Recipe 1 – Mushroom biriyani
biriyani rice (boiled) – 1/2 kg
mushroom – 1 cup
onion (sliced) – 2 nos
curry leaves – as required
kanthari chilly – – 5 nos
pepper powder – 1/2 tspn
1.Heat oil in a pan
2.Saute ginger-garlic paste
3.Saute onion until it turns to golden brown colour.
4.Add curry leaves, kanthari and pepper powder.
5.Add mushroom, cook with turmeric powder and salt.
6.Fry cashew nuts and kismis in ghee. Set aside.
7.Saute whole masala in the ghee.
8.Transfer boiled rice into it.
9.Add fried nuts and kismis and mix well.
9.Saute shallots in ghee.
10.Serve with fried shallots and cashew nut powder.
Recipe 2 – Kozhipidi
chicken – 1/2 kg
rice flour – 500 gm
coconut – 1 coconut
pepper powder – 2 tbspn
salt – as required
turmeric powder – 1/4 spn
cumin seed – 1 spn
garlic – 7 flakes
1.Chicken marinate with salt, pepper powder and turmeric powder for 15 mins.
2.Grind coconut with garlic and cumin seed
3.Cook marinated chicken without oil. Cover with lid.
4.Combine rice powder with salt and hot water. Knead well and to make small balls.
5.Add 1 cup water and allow to boil.
6.Add balls into it. Cook.
7.Add grinned coconut in the dish and mix well.
8.Allow to boil turn off the stove.
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