But i really cant ignore all the good things about Singapore.. one of the most safest place to live in! masha allah.. im grateful to be here..

Briyanis always makes me nostalgic.. though my biriyanis never come out as good as my moms though i follow her recipe religiously its somewhr near her but not fully hers!

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!

here goes the yummy recipe:

Beef or mutton – 1 kg

red chili powder – 1 tbsp

turmeric pwdr – 1/2 tsp

Onions – 750 grms

ginger garlic paste – 2-3 table spoons

green chili – 10-12 made into a fine paste (adjust as per ur taste.. the green chilis u get in Singapore is not so spicy)

tomatoes chopped- 2

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
salt to taste

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

Pressure cook the beef or mutton with red chilli powder and turmeric powder and salt till tender.

Mean while in a large dish add ghee and saute the onions. When they are translucent add ginger garlic paste and chili paste. Add tomatoes to it till everything is very well mixed.

Add yogurt,lime juice and mix well. Then add garam masala and coriander powder to it. Mix well and add the beef/mutton (drain the water if  any) to it. let it cook for about 15 mts.

By the time it is cooked, in another large dish heat 2 tbsp of ghee or dalda and add cashew nuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a separate 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 sufficient ghee (insert a spoon in the water and touch and see whether 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 chicken vessel add 1/2 tbsp of ghee or dalda in the center and all the for sides. After that put 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 beef/mutton will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of beef/mutton and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that opening mix the rice and beef/mutton together.

• This is not like Chicken biriyani where you have to separate the masala from the rice. In this you have to mix both the rice and masala together!

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

Malabar Chicken Fry

This is the easiest chicken fry recipe i have come across!

• Deskin, clesn and cut around 500 grms chicken.
• Add red chili powder, turmeric pwdr to it (as per ur taste)
• Add a 1/2 tsp to ginger garlic paste
• A very small bunch of corriander and mint leaves and 1 spring curry leaves grinded into a paste without adding water.
• Juice of 1 lime.