Mutton Pulao in Pressure Cooker /मटन पुलाव /మటన్ పులావ్

Ingredients :

Mutton - 1/4 Kg
(cleaned)
Basmati Rice - 2 Cups
(cleaned & strained)
Onion - 2
Green Chily - 4
(sliced)
Bay Leaf - 1
Cashew Nuts - 3 Tsp
Star Anise - 1/2
Cloves - 5
Cardamom - 2
Cinnamon - 1 Inch
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala - 1/2 Tsp
(optional)
Oil - 2 Tsp
Ghee - 1 Tsp
Coriandeer - 1 Small Bunch
Pudina - handful

Preparation Method :

1. Slice the Onions & Chilies. Clean the Mutton. Take a Pan add oil and Ghee after Oil heat add all masala spices then add chopped Onions and Chilies, fry until Onions turns brown.

2. After add ginger garlic Paste mix well then add cleaned Mutton then add Cumin, Coriander Garam masala Powders and Turmeric Powder mix well and keep a lid on Low flame for 5 Minutes.

3. Now remove the lid then add required Salt and Strained Rice and then add water (1:2 ratio) keep a lid upto 3-4 whistles.

4. Once Pressure is reduces then remove the lid then add chopped Cilantro and Mint Leaves.

* Serve Hot with any Vegetarian or non vegetarian Curry you like.

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Prawns Pulav Preparation

Ingredients :

Prawns ( Washed & Shelled ) - 1/2 Kg
Basmati Rice - 2 Cups or 1/2 Kg
Onions Sliced - 2
Green Chilies - 2
Tomato - 2
Ginger Garlic Paste - 2 Tsp
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Star Anice - 1
Cardomom - 2
Cinnamon Stick - 2 Inch
Cloves - 6
Bay Leaf - 2
Cashew Nuts - 100 g
Salt - To Taste
Ghee or Oil - 3 to 4 Tsp
Mint or Pudina Leaves - 1 Bunch
Coriander Leaves 1 Bunch
Lemon Juice - 1 Tsp

Preparation Method :

1.Clean & Soak the Basmati Rice for 15 Minutes.After Strained Water from Rice.

2. Take A Bowl & Marinate Prawns with Turmeric,Cumin,Coriander,Garam Masala,Red Chily Powder,Salt,Ginger Garlic Paste and Lemon Juice. Keep Aside for 15 Min.

3. Take a Kadai or Deep Vessel add Ghee,after Ghee Melts Add All Masala Spices then add Cashew Nuts Fry for 3 Min. after add Sliced Onions and Green Chilies fry until Brown.

4. After Add Marinated Prawns then add Sliced Tomatoes, Ginger Garlic Paste & Fry Well.

5. Add Strained Basmati Rice Then Stir Well add Hot Boiled Water 1:1 3/4 Ratio.Keep a Lid on Medium Flame.

6. After 5 Min. Pulav Half Cooked Then Reduce the Flame to Low. Then Add Some Cumin,Coriander and Garam Masala Powders.Stir Well and Keep a Lid.

7.After 2 or 3 Minutes Add Sliced Mint and Coriander Leaves.Then Switch off the Flame.

* Yummy Prawn Pulav or Shrimp Pulav is Ready.Serve Hot.

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Marinated Chicken With Basmati Rice

Ingredients :

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

Preparation Method :

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.

4 Add the saffron to the luke warm milk and combine well. Keep aside.

5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.

6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.

8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

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Prawn Fried Rice

Sweet And Sour Prawns Recipe :

Ingredients :

1/2 kg cleaned and de-veined prawns

1 tsp finely minced garlic

1 tsp finely minced ginger

1/4 cup spring onions, finely chopped

2 finely chopped green chilli (optional)

1 tsp red chilli paste

1 tsp light soya sauce

1/2 tbsp vinegar

1/2 tsp brown sugar

1 tbsp tomato ketchup

salt to taste

1 tbsp sesame oil or peanut oil

Preparation Method :

1 Marinate the cleaned and de-veined prawns in tomato sauce, vinegar, soya sauce, brown sugar and red chilli paste for 15-20 mts.

