Baby Corn Biryani | Indian Biryani Recipes

Baby corn Biryani Recipe - This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo's were asking for the babycorn more than the rice ☺️. I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great. 

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani 

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

Ingredients 

Spices to add

Cloves - 6 to 7

Cardamom - 1

Cinnamon stick - 3 inch crushed to pieces 

Star anise - 3 to 4

Bay leaf - 1

Fennel seeds - 1/2 tsp

Mace - 1 (optional)

Other ingredients 

Basmati Rice - 2 cups

Onion - 1 big

Green chilli - 2 slit lengthwise

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup

Baby corn - 200 gms

Biryani masala - 3 tbsp

Chilli powder - 1 tsp (optional)

Turmeric powder - 1/4 tsp

Thick Coconut milk - 1 cup

Water - 2 cups

Ghee - 3 tbsp

Salt - as per taste

Method 

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt. 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes. 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now. 

4. When the babycorn is well coated with the masala, add the coconut milk and water.  

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove. 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes. 

7. Now open and serve the hot hot babycorn biryani with Aloo Raita ☺️. 

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds. 

Tags: Baby corn Biryani, Biryani Recipes, Baby corn Recipes, one pot meals, Baby corn Pulao

Prawn Biryani using coconut milk | Prawn Recipes | Biryani Recipes | Sunday Special Recipes

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani. Some of my favorite prawn recipes in my blog are 

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora
Prawn Vindaloo

Coconut Milk Prawn Biryani

Preparation time: 35 min (including rice soaking time and cleaning of prawns) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients 

To Temper
Fennel Seeds - 1/2 tsp
Cloves - 4
Cinnamon stick - 1
Cardomom - 1
Bay leaf - 1
Star Anise - 2

For Biryani
Prawn - 1/2 kg
Basmathi rice - 3 cups
Onion - 2 (chopped lengthwise)
Tomato - 2
Ginger Garlic Paste - 1.5 tsp 
Green Chillies - 2 (slit into half - lengthwise)
Chilli powder - 1.5 tsp
Mint leaves - 3 tbsp (chopped nicely) 
Coriander leaves - 3 tbsp (chopped nicely)
Thick Coconut Milk - 2 cups
Water - 3 cups 
Oil - 2 tbsp
Ghee - 2 tbsp
Cashews - few (optional)
Coriander leaves for garnishing
Salt - as per taste

Method 

1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it. 

3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.

4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.

5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.

6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.

7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.

8. Serve the hot hot coconut milk biryani with mutton masala.

Yummy Coconut Milk Prawn Biryani is ready.

Notes:
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.

Tags:Prawn Recipes, Prawn Biryani, Prawn Biryani using coconut milk, Coconut milk Prawn Biryani, Sunday special recipes, Biryani Recipes, Prawn Biryani step by step

Vegetarian Chicken Biryani | Vegan Chicken Biryani | Biryani Recipes

Vegetarian Chicken Biryani or Vegetarian Mock chicken Biryani is a really a gift for vegetarians as it is very similar to the chicken biryani. This is prepared in the same way as that of the Chicken Biryani. First time my friend brought this to our office and it tasted great. So I started trying it in our home. My kids and my mother love this Biryani very much.

This Vegan chicken is made up of soya proteins, but is not the normal soya chunks. For those who want to know what is vegan chicken or vegetarian chicken, you can check the below link - What is Vegan chicken.  We get it in packets here as shown below.

You can also view some Biryani recipes
Chicken Biryani
Egg Biryani
Prawn Dum Biryani
Soya chunks Biryani

Lets see how to make the Vegetarian chicken Biryani.

