Chicken Biryani in Slow Cooker

Biryani !! The mention of this dish always makes me drool and undoubtedly I can have a serving of biryani even with a full stomach. And I know nobody can resist a plate full of yummy biryani. But whenever I think about preparing the same, I feel really tired by thinking the elaborate process involved in cooking of biryani and I can totally not prepare it, no matter how much I'm craving for it. I'm sure you know the feeling of craving something and then not being able to have it because you are too tired to prepare it and you know you won't get that awesome dish anywhere else.

But now, you actually can! And without tiring yourself out and also without putting in much of an effort and time. Believe me, we had this biryani on a weeknight dinner which was a working day, all because my slow cooker was putting in all the efforts to make this yummy biryani, bursting with flavors, while I was at work. It's so simple you could actually put in just 15 minutes of your time and can relish this dish any day. It requires some before hand preparation though, but 15 minutes, for a biryani, I'm sure that's not asking a lot.

Ingredients:

For marination:

Chicken: 300 gm
Ginger-garlic paste: 6 tsp.
Yogurt: 1 cup
Salt to taste
Red chilli powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Garam masala: 1 tsp.
Mango powder: 1 tsp.
Lemon juice: 4 tsp.

For masala:

Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger (chopped): 6 cloves
Garlic (chopped): 1 inch
Green chilli (chopped): 1
Tomato (chopped): 2
Butter: 2 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Garam masala: 1 tsp.
Kasoori methi: 1 tsp.
Yogurt: 1/4 cup

For biryani:

Rice: 2 cups
Cooking oil: 3 tsp.
Onion (sliced): 2
Cashews: a few
Home made biryani masala: 2 tsp. (Recipe: Home made biryani masala)
Milk: 1/4 cup
Saffron strands: a few
Mint leaves: a handful
Coriander leaves for garnish

1. Wash and clean the chicken and marinate the chicken in marinating ingredients. Cover and refrigerate overnight or 8 hours. 
2. Take out the marinated chicken 30 minutes before you begin the preparation to bring it to room temperature.  
3. Turn on your slow cooker and add oil to it. Add the marinated chicken and mix it. 
4. Add the chopped onions, garlic, ginger, green chili and mix well. 
5. Add the salt and red chili, mix well. Add the dollop of butter and cover the slow cooker. Turn it on the low mode and leave for work. Let it cook slowly for about 8 hours. 
6. After 8 hours, add the chopped tomatoes and the yogurt. Mix well and cover again and turn on the mode to high. 
7. Boil rice: How to make the perfect boiled rice. 
8. Turn off the slow cooker. Take out all the contents in a big bowl. Now layer the rice at the base of slow cooker bowl and then a layer of chicken. Add another layer of rice and sprinkle the mint leaves. Add the remaining chicken and cover it with another layer of rice. 
9. Sprinkle the biryani masala over this rice layer. Add the saffron strands and sprinkle the milk. Cover the slow cooker and turn on again on slow mode. Leave for an hour. 
10. Heat oil in a deep bottomed pan and fry the sliced onions until they are brown and crisp. Toast the cashews in the same oil. 
11. Open the slow cooker, add the sliced onions and cashews, garnish with fresh coriander leaves and serve hot !! 

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100 Chicken Recipes

Chicken has been one of the favorite in my household ever since I have begun to experiment with various kinds of chicken recipes. I still remember the first time I made Sri Lankan Chicken Curry; that dates back to a regular Sunday afternoon; March 9, 2014. At the beginning of this journey, I never imagined I would get to a whooping 100 different kinds of recipes just with chicken as it was just a out of the ordinary experiment. 

I haven't stopped ever since and it's just today I have completed cooking my 100th chicken recipe; Peshawari chicken Curry. The journey went about with chicken curries, marinated chicken, non-marinated chicken, grilled chicken, chicken stir fries, chicken biryanis; you name it !! I haven't found the time to write all the recipes so will keep on updating this post with the recipe links which are missing. Till then, keep cooking, keep enjoying and leaving your valuable feedback which always means a lot. 

