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Chennai Mutton/Chicken/Vegetable Biriyani

Ingredients:

  • big onion 250g – cut into small square pieces
  • tomato 250g – cut into tiny square pieces
  • Mutton 500g
  • Basmati rice 500g
  • ginger 2″
  • garlic gloves 20
  • cinnamon 1″
  • cloves  4
  • cardamom 4
  • brinji leaves 2
  • green chilly 5 -split lengthwise
  • pudina leaves -50 g  cleaned
  • coriander leaves -50 g cleaned
  • chilli powder 2 tsp
  • turmeric powder 0.5 tsp
  • oil & ghee 150 ml
  • salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

  1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
  2. Put the onion pieces and fry till golden brown
  3. Add ginger-garlic paste and saute for 1 minute
  4. Add tomato pieces and fry well till it mashes and loses its wet flavor
  5. Add mutton-curd mix and fry for 5 minutes in cooker
  6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
  7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
  8. After one whistle, reduce heat and sim for 10 minutes
  9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
  10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Muslim Briyani

Ingredients:

  • Basmati rice 4 cup
  • mutton/ chicken  250 grams
  • Big Onion 5 nos – thinly sliced
  • Tomato-5 no – sliced
  • Paste of Garlic 8 no
  • 2” ginger
  • green chilli 4 no
  • pudina 1 cup – finely chopped
  • coriander leaves 3 cups – finely chopped
  • juice of 1 lemon
  • curd 2 cups
  • chili powder 2 tsp
  • cinnamon – 1″  piece
  • cloves – 3 pieces
  • cardamom – 3 pieces

Procedure:

  1. Soak rice for 30 min. In one burner boil water in a container. Add rice and boil for 2 min. Drain the hot water and use it for thum in step 3.
  2. In another burner heat 8 tsp oil in a kadai. When hot fry onion for 1 min, add cinnamon,  cloves and cardamom, green chillies. When onion turns golden brown, add half cooked mutton/chicken. Add salt to taste. Fry for 5 min. Add ginger-garlic paste, chili powder, curd and cook in slow fire,  frequently turning the contents.
  3. Add half-cooked rice to the gravy and mix thoroughly. Cover the container with a plate and place hot water thum over the plate. Cook in very, very slow fire for 10 min.
  4. Remove from fire and add limejuice evenly.

Fish Kulambu

Ingredients:

  • Fish 500 grams (1 lb)-Preferred fishes: All types except Shark (Sura)
  • Onion 2 cut into thick pieces
  • Tomato 1 thinly sliced
  • Tamarind paste 2 tsp
  • Red chili powder 3 tsp
  • Coriander powder 4 tsp
  • Turmeric powder ½ tsp
  • Coconut ¼ cup
  • Fennel 1 tsp
  • Fenugreek or Karuvadagam 1 tsp
  • Curry leaves
  • Salt

Procedure:

  1. Grind the coconut and fennel into fine paste. For Seer (vanjiram) use coconut milk at the last stage of cooking
  2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
  3. Add the coconut/fennel paste, chili powder, coriander powder, turmeric powder, and salt to the tamarind water and add more water if needed to get the desired quantity of kulambu
  4. Heat 4 tsp of oil in pan and fry the fenugreek (or karuvadagam) till it splutters and then add the onion
  5. After frying the onion for a minute add the tomato and fry till golden brown
  6. Add the tamarind water from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone
  7. Add the fish slices, curry leaves and boil for another 3 minutes

Chicken Gravy-II

Ingredients:

  • Chicken legs 6
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamoms 2
  • Fennel 1 tsp
  • Cumin 1 tsp
  • Black pepper 1 tsp
  • Onion 3
  • Tomato 3
  • Garlic 10 cloves
  • Ginger 1 inch piece
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Curry leaves
  • Cilantro finely chopped
  • Corn powder 2 tsp
  • Salt

Procedure:

  1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
  2. Grind the onions, tomato, garlic, and ginger into fine paste
  3. Mix the paste and powder with the chicken paste
  4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
  5. Add half a cup water to the marinated chicken and pressure cook for five minutes
  6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens
  7. Add the cilantro and remove from fire

Aattukkaal Paya (Goat Leg Gravy)

Ingredients:

  • Goat leg – 4
  • Ginger 2 inch piece
  • Garlic 12 cloves
  • Coconut 100 grams
  • Cashews 10
  • Fennel 2 tsp
  • Khas Khas 4 tsp
  • Green chilies 8
  • Turmeric powder 2 tsp
  • Onion 250 grams finely chopped
  • Tomatoes 50 grams
  • Cinnamon stick 1
  • Cardamoms 5
  • Cloves 5
  • Curry leaves 1
  • Cilantro

