Goat Biryani

 

Ingredients

Goat Meat cube sized -  1 lb
Basmathi Rice - 2 cup
Medium Size Red Onion - 1/2 cup ( thinly slicked)
Crushed Ginger - 1 ts

Crushed Garlic - 1  ts

Green Chilli  - 2 nos (Slit/deseed/cut lengthwise)

Vine Tomato Medium size - 1/2 cup (Chopped medium size)
Chopped Mint Leaves - 1/2 cup packed

Chopped Cilantro/Coriander Leaves - 1/2 cup packed
Salt for taste
Canola Oil - 2 ts
Butter/Ghee - 2 - 3  ts

Cardamom - 3 nos

Cloves - 4 - 6 nos

Cinnamon stick - 1/4 inch 

Cumin Seeds - 1/4 ts

Bay Leaf - 1

Black stone Flower - a pinch (optional)

Nutmeg - a pinch (Optional) 

Lemon Juice - 1 ts

Saffron - a pinch (optional)


To Marinate Goat Meat 

Turmeric Powder/Manjal Thool - 1/4 ts
Biryani Masala pwd- 1 ts
Salt - 1 ts

Yogurt - 1 ts
Salt - 1 ts

Chopped mint leaves - 2 ts

Chopped Cilantro Leaves - 2 ts

Method

1. Marinate the Goat meat and keep it aside for about 2 hrs  or in the refrigerator(overnight). 

2. Wash the Basmathi Rice in cold water( wash until the water is clear) and soak it for about 30 mins.

3. In a pressure cooker add the marinated goat meat with 1/2 cup of water and pressure cook it for about 3 to 4 whistle. Turn off the stove and once the Steam is gone - open the cooker. while the goat is cooking you can start the following steps to make the biryani masala. 

4. In a thick bottom pan add 1ts butter/ghee, 1ts Oil (cook in a medium flame), once the butter/ghee is melted  and hot - add the spices - Cloves, Cardamom, Cinnamon, Bay Leaf, Black stone Flower, Cumin seeds, & Nutmeg - roast it for 5seconds.

4. Once the spices are roasted - add the chopped onion and fry for 4 - 6 mins in a medium heat till it turns light golden color and to light brown.(Please don't burn it)

 

5. Then add the Green Chilli, Chopped Mint Leaves & Cilantro fry for another 2 mins or till the leaves changes its color to dark green and loses all its water.

6. Next add the Ginger & Garlic fry it for another 3 - 4 mins till the raw smells goes off also please make sure it wont stick on to the pan.

7. Then Add the Tomatoes and give a stir -  add 1/2 ts biryani masala and lil salt and cook till the oil starts to oozes out.

8. Now add the cooked goat meat in the pan and give a good stir so that all the masala is mixed well. The water from the cooked meat should become like a gravy( thick consistency and not watery).

9. Taste the masala if you need to adjust the spice level please add biryani masala and salt, also the biryani masala should be lil spicy hot because once you add the rice it will compensate the spice level.

 

10. Drain the water from the soaked rice. For cooking rice usually the ratio of water is 1: 2. 

So 1 cup of rice needs 2 cups of water. Say if you have gravy like 1/2 cup then you can add 1.5 cup of water and 1/2 cup of gravy to cook the rice. 

 

Easy Method 1:

11. Cook the plain Basmathi rice as per your taste and then mix the prepared goat biryani masala with the cooked basmathi rice and serve it. 

Easy Method 2:

11. In a medium flame place a pan - add a 1/2 ts of butter/ghee/oil and dry roast the drained rice gently - till it loses its water - please dont fry it - just roast it for 5 minutes.

12. In a Instapot or  electric rice cooker add the goat meat masala, drained rice, water and salt (taste it and adjust the seasoning) - give a nice stir and set it to cook(rice settings). Once the rice is cooked drizzle a 1/2 ts of ghee on top of the rice and serve it or make a small holes and add the saffron water and mix it gently so that the rice wont break.

Else

Cooking Rice :

11. In a medium flame place a pan - add a 1/2 ts of butter/ghee/oil and dry roast the drained rice gently - till it loses its water - please dont fry it - just roast it for 5 minutes.

12. If the Electric cooker is not available -  please use a big pot and fill it with water(no measurement needed) and boil it - once the water is rolling hot add the rice gently - cook for atleast 4 mins -  rice should be half cooked - if you break a rice with your finger tip it should be broken into two piece. Using a colander drain the water. Please be careful it will be super hot so please have your mittens handy.