Achaari Chicken Tikka

Ambur Chicken Biryani

Amritsari Murg Makhani

Beetroot Chicken

Bhuna Kadhai Chicken

Butter Chicken

Butter Chicken with a twist

Chettinad Chicken

Chicken Achaari

Chicken Biryani in slow cooker

Chicken Cafreal

Chicken Curry Masala

Chicken Do Pyaza

Chicken Keema Curry

Chicken Lababdar 
Chicken Lazeez

Chicken Makhani 

Chicken Rezala

Chicken Salna

Chicken Tikka Biryani 

Chicken Tikka Masala

Chicken Tikka on Skewers

Chicken Xacuti

Coconut Coriander Chicken

Coorgi Gawti Chicken

Coriander Chicken Biryani 
Daddy's Chicken curry (Authentic family recipe)

Dahi masala kadhai chicken

Dhaba Style Chicken Curry

Dindigul Chicken Biryani

Dogri Chicken Masala

Fusion Chicken (Greek- Indian Chicken curry)

Ghee Chicken (Manglorean Style)

Green Walnut Chicken Curry

Grilled Chicken Jalfrezi

Grilled Coriander Chicken (and 8 marinating mixes)

Grilled Tomato Chicken

Hara Masala Chicken 

Hariyali Grilled Chicken

Hasselback Chicken in Tomato curry

Herbal Chicken

Himachali Tawa Murg

Hyderabadi Biryani

Hyderabadi Chicken Curry

Incredible Chilli chicken

Jaipuri Chicken

Jasha Maroo (Bhutanese Minced Chicken)

Kadhai Chicken Masala

Kaju Murgh

Kala Jeera Murgh

Kashmiri Chicken Curry

Kasoori Methi Chicken

Khara Chicken

Kodi Kura (Andhra Style Chicken Curry)

Kodi Veppude (Andhra style chicken fry)

Kolhapuri Chicken

Kolhapuri Pandhra Rassa

Kolhapuri Tambda Rassa (Grilled Chicken)

Konkani Chicken curry

Kori Ghassi (Manglorean Chicken)

Kozhi Milagu (Pepper Chicken Curry)

"Kuch Bhi" Chicken

Lahori Chicken Biryani

Lehsuni Murgh

Lemon Chicken

Madras Chicken Curry

Malabar Dum Chicken Biryani
Mel-Jol Chicken

Mint Chicken Korma

Mughlai Chicken Biryani

Murgh Dahi Masala

Murgh Hyderabadi

Nawabi Chicken Curry

Olive Green Chicken
Onion Chicken

Orange Chicken

Panch Phoran Chicken Curry 
Peshawari Chicken (Pakistani chicken curry)

Red Chicken

Rogan Josh (Chicken Masala)

Royal Chicken Shorma

Rustic Kadhai Murgh
Saffron Chicken

Shahi Malai Chicken

Shahjahani Chicken

Simple Chicken Biryani

Simple Chicken Cury

Spinach Chicken

Sri Lankan Chicken Curry

Tandoori Chicken

Talawa Chicken

Tari Wala Murgh (Chicken curry gravy)

Tawa Chicken Biryani 

Teekha Murg

Thai Chicken Curry

Thai Red chicken curry 

Walnut Chicken Curry

Yoghurt Chicken Curry

Zafrani Chicken Biryani

Zafrani Chicken Curry

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Hyderabadi Vegetable Dum Biryani

Me and my wonderful friends have always maintained that Biryani always equals mutton biryani and you cannot actually call anything else a biryani at all; and I'm sure my non-vegetarian friends would agree to the core. As I have not been eating meat for quite a long time now, I have always prepared chicken biryanis and fish biryanis and loving and embracing my biryani with all my heart.

To a non-vegetarian like me, the first choice for biryani would undoubtedly be mutton/chicken and that's the reason I haven't prepared anything remotely which would both be vegetarian and a biryani; well I call the vegetarian version a pulao. But recently I had vegetarian friends over and that was the sole reason to make me try my hands on making a vegetarian biryani. I did not want to serve a pulao, but something special; so I chose to prepare this Hyderabadi Vegetarian Biryani: inspired from my recipe of Hyderabadi Chicken Biryani which I have prepared and devoured many a times.

