Dec 3, 2016 No comments:

Chicken Dum Biryani ( Oven Method)

This popular Chicken Dum Biryani recipe is long time due in my space. I have made this recipe several times for my family, office potlucks and friends gatherings, every single time this Biryani comes with the same authentic taste, in the same restaurant style look. My friends and co workers asked (and still asking) for this recipe from long time, I am glad now it is happening. Usually I make this recipe for potlucks and then i don't get leisure time to capture the pictures with plated Biryani, but recently when I made this for Thanks Giving potluck at my office, I was determined to get some pictures and I did. YaY! I want to give you a heads up that, this is a little lengthy recipe as it is Dum biryani, you have to cook Chicken first then rice and arrange in layers and cook on low heat for long time. So don't expect to take any shortcuts, allow your self with preparation and cooking time, to witness the authentic texture and taste for this Biryani. Don't worry I will be giving you tons of tips at every step along with the recipe to make this easy for you. With little bit of planning and preparing ingredients ahead you can master this recipe and will do it with very ease. :-) With out any due here is the recipe, Njoy!

Chicken Dum Biryani
Ingredients:
For Chicken:
Chicken - 2 lb
Red Chili Powder - 1 Tbsp
Turmeric Powder - 1 tsp
Salt - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Yogurt - 1/2 Cup
Ginger Garlic Paste - 1 tsp
Cilantro - 1/2 cup


For Biryani Rice:
Basmati Rice - 4 cups ( raw)
Oil - 2 Tbsp
Butter - 2 Tbsp
Cinnamon -  3 stick
Cardamom - 1 (crushed)
Clove - 4
Star Anice - 3
Shazeera - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Shaan Biryani Masala - 1 Tbsp ( use your favorite biryani masala)
Salt - 2 tsp
Onion - 1 medium ( chop them into thin slices)
Green Chili - 4 to 5
Cilantro - 1/2 cup
Food Color - a pinch of Orange and yellow ( Optional)


For Layering:
White Onion Slices - 1/2 cup ( thinly sliced length wise) ( to make fried onions)
Butter - 1 tsp
Red Onion - 1/2 medium
Cilantro - 1 Tbsp
Mint - 1 Tbsp
Eggs - 4 ( For Boiled Eggs)
Lime Juice - 2 Tbsp
salt - 1/2 tsp


Preparation:
  • Marinate chicken with all the listed spices under Chicken Ingredients above (except Cilantro, we will use it while cooking chicken). You need to marinate chicken at least 2 hours, if it is marinated over night in refrigerator, that is best. 
  • Wash Basmati Rice and drain in colander and keep it aside. 
  • Boil Eggs, after they are boiled remove shells and cut them into half and set aside.
  • Take small non-stick pan and add 1 tsp butter to it. Once the butter is melted, add thinly sliced onions, saute them on low heat for 2 min and on high for 2 min until they are slightly browned. Take them into a plate and set aside
  • Take a small bowl add lime juice, mix 1/2 tsp salt in it.
  • Chop red onion in long thin slices and keep them in a plate
  • Chop cilantro and mint roughly and keep them in a plate.
Method:

Cooking Chicken:

  1. Take marinated chicken into a wide non-stick pan ( no need to add oil to cook chicken). Close the lid and cook chicken on low heat for 15 min. Then open the lid, chicken should become tender by now. If not cook for 5 more minutes.
  2. Open the lid, add cilantro to pot/pan, and cook on medium heat for 10 min. (this will make any excess water evaporate).
  3. Finally cook for 5 min on high heat ( making sure chicken is not sticking to the bottom) and turn off the stove. 


Chicken before and after cooking
Cooking Biryani Rice:
  1. Take all the required masalas (spoces, ginger garlic paste, biryani masala) in a plate. Take a wide pan on stove on low to medium heat. Add Oil and Butter to the pan, wait until butter melts and mixes with oil. 
  2. Add spices to the oil and suate them for 2 min ( this makes the oil infused with spices). To this add thinly sliced onions, saute them for 2 min until raw smell goes away. Add ginger garlic paste to the onions and mix well. Add thinly sliced green chili and 1/2 cup cilantro and mix well.
  3. Add washed and drained Basmati rice to the pan and mix with onions and spices thoroughly. 
  4. Add Biryani Masala  and salt to the rice and mix well. Saute for 2 min ( not more than that). 
  5. Add 7 cups of water to the Rice Cooker and transfer the rice to rice cooker. Start rice cooker to cook the rice
  6. Right before rice is done, mix yellow food color in 1 Tbsp of water and pour this water on top in one half. mix orange food color in 1 Tbsp of water and pour this water on top on other half.  ( see in the picture below)


