Abhiruchulu

Description:

The below recipe is purely Andhra style Chicken Dum Briyani. Chicken Dum Briyani and raitha is best combination.

Ingredients:

Chicken : ½ Kg
Green Chilies : 5
Onion : 1 (Big size)
Oil : 4 Tablespoons
Ghee: 1 Spoon
Cloves : 8 (Lavangam)
Cardamom : 8 (Elaichi / Yaalakkaya)
Cinnamon : 5 pieces (Dalchina chekka or Dalchini)
Bay Leaf: 4 (Masala Aku / Biryani aaku)
Capers : 4 (marati muggu)
Mace : 4(japatri)
Star anise: 4(Anasapuvvu)
Cashew Nuts: 25g (Jeedi pappu)
Ginger Garlic Paste : 2 Spoons
Salt : As required
Basmati Rice : ½ Kg
Biryani Masala : 2 Spoons
Coriander Leaves : As required

Method of Preparation:

1. Clean and wash chicken pieces and keep aside.
2. Cut green chilies and Onions into slices and keep aside.
3. Heat oil and ghee in cooker, and fry Cloves, Cardamom, Cinnamon, Bay Leaf, Capers, Mace, Star anise and Cashew Nuts.
4. Add green chilies pieces, Onion slices and fry it with above items.
5. Add Ginger Garlic paste to it and fry it.
6. Later add cleaned chicken pieces and fry it for some time.
7. Add Salt and fry it for some time.
8. Add the Biryani rice and fry a little.
9. Add enough water and mix well. (Generally we use 1:2 ratio for any rice preparation. As we already have some oil we can reduce water based on liquid already present).
10. Close the cooker and Cook till 2 whistles. Remove cooker from stove.
11. Wait till pressure reduces, open the cooker.
12. Add Biryani Masala and Coriander Leaves and mix carefully.
13. Keep cooker on stove at low frame and wait for 5 minutes.
14. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Tomato rice is made of coconut and tomato juice extract.

Ingredients:

Rice : 500g
Tamota : 25g
Onion : 1
Green Chilies : 6
Ginger Garlic Paste : 2 Spoons
Cashew Nuts: 10g (Jeedi pappu)
Cardamom : 6 (Elaichi / Yaalakkaya)
Cloves : 10 (Lavangam)
Cinnamon : 4 pieces (Dalchina chekka or Dalchini)
Salt : As required
Ghee : 2 Table Spoons
Oil : As Required
Pudhina : Little
Biryani Masala : 1 Spoon
Coconut : ½ Piece
Dried Capers: 4 (Marati Muggu)
Shah Jeera/Kala Jeera : ½ Spoon

Method of Preparation:

1. Clean and wash Rice and keep aside.
2. Cut Coconut, green chillies and onions into small pieces and keep aside.
3. Grind Coconut pieces and Tomato’s. Separate Paste from juice and keep juice aside.
4. Heat oil in tava, add Cloves, Cardamom, Cinnamon, Dried Capers, Shah Jeera, Cashew Nuts, green chilies pieces and Onion slices and fry it.
5. Add Ginger Garlic paste and fry it with above items.
6. Add Tomato Coconut Juice and sufficient water for Rice cooking (In 1:2 ratio).
7. Add salt to taste.
8. Add Rice when water starts boiling.
9. Cover the tava with lid and wait till Rice is half cooked.
10. Add Biryani Masala and Coriander leaves to rice and Mix slowly.
11. Wait till rice is cooked.
12. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Ingredients:

Rice : ¼ Kg
Carrot : 1
Oil : 4 tbsp
Mustard : ½ spoon
Peanuts : 50 gm
Urad Dal : 1 spoon (Minappappu)
Bengal Gram : 1 spoon (Senaga pappu)
Green Chilies : 5
Red Chilies : 4
Curry Leaves : 10-15 Leaves
Turmeric Powder : ½ spoon
Salt : As required
Lemon Juice : 50 ml
Coriander Leaves : As required

Method of Preparation:

1. Cook the Rice and keep aside.
2. Grate the carrot and keep aside.
3. Slit the Green Chilies into two pieces each and keep aside.
4. Heat oil in tava. And fry Mustard, Peanuts, Urad dal, Bengal Gram, Green chilies, Red chilies and Curry Leaves.
5. After cooked rice is cooled, add above talimpu, Turmeric, grated carrots and mix well.
6. Add sufficient salt and Lemon Juice and mix well.
7. Finally garnish with coriander leaves.
8. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.