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    September 3rd, 2010MammuNon Vegetarian, Rice

    This is the first time I cooked prawns in Biryani and it turned out yummy!! Prawns get a very unique flavor when cooked with spices and these flavors incorporated with basmati rice, gave it a nice aroma and taste.

    This preparation is similar to chicken dum biryani, with slight variation in ingredients.

    Preparation Time: 45 Minutes
    Servings: 2-3

    For marinating prawns:
    1. Prawns – 1 pound
    2. Ginger garlic paste – 2 teaspoons
    3. Red chili powder – 2 teaspoons
    4. Salt – 1 teaspoon
    5. Turmeric powder – 1 teaspoon

    For cooking prawns:
    1. Cloves – 4
    2. Bay Leaves – 2
    3. Mace – 2
    4. Black cardamons – 1
    5. Green cardamoms – 2
    6. Garam Masala powder – 1 teaspoons
    7. Red chili powder – 1/2 teaspoon
    8. Onions – 1/2 cup thinly sliced length wise.
    9. Mint – 2 tables spoons, chopped
    10. Green chilies – 3, split into halves
    11. Oil – 4-5 tablespoons

    For cooking rice:
    Basmati rice – 2 cups (rice cooker cups)
    Cloves – 2
    Bay leaves – 2
    black cardamon – 1
    green cardamoms – 2
    Salt – To taste
    Oil – 1 tablespoon

    Also, a pinch of saffron strands soaked in 1 tablespoon milk and some chopped cilantro.

    Cooking Procedure

    1. Wash thoroughly prawns, drain all the water and keep them in a bowl. Add the the ingredients under marinating prawns and mix well. Let it sit for 15-30 minutes.

    2. Cooking prawns: Heat oil in a wide pan, add cloves, bay leaves, mace, black cardamoms, green cardamoms and saute for 1 minute. Now add bay leaves, saute for 30 seconds, add onion and fry them till golden brown. Now add green chilies, mint and fry for 1 more minute. Now add the marinated prawns and fry until they are half done. Turn off heat, and let it sit in the same pan. we are going to add cooked rice on top of this.

    3. Bring to boil 3 liters of water in a deep pan. When the water is bubbling, add all the ingredients under ‘cooking rice’ except rice. Adjust salt so that water is is salty enough for rice. Now add soaked rice and cook until rice is 90% cooked.

    4. Drain all the water from rice, and add it on top of cooked prawns immediately. Spread evenly, drizzle the saffron water over rice, add cilantro and cover the pan with a thick cloth. Place a tight lid, so that steam wont go outside and the flavors from prawns blend into rice. Cook for 10-12 minutes under medium heat and turn off heat.

    Mix thoroughly and serve hot with some lemon, onion and raita.

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    August 20th, 2010MammuNon Vegetarian, Rice

    There are many versions of Hyderabadi biryani and this is one of the easiest recipes I found. I been following this recipe from over 2 years and my family love this. I felt the chicken is more tasty if marinated over night, and home fried onions adds special taste to the dish.

    Each ingredient contributes its own taste and flavor to the dish, so I suggest you to add all these ingredients though it looks like a big list 🙂


    For Biryani:
    1. Basmati Rice – 4 Rice cooker cups (I measure rice with rice cooker cups and rest with US standard cups)
    2. Chicken – 2 pounds/1kg, with or without bones cut into medium sized pieces
    3. Oil – 1 tablespoon
    4. Salt – 2 tablespoon
    5. Cardamoms – 2
    6. Star anise -1
    7. Food color/Saffron – Soak in 1 tablespoon of water.

    For marination:
    1. Cloves/Lavang – 6
    2. Cinnamon/Dalchini – 1 inch piece
    3. Cardamom/Elachi – 4
    4. Star Anise – 2
    5. Black Cardamon – 2
    6. Bay leaves – 5-6
    7. Black peppers – 20
    8. Javitri/Mace – 2
    9. Shaji Jeera/Black Cumin seeds – 1 teaspoon
    10. Yogurt/Curd – 1 1/2 Cup
    11. Green chilies – 2, Split
    12. Red chili powder – 1 teaspoon
    13. Salt – 1 teaspoon
    14. Mint – 1 cup, chopped
    15. Cilantro – 1 cup, chopped
    16. Lemon juice – 2 tablespoons
    17. Turmeric – 1/2 teaspoon
    18. Ginger Garlic paste – 2 tablespoons
    19. Oil – 2 teaspoons

    Cooking Procedure

    1. Wash chicken pieces and drain completely. Make small slits into the chicken pieces with knife, in this way the spices incorporates well into the chicken. Add salt, lemon juice, turmeric and leave for 10 minutes. Add rest of the ingredients for marination and refrigerate overnight, or at least 3-4 hours.

