Kayachar (kaichar) or Dalcha – Rawther recipe
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Kayachar (kaichar) or Dalcha – Rawther recipe
Popularly known in my husband’s family as Coimbatore Biriyani and Palakkad Biriyani, my brother in law’s wife and cousin (lubi) got me hooked on to this recipe. You’d love it if you are already a fan of different varieties of pulav. The richness of South Indian spices and mint leaves and their aroma wafting through the house excites quite an appetite.
This spicy dum biriyani is naturally deep red colored (by using plenty of ripe tomatoes and kashmiri red chilli powder) and made from an aromatic variety of short rice grains called Jeerakasala rice. It is popular in some parts of Tamil Nadu and Kerala. Particularly found in the Rawther Muslim Community in Coimbatore and Palakkad district in Kerala, it is getting popular outside the Rawther communities too.
Served even during celebrations and weddings, Rawther Biriyani is served alongside non-veg sambhar popularly known as ‘Kaichar‘ and melon halwa (rich,red and yummy halwa).I found this link to the halwa recipe:
Very recently, I tried this recipe (thank you Lubi) at home with my mother in law. We used pre-marinated and lightly fried chicken in this recipe. You may reduce the amount of green chillies, ginger paste and red chilli powder to reduce the biriyani’s spice. Alternatively you may grill two large red peppers, remove the skin, blend the red flesh and add the ground paste to the biriyani masala for rich red color.
Big Onions – 5 nos medium
Small Onions – 20 nos
Ginger garlic paste – 2 tsp
Ripe Tomatoes – 5 large
Green Chillies – 3 or 4 nos
Cilantro Leaves – one handful
Mint Leaves – one handful
Red Capsicum (optional) – 1 no
Red Chilli powder – 3 tsp
Turmeric powder – 1.5 tsp
lime juice – (juice of one lime)
garam masala – a pinch
ghee – for taste
salt – as per taste
Jeerakasaala rice – 1.5 kilo
Chicken (biriyani cuts) – 2 kilo (optional – marinate it with turmeric, red chilli powder, salt and shallow fry it before adding to the biriyani masala)
Soak jeerakasaala rice in water for 15 minutes and then rinse it well. Saute finely sliced onions in a deep bottomed pan, followed by green chillies, ginger garlic paste, and then add tomatoes. Add chopped cilantro and mint leaves, followed by red chilli powder, turmeric powder and lime juice.
You may grill one red capsicum, remove the black skin and pulse the flesh to add to the masala at this stage if you want to naturally deepen the reddish color of the masala.Add the (fried)chicken pieces and mix well.
Add enough water to the masala, season with salt and then add the rinsed rice. The water level should be 1.5 inches above the rice level. Cover it and cook it in high heat for 15 minutes. Lower the heat.Season it with some ghee and garam masala at this stage, cover it again and leave it for additional 10 minutes. Take the biriyani off the heat, fluff it up and serve it with raita and pappadums.
I prepared this during ramadan for iftar using ready frozen puff sheets and frozen kebabs. Simply stuffed the puff sheets with uncooked kebabs and rolled it up, brushed some beaten egg on top and baked on a pre heated oven at 200 degree celsius for 20 minutes. Easy and tasty too.
Beef (bone in) cut in 1 inch pcs- 1/2 kg
Beef (boneless) cubed 1 inch e/pc – 1/2 kg
Sliced Onions – 3 medium nos
Turmeric Powder – 1 tsp
Garam Masala powder – 1 tsp
Coriander powder (I prefer Eastern meat masala powder) – 1 tblsp
Pepper powder – 1 tsp
salt – for taste and water – 2 cups
Cilantro leaves – for garnish
Clean the meat and cook it in the pressure cooker along with turmeric, garam masala, salt and one cup of water in low fire for the first 20 minutes.
Take it off the flame and allow it to cool. Meanwhile, in another pan, sauté the slice onions in oil till translucent. Add the coriander powder, pepper powder and the cooked meat along with its gravy. Return this curry to the pressure cooker. Add another cup of water if necessary. Cook it covered for another 10 minutes or till done. Garnish and serve it with rice or rotis.
“Meat! We are going to eat some meat…” Jules Verne’s ‘Twenty Thousand Leagues Under the Sea’.
I recently watched a Pakistani cookery show where the chef prepared meat burgers by steaming and then frying. How interesting it is that fast food can be made slower and healthier without compromising on the taste. So I took the chance to prepare it right from scratch rather than relying on defrosting and frying my favorite frozen burgers that are neatly tucked in the freezer..
Fresh Minced meat – 250gms
Onion – ½ pc
A pinch of dried or finely chopped fresh parsley leaves
A pinch of pepper powder/ crushed pepper
salt to taste
Olive oil for frying
Blend all of the above ingredients except for olive oil in an electric blender. Make patties out of the blended ingredients and steam it for five minutes. Make sure to cover the steamer with a lid. Flip the burger on to the other side and steam it for another one minute. Sear the steamed patties on a frying pan with olive oil in high heat for couple of minutes till it turns brown and crispy on both sides.
