Cranberry Biryani

Cranberry Biryani inspired by the Chicken Berry Pulao we had at Britannia and Co. Restaurant Mumbai. Skip the chicken for a veg berry biryani.

Ingredients:

Follow the steps and keep the following ingredients ready.

1. Saffron Milk
Add 12 to 15 saffron strands to ½ cup of hot milk. And a pinch of sugar and set aside.
2. Fried Onion
Finely slice onion ( 2 cups), sprinkle salt and set aside for an hour. Squeeze water and dry on paper towel. Deep fry onion in oil and set aside.
3. Cranberries
Soak 1 cup cranberries in about a cup of water for 15 mins. Drain (reserve water). Heat ½ tsp. ghee, toss the cranberries in and add a pinch of sugar. Stir for about a minute, remove and set aside.
4. Rice:
Ingredients - 2 cups basmati rice soaked in 4 cups of water for about an hour, 4 cloves, 2 bay leaves, 1 inch cinnamon stick, 3-4 cardamoms, salt.
Method: Boil about 4-5 cups of water. Add all the above ingredients and cook till rice is almost done. Rice should be slightly undercooked. Drain and set aside. Discard all the whole spices.
5. Spice Powders:
1 tsp. cinnamon, 1 tsp. cardamom, 1 tsp. nutmeg, ½ tsp. cumin, ½ tsp. clove
6. Jasmine Tea – Steep 1 bag of jasmine tea in ½ cup of hot water. Remove bag and keep tea aside.
7. Chicken
Marinate 1 chicken breast (cut into small pieces) with 1 tsp red chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tbsp garlic ginger paste, lime, salt and ¼ tsp garam masala (cardamom, cinnamon, cloves equal parts). Set aside for at east an hour in fridge. Heat 1 tbsp ghee, add chicken and sauté till chicken is done. Set aside.
8. Salt , Ghee to taste
9. Optional Garnish - Pomegranate kernels and cilantro


Method - Biryani Layers:

• Add a tsp of ghee and half of the cooked rice to a pot. Spread ¼ of the fried onions and ¼ of the berries. Sprinkle Spice powders. Add ¼ of the saffron milk. Add 2 tbsp of cranberry water , 2 tbsp of jasmine tea and a tbsp. of ghee. And a pinch of salt.
• Add the chicken layer.
• Add the remaining rice. Spread ¼ fried onions, rest of the saffron milk, 2 tbsp jasmine tea, 2 tbsp cranberry water, 1 tbsp ghee and some salt.
• Cover and cook for 10 to 15 mins on a very slow flame till all the water evaporates and rice is completely cooked.

The layers can also be assembled in a microwave safe dish and cooked for 10 to 15 mins in a microwave.
Serve hot topped with some crunchy fried onion and berries. Garnish with pomegranate and cilantro.

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Jeeravan Pakodi Rice

Ghee rice with pakodis & jeeravan.





Ingredients:
For Pakodis:
1 cup vegetables finely chopped (cabbage, cauliflower, potatoes etc.)
Green chilies & grated ginger to taste
Salt to taste
Jeeravan powder - 1/4 tsp
1/2 cup - rice powder, besan, sooji (equal parts)
Mint leaves - few
Oil for deep frying


Cooked rice - 2 cups
Ghee - 2 tsps
Jeeravan powder - 1tsp (or more as per taste)
Mint leaves
Salt to taste


Method:

• Mix all the pakodi ingredients except oil in a bowl. Add little water and make small balls.
• Heat oil and deep fry the balls (pakodis). Set aside and break into pieces when they cool down.
• Heat another pot and melt ghee. Add rice, jeeravan, salt if required and stir. Turn heat off and add pakodis and mint leaves. Serve hot.

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Ganesh Chaturti Thali

Varan, Rice with ghee, Beans Tondak, Moonga gathi, Sar, Cabbage sabji, Poori and potato pakodas - typical Goan Chaturti Menu





Cabbage Sabji - Heat oil. Add mustard & green chilies. Once the spluttering stops, add cabbage and turmeric powder and cook till done. Add salt and garnish with coriander leaves.

