Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani

Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani is a simple biryani recipe compared to other non-veg  biryani recipes yet with full of flavours. I love all types of biryani but coming to keema biryani, I’ve the feeling of each & every grain of rice has got the real taste of mutton, all because the minced meat  with the flavouring masala has got infused in the biryani rice so well.

This biryani  happened to be our weekend lunch those years when my son didn’t like to eat mutton pieces. I used to make this biryani quite often to make him eat goat meat.  After a long time, I’m preparing this biryani and as usual, it turned out awesome.

Recipe for Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani:

Cuisine : Indian

Category: Main Course

Cooking time : 30 Minutes

Serves – 3-4

Ingredients:

•      Seeraga samba rice – 2 cups
•      Minced Mutton/ Keema (boneless) – 300 gm
•      Onion (Big) – 2 Nos (chopped lengthwise)
•      Tomato – 2 Nos.(Medium)(chopped)
•      Green chilli – 2 Nos.
•      Fresh Curd – ½ cup
•      Ginger, garlic paste – 2 tbs
•      Chilli powder – 2 tsp
•      Garam masala powder – 1 tsp
•      Turmeric powder -1 tsp
•      Coriander leaves (finely chopped) – ¼ cup
•      Mint leaves (finely chopped) – ½ cup
•      Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -3 tbs
• Ghee – 1 tsp (optional) 

Method:

1. Wash mutton keema well with water, squeeze out the keema & keep aside.
2. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
3. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger garlic  paste and sauté till the raw smell of the masala goes off.
4. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
5. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
6. Then  add the mutton keema , sauté well,  add half portion of coriander  & mint leaves.
7. Add required salt  and  a cup of water, close the lid and wait for  4  whistles and switch off.
8. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
9. Now open the pressure cooker, measure the keema gravy, add water so that the gravy+water =4 cups for 2 cups of rice and keep it aside.
10. Transfer the above measure of gravy & water to a pressure pan & bring it to boil. When it boils add rice along with the balance coriander, mint leaves and  needed salt. You can check for spice also at this stage and you can add if needed. Drizzle ghee on top, if using.
11. Close the lid and wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for other Biryani Recipes.

Your hot, spicy, tasty  Mutton Kaima Biryani is ready to serve! I have served the mutton biryani with onion raita and Elumbu Thanni Kuzhambu J

Note:

Cooking time for mutton keema varies and you should decide the whistles allowed while cooking mutton.

You can prepare this biryani with basmati rice also.

  

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Mutton Recipe Collection…From Rani’s Treat

MuttonRecipe Collection…From Rani’s Treat

Here you can find collection of  authentic mutton recipes and most of them based on my native cuisine, Chettinad.  I need not tell about the specialty of Chettinad cuisine when coming to non-veg dishes, as everyone knows.  The recipes, I’ve shared here are the simple one without compromising the taste. Stay tuned for more Chettinad style recipes in future…

Tags: Rani’s Treat Recipe Collection, Mutton recipe collection, Chettinad mutton recipes from Rani’s Treat, Chettinad non-veg recipes, Simple mutton recipes

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Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen

Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen is a healthy option for fish lovers, that too who prefer fried fish rather than curry fish. This is more like steaming fish in banana leaf. Though Karimmen (Pearl Spot fish) Pollichathu is our family’s favourite, I didn’t  plan for preparing any special dish last week when I bought koduva | barramundi fish. When I was marinating  the fish with spices, I got an idea of preparing this fish fry in banana leaf as I got some left-over  banana leaves which I bought for Panguni Uththiram, the previous day. I followed the simple recipe, yet it turned out to be so yummy. This is mainly due to the flavours of banana leaf which really enhanced the taste & aroma of the dish. The fish potlis looked so cute on the serving plate and tasted real yum. We enjoyed it as a starter with onion rings & tomatoes and got vanished like flash in the pan.

