Neychorum & Varutharacha Kozhi Curry/Malabar Style Ghee Rice & Chicken In Roasted Coconut Gravy

Ghee Rice Recipe

Ingredients:-

Basmati rice - 1 cup

Thinly Sliced onion-11/2 cup

Cinnamon-2 pieces of 1 inch stick

Ghee -5 -7 tbsp

Cardamom-3 nos;

Cloves-4-6 nos;

Bay leaf-2 nos,

Water

Salt

Directions:-

·         Wash and drain the rice and keep it aside.

·          Heat a 3 tbsp. of ghee; add cinnamon, bay leaf, cardamom cloves sauté for 2-3 seconds

·         Add drained rice to the pan and stir fry for 5-7 minutes, until rice start to popping. Add water to the pan along with salt and mix well. Bring to boil.

·         Reduce heat to medium low and cover the pan with tight lid. Cook for around 10 minutes until the rice cooked and all water has been absorbed.

·         Switch off stove and keep the rice covered another 8-10 minutes.

·         Meanwhile heat 2 tbsp of ghee in another frying pan and add the cashews and raisin Sauté until cashews are lightly brown. Drain and keep aside.

·         In the same pan add 5-10 tbsp. oil/ghee and fry the thinly sliced onion until golden brown color and crispy.

·         Add half of the fried cashews, raisins and onion to the cooked rice and mix everything gently. Garnish rice with remaining cashews,raisins,onions.

Have with chicken curry

 Varutharacha Kozhi Curry

Ingredients:-

Chicken – 1 lb.

Sliced Onion-1 cup;

Tomato-1 nos;

Ginger grated-1 tsp

Garlic pods-3 nos;

Turmeric powder-1/2 tsp

Chilli powder-1/2 tsp

Coriander powder-1 tbsp

Garam masala powder-1 tsp

Coconut grated-1/2 cup

Shallot-3 nos;

Fennel seed-a  pinch

Curry leaves-1 strand

Green chilli-2-4 nos,slitted

Salt

Water

Directions:-

·         Cut the chicken into medium size pieces and wash well. Keep it aside

·         Heat 1 tbsp of oil in a pan fry coconut with shallot, garlic pods, curry leaves, and fennel seed.

·         When it turns brown add all powders and fry few seconds. Remove from fire and keep aside. When it is cool grind using little water into smooth paste.

·         Mix the chicken, sliced onion, tomato, slitted green chilli,grated ginger and the ground paste and cook till done, by adding enough water.

Have with Ghee rice or rice,chapathi or naan

Mussel Biryani ( Kallummekkaya Biryani / Kadukka Biriyani / Blue Mussel Biriyani)

Ingredients:-

Marinade

Mussels/Kakka/Kallummakaya – 30-40 nos,

Turmeric powder-1/2 tsp

Red chilli powder-1 tsp

Pepper powder-1/2 tsp

Salt

For the Masala

Onion – 2 nos. medium

Tomato puree – ½ cup

Green chillies – 2-3 nos.

Ginger – 2 inch piece

Garlic pods – 5-8 big cloves

Turmeric powder – 1/2 tsp

Fennel seed (Perumjeerakam) -1/2 tsp

Mint leaves,chopped – ½ cup

Red chilli powder – 3 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Coriander leaves,chopped – ½ cup

Oil

Salt

For the Rice

Basmati rice – 2 ½ cups

Cinnamon – 3 inch stick

Cloves – 4-6 nos.

Cardamom – 4-6 nos.

Bay leaf – 2-3 leaves.

Ghee – 4-6 tbsp

Salt

Water

 Directions:-

First Prepare Rice For Biriyani:-

·          Clean and soak rice for 10 minutes. And drain the water. Keep aside.

·          Heat 3 tbsp of the ghee in another pan and add the cinnamon,cardamom,cloves and bay lea

·          Sauté for a second and add the drained rice.

