What's for Dinner - Mutton Biryani

"Can I take this for tiffin tomorrow?" That’s what he said last night when he saw that I had cooked Biryani for dinner. Biryani is more than just a meal for me; it’s a form of therapy—a comforting embrace on a stressful day. So, the Biryani was cooked with love, paired perfectly with some cooling raita and a refreshing coriander chutney. Every bite, rich with spices and flavors, was a reminder of how food can be a source of comfort, bringing peace and joy with every spoonful. For me, Biryani is the ultimate stress-buster. It’s one of those dishes that never fails to lift my spirits and take me back to simpler, comforting moments. And the best part? It’s even better the next day, whether it’s for tiffin or just another soothing meal.

Mutton Dum Biryani perfect meal for busy days,.

This is another meal which i truly enjoy cooking,
though it takes hours to prepare this
but still cooking this one pot meal is like
cooking therapy  for me .

Prepared this one pot meal
when i was busy with preparation
for Advays Birthday.

Perfect for weekends
or some family get together
this one gonna be my favorite
forever,..:-)

Paired this Dum Mutton Biryani
with onion tomato raita and
sun dried potato chips from home .
Recipe name Mutton Dum Biryani
Preparation time one hour 
Cooking time one and a half hour
Recipe of Chicken Dum Biryani blogged here
replaced chicken with goat meat 500 gm
rice three cup
rest all ingredient and procedure same as blogged for chicken dum biryani..

This platter is joining
Thali Mela hosted by Srivalli of Cooking 4 all seasons
The Weekly Story week 78 hosted by Colours Dekor.
thats all friends ,take care and Happy Blogging.

Weekend Cooking - Chicken Dum Biryani & Muhallabia

This is not the usual way i prepare Biryani

but when my friend recommended me
this flavourful Biryani Masala
i thought of trying it
and i am so glad i did

relished the Biryani like anything
paired it with onion tomato raita
this is how i did
Recipe Name Chicken Dum Biryani

Ingredient
Chicken half kg
onion three chopped
tomato one chopped
garlic clove three chopped
ginger half inch chopped
green chili two chopped
curd one cup
shan biryani masala half packet
rice one a half cup
fried onion to garnish one tbsp
edible yellow colour pinch

procedure
cook rice till its half done ,keep aside
heat oil in non stick wok
add chopped ginger,garlic and green chili
after a minute add choopped onions
keep frying till the onions are done
add chopped tomatoes followed
by biryani masala ,keep frying
till oil isseen along the sides
add chicken pieces and keep frying
add few drops of water and cover and cook
once the chicken is done ,keep aside.

To dum cook
In a broad vessel place the cooked chicken
followed by layer of rice, sprinkle orange colour,
dash of lemon juice and fried onion
repeat the same procedure.
seal the pot with dough and cook on low flame for 10 - 15 mins
serve warm with raita ;-)
For Muhallabia/Rice & Almond Pudding

recipe inspired from Middle Eastern Cookbook
Ingredient
grounded rice half cup
milk two and a half cup
sugar half cup
cardamom three crushed
almond and pistachio chopped two tbsp
rose water one tbsp

Procedure
mix rice flour in half cup of milk keep aside
boil two cup of milk ,once the milk starts boiling
reduce heat to low medium
add rice paste,crushed cardamom and sugar
keep stirring to prevent lump formation
once the mixture starts boiling add chopped nuts
followed by rose water ,let it simmer for 10 - 15 mins
once done remove from flame .
spoon into individual bowls and refrigerate
serve chilled .
Linking this post to
The Weekly Story -62 hosted by Colours Dekor\
Royal Feast Biryani Food Event hosted by Kaarasaaram
thats all friends,take care
and happy Blogging...

