AMBUR BIRYANI RECIPE. AMBUR CHICKEN BIRYANI RECIPE

AMBUR BIRYANI RECIPE. 

AMBUR CHICKEN BIRYANI RECIPE

SPECIAL GUEST POST FROM JAY OF TASTY APPETITE.
Today, i am proud to announce that i have another special guest foodie blogger, Jay. We have been great friends  for a while now, i like to surf through her recipes, bookmarked many of them, and have tried a few... but not yet the biryani- which needs a lot of rice cooking skills. 

Jay, I will try to try this after you become my guest :)  :)

I love flavored rice very much, especially biryani. When i saw her "Ambur biryani", i fell in love with it instantly, in fact Jay was a bit reluctant to post this recipe, because she had this published already this year.. But i made a special request- ie: nothing less than ambur.. that leaves her no choice. Thanks Jay for that- so sweet of you to oblige.

Let's hear from Jay-

Hy Friends,

This is Jay, of Tasty Appetite..!   First of all, I would like to thank Ms.Wan, my favorite foodie friend,  for giving me this honour of guest blogging in her awesome space. 

To speak about myself, I am an Indian by birth & soul. I am a passionate cook, mom of two lovely kids, who keep me busy all the time. My hubby is a software professional & its my hubby’s encouragement that helped me to start my own food blog & share the recipes with the world. Cooking has become a passion for me, since the day I started blogging. 

My speciality is Cuisine from South India, but  I love trying out new recipes and giving them a twist of my own wherever possible. The sources of my recipes are – My mother, Mil, grandma, Internet, magazine, friends & of course my own experiments. This blogging world has encouraged me to try out new recipes and to exhibit my talent. Another plus is,  it has earned me so many blogger friends worldwide.;)

Now, talking about today’s post,  Ambur Biryani -  it’s a recipe for non-veg lovers. This spicy and yummy recipe is one of the famous biryani recipe of South India. It is prepared mainly using Basmati variety of rice and  has an unique appetizing taste. 

Try this recipe, surely you’ll love it.

AMBUR CHICKEN BIRYANI:

      Ingredients:

·  Basmati Rice           - 2 cups

·  Chicken                  - ½ kg

·  Oil                         - 6 tbsp

·  Cinnamon               - 2

·  Cardamom              - 3

·  Cloves                    - 5

·  Onion                     - 3

·  Ginger paste           - 1 tbsp

·  Mint leaves             - 1 cup

·  Coriander leaves      - handful

·  Red chilly pwd         - 2 ½ tsp

·  Garlic paste            - 1 tbsp

·  Biryani masala pwd  - ½ tsp

·  Tomato                  - 2

·  Lemon juice            - 1 tbsp

·  Yogurt                 - 1 small cup

·  Salt to taste

       Method:

1.   Wash and soak biryani rice for 5 mins.

2.   Drain water and reserve.

3.   Clean chicken pieces in running water and strain water from it.

4.   Take 2 pans and heat them simultaneously

5.   In one pan, add water and allow to boil without covering with lid.

6.   In the other pan, add oil and heat.

7.   Add cinnamon, cardamom, cloves, wait to splutter.

8.   Add chopped onion and roast it to golden in medium flame.

9.   Add garlic paste and add chopped mint and coriander leaves.

10.Now add ginger paste and toss continuously.

11.Add red chilly pwd, chopped tomato pieces, fresh lemon juice, yogurt one by one with stirring.

12.Toss it in medium flame till oil separates(approx 5 mins)

Now biryani masala curry with strong and rich aroma has been prepared.

13.In this stage, add chicken pieces, saute it in masala curry.

14.Add salt and required water.

15.Allow to cook for 10 mins.

16.Now add soaked and strained biryani rice to the first pan with boiling water.

17.Allow the rice to get half cooked.

18.Transfer this rice to the biryani masala curry prepared above in the second pan.

19.Stir and close it with a lid.

20.Allow to cook in medium flame for 4 to 5 mins.

