COCONUT MILK RICE

Coconut milk Rice is one of the healthiest and tastiest rice recipes. It suits with non-veg curry and truly satisfies the meal of the day! Here, I will explain to you all, how to make coconut rice in the pressure cooker method, which is more famous in the Indian state of Tamil Nadu. For making coconut milk rice,  you can use regular rice or seeraka samba rice or basmati rice. I used regular rice to make this recipe. Adding Coconut milk extract, coconut oil will add flavor to the rice. Veg and Non-veg curry go well with this. I like to have mutton curry, mutton sukka along with coconut rice gives an amazing taste & it will stimulate your taste bud to want more and more.

                         Come!! I will share with you all the step by step procedure and pictorial method of making coconut rice.

                  Learning and Sharing is real Happiness!!!!!!  

  Course: Veg Rice/ Vegan Rice

  Cuisine: Indian

  Prep Time: 20 minutes

  Cook Time:40 minutes

  Serving: 4

  Author: Bhuvana Devi

   

Ingredients:

•     Regular Rice-1½ cup-Water Ratio (1: 1.5)
•     Coconut oil  -2 tbsp
•      Ghee- 1 tbsp (skip if you are vegan)
•   Mustard seeds- 1tsp
•      Onion (chopped)- 1/2 cup
•      Green Chilly -4
•      Ginger Garlic paste-1tbsp
•      Bay leaf -1
•      Stone flower -3
•      Cinnamon- 2( 1-inch)
•      Cloves-5
•      Cardamom-4
•      Star Anise -1
•      Curry leaves- few
•      Mint leaves-( one full hand)
•      Salt- req 

Preparation

•         Wash and soak the rice for 10 min.
•         Take 1 ½ cup of grated coconut, add water, extract 1 ½ cup coconut milk.

Method:

·        Heat a pressure cooker pan with coconut oil, ghee. add, mustard, curry leaves, cinnamon, cardamom, cloves, star anise, fennel seeds, and sauté it.

·        Add ginger-garlic paste and sauté well, until raw smell goes.

·        Add chopped onion, green chili. mint leaves, Saute well until onion turns glossy.

·        Add 1 -1/2 cup coconut milk and 1cup water and mix well. 

·        Add Rice and Check for salt, Mix well. 

·        Close the lid and cook for 5 whistles in low flame for regular rice.

            note : (20min soaked basmati rice -1 whistle in low flame rest for 10 min; 20min soaked

            Seeraka samba  rice -3 whistle in low flame and rest 10 min )

·        Turn off the flame and rest for 10min. 

Serve the tasty Tasty Coconut rice with Aloo green peas curry or mutton sukka or any non-veg curry.

Pictorial step by step Method:

     

 Prep Step 1:Wash and soak the rice for 10 min

  Prep step 2 : Take 1 ½ cup of grated coconut, add water, extract 1 ½ cup coconut milk. 

                                                                                               

                           

Step 1: Heat a pressure cooker with oil, ghee, cinnamon, cloves, star anise, stone flower, bay leaves, cardamom, and sauté well.

Step 2: Add ginger & garlic paste and sauté well until raw the smell goes.

   

Step 3: Add green chili, chopped onion, salt. sauté well, until onion turns glossy.

Step4: Add a mint leaf, sauté well.

Step 5: Add 1 -1/2 cup coconut milk and 1cup water and mix well. Cook for 2 min.

 

Step6: Now, add regular rice and mix well.

 

Step7: Check for salt, close the lid, and cook for 5 whistles in low flame. turn off the flame and rest for 10 min.

    Note : (20min soaked basmati rice -1 whistle, turn off the flame and rest for 10 min; 20min soaked seeraka samba  rice -3 whistle, turn off the flame and rest 10 min

   

      

Serve the tasty Tasty Coconut rice with Aloo green pea’s curry or mutton sukka, liver fry  or non-veg curry

                                                  

         

For more recipes click this link.

• Mushroom biriyani,
•   Fish Curry, 
•   Chicken Biriyani. 

VEG MAIN COURSE

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MUSHROOM BIRIYANI

The word is Biriyani derived from the Persian word Biriyan, which means fried before cooking. It’s a favorite dish for all age factors. This is vegetarian's mutton biriyani. Mushrooms are vegan. Mushrooms contain protein, Vitamins, minerals, and antioxidants, which help to prevent lung&breast cancer. Mushrooms contain Vitamin D, Vitamin B. It can also provide folate, vitamin B9.As many women take folic acid during pregnancy to boost fetal healthy. Here, I will explain to you how to make Mushroom Biriyani in pressure cooker method and it's easy for quick cooking. Adding Basmati rice along with the freshly grind homemade masala will stimulate your taste bud to want more and more.

 Come!! I will share with you all the step by step procedure and pictorial method of making Mushroom biriyani in the pressure cooker method in a tasty and quick way

                   Learning and Sharing is real Happiness!!!!!!