12. Once the water is drained - in a thick bottomed pan first layer the goat masala and then layer the rice and then layer the goat masala and the layer the rice and cover it and keep it in the very low flame for about 20 mins - 30 mins (Dum Biryani).   Also drizzle a 1/2 ts of ghee on top of the rice and  make a small holes and add the saffron water. Please keep an eye on it if you feel like its burning please turn off the stove and move it to the counter and gently mix it well and serve it.

 

Tips


> Don't deep fry the rice then the recipe would turn as Dry/Fried Rice.

> Please marinate the meat so that it would be tender.

> Also please add the lemon juice if you feel spicy.

> For extra richness you can add 2 more ts of ghee or oil

> Do not burn the onions while frying - it gives bitter taste

> use the plain yogurt ( no flavors)

> Slow cooking makes the biryani flavorful

> Any store bought biryani masala works or can use the home made biryani masala. 

Delicious Spicy Chicken fry - Timesaving Chicken Recipe

Ingredients

Boneless Chicken breast - 1 lb 
Kashmiri Red Chilli Powder - 1 ts

Turmeric Powder - 1/4 ts + 1/2 ts

Grinding paste

Red onion  - 1 no (medium) 

Ginger - 1/4 inch

Garlic - 6 pods

Dry Roast - Magic Spice Powder

Coriander/Dhania  seeds - 4 tblsp

Red Chilli - 6 nos

Black Peppercorns - 1 tblsp

Cloves - 5 nos

Cinnamon stick - 1/4 inch

Cardamom - 2 nos

Cumin Seeds - 1 ts

Fennel Seeds - 1 ts

Poppy Seeds - 1 ts

Tempering

Canola/Vegetable/Olive Oil - 2 ts

Red Onion - 2 medium size

Chopped Mint Leaves - 4 tblsp

Curry Leaves - 2 tblsp

Chopped Coriander/Cilantro Leaves - 4 tblsp

Jalapeno - 2 nos ( for extra spicy add Green chilli)

Red chilli long- 2 nos (optional)

 Lemon Juice - 1 tblsp (optional)

water - 1/4 cup (optional)

Salt for taste

Method 


1. Wash the boneless chicken with turmeric powder (1/2 ts) and cut into bite size pieces and pat dry with kitchen towel.

2. Grinding Paste : Chop the Onion, ginger, garlic, and grind into a paste.  

3. Add the grinded onion - ginger - garlic paste to the chicken pieces, along with that, add 1/4 ts of turmeric pwd, Kashmiri Chilli pwd and salt(1 ts)  and mix it nicely. Keep it aside for 10 to 15 mins.

4. Chop the Red onion (2 nos) length wise and deseed the jalapeno and cut into length wise and keep it aside.  

5. Dry Roast : Dry roast all the nine ingredients in a low flame and cool it. Once it is cool enough grind into a coarse powder. 

6. In a pan, once it is hot add a teaspoon of oil and put the marinated chicken pieces in the pan and stir it nicely and cover it. If it is very dry you can add 1/4 cup of water to cook. Let it cook in medium flame for about 15mins or until it is fully cooked, usually for boneless chicken it would take about 10 to 15 mins. (If incase, you are using a country chicken or chicken with bones then pressure cook it).

7. Once the chicken is cooked and all the paste is coated on the chicken turn off the stove.

8. In a wok, add 1 to 2 ts of oil of your choice. Once the oil is hot add the onions and fry it in the oil then add the curry leaves.  Once the onions are translucent add 1/2 ts of salt and add the mint leaves stir it nicely and then add the cilantro leaves give it a stir and then add the jalapenos. Fry them nicely till the raw smell goes and once the leaves are tender enough add the cooked chicken pieces and stir it nicely.

9. Once the chicken pieces are well coated with the onion mixture finally add the magic spice powder and coat it nicely by stirring. Spice Powder has a tendency to stick to the wok so carefully stir it and enjoy your Chicken.

10. Can add some lemon juice it is totally optional,  whereas if you feel it is spicy , lemon juice can be added.

Magic Spice Powder : You can store the left over powder in the airtight container and I would like to highlight that this Magic Spice powder would give marvelous taste in your recipes. The aroma fulfills your house when you add this to the meat.  

Another time saving and super quick chicken fry from Crazy tasty cook and this recipe taste so delicious. You can adjust the spiciness by adding more green chilli's and red chilli while tempering.

It goes well with Sambar/Dhal/Rasam/Curd Rice. Its again an excellent recipe which consumes less oil, if you can spend only 20mins of your time, working woman's can enjoy a tasty chicken in few minutes, if you have the spice powder handy. Also it is always healthy to intake freshly cooked food. 

 

Note : Please do not burn the spices while roasting as it might give a bitter taste (if it is burnt), so please take your time to dry roast it in a low flame.  

