SailFish Biryani / Olameen Biryani using Pressure Cooker Method / Product Review on "FishandMeat" - 2

Here comes an another interesting recipe using Sail Fish / Olameen....

In my previous post, I had mentioned that the Sail fish / Olameen which I bought from "FishandMeat" looked like a boneless meat, so reserved few pieces after preparing Srilankan Spicy Fish Curry. The taste and texture of fish in a Srilankan curry made me to use the second batch of Sail fish in preparing a delicious and flavourful Biryani using Pressure cooker method. And I was not wrong, the biryani tasted so delicious and my family members loved the fish too.

As I had already mentioned about the service and quality of the "FishandMeat" product in my previous post, I would love to share few things about their webpage which I had missed earlier.

FishandMeat has wide varieties of fresh Seafood and Meat which are handpicked by them. It is then processed and stored in the most hygiene conditions.  Live chat section is also provided on their webpage to guide and assist their customers.

Apart from webpage, FishandMeat Application is also available for a comfortable order which can be downloaded from Playstore or Appstore. 

In addition, they also deliver Ready to cook products like Telangana Chicken Fry, Lemon Garlic Fish, Grandmas Fish Fry etc. 

My today's recipe using Sail fish is a flavourful spicy biryani using pressure cooker method. This one pot meal pairs excellent with onion raita or any varieties of raita. The freshly ground masala enhances the taste and flavour of the biryani. The fish pieces are marinated with a regular masala and seared in a cooker to avoid breaking into pieces while cooking. The fish pieces can also be seared in a different pan but the flavour gets enhanced when done in a same pressure cooker in which Biryani is prepared. This biryani tastes little spicy as it contains red chilli powder in the marination and pepper corns along with green chillies and red chilli in the biryani. So, adjust the quantity of the pepper corns and red chilli according to taste bud.

                                               The marinated fish looks amazing right ;) 

Ingredients :

250 gms Sail Fish / Olameen pieces 

1 Big Onion, Sliced 

2 Green chillies, sliced 

Few Mint leaves 

Mint Coriander leaves 

2 Tomato ( Medium Size, grind into fine paste ) 

1/4 Tsp Turmeric powder 

1 Tsp Coriander powder 

1 Cup Basmati Rice 

4 Tbsp Oil 

2 Bay leaves 

2 Elachi 

2 Cloves 

2 inch Cinnamon stick 

1 Star anise 

Salt to taste 

1 1/4 Cups Water 

To Marinate Fish :

1/4 Tsp Turmeric powder 

1/2 Tsp Red chilli powder 

1/2 Tsp Cumin powder 

1/2 Tsp Coriander powder 

Salt to taste 

To Grind :

1 Onion, chopped 

1 Tbsp Ginger garlic paste 

1 Dry red chilli 

1 Tsp Pepper corns 

Few Coriander leaves

Method :

Wash the fish pieces and marinate it using the given ingredients in "To Marinate Fish" for 30 minutes.

Wash and soak the basmati rice for 30 minutes. 

Grind the given ingredients in "To grind" into fine paste and keep aside. 

Heat pressure cooker and 2 tbsp oil.

Sear the marinated fish for couple of minutes both the sides and remove from the flame. 

Now add the remaining oil followed by bay leaves, star anise, elachi and cloves. 

Add few mint leaves followed by sliced onions and green chillies. 

Saute till the onion turns light brown colour and add the ground onion paste. 

Saute till the raw smell of ginger - garlic paste goes off and the onion gravy becomes light brown colour. 

Now add tomato paste followed by turmeric powder and coriander powder. 

Add 2 tbsp water and cook till the oil separates from the masala. 

Place the seared fish in the masala and cook for another couple of minutes in a low flame. 

Meanwhile, drain the water from rice and keep aside. 

Now add measured water along with the soaked rice and required amount of salt. 

Close it with a lid and cook for 2 whistles in a high flame. 

Simmer the flame to medium and cook it for 1 whistle. 

Once done, switch off the flame and wait till the pressure releases completely. 

Carefully remove the fish pieces and add few coriander - mint leaves. 

Gently mix it without breaking the rice and serve with fish.

Serve hot. 

Serving Options :

Serve with Onion Raita. 

Note :

Adjust red chillies and pepper corns according to the taste bud. 