Procedure:

  1. Heat the goat legs over open flame to burn off the hair. Clean with water and cut into pieces
  2. Cook the goat leg pieces in a pressure cooker with turmeric powder, crushed ginger, 6 garlic cloves crushed, and enough water. Make sure the meat is fully cooked – the meat must be separating from the bone
  3. Heat oil in a pan and fry green 5 chilies
  4. Grind the coconut, cashews, fennel, and the fried green chilies into fine paste and add to the boiled meat
  5. Put oil in a pan and fry cinnamon, clove, cardamons, 2 garlic cloves chopped, onion, 3 green chilies slit lengthwise, and saute till the onions turn golden brown
  6. Add the mutton and spice mix from step 4 and cook for 5 more minutes
  7. Garnish with curry leaves and cilantro

Mutton Rasam/Soup

Ingredients:

  • Mutton stock
  • Tamarind paste 1 tbsp
  • Black pepper 1 tsp
  • Garlic 2 cloves paste
  • Cumin 11/2 tsp
  • Turmeric powder 1 pinch
  • Tomato 1
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Onion 1/2 chopped
  • Curry leaves

Procedure:

  1. Dissolve the tamarind paste in 1 cup water
  2. Grind the pepper, garlic, and cumin into paste and add the paste, salt, and turmeric powder to the tamarind water
  3. Crush the tomato into the mix
  4. In a pan heat 2 tsp oil and fry the mustard seeds, urad dal, chopped onions, and curry leaves.
  5. When the onions turn golden brown pour in the mix from step 3
  6. When it starts to boil turn off the stove and add the mutton stock
  7. Garnish with cilantro

Mint Chicken

Ingredients:

  • Poppy seeds 1 tsp
  • Cashews 6
  • Cinnamon 1″
  • Cloves 2
  • Cardamoms 2
  • Pepper 1/2 tsp
  • Cumin 1/2 tsp
  • Fennel 1/2 tsp
  • Cilantro 1 cup – ground into coarse paste
  • Mint Leaves 1 cup – ground into coarse paste
  • Green chilies 4
  • Chicken 500 grams (1 lbs)
  • Yogurt 1tbsp
  • Ginger & Garlic paste 1 tbsp

Procedure:

  1. Soak in water for 15 min the poppy seeds, cashew nuts, cinnamon, cloves, cardamom, pepper, cumin, fennel
  2. Drain water and make a thick paste of the above with cilantro, mint, green chilies
  3. Marinate the chicken pieces with lemon juice and salt for 10 min. Add yogurt, ginger-garlic paste, and the mint paste and marinate for 2 hours
  4. Grill the chicken pieces in oven or on a grill or roast with butter and oil in a kadai and then grill over direct flame

Meatball Fry

Ingredients:

  • Mutton 500 grams (1 lb) boneless minced
  • Fennel 2 tsp
  • Red chilies 10
  • Roasted split chick peas 1½ cup
  • Cinnamon 1 cm stick
  • Cloves 1
  • Coconut 1 cup
  • Pearl onions 1 cup
  • Curry leaves – chopped

Procedure:

  1. Wash the minced mutton and drain all the water from it
  2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
  3. Grind the coconut into paste and then add the pearl onions and grind again
  4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
  5. Fry the meatballs in oil till golden brown

Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

Mutton Kulambu

Ingredients:

  • Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1

Procedure:

  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 8 cups of water or the mutton stock in a pot
  3. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/fennel paste
  6. Once the kulambu starts to boil turn off the stove and garnish
  7. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Meatball Kulambu

Meatballs:

Ingredients:

  • Mutton 500 grams (1 lb) boneless minced
  • Fennel 2 tsp
  • Red chilies 10
  • Roasted split chick peas 1½ cup
  • Cinnamon 1 cm stick
  • Cloves 1
  • Coconut 1 cup
  • Pearl onions 1 cup
  • Curry leaves chopped
  • Vegetables Drumsticks (1) or Eggplant (2)

Procedure:

  1. Wash the minced mutton and drain all the water from it
  2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
  3. Grind the coconut into paste and then add the pearl onions and grind again
  4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls

Kulambu:

Ingredients:

  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1

Procedure:

  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 8 cups of water or the mutton stock in a pot
  3. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the coconut/fennel paste
  6. Once the kulambu starts to boil add the mutton balls and cook for 10 minutes
  7. Turn off the stove and garnish
  8. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes