Biryani and special occasions are inseparable, at least in my home. If there is any special occasion, you are guaranteed to get a plate of biryani from my kitchen. The aroma of the biryani spreads in such a way that forces anyone going through that way to pause and take a deep breath in. However, I don’t always need a special occasion to make biryani. By making biryani on an ordinary day, it will turn that day into a special one.

Last weekend, my husband and I made an impromptu trip to my favorite city Chicago. On the way we had visited my cousin in Madison. My cousin who is an awesome cook had made fried chicken biryani along with many other delicious dishes for us. I must say the best homemade biryani I had in a while. After spending a night at my cousin’s, we drove to Chicago. We went straight to the Chicago Auto Show. My husband has been going to the Auto show for 10 years in a row now and it’s my fifth auto show in a row. After that we visited our best friend and surprised her on her birthday. Hence we had an amazing and fun-filled weekend with our dear and near ones.

Those of you who couldn’t be a part of the Chicago Auto Show this year, here is a collage of pictures I had clicked:

Chicago Auto Show 2010

After coming home, my mind was still on the biryani hangover. I couldn’t resist and hence called my cousin right away and took notes about the recipe. In this biryani I fried the chicken marinated with spices and combined it with the biryani masala. You get to enjoy the biryani and also the fried chicken on the same plate.

Fried Chicken Biryani, inspired by my Cousin-Ayesha

Step 1 Making Rice

Ingredients:

• Basmati Rice- 2 cups
• Ginger, minced- 1 tsp
• Garlic, minced- 1 tsp
• Turmeric powder- 1/4 tsp
• Garam Masala ( ground cardamom, cloves and cinnamon)- 1tsp
• Ghee- 1 tbsp
• Water- 3 cups
• Salt- to taste

Preparation:

• Place basmati rice on a sieve , wash under running water and drain the water.
• Fill the rice cooker with water and add turmeric powder, ginger, garlic, garam masala salt, ghee and rice.

• Switch on the rice cooker and cook until the rice is done.
• Remove the rice pot from the cooker and keep aside with the lid on.

Step 2: Marinating chicken:

• Chicken, bone in- 12 pieces
• Ginger-Garlic paste- 2 tsp
• Turmeric powder- 1/4 tsp
• Chilly powder- 2 tsp
• Fennel powder- 2 tsp
• Garam Masala- 1 tsp
• Lemon juice- 2 tsp
• Salt- to taste

Preparation:

• Remove any excess fat from the chicken and thoroughly wash it.

• Drain the water and place in a large bowl.
• Put all the above marinating ingredients over the chicken and combine well.

• Cover the chicken and keep in the refrigerator for at least half an hour or more.
• You could even marinate the chicken overnight.

Step 3: Shallow frying the Chicken:

Ingredients:

• Marinated chicken
• Vegetable oil- enough for frying
• Curry leaves- 1 sprig

Preparation:

• In a frying pan, heat the oil, add the curry leaves and shallow fry the chicken until it turns light golden on both sides.

• Transfer the fried chicken on a paper towel and keep aside.

• Save the oil for frying onions which is used for garnishing the biryani.

Step 4: Making the Masala:

Ingredients:

• Onion, cut lengthwise- 4 large onions
• Ginger-Garlic paste- 2tsp
• Green chilly, cut half- 3, or depending upon your spice level
• Tomatoes, chopped- 2
• Curry leaves- 6 no’s (optional)
• Fried Chicken- 12 pieces
• Garam Masala- 1tsp
• Fennel powder- 1 tsp
• Salt- to taste
• Yogurt- 3tbsp
• Lemon juice- 1 tsp
• Coconut oil- 2tbsp
• Ghee- 2tbsp

Preparation:

• Heat a wide non-stick pan over medium heat, add coconut oil and ghee.
• Add onions along with salt and green chillies and saute until it turns transparent.

• When the onion turns tender, add ginger-garlic paste and saute for a minute.
• Add tomatoes, curry leaves and saute until tomatoes get mashed.

• When the onion and tomatoes have turned tender, add the garam masala and fennel powder.
• Combine well and add the fried chicken to this.

• Give it a stir, add yogurt, lemon juice and combine well.

• Cover the pan with its lid and cook the chicken along with the onion masala for 15 minutes.
• Keep an eye on the masala, if the masala dries up add little water and continue cooking.
• Combine everything well and remove from the heat.