Achaari Capsicum Biryani using leftover Pickle

I love adding pickle oil and leftover pickle masala to my dishes. It enhances the flavour and also gives a vibrant colour to the dish. This can be used while preparing dosa or in a gravy or as tadka for dal. My today's recipe is also using leftover pickle and 3 varieties of Bell peppers. Apart from bell peppers, any veggies like beans, carrot, peas, potato etc can be used. This one pot meal pairs up excellent with any varieties of Raita or Kurma.

Instead of throwing the leftover pickle oil and masala, try this delicious spicy biryani. Here comes the recipe...

Ingredients :

1 Tbsp Pickle Oil ( Leftover oil from pickle ) 
2 Tbsp Oil ( or you can also use 1 tbsp oil and 1 tbsp ghee ) 
2 Bay leaves 
1 Onion, sliced 
2 Green chillies
2 Tsp Ginger garlic paste 
1 1/2 Tbsp Curd 
Few Mint leaves 
2 Tsp Pickle masala ( I have used Mango pickle in this recipe ) 
1/4 Tsp Turmeric powder 
1/2 Tsp Cumin powder 
1/2 Tsp  Red chilli powder ( Adjust according to taste bud ) 
Salt to taste 
1 Cup Basmati Rice ( I have used India gate brand ) 
1 1/2 Cups Water 
3 Cups Coloured Bell peppers, chopped 

To grind :

1 Onion, chopped 
1 Big Tomato, chopped 
1/2 inch Cinnamon stick 
1 Elachi 
1 Clove 
Small piece of Biryani flower 

Method :

Wash and soak Basmati rice for 30 minutes.

Grind the given ingredients in "To grind" into fine paste and keep aside.

Heat oil ( pickle oil, oil and ghee ) in a thick bottomed pan and add bay leaves followed by green chillies and mint leaves.

Add sliced onion and saute till it turns light brown color.

Add ginger garlic paste and saute till the raw smell goes off.

Now add the ground paste and saute it for a minute.

Add turmeric powder, pickle masala, cumin powder and red chilli powder to the masala along with curd and coloured bell peppers.

Saute and cook till the oil separates from the masala.

Add measured water followed by the required amount of salt and let it boil.

Now drain water from the basmati rice and add it to the cooker.

Simmer the flame, cover the pan with an aluminium foil and place a lid on top of it.

Cook it till the water gets absorbed and add ghee along with few mint leaves on top of the biryani.

Meanwhile, heat an iron pan and simmer the flame.

Place the biryani pan on top of the iron pan and keep in dum for 10 minutes.

Once done, mix well without breaking the rice and serve hot.

Serving Options :

Serve hot with Raita or Kurma.

Note :

Adjust the water quantity according to the soaking time. For example, 1 1/2 cups will be sufficient for 1 cup of Rice, if the soaking time is 30 minutes.  If the soaking time is more than 45 mins, then equal ratio of water and rice will be perfect.

Paneer Kuska

Kuska is nothing but plain biryani without adding vegetables or meat. This simple rice is so much flavourful and doesn't require any masala powders. The green chillies give sufficient spiciness to kuska, so adjust the quantity according to your taste buds. This goes very well with Brinjal gravy or Onion raita. I have used homemade paneer in this recipe which can also be substituted with store bought ones. For the procedure of home made crumbled paneer, click HERE. Sambha rice can also be used instead of basmati rice which indeed gives a flavourful rice.

Ingredients :

1 1/2 Cups Crumbled Paneer ( I have used homemade paneer )
1 Big Onion, chopped
3 - 4 Green chillies
5 - 6 Garlic pods
1/2 inch Ginger piece
2 Medium sized Tomatoes, chopped
2 Tbsp Ghee
1 Tbsp Oil
1 Cup Basmati Rice ( I have used India Gate brand )
2 Bay leaves
1 Elachi
1/2 inch Cinnamon stick
Small piece of Blackstone flower / Kalpasi
1 Lavang / Clove
Few Mint leaves
1/4 Tsp Turmeric powder
Salt to taste
1 1/2 - 1 3/4 Cups Water

Method :

Wash and soak basmati rice for 30 minutes.

Grind tomatoes into fine paste and keep aside.

Grind spices ( Cinnamon, Elachi, Clove and Blackstone flower ) except bay leaves into fine powder.

Add green chillies, chopped onions, garlic and ginger to the spice powder and grind it again into fine paste by adding little water and keep aside.

Heat ghee and oil in a heavy bottomed pan or cooker and add bay leaves followed by mint leaves.

Add onion - spices paste and saute till the raw smell goes off.

Now add the tomato paste along with turmeric powder and crumbled paneer.

Saute till the oil separates from the pan and add the measured amount of water followed by the required amount of salt to the pan.

