Easy method to prepare " MLA potlam biryani "

Ingredients:

Mutton Keema : 150 gms

Prawns : 100 gms

Basmati rice : 300 gms ( 1.5 cup )

Cinnamon, cloves and Cardamom : 1 1/2 tsp

Salt : to taste

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Oil : 1/4 cup

Ghee : 1 tsp

Cumin seeds powder : 1 tsp

Nutmeg / jajikaya powder : 1 tsp

Curd : 3 tsp

Ginger - Garlic paste : 1 tsp

Fried Onions : 1/4 cup

Ingredients for Omelette :

Eggs : 4

Pepper powder : 1 tsp

Chopped coriander : 2 tsp

salt to taste

Red chilli powder : 1 tsp

Oil : 2 tsp

Method :

Clean and soak Basmati rice for at least for 30 minutes. After 30 minutes drain the rice.

Now take a deep bottomed pan add ghee and heat it, add Cardamom, water as required to cook Basmati rice.

When rice is half cooked drain rice and keep aside.

Take another pan add Oil, heat it.

Now add Cinnamon, Cloves and sauté, add Mutton keema, Prawns, Ginger - garlic paste and sauté for 7 - 8 minutes.

When mutton keema is cooked add curd, turmeric , red chilli powder, cummins powder, salt ( as required )  and keep aside.

Now take another deep bottomed pan layer half of the rice first.

Then layer mutton keema and prawns mixture, fried onions, Nutmeg/jajikaya powder.

Layer the remaining rice.

Keep the lid, make sure lid is tight.

Within few minutes rice will cook. When rice is cooked turn off the flame and keep aside.

Omelette :

Take a bowl add all ingredients listed in " Ingredients for Omelette " except oil.  And mix them well.

Take a wide pan add oil and heat it.

Pour the egg mixture on to the pan.

Reduce the flame and leave it to cook.

When  it is cooked turn it another side.

When both sides are cooked well, remove it from heat and place on a plate.

Now, add Biryani on middle of the omelette and make as a parcel.

MLA Potlam biryani is ready!!!

Enjoy with your family and friends.

Vegetarian Haleem ( Easy method )

Ingredient :

Fried onions :   1/2 Cup

Salt : to taste

Milk:  1 Cup

Ginger garlic paste :  1 tsp 

Rose petals : 1/4 cup

Green chilli :    5 no's

Ghee :   2  tsp

Dalia (broken wheat) :   1/2  Cup

Oats :   1/4  Cup

Almonds :  6  no's

Chana daal :  1 tsp

Masoor daal :  1 tsp 

Urad daal :   1 tsp

Moong daal : 1 tsp

Sesame seeds : 1 tsp

Cumin seeds : 1 tsp

Cloves : 4 no's

Pepper corns : 1/2 tsp

Cinnnamon sticks : 2 inch piece

Cardamom :  8 no's

Shahi jeera:   1/2 tsp

Kabab chini :  1/ 2 tsp

Curd (optional):  2 tsp

Coriander chopped :  1/2 Bunch

Mint chopped : 1/2  Bunch

Cashew nuts :  20 gms

Pistachios :  20 gms

Almonds:  20 gms

Soya bean nuggets :   100 gms

Method:

Boil the Soya bean nuggets and put it into the blender and make coarsely grounded.

Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pressure cooker, add cashew nuts, pistachios, almonds, green chilly saut it for a minute

Now, add fried onions, ginger garlic paste, coarse paste of soya nuggets, mix it well, add curd, milk, rose petals, chopped coriander, chopped mint, salt, water, mix this and add made masala and daal powder, mix it well and once it comes to boil then put the lid on and let it cook for 15 minutes (2 to 3 whistles) in a slow flame.

After that take potato masher and mash the mixture and add lime juice, salt, mix it well.

Now, season it with chopped coriander, mint, fried onions and serve this hot.

Raw Mango pulao

Ingredients:

Basmati rice: 2 cups

Raw mango : 1 ( grated )

Cummins : 1/2 tsp

Green chilli : 2 no's

Cinnamon : 1"

Cardamom : 4 no's

Clove : 4 no's

Pepper : 6 no's

Ghee : 2 tsp

Turmeric powder : 1/2 tsp

Cummins powder : 1 tsp

Grated Ginger : 1 tsp

Salt : to taste

Garam Masala : 1 tsp

Coriander leaves : 1 tsp ( chopped )

Water : 3 cups

Method :

Soak Basmati rice in water for 15 minutes.

Take a pressure cooker add ghee, heat it and add Cummins, green chilli, cinnamon, cardamom, cloves, pepper fry them.

Now add grated ginger, fry it .

Now add grated raw mango cook it for 2 minutes on low flame.

Add turmeric powder, Cummins powder cook it for 2 minutes.

Add soaked Basmati rice and combine well.

Add 3 cups of water and cover the pressure cooker.

Allow it cook for two whistles.

Let it cool, remove the lid and add garam masala and coriander leaves .