·          Stir fry the rice till it turns opaque and add water, mint leaf, salt and cook the rice till it is cooked and keep it aside.

Prepare Masala

·         Clean the mussel and drain all water.

·         Marinate it with chilly powder, turmeric powder, pepper powder and salt. Keep it aside for 10-20 minutes.

·         Shallow fry mussels till golden brown, but don’t fry till crispy. Keep it aside.

·         In the same pan (used for frying mussels) add the sliced onion. Stir fry till become golden brown at medium heat.

·         Grind the ginger, garlic, fennel seed, green chilly into coarsely paste without adding water.

·         Add ginger, garlic, green chilli,fennel seed paste and stir for few minutes. Add tomato puree ,chopped coriander leaves , mint leaves and stir for 5-10 minutes

·         Add turmeric powder, chilly powder, coriander powder,garam masala. Stir for a while.

·         Add the fried mussels and mix it well.

Mixing Rice

·         Finally add the cooked rice into the above mussel masala and mix well close the lid and cook for 5-10 minutes on simmer heat.

·         Garnish with fried onion.

Have it with cucumber raita…..

Vegetable Biryani without Masala (Simple vegetable biryani)

                Today Blog Hop Wednesday. I was paired with Kokila’s Foodies Nest by Radhika.Thank u Kokila for your information. kokila’s blog has lots of variety dishes and awesome dish. But today I was late know about this so take an easy recipe from kokila’s Foodies Nest..I selected to is Vegetable Biryani…

    I made biryani without any masalas and tomato. That’s only the variation I made

Ingredients:-

Mixed vegetables (Carrots,potato,beans,green peas)– 1 cup

Basmati rice – 1 ½ cup

Onion, thinly sliced- 1 big

Cinnamon – 1 small stick

Cloves-4 -6 nos,

Ginger garlic paste- 1tsp

Mint leaf chopped -3-4 tsp,

Coriander leaf chopped – 4-6 tsp-

Turmeric powder – ½ tsp

Green chilli-4-6 nos,

Water

Oil/Ghee – 3 tbsp

Directions:-

·         Cut carrots, beans and potatoes lengthwise.

·         Soak the rice in water and drain well and keep it aside

·         Heat oil, adds whole garam masala, and then adds onions and sauté till it turns transparent.

·         Now add ginger-garlic paste and sauté for a few more 5-10 minutes. Add green chilies, all the vegetables, turmeric powder, mint and coriander leaves, needed salt and sauté for some more time.

·         Add the rice and sauté for a while and add water

·         Close the lid and pressure cook for 3-4 whistles..

·         Remove from the heat and wait for 10-15 minutes then remove the lid and veg biryani is ready.
          Finally garnish with some fried onion

Serve with coconut mint chutney,papad..

 Sending this to Blog Hop Wednesday 

Vermicelli Egg Biryani (Semiya Egg Biryani)

Ingredients:- 

Vermicelli/Semiya – 350 gm

Hard boiled eggs– 3 nos.

Thinly sliced Onion – 1 big

Tomato puree – 5 tbsp (chopped ½  of medium tomato)

Garam masala powder – 1 tsp

Coriander powder – ½ tsp

Red chilli powder – 1tsp

Turmeric powder – ½ tsp

Mint leaves – 3-5 nos,

Chopped coriander leaves – 4 tbsp

Curry leaves – 1 strand (optional)

Bay leaf - 1-2 nos.

Cinnamon sticks ½ inch piece

Cloves – 4- 6

Raisin  –  10 nos.

Cashew  – 5 nos.

For grinding:-

Ginger Chopped – 2 tsp

Garlic – 3-5 cloves

Green chilly – 2 nos.

Grated Coconut – 1 tbsp

Fennel seed/Perumjeerakam – ¼ tsp

Directions:-

 

·       Boil the egg, remove the shell and keep it aside.

