Shrimp Biryani | Prawns Biryani recipe | Chemmeen Biryani

Shrimp/Prawns Biryani !!  Even though I'm not a big fan of Shrimp, but this biryani taste heaven and the best part is, it takes very less time to make unlike meat. If you are going to prepare this for first time the chances of failure is minimal unlike other biryani.

Try this yummilicious recipe !!Visually it may find very time consuming and difficult with so many steps but trust me it's one of the simplest biryani.

Ingredients:

For Rice:

2 cups Basmati rice
4 cups water
2-3 cloves
2-3 cardamom pods
1 bay leaf
1/4 tsp shahi jeera
salt 
oil

For Marinating Prawns:

200-300 grms Prawns /Shrimp (deshelled and devined )
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Red chilly powder
1/4 tsp Garam masala
1/2 tsp ginger and garlic paste
Salt

For Prawn Masala:

1 tsp Red chilli powder
1/4 tsp Garam masala
1/2 tsp Coriander powder
11/2 tsp Biryani masala
2-3 Green chillies ( slit)
1 tblsp Yogurt/ Curd
fried onions
Mint and Coriander finely chopped
Oil
salt

For garnishing:

Fried onions
Mint and Coriander leaves
1tblsp Warm Milk
2-3 strand Saffron

Method:

• First wash and clean the prawns and marinate it with coriander powder, turmeric powder, red chilli powder, garam masala, ginger and garlic paste and salt. Keep it aside for half an hour.
• Wash and soak the rice for 30-40 mins.
• Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.
• Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.
• Once it's 80-85% cooked, drain out the water and keep it aside.
• In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one and fry for 1-2 minutes, fry from both sides until half cooked ( do not over cook the shrimp)
• Meanwhile mix saffron strand in warm milk and keep it aside.
• Next lower the flame and add all the ingredients mentioned in Prawns masala.
• Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.
• Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala ( a pinch)
• Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of maida or wheat flour, the same way you do it for chapati and seal the edges and place a lid.
• Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.

Pictorial:

Wash and clean the prawns and add all the above mentioned ingredients for marinating and keep it aside for half an hour.

Wash and soak the rice for 30-40 mins.Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.

Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.Once it's cooked, drain out the water completely and keep it aside.

In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one for 1-2 minutes and fry from both sides until half cooked ( do not over cook the shrimp)

                  Meanwhile mix saffron strand in warm milk and keep it aside.

Next lower the flame and add red chilli powder, coriander powder, garam masala, biryani masala, mint and coriander leaves, fried onions and yogurt.

Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.

Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala (a pinch)

Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of all purpose or wheat flour, the same way you do it for chapati and seal the edges and place a lid.

Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.

                                                          Serve it with raita or salad.

Notes:

1. Be careful while adding salt as it's added in each step.

One Pot Meal-Chicken Rice

 On days, when you feel tired and drained with no energy to slog in the kitchen nor do you feel like going out, yet you want a healthy meal without much effort - One Pot meal, no fuss easy to make.

 Chicken and Rice makes a great combo. You can make this dish by substituting rice with any other grain and water with any stock. As this dish is made in single pot and rice simmers with chicken and other spices this produce a flavorful dish. Healthy and tasty all together, with less effort in no time.

Ingredients:

boneless chicken, cut into bite size
1 cup rice and dal ( dal is optional)
1/2 cup onion chopped
1/4 cup tomato chopped
1-2 garlic chopped
1/4 tsp cumin seeds
pinch of asafoetida
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp chicken masala
1/4 tsp garam masala
salt to taste
oil/ ghee
water

Method:

• Wash the rice and dal, keep it aside.
• Cut the chicken into bite size and wash them nicely. Keep it aside.
• In a pan or pressure cooker, add some oil/ ghee and cumin seeds and asafoetida, after cumin seeds sizzles add the finely chopped onion and garlic and saute for few minutes. Add salt to speed up the process. You can even add chopped vegetables.
• Next add chopped tomatoes and saute for few seconds and then add in the dry spices like turmeric powder, red chilli powder, coriander powder, chicken masala and garam masala.
• After 1-2 minutes add the chicken pieces and mix everything.
• Next add the washed rice and dal and give everything a last mix and add the water 1:2 of rice and water. 
• If using pressure cooker, cook for 3 whistle or if using pan, cook until the rice and chicken are both cooked. Allow the pressure to settle down on its own of the cooker.
• Lastly, garnish it with some finely chopped coriander leaves. Serve hot.

Pictorial:

 Cut the chicken into bite size and wash them nicely. Keep it aside.

In a pan or pressure cooker, add some oil/ ghee and cumin seeds, after cumin seeds sizzles add the finely chopped onion and garlic and saute for few minutes. Add salt to speed up the process

Next add chopped tomatoes and saute for few seconds and then add in the dry spices like turmeric powder, red chilli powder, coriander powder, chicken masala and garam masala.

                      After 1-2 minutes add the chicken pieces and mix everything.

Since I was preparing it for my toddler, I have added moong dal, you can add or skip this dal.
I have washed the dal and rice in water.

Next add the washed rice and dal and give everything a last mix and add the water 1:2 of rice and water.
If using pressure cooker, cook for 3 whistle or if using pan, cook until the rice and chicken are both cooked. Allow the pressure to settle down on its own of the cooker.

Lastly, garnish it with some finely chopped coriander leaves. Serve hot.

Notes:

1. Vegetables can also be used in this dish.
2. Dal used is optional, taste better with dal. 

Paneer Pulao recipe | Paneer Rice | Cottage cheese with rice

 There are many ways rice can be used in a dish. Easy, quick and healthy recipe with veggies of your choice. This dish can be served with any Indian curries or pickle.