Enjoy with your famly

Mutton Pulao ( Pulav )

Ingredients:

Ghee :- 5 tblspn
Oil :- 5 tblspn
Basmati Rice :- 2 cups grams
Mutton / Lamb :- 250 grams
Onions :- 2 large ( chopped thinly )
Green Chilli :- 10 slit (use as per your taste)
Ginger Garlic Paste :- 3 tbsp
Mint Leaves :- 1/2 cup chopped
Coriander Leaves :- 1/2 cup chopped
Garam Masala Powder :- 3 tblspn
Salt to taste
Water :- 2 cup + 2.5 cup (refer notes)

Whole Spices:
Cinnamon / Pattai :- 2 long stick
Fennel Seeds / Sombu :- 1 tbsp
Cumin Seeds / Jeelakara :- 1 tsp
Cardamom Pods / Yelakai :- 4
Cloves / Lavanga:- 4
Start Anise :- 1

For Marination:
Ginger Garlic Paste :- 2 tbsp
Lemon Juice :- 2 tbsp
Curd / Yogurt :- 1/2 cup
Garam Masala Powder :- 1 tbsp
Salt :- 1 tsp

Method:

Wash and soak rice for 30 mins. Take mutton in a bowl and add all the marination ingredients. Mix well and let it marinate for 30 mins.

Take the marinated mutton in a pressure cooker and add 2 cups of water. Pressure cook it for 8 whistle, simmer the stove and cook it for 30 mins. Switch off the flame and let the pressure go all by itself. Open the pressure cooker and transfer the cooked mutton to a bowl 

Now in the same cooker add oil and ghee. Add in the whole spices and let it sizzle for a min.

Now add in the onions, green chilli, salt. Fry them in oil till it turns golden.

Now add in ginger garlic paste and saute for a min.

Add in mint and coriander leaves and mix well. 

Now add in the mutton pieces using a slotted spoon so you leave behind any water from it. You will use the water later.

Now fry the mutton pieces in the oil and ghee so it get nice sear and colour. Fry that in ghee for a good 8 to 10 mins.

Now add in the garam masala and fry for a min.

Add in soaked rice and mix well. Pour the leftover marination liquid and water. Mix well.Bring this to a good boil.

Simmer the flame and let it cook on a low heat for 20 to 25 mins. Switch off flame and let the pressure go all by itself, Open the cooker and fluff it up.

Serve with Raita or salad.

Notes:

After cooking the mutton, i got 1/2 cup of water from the mutton cooking liquid. So when i added the rice, I have added 1/2 cup of mutton cooking liquid + 2.5 cup of water. Totally the ratio of rice to water is 1.5 part of water to 1 part rice. So you have to add it accordingly, sometime you will get more cooking liquid then you have to reduce the water quantity

Cauliflower Pulao

Ingredients:

Cauliflower florets: 2 cups
Green cardamoms: 6
Cinnamon stick: 2"
Green peas: 4 tbsp
Cinnamon powder: 1 tsp
Coriander leaves: 2 tbsp ( chopped )
Basmati rice: 1 cup
Cloves: 6
Sweet corn: 4 tblsp
Onion: 1 big ( sliced )
Coriander powder: 1 tsp
salt to taste
Clove powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Coconut milk: 3 tsp
Ghee: 4 tbsp
Warm water: 2 cups

Method:

Clean, wash and soak the rice for about 30 minutes. Drain and keep aside.

Heat up ghee in a thick bottomed pot over a medium heat.

Add in cardamoms, cloves and cinnamon, fry for half a minute.

Add sliced onions and fry until it truns to brown.

Add coriander powder and fry for one minute.

Add cinnamon powder, clove powder and red chilli powder and fry for a minute.

Mix in drained rice, cauliflower florets, green peas, sweet corn and salt. fry for 2 - 3 minutes.

Add coconut milk and warm water and bring to boil.

Cover the pot tightly, and simmer it for 10 minutes minutes without lifting the lid or till done.

Take off from the heat.

Garnish with chopped coriander leaves.

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Best way to cook Mushroom Biryani

Ingredients:

Basmati Rice :- 1 cup
Button mushroom :- 200 grams
Onion :-2
Green chilli :- 2 slitted
Ginger-Garlic paste :- 1 tsp
Tomato :- 1 ( Chopped )
Curd :- 1 tbsp
Coriander leaves :- handful
Mint leaves :- handful
Lemon juice :- 1 tbsp
Oil :- 2 tbsp
Chilli Powder :- 1/2 tsp
Coriander powder :- 2 tsp
Biryani Masala :-2 tsp ( available ready made)

For the seasoning:

Cloves :-2
Cardamom :-1
Cinnamon :- small piece

Preparation:

Wash and soak the rice for 15 minutes. Drain and keep it aside.

Slice the onions lengthwise.

Clean mushrooms and cut into big pieces.

Method

Heat a tsp of ghee/butter in a pan and saute the drained rice. This will give a delicious taste to the biryani.

Heat 2 tbsp oil, saute cinnamon, cloves and cardamom, then add onions and fry will till onion turn golden brown .

Add chillies and ginger-garlic paste and saute well.

Add chopped tomatoes, mushrooms, curd, chilli powder, coriander powder and biryani masala. Saute for a few minutes.