From one pot meal of 2008 to Chicken Biryani 2010

Way back in March 2008 I prepared this simple one pot meal of chicken and rice
March 2009 hooked me to  Andhra cuisine and i learnt to prepare
Hyderabadi Chicken Biryani and Hyderabadi Mutton Biryani
June 2009 so many things  made me go for this meal
Parsi style chicken biryani
Winters of November 2009 made me prepare this
 Egg Biryani with Goan Curry Powder and
 Mutton Biryani with vindallo paste
October 2010,Singapore
so yesterday evening when i thought of preparing chicken biryani for dinner , i didnt follow any recipe ,
i just experimented with the ingredients i had in my pantry and came up with this recipe,
and i felt so elated when Advay told me Thankyou Mummy when he had the first bite,he saw what all i had to do to prepare the meal,he saw me deskinning the chicken,how i struggled to cut the whole chicken(this part is done by hubby but as he was late yesterday) i had to do( i should have referred to this post before cutting chicken )
he didnt move though his eyes were watering because of the onions,he even held my hand while i was struggling to chop the chicken pieces( i never gonna forget this) Thanks Advay for understanding the efforts which i put in preparing everyday meal,..the way you said thankyou i will always remember.

Recipe Name Chicken Biryani
Recipe source kitchen experiment
preparation time one hr
cooking time one hr
Ingredient for chicken marinade for 400gm chicken
green chili three
garlic clove three
ginger half inch
curd two tbsp
salt as per taste
chicken masala two tbsp
mix everything together in a mixing bowl.
marinate chicken pieces and keep in fridge.
Ingredient for curried chicken
chopped onions two (big one)
chopped tomato one
bay leaves crushed three
dried red chili three
cumin seeds one tsp
star anise two
cinnamon stick crushed one
clove two
black pepper four
ghee or oil to cook( i have used ghee for this recipe)
marinated chicken
Procedure
heat oil in non stick wok
add the whole masala listed above
lower the flame and add chopped onions
keep frying till the onions are half done
add chopped tomatoes and fry further
once the tomatoes turn mushy
add marinated chicken pieces
keep frying ,cover and cook for sometime
till the chicken is done.

Ingredient for rice
rice two cup
oil to cook'
green cardamom two
black cardamom one crushed
crushed cinnamon half stick
 3 to 4 saffron strands soaked in water one tbsp
Procedure
heat oil in pressure cooker
add crushed cardamoms and cinnamom
followed by soaked rice and saffron
add requiered amount of water
and pressure cook to one whistle.
For garnishing  fried onion and almonds.
To assemble in a deep bowl/casserole/serving dish
lay layer of rice,followed by chicken and finally the garnishing ingredient
repeat the same process.
serve warm with curd/riata.
We enjoyed the biryani with cucumber riata.

linking this post to dish name starts with C hosted by Akilas Kitchen

remember my last about life lesson,wanted to share with you all

Words to Live by ,really felt good after reading this

take care friends cee u all soon..happy blogging.

Goan Curry Powder and two dishes

Sometimes a little something adds magic to the dish we are cooking, I experimented with this little something for two dishes and was awed by the outcome.I know u all must be curious to know what this little something is ;-) guys I am talking about Goan Curry Powder which my sis had got from Goa.I tried fish curry and egg biryani and here goes the recipe

Ingredient needed for Pomfret in goan curry

Onion two chopped coarsely

Garlic  four cloves chopped coarsely

Coconut powder two tbsp

Tamarind one small ball

Garam masala powder one tsp

Salt as per taste

Mustard oil one tbsp

Pomfret one

Red chili powder half tsp

Goan fish curry powder one tbsp

Preparation

Clean the fish and rub with salt adturmeric and keep aside

Run through the belnder onion,garlic,coconut powder and tamarind,keep aside

Procedure

Heat mustard oil in non stick wok

Add the masala paste and stir for sometime on low flames,

add goan curry powder and fry for a minute or two

Add salt ,red chili powder and keep frying till oil is seen along the sides

Add the fish pieces one by one and fry further for few minutes

Add water as per need ,lower the flame and let it simmer for few minutes

Once done,sprinkle pinch of garam masala and serve hot with rice or roti.

I tried this magic powder again while preparing egg biryani ,and this is how I prepared

Ingredient needed

Boiled egg four

Cinnamon stick one

Star anise two

Black cardamom two

Onion two chopped coarsely

Garlic clove three chopped

Red chili two crushed

Ghee one tbsp

Salt as per taste

Tomato one chopped

Oil to cook

Rice one cup

Preparation

Soak rice and keep aside

Shallow fry eggs in oil and sprinkle goan curry powder keep aside

Procedure

Heat oil in non stick wok

Add cinnamon stick, star anise and black cardamom stir fry for a minute or two

Add chopped onion,chili and garlic and further fry for few minutes

Further add tomato,goan curry powder and keep frying till oil is seen along the sides

Add soaked rice ,  amount of water to cook the rice and cover and cook

Once half done add the fried eggs and let it simmer till the rice is done.