    2. Rinse the rice and soak it in water for 30 minutes. In a heavy deep pan boil about 2 liters of water. Let the water bubble, add salt, cardamoms, star anise, oil to the boiling water and cook for 1 more minute. Now add rice and cook for just 5-6 minutes under medium-high heat(7 out 10 flame setting).

    3. Drain the rice immediately. In a different pan add the chicken pieces, spread them flat and add the rice on top of the chicken pieces. Spread rice in the pan, pour saffron water, so that it spreads on some of the rice. Cover with a cloth and keep a plate or some heavy item on top so that the flavor wont go away, and cook for 10 minutes under medium heat(5 out of 10 heat setting) , 10 minutes under high heat(7 out of 10 heat setting) and again 10 minutes under medium heat(30 minutes total).

    4. Transfer the rice and chicken pieces into a wide bowl and mix them together.

    Garnish with some onions, lemon and serve hot with sherwa and raita.

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    August 7th, 2010MammuNon Vegetarian

    Cooking Time: 30 Minutes

    Servings: 4 as an appetizer


    1. Lamb chops – 8
    2. Ginger Garlic paste – 2 teaspoon (1 table spoon each of crushed garlic and ginger)
    3. Yogurt – 1/2 Cup
    4. Mint – 1 teaspoon, finely chopped
    5. Salt – 1 teaspoon
    6. Cilantro – 2 teaspoon, finely chopped
    7. Masala Powder – 1 1/2 teaspoon
    8. Red chili powder – 1/2 teaspoon
    9. Lemon juice – 2 tablespoons
    10. Oil – 2 tablespoons

    Cooking Procedure

    1. Apply salt, lemon juice to the chops and keep aside for 15 minutes. Mix together the remaining ingredients in a bowl, and add this to the lamb chops. Make sure the chops are evenly coated. Keep in a air tight container and marinate overnight in refrigerator.

    2. Preheat the oven, and broil at high heat for 10 minutes and low heat for another 15 minutes. Keep checking and turning the chops in between.

    Serve with fresh lettuce, lemon and onion.

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    August 4th, 2010MammuAppetizers, Non Vegetarian

    Cooking Time: 30 Minutes

    Servings: 4


    1. Boneless chicken – 1 Pound, cut into medium sized pieces
    2. Ginger garlic paste – 2 teaspoons
    3. Red chili powder – 1 teaspoon
    4. Yogurt – 1/2 cup
    5. Turmeric – 1/4 teaspoon
    6. lemon – 1, squeezed
    7. Chopped cilantro – 1 teaspoon
    8. salt – 1 teaspoon
    9. Food color – one pinch

    Cooking Procedure

    1. Mix all the ingredients together and let it marinate over night or at least 2-3 hours Preheat the oven and broil for about 20 minutes until the chicken pieces start changing color.

    Serve with onion, lemon and salad leaves.

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    July 17th, 2010MammuNon Vegetarian


    Lamb – 1 Pound, cut into 1.5 Inch cubes
    Onion – 1 medium sized, chopped
    Tomato – 1/2, sliced
    Green Chilies – 3, sliced to halves
    Red chili powder – 1 tbl sp
    Ginger Garlic paste – 2 tbl sp
    Masala Powder – 1 tbl sp
    Salt – 1 tbl sp
    Oil – 2 tbl sp
    Cumin seeds – 1/4 tbl sp
    mustard seeds – 1/2 tbl sp
    turmeric – pinch
    cilantro – 1/4 bunch

    Cooking Procedure:

    1. Heat oil in a medium bottom pan, add the cumin seeds, mustard seeds and let them splutter. Add the turmeric powder, chopped onion, tomato, ginger garlic paste and let them soften for 5 minutes.

    2. Add the lamp pieces to the cooked onions and add red chili powder, salt and let it cook under medium flame until the lamb pieces are tender (about an hour). Keep checking in between and add little water if its sticking to the pan.

    3. Now add 1 tbl sp of masala powder and let it cook for 5 more minutes. Add chopped cilantro and turn off the heat.

    You may adjust the chilies and salt for your taste. Serve with rice or roti for a complete meal.