Let it boil and meanwhile, drain the water from basmati rice and add it to the pan.

Simmer the flame, cover the pan with aluminium foil and place an iron pan on top of it.

Cook it for 15 - 20 minutes or till  the rice gets cooked.

Once done, switch off the flame and keep it aside for 5 - 10 minutes.

Garnish with mint - coriander leaves and serve hot.

Serving Options :

Serve hot with Curd or Raita.

Curry leaves & Pepper Chicken Biryani

Nothing can bring a loads of happiness other than biryani for a true biryani lover like me :) This tasty biryani is prepared using freshly ground curry leaves and pepper powder. The freshly ground curry leaves and pepper powder enhances the taste and flavour of the biryani. Red chilli powder is not included in this recipe.  The measurement of pepper powder given in this recipe gives a perfect taste but to make it more spicy, adjust the quantity of chillies or pepper powder according to taste bud. Onion raita or any varieties of raita goes perfect with this biryani.

Ingredients :

2 Tbsp Oil 
1 Tbsp Gingelly Oil ( can also substitute with regular cooking oil ) 
2 Bay leaves
2 Elachi 
1/2 inch Cinnamon stick 
Small piece of Biryani flower 
1 Star anise 
1 Dry Kapok buds / Marathi Moggu 
2 Cloves
1 Cup Basmati Rice 
2 Onions, Sliced 
3 Green chillies, slitted
1 Tomato, made into fine paste 
Few Mint leaves 
1 Tsp Ginger - garlic paste 
2 Capsicum / bell pepper, chopped 
1 1/2 Cups Water 

To Marinate Chicken :

250 gms Chicken pieces 

1 Tbsp Pepper powder 

6 - 7 Sprig of Curry leaves, dry roasted and made into fine powder 

2 Tsp Ginger garlic paste

little salt 

1/4 Tsp Turmeric powder 

Method :

Wash the soak the basmati rice for 30 minutes. 

Marinate the chicken pieces by adding the given ingredients in "To Marinate Chicken" for 30 minutes. 

Heat 3 Tbsp of oil in a heavy bottomed pan or cooker and add all the spices ( Bay leaves, Elachi, Cinnamon stick, Biryani flower, Star anise, Dry Kapok buds / Marathi Moggu  and Cloves ).

Fry it for half a minute and add green chillies followed by mint leaves, sliced onions and ginger garlic paste. 

Saute till the onions turns light brown color and the raw smell of ginger garlic goes off. 

Add tomato paste and saute it for a minute. 

Now add the marinated chicken, mix well and cook it for couple of minutes in a medium flame. 

Now add the required amount of salt and  1 1/2 cups of water.

Once the water starts boiling, drain the water from rice and add it to the pan or cooker.

Simmer the flame, cover the pan or cooker with aluminium foil and place an iron pan to avoid steam to escape. 

Cook it for 20 minutes or till the rice gets cooked. 

Once done, garnish with Mint leaves and serve hot. 

Serving Options :

Serve hot with Onion Raita or any varieties of Raita. 

Potato Biryani Using Seeraga Samba Rice

Either its veg or non veg, the love for biryani will never change in me ;) My today's post is also a flavourful and aromatic biryani prepared using freshly ground spices, seeraga samba rice and potatoes. Seeraga samba rice is an easily digestible small grain rice with a lovely fragrance which is also very popular in Tamilnadu style Biryani recipes. The most important thing while preparing biryani is patience in each and every step which will enhance the taste for sure. Before adding the rice, the masala should blend well with the veggies or meat or chicken which gives a delicious result.

Ingredients :

For Masala :

1 inch Cinnamon stick
2 Elachi
2 Cloves
1 Tsp Cumin seeds
1 Tsp Pepper corns

For Biryani :

2 Tbsp Oil
1 Tbsp Ghee
2 Bay leaves
2 Elachi
4 Big Potatoes, cut into big cubes
2 Big Onions, Sliced
1 Big Tomato, Chopped ( or use 2 medium sized )
2 Green chillies, slitted
1 Tbsp Ginger - garlic paste
Handful of Mint leaves
3 Tbsp Curd
1/4 Tsp Turmeric powder
1 Tsp Chilli powder ( Adjust according to taste bud )
1 Tsp Coriander powder
Salt to taste
1 Tsp Lemon juice
1 1/2 Cups Seeraga Samba Rice
3 Cups Water

Method :

Dry roast the given ingredients in "For Masala" and grind into fine powder.
Keep aside.