Ingredients:

• Fish – 5 pieces
• Banana leaves – as required
• Oil – 2 tbsp for frying
• Onion, cilantro, tomato – for garnishing

For marination:

• Red chilli  powder – 1 tsp
• Ginger garlic paste – 2 tsp
• Pepper powder – 1 tsp
• Turmeric powder – ½ tsp
• Lemon juice – 1 tsp
• Thick tamarind paste – 1 tsp
• Oil- 1 tsp
• Salt to taste

Method:

1. Clean & wash the fish pieces using water with turmeric and curd.
2. Add the ingredients kept for marinating and mix everything well to form a paste. Add few drops of water, if needed, to make a thick paste.
3. Apply this masala paste on the fish pieces and marinate in the refrigerator for an hour.
4. In the mean time, wash the banana leaves and dry them.  Check the leaves by folding them to ensure that they are flexible enough to wrap the fish, without tearing. If they are thick and tend to tear while folding, switch on the flame and show the banana leaves over the flame for few seconds, just to make it tender. Don’t overdo this to change the colour of the leaves. Normally tender leaves won’t get torn while folding.
5. Cut the leaves into big squares to wrap the fish pieces.
6. Place the single fish piece with some marinade, in the centre of each banana leaf and fold on all the sides to form a potli or packet. Tie it with twain or thread. Repeat for other fish pieces and prepare the potlis | packets.
7. In a non stick pan, add 2 tbsp of oil and heat.
8. When the oil is hot, arrange the fish potlis on the pan and keep it closed.  Cook  the fish in simmer for about 5 minutes. Then carefully flip the fish to other side and cook covered for 5 minutes. Repeat again with both sides twice or thrice & cook covered until done. This will take 20 to 25 minutes in simmer.

Tasty fish potlis are ready to relish. Enjoy the bite with any of your favourite side | dip or with hot, steamed rice & fish curry...

Note:

• Care should be taken while flipping the fish potlis.
• You can add any spice | masala of your choice and proceed with the same cooking process but marination part is very much essential.

Tags: Fish Fry in banana leaf recipe, steamed fish fry recipe, Fish pollichathu, Koduva meen in Banana leaf, How to cook fish in banana leaves?,  Fish fry in banana leaf, Fish cooked in banana leaf, Fish banana potlis, Fish potlis for starter , Vazhai Ilai meen recipe, simple fish fry in banana leaf, koduva meen fry, Healthy fish fry recipes, Diet fish recipes, Seafood recipes, fish recipes, Simple koduva fish fry recipe, How to steam cook fish in banana leaf? Grilled fish in banana leaf, steamed barramundi in banana leaf

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Pallipalayam Chicken Fry | Pallipalayam Chicken Masala

Pallipalayam Chicken Fry | Pallipalayam Chicken Masala is one of the simplest chicken recipes, yet a tasty side dish for rice as well as roti. This pallipalayam chicken is a specialty from Kongu Nadu and my recent addition to chicken recipes after having tasted at the restaurant Junior Kuppanna. This restaurant is very famous in Erode and serves the best dishes from kongu cuisine and they opened their branch in our neighbourhood 2 years ago. Since then I have been getting good feedback from my friends & colleagues that they serve the best non-veg items. Many people are visiting this restaurant from far off places but we never have visited it though there isn’t any specific reason. Very recently, Sundar and I went to this restaurant and my hub wanted to try something with less masala & oil. The waiter over there suggested this Pallipalayam chicken. I asked for the preparation and he explained a bit. I was really surprised to note that there was no trace of oil as we generally find in these types of recipes in other restaurants. We enjoyed the dish with hot chappatis & it tasted yum.

This dish has an interesting story behinds its name. Pallipalayam is a small town in Erode and the workers over there, mostly carpenters, had to camp in nearby towns for weeks to attend their jobs. In that case, they used to prepare this dish which needs minimum ingredients to have some food on the go. Since this dish originated from the people of Pallipalayam, it is named as Pallipalayam Chicken. 

Here we go for the recipe.

Ingredients:

Chicken (without skin)– ½ Kg

Shallots (finely chopped) – 5 Nos.

Garlic (finely chopped) – 3 tbsp

Turmeric powder – ¼ tsp

Salt to taste

For seasoning:

Oil – 3 tbsp

Fennel seeds – ½ tsp

Red chillies (broken into 2) – 10 Nos.

Curry leaves – few

Method:

Clean, wash and cut the chicken into medium size pieces.

In a non stick pan, heat oil and season with the items given “For Seasoning”.

Add the finely chopped garlic and fry till it gets golden brown & releases a nice aroma.

Then add finely chopped onion and fry till it turns golden brown.

Now add chicken pieces, turmeric powder & required salt and combine everything well. Cook with the lid covered in medium flame for about 15-20 minutes stirring in between.

No need to add water as the chicken releases water while cooking. If the dish dries out, add a handful of water.