Step 5: Layering Rice and Chicken

Ingredients:

• Fried onions- 1 onion cut lengthwise and fried in the oil used for frying chicken
• Raisins, roasted in ghee- 2 tbsp
• Cilantro, chopped- 1/4 cup

How to Layer:

• In a flat baking bowl, first add half of the prepared chicken masala and make a layer.

• Add half of the cooked rice and make a layer on top of the chicken masala.

• Add half of the fried onions and half of the chopped cilantro on top of the rice and layer it.

• Repeat this one more time and on top garnish with fried onions, cilantro and roasted raisins.

Step 6: Baking

• Preheat the oven to 350 F.
• Cover the bowl layered with rice and chicken masala with aluminum foil and bake for 10 minutes.

Step 7: Serving

• While serving combine the rice and the chicken masala and serve with your choice side dish or with Raita, Pickle, Pappadum etc.

Tips:

• Use coconut oil for sautéing the onion, this gives a nice aroma to the biryani.
• Fry the onion in the oil used for frying chicken.
• For making homemade Fennel powder: Roast the fennel seeds or use roasted fennel seeds and ground it to fine powder. Sieve the powder and store it in an air-tight container.

My first love in the food world: Shrimp (Prawns) and it was love at first sight…

Whether it’s fried, sautéed, grilled or buried in a bowl of rice, I die for them and my love for shrimp never seems to subside even after meeting with other handsome guys in the food world: P

When the incredible food blogger Anamaris at Chef it yourself approached me with her idea of starting a Top chef challenge in her blog, I couldn’t just ignore it as I love challenges and it’s always fun participating in these contests. As this is the first challenge, she made it easy by asking the contestants to blog about a dish that represents them. When I read about this, I suddenly screamed voila, it’s darn easy and I can do this. Believe me that turned out to be a wrong scream. When I started to think about a dish, which is totally me, many dishes lined up in front of me and there was a huge conflict between the dishes. When I almost got settled on one dish, another one came to me and asked me: ‘don’t you think I am your type’ and then the next one popped out and the war continued for a while. Soon, I was seen compromising with each one of the dishes, as I don’t want to unfriend them or break their hearts. I love all the dishes unconditionally…

Growing up in Kerala, I had enjoyed seafood a lot. Seafood was served on almost everyday in my house, for lunch and dinner. In my hometown, we get fresh, catch of the day fishes, which is brought to the house by fish vendors. Among them, shellfish has been my favorite, especially Shrimp. Even now I remember how I used to butter up the fish vendors in advance to bring the fresh shrimp for me. And it always worked, they never failed to bring the fresh ones.

My favorite way of devouring shrimp is by deep-frying it after seasoning it with homemade spices. However, for this contest I am going to submit the recipe for ‘Shrimp Biryani’. Biryani is yet another famous dish in India, I doubt, if there would be any special occasions without biryani. Biryani could be referred as the dish, which is served during the time of happiness and special occasions. If you stop by my house during special occasions or festival season, you are guaranteed to be treated with homemade biryani made by my mom.

Shrimp and Biryani totally represent me, shrimp being my favorite and since I am a person who loves celebration and special occasions, biryani is my type of dish. When other dishes confronted with me, shrimp biryani won over my taste buds hands down.

This recipe was inspired from Vahchef.

Shrimp Biryani:

For making homemade Biryani Masala:

• Cloves- 10
• Black Cardamom- 4
• Maze- 3
• Bay leaf-2
• Green cardamom-10
• Cinnamon-3 sticks
• Pepper corn- 10
• Black cumin- 1/2 tsp
• Fried onion- 2 tbsp
• Chilly powder-1 tbsp
• Coriander powder- 2 tbsp
• Cumin powder-1 tbsp
• Turmeric powder-1/4 tsp
• Fennel powder- 2 tsp

Preparation:

• Grind the above ingredients into a fine powder and store it in an air-tight container.
• This biryani masala can be stored for few months.
• This can be used for making all kinds of biryani: Chicken, lamb, Fish, Vegetable etc

For Making Rice:

Ingredients:

• Basmati Rice- 1 1/2 cups
• Cardamom- 3
• Cinnamon- 2 inch piece
• Cloves-3
• Bay leaves- 2
• Fennel seeds- 1 tsp
• Water- 2 1/2 cups
• Salt- to taste

Preparation of Rice:

• Soak the basmati rice in water for 30 minutes.
• In a large pot, add the water and the spices to it, let it come to a rolling boil.