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    July 4th, 2010MammuNon Vegetarian


    Prawns  –  1 Pound
    Onion  –   1 Large
    Green Chillies  –  4
    Peppercorns  – 2 Tbl sp
    Cumin Seeds  – 2 Tbl sp
    Oil  – 6 Tbl sp
    Salt – Upto taste
    Red Chili Pwd  –  2 Tbl sp
    Turmeric Pwd  –  Pinch
    Ginger Garlic Paste – 2 Tbl sp
    Garlic Cloves  –  3
    Lemon  –  1
    Cashew Nuts  –  20 pieces
    Coriander  – 1/2 Bunch

    Cooking Procedure:

    1. Add a pinch of salt, turmeric powder to the cleaned prawns and keep them aside.

    2. Heat 1 tbl spoon of oil in a pan, and add chopped onions and let them cook for 5 minutes. Add the prawns and some salt to the onions and let them cook for 20 minutes on a high flame, keeping the lid open, so that all the water will evaporate.

    3. Crush the peppers, cumin seeds and garlic cloves together. Now take another wide bottom pan and add the remaining oil. Add ginger garlic paste, red chili powder, crushed peppers paste and let them fry for a minute. Now add the cooked peppers, and let them fry for 10 minutes. Add chopped coriander, turf off the heat and squeeze a lemon.

    4. Fry the cashew nuts in some ghee/butter and add them to the curry. Cashews and prawns makes a very nice combination.

    Tastes good with onion and lemon. Serve hot with white rice or roti.

    Tags: ,
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    January 8th, 2010MammuAppetizers, Non Vegetarian


    For Marination:
    1. Chicken — 1/2 pound/200gms
    2. Corn Flour — 4 tablespoons
    3. Eggs — 2
    4. Salt — 2 teaspoons
    5. Red Chili Powder — 2 teaspoons
    6. Ginger Garlic paste: 1 tablespoon
    7. Lemon Juice: 2 tablespoon
    8. Garam Masala – 1 tablespoon

    Other Ingredients:
    1. Green Chillies — 5 Cut into halves
    2. Garlic cloves: 6
    3. Curry Leaves — 15
    4. Cashew Nuts: 15 Cut into small pieces
    5. Curd: 1/2 Cup
    6. Orange food color — Small Pinch
    7. Oil — For frying chicken pieces
    8. Garam Masala – 1 tablespoon

    Cooking Procedure::

    1. Cut the chicken into small pieces, marinate with all the items list above for marination and let it marinate overnight in refrigerator.
    2. Fry chicken pieces: Heat oil in a pan and fry the chicken pieces on a medium flame in small batches. Keep aside.
    3. Ia wide pan heat about 1 tablespoon of oil. Add the split green chillies, 1/2 teaspoon of salt and let them fry for 2 minutes. Add the sliced cashews, garlic cloves, curry leaves and let them fry for 2 more minutes.
    4. Make a fine paste of curd and mix it with garam masala and food color. Now add the fried chicken pieces in the remaining oil, add curd to it and mix well. Let the pieces soften in curd for 10 minutes under low flame. Keep mixing it to avoid it sticking to the pan.
    5. Add the fried green chillies, garlic, cashews, curry leaves and turn off the flame.

    Garnish with cilantro and Serve instantly with onions and lemon.

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    January 8th, 2010MammuNon Vegetarian


    1. Whole chicken, cut into small pieces – 1 pound
    2. Tomato – 1/2, chopped
    3. Onion – 1 medium sized, finely chopped
    4. Fresh Coconut – 1/6th of a coconut (or 6 tablespoons of grated coconut)
    5. Poppy seeds – 2 table spoons
    6. Curry leaves – 10
    7. Oil – 3 tablespoons
    8. Turmeric – 1/4 teaspoon
    9. Green chilies – 2, split
    10. Plain red chili powder – 2 tablespoons
    11. Salt – 2 teaspoons
    12. Masala powder – 2 teaspoons

    Cooking Procedure

    1. Dry roast the poppy seeds and let them them cool. Grind together roasted poppy seeds, coconut and keep aside.
    2. Heat oil in a pan (preferably in a copper bottom steel pan which is not too wide), add the curry leaves, onions, tomatoes and let them soften for 5 minutes.
    3. Add the chicken pieces, turmeric powder, salt, red chili powder and green chilies. Close the lid and cook for 10 minutes. Now, add the poppy seed, coconut paste and Cook until the chicken is all cooked. Add the masala, adjust salt and cook for another 5 minutes and turn off the heat.

    Garnish with cilantro and serve hot with white rice / roti, onion and lemon.