When the chicken pieces are done, add some curry leaves and switch off & serve.

Tasty Pallipalayam Chicken is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this kongu special chicken dish with  dhal, rasam & curd.

Note:

Coconut pieces can be added at the end which I've not added.

Spice for this dish is totally from red chillies. You can increase / decrease the quantity as per your taste. You can also add some chilli powder & reduce the quantity of red chillies.

I’ve prepared this dish using chicken with bone. You can use boneless too. My suggestion is to use with bone as it is tastier.

Tags: Pallipalayam chicken fry recipe, Pallipalayam chicken masala recipe, Kongu special Pallipalayam chicken recipe, Kongu special chicken recipes, Kongu Cuisine, Kongu Nadu Special Recipes, Kongu recipes, Pallipalayam chicken recipe, Restaurant style Pallipalayam chicken recipe, Junior Kuppanna Special Pallipalaym chicken recipe, simple pallipalaym chicken masala recipe, pallipalayam chicken recipe with bone, pallipalayam chicken dry masala recipe, Kongu special pallipalayam chicken masala recipe, pallipalayam chicken (dry) recipe, Pallipalayam chicken story, How to prepare Junior Kuppanna special pallipalayam chicken at home? Simple chicken recipes. 

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Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves.

Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy, tangy curry in mind. But I had second thoughts about this because last year for the same pot-luck lunch, I made “Murgh Methi” which is again a non-veg item, Chicken with methi leaves (greens).  I just got a little fear in my mind, everyone will brand me as my son does J. He says everyday on seeing something green in his plate “Don’t you know anything other than green colour in food, like brown, red or something?”  That’s true…I’m addicted to greens, whenever I see greens fresh, I have an impulse to buy all of them. Some people club all the different greens as one but I enjoy the distinct flavour of each one. 

About these gongura leaves, it’s unique in everything, flavour, taste, final appearance of the dish, etc. There are two varieties of gongura, red stemmed & green stemmed. The red stemmed leaves are more sour than the green stemmed. These leaves are rich in iron, folate, calcium & essential vitamins. I’ve already posted the recipe for Gongura Rice which is really tasty on par with our Pulihore | Puliyotharai | Tamarind Rice.

For Pot-Luck lunch, I prepared Gongura mamsam out of 1 ½ Kg mutton, as semi thick gravy to suit for both plain & flavoured rice as well as rotis. I’ve simplified the procedure to make it as quick as possible since the traditional Andhra recipe calls for many steps. But I’m sure that I got the real, authentic taste of Gongura mutton.

Here is the recipe!

Ingredients:

• Mutton (Boneless) – 1 ½ Kg
• Gongura leaves –  2 cups
• Ginger garlic paste – 4 tbsp
• Green chillies (slitted) – 4 Nos.
• Onion (finely chopped) – 2 cups
• Tomato (finely chopped) – 1 cup
• Red chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Turmeric powder – 1 tsp
• Garam masala powder – 1 tsp
• Pepper powder – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 4 tbsp + 1 tsp
• Bay leaf – 2 Nos
• Cinnamon 2" piece – 2 Nos
• Fennel seeds  – 1 tbsp
• Curry leaves - few

Method:

1. Wash mutton thoroughly,  dice into required size, drizzle some turmeric powder, mix well and keep aside.
2. Pluck only the gongura leaves from the stalks, wash very well in water and keep  aside.
3. Cut onion, tomato, green chilli as mentioned above and keep aside.
4. In a pressure cooker, heat oil and season with the items given “For seasoning”.
5. Then add ginger-garlic paste & sauté in simmer till it becomes brown but not burning the paste.
6. Add onion and sauté till it becomes golden brown in colour.
7. Add tomato and sauté till it becomes mushy.
8. Add all the spice powders and salt, except garam masala & pepper powder and sauté well till the oil oozes out.
9. Add the mutton pieces,  sauté till the masala gets coated with the mutton pices evenly and the colour of mutton changes a bit.
10. Add 1 cup of water, close the lid and pressure cook the mutton for 5  whistles in simmer. Switch off.
11. In the mean time, place a kadai, heat 1 tsp oil. To this add the washed gongura & sauté until the leaves  wilt. Within few seconds, the leaves turn into brown colour. Allow to cool.
12. In a blender, add the wilted greens and pulse it coarsely, just 1 or 2 times & keep aside.
13. Once the pressure gets released from the pressure cooker, open the lid, add the coarsely ground gongura, pepper powder & garam masala powder. Mix well and bring it to a boil.
14. Check for spice & salt at this stage and if you want, you can add more now.
15. Once the gravy gets the required consistency, switch off.

