CHEMMEEN ( PRAWNS) BIRIYANI-LOW FAT

Ingredients

1.      Chemmeen-1 cup

2.      Rice-1 ½ cup

3.      All spices-(cardamom-3nos,cloves-5nos,cinnamom-2 pieces, star anise-1no)

4.      Onion-3nos medium sized ,thinly sliced

5.      Ginger-1 inch piece, crushed

6.      Garlic-1 small bulb, crushed

7.      Green chilly-3nos,crushed

8.      Tomato-2small,cubed

9.      Thick coconut milk-1/2cup

10.  Chilly powde-1tsp

11.  Coriander powder-1tsp

12.  Turmeric powder-1/4tsp

13.  Garam masala-1/2tsp

14.  Coriander leaves –a few,chopped

15.  Oil-2tbsp

16.  Salt

17.  Water-2 1/2 cup

Method of preparation

1.      Wash and soak rice for 30 minutes. Cook rice by adding all spices, 2 ½ cups of water and salt.

2.      For the masala-heat oil in a pan. Add onions. When it turns soft add ginger, garlic and green chilly. Sauté until onion turns brown. Now add all the powders salt and tomatoe.Stir for few minutes. Cover the pan, simmer the flame .when the tomato melts completely, add thick coconut milk and prawns. Let it cook for 5 to 8 minutes. Lastly add some chopped coriander leaves. (If the masala is too dry add little more coconut milk to make it semi thick).

3.      For the layering- Take a thick bottomed pan. Keep the masala as the lower layer and cooked rice as the upper layer. Top up with some chopped coriander leaves. Dissolve some turmeric powder in little water. Sprinkle this over the rice. Cover the mouth of the pan with a sheet of aluminum foil and Pour around ½ cup of water over it.(This process helps in even cooking and prevent the masala from sticking to the pan). Now keep the lid on. Cook in low flame for 15minuts or till the water over the foil becomes really hot.(see the pics below)

  Open the pot.  Now your kitchen will be filled with the wonderful aroma of biriyani.Serve with raitha and papad

Alternative method of dum- Take a pressure cooker. Do the layering.Close with the lid. DO NOT PUT RUBBER GASKET AND WEIGHT.keep in low flame for 15 minutes.

Notes: if you want to make it more flavorful a tbsp of ghee can be added over the rice at the time of layering. 

 

DAL KICHDI-PRESSURE COOKER METHOD

If you are looking for some quick one pot meal this is the best option. Kichdi is a  North Indian dish made with rice and dal flavored with some spices. I must admit the one I prepared here is not authentic as the original kichdi is much mushier. Since both of us do not prefer to have over cooked rice I tried this way and enjoyed it a lot, but if you love to cook the original one please check notes below.

Ingredients

1.       Basmathi rice-1 cup
2.       Red masoor dal-1/2 cup
3.       Whole spices-cloves(4nos)cardamom(3nos)cinnamon(2 small sticks)star anise(1no)
4.      Onion-1 small
5.    Green chilly-1no
6.      Ginger-1/2”inch piece
7.      Garlic-4pods
8.      Tomato-2 small
9.    Chilly powder-1/2 tsp
10.   Turmeric powder-1/4 tsp
11.   Garam masala-3/4 tsp 
12.   Oil-2tbsp
13.   Water-2 ½ cup
14.   Salt

 Method of preparation

1.      Wash rice and dal.Soak it for 20 minutes.

2.      Finely chop all veggies..

3.      Heat oil in a pressure cooker. Add all the spices sauté for a minute.

4.      Now add chopped ginger, garlic, green chilly and onion. Sauté until onion turns transparent.

5.      Add tomatoes .Let it cook for 2 minute. Add all powders and salt. Stir for a minute.

6.      Add water. When it boils add rice and dal.Give a nice stir.

7.      Close the cooker. When the steam comes through the nozzle keep the wait on.You can hear the first whistle within  5 minute. Switch off the flame. Wait for 1minute.

8.      Carefully lift the wait to let the steam escapes (do not take it off from the lid,just lift it).when the entire steam release out and the shhhhhhh sound stop remove the wait ,open the cooker .Gently stir rice with a fork or spoon taking care  not to break the rice.

Serve hot with raitha or pickle.

NOTES: Mushy version- increase water quantity by 3 ½ cup.Follow the same instructions upto step 6.Cook until 3 whistles. Here you don’t need to do the activities of step 8 .Let the steam escapes by itself.

For variations vegetables like carrot,beans ,potatoes etc can be added.

                Sending to Dish it out – Lentils and Garlic and Vardhini’s page" , NIVEDHANAM ,
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