APS --- Rice ( Annam Parbramha Swaroopam) Event Round up

Firstly, i would like to say  thanks to all of you, for making this event a big hit.. I was so surprised when i finished counting entries. Really, this event made me confident n with that confidence, i started an other event on the name of Vegetable Marathon. Through this blogger i am able to get to know so many new bloggers. I took pride to introduce some new bloggers thru this event. 
I would love to introduce 2 bloggers to my fellow blogger friends.
Tushita  of http://indiangoodeats.blogspot.com/ and 
Astha Shukla of http://www.afterworkcooking.blogspot.com/.


I would like to say thanks to two other bloggers for introducing us to different cuisines..
Nuria of http://recipespicbypic.blogspot.com featuring Spanish recipes and
Graziana of http://www.erbeincucina.it/ featuring Italian recipes mainly cooking with Herbs..


So here we go with our round up starting with Deserts n snacks
Deserts n snacks
Cinnamon -Maple Rice Pudding from Palate desires of Lakshmi
Ari Unda from sankeerthanam of Vrinda Mahesh
Menthi Sankati/Venthaya Kali/Fenugreek & Rice Balls from Passion 4 Cooking - MemoryArchieved of Ramya Vijaykumar
Paniyaram from Devi's blog of Devi meyyappan
Kuzhi Paniyaram from Home of Anna of Annam
Pathiri from Me n My Apron of Shahana Baker
Phare from Cooking Form pleasure of Astha Shukla
Rice Rolls with Peanut Butter Chutney from Tiffin Carrier Antic/que's of Shri
Rice Idiyappam (String Hoppers) from Cook@ease of  Kamala Bhoopathy
Set Dosa - Vadacurry from Nithu's Kitchen of Nithy Bala
Akki Roti of Good Eats from India of Tushita
Kavin Arisi from Devi's Blog of Devi Meyyappan

 

Pulihora
Lemon Rice from Panchpakwan of Jyothi
Lemon Rice from Palate Desires of Lakshmi
Pulihora ~ Rice seasoned with Spicy Tangy Tamarind and Sesame Seeds Sauce from Curry In Kadai of Kalva
Pulihora/tamarind rice from Swapna Sridhar of Swapna
Tamarind Rice From Anita' kitchen of Mine

Tomato rice
Tomato Rice From Khaugiri of Preeti
Tomato Rice From Ruchika Cooks of Ruchika
Tomato Rice from Zesty South Indian Kitchen of Swathi
Tomato Rice from Nithu's kitchen of Nithu Bala
Portuguese Tomato Rice From Priya's Easy N Tasty Recipes of Priya 

Rice with Beans n Dals
Hot Risotto with Clams from Erbe in cucina  (Cooking with herbs) of Graziana
Chole Biryani From Cooked Dil Se...!!! of  Siddhi Shrisat
Soyabean and Carrot Pilaf from foodelicious of Pari vasisht
Arisi paruppu sadam/Dal rice from easy2cookrecipes of Shama Nagarajan
Methi and Lima Beans rice from Dil Se of divya Vikram
Kushka Shorba From AvanthiRao's Kitchen of AvanthiRao
Pappu Biyyam/Kichidi/Dal Rice from swapna sridhar of swapna

Veg Fried Rice/ Biryani
Mushroom Dum Biryani  from Cooked Dil Se.. of Siddhi shrisat 
Veg Fried Rice from Nithu's Kitchen of Nithu bala
Lilva rice from swapna sridhar of swapna
Vegetable Biryani From DEW of Sowmya Arul
Shepu Bhaath/ Shevid Polo (Dill Rice Pilaf) from Denufood-Delicious & Nutritous food of SE
Simple Veg Biryani from Nivedita's Kitchen of Nivedita
Vegetable Biryani  from from Easy Recipes of BASH
Leftover Rice fried with peas and potato from Nisha's Kitchen of Nisha
Green Spring Onion/Vengayathaal Fried Rice From Priya's Easy N Tasty Recipes of Priya  
Vegetable Pulao  from Anita's Kitchen of mine

Rice with Vegetables
Vangi baath from from Cooked Dil Se.. of Siddhi shrisat 
Roti Chawal from  Cooking For Pleasure of Astha Shukla
Aloo-potato-spicy-masala-rice- bath From Samayalarai-cookingisdivine of jayasri
Long green Chili Rice From Samayalarai-cookingisdivine of jayasri
Puttum Payarum Pinae Pappadavum/Steamed Rice cake from Zesty South Indian Kitchen of Swathi
Spinach Rice From from Palate desires of Lakshmi

Vegetable/Egg Fried Rice from Ambika's kitchen of Ambika Venkat

Tahiri from Served with love of Aquadaze

 A queen of blood meets rice and white milk!! accid. from Nivedita's Kitchen of Nivedita