Your spicy, tangy, creamy Gongura Mamsam is ready to serve!

Note:

• The quantity of spice powders & green chillies in this recipe purely depends on the sourness of gongura leaves. 
• Don’t grind the cooked gongura into a fine paste.
• Mutton cooking time varies with the quality of mutton.

Tags: Gongura Mamsam recipe, Andhra Style Gongura mutton, Mutton with red sorrel leaves, Mutton curry with gongura leaves, Goat meat and gongura leaves curry, Mutton curry for rotis, Mutton Gongura curry for variety rice, spicy mutton gongura curry, creamy mutton curry with sorrel leaves, Andhra special mutton recipe, How to cook gongura mutton at home?, Recipe for cooking goat meat with sorrel leaves, Goat meat with greens recipe, Goat meat with sour leaves recipe, Mutton recipes

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Ambur Chicken Biryani | Ambur Special Biryani

Ambur Chicken  Biryani | Ambur Special Biryani is  a famous  biryani like Dindigul Thalappakatti Biryani  in  Southern India. The biryani is named after a place called ‘Ambur’  in Vellore District of Tamil Nadu.   This special biryani was first made during  the reign of Nawabs of Arcot in Vellore. You can see a lot of biryani stalls in Ambur and hence who ever crosses this place won’t  miss the opportunity of tasting this yummy biryani.

Now, about ambur chicken biryani, this biryani is usually made with seeraga samba rice. Another highlight in this biryani is using  freshly ground chilli paste for spicing up the biryani. But I have used chilli powder  instead of chilli paste and the taste was really awesome. I’m sure one who tastes this biryani won’t deny this fact.  
I usually prepare this biryani  in pressure cooker and I found no difference between dum biryani and pressure cooker biryani.  

This  recipe is  for Ambur Chicken Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 2 cups
• Chicken – ½  Kg
• Onion (Big) – 3 Nos (chopped lengthwise)
• Tomato – 1 No.(chopped)
• Green chilli – 3 Nos.
• Curd – 1 cup
• Ginger, garlic paste – 2 tbs
• Chilli powder – 2 tbs
• Turmeric powder -1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Wash chicken very well in running water , cut it to required size.
2. Marinate the chicken pieces with ½ cup curd, 1 tsp chilli powder & turmeric powder for 30 minutes.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add half the quantity of coriander leaves & mint leaves and sauté till nice aroma comes.
5. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent.
6. Add ginger garlic paste and sauté till it gets cooked well.
7. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
8. Then add  the remaining chilli powder & garam masala powder and sauté till the oil oozes  out from the masala. Next, add the balance curd curd and sauté well until the mixture gets glossy appearance.
9. Then  add the marinated chicken along with the marinade, sauté well. 
10. Add required salt  and  2 cups of water, close the lid and wait for  2 whistles and 5 minutes in simmer.
11. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
12. Now open the pressure cooker, drain the chicken pieces and measure the gravy, add water so that the gravy+water =4 cups and keep it aside.
13. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked chicken pieces.
14. Then add gravy+water (4 cups) and  needed salt. You can check for spice & salt  at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, spicy  Ambur Chicken Biryani is ready to serve! I have served the biryani with onion raita and Egg Curry!!

Note:

• You can prepare this biryani with basmati rice also with same ingredients & water measurements.
• Use the fresh curd with the above measurement; if you are using a sour curd, reduce the quantity accordingly.

Tags: Chicken biryani recipe, Ambur Chicken Biriyani recipe, how to make Ambur Chicken biriyani at home, Chicken biryani with seeraga samba rice, Chicken biryani with jeera samba, jeera samba Chicken biryani recipe, seeraga chamba rice Chicken biriyani, jeera chamba Chicken Ambur Chicken biryan, with seeraga samba rice, Chicken biryani with basmati rice, Chicken biryani with raita andEgg Curry, Ambur Star hotel Chicken biriyani recipe, pressure cooker Chicken biryani recipe

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Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup

Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup  is a spicy soup prepared with “smoked” | “fire roasted”  legs of a goat / lamb. This soup is a specialty from South India and generally  prepared hot & spicy with generous addition of pepper. The hotness of the soup with the smoky flavour makes this soup unique among all other non-veg soups which everyone should enjoy.