Serve hot with curd and poppadum with had with allo curry which I will post soon,..;-)

 enjoy the feast frens,will be back soon,cee u all guys,..tk cre,..and fight the winter blues with these two winter delicacies we thoroughly enjoyed both,..;-)

Another kitchen experiment of mine -Mutton Biryani in Vindallo paste

Today when I was waiting downstairs for Advay’s van

I could feel the cold breeze ,with no sun just clouds,bit drizzling now and then weather today was of any normal winter morning of Delhi, I was thinking what to prepare for lunch as weather was forcing me to have something hot and spicy, first thing first checked in freeze,there was some leftover amul cream, leftover Vindaloo  masala paste which my sister Pallavi had got from her Goa trip ,keeping these two ingredients in my mind I thought of preparing Mutton Biryani .Since both Neha and mother were out shopping and Advay in school i had just two hours to prepare the biryani since I was alone at home,so thought of giving surprise to neha,ya guys everyone in our home is foodie and we all luv home made food specially when it comes to non veg food  I prefer to cook at home as that ways hygiene is maintained and I can control what to add and what not.

Before I forget Many thanks to Kalyani and Key bunch team for sending over the handcrafted  cushions,docheck in Kalyanis  stuff here

 ,I got them today noon they look so bright and comforting don’t they ya that’s my study area during night when Advay

sleeps off;-),and ya i ahve to tell how i got them my comment was chosen for the Diwali Giveway Handmade Cushion Covers from Kye…Coming back to recipe this is how I  prepared

Mutton Biryani in Vindallo paste

Ingredient needed  for the Marination

Goat or lamb meat 250gm

Amul cream or fresh cream one tbsp

Goan vindaloo masala paste two tbsp.

Other ingredient for the mutton

Onion five chopped lengthwise

One whole garlic pod chopped

Ginger one inch chopped

Salt as per taste

Ghee two tbsp

Refined oil one tbsp

Khada masala/whole masala

Cumin seeds one tsp

Pepper corn eight

Bay leaves two

Dried red chili three

Star anise two

Black cardamom  three

Cinnamon stick one

For the rice

Rice one cup

Yellow food colour a pinch

Green Cardamom two.

Preparation

Crush ginger garlic in hand mortar and pestle and keep aside

Mix cream and vindallo masala with meat and keep aside.

Boil rice with cardamom ,add yellow colour once done and mix well .Keep aside.

Procedure

Heat ghee in non stick wok, once hot lower the flame and add the khada masalas.

Once they start spluttering add hand crushed ginger and garlic .

Followed by the chopped onions and keep frying till the onions start changing their colour.

Add refined oil if the onions start sticking to the vesseL.

Once the onions are done add the marinated mutton and cover and cook on low flame.

If needed add few drops of water and let it simmer for few minutes.

Once done remove from flame and mix with the prepared rice.

Serve hot with raita of choice and some papad,I enjoyed with cucumber tomato raita and fried potatoes.

Platter looks yum isn’t it,…I just hope Neha likes it,..;-)

Parsi style chicken biryani and an experience to share,..:-)

I know its been almost more than a week since I was away from blogging,reason being my short trip to Singapore, ,I am back all with lotz of good memories and experiences,one such experience is of traveling with Advay alone for the first time.

Guys how u all manage traveling with kids alone,I really had an experience this time ,as there was ample time for boarding I thought of taking Advay to Butterfly park in terminal three of Changi aiport,on the way to the park I saw childrens play area,so thought maybe I should let him play there for some time I never thought that he wont come out of the play area easily ,when there was time for boarding the flight 

had to pull him out of the airport play area ,I really thought I gonna miss the flight as Advay was not ready to come out of the airport play area ,he used to slide from his buggy and from my lap too and after pulling him out for umpteenth time,I almost gave up,..but thanks to a saleswoman at the airport she managed for help for me at the terminal ,she asked someone to push the trolley for me so that I could manage Advay alone ,which was difficult again as he was not sitting on the luggage trolley, finally had to distract him with chocolates and thanks god I was able to board the flight on time

What a day it was and what a experience,..now when I have to travel alone with Advay I have to think twice,.;-)

Coming back to this post,today I gonna share recipe of Parsi style chicken biryani which I prepared from Parsi cook book.

