 1 no
  • Onion – 1 ( Medium )
  • Ginger Garlic Paste – 1 tsp
  • Tomatoes – 2 no
  • Green Chili – 4 no
  • Turmeric – 1/4 tsp
  • Biriyani Masala Powder – 1 tsp ( optional )
  • Coriander leaves – 3 tbsp
  • Mint leaves – 3 tbsp
  • Ghee – 1 tsp ( optional )
  • Cashew – 5 no ( optional )
  • Salt – to taste
  • Water – 3 cup
  • Yogurt – 3 tsp
  • Coconut Milk – 1 cup ( optional )
Instructions
PREP:
  1. Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash thoroughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
COOKING:
  1. In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
  2. Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
  3. Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.
Notes
Add other spices like nutmeg, rose petals to get extra flavor.[br]Over cook the shrimp would turn it rubbery.[br]Simmer the flame at the end to make the fluffy biryani.

 

Chicken Biryani Tamilnadu Style

Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu.
The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs. Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color.

Tamilnadu Chicken Biryani

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Pudina Pulao / Mint Pulao / Mint Rice

Mint has a strong flavor. For any biryani’s, pulao’s mint adds extra ordinary aroma. Mint chutney goes fabulous with Idili and dosa. At my home we grow up mint in a pot to pick it fresh when needed. Even now I have mint planted in a pot in my balcony. This is a simple mint pulao with peas and potato.

Mint Pulav / Pudina Pulao

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Mughlai Chicken Gravy

Mughlai Cusine is one of the aromatic food from Mughal Empire. They were spread across Pakistan and India. This is one of the mild chicken gravy which matches well with any roti varieties.

Mughalai Chicken Gravy
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