This is an elaborate recipe with long preparation time, and even though I never imagined, I actually loved the light and royal feeling, both at the same time with each bite of this flavorful biryani: the goodness of vegetables, the aroma of spices and the royal taste with cashews and saffron will make you drool just at the sight of this amazing dish. So let's move on to the awesomeness !!

Ingredients:

For the rice:

Rice: 3 cups
Cloves: 3
Green cardamom: 2 (add seeds and covers too)
Black cardamom: 1
Cinnamon stick: 1 inch

For the curry:

Cooking oil: 6 tsp.
Shahi jeera: 1 tsp.
Black cardamom: 1
Mace: 1
Cloves: 3
Cinnamon: 1 inch
Bay leaves: 2
Onion (chopped): 1 big size
Ginger-garlic paste: 4 tsp.
Tomato (finely chopped): 2
Salt to taste
Red chilli powder: 1 tsp.
Potatoes (finely cubed): 3
Carrot (peeled and cubed): 2
Peas: 1 cup
Yogurt: 1 cup

For the biryani:

Ghee: 2 tsp.
Cooking oil: 4 tsp.
Onion (thinly sliced): 1 big
Cashew nuts: 6-8
Mint leaves: a handful
Coriander leaves: a handful
Saffron strands: 3 pinches
Milk: 1/2 cup

1. First we will prepare the rice: Boil the rice as you normally do. If you want to see how I boil rice without a rice cooker, check this link: How to make perfect boiled rice. I drain the water and cover and let cook in steam and that's where I add the spices: cloves, green cardamom seeds (and covers separately), black cardamom and cinnamon. 
2. Add the spices after draining the water and before covering. Or you can add the spices while boiling the rice as well if you don't want to drain the water.
   
   
3. Now we prepare the vegetable curry. Heat oil on medium flame and add the whole spices: shahi jeera, cardamom, mace, cloves, cinnamon and bay leaves. 
4. Add the chopped onions and let fry until they turn transparent.
5. Add the ginger-garlic paste and fry until the raw smell goes away. I have used grated ginger and garlic in this recipe.
6. Add the chopped tomatoes and sprinkle a little salt. Let cook until the tomatoes are soft and mushy. Add the red chilli powder and mix well and let cook for another minute.
7. Add the chopped and prepared vegetables: potatoes, carrots and peas. You can also add cauliflower and green beans if you like but I did not add in this recipe. Sprinkle little more salt and mix everything well. Let cook for about 2 minutes. 
8. Add the yogurt and mix well. Do not add any water. Cover and let cook for about 10 minutes or until the vegetables are tender. If adding cauliflower, add the florets to boiling water before adding to the curry. 
   
9. Remove the cover and turn off the flame. The curry is ready and now we will layer the biryani.
10. Layering the biryani: Take a heavy bottomed pan and add the ghee to the base. This will prevent the biryani from sticking to the base.
11. Add a thin layer of rice and spread evenly. Add a layer of the prepared vegetable curry.  Sprinkle chopped mint leaves. 
12. Add another layer of rice and another layer of vegetables over it. Sprinkle the chopped coriander. Add the final thin layer of rice over it and cover everything evenly with the rice layer. 
13. Add the milk over the layered biryani and sprinkle the saffron strands over it. Cover and add weight over the lid (or seal it with dough) and put this complete setup over minimal flame for about 20 minutes to let every flavor mix in together and produce a wonderful taste.
14. While the biryani is cooking on slow flame, prepare the onions and cashews. Heat the oil and another pan and add the sliced onions. Let fry on medium flame until the onions fry completely and start getting brown and crispy. Drain the oil and remove the onions on kitchen paper to absorb extra oil.
15. In the same oil, fry the cashews until they start becoming little brown on the sides. Turn off the flame, drain the oil and remove the cashew too on a kitchen paper. 
16. To use up less oil in your biryani, fry the onions before you begin to prepare the vegetable curry. In step 3, first fry onions, then cashews and use the same oil for making vegetable curry.
17. Open the lid carefully and top with the fried onions and cashews. Mix carefully and serve hot. The accompanists for Hyderabadi Biryani is always Hyderabadi Mirch Ka Salan but you can also prepare Tamatar Ka Salan or Baby Onion ka Salan to go with the biryani.  