Something again new for me ya preparation is elaborate but the end result is too good,..infact as soon as I finished preparing the biryani,I didn’t wait to prepare any side dish had it alone and ya it was delicious,…

Ingredient needed

Chicken 1 kg

Ginger garlic paste two tsp

300gm basmati rice

onion four

potato four

tomato three

curd 200gm

kashmiri chilies 10

peppercorns 10

cinnamon stick 2 inch

cloves three

mace powder half teaspoon

shahjeera powder half teaspoon

cashewnuts fried 100gm

boiled egg optional

salt to taste

ghee to cook

saffron strands

Preparation

1) Marinate chicken with salt and ginger garlic paste and keep aside.

2) Make coarse mixture of red chillies,peppercorns,cloves and cinnamon.Mix in curd and pour the spices mixture on the chicken cover and keep aside for two hrs.

3) Thinly slice two onions and fry in the ghee till crisp.

4) Chop the potatoes into eight pieces each, salt them and fry them in the same ghee.Keep aside.

5) Prepare rice the usual way but with less water.

Procedure

Step 1

Chop the other two onions and fry in the leftover ghee.

Add chopped tomatoes to the browned onions.

Keep frying till the gravy thickens

Step 2

Add the marinated chicken to the gravy and cook over medium heat

Add mace and shahjeera powder and mix well

Add two cups of water and cook over slow heat till tender.

Step 3

In a deep large mouthed vessel spread an alternate layer of rice,fried onion

Fried potato and chicken till both rice and chicken are used up

With the help of knife bore hole from top of the rice to the bottom of the vessel.

And pour in the remainder gravy.

Add saffron strands soaked in water the same way as above

Step 4

Cook on low heat for one hr till done.

Serve decorated with fried cashewnuts and boiled egg.

Thats all frens,..cee u all soon,...:-)and ya will catch up with ur yummy posts soon,...till thn tk cre,..:-)

Another spicy treat from Ushas space,..;-)

When i prepared Hyerabadi Mutton Biryani from Ushas space i knew that i would be trying recipe of Hyderabadi chicken biryani from her blog soon and thats what i did today for dinner,...together with chicken shorva,fresh pomegranate in curd,..combo was yum,..thanks again Usha for sharing such yummy recipes in your space,
..i followed her recipe from scratch except for the last part ,i followed the procedures mentioned in my mutton biryani post ie the layering technique .

Usha has shared recipe for chicken shorva too,this is how i prepared

ingredient

two to three pieces of chicken

onion one chopped lengthwise

cumin seed half tsp

salt as per taste

red chilli powder half tsp

turmeric powder a pich

freshly grounded black pepper a pinch

corinader powder half tsp

half tsp oil to cook

procedure

heat oil in non stick wok

add cumin seeds oce they start spluttering

add chopped onions and keep frying till onions start changing their colour

now add salt,turmeric powder,black pepper powder,red chilli powder and coriander powder

keep stirring till oil is seen along the sides now add chicken pieces and fry further for few minutes

add half cup of water and cover and cook

once done remove from flame and serve hot with roti or biryani.

for fresh pomegranate in curd-beat curd and add fresh pomegranate seeds,i didnt add any seasoning to the mix and ya believe me it was perfect.

Pomegranate in curd is my another entry for FIC pink hosted by Priya and started by Sunshinemom of Tongueticklers.
Thats all frens tk cr,..cee u all soon,.:-)

up ka paratha, hyderabad ki biryani, lassi tarbooj ki or soup hai badami,...