Steps in cooking Biryani Rice

Layering for Dum style Biryani:

  1. Now Biryani Rice should be ready, Chicken should b ready. Keep all the things you need for layering at one place. As this is Oven method, we have to arrange everything in a baking dish or in aluminium baking pan and bake in the oven. 
  2. Take a wide aluminium baking tray, apply 1 tsp butter on the bottom ( this prevents the bottom part from burning in the oven). Now start adding biryani rice ( don't mix the rice in rice pot,  carefully take it from side, this gives nice contrast of color spread at the end) to tray and spread it evenly. Add cooked chicken as next layer and spread it. Now add red onion slices, cilantro, mint mixture and drizzle lime juice mixture all over. 
  3. Now repeat with another layer of rice, chicken and onion slices, mint & cilantro mixture, drizzle lime juice.
  4. Add remaining rice as final layer and remaining onion, cilantro mixture and drizzle with lime juice. 
  5. Finally top with boiled eggs (yellow facing down), sprinkle fried onions. Cover with Aluminium foil secure tight on all sides. 
  6. Heat oven to 350 F and bake this for 10 min, then lower the heat to 200 F and cook for another 15 to 20 min. 
  7. Take it out of the oven, open the foil and you will witness beautiful, wonderful aromatic dum biryani is ready to be served. Serve into platters and enjoy right away. 

Ready for layering, keep everything close by!

Arrange Rice and Chicken in Layers

Top with Boiled eggs and fried onions - top layer

Red onion slices gives nice kick to Biryani
Tips:

  • This recipe involves good amount of butter, Don't skim on butter that gives a great taste for this Biryani.
  • While cooking chicken no need to add oil as there is enough in Chicken already and Yogurt we used in marination aids to cook chicken. Don't overcook chicken, that makes it too dry. You need to have slight gravy consistency  (should be like wet chicken) that adds chicken flavor to rice.
  • If you don't have store bought biryani masala, you can use your home made garam masala
  • If you are against using food colors use Safforn instead. Usually i don't prefer adding food colors, this is one recipe i relax on food colors, because the food colors gives nice restaurant look. When I am making at home i skip colors, but for potlucks and parties i use colors, to make it look attractive and crowd pleasure.  
  • Overall this is a medium spiced compare to restaurant ones, if you prefer spicy, increase red chili powder, green chilies, biryani masala at each stage according to your needs. I prefer medium spiced as I feel like you should enjoy and taste all the flavors in Biryani not just spicy. 
  • I prefer using aluminum baking tray esp for potlucks and office gatherings so that it is portable and you can throw once Biryani is done. For Home or Friends gathering I use wide (pyrex or corning ware) baking dish to give a nice appearance on the party table. 


Plated and ready to be served! Is n't this plate calling you, C'mon right away! :-)

Hope you have enjoyed this recipe and I will be glad to see you mastering this recipe! 
Take care until we meet here!
-Mythreyi







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Dec 1, 2016 No comments:

Mango Avocado Walnut Milkshake ~ NutriBullet Shakes

One day two of my favorite fruits, Mango and Avocado are very ripe and sitting on the counter top, begging me to make something out of them. As i don't have much time to think to make something exotic, i quickly throw them in nutri bullet and pulsed, with in 5 minutes this milk shake happened and turned out to be my morning bliss. Since then I make this shake at least twice a week, hubby liked this too! I love Nutri Bullet, Worth Buy! Here is the recipe for you, njoy!

Mango Avocado Walnut Milkshake


Ingredients:
Mango - 1/2
Avocado - 1/2
Walnut Milk - 1 cup
Water - 1 cup

yields: 2 servings

Method:
First add Mango slices and 1/2 Avocado to the Nutribullet and pulse until everything becomes processed. Then add Walnut milk and pulse 1 more time. Finally add 1 cup water and pulse everything together until it gets milk shake consistency. Pour into glasses and enjoy immediately.

Notes:

  • I get Walnut Milk ( no sugar added) from Sprouts - local organic and natural grocery store. 
  • I don't add sugar or sweetener in my milkshake recipes, as there is enough sugar in the fruits we add, esp Mango in this recipe. If you like or prefer sweetener, add 1 tsp of honey or 2 pitted Dates or try 1 tsp of cane sugar or brown sugar.