Potato Pakodas - Cut potatoes into disks. Make Besan batter with ajwain, salt and chili powder. Dip potato disks in batter and deep fry till done.

Varan - Pressure cook tur dal. Grind coconut, turmeric powder and jeera and add to the cooked dal. Add salt and bring to boil.

Mooga gathi - Boil sprouted beans with curry leaves, green chilies, hing turmeric powder and salt. Grind grated coconut, red chilies, tamarind, roasted coriander powder, cloves, turmeric powder, jaggery and black pepper. Add to the moong and bring to boil. Season with curry leaves and mustard.

Sar - Reserve the water used to boil moong for moonga gathi. Heat oil and add mustard seeds and jeera. Add tomatoes, curry leaves, tamarind, green chilies and reserved water. You can boil some tur dal and use that water instead of the reserved water. Once sar start to boil, add coconut milk and turn the heat off.

Beans Tondak - Check the alternate veg recipe in the post - Crab Tondak

I have not included complete recipes here as these are very common recipes. Please mail me at "neelamsblogs@gmail.com" if you want recipes for any of the above mentioned goan dishes.

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Methi Paneer Rice

Simple rice with great flavours.








Ingredients:
Cooked Basmati Rice - 2 cups
Paneer crumbs - 1/2 cup
Cloves - 2
Cumin Seeds - 1/4 tsp
Kasuri Methi (Dried Fenugreek leaves) - 1 tsp
Salt to taste
Oil 1 tbsp

Method:

• Heat oil and add cloves and cumin seeds.
• When the cumin seeds turn brown, add paneer and saute for 2 mins.
• Add Basamati rice, crushed methi leaves and salt and mix well.
• Serve hot.
  
  
  

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Veg Fried Rice

Can be easily made with shrimp or chicken as well. You may also add 2 eggs.

Ingredients:
1 1/2 cup Jasmine rice
1/2 cup cabbage cubes
1/2 cup red bell pepper
1 cup mixed vegetables (carrot, zucchini, string beans etc.), cut into small pieces
1 cup baby spinach
2 tbsp - soy sauce
1 tbsp - white vinegar
2 red chilies
2 cloves garlic, chopped
Oil - 3 tbsp
Salt to taste
Pinch of sugar

1/2 cup - Shrimp or chicken (optional)
2 eggs - beaten (optional)

Method:

• Cook rice and allow to cool.
• Add oil to a pan and add red chilies and garlic.
• Optional - Add shrimp or chicken to the pan and a little salt
• Add mixed vegetables and stir for a minute.
• Add bell pepper and cabbage. Stir fir a minute and add in cooked rice.
• Add salt and stir for 1-2 minutes.
• Optional - Add eggs and stir for 2 minutes.
• Add soy sauce, white vinegar and sugar and stir. Add spinach and stir for another minute or 2.

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Tomato Mint Rice

Serve with raita. Can be made with leftover rice too. Use Sona Masuri or Basmati rice.

Ingredients:
Cooked Rice - 3 cups
Tomatoes (diced) - 1 cup
Mint Leaves - 1/2 cup
Green Chilies - 1
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp

Method:

• Heat oil in a pan
• Add mustard seeds and cumin seeds and allow to splutter.
• Add green chilies and diced tomatoes.
• Cook on low flame till the tomatoes melt.
• Add cumin powder, turmeric powder and salt.
• Add little water, stir and cook covered for 2 mins.
• Remove the cover and cook till the oil starts to separate.
• Add cooked rice and stir slowly till all the grains are coated.
• Add mint leaves and toss.
• Add a pinch more salt and stir.

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Nutty Mozzarella Rice

Serve with any curry.