Khichdi with Kadhi from Ruchikacooks of Ruchika
Zucchini Rice from Ruchikacooks of Ruchika
Indori Kanda Poha  from Desi Soccer Mon of Jaya Wagle
Niramish  Khichuri (Bengali) from A Home Makers Diary of Sayantani
Mushroom rice from The world according To Rujuta Of Rujuta
Methi Corn rice  from The world according To Rujuta Of Rujuta
Vangi Bath/Egg Plant Rice from Panchpakwan of Jyothi

Rice with Nuts/Seeds/Yogurt/Fruits
Almond Rice from Cooking For Pleasure of Astha Shukla
Carrot Yogurt Rice from Zesty South Indian Kitchen of Swathi
Ellu Sadam/Sesame Rice from Sara's Corner of Saraswathi Iyer
Curd rice Balls from from Nivedita's Kitchen of Nivedita
Pineapple Rice from Panchpakwan of Jyothi
Ellu Sadham/Sesame Seeds Rice From Priya's Easy N Tasty Recipes of Priya 

Rice with Non-Veg
Chicken Pulao from Myspicykitchen of Usha
Chicken-cashew Fried rice from The Food capital of Tazaika
Spicy Tahari from The Food capital of Tazaika
Mutton Biryani from The Food capital of Tazaika
Chicken Biryani From My Recipes dairy of kalai
Hyderabadi kachi chicken biryani from Anita's kitchen of mine
Chicken Biryani from Easy Recipes of BASH
Fish Biryani-Seafood special from Easy Recipes of BASH
Cold Fish rice from Spanish recipes of Nuria
Futo-maki-sushi from Spanish recipes of Nuria
Yellow Biryani with Coriander from Erbe in cucina  (Cooking with herbs) of Graziana
Stir-Fried Rice with Shrimp and Shishito from Erbe in cucina  (Cooking with herbs) of Graziana

Thank You so much guys for making this event  success. In case. If, i missed any of your entries please let me know, i will repost it again... 


Thank you again...

Read more...

Hyderabadi Kachi Chicken Biryani- Reposted

Hyderabad Biryani-- this name makes every mouth drolling. Hyderabad Biryani is an icon for Andhra Pradesh when it comes to Cuisine despite of place.. Any person who visits Hyderabad would not leave till they taste the Biryani. 

Biryani is a legacy for Nizams, who ruled Hyderabad. They are so many variates in biryani. The original Hyderabadi biryani  calls for Goat meat. But in the most of the restaurants it is made with chicken, lamb or vegetables.. The authentic Hyderabad meal includes meat biryani...

Hyderabad biryani is so special because of the  use of various spices, right kind of meat n perfect basmathi rice... As everyone, slow cooking gives the utmost taste to any kind of dish and slow cooking is the main important thing in biryani..

This Hyderabdi Kachi Biryani is a regular dish in my kitchen. I jus make sure to cook this dish at least once in a month.. Normally, i use drumsticks to make this dish.. You can use boneless chicken if u want..  When using drumsticks, i prefer you to keep skin on the drumsticks. As chicken skin gives a very good flavor to biryani. Later you can remove it...
Here, i made it little mild in flavor. Adjust spices to your taste.

Here is the recipe for authentic Hyderabad Biryani..

Ingredients:

For chicken:

Chicken Drumsticks: 10

Yogurt: 11/2-2 cups

Cilantro: 1/2 cup, finely chopped

Mint: 1/2 cup, finely chopped

Green chili's: 2. chopped

Ginger Paste: 2 tsp

Garlic Paste: 2 tsp

Red chili Powder: 1tsp

Coriander Powder: 1 tsp

Garam masala: 11/2 tsp

Turmeric: 1 tsp

Salt: 11/2 tsp

Bay leaves: 2

Cumin or Kala jeera/Black cumin: 1/2 tsp

Fennel Seeds: 1tsp

Peppercorns: 1 tsp

Cardamom n Star anise: 2 each

Cinnamon: 2 inch stick

Lemon Juice: 1tsp

Olive Oil/Butter: 2 tsp 

Fried Onions: 3 tsp( I used Store bought)

Cashews: 3 tsp

For Rice:

Basmati Rice:4-5 Cups

Oil: 1 tsp

Fennel Seeds: 1tsp

Bay leaf: 1

Cardamom: 1

Salt: 2-3 tsp( Adjust salt by adding little by little n tasting the water)

Water: for 1 cup of rice, i used 11/2 cup of water

For Biryani:

Marinated Chicken

Half boiled rice

Butter: 2tsp

Fried onions: 1 tbsp

Cashews: 1 tbsp

Cilantro: 1/2 cup

Mint: 1 tbsp

Corinader Powder: 1/2 tsp

Garam Masala: 1/2tsp

Saffron water: 2tsp ( Soak 1 tsp of saffron in 2 tsp of hot water for 5 mins) or you can use food colors red n yellow each 1tsp mixed with 2 tsp of water separately.

Egg: 3 Boiled n sliced.

Utensils: 

Heavy bottom non stick pan for biryani

Pan for cooking rice

Preparation:

1) In a bowl with  a lid, mix all the ingredients for chicken except oil. Adjust yogurt to your requirement. Don't make it too gravy. Jus add yogurt until u coat the pieces..  Add oil in circular motion on top of the chicken. Close it with a tight lid n marinate it for overnight in fridge. Remove from fridge 1/2 before u start cooking biryani..

