Printable View
Thanks Mrs. Mano,
Will try your tips next time I make Biryani. Do you by any chance know a chicken/mutton biryani recipe similar to what you get at Ponnusamy's in Chennai. I've heard that they cook the rice in coconut milk, though not sure about that.
If you have a recipe similar to theirs, would love to try it.
Thank you.
Dear Thattai!
I am posting here two Briyani recipes which have coconut milk in it. Hope you will enjoy cooking these two!! I have not yet tasted the briyani of ‘Ponnusamy’s’!
CHICKEN BRIYANI-1[ WITH COCONUT MILK]:
INGREDIENTS:
CHICKEN[SMALL PIECES]- 500GMS
BRIYANI RICE- 5 CUPS
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Thinly sliced onion- 5 cups
Finely chopped tomato- 6 cups
Coconut milk- 1 ½ cups
Chopped mint- a handful
Chopped coriander- a handful
Lime juice- 2 tbsp
Salt to taste
Ghee-1/2 cup
Oil- half cup
Turmeric powder-1 tsp
Grind the following to a fine paste:
Cumin seeds- half sp, peppercorn- ½ sp, fennel seeds- 1 sp, red chillies-8, ginger paste- 1 tsp, garli paste- 1 tsp, poppy seeds- 2 tsp, cinnamon- 1 piece, cardamom-2
Powder the following:
Cloves-7, cardamom-8, cinnamon2 pieces
Procedure:
Wash and soak the rice in enough water.
Marinate the chicken pieces with half of the turmeric powder, salt and the ground paste for an hour. Heat a pan and pour 4 tbsp of oil and 2 tbsp of ghee. Add half of the powder and fry for a few seconds. Add 2 cups of onion and 2 cups of tomato and fry well until they are mashed and well cooked. Add the chicken pieces and cook until they are done. Put off the fire and mix in the lemon juice thoroughly.
Heat a broad vessel and pour the remaining ghee and the oil. Add the remaining powder and fry for a minute. Then add the remaining onion, tomato, ginger and garlic paste and the turmeric powder. Cook and fry well until they are mashed and the oil floats on the surface. Add the greens. Fry for a few seconds. Pour the coconut milk and 8 cups of water. Add the soaked rice and cook. When the rice is half- cooked add the salt and mix well. When all the water is evaporated, put off the fire. Spread the chicken masala on top and keep the rice in ‘dhum’ for 10 minutes. Then mix the rice carefully and again keep it in ‘dhum’ for another 10 minutes.
CHICKEN BRIYANI-2[WITH COCONUT MILK]
INGREDIENTS:
Briyani rice- ¾ kilo
Chicken pieces- 1 kilo
Sliced onion-5 cups
Ginger and garlic paste- 4 tbsp
Cashew nuts-12
Chopped tomato- 2 cups
Curd- 2 tbsp
Cumin powder- 1 tsp
White peppercorn powder- 1 ½ tsp
Poppy seeds- 1 tbsp
Chilli powder- 1 tsp
Lime-2
Cinnamon-10
Cardamom-10
Cloves-10
Chopped Mint- 1 cup
Chopped coriander-2 cups
Green chillies-8
Salt to taste
Ghee- quarter cup
Oil- quarter cup
Turmeric powder- 1 tsp
Coconut milk- half cup
Procedure:
Cook the rice with salt.
Heat a vessel and pour the oil and half of the ghee. Add the masala spices and fry for a few seconds. Add the onion and the green chillies. Fry for a few minutes and then add the tomatoes with the turmeric powder and cook until they are well mashed and the oil floats on top. Add the ginger paste and the curd and cook for some minutes. Add the chicken pieces with the powders and salt. Cook until they are almost done. Grind the cashew nuts with the poppy seeds to a paste and mix this with the coconut milk. Add this to the gravy with the greens and further cook for a few minutes. Lastly add the lime juice and cook on a very low fire for a few seconds. Place the rice on a vessel. Pour this gravy on top and spread evenly. Pour the remaining ghee around the corners. Cook the briyani in ‘dhum’ for 15 minutes.
Dear mrs mano!
The second biriyani recipe above... i want to try with vegetables. Would i have to decrease the liquid quantity?...becoz i have never made biriyani with coconut milk...athaan tempted to try!
Dear Suvai!
You have asked for eggless biscuits. But I have posted this recipe twice before.
I am glad that you are interested in making vegetable briyani using the ingredients of the chicken Briyani-2. For making pulao and briyani varieties, for 1 cup of rice, we need 2 cups of water for a soft texture. If you want the rice a little bit crisp, then 1 1/2 cups of water are enough. But for veg.briyani, you must decrease the quantity of garam masala spices-that means 6 cardamoms, 6 cloves and 6 cinnamon pieces are enough and also 750 kilo of vegetables are enough for 1 kilo rice.
Thanks for you quick response Mrs. Mano. Will pass on the recipes to my friend who's been dying to have Ponnusamy's briyani, and will also try and make it myself soon.
Can we make mutton briyani also the same way? With similar quantities of mutton? Thanks again for the recipes.
Dear mrs mano...:-)
Thank u nga for the alavu for veg biriyani variation with coconut milk.....kandipa going to try this one.. will keep u posted of the outcome.
Eggless biscuit keten...aanaa khari biscuit recipe kodutheengala? okay i will look thru the recipe u sent by email...
thanks once again nga!!
ipadiku
s
Dear Mrs.Mano,
Can you please email me your recipe collection. My email address is dks0709@yahoo.com
Appreciate it very much. Thank You.
Dear mrs mano!!
I tried your paruppu urundai kuzhambu.....& it came out famously well...........:-) thank u thank u.......superb!!!
Hope all is well with u nga!
tc
s
mrs mano...romba nalaa kanomey ongala...hope all is well......take care.
I am posting here an interesting tasty recipe which I have tried recently.
SOYA PULAO:
Ingredients:
Soya balls- 1 cup
Briyani rice- 2 1/2 cup
Onion-3
Slit green chillies-4
Chilli powder-1 tsp
Finely chopped tomato- half cup
Turmeric powder- half sp
Ginger paste- 1 tsp
Small garlic flakes- 15
Salt to taste
Oil- 2 tbsp
Ghee- 3 tbsp
Chopped coriander- half cup
Chopped mint- half cup
Shredded coconut- half cup
Cashew nuts-8
Fennel seeds- 1 tsp
Clove-1
Cinnamon-1
Cardamom-1
Procedure:
Wash the rice and soak it in enough water for half an hour. Soak the soya balls in hot water for 10 minutes, drain the water, then soak them in cold water, and squeeze out all the extra water from the soya balls.
Grind the coconut with the cashew nuts and the tomatoes with enough water to a fine paste. Powder the cinnamon, cardamom, clove and the fennel seeds.
Heat a vessel and pour the oil and the ghee. Slice the onions thinly and fry them to golden brown. Then add the powder along with the ginger paste, garlic flakes, green chillies and the turmeric powder Fry them for a few seconds. Then add the greens with the chilli powder and fry for a few seconds. Add the soya balls with enough salt and the ground paste. Cook on slow fire until all the water is absorbed by the soya balls. In another vessel add 7 cups of water and let it simmer. Add the rice and cook it until they are half-cooked. Add enough salt and cook until all the water is evaporated. Spread the soya masala evenly on the rice. Pour 1 or 2 tsp of ghee around it. Keep the rice in ‘Dhum’ for 20 minutes.