Heat oil along with ghee in a thick bottomed pan or cooker and add bay leaves followed by elachi and mint leaves.

Add the sliced onions and saute till it turns translucent.

Add green chillies along with ginger garlic paste to the onion mixture and saute till the raw smell goes off.

Add the chopped tomatoes and cook till it gets soft and mushy.

Now add the ground masala powder along with turmeric powder, chilli powder and coriander powder.

Saute for a minute and add curd followed by chopped potatoes.

Mix well and cook till the oil separates from the masala.

Add the measured water along with the required amount of salt and let it boil.

Meanwhile, wash the rice thrice and drain the water completely.

Add rice to the boiling water and simmer the flame.

Cover the pan or cooker using aluminium foil and place an iron pan on top of it.

Cook it for 20 - 25 minutes or till the rice gets cooked.

Once done, add lemon juice and gently mix well without breaking the rice.

Garnish with mint leaves and serve hot.

Serving Options :

Serve hot with any varieties of Raita. 

Note :

In this recipe, since I have not soaked the rice, I have used 1 : 2 ( Rice : Water ) ratio and if you are soaking the rice, then reduce the quantity of water to 1 : 1 3/4.

Seeraga Samba rice can be substituted with basmati or regular rice.

Adjust the quantity of red chilli powder according to taste bud. 

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Tomato Biryani Using Brown rice

This biryani is a tangy healthy biryani which is prepared using brown rice. In this recipe, rice and tomato masala are cooked separately and layered in a pan for slow cooking which is also similar to dum biryani. Instead of using coals and dough to seal, I have covered it with an aluminum foil and pan of hot water to avoid the steam to escape from the cooker. Variations can also be made by including tomato puree instead of finely chopped tomatoes. This delicious biryani can be served with onion raita and kurma.

Ingredients :

1 1/2 Cups Brown rice ( I have used Dawaat basmati rice )
1 Bay leaf
1 Star anise
1/2 inch Cinnamon stick 
Salt to taste 
5 Cups Water
2 Tbsp Oil 
2 Onions, sliced 
8 - 10 Tomatoes, finely chopped 
3 Green chillies, slitted 
1 Tbsp Ginger garlic paste
1 Bay leaf 
1/2 inch Cinnamon stick 
1 Tsp Shajeera 
1 Star anise
1 Elachi 
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
Salt to taste 
Handful of coriander leaves, finely chopped 

Method :

Wash and soak the basmati brown rice for 30 minutes.

Boil the measured water along with salt, star anise, cinnamon stick and bay leaf.

Drain the water from rice and add it to the boiling water.

Cook it for 15 minutes in a medium flame and drain the water.

Keep the rice aside.

Heat oil in a thick bottom pan or cooker and add shajeera followed by bay leaf, cinnamon, star anise and elachi.

Add the sliced onions along with ginger garlic paste and fry till the raw smell of paste goes off.

Add the chopped tomatoes and cook till it turns soft and mushy.

Add the masalas ( turmeric, chilli and coriander ) along with the required amount of salt.

Cook it till the raw smell goes off and add half cup of water.

Simmer the flame and cook till the oil separates from the gravy.

Once done, remove from the flame and evenly spread the masala at the bottom of the same pan / cooker.

Sprinkle little coriander leaves on top of the masala.

Now layer the masala with cooked brown rice and top it with remaining coriander leaves.

Cover the pan / cooker with an aluminum foil and place a big plate on top of it.

Fill hot water in a big bowl and place it on top of the cooker.

Heat an iron dosa pan and simmer the flame completely.

Place the cooker on top of it along with the hot water filled bowl.
 
Cook it for 15 - 20 minutes, switch off the flame and keep aside for 5 minutes.

Gently mix the rice and masala without breaking the rice.

Serve hot.

Serving Options :

Serve hot with onion raita.

Brown Rice Kuska / Diet Friendly Recipe - 40 / #100dietrecipes

Kuska is a plain biryani which is generally prepared using basmati rice, ghee and spices without adding veggies, meat or fish. In my today's diet friendly series, I have prepared this aromatic rice using brown rice and without an addition of ghee. This can be served along with low fat curd raita or kurma. The texture, flavor and taste will be same as the regular kuska, additionally very healthy too. So, no more guilt while craving for biryani during dieting days. Here comes my style of guilt free delicious and flavorful biryani recipe....