Urad kachori is a must prepared delicacy during Holi festival ,but i didnt knew that parathas could also be prepared with kachori mixture,last year when i prepared Kachodis in Singapore i asked my mother what to do with left over filling,she told me to prepare parathas with them,so this year when there was leftover filling in the fridge,i thought of making Parathas and ya they turned out delicious and crispy,procedure is same as allo ka paratha reipe which i have blogged earlier its just that instead of allo mixture kachori mix has to be filled in,we enjoyed crispy urad dal parathas with allo gobhi tamatar sabji and bharwa lal mirch ka aachar.
ingredient needed for Allo Gobhi Tamarar Sabji
cauliflower florets chopped and kept in boiled water for 5 minutes drain and keep aside -one cup
potato peeled and cubed one
tomato chopped one
onion chopped one
cumin seeds half tsp
salt to taste
oil one tbsp
turmeric powder a pinch
red chilli powder a pinch
garam masala a pinch
procedure
heat oil in non stick wok
add cumin seeds and once they start spluttering add chopped onions
once the onions start changing colour add tomatoes and mix well
followed by addition of salt ,red chilli and turmeric powder
keep frying till oil is seen along the sides
now add chopped potates followed by cauliflower
if needed sprinkle few drops of water and cover and cook.
before removing from flame sprinkle garam masala powder mix well and simmer for 2 to 3 mins
serve hot with parathas.

i have got yummy dinner platter for you all ,thanks to Usha of spicy kitchen for sharing recipe of Hyderabadi Mutton Biryani,i was searching for the recipe on net and saw on her blog,she has given detailed description how to prepare authentic hyderabadi biryani,i followed her recipe except for the last part,in the last part of the recipe she has baked ,which i didnt do,i did the last part on stove top,if u guys r crazy about hyderabdi biryani do go through her blog,..:-) we enjoyed biryani with onion cucumber raita and spicy avocado,cucumber onion and onion salad in lemon and pepper dressing.
for the cucumber raita-beat curd well ,mix chopped cucumber and onion.sprinkle freshly ground pepper and pinch of salt,mix well .Serve chilled.
for spicy salad- finely chop onion,cucumber,avocado and yellow pepper,in another dish squueze out lemon juice,add pinch of salt and pepper.mix the dresing in the chopped salad ingredients ,toss well.Serve chilled.

In Delhi heat is on,so frequently prepared tea and soup at home is replaced by lassis,kulfi,smoothies and chilled soup,so u guys gonna see more of summer coolers recipe in my blog today i am going to share Watermelon Smoothie and Chilled Almond Soup
Recipe for Watermelon and almond smoothie
ingredient needed
chopped watermelon one cup
almonds seven
curd one cup
sugar as per taste
ice cubes four
procedure
Blend everything together to a smooth mix.Serve chilled.
Chilled Almond Soup i prepared from my Mediterranean Cook Book
here goes the recipe
ingredient needed
115gm fresh white bread
1 cup blanched almonds
garlic cloves two sliced
5 tbsp olive oil
one and half tbsp sherry vinegar
salt as per taste
pepper a pinch
tp garnish toasted almond flakes and seedless sliced grapes.
procedure
mash the bread in bowl add 150ml of water and keep aside for five minutes
blend almond and garlic in a food processor to a smooth paste
add soaked bread to the almond mix followed by oil,sherry vinegar and two and a half cup of cold water
process till smooth paste
transfer to serving bowl and season with salt and pepper
before serving scatter with toasted almonds and grapes.
Crsip Urad dal Parathas go to JFI Wheat Event started by Indira of Mahanandi and hosted this month by Romaspace
SWC Meal on Wheel hosted by my friend Lakshmi as parathas are our staple choice to be carried during journey.
My Legume love affair Ninth helping hosted this month by Med cooking Alaska and started by Susan
Recipe for rest of us Picnic event started by Ramki of one page cookbook and hosted by Trupti of Recipe Centre
Spicy Salad and Cucumbe raita go to
Neha of Tasty Recipes for AFAM Cucumber started by Maheswari and
to think spice think pepper event hosted by Divya of Dil se and started by Sunita of Sunitas World.
Spicy Salad alone goes to No croutons required event hosted this month by Lisas Kitchen ,challenge this month is indian style soup or salad.
Chilled Almond Soup and Watermelon Almond Smoothie goes to
Jz of tasty treats for Lets go nuts Almond event started by Aquadaze.
Watermelon Almond smoothie also goes to
FIC Pink event hosted by Priya of and started by Sunshinemom.

p.s.- i knw i have not arranged pics properly,,,all thanks to google docs,.hadtough time adding pics there so finally used blogger to complete the .post thats why u cee pics at the top,..:-(sorry for tht,,cee u all tk cre and happy bloggin,...:-)