Vegetarian Chicken Biryani

Preparation time:45 min  | Cook Time: 10 min | Serves: 4

Recipe Category: Rice | Recipe Cuisine: South Indian

Ingredients

Basmathi Rice - 3 cups
Vegetarian Chicken - 250 gms
Oil - 2 tsp
Ghee - 2 tbsp
Cardamom - 2 to 3
Cloves - 3 to 5
Cinnamon stick - 2 to 3 (1 inches)
Fennel seeds - 1/2 tsp
Star anise - 2 to 3
Bay leaf - 1
Onion - 2
Tomato - 1
Coriander leaves - 3 tsp
Green chillies - 3 (cut lengthwise)
Turmeric powder - 1/4 tsp
Shan Biryani Masala - 2 tbsp
Yogurt / curd - 1/4 cup
Water - 4.5 cups
Salt - as needed

Method

1. Soak the rice for 20 to 30 min. Heat oil in the cooker or vessel. When it is hot, add the spices - cardamom, cloves, cinnamon stick, fennel seeds, star anise, bay leaf and fry for few min.

2. Add the onion and ginger garlic paste and saute till the raw smell of the ginger garlic paste goes off. Add the coriander leaves and green chilli. Saute them well.

3. When the onion are translucent, add the tomatoes and salt. Cook till they become soft. Add the chilli powder, biryani masala powder, yogurt and mix them well.
4. Meanwhile, wash the vegetarian chicken and filter the water from the rice and keep it ready.

5. Mix the vegetarian chicken to the gravy and let them get coated well. Add the water and allow to boil. Check for the seasoning.
6. When the water is boiling, add the rice and cover the lid. Let it get cooked for 10 min. Open the lid and add ghee. Mix slowly, without breaking the rice grains.
7. Serve them hot.

Delicious Vegetarian chicken biryani is ready

Tags: biryani Recipes, Vegetarian chicken Biryani, briyani Recipes, Vegetarian chicken Briyani, South Indian Biryani Recipes, Vegetarian Biryani, easy biryani Recipes, mock chicken Biryani, how to make biryani, what to do with Vegetarian chicken, biriyani Recipes, Vegetarian chicken Biriyani, easy biriyani Recipe, easy biryani for vegetarians

Naatu Kozhi Biryani / Country chicken Biryani

In my Naatu Kozhi Varuval post i have mentioned, that I do not know the difference between the country chicken and broiler chicken. Now I got to know that coz of my loving blogger friends of cookingvarieties and divya. Thank you friends. This recipe got from kitchen Tantra with slight variations.

Ingredients 1 (For Marination)

• Country Chicken - 1/2 kg
• Salt - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coconut oil - 2 tsp

Ingredients 2 ( For making masala)

• Tomato - 1
• Ginger garlic paste - 1 tsp
• Green chillies - 3 
• Coriander leaves - a handful
• Mint leaves - a handful
• Salt - 1/4 tsp
• Lemon - 2 tsp
• Yogurt - 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

• Biryani Rice - 3 cups
• Green chillies - 3 (cut lengthwise)
• Chilli powder - 1/2 tsp (optional)
• Onion - 3 (cut lengthwise)
• Tomato - 4
• Ginger garlic paste - 1 tsp
• Ghee - 5 tsp
• Water - 4.5 cups
• Salt - as per taste

Ingredients 4 (Spices - to fry)

• Cloves - 4 to 5
• Cinnamon stick - 3 (Crushed)
• Bayleaves - 3 (Crushed)
• Star anise - 3 to 4
• Cardamon - 2
• Fennel seeds - 1/4 tsp
• Oil - 3 tsp

Method

• Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

• Soak rice for 20 min.
• Make a paste of masala with the ingredients 2 and keep aside.

• In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

• Add the Onion, green chillies and salt and fry till translucent.
• Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

• Now add in the marinated chicken and the masala paste.

• Cover and let it cook for 10 to 15 min in medium heat.
• If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

• When the chicken is 3/4th cooked, add the washed rice and water.
• Check for the seasoning (like salt etc) and adjust it.

• When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

• Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

This goes to my event
Dish name starts with N

South Indian Cooking Series by Anu