Add mint leaves, coriander leaves, sauteed rice, 2 cups of water, salt needed, lemon juice and pressure cook for 3 whistles.

Wait for the pressure to subside and enjoy Yummy hot Mushroom biriyani.

Perugu Pachaddi/Potato gravy is nice side dish for this biryani.

Kuska Biryani ( plain )

Ingredients

1 Cup: Basmati Rice
1 Big Onion( Finely Chopped )
2 Tsp: Ginger Garlic Paste
4 Green Chilly
1 Tsp: Coriander Powder
1 Small Tomato( Finely Chopped )
3/4 Tbsp:  Dried Mint Leaves, You can use Fresh Mint Leaves(Handful)
1 Tbsp: Coriander Leaves ( Finely Chopped )
1 Cup: Water
1/2 Cup: Milk
Salt to Taste

    

To Grind

2 Cloves
1 Inch Cinnamon Stick
2 Green Cardamom

    

To Temper

3 Tsp: Oil
1 Bay Leaf
1 Star Anise
Pinch of Stone Flower
4 Curry Leaves

    

Other Ingredients

1 Tbsp: Coriander Leaves, Chopped
2 Tsp: Ghee

    

Method

• Soak the rice in water for 20 mins. Drain and wash it in tap water. Keep it aside.
•  
• Grind cloves, cinnamon and cardamom in a spice grinder or mixie to a fine powder.
•  Slit the green chilies. Keep it aside.
• Heat oil in a pressure cooker, add bay leaf, stone flower, curry leaves and star anise, fry for a min. In a medium flame, add the ground spice powder, fry it for 30 secs. Add chopped onion and green chilly , fry it for 2 mins  until it changes golden brown. Add ginger garlic paste, fry it until the raw smell vanishes. Add tomato, fry it until it turns soft and mushy.
• Now add mint leaves, coriander leaves and coriander powder, fry this for a min. Add rice, fry for another min, add water, milk and salt. Cover and cook it for 2 whistles in a cooker. Turn off the flame, let the pressure releases on its own.
• Open the cooker, add chopped coriander leaves and ghee, give a gentle stir with a fork.
• Hot, yummy kuska is ready to serve with spicy mushroom gravy and raita.

    Tips

• If you don’t have stone flower and star anise, just use bay leaf for tempering.
• If you have small onion(shallots), you can use that in place of large onion.
• Increase or decrease the number of green chilly according to your taste.
• You can also use 3 green chilies and 1/2 tsp of red chilly powder to this rice.
• Don’t add turmeric powder to kuska.
• Adding ghee after pressure cooking gives a nice taste and flavor to rice.
• You can use jeeraga samba rice in place of basmati rice.
• For basmati rice, the water ratio is 1 : 1.5 Water. You can use coconut milk in place of water or you can use 1 cup of water and 1/2 cup of cow’s milk, like I did.

Prawn Biryani-easy method using pressure cooker

Ingredients:

To marinate:

Prawns: 1 Kg (washed, shelled, cleaned & de-viened)

Yogurt: 2 Tablespoons

Ginger garlic paste: 1 teaspoon

Red chilli powder: 1/2 teaspoon

Turmeric powder: 1/4 teaspoon

Lemon juice: 1 Tablespoon

Salt to taste

Other ingredients:

Basmati rice: 2 cups

Oil: 2 teaspoons

Ghee: 2 teaspoons

Fennel seeds: 1/2 teaspoon

Cloves: 4-5 nos.

Cinnamon: 1 small piece(2 inches long)

Cardamom: 5 nos.

Bay leaf: 2 nos.

Star Anise: 1 no.

Big onion: 1 ( chopped )

Green Chillies: 2 nos.

Ginger garlic paste: 1 teaspoon

Mint leaves: 1 hand full

Cilantro: 1 hand full

Red chilli powder: 1/2 teaspoon

Coriander powder: 2 teaspoons

Turmeric powder: 1/4 teaspoon

salt as required

How it is made?

Marinate prawns with the ingredients listed and keep it aside for at least an  hour.

Wash and soak the rice for at least 15 minutes. Drain and set aside.

Heat a teaspoon of oil in a skillet and add the marinated prawns and saute them for few minutes till they slightly turn in color. Set this aside.

Heat the remaining oil and ghee in a pressure cooker, then add fennel seeds, cinnamon, cloves, cardamom, bay leaves, star anise and fry for a minute or two.  

Then add the sliced onions and green chillies and saute till the onions turn translucent. 

Now add ginger garlic paste, little salt and  then add cilantro leaves and mint leaves and saute then add the chilli powder, coriander powder and turmeric powder and then add the saute-ed  prawns  and mix well.

Add rice to this and mix well. Pour about 3 cups of water and gently stir and check the salt and add more if needed.

Close the lid and pressure cook till it is done. Cook in medium-high heat till one whistle and then turn to low and cook for 5-7 minutes and turn off the heat.

Wait till the pressure is released and gently fluff the rice and serve it warm.

Notes:

Adjust the spice level according to your personal taste.

You can add a cup of coconut milk + 2 cups of water instead of 3 cups of water to make the biryani more rich.

Just before serving biryani, you can squeeze lemon juice & mix well.

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