                    This kitchen is seasoned with Love💓💓  

 Course: Mushroom Biriyani

Cuisine: Indian

Prep Time: 20 minutes

Cook Time:40 minutes 

Serving: 3

Author: Bhuvana Devi

   

Ingredients

•          Basmati rice -1 cup
•    Water Ratio (1: 1.5)
•          Mushroom –500 kg
•        Coconut oil  -2 tbsp
•         Ghee- 1 tbsp
•         Shallots- 10 no
•         Green Chilly -2
•        Tomato -1(finely chopped)
•         Big onion- 1 (finely chopped)
•        Curd- 1 tbsp
•         Juice of 1 tsp
•         Chili powder- 1tsp
•        Turmeric powder- 1/2tsp
•        Biriyani Powder-  2 tbsp
•           Bay leaf -2
•        Stone flower -3
•        Cinnamon- 2( 1inch)
•        Cloves-3
•        Cardamom-2
•        Star Anise -1
•        Curry leaves- few
•        Coriander leaves  &mint leaves  (full hand)
•         Salt- req 

 Preparation:

• Wash and soak 1 cup of basmati rice with enough water for 20 min.
• Make a paste of Coriander & mint leaves, ginger &garlic in a blender

•  Add 10 shallots in it and blend it together.

• Blend 1 tomato in a blender and keep it aside.
                   
   

 Method:

•    Heat a pressure cooker pan with 2 tbsp of coconut oil, 1 tbsp of ghee,     cinnamon, stone flower, cloves, star anise, cardamom, sauté it.
•    Add chopped onion, 2 green chilies, salt and cook well till onion turns golden brown color.
•      Then, Add 1 tbsp of ginger garlic paste sauté well till raw smell goes.
• Add Coriander and mint leaf paste, shallot paste, tomato paste and sauté well.
• Then 2 tbspBiriyani Powder and 1 tsp of chili powder,1/2 tsp of turmeric powder and sauté well on low flame.
• Add the 500gm Mushroom, salt to taste, 1 tbsp curd, ½ tsp lemon juice and mix well.(Skip curd for making it as a vegan recipe)
•  Then, Add the 1 &1/2 cups of water, mix, and cook well until froth comes.
•  Now, Add Basmathi rice and close the lid and cook for 1 whistle. 
• Switch off the flame and leave it for 20 min. 

        Serve the tasty Mushroom Biriyani!!!!

Pictorial step by step Method:

Preparation:

• Wash and soak 1 cup of basmati rice with enough water for 20 min.

• Make a paste of Coriander & mint leaves, ginger &garlic in a blender

•  Add 10 shallots in it and blend it together.

• Blend 1 tomato in the blender and keep it aside.

Step 1: Heat a pressure cooker with oil, ghee, cinnamon, cloves, star anise, stone flower, bay leaves, cardamom,sauté well.

Step 2:Add chopped onion and green chili, sauté it until onion turns brown color.                     

Step 3: Add the grounded paste and sauté well until the raw smell goes.

 Step 4: Add the tomato paste in it and saute well.

Step5:  Add cleaned mushroom and salt mix well and cook on low flame.

Step 6: Then, add 1 tsp chili powder, 2 tbsp Biriyani Powder 1 tsp turmeric powder and sauté it.

Step7: Add 1tbsp curd and 1tsp lemon juice and saute well. (skip curd for making it as a vegan recipe)

Step 8: Add 1 and 1/2  cups of water and mix well.

          

Step 9: when forth comes to add Basmati rice, mix well. Add coriander leaves on the top. 

Step 10: Cover the cooker with lid and cook for 1 whistle and turn off the flame leave it 20 min.

 

Now Mushroom Biriyani is ready to serve with simple onion raitha.

   

                   Try it in your kitchen and enjoy with your loved ones.


If u like to see more recipes do click the below link

Rasamalai ,

 Indian garam masala

Aloo mutter curry

Multipurpose kuzhambu  milagai podi

 

         

VEG MAIN COURSE

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DINDIGUL THALAPAKATTI CHICKEN BIRIYANI

                    Dindigul Thalapakatti Chicken Biriyani 

The word is Biriyani derived from the Persian word Birian, which means fried before cooking. It’s a favorite dish for all age factors. Dindigul Thalapakatti chicken biriyani is my husband’s favorite recipe which made to me cooks the best in it so; I gathered a lot of biriyani recipes from my friends and Relatives. Soon! I will share all with you. Here, I will explain to you how to make Dindigul Thalapakatti Chicken Biriyani which is more famous in the Indian state of Tamil Nadu. I used Seeraka samba rice which is one of the most important ingredients to add more flavor for biriyani, the freshly grind homemade masala will stimulate your taste bud to want more and more.

Come!! I will share with you all the step by step procedure and pictorial method of making Dindigul Thalapakatti chicken biriyani that makes your kitchen smell with the aroma of biriyani the whole day. Serve it with Onion Raitha, with Mutton kola, Mutton chukka, Chicken 65, Mutton semi gravy, Mutton liver fry. check the recipe link!!! 

                Learning and Sharing is real Happiness!!! 

