Biriyanis are very famous in my home town. And loved by all! this one has been in my draft for a long long time. finally i decided to publish it! You can also check my Malabar Chicken Biriyani and Malabar Beef/Mutton biriyani.  Some part of it i have copied and pasted oh yes im very lazy to type all this again!!

For the Marinade:

Marinate the 1 lb or 1/2 kg of any big like Tengirri, batang, (these are chinese names im not sure about the english names!) Pomfret  with 1 heaped tsp of red chilli powder, 1/2 tsp turneric, 1/2 tsp fennel pwdr, 1tsp ginger garlic paste, 1/2 tsp chilli paste, 1/4 garam masala, corriander,mint,curry leaves ans salt to taste grinded into paste leave for an hour or two.  Shallow fry the fish in a large non stick .

For the Masala:

onions – 4 large

ginger garlic paste – 1 tsp

tomatoes – 2 large chopped

corriander powder 2 tsp

garam masala – 1/2 tsp

finely chop 4 large onions. When the onions are well cooked add 1 tsp ginger garlic paste. Mix well after 3 -4 mts add2 large tomatoes. When the tomatoes are well cooked add 2 tsp corriander pwdr, 1/2 tsp garam masala and mix well add salt to taste. Add the fried fish to the masala and cook for few mts.  Make sure it does’nt get burned.

For the Rice:

rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate.

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

In the fish vessel add 1/2 tbsp of ghee  the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts, or may be faster. Always cook in a very low flame.  Please note that the fish will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of fish and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the fish there should be lil rice in the fish mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!!

When ever i make a light meal i always make something sweet to accompany it. It makes everyone happy especially my hubby who has a very very sweet tooth!

Basmati rice – 1/3 rd cup

Milk – 4-5 glasses

Sugar – 3/4cup add more as your taste

cardamom powder– 1/4 tsp

Finely sliced Pistachios, Almonds, cashew nuts – for garnish

water – 4 glasses

Pressure cook the rice with water until it is very soft. Mash the rice well and transfer it to a heavy bottom vessel or non stick vessel. Add milk and sugar and cardamom. Keep on stirring on ad off. Make sure there are no lumps and the should be cooked in a very low flame. If you want you can add more milk. Keep on stirring for at least 15 mts.  Turn off the stove and add the dry fruits. After the kheer comes to normal room temperature refridgerate it if you like cool desserts. My family like cooled ones so i cool almost al the sweets!

Im sending my Kheer for the Sweet series event.

Rawrice – 2cups

coconut – 1 cup

shallots – 3-4

fennel seeds – 1 tbsp

cooked rice – 1/2 cup

Soak the raw rice for 3-4 hrs. And grind all the rest of ingredients finely. The mix should be watery. But not so running. Pour into a nonstick cookware and close it. These pancakes cook really quickly. I make them a bit thick so that i have to make only 4-5 of them!!

Accompany them with chicken or any other non veg curry.. yummmm..

I have completed my 7 yrs in Singapore wow! i really didn’t think i would stay this long from my home and family!! Calicut/Kozhikode is famous for the parties and weddings and all the fun related to ti!! All these 7 yrs i have missed a lot of family fun.

We eat red meat here very rarely here. Of course people be very health conscious once they come out of Kozhikode!! .. My husband says that for all the food he eats from Kozhikode in 2-3 weeks during our yearly vaccation  is the reward for being healthy for the rest of the year!

Marinate all together and leave it for 2-3 hours. Then pressuer cook it without water for 15 mts. Deep fry once its cooled. Serve hot with green chutney!!!

Another of my fav rice varities! well actually not mine my picky eater son loves this! He’ll eat this without yogurt!! A rare thing otherwise with any type of rice he needs yogurt!!! This is also easy and packed up with all the vegs. I usually cut the vegs into small pieces so that he wont even notice that he is eating it

You’ll need

Ghee – 2 tbsps
cardamon and cloves – 3-4
cinnamon stick – 1 small piece
bay leaf – 1
onion finely chopped – 1
basmati rice – 3 cups washed and soaked
mix vegs finely chopped- 1 cup (carrots,beans,corn,peas) or what ever u like
turmeric pwdr – 1/4 tsp
garam masala – 1/4 tsp
water – 6 cups
salt to taste

Heat the ghee in a non-stick pan and add the whole spices. When the smell comes out add the onions and fry till brown. Add water to it. When the water boils add the rest of the ingredients and close the pan and cook for 15 mts. Serve with raita, pickle,pappadam.

I usually finely chop all the vegs so that the kids wont notice it.

Another entry for the Rice Mela and Wholesome Lunch Box Event!

I love Khichdis.. mainly because on a lazy day its so easy to prepare and it had all the vegs and daal in it and i dont need a curry or side dish for it! LOL!! Luckily both my kiddos loves it too.

When Meeta my gujrati friend told me about this recipe i first made it with ponni rice as she suggested. But my kiddos didnt like it. Then i tried it with Basmati rice and it came out really tasty and kiddos loves it

Srivalli, here comes another entry from my blog to your Rice Mela!

Basmati rice – 2 cups
moong daal/ khichadi parippu – 1 cups
onions -1
ghee 2 tbsp
cardamon, cloves – 3-4
garlic – 2-3 crushed
cinnamon stick – a small pieces
carrots,beans,frozen green peas – 1 cup (altogether)
water – 7 cups
turmeric pwdr – 1/4 tsp
red chili pwdr – 1/2 tsp (add more or less according to ur taste)
coriander pwdr – 1/2 tsp
salt to taste

• Soak the rice and daal for an hour.
• In a pressure cooker heat the ghee and add the whole spices and onions.
• when the onion is brown add the garlic to it.
• When the garlic is brown add water to it and let it boil.
• When the water boils add the rice, vegs, salt and masalas to it and cook for 20 mts in low flame.
• The khichdi will be soft and mushy and you’ll have to eat it hot to enjoy it!