Ingredients:
Basmati rice - 1 cup (soaked in water for about half hour)
Cloves - 2
Cinnamon - 1/2 inch
Flat parsley - 1/2 cup, chopped
Salt to taste
Olive oil or butter - 2 tbsp
Hot water - 2 cups
Fresh Mozzarella cheese - cut into small cubes - 1/2 cup

Nuts (Optional) - 1/4 cup ( almonds, walnuts, cashew nuts - use just one type or mixed nuts)

Method:

• Heat oil/butter in a pan.
• Drain rice and add to the pan.
• Stir in parsley, cloves, cinnamon and nuts.
• Allow the nuts and rice to get toasty on medium heat for 2-3 minutes.
• Add salt and hot water.
• Cook covered on high till the water starts to boil.
• Simmer and cook covered for 6-10 minutes or till the rice is done.
• Turn the heat off and keep covered for 2-3 more minutes.
• Take the lid off and add the cheese cubes.
• With a fork, lightly mix in the cheese and flake the rice.
• Keep covered for 2 more minutes before serving to allow the cheese to slightly melt.

Tip:

• You can use grated paneer instead of mozzarella cubes.
• Use raisins if you like them in your rice.

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Shrimp Biryani

Serve with cucumbers and tomatoes or raita.

Ingredients:
Basmati rice - 1 cup ( 1 1/2 cups rice cooker cups)

Shrimps - about 15, cleaned and de-veined
Lime juice - 1 tsp
Onion - 1, roughly chopped
Tomato - 1 finely chopped
Bay leaf - 1
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 1/2 tsp
Ginger paste - 1 1/2 tsp
Salt to taste
Vegetable Oil or Ghee - 2 to 3 tbsp
Buttermilk or Yogurt - 1/4 cup

Garam Masala:-
Peppercorns - 1 tsp
Cloves - 4
Cinnamon - 1 inch stick
Cardamons - 4

Ginger Juliennes - 1 tsp
Coriander leaves (cilantro) - 1 cup, rough chopped

Method:

Rice:-

• Soak rice. Bring about 5 cups of water to boil.
• Add the rice and cook till almost done. Add salt.
• Drain and spread out on a tray or plate to cool

Shrimp curry :-

• Add lime juice, turmeric, coriander powder, ginger paste and salt to shrimps and keep aside.
• Heat oil or ghee in a pan. Add bay leaf, cumin seeds and onions.
• Once the onions are almost done, add marinated shrimp.
• Stir for a minute and add yogurt. Cook for 2 minutes.
• Make a coarse powder of the garam masala and add half of the powder to the shrimps.
• Add tomatoes and salt.
• Cook till oil separates and the shrimp are done.

Biryani Layers:-

• Add half of the rice to a microwave dish. Spread out.
• Sprinkle the remaining coarsely ground garam masala.
• Spread the ginger juliennes and coriander leaves.
• Spread a layer of the shrimp curry.
• Spread a layer of the remaining rice. Sprinkle a pinch of salt.
• Cover with a plastic wrap(cling-film) and microwave for 3-4 minutes.
• Remove the wrap. Be careful not to burn your hand with the steam. Open the wrap using tongs and allow the steam to escape and then take the wrap off completely.
• Microwave for 2 more minutes.
• Allow to cool and mix well.
• Reheat the biryani before serving.

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Vegetable Biryani

Serve with raita.

Ingredients:
Basmati rice - 1 cup ( 1 1/2 cups rice cooker cups)
Vegetables - 2 cups, cut into pieces (carrots, green beans, cauliflower, peas)
Salt to taste


Yogurt - 1/4 cup
Garlic - 2 cloves
Ginger - 1/2 inch piece
Green chili - 1
Sugar - pinch
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Bay leaf - 1
Onion - 1 small, chopped finely
Tomato - 1, chopped finely
Garam masala:-
Cardamom - 3
Cinnamon - 1 inch stick
Cloves - 4
Peppercorns - 1 tsp
Cumin - 2 tsp


Saffron - 7 to 8 strands soaked in 1 cup of warm milk
Coriander leaves (Cilantro) - 1 cup, chopped
Onion - 1, sliced and shallow fried in oil till almost golden
Ghee - 2 tbsp


Method:

Rice:-

• Soak rice in water.
• Boil about 5 cups of water and add the soaked rice. Add salt.
• Cook the rice till almost done.
• Drain and allow the rice to cool. Spread on a sheet/tray to prevent further cooking.