I had prepared this as a main course meal for my guests so did not prepare Salan but rather served it with rich and creamy Dal Bukhara, Boondi Raita, Mint coriander chutney and Mango Shrikhand for dessert.

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Looking for more vegetarian rice and biryani varieties? Try this Green Broccoli Pulao, Kashmiri Pulao, Mint Rice, Malabar Vegetable Dum Biryani, Achaari Coriander Pulao, Mix Vegetable Pilaf and Qubooli Biryani.  

Mix vegetable pilaf

This is one simple and quick recipe for those tiring weekdays. This recipe can be made with leftover boiled rice as well (which is what exactly I did). This contains a lot of vegetables and you can add all the available veggies and serve it with simple pickle or yogurt. It is very filling food and easy to prepare.. I whipped it up in 15 minutes..

Ingredients:

Boiled rice: 2 cups
Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Onion (chopped): 1
Potato (chopped): 2 (medium sized)
Carrot (chopped): 1
Ginger (grated): 1 inch
Green chilli (chopped): 1
Tomato (chopped): 1 (big size) I used 6 cocktail tomatoes, halved.
Peas: 1/4 cup
Salt to taste
Red chilly powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
A lot of coriander leaves to garnish

1.  Heat oil and crackle the cumin seeds. Add the chopped onions and fry until they start getting transparent.
2. Add the potatoes, carrots and any other veggies (boiled cauliflower, beans, capsicum) you would love to add and sprinkle salt. Let them cook completely. This will take about 10 minutes.
3. Add the ginger, green chilli and the tomatoes. Add the peas and the spice powders: red chilli powder, coriander powder and garam masala. Mix everything well and cook until the peas are done and the tomatoes are soft. 
   
4. Add the boiled rice and mix everything well. Turn off the flame after 2 minutes and garnish with a lot of coriander leaves. Simple and healthy veggie pilaf is ready !!

Malabar Vegetable Dum Biryani

Usually my love in biryanis is limited to non-vegetarian dishes. I mostly use chicken and fish for preparing flavorful, mouth watering biryanis. I had prepared this biryani for my vegetarian friends and they loved it!! That was the time I did not use to document my recipes so did not take any pictures. Using the same picture from my Malabar Dum Chicken Biryani. This biryani recipe is for all the vegetarian friends who love to enjoy biryani in their own ways.


Ingredients:

To fry:

Ghee: 3 tsp.
Cooking oil: 1 tbsp.
Onions (sliced): 2
Cashew nuts: accordingly
Raisins: accordingly

For the rice:

Ghee: 2 tsp.
Rice: 2 cups
Cardamom: 2 (seeds)
Cinnamon stick: 1 inch
Cloves: 2

For the vegetable curry:

Potatoes: 2 (chopped)
Cauliflower florets: 1 cup
Carrot: 1 (or more if desired)
Peas: 1/2 cup
Cooking oil: 2 tsp.
Garam masala: to taste
Tomato (chopped): 1
Ginger (grated): 1 inch
Garlic (grated): 3 cloves
Green chilli (chopped): 1
Salt to taste
Mint leaves (chopped): a handful
Biryani masala: 1 tsp.
Lemon juice: 2 tsp.