Other Related Recipes:



Hope this brought bliss to your morning rush!
Take care until next time
-Mythreyi


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Nov 18, 2016 No comments:

Instant Brown Rice Dosa ~ Instant Indian Breakfast

These days quick 1 min video recipes are everywhere and they catch your eye easily, especially when they pop up on your facebook. One day I couldn't take off my eye from this instant dosa recipe made with leftover rice from Hebbar's Kitchen that popped up while I was on facebook. I have followed the exact recipe but replaced cooked white rice with cooked brown rice, Dosas turned out so crispy, kids and hubby loved it. When Dosa are hot from the griddle they are crisp, once they cooled off they are super soft and very tasty. After this experiment I am cooking brown rice a lot just to make this Dosa......, That's how much superb these Dosas are! Despite of healthy, 'Instant' is the part where I fall for this Dosa recipe! These Dosas are happening a lot in my kitchen at least once a week and definitely hands down and keeper recipe! Here is the recipe, Njoy!



Ingredients:
Cooked Brown Rice - 1 cup
Wheat flour - 1/2 cup
Rice Flour - 1 cup
Curd - 1/4 cup
Salt -  1/2 tsp
Baking soda - 1/2 tsp
Water - 1 1/2 cup ( adjust as needed)
Oil - for making dosa

Method:
  1. In a blender jar take Cooked Brown Rice, Wheat flour and Rice Flour, add 1 cup water. Blend until everything is combined and becomes smooth. ( i have used my indian mixie for grinding)
  2. Add curd and remaining water and blend one more time until you get smooth consistency.
  3. Transfer this batter to a wide bowl. Add salt and baking soda and combine everything well.
  4. If you need add 2 to 3 Tbsp water as need to make the batter runny or to get until typical dosa batter consistency. Leave this aside fro 15 min for the batter to ferment little bit.
  5. Heat Tawa or griddle, one it is hot, pour ladleful of dosa on tawa and spread it evenly in circular motion. after 1 min drizzle oil around dosa.
  6. When Dosa starts leaving the tawa, flip to other side and let it cook for 30 sec. Now again flip and fold to half or roll, transfer to serving plate.
  7. Serve these Dosa hot with Coconut or Peanut or Ginger Chutney.


Notes:
  • In this recipe sour curd is preferred as it aids in quick fermentation and to get crisp texture for your dosa.
  • Baking soda also helps in fermentation and will give nice texture to your dosa, if you are not inclined to it, you can totally skip it. 
  • If you don't have brown rice, you can use regular cooked white rice. 



RELATED Recipes:

Instant Rava Idli

Instant Oats Dosa

Instant Tomato Rava Dosa

Instant Sambar pairs well for this Dosa.



Will be back with another quick and instant recipe,
take care until then
-Mythreyi



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Sep 12, 2016 No comments:

Kakarakaya Mukkala Vepudu ~ Andhra Recipes

Karela ~ Kakarakaya ~ Bitter Gourd which is very bitter in taste definitely not many people's favorite. But there is a unique taste for this wonder veggie behind that bitter taste, which can be only brought in certain delicacy dishes you make with it. There are several medicinal values and health benefits for this wonder veggie/fruit when you consume it in raw or juice form. I have never tasted that, but I love all karela dishes in cooked form. Hopefully I get at least some benefits, and Thanks to my mom as she is the one who got me into this veggie. My mom makes several delicacy dishes with Karela that it became one my favorite veggie. Fortunately my hubby won't mind Karela in his plate, infact he likes it, so it's a common veggie that we both like, gives me opportunity to make happen several karela dishes in my kitchen with no hesitation.



Recently my mum was here visiting us for summer vacation, and i have stole all her karela recipes (Just kidding, ;-) She was generous enough to share her recipes to pass it on for next generations) and bringing them here in my space so that you all can benefit too. Today I am giving you one Karela recipe, that tests your patience, yes, it is a lengthy process but at the end when you taste it is mind blowing, you don't remember the pain at all. So plan to make this dish only when you have extra time in hand. Usually I make it on weekends or during holidays when i am free in the kitchen. This is almost similar to Spicy Karela Kaaram recipe, but less spicy. I eat mostly this curry as it is, as it tastes so good.



