Tag Archives: variety of rice

Jul30

Chicken Biryani – Tamil Nadu Style

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I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

Also check out Biryani collections – CLICK HERE

Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style

Ingredients:  

  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –

Preparation:

  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.
Ingredients – 1
Ingredients – 2
Spices getting fried in ghee
Chicken getting fried
Chicken Biryani – TamilNadu Style

Serve hot with onion raita, gravy.

 

Jul19

Garlic and Egg Fried rice

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A fast and flavor-packed recipe to ward off those untimely hunger pangs! Rice tossed with the goodness of egg, the burst of garlic and few oriental flavours.

Garlic and Egg Fried rice

Garlic and Egg Fried rice

 

Ingredients:

  • Ginger – 3” inch stick
  • Garlic – 10 Cloves
  • Egg – 5 nos
  • Red chilli flakes – 2 tsp
  • Soya sauce – 2 tsp
  • Ajinamoto – ¼ tsp
  • Coriander leaves – a handful
  • Spring onion – 5 strands
  • Pepper powder – 2 tsp
  • Steamed rice – 3 cups
  • Salt to taste
  • Oil -4 tsp
Garlic and Egg Fried rice
Beaten eggs
Ingredients
Egg fried with spring onions and coriander
Steamed rice getting fried
Garlic egg fried rice served with velvety chicken and greeny sauce

Preparation:

  • Crush ginger and garlic. Finely chop spring onions and coriander.
  • Beat the egg with salt.
  • Heat oil in a kadai.
  • Pour in the egg and fry them.
  • Add ginger, garlic, red chillies and ajinamoto.
  • Add the steamed rice and toss well.
  • Add salt, pepper powder and soya sauce.
  • Garnish with coriander leaves and spring onions.
  • Stir them well and transfer to a bowl.

Serve hot with gravy. I accompanied this Garlic and Egg fried rice with Black Velvetty chicken and green sauce.

May26

Curd (Yogurt) Rice / Thayir Sadham

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Curd rice is also known as Yogurt rice, it’s served with pickle. It is served as the end up dish with every south Indian meals. Kids love them a lot. Curd rice can be seasoned with different ingredients such as spicy curd rice and sweet curd rice. One of the most important, but the right word than important is it’s the must in variety rice.

Curd (Yogurt) Rice / Thayir Sadham

Curd (Yogurt) Rice / Thayir Sadham

Ingredients:

  • Steamed rice (raw rice/pacharisi) – 2 cup
  • Curd/Yogurt – ½ litre
  • Milk – 1 cup
  • Ginger(grated) – 2 tsp
  • Green chillies – 2 nos(chopped)
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Asafoetida – ¼ tsp
  • Curry leaves – a strand
  • Oil – 1 tsp
  • Coriander leaves – a handful(finely chopped)
  • Salt to taste
Rice getting mashed
Spices, green chilies and curry leaves getting splattered
Mashed steamed rice with curd/yogurt and milk
With tempered spices
Curd (Yogurt) Rice / Thayir Sadham
Curd (Yogurt) Rice / Thayir Sadham

Preparation:

  • Chop the green chilies, peeled ginger and coriander leaves to fine pieces.
  • Mash the steamed rice in a wide mouth bowl.
  • Pour in curd and milk, mix well.
  • Heat oil in a kadhai, add in mustard, black gram, curry leaves, asafoetida, ginger, green chillies and bengal gram.
  • Cook until the raw smell goes or until the spices splatter and the gram’s turns golden brown in colour.
  • Pour it to the rice and mix well.
  • Add in the required amount of salt and then coriander leaves. Mix well.
  • Set it aside for an hour.

Serve with pickle or any deep fry as you wish may be vegetarian or non vegetarian. Usually I accompany with chicken kebab and pickle or potato fry or cauliflower fry and pickle.