Vegetables:-

• Heat oil in a pan.
• Add bay leaf and the whole garam masala. Stir for a minute.
• Add chopped onion and fry till translucent.
• Add vegetables and stir.
• Add chopped tomato and fry till oil separates.
• Add cumin, coriander and turmeric powder.
• Blend garlic, ginger, chili and yogurt and add to the vegetables.
• Add salt and a pinch of sugar and a little water if required and cook covered till done.
• Allow the gravy to thicken (very thick consistency) and check the salt.

Biryani Layers:-

• In a microwaveable dish, spread half of the cooked rice.
• Pour half of the saffron milk all over.
• Spread half of the fried onion slices.
• Spread all of the vegetable gravy.
• Add the remaining rice and cover the vegetables completely.
• Pour the remaining saffron milk over.
• Sprinkle a pinch of salt and spread the remaining fried onion slices.
• Melt the ghee and pour all over the rice.
• Cover with a microwave safe lid and microwave for 3 to 4 minutes till the rice is done.
• Remove the lid and microwave for 2 more minutes to allow all the milk and the extra moisture to dry.
• Garnish with coriander leaves. Mix well and serve hot.

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Chicken Biryani

Serve with raita.

Ingredients:

Basmati rice - 1 cup (1 1/2 cups rice cooker cups)

Chicken - 4 big pieces (use leg and breast pieces cut to medium size)
Salt to taste
Lime - 1

Yogurt - 1/2 cup
Garlic - 3 cloves
Ginger - 1/2 inch piece
Green chili - 1
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp


Oil - 2 tbsp
Bay leaf - 1
Garam masala:-
Cardamom - 2
Cinnamon - 1/2 inch stick
Cloves - 2
Pepper - 1/2 tsp


Saffron - 7 to 8 strands soaked in 1 cup of warm milk
Mint leaves - 1 bunch
Cardamom - 3 to 4, powdered
Onion - 1, sliced and shallow fried in oil till almost golden
Ghee - 2 tbsp



Method:

Marinate chicken:-

• Wash the chicken pieces and 2-3 slits on each piece.
• Apply salt and lime juice and keep aside for 5 minutes.
• Blend the yogurt, turmeric, cumin powder, coriander powder, garlic, ginger and green chili to make a paste.
• Apply this paste to the chicken pieces and set aside for 30 minutes or more.

Rice:-

• Soak rice in water.
• Boil about 5 cups of water and add the soaked rice. Add salt.
• Cook the rice till almost done.
• Drain and allow the rice to cool. Spread on a sheet/tray to prevent further cooking.

Chicken:-

• Heat oil in a pan.
• Add bay leaf and the marinated chicken.
• Stir till the chicken starts to brown.
• Add a little water if required and cook covered till done.
• Allow the gravy to thicken (very thick consistency) and check the salt.

Biryani Layers:-

• In a microwaveable dish, spread half of the cooked rice.
• Pour half of the saffron milk all over.
• Spread half of the fried onion slices.
• Sprinkle half of the cardamom powder.
• Spread all the cooked chicken.
• Add the remaining rice and cover the chicken completely.
• Pour the remaining saffron milk over and sprinkle cardamom powder.
• Sprinkle a pinch of salt and spread the remaining fried onion slices.
• Melt the ghee and pour all over the rice.
• Cover with a microwave safe lid and microwave for 3 to 4 minutes till the rice is done.
• Remove the lid and microwave for 2 more minutes to allow all the milk and the extra moisture to dry.
• Garnish with mint leaves. Mix well and serve hot.

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