Ingredients :

1 Cup Brown Basmati Rice ( I have used Dawaat brand )
1 Big Onion, Sliced
2 Green chillies, chopped
1 Tomato, chopped
Handful of Coriander leaves
Handful of Mint leaves
2 Tsp Olive Oil 
1 Tsp Gingelly Oil 
2 Bay leaves
1 Star anise
2 Elachi 
1/2 Tsp Shajeera
1 inch Cinnamon stick
3 Cups Water 
1 Tsp Lemon Juice
Salt to taste
2 Tsp Ginger Garlic paste
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder
2 Tbsp Curd

Method :

Wash and soak the brown rice for 2 hours.

Heat oil in a pan and add bay leaves followed by star anise, elachi, shajeera and cinnamon stick.

Add little mint leaves ( reserve the remaining for garnishing ) along with the sliced onion and fry it for half a minute.

Add ginger garlic paste along with chopped tomato and saute well, till the raw smell goes off.

Meanwhile, grind green chillies and coriander leaves into fine paste.

Add the green chilli paste to the onion - tomato mixture followed by turmeric powder, chilli powder and salt.

Saute and cook by adding 2 tbsp of water and curd till the masala blends well or till the oil starts separating from the pan.

Drain the water from the brown rice and add it to a electric rice cooker.

Evenly spread the masala on top of the rice and add the remaining water.

Adjust salt, add lemon juice and close the lid.

Cook till the electric cooker turns to warm mode.

Switch off the cooker and keep it aside for 5 - 10 minutes.

Garnish with the remaining mint leaves and serve hot.

Serving Options :

Serve hot with Low fat curd Raita.

Prawn Dum Biryani

I am going crazy over Biryani recipes and nowadays, it has become our King of Menu in my kitchen, especially on Sundays. Though the pain of cleaning prawns is little tough, the delicious taste of it after cooking will let down all the pain. The mild sweetness of the prawns and the spiciness in the masala blends so well in the rice and gives an Aromatic flavor. Prawns can also be fried before adding it to the biryani or it can also be added without boiling and frying. This is a flavorsome meal which can be served with Onion Raita or Brinjal Curry. 

Ingredients :

500 gms Prawns 

For Rice :

• 2 Cups Basmati Rice ( 400 gms)
• 4 Cups Water
• 1 Bay leaf
• 1 Elachi
• 1 Star anise
• 1/2 Inch Cinnamon stick

For Prawn Masala :

• 2 Bay leaves
• 1 Elachi
• 2 Star anise
• 1 Inch Cinnamon stick
• 250 gms Onions, sliced
• 150-200 gms Tomatoes, chopped
• 4 Green chillies, slitted
• 1/2 Cup Mint leaves and Coriander leaves, chopped
• 4-5 Tbsp Oil 
• 1- 11/2 Inch Ginger Piece
• 10-15 Garlic pods
• 2 Tsp Chilli powder
• 1/2 Tsp Turmeric powder
• 11/2 Tsp Coriander powder
• Salt to taste

Method :

• Remove the shell, devein and wash the prawns. Keep aside.

• Boil 4 Cups of water and add Bay leaf followed by Elachi and Star anise.

• Once it starts boiling, add the rice and cook till it is half cooked / par boiled.

• Drain the water and keep aside.

• Meanwhile, add prawns in a pan and add a pinch of turmeric powder and little water.

• Boil it for a minute and drain the water. keep aside.

• Take ginger, garlic, handful of sliced onions and tomatoes and grind into a fine paste. keep aside.

• Heat oil in a thick bottomed pan and add bay leaf followed by cinnamon, star anise and Elachi.

• Add half the cup of mint and coriander leaves along with green chillies.

• Saute for half a minute and add the ground (ginger + garlic + onion + tomato ) paste.

• Mix well and fry it for couple of minutes or till the raw smell of ginger garlic goes off.

• Add the sliced onions and saute for 3-4 minutes.

• Add the chopped tomatoes and mix well.

• Cook it for couple of minutes and add Turmeric powder followed by red chilli powder, coriander powder and salt.

• Mix well, add the prawns and cook till the oil separates from the masala.

• Now add the par boiled rice and mix slowly.

• Spread the remaining Mint- Coriander leaves and cover the pan with Aluminum foil.

• Heat Ironware Tawa and keep the biryani pan on top of it.

• Simmer the flame and place a big plate on top of the pan (above aluminum foil).

• Now place a big vessel filled with water on top of the plate so that the steam will not escape.

• Cook it for 20-25 minutes or till the steam escapes from the pan.

• Switch off the flame and serve hot.

Serving Options :

Serve hot with Raita , Brinjal Curry or with any non veg side dish.