Ingredients:
For Boiling:
Karela ~ Kakarakaya - 1/2 kg
Butter milk - 1 cup
Tamarind - 1 Tbsp
Salt - 1 tsp
Turmeric Powder - 1/2 tsp

For Kaaram Grinding:
Red Chili Powder - 1 Tbsp
Cumin Seeds - 1 tsp
Garlic - 5 cloves
Salt - 1 tsp

For Frying:
Oil -  1/2 cup for deep frying
Curry Leaves - 10 (optional)
Onion - 2 medium ( or chopped 1 cup)
Turmeric powder - 1/4 tsp
Salt - 1 tsp

Preparatory Steps:
  • Wash Karela under lukewarm water. Mix butter milk, tamarind, turmeric powder and salt in a non-stick pot. Trim edges of Karela. Add Karela to the buttermilk mixture in the pot. Boil Karela in buttermilk mixture for 15 to 20 min until Karela becomes soft or buttermilk evaporates completely.
  • Switch off the stove and take the karela in a plate, cut them (width wise) into small round pieces and let them dry. Keep this plate in a corner inside where you get plenty of sun, to let them dry under indirect sun for about 4 to 5 hours.
  • Grind all the ingredients under Kaaram Grinding section in a small mixie jar into fine powder.
Method:
  1. Heat 1/2 cup oil in non-stick pan. Once the oil is hot add chopped & sun dried karela, fry them for 5 min. Take the karela pieces out of the pan. Transfer the oil from non-stick pan to some steel or glass bowl.
  2. Heat the same non-stick pan and add chopped onion. Fry onions for 4 min. Add salt and turmeric to onions and fry them for another 6 min. Onions should be fully sauteed and soft.
  3. Add ground kaaram to the onion mixture and mix well. Add karela pieces to the pan and coat with kaaram and onion mixture. Switch off the stove and keep the pan on there for 5 min.
  4. After 5 min transfer the Karela Fry to serving bowl. Serve with hot white rice and some ghee, tastes absolutely delicious.
Notes:
  • Trim the edges of Karela while boiling in butter milk. So that the buttermilk goes inside karela and takes away most of the bitterness.
  • For good color and spiciness, use Kashmiri Red Chilli Powder. 
  • Always get fresh and tender Karela for this recipe. Avoid too much riped ones and make sure the seeds are not that hard.



Will be back with another delicacy recipe, 
until then cherish this special one!
-Mythreyi

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Sep 10, 2016 1 comment:

Veggie Pancakes

These are simple veggie pancakes that happens in my kitchen even in morning rush time. These are super easy to make, super quick, super tasty and loaded with veggies and without any added preservatives. Makes it super healthy breakfast for your kids, Whenever I make these, I can't really wait to eat these, infact i always eat half of them in the process of making. :-) These are that addictive and I am happy with these type of healthy addictions. Here is the recipe for you, Njoy!



Ingredients:
Zucchini - 1
Carrot - 1
Potato - 1
Multi Grain Bread Slices - 2
Egg - 1

Salt - 1 tsp
Black pepper - 1/2 tsp ( freshly ground)
Cajun Seasoning - 1/2 tsp ( or try all spice seasoning)
Dry Basil Flakes - 1/2 tsp
Oil - 1 Tbsp

Method:
  1. Trim Zucchini and Carrot. Peel Carrot and Potato. Grate all the veggies in medium grate setting. ( so that flakes shouldn't be small)
  2. Take grated veggies in a medium bowl. Add salt, black pepper, cajun seasoning, dry basil and mix well.
  3. Cut the bread into small pieces add to the veggie mix. Add egg to the bowl and mix it thoroughly until you will get like batter consistency. 
  4. Heat the Griddle and spread spoonsful on to the pan ( yields 6 medium size pancakes).
  5. Drizzle Oil around each pancake. Cook on both sides for about 2 min on each side. 
  6. Switch off the stove, serve these in plate with Hot & Sweet Magee sauce. Oh Heavenly!
Notes:
  • If you want to skip egg, replace it with 2 Tbsp Besan Flour mixed in 1 Tbsp water ( or adequate amount water)
  • For another variation you can add 1 Tbsp of sooji rava to the mixture to get slight crunch.
  • In US, veggies are very hydrant rich, water in the veggies is enough to get the batter like consistency, no need to add any extra water in this recipe. If you feel like you didn't get batter like consistency because veggies are little dry, then you can add 1 tbsp of water and adjust accordingly.

Will be back with another kid friendly recipe
Take care until we meet here again!
-Mythreyi

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