21.Remove from flame & cook it in “ dhum “

22.For cooking in “dhum“, heat a strong dosa girdle on the
         flame

23.Place the biryani pan on top of the girdle.

24.Now take a wide bowl, add 4 tumblers of hot water to it.

25.Place this bowl on top of the lid of biryani pan.

26.Keep the biryani in “ dhum “ like this for 15 mins.

27.Once it is done, open the lid and fluff the biryani gently.

28.Garnish with chopped coriander leaves.

29.Serve hot with  spicy curry  & onion raitha.

30.Mouthwatering Aambur Chicken Biryani is ready to delight your taste buds..!

So , Wan thanks once again for giving me an opportunity for doing the Guest post. 

And friends, I welcome you all to my world  Tasty Appetite –  feel free to explore, express and record your feedback to improve my culinary skills.

Thanks & I hope to see you around.. :)

Jay

Hi Jay, many thanks for your authentic Ambur biryani recipe and for your willingness to be my guest. Here, is a bouquet of roses for you as a token of appreciation from me.

         Please check at my sidebar on Jay's link-'Tasty Appetite'

SHAHI HYDERABADI BRIYANI RICE RECIPE.. MUTTON BRIYANI RICE RECIPE WITH RAITA

SHAHI  HYDERABADI  BRIYANI RICE RECIPE.

Welcome to my very special guest, Shobha from "Food Mazaa" of Mumbai, India, who loves cooking, painting and reading, enjoys listening to music and making handicrafts. Here she is  ...

cooking-varieties : Shobha, my special thank you to you  for your willingness to do this guest post in my blog, a rich spicy and aromatic  SHAHI  HYDERABADI  BIRIYANI  RICE.

cooking-vareties : How would you introduce yourself shobha?

Shobha : I am a home maker, graduated in English Literature. Born a SIndhi in Andhra Pradesh, but a South Indian at heart. My parents inculcated both cultures in me. I read and write Telugu as well as Sindhi, which is in Persian Script. I lived in Chennai and have been moving to other countries back and forth due to my husband's transferable job. Currently, we are settled in Mumbai.


Blessed with a wonderful family, a loving and caring husband, two sons who have made us proud.(elder son is MSc in computer engineering and MBA and the second son is a PhD. in Bio-engineering, both settled in USA) A lovely daughter-in-law Holli and an adorable  2 year old grand daughter Maya.

 I have lived in UK, Nigeria and Brazil and travelled to many countries. I like Brazil most. Brazilians are very warm, welcoming and friendly people. We lived there for 10 years and now speak Portuguese well.

cooking-varieties : How about sharing your blog url with us?

I love to try out various cuisines from all over the world. Started with my first blog,  Food Mazaa in February 2008, with 308 posts till now. Do visit  me at:


 http://foodmazaa.blogspot.com/

My two nieces, Punam and Vinita also have contributed some nice recipes.

Recently, I have started another blog "Soup for the Soul"..

cooking-varieties : What is your greatest wish on your hobbies

I wish to publish my cookery book and want to hold an exhibition of my paintings.
I do oil paintings and have painted 30 so far and want to have at least 50 exhibits.

Ingredients:

Mutton - 1 kg
Onions – 5 to 6 chopped onions
Garlic - 1 cups
Ginger - 3/4 cup
Green Chillies - about 10
Mint Leaves - 1 bunch
Coriander Leaves - 1 bunch
Cloves - 10 to 15
Cinnamon - Three 5” pieces
Nutmeg or Jaiphal - Less than ¼ piece
Mace or Javitri - 1 piece
Small Cardamoms - 10
Black Cardamoms - 1
Tomatoes - Approx. 3
Yogurt - 3 to 4 tbsp
Lemon Juice - About ½ lemon’s juice
Red food colour
Salt to taste

For Rice:

Rice - 6 cups
Cloves - 2
Cinnamon – 1” stick
Small Cardamoms - 2
Mint Leaves - a handful
Coriander Leaves - a handful
Lemon juice - Juice of 1 lemon
Water - 12 cups
Salt to taste