Generally, any soup or broth prepared with animal bones have numerous health benefits and this “attu kaal” soup is one of the very best.  Doctors themselves prescribe this soup for patients recuperating from fracture. It is very good for those who are weak and sick, for growing children, feeding mothers and  those who suffer from arthritis. I will not recommend this soup for people with cholesterol problem but they can have it rarely, may be once in 2 months.

 Ingredients:

• Aattu Kaal | Goat Trotters (smoked)– 8 pieces
• Shallots (finely chopped) – 10 Nos
• Ginger garlic paste – 1 tbsp
• Green chillies (slitted) – 2 Nos.
• Tomatoes (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander leaves (finely chopped) – 3 tbsp
• Salt to taste.

Method:

1. Wash the goat feet well with water. Rub them hard and ensure that no hair is left on them and keep aside.
2. Add all the above ingredients except pepper powder in a pressure cooker with 3 cups of water.
3. Cook in simmer for about 30 minutes.
4. Allow the pressure to leave by itself.
5. Open and transfer the contents to soup bowl with pepper and garnish with coriander leaves.

Hot & spicy aattu kaal soup is ready to enjoy!

Note:

• The cooking time will vary with the type of goat legs you choose. If it is tender then 30 minutes of cooking is enough otherwise you should allow to cook more.
• If you want you can season the soup with cinnamon & fennel seeds.

Tags:

Aattu kaal soup recipe, Aatu kaal soup, Aatukal soup, Lamb trotters soup, Goat trotters soup, Healthy recipes, Mutton recipes, Bone recipes, Goat feet soup recipe, Soup recipes, Mutton soup recipes, Lamb feet soup, Mutton Leg bone soup recipe, smoked goat feet soup recipe, smoked lamb trotters soup

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Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval

Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval is a simple dish but a tasty one.  The preparation is almost like what  we do for “egg scramble”. My grandma used to make moolai poriyal  by adding eggs with brain which would taste like egg burji.  Today I don’t want to add volumes to my dish and hence I decided to make a simple masala. This can be served as  a starter as well as a side for sambar, rasam or curd.

Ingredients:

• Goat Brain – 1 No.
• Shallots (finely chopped) – 5 Nos.
• Ginger garlic paste – ¼ tsp
• Tomato (finely chopped) – ½ No.
• Red chilli powder – ¼ tsp
• Turmeric powder – a pinch
• Pepper powder – ½ tsp
• Salt to tatse

For seasoning:

• Oil – 1 tbsp
• Fennel seeds – ½ tsp
• Curry leaves – few.

Method:

1. Wash the brain in running water and cut into bite size cubes and keep aside.
2. In a non stick pan, add oil and season with the items given “For Seasoning”.
3. Add shallots, fry till onions turn golden brown in colour.
4. Add ginger garlic paste and sauté till the raw smell goes off.
5. Then add tomato and fry till it becomes mushy.
6. Now add all masala powders & salt except pepper powder and sauté for a minute.
7. Then add ¼ cup of water and cook for 2 minutes.
8. Now add brain pieces and combine with the masala gently without breaking the pieces.
9. Cook covered in simmer for about 5 minutes turning the pieces once in between.
10. Finally add pepper powder, mix everything well and switch off.

Tasty Goat Brain Fry is ready in minutes! We had this yummy fry with Markandam Soup |Nenju Elumbu Soup…

Note:

• Brain will get cooked in few minutes. You can confirm this by checking the red lines on the brain become invisible.

Tags: Aattu Moolai Masala Recipe, How to prepare masala with goat brain, How to cook brain, Goat brain fry recipe, moolai masala, moolai varuval recipe, brain fry recipe, Chettinad moolai masala recipe, Aattu moolai varuval recipe

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Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல்

Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல் is a spicy, tasty egg recipe using hard boiled eggs blended with some spices. The recipe which I’m giving here needs a few ingredients, very simple to follow and can be made in jiffy. I’m sure that  its taste cannot be compromised with any other complex recipes and it would be a treat for the egg-lovers.