2 Heat oil in a wok or kadai, swirl it all over and it should be smoking hot. Add the minced garlic and ginger and saute for a few seconds. Add the chopped spring onion whites and green chillis stir for 2 mts, constantly tossing them.

3 Add the marinated prawns along with any left over marination and cook on high heat for a mt without tossing. Flip the other side and cook for another mt. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with salt.

4 Garnish with spring onions greens and serve hot as an appetizer or stir fry.

Prawn Fried Rice Recipe :

Ingredients :

4 cups of cooked (cold) rice (long grain variety)

1/4 cup spring onions, finely chopped

1 cup finely chopped vegetables (carrots, beans and capsicum)

1 cup sweet and sour prawn stir fry (recipe above)

1 tsp vinegar

pepper pwd as required

salt as required

1 1/2 tbsps sesame oil or peanut oil

Preparation Method :

1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.

2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.

3 Add salt and pepper pwd combine. Add the cooked prawns and toss. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.

4 Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.

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Shahi Chicken Biryani

Ingredients :

Basmati Rice – 400 gms

Chicken – 500 gms

Onions – 2 medium size, sliced thinly

Ginger-Garlic paste – 2 tbsps

Green chillies – 4, slit into two

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsps

Garam masala – 1tsp

Shahi Jeera – 1 tsp

Curd – 2 cups

Lemon juice – 2 tbsp

Cloves – 6 no’s

Black Cardamoms – 4

Cinnamon sticks – 2 inch piece

Bay leaves – 2

Oil – ½ cup

Salt to taste

To Garnish :

Pudina Leaves – a small bunch

Coriander leaves – few sprigs

Preparation Method :

1. Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.

2. Keep it in the fridge for about an hour.

3. Wash and soak the rice for about 15 minutes.

4. Take a heavy bottomed vessel or a pressure cooker.

5. Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.

6. Now add the marinated chicken pieces. Mix well and cover it.

7. Cook for 5- 10 minutes till the chicken is half cooked.

8. Add the soaked rice to it and 3 cups of water.

9. Pressure cook for 1 or 2 whistles or cook till the rice is done.

10. Garnish with chopped mint and coriander leaves.

* Serve hot with raitha.

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Fish Biryani

Ingredients :

Basmati rice - 2 cups

Fish fillets - 4 

Onion - 1

Green Chillies - 2 (minced)

Ginger-garlic paste - 2 tblsp

Tomato - 2 ( crushed)

Coriander leaves(Cilantro) - handful

Mint leaves - handful 

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Ghee - 2 tblsp

Cumin seeds - 1 tsp

Cloves - 5 

Cinnamon stick - 2 pieces 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Cashew nuts/ Almonds - 10

For fish :

Oil - 3-4 tblsp

Chilly powder - 1/2 tsp

Salt - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Egg - 1

Preparation Method :

1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)

2. Cut the fish fillets into small pieces.

3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilly powder, pepper powder, salt and turmeric powder).

4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.

5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 

7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.

8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

9. Add the nuts to this mixture.

10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.

11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.

 * Garnish with cilantro and few fried fish pieces on top and serve with raita.

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Shrimp (Prawns) Biryani

Ingredients :

Shrimps(Prawns) - 500  grams

Basmati rice - 2 cups

Onion - 1(thinly sliced)

Green Chilly - 2 (minced)

Ginger-garlic paste - 2 tbsp

Tomato - 2 ( crished/finely diced)

Lemon - 1

Coriander leaves - handful

Mint leaves - handful (optional)

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Cloves - 4 

Cinnamon stick - 1 piece 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Ghee - 2 tblsp

Oil - 2 tblsp

Preparation Method :

1.Devein and clean the shrimps and rinse with water thoroughly. 

2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside. 

3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears. 

5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.

6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery. 

8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.

9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional).

* Grnish with cilantro and fried shrimp and serve with some raita.

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