Tomato Pulao

Ghee + Oil - 4 tbsp.

Cinnamon – 1

Clove -4

Cardamom – 2

Bay Leaf - 1

Fennel seeds - 1/2 tsp

Peppercorn - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 1 tsp

Tomato – 3, pureed

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Salt

Rice (Basmati / Sona Masoori) - 2 cup, washed and soaked for 30 min

Coconut Milk - 2 cup

Lemon Juice

Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper whole Garam Masala, Fennel seeds and Peppercorn.

Add Onion and Green Chilli; sauté until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomato puree along with Turmeric powder, cook closed until Oil starts oozing out from the Masala.

Season the mixture with Chilli Powder and required Salt.

Add Rice and fry for 5 min; until Oil coats all kernels of the Rice.

Add Coconut Milk along with 2 cups Water and required Salt.

Close the lid and cook for 1 whistle and then simmer for another 5 min.

Garnish with Lemon Juice and Cilantro.

Serve warm with Raita.

Lauki Subzi

Oil – 1 tbsp. Mustard – 1/2 tsp Cumin – 1/2 tsp Channa Dhal – 1 tsp Urad Dhal – 1 tsp Fenugreek – 1/4tsp Curry Leaves Red Chili – 1, broken Asafoetida – pinch Turmeric Powder – 1/4 tsp

Onions – 1, diced Green Chillies – 2, diced

Bottlegourd – 4 cup, peeled and cubed

Chili Powder – 1 tsp Salt Milk – 1/2 cup

Heat Oil in a medium pan.

Temper Mustard, Cumin, Channa dhal, Urad dhal, Fenugreek, Curry leaves, Red Chilli, Asafetida and Turmeric.

Add Onion, Green Chilies and Lauki. Mix well.

Season the mixture with Salt and Chilli powder and saute for 2 min.

Add Milk and cook closed for 5 min or until the gravy thickens.

Serve hot with Chapati or Roti.

Chicken Biriyani - Chettinad Style

Chicken - 1/2 kg

Yogurt - 2 tbsp.

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Ginger Garlic paste - 1 tsp

Salt

Lemon juice

For the Gravy:

Oil / Ghee - 1 tbsp.

Cumin seeds - 1/2 tsp

Cloves - 4

Cinnamon - 1

Cardamom - 1

Star Anise - 1

Bay Leaf - 1

Mint & Cilantro - 1 cup

Onion - 3, sliced thin

Green Chilli - 2, slit

Ginger garlic paste - 1 tsp

Tomato - 1, diced

Mint - 1/2 cup

Cilantro - 1/2 cup

Yogurt - 1 tbsp.

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Garam masala powder- 1/2 tsp

Coconut Milk - 1 cup

Lemon juice - few drops

Salt to taste

For Biriyani:

Oil -2 tsp

Ghee - 2 tsp

Onion - 1 sliced thin

Cumin seeds - 1/2 tsp

Peppercorns - 1/2 tsp

Basmati rice - 2 cup, washed and soaked in Water for 1 hour; drain the Water and keep aside

Turmeric - 1/4 tsp

Garam masala powder - 1/2 tsp

Salt - 1/2 tsp

Mint - 1/2 cup

Cilantro - 1/2 cup

In a large bowl add the Chicken along with Yogurt, Turmeric , Chilli powder, Coriander powder, Ginger Garlic paste, Salt and Lemon juice. Coat the chicken completely with the marinade and let sit in the refrigerator for 1 hour.

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Cloves Cardamom, Peppercorn, Star Anise and Bay leaf. Add the Onions and Green Chilli; sauté until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Add the Tomatoes and cook closed until soft. Add the Mint and Cilantro leaves; give a quick stir. Stir in Yogurt. Season the gravy with Turmeric, Chilli powder, Garam masala and required Salt. Add the marinated Chicken along with Coconut milk and combine well. Cook closed for 15 mins or until the Chicken is done. Turn of heat and squeeze in some Lemon juice.

Heat Oil and Ghee in a large stock pot. Add the sliced Onions and sauté until golden. Remove from Oil and transfer to a tissue lined plate. To the remaining Oil add Cumin seeds, Peppercorn. Stir well and stir in the soaked and drained Rice. When Oil coats all kernels of the Rice add 4 cups Water and bring to a rolling boil. Cook until the Rice is 3/4th done. Add a few strands of Saffron on different spots of the almost done Rice. Turn off flame. Drain the water and keep the Basmati rice aside.

In a wide bottomed thick pan, add little Chicken masala and spread well. Add half of the cooked Basmati rice and spread on top of the Chicken masala. Sprinkle some Fried onions on top along with Mint and Cilantro. Add the remaining Chicken masala and spread. Layer it with remaining Basmati rice and spread well. Sprinkle some more fried Onions, Mint and Cilantro. Now line the top of Biriyani with a wet cloth and Aluminum foil. Close the pan with lid and transfer to a preheated broiler oven for 30 minutes.

After 30 minutes remove Biriyani from oven and fluff the Biriyani gently.

Serve hot with Raita.