·       Roast vermicelli in a dry pan (use pre roasted vermicelli you can skip this step) until golden brown, stirring frequently otherwise the will burn. Keep it aside when done.

·        Grind coconut, ginger, green chilli, garlic and fennel seed to a coarsely ground paste.

·       Meanwhile boil 3 cup water and add salt, when it comes to boil add the roasted vermicelli and cook till done.

·       When it is done drain all water. Keep it aside

·       Heat a pan with 5 tbsp oil adds bay leaf, cinnamon sticks, cloves and sauté for 2 minutes.

·       Add sliced onion and sauté till transparent then add tomato puree with ground paste, mint leaf, coriander leaf and curry leaves, sauté for 5 minutes.

·       Add all powders and sauté for 3-5 minutes. Then add drained vermicelli into this masala

·       Mix well, covered with lid and cook for 5-10 minutes at simmer heat.

·       Add the boiled egg .Cook for other 5 minutes on simmer heat.

·       Heat a pan adds some oil and fry raisin and cashews till brown.

·       Finally garnish with raisin and cashews.

Serve with coconut mint chutney.

Chicken Biriyani Malabar Style

Ingredients:-

Chicken – 2 lb (with bone or boneless or chicken thighs)

Onion – 4 nos. medium

Tomato puree – ½ cup

Green chillies – 5-10 nos.

Ginger – 2 inch piece

Garlic pods – 5-8 big cloves

Pepper cones- 10-20 nos.

Turmeric powder – 1 tsp

Yogurt – 3 tbsp

Fennel seed (Perumjeerakam) -1/2 tsp

Mint leaves,chopped – ½ cup

Red chilli powder – 3 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Coriander leaves,chopped – ½ cup

Cinnamon – 2 inch stick, small

Cloves – 4-6 nos.

Cashew nuts – 10-20 nos.

Oil

Salt

For the Rice

Basmati rice – 2 ½ cups

Cinnamon – 3 inch stick

Cloves – 4-6 nos.

Cardamom – 4-6 nos.

Bay leaf – 2-3 leaves.

Ghee – 4-6 tbsp

Salt

Water

Directions:-

· Clean the chicken and cut into medium sized pieces,wash and drain well.

· Grind together the ginger garlic,green chilli and fennel seed into coarse paste.Without add water.

· Marinate chicken with above ground paste,turmeric powder,1/4 cup mint leaves,cardamom,cloves,bay leaf,1 tsp red chilli powder,some coriander leaves,curd and salt and keep covered for at least 2-3 hours

· Sliceed one onion is extra fine.This one is for the fried onion garnish the biriyani

· Heat oil in a pan add the sliced onion into the oil and fry till they turn brown and crispy,then add cashews and stir for 2-5 minutes, remove from the heat and keep it aside.

· Heat up the remaining oil and add the rest of the sliced onions and sauté it till it become translucent.

· Add the tomato puree and sauted for 5-10 minutes and then add turmeric powder,chilli powder,coriander powder,garam masala,crushed pepper cones and sauted for 5 minutes.

· Add the marinated chicken and mix thoroughly.Cook on lower heat for about 20 minutes.Check frequently to prevent burning and wait till the oil to separate.

· There should be some gravy left and the chicken is almost cooked.Add water only if no liquid for the chicken to cook.

Mean While Prepare Rice:-

· Clean and soak rice for 10 minutes. And drain the water. Keep aside.

· Heat 3 tbsp of the ghee in another pan and add the cinnamon,cardamom,cloves and bay leaf.

· Sauted for a second and add the drained rice.

· Stire fry the rice till it turns opaque and add water,mint leaf,salt and cook the rice till it is half cooked and keep it aside.

· Finally add the half cooked rice to the chicken masala and mix everything well and covered well ,put this into simmer for 15-30 minutes.Carefull don’t allow to burn.

· Finally garnish with fried onion and cashew and coriander leaves

Serve with cucumber raitha and pappadam and pickle…………..Yummyyyyy…..