My grandma makes the best coconut rice in the whole world!!!! it is so delicious that even if we make it just like her it wont taste the same. she sure has a magic touch. Today i have tried my best to make it just like her i know it doesnt taste like hers but still i tried my best.

In calicut coconut rice is made of matta rice. its round and brown and takes some time to cook. Malabaries usually use this rice. There is also white matte rice but as its not available in singapore i use the brown rice. Another rice which is commonly used is ponni rice. Its white long grain rice and very easy to cook. But my son doesnt like it so i hardly use it.

Back to coconut rice/thenga chor here are the ingredients

2 tbsps dalda or ghee (i used dalda)
4-5 shallots
3 cups rice
1.5 cup grated coconut
1 tbsp methi seeds/ulluva
1 tbsp fennel seeds/perunjeerakam/saunf
7 cups water
salt to taste

In a pressure cooker heat the dalda or ghee and add finely chopped shallots to it

When the shallots are brown add water

Grind the coconut and fennel seeds into a fine paste with less water

When the water boils add the rice, methi seeds, coconut, salt and cardamon to it.

Pressure cook in low flame for 30 mts.

When the steam is gone remove the whistle and mix the rice well.

Now its ready to serve with any chicken curry with gravy!

Srivalli here goes another entry from me for the Rice Mela! i hope your not fed up of me!! LOL!

Neyichor/Ghee rice is another very famous rice in malabar. And my kiddos love it. I was late today from my daughter school so i though i’ll make this because its easy and fast and i had chicken curry to go with it!!

I usually make neychor and biriyani with kaima or kola rice, which gives an authentic malabar taste! but as didnt have it at home i made it with basmati rice.

Well another reason is i wanted to send this enty for Srivallis Rice Mela!!

All you’ll need for this is–

4 cups basmati rice
4 cardomons
4 cloves
a small piece of cinnamon
1 small onion
2 tbsp of ghee
salt to taste
8 cups of water

Heat the ghee in a nonstick vessel or any other heavy bottom vessel.
Add the spices to it.
When the smaell comes out of the spieces add the onions and saute till brown.
After that add water and salt to it.
Once the water boils add rice to it and cook till all the water drains off.

Its so easy and ur kids will sure love this with or without any curry!

Heres the pic of neyichor with chicken curry.

Biriyani is one of the most famous and lovable dishes in malabar.. name any occation u can find any type of biriyani in the main course. Chicken, mutton,fish,prawn,beef.. every malabari will start drooling seeing it!! LOL!!!

here is my biriyani recipe i made yesterday for my BIL! he gave me a 9/10 for it and when i asked him where did my 1 point go he said he needed more salt in rice! LOL!

here goes my recipe!

onions – 800grms
ginger garlic paste – 5 tbsps
small green chilli – 17 nons (to be made into a paste without adding water)
tomatoes – 250 grms
lime juice – 5 tbsps
yogurt – 2 tbsp
coriander leaves – 1 cup finely chopped
mint leaves – 1/2 cup finely chopped
curry leaves – 2 springs finely chopped
coriander pwdr – 1 1/4 tbsp
garam masala pwder (home made) – 1 tbsp
Chicken – 900 grms
rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Take a large non-stick vessal (see my non stick vessal in pic! )and heat about 2-3 tbsp of dalda. If u dont use dalda u can use ghee i use both for biriyani. Add finely chopped onions

When the onions are brown add ginger garlic paste to it. mix well and when its nicely done add green chilli paste to it. After 2 mts add tomatoes and mix well. Let all the ingredients cook well.

now add the lime juice and yogurt to it. and mix well. Then add chicken, coiander,mint,curry leaver to it and cook for 15-20 mts. Be sure u have got enough ghee or dalda in it so that it wont get burned.

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

Now by this time the chicken will also be cooked. Check whether its cooked if it is lets moove on to the dum part!!

in the chicken vessel add 1/2 tbsp of ghee or dalda in the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts. Please note that the chicken will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of chicken and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the chicken there should be lil rice in the chicken mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!! yummmmm

this is my second entry for the rice mela!

Now a days im just in a mood to make different types of pulavs because my devar is here and he loves pulavs.. any type!!

So this saturday i was in a loss what ti make.. so i just put the veggies my son loves and made a twist in the normal pulav and then came out the 3 ‘p’ pulav! LOL!!!

here goes the recipe..

2 cups basmati rice washed and socked for 20 mts
11/2 tbsp ghee
1 heaped tsp ginger garlic paste
5 cardomons
5 cloves
1/2 inch cinammon stick
1 bay leaf
1/2 tsp jeera
1 medium onion
1 medium potato sliced
3/4th cup paneer cut into small pieces
1/2 cup frozen peas
1 handful of corriander and mint leaves
1 green chilli

Heat the ghee in a non-stick kadai and add the ginger garlic paste till its brown. then add the spices and onions.

When the onions are tranculent add the potatos and the paneer till slightly brown.

make a paste of the corriander and mint leaves and green chillli. DO add more green chillis if u want it spicy.

add the paste to the potatos and fry for 2 mts.

Add water and salt to it. When the water boils add basmati rice to it.

Close and le tit cook in low fire for 15 mts.

mix well before serving!

this entry goes for the Rice Mela hosted by Srivalli.