chicken biriyani( our own style)

•110000008UTC27,2007 • 4 Comments


Finally I made myself some time to sit down and post this recipe. Last week in our work place one of our collegues  got married and we decided to give her a surprise wedding shower . As the only Indian on our unit I decided to take the pride to let my companions taste the Indian food. I was so excited about it and as a chef, my husband agreed to take the leading role this time. I was getting everything gathered for him and cleaning up the mess, washing up etc….The party went really well and so as my biriyani . I was busy after that for a while explaining how it is made and what ingredients and I was so glad..

Let me share with you the recipe


chicken(boneless)        1lb(approximately 1/2 kg)

biriyani rice                  1lb(1/2 kg)

Onions                          2 medium sized

garlic                            4-5 pods

ginger                              1/2 inch piece

green chillies                3

coriander leaves      1/2 bunch

salt                to taste

 water              double the amount of rice used

lime                        1

cashew nuts (fried)   as needed for garnishing

raisins(fried) as needed for garnishing 

oil or ghee                 3 table spoons 

for biriyani masala

cinnamon     1/2 inch stick

cloves           2

cardamom       2

cumin seeds    a pinch

bay leaf               1 leaf

grind together all the spices for biriyani masala


Cut chicken and add salt, 1/ portion of biriyani masala and a few pinches of chopped coriander leaves and bake in the oven until half cooked. wash and cook rice by adding double the amount of water(ie, if using 1 cup of rice add 2 cups of water). grind together garlic, ginger and chillies . slice onion thin. heat oil or ghee and saute the onions until brown. remove 1/2 of the sauted onions for garnishing. to the rest of onions add the ginger/garlic /chillie paste and fry for a few minutes. and then add the 1/2 cooked chicken along with the rest of the biriyani masala and add a little bit of water needed for cooking. add lime juice to chicken once cooked and mix with cooked rice and bake in the oven until all the water is dried out. garnish with the remaining coriander leaves, fried onions , cashew nuts and raisin. This recipe is best served with a boiled egg, lime pickle, pappadum and raita(plain yogurt with chopped onions , chillie and salt)


Easy made vegetable biriyani with chicken piralan

•110000007UTC27,2007 • 5 Comments


I was actualy plannng for chinese fried rice , but as all the needed ingredients were not present this time it turned out to be a biriyani. ( I called it a biriyani simply because I used the biriyani mix to make it). It turned out to be good for the little time it took to make is the recipe


A) For Biriyani:

1) vegetables  ( spring onions, brocoli, carrots and green beans) cut to thin long slices

2) onions     2 no’s chopped

3) green chillies  3 ( chopped)

4) spices:

      biriyani mix      2tsp

      turmeric powder   1/2 tsp

      pepper powder   1/2 tsp

5) ghee or oil       4 tsp

6) biriyani rice    2 cups( approximately 1 lb) – cooked by adding double the amunt of water, cardamom(2), cloves(3) and cinnamon( small piece) and salt

7) salt   to taste


On a wide based pan heat the ghee and saute all the vegetables, onions and green chillies. once the vegetables are tender add the spices mentioned in no 7. Then add the cooked rice and mix thoroughly and serve hot with chicken.

B)for chicken:

1) onions  2 medium sized cut to tjin long slices

2) garlic    6 pods  finely chopped

3) ginger   1/2 inch piece   finely chopped

4) green chillies    3 no’s split

5) curry leaves     3 sprigs

6) tomatoes      3 medium sized    cut to thin long slices

7) chicken     cut to medium size      8 pieces

8) spices  

turmeric powder  1/2 tsp

coriander powder  2 tsp

chillie powder  1 tsp

pepper powder  1/2 tsp

9) oil       3 tsp

10)salt   to taste


Clean and wash chicken pieces. On a pan heat the oil and add the onions, garlic, ginger, green chillies and curry leaves and saute until brown. Then add the spices and when the spices are heated  add the tomatoes and little bit of water.Once the tomatoes are cooked and mixed well ,add the chicken pieces and salt and cook in low flame. Once the chicken is cooked turn the heat up and cook until the gravy is thick and dark brown. Serve hot.

nadan chemmeen masala(prawns in spicy gravy)

•290000006UTC27,2007 • 2 Comments

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meen vevichathu(kerala fish curry)

•260000006UTC27,2007 • 8 Comments

saira2.jpgThis is my first entry to the blogging world . Thats why I thought of startng with one of my favorite dishes. let me share with you the recipe.


1) fish(I used the fresh whole catfish) cut into thin slices   -2no’s

2)red chilli powder         – 2tsp

3)coriander powder    –  1/2 tsp

4)turmeric powder      – 1/4 tsp

5)small red onions(shallots)        –   2 bulbs

6)garlic               -4 flakes

7)ginger              –  1/2″piece

8)curry leaves    –   2 sprigs

9)coccum(kudam puli)             – 4 no’s

10)salt          –  to taste

11)cooking oil(preferably cocconut oil)         –   3 tsp


a)clean and cut fish into thin slices or steaks b) roast chilli powder, coriander and turmeric c)make a smooth paste with onions, garlic , and roasted spices  d)soak coccum in a little warm water e)chop ginger into fine pieces f)heat oil in a pan and put the curry leaves. g) when the curry leaves splitter add the ground paste and chopped ginger and salt and when it turns a little darker add the fish pieces and coccum and mix together gently.h) pour water to 3/4 the level of fish and bring to boil on high heat and simmer till the fish is tender. pour a little coconut oil over the fish and remove from fire i) cool and pour to a mud pan(meenchatti) if you want to keep it for longer period. this recipe is usually served with boiled rice