For the biryani:

Ghee: 2 tsp.
Garam masala: as required
Milk: 4 tbsp.
Saffron strands: a pinch
Chhapati dough (to seal the vessel for dum)
Coriander leaves: to garnish

1. Heat ghee and cooking oil and fry the onions on medium heat until they become fried, brown and crispy. Drain the oil and keep aside. Next, fry the cashews and raisins in the same pan and drain and keep aside.
2. Wash and keep the rice aside. Keep a pan (for the rice) on another stove and heat ghee. Add the drained rice and fry for about 2 minutes. Add water (2 cups) and add the whole spices: cardamom (seeds), cinnamon and cloves.
3. Add the lemon juice, mix and let rice cook and when it is done, turn off the heat and cover it and let it sit.
4. Warm the milk in microwave for about 30 seconds and add the saffron strands to it. Keep aside.
5. By this time we will prepare the vegetables. Cut the cauliflower into florets and boil in salted water till they are slightly cooked and a little soft. 
6. Chop the potatoes and fry them a bit in the same oil and ghee mix in which the onions were fried. Drain from the oil and remove the fried potatoes. Sprinkle garam masala on the potatoes.
7. Fry the carrots in the same way as the potatoes or both could be fried together. Carrots can be chopped either in rounds or slit length-wise. Keep all the vegetables aside. Vegetables can also be boiled but I prefer to fry them for a bit so they taste better.
8. Heat the same pan and add 2 tsp. oil. Add the chopped tomatoes and let cook on medium heat till they soften. Then add ginger, garlic, green chillis and mix well. 
9. Add the fried vegetables and peas, salt and the chopped mint leaves. Mix everything well and let cook for about 2 minutes until everything is mixed and absorbed well. 
10. Add biryani masala (or garam masala) and lemon juice. Give a quick stir and turn off the flame. 
11. Now start making layers: In a heavy bottomed deep pan, begin by adding the ghee. Then add half the cooked vegetable masala. Now add half the rice in another layer above it. Sprinkle little garam masala, spread half of the fried onions and half of the cashews and raisins.
12. Add the remaining cooked vegetable masala in a layer above the rice layer. Add the remaining rice on the top layer. Add the other half of onions and the remaining cashews and raisins. Add the saffron milk to the pan and cover with a lid.
13. Now knead the dough as you would for chappati and tightly cover the edges of the cover on the pan with it so it gets sealed and no air can escape. You can also cover with a lid and place a heavy weight on the lid and it works the same as dum !
14. Keep this pan with cover on the lowest heat for about 10 minutes and let cook. This is so that the rice and the masala gets fused in together. Don't keep it for long time as the veggies are already cooked so they might become mushy. 
15. Remove the seal, open the cover and garnish with coriander leaves. Serve hot !!

Green Broccoli Pulao

Ingredients:

Rice (boiled): 3 cups
Broccoli: 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Black cardamom: 1
Bay leaf: 1
Cinnamon: 1 inch
Cloves: 2
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Peas: 1/2 cup
Mint leaves: a few

1. Separate the broccoli florets and boil them in warm water. Drain the water and keep the broccli aside.
2. Heat oil in a pan and add the whole spices: cumin, black cardamom, bay leaf, cinnamon and cloves. Let them splutter.
3. Add the chopped onion and fry until they are transparent. Then add the ginger-garlic paste and fry until the raw smell goes away. 
4. Add green chilli and broccoli and mix everything well. Let the broccoli cook for about 10 minutes until it is soft and tender. 
5. Add peas and mint leaves. Add salt, red chilli and garam masala and mix everything well. Cook on medium flame until the peas are done. 
6. Add the boiled rice and mix everything well. Turn off the flame after 2 minutes and serve hot !!

I served this pulao with Murgh Dahi Masala.

Hariyali Fish Biryani

Ingredients:

Fish: 250 gm (I used Salmon fish)
Basmati Rice: 2 cups (boiled)
Ginger-garlic paste: 3 tsp.
Coriander leaves: a bunch
Lemon juice: 2 tsp.
Asafoetida: a pinch
Garam masala: 1 tsp.
Fenugreek powder: 1/2 tsp.
Cooking oil: 3 tsp.
Onion seeds (kalonji): 1/2 tsp.
Shahi jeera: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Cinnamon: 1 inch
Green cardamom: 2
Dried red chilli: 1
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Poppy seeds: 1 tsp.
Mint leaves: a few
Mint powder: 1/2 tsp.
A few Saffron strands

1. Wash the fish fillets and keep aside. Make a paste of ginger-garlic, coriander leaves (save few for garnishing), asafoetida, garam masala and lemon juice. Marinate the fish in this mix and keep aside for 15 minutes. 
   