Serve it with your favorite sesame topped burger buns or sandwich bread and top it up with pickled jalapeno, American cheese and freshly sliced tomatoes. And Voila!! A juicy meat burger to satisfy meat cravings. My mom usually likes to toast sliced buns in butter or oil before assembling the burgers as it makes it crunchier on the inside and softer on the outside which maximizes the taste.
Onion – 4 nos
Shallots – 5 pcs (optional)
Tomato – 1 no
Chicken – 1kg,cut into small pieces
Maggi chicken stock – 1 pkt
Turmeric powder – 1 tsp
Pepper powder – 2 tsp
Cumin powder – 1 tsp
Kasuri methi powder – 1 tsp
water – 1 cup
chopped cilantro leaves – to garnish
Saute onion in oil on medium heat for 5 min and then add the sliced tomato. To this,add the chicken pieces. Crumble and mix in the chicken stock cubes.Sprinkle all the masala powders.Saute till the masala coats the chicken pieces well and the stock dries up almost. Add water. Simmer in low heat till chicken is cooked.Garnish with chopped cilantro leaves. Serve with hot paratas.
Note: I avoided some standard ingredients added into chicken curry like coriander powder,red chilli powder,ginger garlic paste,garam masala powder and perunjeera.
Mutton – 3 kgs
Rice – 3 kgs
I think its a good idea to marinate the mutton pieces in vinegar and spices before frying it with onions.I divided the mutton, rice and onions into two batches. Helps me with easy monitoring without overcooking the biryani and ending up with broken rice and mushy texture.
Marinating the mutton
Divide and marinate the mutton in some vinegar,turmeric powder,salt.Refrigerate it for 15 minutes.
Preparing the mutton masala
In two large deep bottomed heavy pans, pour oil and add 7 nos onions sliced finely for each pan.Once its cooked through,add the marinated mutton to both the pans and mix well.Add sliced tomatoes at this stage and continue stirring it at low heat.Adjust the turmeric,cumin,garam masala and salt as per your liking. The meat releases its own liquid, so let it to cook through till the pan liquid is dried up and the masala coats the mutton well.Take it off the heat.Meanwhile in another pan, fry well sliced onions (14 nos) for 20 minutes in medium heat. Add pepper powder and continue stirring till the color darkens. Take it off the heat.Now divide and mix into both the prepared mutton masala.
Prepare one pot of white ghee rice and another pot of yellow ghee rice.
Assembling the biriyani
Again I like to layer the biriyani in two pots. Start by melting some ghee, arrange the mutton masala, followed by the white ghee rice and topped off with the yellow ghee rice. garnish with fried nuts, fried onions,chopped mint/cilantro.Cover and cook dum style (over another tava pan) in low heat for 20 minutes or until steam is released on top.
Fresh Chicken – 1 kg, cut into bite size pieces
Ginger garlic paste – optional
Green Mung dal – 1 cup,soaked overnite
Spinach – 1 bunch, sliced fine
Carrots – 2 large,cut into wedges
Tomato – 5 nos
Onions – 5 nos
Turmeric powder – 1 tsp + 1 tsp
Chilli powder – 2 tsp + 1 tsp
Cumin powder – 1 tsp
Tomato paste – 1 tblsp
Saute 2 nos sliced onions in olive oil.Add 2 nos sliced tomatoes followed by the soaked mung dal. Now pour 1 cup of water.Add wedged carrots and let the dal mixture cook in high heat for 10 – 15 minutes,adjusting water every 5 minutes.
Meanwhile, in another small saucepan,saute the remaining onions in olive oil.Add the sliced tomatoes.Cook it well and smash it with the back of a large spoon into fine paste.Add a tsp of turmeric and a tsp of chilli powder to it.Add a dollop of tomato sauce and set it aside once its cooked and the water is dried up from this gravy.
To the cooked mung dal and carrot gravy,add the chicken pieces and another cup of hot water. Season with the remaining turmeric and chilli powder,with some cumin powder and salt. At this stage,gradually add spoonfuls of cooked tomato chutney to the curry to thicken it. Taste and season further according to your desired gravy thickness.I like to add the whole chutney.Finally add chopped spinach and its ready inshaAllah.
Perfect with rice,idlis and rotis.
Step 1 – Prepare regular thin pancakes.I add wholemeal flour to add extra flavor.
Step 2 – Layer each pancake with fried omelettes.
Step 3 – Fry sausages and place sausage over each pancake.
Step 4 – Roll up the pancakes.
Step 5 – Coat each pancake in beaten egg mixture.
Step 6 – Breadcrumb the pancake spring roll and fry.
Pancake Spring Rolls are ready! Before serving, cut the spring rolls in half, and serve the presentable side up.Top it off with a dollop of ketchup or mayo.