Tag Archives: south Indian biryani recipe

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

CLICK HERE for more Biryani recipes and CLICK HERE for more Chicken Recipes.

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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Karachi Briyani / Karachi Mutton Briyani – Ramzan Special

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Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.

I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…

For more Biryani recipes, CLICK HERE.

Preparation Time – 15 mins

Cooking Time – 40 mins

Serves – 5 nos

1 cup – 160 ml

Ingredients:

  • Mutton / Lamb – 300 gm
  • Basmathi / Long grain rice – 2 ½ cups
  • Ghee / Clarified butter – 2 tbsp
  • Oil – 4 tbsp
  • Garlic – 9 cloves
  • Ginger – 2” inch piece
  • Black peppercorns – 10 nos
  • Red chillies – 1 no
  • Green chillies – 2 nos
  • Garam Masala – 1 ¼ tbsp
  • Cloves – 8 nos
  • Star Anise – 3 nos
  • Cinnamon – 2 nos (1” inch piece)
  • Bay leaf – 2 nos
  • Turmeric powder – ½ tsp
  • Onions – 3 nos
  • Tomato – 2 ½ nos
  • Yogurt / curd – ¾ cup
  • Coriander leaves – 4 stalks
  • Mint leaves – 10 stalks
  • Salt to taste

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
  • Finely chop the tomatoes into pieces and keep it aside.
  • Chop the coriander stalks and mint leaves, keep it aside.
  • Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
  • Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
  • Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
  • Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
  • Add in the tomatoes and cook for few mins or until they turn mushy.
  • Add in the mutton pieces along with salt and cook for few mins.
  • Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
  • Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
  • Remove the lid when the pressure subsides.
  • Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
  • Pour in half the quantity of mutton pieces along with the gravy.
  • Again add in the leftover steamed rice and spread it all over the vessel.
  • Pour in the leftover mutton pieces and the gravy.
  • Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
  • Mix a tbsp of water with red color and sprinkle it over the rice.
  • Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.
  • Carefully remove the lid, mix the rice.

Serve hot. Goes out well for lunch with raita. I have served it with onion-tomato raita, cucumber slices and Brain fry.

Note: You can increase or decrease the quantity of red chillies and pepper corns as per your taste buds.

For more Ramzan/Ramadan/Iftar recipes, Click here.

 

Channa / Chole Biryani

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Biryani is the all-time favorite dish for both my hubby and son. As it’s Thursday (devotional day for me), I never cook or eat non-veg on this day. Mostly these Thursday will have something related with Channa may be a sundal or a gravy based thing and this time totally a different thing – it’s Biryani.

Channa is known as chickpeas, chole, kondakadalai… Channa is highly rich in protein and goes out well with aromatic spices as Biryani. Let me share the recipe…

For more veg and non-veg biryani recipes, click here.

Taking it to Fiesta Friday#120 hosted by Angie@thenovicegarderner, partying partying let’s party…

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Ingredients:

  • Channa / Chickpeas – ¾ cup
  • Long grain / Basmathi  rice – 2 cups
  • Onions – 1 ½  no
  • Tomato – 1 no
  • Green chilles – 1 no
  • Ginger – 1”inch stick (2 pieces)
  • Garlic – 8 cloves
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cinnamon – 2 inch stick (2 pieces)
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Coriander leaves – 3 stalks
  • Mint leaves – 4 stalks
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp.

Preparation:

  • Soak channa overnight or for 12 hrs. Drain the water and pressure cook them with 3 cups of water for 5 whistles. Remove the lid when the pressure subsides, drain the water, keep the channa and reserve the drained water.
  • Peel and finely chop the onions and tomatoes.
  • Clean and wash the rice in water, drain the water and keep it aside.
  • Take coriander leaves, mint leaves, ginger, garlic and green chillies in a blender. Blend them to a fine paste by adding little water and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the star anise, cloves, cinnamon, bay leaf and cardamom, wait until aroma comes out.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the grounded green paste and cook until the oil the separates or until it turns dark green.
  • Add in the spice powders (turmeric powder, chilli powder, coriander powder) and cook until the raw smell goes off.
  • Add in the boiled channa and rice along with salt, cook for few seconds.
  • Take the reserved water (leftover water while boiling channa), pour 2 cups and 2 cups of water, and wait until it boils.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides.
  • Give a stir, transfer it to a bowl and serve hot.

Serve hot. Goes out well for lunch with any raita. I have served it with onion raita, pappad, mango pickle and apple cinnamon preserve.