2. Heat oil on medium flame and add the fish along with the marinade. Sprinkle fenugreek powder over the fish, mix well and fry carefully so as not to break the delicate fish. Fry for 2 minutes on both sides and remove, draining the oil in the pan, and keep the fish aside.
3. Heat the same oil again (the oil is flavoured now) and add the whole spices: onion seeds, shahi jeera, mustard seeds, fenugreek seeds,cinnamon, cardamom seeds and dried red chilli. 
4. When the spices splutter, add the chopped onions and fry until transparent. Add the tomato and green chilli and sprinkle salt. Fry well until the tomatoes are soft and mushy.
5. Add red chilli, turmeric and poppy seeds. Mix well and after half a minute, add the fried fish and mix well. Turn off the flame. Fish masala is ready.
6. Now in a deep container, start layering the biryani. First add half the fish masala. Then add little mint leaves and add a layer of boiled rice. Again add bit of mint leaves and add the remaining half of fish masala, remaining mint leaves and the final layer of the other half of rice.
7. Sprinkle mint powder and saffron over the top of the final layer. Cover the container with a tight lid and keep on the lowest flame for 10-15 minutes. Remove cover, mix well, garnish with coriander leaves and serve this wonderful lip-smacking delicacy piping hot !!

Achaari Coriander Pulao

Ingredients:

Rice: 2 cups
Pickle oil or Mustard oil: 3 tsp.
Dried red chilli: 2
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaves: 2
Turmeric powder: 1 tsp.
Onion (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Yoghurt: 4 tsp.
Red chilli powder: 1 tsp.
Salt to taste
Garam masala: 1/2 tsp.
Coriander: 1 bunch

1. Add onion, ginger, garlic, dried red chilli, fennel seeds, fenugreek seeds, cloves, bay leaves to a mixer and grind to a smooth paste. To this add yoghurt, turmeric powder, garam masala, some chopped coriander leaves, 1 tsp. pickle oil and keep aside for 30 minutes.
2. Boil the rice and keep aside. 
3. Heat the remaining 2 tsp. oil and add mustard seeds and coriander seeds. Add the remaining chopped coriander and save some for garnish. Mix well and add the ground mix which was kept previously.
4. Add salt and red chilli powder and mix well. Let the mix cook for about 10 minutes, when the raw smell no longer appears. 
5. Add the boiled rice and mix well. Garnish with coriander leaves and serve with any raita. 

Kabuli Chana Pulao

Ingredients:

Rice: a cup

Kabuli chana: 1/2 cup

Cooking oil: 2 tsp.

Bay leaf: 1

Black peppercorns: a few

Cloves: 2

Cumin seeds: 1/2 tsp.

Onion paste of one onion

Ginger-garlic paste: 2 tsp.

Tomato puree of one tomato

Salt to taste

Red chilli powder: 1/2 tsp.

1. Soak the chana in water overnight or for at least 8-10 hours, they will double in size. Wash and pressure cook with 2 cups water till they are soft. Let the pressure settle and then open the pressure cooker. Don't throw the water.
2. Heat oil in a pan and add the cumin, cloves, cardamom, bay leaf and sauté them. Add the onion paste and mix well. Let cook until the paste starts browning and leaving oil on the edges. 
3. Add the ginger garlic paste and fry for two minutes. Add the tomato puree and add salt, red chilli and a pinch of garam masala (optional). Mix well and fry until the tomatoes are cooked and the masala leaves oil on the sides. 
4. Now strain the boiled chana in a separate bowl and measure the water remaining in the pressure cooker. 2 cups water is needed to add to cook the rice, so discard more than two cups, if it is less, make up by adding more hot water to the pan with the cooked masala and mix well.
5. Add the washed rice to the pan and mix well. Cover and let cook until the rice are 90% done on medium flame. Now open cover and mix the boiled chana along and cover again for 5 minutes. 
6. Turn off the heat and remain covered. Open after 10 minutes and garnish with coriander leaves (optional) and serve hot !!

