Category Archives: Rice

Rawther Biriyani

rawther biriyani
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:

http://www.spicytasty.com/indian-sweets/kasi-halwa/

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.

Ingredients:

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)

 

Method: 

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.

 

 

 

 

Oat Cookies

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Adapted from the blog Thedessertspot, with a few modifications

2 cups brown rice flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1/4 cup white sugar
1/2 cups brown sugar, firmly packed
2 eggs
2 teaspoon vanilla extract
1 cup Jumbo Oats
2 cups quick cooking oats
2 cups grated fresh coconut
1/4 cup dates
1/4 cup chopped unsalted almonds

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Brown Rice Flour

Preheat oven to 350°F. Combine the brown rice flour, baking soda and salt in a bowl. In a separate bowl, cream butter and sugar together until smooth. Beat in eggs, one at a time until light and fluffy, then mix in the vanilla. In thirds, mix in the flour mixture until just combined. Mix in the oats, coconut,dates and almonds.Bake for 10-12 minutes or until golden brown.

Mutton Biryani

Mutton – 3 kgs
Rice – 3 kgs
Onions
Tomato
Turmeric powder
Cumin powder
Garam masala
Salt
Vinegar

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.

STEP 1
Marinating the mutton

Divide and marinate the mutton in some vinegar,turmeric powder,salt.Refrigerate it for 15 minutes.

STEP 2
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.

STEP 3
Ghee Rice

Prepare one pot of white ghee rice and another pot of yellow ghee rice.

STEP 4
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.