               This kitchen is Seasoned with Love!!💓💓

 🔖Course: Dindigul Thalapakatti Chicken Biriyani

 🔖Cuisine: Tamil Nadu -Indian

 ⏰Prep Time: 20 minutes

 ⏰Cook Time:30 minutes 

 ⏰Rest time:15 minutes

 😋Serving: 5

 👩Author: Bhuvana Devi 

  Note: * 1 cup = 235 ml

Ingredients

·       Seeraka samba rice-2cups ·       Water Ratio (1:2)- 4cups ·       Chicken –1/2 kg ·       Coconut oil  -4 tbsp ·       Ghee- 3 tbsp ·       Shallots- 1 cup ·       Green Chilly -5 ·       Tomato -1 ·       Big onion- 1½ cup  ·       Curd- 2 tbsp ·       ½ Lemon juice

·       Chilli powder- 1 ½ tsp ·       Biriyani Powder-1tbsp ·       Ginger Garlic paste-2tbsp ·       Cinnamon- 2 (2 inch) ·       Cloves-4  ·       Cardamom-5 ·       Star anise- 1   ·       Bay leaf -2 ·       Stone flower- few ·       Coriander leaves&  ·       mint leaves (few) ·       Salt- req

Preparation:

Using Blender: 

•        Blend 1 cup of shallots into a fine paste.
•        Blend coriander and mint leave with little water into a fine paste.
•        Blend the tomato into a fine paste.
•        Blend the soaked cashews into a fine paste. 

📌 Biriyani Masala Powder preparation

Cinnamon- 2( 2inch)    Cloves-6  Cumin seeds -1tsp  Black pepper - ½ tsp  Star Anise -2  Mace-1  Poppy seeds- 1tsp  Fennel seeds- ½ tsp  Cardamom-4

(Grind well into a fine powder ,Store it in an airtight container and use it  for 6 months)  

• Feel free to add your own masalas.

Method:

•   Heat a pan with 4 tbsp of coconut oil, 3 tbsp of ghee, 2 - 2inch of cinnamon, 2 cardamoms,4 cloves, 1-star anise, saute it.
•   Add chopped onion, 5 green chilies, salt and cook well till onion turns golden brown color. (it is crucial)
•  Then, Add 2 tbsp of ginger garlic paste sauté well until raw smell goes away.
• Add Coriander and mint leaf paste, tomato paste, onion paste, cashew paste and sauté well for a few more mins until the raw smell goes away.
• Then, add 2 tbsp Grounded Briyani masala powder and 1 tsp of chili powder,  2 Bay leaf,  few- stone flower, sauté well on low flame.
• Add the ½ kg chicken, salt to taste,2 tbsp curd, ½ lemon juice, mix and cook well.
• Then, Add the 4 cups of water, mix and cook well until froth forms. Check for salt and add it.
• Now, Add Seeraga samba rice and cook for 15 min on low flame by covering with a lid.
• Cook until the rice is 80% cooked, and all the water gets absorbed. Turn off the flame. 
• cover the pan with the lid and place a pan with hot water on the top of the lid and leave it for 15 min.  Let the biriyani gets to cook in dum. After 15 mins open the lid, gently fluff the biriyani with a spoon, spread 1tsp od ghee, and garnish it with coriander leaves 

                 Serve the Tasty Dindigul Thalapakatti Chicken Biriyani with onion raitha !!!!

You can have along with Mutton kola, Mutton chukka, Chicken 65, Mutton semi gravy, Mutton liver fry. check the recipe link!!! 

      

 How to make Dindigul Thalapakatti Chicken Biriyani step by step in pictorial method :

Step 1:  Heat a pan with oil, ghee, cinnamon, cloves, cardamom, star anise,sauté well.

Step 2: Add chopped onion and green chilies, salt, sauté it until onion turns brown color.         

            

Step 3:  Add ginger garlic paste and sauté it well until raw smell goes.

                                                                

Step4:  Coriander and mint leaf paste, tomato paste, onion paste, cashew paste and sauté well.

      

 Step5: Then, add chili powder, ground biriyani masala powder and sauté it.

Step 6: Add bay leaves and stone flowers.

Step7: Add the chicken and salt. Mix and cook well on low flame.

Step 8: Add 2 tbsp curd. Mix well.

Step 9: Add 4 cups of water, lemon juice and mix well.  

        

Step 10: Once the forth comes. Now, add Seeraga samba rice and mix well. Check for the salt. 

     

Step 11: Cook until the rice is 80% cooked, and all the water gets absorbed. Turn off the flame. 

 

Step 12: Cover the pan with the lid and Place a pan with the hot water on the top of the lid and leave it for 15 min. Let the biriyani gets to cook in dum. 

  

 Step 13: After 15 mins open the lid, gently fluff the biriyani with a spoon, spread 1tsp of ghee, and garnish it with coriander leaves 

   

      Dindigul thalapakkati biriyani is ready to serve with onion raitha .😋😋😋

You can have along with Mutton kola, Mutton chukka, Chicken 65, Mutton semi gravy, Mutton liver fry. check the recipe link!!! 

                        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

         

RICE

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