Easy Chicken Biriyani

Ingredients :

• Chicken 1/2 kg
• Onion 1 No
• Garlic Ginger paste 
• Tomato 2 No
• Cinnamon 5 inch stick 
• Cardamom 5 pods
• Cloves 3 No
• Ghee 2 Tbsp
• Oil 1/4 Cup
• Coriander 1/2 cup
• Mint leaves 1/2 cup
• Green chilly 2 No
• Red chilly powder 3 Tsp
  
  
• Salt to taste 
• Turmeric powder
• Basamati rice 250 grams

Preparations :

• Wash and soak basmati rice for atleast 30 minutes.
• Clean and wash the chicken well .
• Marinate the washed chicken with turmeric powder(1/4 tsp) ,salt and chilly powder(1 tsp).
• In a vessel add ghee and oil,when the ghee melts add cardamom ,cinnamon and cloves.
• Let it splutter well,then add onions and ginger garlic paste.
• Now add tomato cook well until the tomato become mashy.
• Now add marinated chicken pieces.
• Saute it for 2 minutes,add 4cups of water cook the chicken well until tender.
• Now add the rice,coriander leaves and mint leaves,chilly powder and salt give a gentle stir.
• Cover the vessel with lid.
• Put on low flame for 10 mintues.
• Now the biriyani is ready.

Fenugreek seeds pulao Rice recipe | Vendhaya Sadam

Fenugreek seeds pulao Rice is a popular Lunch recipe of Tamil people in South India we call it as Vendhiya Saadam in Tamil, I learned it from both my mother and mother-in-law both of them prepare it quite often and it's yummy and tasty. Any Veg. curry or Mutton Korma is a good combination for Fenugreek seeds pulao Rice. Fenugreek seeds are good for health, In India we use it for medicine.

Fenugreek seeds pulao Rice - Ingredients

Preparation Time : 10 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Lunch | Recipe Cuisine: South Indian

Rice - 1 cup
Tomato - 1
Water – 2 cup
Salt - to taste
Fenugreek Seeds(Meethi seeds,Vendhiyam)- 1 Tbsp
Onion - 1
Green Chilli – 3
Garlic - 6 Pods
Coriander leaves - 1/4 cup
Mint(Pudhina) leaves - 1 strands
Ghee( Clarified butter ) – 1 tbsp
Salt - to taste
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2

Preparation Method:

1. Wash and soak the rice for 30 min.
2. In a cooker add Oil when the oil became hot then add Cinnamon and Cardamom and fry until the raw smell goes. 
3. Add Cloves and Fenugreek seeds while the Fenugreek seeds spluttering you will feel the aroma of Fenugreek Seeds.
4. Then add the Onion and Chopped Garlic fry until Onion became transparent. 
5. Add  Green Chilli, Chopped Coriander and Pudhina(mint) leaves, Chopped Tomato and Turmeric powder fry until the raw smell goes.
6. Then add 2 cups of water, Rice, Ghee and Salt.
7. Close the lid and give 2 whistle Fenugreek seeds Pulao is ready.

Serving Tips :
Serve hot with Any Veg curry or Mutton Korma or even with Raita.

Cooking Tips:
Don't burnt Fenugreek seeds while frying, then your Pulao will be spoiled .
Don't add excess of Fenugreek seeds if more it tastes bitter

Pudhina Pulao / Mint leaves Rice

Pudhina Pulao

Pudinah pulao is a famous Indian recipe with different styles in different regions in India,

this is south Indian style of Pudhina rice.

Ingredients

1 1/2 cups of Basmathi rice

1 inch of cinnamon stick

2 Cloves

3 Cardamom(Ellachi)

1 Big Onion

1 Cup of Green peas

1 Cup of Pudhina leaves (Mint  leaves)

1/2 Cup of Coriander leaves

3 Green chillies

3 tbsp of Grated Coconut

3 tbsp Ghee (Clarrfied butter)

2 tbsp Oil

Salt

Water

For Grind

           In a Mixer cup take the pudhina leaves (Mint  leaves), Coriander leaves, Green chillies, grated coconut and grind into smooth paste

Preparation

           Wash and soak the rice  in water for 30 minutes.

Heat the vessel add the ghee and oil then add the cinnamon stick, cloves and Cardamom. After the spice spluttered add the sliced onion, fry it until became trasnparent, Now add the grinded paste and green peas fry untill the raw smells goes, now you will feel the aroma of the fried masala then add 2 cups water and bring to boil, finally add the rice, put on medium flame.

Delicious pudhina pulao is ready.

Serve with Raita.

Note: 
For 250 gm of rice add 500 ml of water i.e., 1:2 ratio

Vegetable Briyani

Briyani Recipe is my all time favorite. For Vegetable Briyani  we need less masala while for Non-Veg we use more masala and the method is also simple.


Ingredients

Vegetable Briyani

2 cup of Basmati rice
3 spoons of Ghee
1 cup of Potato, Carrot, beans, green peas
2 piece (2 inch) of Cinnamon
4 Cardamom
2 Cloves
1 Big onion Chopped
3 spoons of Ginger garlic paste
1 No of Tomato
1 bunch of Coriander leaves
1 bunch of Mint leaves
2 no of Green chili
1 spoon of Chili powder
2 Spoon of Curd(Yogurt)
1 Spoon of Lemon Juice (Optional)
Salt for taste
3 spoons of Oil

Preparation

In a pressure cooker add oil, ghee then add cardamom, cloves and cinnamon then fry for a min.

Then add ginger garlic paste and a chopped big onion, fry until the raw smell goes, Now add tomato and fry for 3 minutes and add all above vegetables

Then add the chili powder, Curd(Yogurt) and Lemon Juice (Optional) mix well.

Add 4 cups of water, Rice and salt close the cooker give 2 whistle.

You can add any Vegetables you like. 

Mouth Watering Spicy Vegetable Biryani ready.