• Season the water with required salt.
• Add the strained, soaked rice to the boiling water and cook in medium heat by covering the pot.

• Cook the rice to only 85-90%, remaining cooking has to be done along with the shrimp masala.
• If there is any water in the rice, strain it and keep aside.

Frying the Shrimp:

• Shrimp, deveined and de-shelled- 1 lb

• Ginger-garlic paste- 2 tsp
• Chilly powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 1 tsp
• Salt- to taste
• Oil- just enough for shallow frying the shrimp

Preparation:

• Devein, de-shell and clean the shrimp under running water.
• Add ginger-garlic paste, turmeric powder, chilly powder, coriander powder and salt to the shrimp and marinate it for 15 minutes.

• In a non-stick pan, add the oil, when it is heated through, add the shrimp and shallow fry it in batches, for 4 minutes.

• Don’t over fry it.
• Remove the shrimp from the oil and keep aside.

Making the Shrimp Masala and adding the rice

Ingredients:

• Oil- used for shallow frying the shrimp
• Yogurt- 1 1/2 cups
• Green chillies, chopped- 1 tbsp
• Cilantro, chopped- 1/4 cup
• Mint, chopped- 1 handful( optional)
• Biryani Masala- 2 tbsp
• Salt- little
• Fried shrimp- 1 lb
• Cooked Rice- 1 1/2 cups

For Granish:

• Fried Onion, homemade or store bought- 1/2 cup
• Cilantro, chopped-1/4 cup
• Saffron, soaked in 2 tbsp milk- 2 pinches

Preparation:

• Heat a wide non-stick pot over medium heat, add the oil used for frying the shrimp.
• Add the yogurt to the oil, saute it.
• Add green chillies, cilantro, mint, salt, biryani masala and combine everything.
• Now, add the fried shrimp and mix it.

• Evenly spread the shrimp masala.
• Add the cooked rice on top of the shrimp masala and spread it as a layer.
• Garnish with fried onions, cilantro, and saffron.

• Cover the pot with it a tight lid and cook for 10 minutes over low-medium flame.
• While serving, combine the rice and shrimp masala together and serve with Raita.

Carrot Raita:

Ingredients

• Yogurt- 1 cup
• Red Onion, minced- 1/2 small onion
• Carrot, grated- 1
• Green chillies, chopped- 1 tsp
• Cilantro chopped- 1 handful
• Salt- to taste

Preparation:

• Combine all the above ingredients in a medium bowl.
• Serve with Shrimp Biryani.

Tips:

• This recipe might look like a lengthy one, believe me it’s not that hard as it seems.
• Prepare the homemade Biryani masala the previous day and this can be stored for several months and can be used for making any kinds of biryani.
• On the day of making this, you just have to make the rice and the shrimp masala.
• You could simultaneously cook the rice and fry the shrimp.
• After frying the shrimp, start making the shrimp masala.
• By then rice must have cooked, spread the rice on the shrimp masala and cook for another 10 minutes.
• Wait and watch the magic: anyone who tastes this biryani will rave about your culinary skills and thus the  proud moment.

Last couple of days, I had done a lot of googling for biryani recipes and I was overwhelmed to see the different kinds of biryani and the different methods for making it. At the end as usual, I decided to stick with my mom’s irresistible biryani recipe, which am sure would definitely beat the other recipes and it did. And remember you don’t have to have any celebrations to make biriyani, any day biryani would be a big hit. So here is a sumptuous feast you could have with your family and friends.

I know the lengthy preparation method would make some of you guys to double think about making this. Trust me, this is not as hard as it seems. Have all the things ready and then start the cooking. You could even do all the chopping and marination part ahead of time and keep it in the refrigerator.

Lamb Biryani: serving: 4 adults

Ingredients:

For making rice:

• Basmati Rice- 2.5 cups
• Whole cardamom-3
• Cinnamon stick- 3 inch stick, sliced
• Cloves-3
• Bay leaves-2
• Ghee-2 tbsp
• Salt- as required
• Water-  5 cups( for stove top cooking), 3 cups (if using rice cooker)

If you are using rice cooker: After washing and draining the rice, put it in the bowl along with all the above ingredients and 3 cups water. For cooking Basmati rice in rice cooker, less water is needed, mostly it is 1:1 rice: water ratio, here I used 1/2 cup more water.