Ingredients:

1 cup Basmati rice
2 cups water
1 medium onion
1 medium tomato
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 cup veggies chopped
salt to taste
2 tblsp ghee
1 bay leaf
1 small cinnamon stick
1/4 tsp cumin seeds

Method:

• First cook the rice in a pressure cooker for 1 cup of basmati rice use 11/2 cup of water for 2 whistle. Keep it aside.
• Heat a pan and add some ghee / oil and shallow fry the paneer / cottage cheese cubes. Just fry till the outer layer turns light golden brown ( this step is optional) You can even use the fresh paneer grated or cubes for this recipe.
• In the same pan add one bay leaf ,small cinnamon stick and cumin seeds.
• Then goes in finely sliced onion and ginger and garlic paste.
• Once the onions turn translucent add finely chopped tomatoes. Mix well and let the tomatoes become nice soft.
• Next add finely diced carrot, capsicum and peas ( can use any veggies of your choice and shape). Mix everything on medium to low flame.
• Stir the veggies for 1 minute and then add the seasoning like garam masala, coriander powder, red chilli powder and salt. Give a nice mix.
• Then add the lightly shallow fried paneer into it, mix it and add around 2-3 tblsp of water and cover the pan with a lid and cook for another 1-2 minutes so that masala gets infused into the paneer.
• Before adding the cooked rice make sure the mixture is dry and not watery or else rice with become soggy.
• Give a nice gentle toss, be careful not to break the rice grains.Add some finely chopped coriander leaves / cilantro on top and mix gently.
• Serve hot.

Pictorial:

Heat a pan and add some ghee / oil and shallow fry the paneer / cottage cheese cubes. Just fry till the outer layer turns light golden brown ( this step is optional) You can even use the fresh paneer for this recipe.

   Next in the same pan add one bay leaf ,small cinnamon stick and cumin seeds.

            Then goes in finely sliced onion and ginger and garlic paste.

 Once the onions turn translucent add finely chopped tomatoes. Mix well and let the tomatoes become nice soft.

 Next add finely diced carrot, capsicum and peas ( can use any veggies of your choice and shape). Mix everything on medium to low flame.

Stir the veggies for 1 minute and then add the seasoning like garam masala, coriander powder, red chilli powder and salt. Give a nice mix.

Then add the lightly shallow fried paneer into it, mix it and add around 2-3 tblsp of water and cover the pan with a lid and cook for another 1-2 minutes so that masala gets infused into the paneer.

Before adding the cooked rice make sure the mixture is dry and not watery or else rice with become soggy.

                     Give a nice gentle toss, be careful not to break the rice grains.

              Add some finely chopped coriander leaves / cilantro on top and mix gently.

                                                    Serve hot with raita or some curries.

Notes:

1. Use any veggies of your choice like beans, broccoli, different colours of bell pepper, mushrooms etc.
2. Amount of water required to cook rice may vary depending upon the quality of rice.

Sprouted Moth beans | Matki pulao

Sprouted Matki Pulao is a nutritious meal. Simple and very easy to prepare.These days it's very difficult to make kids eat healthy. This is one of those dish were you can play with colors, you can add colorful veggies of your choice like carrots, different colors of bell peppers, peas etc.or even mixed pulses to give it a vibrant color and to get them attracted.This goes well with raita or with any side curry. But, here i have shown simple pulao without any veggies.

Ingredients:

Basmati rice 1/2 cup
finely chopped onions 1/2 cup
finely chopped tomatoes 1/2 cup
ginger and garlic paste 1/4 teaspoon
1 bay leaf
cumin seeds 1/4 teaspoon
turmeric powder 1/4 teaspoon
coriander powder 1/4 teaspoon
red chilli powder 1/4 teaspoon
salt as per taste
sprouted moth beans / matki 1/2 cup
water 1and1/4 cup
oil or ghee

Method:

To Sprout:

Wash and soak Matki in water overnight then next day refresh it under running water. Drain the water and spread the soaked beans in container and cover with wet towel until it sprouts. Make sure the towel is damp.Once it's sprouted, clean it under running water. It's ready to use with rice or in curry and you can even stash them in freezer.

To make Pulao:

• Take a pressure cooker add some oil / ghee to it.Once it's hot add cumin seeds and bay leaf. Stir for second. You can also prepare this in kadai or pan.
• Then add in the finely chopped onions, tomatoes and ginger garlic paste. Saute them for minutes. If you are using veggies this point add in the chopped veggies.
• Then add all dry powder like turmeric, coriander powder, red chilli powder and salt. Mix everything together on low flame.
• Now add the sprouted moth beans to the mixture and saute for few seconds and then add in the rice and mix again for seconds.
• Then add water, check for salt and close the lid and let it pressure cook for 2 whistle.
• Once the pressure settles down on its own. Open the lid add in few finely chopped cilantro.
• Serve hot with raita or pickle.

Pictorial:

In the pressure cooker add some ghee, once it's hot add bay leaf and cumin seeds. Then add finely chopped onions, tomatoes and ginger garlic paste.

    Then add the dry powder like coriander, turmeric, red chilli powder and salt. Mix well.

                        Then add the sprouted matki, you can also use mixed sprouted pulses.

                             Then add the washed raw rice and mix everything together.

        Finally add water and let it pressure cook for 2 whistles. It can also be made in pan.

Once the pressure settles down on its own, open the lid and add finely chopped coriander leaves.Serve hot with raita or pickle.