Mutton Biriyani

Ingredients:

2 pounds mutton (cut into small pieces)
1 1/2 cups Basmati Rice
4 Big Red Onions ( may require 6 for Indian size)
10 medium sized Green Chillies
2 Tbsp Ginger Garlic Paste
3 Big Tomatos
One Big Bunch of Corriander (Cilantro)
One Big Bunch of Mint
1/2 Cup Curd
2 Tbsp Cashew Nut Paste
1 Tsp Garam Masala
2  Tbsp Butter
4-5 , 1 “  piece Cinnamon
4-5   Cloves       
4-5    Cardamom
2 Tbsp Vegetable Oil(for Sauting)    

Method:

Saute the chopped onions and green chillies until golden brown in a pressure cooker.Add in the tomatoes,ginger garlic paste,half of the corriander and mint leaves and stir to combine.After 5 minutes, add in the mutton pieces and salt and cook in high flame for 10 minutes after putting weight.Open after 10 mins and check the mutton.If not cooked, keep for another couple of whistles as required.Once cooked,stir in the garam masala,remaining leaves, cashew nut paste and curd (both of which you can blend together while preparing).

Cook the basmati rice along with the spices(cloves,cardomom,cinnamon and salt) for about 6-7 mins using 5 Cups of boiling water.Around this time,the rice should remain slightly undercooked.Drain the rice and layer it in a buttered baking dish along with specs of butter.Pour the mutton kurma from the cooker on the rice and top it again with the remaining rice diced with butter. Close this with aluminium foil and bake in 350 oven for 45 minutes. Pre heat the oven to 350 for 10 minutes before baking.Check whether the rice surface is not watery after baking.If watery,bake for another 10 mins or as required.

Serve with raitha,boiled eggs and date sauce.

My tip: To check if mutton is well cooked, try to split any piece into two.If it splits easily, then it means that the mutton is well cooked.

You may garnish before serving with fried onions and cashew nuts if required.Do not forget to butter the baking dish before baking to avoid drying up of the rice at the bottom.

PS: I learnt to prepare this from my sister, Lekshmi whose biriyani is one of the best I have ever tasted.

Lemon Rice

Ingredients :

1 Cup Basmati Rice
3 Cups Water
1  Tbsp Oil
1  Tsp Mustard seeds 
4  nos Green chillies 
1′ inch piece finely chopped Ginger
1  Tsp Tumeric
Salt To taste
1/5 Cup Lemon juice 
1/2 Cup Peanuts (roasted and split)
1  Tsp Coriander seeds
1  Tsp Sesame seeds (Optional)

Method:

Wash rice. Cook & allow it to cool.(See My tip in Tomatoe Rice on how to prepare rice).

Dry roast the coriander,sesame seeds & powder.
Heat oil in a pan.Fry seeds,ginger,chillies,peanuts
& tumeric. Add salt .Off the stove & add the lemon juice.
Add rice & finally mix in coriander/sesame powder. Serve hot with Chips or any Pappad of your choice.

Tomato Rice

Ingredients:

3 (Very ripe) or 4 medium sized Tomatos     
1 Cup Basmati Rice                            
1 Small Onion chopped fine                              
1 Inch piece Ginger
1 Tsp Chillie Powder                           
1 Tsp Jeera Powder                            
1 Tsp Garam masala  powder 
1/2 Tsp Turmeric powder
2 Tbsp Oil           
Salt (as per taste)
Fresh Corriander( For garnishing)
Mustard Seeds (For Seasoning)

Method:

Cook the Basmati rice and let it cool .

Heat oil in a pan and add mustard. when it splutters add onion and fry until translucent.

Add ginger,tomatoes,salt,turmeric & keep stirring.When everything is mixed together, add the dry masala powders.Stir for another 3-4 mins.Mash the tomatoes while stirring.When the tomatoes are cooked add the rice & combine.

Garnish with fresh corriander and serve hot.

My Tip : To prepare fluffy basmati rice , boil three cups water , add in the one cup rice and cook openly for 8 minutes in high flame.Check after 6 mins or so and if cooked strain immediately.Lay the rice in a flat dish for the steam to escape so that it wont overcook the rice .

You can also add mint leaves towards the end along with corriander leaves for extra flavour.

Vegetarian Fried Rice

Ingredients:

1/4  cup vegetable oil
4 eggs
1 small carrot peeled julien
1 small red onion,finely sliced
1 Tbsp finely diced ginger
100g (3 1/2 oz)  mushrooms ( button cut to half)
2 tsp  sea salt
4 cups Steamed Rice(See My Tip)
1 1/3 cups finely shredded Chinese Cabbage leaves
1 Cup fresh bean sprouts
2 Tbsp finely chopped coriander (cilantro) roots and stems
1 Tbsp light soya sauce
2/3 cup finely sliiced spring onions(scallions)

Method:

Heat little oil from the cup in a wok to scramble the eggs and keep aside.Heat remaining oil in hot wok and stir-fry onion,ginger,mushrooms,salt for1 minute.Add carrot,rice,cabbage,bean sprouts,coriander,soy sauce,and scrambled eggs(towards the end)and stir-fry for about 1 1/2 minutes.Lastly toss in spring inions and stir fry for 30 secs or until well combined and rice is heated through.Transfer rice to a bowl and serve immediatly.

My Tip : You can prepare nice fluffy steamed rice by boiling 4 cups water and adding one cup raw jasmin rice to the boiling water and lettting it cook openly for 8 minutes.

Chicken Noodle Soup

Ingredients:

1/2 bunch bok choy

450g (15oz) hokkien noodle or any other cooked

6 cup chicken stock ( u can prepare a nice stock by steamin chicken in pressure cooker with onion ginger garlic and green chillies)

2 Tbsp Light soya sauce( i recommnd this light one  - u can pick it up from chinese store)

1 tbsp ginger julienne

2 tsp oyster sauce

1 tsp white sugar

400g chicken breasts cut widthways into 1cm 1/2 inch slices

1 tsp sesame oil

1/2 cup spring onion(scallion) julienne

2 large red chillies(finely sliced)

Method:

Remove cores from bok choy, cut crossways into 4, then wash thorughly and drain

Place noodles in a colander and rinse well under hot running water , then drain

Bring stock to the boil in a large heavy-based pot.Add soy sauce , ginger, oyster sauce and sugar and stir to combine

Reduce heat ,add drained noodles and simmer gently for 30 secs.

Add bok choy and chicken and simmer for further 2 minutes or until chicken is just cooked through.( I added the precooked pressure cooked chicken)

Stir in sesame oil , then  remove pot from stove.

Place spring onion and Red chillies in a separate bowl and serve alongside soup.

My Tip- I included some veggies – carrots(julien),mushroom to this original recipe.Also added in the spring onion and red chilles towards the end to let the flavour seep in.Had prepared devoid of Oyster sauce and sesame oil and still tasted good.Total cooking time only 15 mins for this healthy and nutritious soup.