Cooking on stove top: Wash and drain the rice. One a deep bottomed non-stick pot/vessel, add the ghee and the other ingredients(cardamom, cloves, cinnamon and bay leaves), slightly fry it and add the rice to this. Roast the rice for few minutes and add the water. Cover the pot and cook in medium flame. Cook until rice is fully cooked and water is absorbed. After the cooking, using a fork gently fluff the rice to avoid sticking.

Marinating the Lamb: First remove any excess fat from the lamb cubes. Sprinkle 1/4 tsp turmeric powder and pour 2 tbsp lime juice, wash the meat and drain it.

Ingredients:

• Boneless or bone-in lamb, cut into big cubes- 2 lbs(1 kg)
• Chilli powder-1 tbsp ( or depending upon your spice level)
• Turmeric powder-1/2 tsp
• Fennel powder-2 tbsp
• Coriander powder-2tbsp
• Garam masala-2tsp
• I make my own garam masala: cardamom-8, cloves-4, cinnamon stick-3inch, grind all these in the blender and use 2 tsp of this.
• Lime juice- juice of half lemon
• Salt- as required

Marinate the lamb with all the above ingredients and keep it aside for 30 minutes.

For making the Masala:

• Onions- 6( if big), 8( medium)- thin, vertically cut ( make sure you cut like this)
• Ginger chopped- 3tbsp
• Garlic chopped-3tbsp
• Green chillies sliced- 3tbsp (or depending upon how spicy you want)
• Small onions chopped- 8 nos
• Coarsely grind garlic, ginger, green chillies and small onions in a blender.
• Tomato- 2 sliced
• Yogurt- 1/2 cup
• Curry leaves- 1 string( optional)
• Cilantro chopped- 1/3 cup
• Cardamom- 3
• Cloves-3
• Cinnamon stick- 2 inch
• Oil- 3tbsp
• Ghee-2 tbsp
• Salt- to taste

Preparation:

1. In a pressure cooker, add ghee and oil, put the cardamom, cloves, cinnamon and slightly fry it
2. Add the onions and fry in the oil until translucent. Add curry leaves to this.
3. Add the ginger/garlic/green chillies/small onion mix and cook until the onion starts to turn light brown.
4. Add the tomatoes and cook till it gets smashed.
5. Add the marinated lamb and give it a stir.
6. Now add the yogurt, mix everything . Add cilantro and salt. Cover the cooker and cook in low-medium flame for 3-4 whistles or until the lamb is cooked well.
7. Open the cooker,  if the masala is watery, turn the heat to high and cook uncovered, until the masala is almost thickened. Don’t make it too dry, it should need some gravy.

Layering Rice-Lamb masala and final cooking:

Ingredients:

• Onion, cut thin vertically- 2
• Fry onion in oil until golden brown and transfer into a paper towel and keep it aside.
• Cashew nuts, roasted in 1tsp ghee- 1/4 cup
• Raisins, roasted in 1 tsp ghee- 1/3 cup
• Cilantro chopped- 1/3 cup
• Saffron strands – 2 pinches, soak in 2tbsp milk for 15 minutes
• Ghee- 3tbsp

Layering:

1. Grease the dish with 1 tbsp ghee.
2. Add the first layer of lamb masala, then add one layer of cooked rice on top of this.
3. Pour 1tbsp ghee over the rice, sprinkle 1/2 of the saffron in milk on the rice, evenly spread half of the the fried onions, put half of the roasted cashew nuts and raisins, half of the chopped cilantro on top of the rice.
4. Repeat this step one more time. Finally, on top you will have the rice, garnished with saffron, fried onions, cashew nuts/raisin s and cilantro.
5. Tightly seal the dish with aluminum foil and close it with its lid and place on low flame stove for 15 minutes.
6. You could also do the final cooking in the oven: Preheat oven to 350F. Do the layering in an oven safe dish, close the dish with aluminum foil and bake it for 20-25 minute.
7. Enjoy the Lamb biryani with Raita or pickle.

Easy Yogurt Raita:

• Onion minced-1/2 onion
• Tomato minced-1
• Yogurt-1/2 cup
• Green chilli sliced-1
• Cilantro chopped-1 handful
• Salt- to taste

Mix all the above ingredients in a bowl and serve as a side dish with biryani.