Mint Rice

Ingredients:

Rice: 2 cups
Mint leaves: about 25-30
Dried red chilli: 2
Garlic cloves: 3
Cooking oil: 2 tsp.
Bay leaf: 1
Cinnamon: 1 inch
Cumin seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Asafoetida: a pinch
Salt to taste
Red chilli powder: 1/2 tsp.
Green chilli (chopped): 1
Garam masala: 1/4 tsp.
Kasoori methi: 1/4 tsp.

1. Boil the rice as you normally do and keep aside. To see how I boil rice is here: How to make the perfect boiled rice.
2. Add the mint leaves (leave behind about 5-6), garlic, cinnamon and dried red chilli to the mixer. Grind to a smooth paste and keep aside.
3. Heat oil in a pan and add cumin seeds. When they splutter, add the bay leaf and asafoetida. Mix and add the chopped onions after about 30 seconds. Fry until they are transparent.
4. Add the remaining mint leaves and mix well and let cook for about a minute.
5. Add the tomato and green chilli. Add salt, red chilli powder and mix well. Let cook until the tomatoes are soft and mushy. 
6. Add the ground mint paste and mix well. Let cook for 2-3 minutes. Add the boiled rice and mix well. Add garam masala and kasoori methi. Mix well and turn off the flame. Serve hot with Garlic Raita.

Tomato Rice

Tomato Rice is a very simple and quick recipe which can be made within 30 minutes for a quick meal or when you are feeling lazy. I sometimes make this after I come back tired from after a holiday or a trip and I'm in no mood to cook. This recipe can be made with just the basic ingredients and tastes awesome.. 

More rice recipes:

Green broccoli pulao

Indian fried rice

Mint rice

Masala Pulao (spiced rice)

Tawa Pulao

Tomato rice recipe:

Ingredients:

Rice: 1 cup

Cooking oil: 2 tsp.

Mustard seeds: 1 tsp.

Urad Dal: 1 tsp.

Asafoetida: 1 pinch

Onion (chopped): 1

Green chilli (chopped): 1

Tomato (chopped): 2

Salt to taste

Turmeric powder: 1/2 tsp.

Red chilli powder: 1/2 tsp.

Curry leaves: a few

Sambhar Masala: 1 tsp.

Sugar: 1/2 tsp.

1. Boil the rice as you would normally do. To read about how I make the boiled rice, read here: How to make the perfect boiled rice.
2. Heat oil and add mustard seeds and urad dal. Add asafoetida and turmeric powder after 10 seconds.
3. Add onions, green chilli and curry leaves. Fry till the onions are transparent.
4. Add the tomatoes and the salt. Let cook until the tomatoes are soft and mushy.
5. Add red chilli powder, sambhar masala and sugar and mix well. Let cook for another 2 minutes. Add 1/2 cup water and let it boil.
6. After the masala is reduced to half, add the boiled rice. Mix well, cook for another minute and turn off the heat. Serve hot with raita and pickle.

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Malabar Fish Biryani

The word "Biryani" has always made my mouth water, always made me crave for some, no matter what time of the day/night it is, even if I'm already full, I can always use some biryani. Ever since I have started to try my hands on chicken, I have tried various different types of chicken biryanis such as Hyderabadi Biryani, Malabar Dum Chicken Biryani, Ambur Chicken Biryani, and more.. So the thought of trying out biryanis from fish also clicked me. And here it is !! Presenting my wonderful Malabar Fish Biryani.

This one is a little more time consuming than usual, but get your ingredients right, with fresh fish on your hands, music in the background and the quiet of the weekends, and you are sure to deliver this aromatic and delicious flavour blended in the biryani and everyone is sure to keep asking for more..

Ingredients:

For the marination:

Fish: (200 gm) Any fish can be used but I used Salmon
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Lemon juice: 3 tsp.