Method:

1. Grind cloves, cardamoms, mace, nutmeg, cinnamon to a fine powder. To this add garlic, ginger, coriander leaves, mint leaves, green chillies and salt and grind to a smooth paste. Add water if necessary.
2. Marinate mutton with this paste for atleast 15 minutes.
3. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing.
4. Add marinated mutton and cook for a while. Add tomatoes, yogurt, lemon juice and little water and cook till mutton is tender.
(Take care not to make too much gravy)                                                                                                                    
5. Meanwhile, keep 12 cups of water to boil. Add cloves, cinnamon, small cardamoms, mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook.
6.When rice is 3/4th done, strain & transfer over mutton.
7. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first with wet cloth, then with lid, and keep a weight over the lid. Simmer for about 15 minutes.
Garnish with fried onions and cashew nuts.
Serve with raita.
Raita Recipe:

Beat 1 cup yogurt. Add 1/4 cup water, finely sliced green chillies, finely chopped onions, tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.

Next  post, cooking varieties will publish  Shobha’s  MIRCHI KA SALAN ( Hyderabadi) recipe, a spicy dish that compliments Shahi  briyani and a bit more write up on her achievements,

   
Food Mazaa url at sidebar    

OATMEAL-CHICKEN PORRIDGE- RECIPE ON OATMEAL PORRIDGE MADE SIMPLE

One of the best health cereal is oats. Oats cereal helps lower blood pressure, thus reducing hypertension tendencies- Researched by the American Heart Association. Oats is also believed to help lower cholesterol levels.

Chicken with Oatmeal Porridge-servings for two persons
Ingredients: from cooking-varieties
3 pieces boneless chicken breast- cut into small pieces
2 pieces garlic- minced
2 cm young ginger root- minced
1 carrot- slice 2 cm thick
Spring onion for garnishing- cut into thin slices
1 1/2  teaspoon Soup spice powder
Salt & pepper to taste
2 1/2 cups ‘quick cook’ oats
Boil 5 cups of mineral water with chicken, garlic, ginger, spice powder and salt.
When chicken is cooked take out about 1 piece of the chicken breast and set aside to cool.
When cooled, shred these chicken pieces and use them as garnishing.
Add in oats and pinch of salt and pepper inside the chicken soup. Put off fire after 2 minutes.
Serve hot. Place oats porridge in serving bowls. Garnish with shredded chicken and spring onions

SPICY FRIED RICE RECIPE- HOW TO MAKE THAI PINEAPPLE FRIED RICE.

Pineapple or "Nenas" in the Malaysian language or "Anana" in the Philippino's is a popular fruit. In Malaysia, the sweetest variety of pineapple is called "Nenas Sarawak"- originated  from Sarawak, one of the Malaysian, states. When ripened, the nenas sarawak tastes so sweet, eating it helps eliminate the uncomfortable  "full tummy" feeling.

RECIPE FROM COOKING-VARIETIES E COOKBOOKS

PINEAPPLE FRIED RICE RECIPE 
Servings for two
Cut 1 ripe pineapple in half lengthwise. Hollow out. Makes 2 pieces pineapple skin platter to serve pineapple fried rice.

Cook 1 cup of rice. Set aside

INGREDIENTS:

1 cup ripe pineapple slices
10 pieces medium size prawns- do not shell
3 pieces garlic – minced      3 small onions – fine slices
¼ cup canned green peas 1 red chili – slice
¼ cup fresh corn       1 tbsp chili flakes
1 tbsp mango chili sauce   1 cube beef stock
Salt to taste and 3 tablespoon vegetable oil

Fry garlic and onions in hot oil until brown. Add beef stock, prawns, pineapple and corn. Stir until half- cooked, add green peas, chili, sauce & chili flakes, salt. Leave for 1 minute, add rice and mix well. Pour fried rice inside pineapple hollow. Serve hot. This recipe comes from cooking-varieties