This step is important, so don't neglect it. Marinating chicken with spices overnight, helps chicken to absorb the flavors of all spices..

2) Soak rice for half an hour in sufficient water.

3) In a pan add right amount of water. For 1 cup of basmathi rice, i used 11/2 cup of water. Adjust water, as it depends on the rice u used.. At this point of time take your marinated chicken from fridge  n keep outside..

Add water n bring to a rolling boil. Add ingredients for rice except salt. Stir n wait for  2mins.

Add salt as per your requirement. Adjust salt by adding little by little n tasting the water. Don't make the water salty..

4) Strain the water from rice. Add rice to boiling water.  Cook for 5-6 mins or until u see the rice coming up from water. Cooking rice is the most important thing for biryani.. You can see the rice doubled at this point of time.. Immediately switch off the heat n strain the water from rice..

5) Remove water completely from rice.. Keep it aside.

6) Take a heavy bottom non stick pan. Heat it at 350 degrees F. Add butter n melt it for 30 secs.

7) Add marinated chicken carefully. Adjust chicken evenly to fit the bottom of the pan.. Fry for 2 mins without stirring.

8) Layer the chicken with half boiled rice. Sprinkle coriander powder n garam masala. Layer with fried onions n cashews. Sprinkle mint n cilantro. Now sprinkle your colored water or saffron water, randomly..

9) Take a foil n cover the top by tucking the foil into edges. This helps you to retain the flavors. Now cover with lid.

10) Cook for 50 mins on very low heat or at 250 degrees F - 275 degrees F.

11) Check the rice after 40 mins. If it is cooked, then with a spatula  carefully move rice to a side.. Check the chicken. chicken must be fork tender. If u wish u can cook for 5 more mins.. For me it took 50 mins this time.. sometimes it will be finished in 40-45 mins..

12) Once chicken is cooked, Switch off the heat. If u want to add eggs add at this point of time. Add eggs n cover with lid. wait for 5 mins.. 

13) Now carefully collect all the chicken pieces from bottom onto  plate.. Mix rice very carefully without breaking it..If u can, u can mix  the rice n chicken at a time. But i am afraid of breaking rice. so i do this way..

14) Now add chicken to rice  n mix carefully. 

15) If u wish u can remove the chicken skin at this point of time or u can serve as it is. Some people like eating skin..So it depends..

16) Garnish with cilantro.

Enjoy this delicious mouth watering authentic Hyderabadi kachi chicken biryani with raita. 


This is going to be a part of my own event-APS-Rice

Read more...

Vegetable Pulao: Rice Cooker Version

This is a simple recipe to make delicious perfect pulao. Normally, i do vegetable pulao in rice cooker. Whenever , i need to make supper in minutes,i use this pressure cooker. The are so many benefits in using pressure cooker n the big thing is you wont loose any nutrients of the ingredient that you are cooking.
Pulao is different from biryani. As biryani is made by pre cooking the rice up to certain consistency n then cooked with vegetables or meat. Where as, Pulao is made by cooking rice n vegetables together n it requires less spices.

Ingredients:
Rice: 2 cups
Onion: 1, small, chopped
Potato: 1, cubed
Carrot: 1, sliced
Green Peas: 1 cup
Cauliflower: 6-7 florets
Green Chili: 3, sliced into half's
Ginger Garlic paste: 2tsp
Cashews: 2 tbsp
Coriander Powder: 2tsp
Cumin Powder: 1tsp
Garam Masala: 1tsp
Chili Powder: 1tsp
Turmeric: 1/2tsp
Salt: to taste
Dry Spices:
Cumin seeds: 1tsp
Fennel seeds: 1tsp
Bay Leaves: 2
Star Anise: 2
Elachi: 2
Cinnamon: 1 inch stick
Cloves: 4
Peppercorns: 5
Oil: 1tbsp
Butter 1tbsp

Preparation:
1) Soak rice in water for about half an hour. Drain n keep aside.
2) Heat oil n butter  in presuure cooker. Add all dry spices one by one .Add fennel seeds n cumin seeds last.
3) Add onion n fry for 3 mins. Add ginger garlic paste, turmeric  n chili's. Fry for 1 min.
4) Stir in potato n cauliflower. Fry for 1 min.
5) Add carrot n peas. Fry for 1 min.
6) Add soaked rice n mix carefully without breaking the rice.
7) Add 4 cups of water. Adjust water according to your rice...
8) Add all powders n mix well. now add salt little by little. Taste it n add the salt. Be careful with salt.If water i salty, your pulao will be salty.
9) Cook for up to 2 whistles n let it cool down.
10) Open the cover n mix carefully.

Enjoy this Ezzy Breezy Vegetable Pulao accompanied with Raita.

Tip: You can substitute for dry powders to pulao masala.

This is going to be a part of My APS- Rice Event

Read more...