For the curry:

Cooking oil: 3 tsp.
Onion (sliced): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Green chilli (chopped): 1
Mint leaves: a few
Coriander leaves: a few
Tomato (chopped): 1
Curry leaves: a few
Chilli powder: 1/2 tsp.
Coriander powder: 1 tsp.
Salt to taste
Poppy seeds: 1 tsp.
Yoghurt: 1/2 cup
Garam masala: 1 tsp.

For the rice:

Rice: 2 cups
Ghee: 2 tsp.
Onion (sliced): 1
Cardamoms: 2
Cloves: 2
Black peppercorns: 10
Cinnamon stick: 1 inch
Lemon juice: 2 tsp.

For the biryani:

Onion (sliced): 1
Cashew nuts: 6-7
Raisins: 5
Saffron: 2 pinches

1. Wash and cut the fish into pieces. Make a mix of the marinade ingredients and marinate the fish in it for 20 minutes. By that time prepare other things.
2. Heat oil/ghee in a pan and fry the cashew nuts and raisins. Drain from the ghee and keep aside.
3. In the same pan, fry one sliced onion which is to be used for the biryani. Fry on medium heat until golden brown and crispy. Drain ghee/oil and keep aside.
4. Wash the rice and boil the rice as you would do normally. This is how I make it: How to make the perfect boiled rice.
5. Heat 2 tsp. oil for the rice and add cardamoms, pepper, cloves and cinnamon. Mix well and add the sliced onions. Fry till they are transparent and add this complete mix to the rice. Add the lemon juice and mix well. Cover the rice and keep aside.
6. Heat the same oil and fry the marinated fish on medium flame. Fry till both sides are done and are golden brown. Drain from the oil and keep aside.
7. Heat up the oil and add little more oil if required. Add the sliced onions and fry until they are transparent. 
8. Add ginger, garlic, green chillis and mix well. Let cook for 2 minutes. 
9. Add mint leaves, coriander leaves and curry leaves. Mix well and add the tomatoes. Add little salt, red chilli powder and coriander powder. Mix everything well and let cook till the tomatoes become completely soft. 
10. Add poppy seeds, garam masala and yoghurt. Mix well and let cook for 2 minutes. Add the fried fish pieces. Cook for another 2 minutes and turn off the flame.
11. Now take a deep bottomed vessel and add a layer of this fish masala. Add another layer of rice and add half the cashews, raisins and fried onions. 
12. Add another layer of fish masala, another layer of rice and the remaining cashews, raisins and fried onions. Add the saffron on the top.
13. Cover this vessel with a tight lid and put it on low flame for 10 minutes. Remove from heat, let remain covered for another 10 minutes. 
14. Remove cover, mix well and serve hot.

Brinji Rice

Brinji rice is a wonderful, simple and flavourful rice variety I made in which the main ingredient which flavours the rice is brinji leaves (tej patta or bay leaf). It is called brinji leaf in Tamil.

Ingredients:

Rice: 1 cup
Cooking oil: 2 tsp.
Cashews: a few
Bay leaves (Brinji leaves): 2
Cinnamon stick: 1/2 inch
Star Anise: 1
Cloves: 2
Cardamom: 2
Fennel seeds: 1/2 tsp.
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Coconut milk: 1 tsp.
Mint leaves (or mint powder): a few (or about a tsp.)
Salt to taste

1. Heat 1 tsp. oil in a pan and fry the cashews a bit on medium flame. Drain and keep aside, let the oil remain in the pan.
2. Wash and cook the rice as you normally do. To follow how I do the same, read How to make the perfect boiled rice.
3. While the rice is being cooked, heat the pan with the oil again, fry cinnamon, cloves, bay leaves, star anise, cardamom and fennel seeds. Before you cover the rice, add this fried whole spices to the cooked rice and let it set for sometime.
4. Heat remaining 1 tsp. oil in the same pan, add chopped onion and fry until golden. Add the ginger-garlic paste, green chillis, salt and mint. Mix well and let cook for 2 minutes. 
5. Add the coconut milk and combine well. Turn off the heat and mix the contents with the cooked, flavored rice. Mix well and top with fried cashews and garnish with coriander leaves (optional). Serve hot.