Highly Nutritious Cod Fish Fry - Quick and Delicious Omega 3 Fatty Acid Recipe - Timesaver Recipe for Working people

 Ingredients

Fish Fillet (Cod) - 1 lb 
Kashmiri Red Chilli Powder - 1 ts
Cumin Powder - 1 ts

Corainder Powder - 1/2 ts

Lemon Juice - 1 tblsp 
Ginger Garlic paste - 1/2 ts
Turmeric Powder - 1/4 ts

Finely Chopped Curry Leaves - 2 ts

Finely Chopped Coriander/Cilantro Leaves - 2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Tomato Paste - 1/2 ts (optional)

Rice Flour - 1 ts (optional)

Method 


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix Turmeric pwd, Kashmiri Red chilli pwd, salt, lemon Juice, Ginger Garlic paste, Coriander Powder, Cumin Powder, Finely chopped Curry leaves and coriander/cilantro leaves. Along with that if you would like to add the optional ingredients (tomato paste and rice flour) add them

and make it to a paste consistency.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover or a storage box and place the fish and refrigerate for about 10 to 20mins. For later use you can even freeze it for a week and thaw it before use and fry.

5. In a pan add a 2 to 3 ts of oil or cooking spray and once it is heated fry the fish for about 10 to 15mins by flipping on each side for 5mins.

A time saving fish fry loaded with rich source of protein, Omega 3 Fatty acid, vitamins and minerals. Cod fish has the polyunsaturated fats that help raise the "good" HDL cholesterol levels. It is always safe to eat in moderate level. 

It goes well with Sambar/Dhal/Rasam/Curd Rice. It is an excellent recipe which consumes less oil, if you can spend only 10mins of your time, working woman's can enjoy a tasty and healthy side dish for a whole week. Also it is always healthy to intake freshly cooked food. My son just eat the fish alone with some salad.

 

I have uploaded the baked version of the Cod Fish for even healthier version.

Note: Cod fish flesh is very soft hence it has the tendency to easily break, so handle it with care when you are flipping, even if its broken the cod fish tastes awesome!

Easy way of preparing Spicy Cauliflower Pickle

Ingredients

Cauliflower florets- 1 cup
Red Chili pwd - 3 ts
Lemon juice - 3 ts
Salt for taste
Sesame Oil - 3 ts

Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Crushed Garlic - 2 ts
Curry Leaves - 2 twig
Red Chili - 1 no
Fenugreek seeds - a pinch (optional)

Method

1. Wash and dry the Cauliflower, cut the cauliflower in a tiny pieces as shown in the pic. Cauliflower should be dried nicely, if not the pickle will be spoiled soon.

2. In a glass bowl add Red chili pwd, lemon juice,salt and cauliflower mix it nicely.

3. In a small pan, add the oil once heated add the tempering items given in the list. Then add them to the cauliflower and mix it nicely, check the seasoning and adjust it accordingly. Cover the lid and let the pickle sit for 2 days then stir it and store it in fridge and consume it within 10days.

Ammachi's Authentic Mutton Curry

Ingredients

Mutton - 1/2 kg
Turmeric Pwd - 1/4 ts
Coriander Leaves for garnish
Salt for taste

Roast and Grind

Oil - 1 ts
Cardamon - 3
KasKas/Poppy seeds - 1 ts
Fennel Seeds - 1 ts
Peeled Pearl Onion/Shallots - 30 nos or chopped Big onion - 1 no
Ginger - 1/2 inch
Garlic - 10 pods
Curry Leaves - 1 twig
Red Chilli Pwd - 1 ts
Coriander powder - 3 ts
Almond - 15 nos or Coconut - 4 ts
Hot water - 1/4 cup for soaking the almonds
Salt - 1/4 ts

Tempering

Oil - 1 ts
Fennel seeds - 1/2 ts
Curry Leaves - 2 twig
Red Chilli - 2 nos
Onion - 1 Small finely Chopped

Method

1. First soak the almond in hot water for 5mins and peel the skin off.

2. Chop the pearl onion,garlic,ginger and in a pan add a ts of oil and roast the items sequentially as given in the ROAST AND GRIND LIST, once it is cooled grind to a fine paste.

3. Apply the turmeric pwd to the mutton and in a thick bottomed vessel add little oil and saute the mutton for 4 to 5 mins.

4. Add the masala paste to the mutton and add a cup of hotwater and close the lid, let the mutton cook in medium flame, check in between till the mutton is fully cooked. It might take nearly 40 to 50 mins to fully cook.

5. Once it is cooked in a separate pan add a ts of oil and add the tempering items as per the order given above. Add to the mutton curry and garnish with more coriander leaves.

Enjoy with white rice or chapati