Ingredients:

• Eggs – 4 Nos
• Onion (finely chopped) – 1 No.
• Green chili (finely chopped) – 1 No.
• Tomato (finely chopped) – 1 No.
• Red chilli powder – 1 tsp
• Garam masala powder – ½ tsp
• Turmeric powder – ¼ tsp
• Curry leaves - few
• Oil – 1 tbsp
• Salt to taste

Method:

• Boil eggs, remove the shell and cut into halves. Keep aside.
• In a non-stick pan, heat oil, add finely chopped onion and sauté till it becomes golden brown.
• Then add green chilli, curry leaves and tomato. Cook till the tomato becomes mushy.
• Now add all the spice powders and sauté for a while.
• Add ¼ cup water and allow the masala to cook.
• When the masala thickens, place the egg halves on the pan and evenly grease the egg halves with the masala.
• Close the lid and allow to cook for about 5 minutes in simmer.

Spicy Chettinad style egg fry is ready to serve! This egg fry goes well with sambar, dhal, curd or with rotis as well as pulaos.

Note:

• Don’t toss the egg halves in the masala as there is a possibility of egg yoke coming out.

Tags: Egg fry recipe, Egg recipes, Chettinad style muttai varuval recipe, Simple egg fry recipe, Easy egg fry recipe, Easy muttai masala, Easy muttai varuval recipe, South Indian style Egg recipe, Bachelor egg recipes.

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Dindigul Thalappakatti Chicken Biryani | Seeraga Chamba Chicken Biryani

Dindigul Thalappakatti Chicken Biryani | Seeraga Chamba Chicken Biryani ….needless to say it’s every biryani lover’s  favourite. Regular visitors of my blog would definitely know that my Seeraga Chamba MuttonBiryani is always on top  of popular posts. After  realizing that many of the entries to my page are through seeraga chamba chicken birayani (search key word) in addition to mutton biryani, I decided to make chicken biryani using  jeera samba today. I have posted mutton biryani in Chettinad style and this yummy chicken biryani in world famous Dindigul Thalappakatti Biryani style. When I prepared this, the entire house was filled with an aroma which made us feel hungry instantly. I made it in a very simple way using pressure cooker and it turned out so well. I would humbly say that my biryani is almost near to thalappakatti biryani and I should also admit that ‘home made’ biryani lies right above the top! If you give a try, you’ll realize what I’m saying is true J

Here we go for the recipe!

Ingredients:

For Pressure cooking chicken:

• Chicken – ¾  Kg
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Curd – 2 tbsp
• Salt

For Biryani:

• Seeraga samba rice – 3 cups
• Onion (Big) – 3 Nos (finely chopped)
• Tomato (Medium)– 1 No. (finely chopped)
• Green chilli – 3 Nos.
• Curd – 3  tbs
• Ginger-garlic  paste – 2 tbs
• Chilli powder – 1 tbs
• Biryani powder – 1 tbsp
• Pepper powder – 1 tbsp
• Salt to taste

To grind:

• Shallots | Pearl Onions– 10 Nos
• Green chillies – 2 Nos
• Coriander leaves – ¼ cup
• Mint leaves – ½ cup

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbsp
• Ghee – 1 tsp (optional)

Method:

1. Clean chicken well in running water , cut it to required size and keep it ready.
2. In a pressure  cooker, add all the ingredients given for pressure cooking and cook for 3 whistles. Let the steam gets subsided on its own.
3. In the mean time, add the ingredients given for grinding and grind to a fine paste using a mixer grinder.
4. Also, wash the seeraga samba rice and leave it as such after draining the water.
5. Take a pressure pan, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
6. Add onion and green chilli (just break into 2 or 3) and sauté well until the onion turns brown. Add ginger garlic paste and sauté well till the raw smell goes off.
7. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the cooked, drained chicken pieces & rice and sauté well.  
11. Measure the chicken stock left out while pressure cooking the chicken and add water for balance so that it will make 6 cups totally.
12. Add  required salt. Check for salt & spice at this stage and you can add more if needed. 
13. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Your delicious, hot, spicy  Dindigul Thalappakatti Biryani is ready to serve! I have served this chicken biryani with onion raita, chicken drumstick fry and chicken gravy!!

Note:

• The taste & colour of the biryani purely depends on how you sauté the masala. So take care to do this in simmer without burning the masala.
• This would be a spicy biryani since we add green chillies, red chilli powder and pepper corns. So, adjust spice according to your family’s preference.
• You can also add a cup of coconut milk and reduce water accordingly.
• You can prepare this biryani with basmati rice also.

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