Jeera Rice

Ghee + Oil - 4 tbsp.

Cumin - 2 tsp

Raw Rice / Basmati Rice - 2 cup, washed and soaked in Water for 30 min

Salt

Lemon Juice

Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Cumin seeds.

Add the soaked Rice and stir well until the Masala coats all kernels of the Rice.

Add in 3 1/2 cups Water and required Salt.

Cook Closed for 3 whistles or on medium heat for 10 min followed by 5 min in simmer.

Once the pressure is released in the cooker gently fluff the Rice and squeeze Lemon Juice on top of it.

Garnish with Cilantro.

Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic paste - 2 tsp

Mutton - 1 lb.

Chilli powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat Mustard Oil in a large pan. Temper Whole Garam Masala.

Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way.

Add Mutton and season with Chilli powder, Coriander powder, Cumin seeds, 1 cup Water and required Salt, Pepper. Cook closed for 35 min.

Now add 1/2 cup Yogurt and cook closed for another 10 min.

Stir in Garam Masala, Fried Onions and Kewra Essence. Mix well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic paste - 2 tsp

Shahi Jeera Rice - 2 cup, soaked

Milk - 1 cup

Salt

Cumin seeds - 1/2 tsp

Kewra Essence - 1tsp

Heat Mustard Oil in another large pot. Temper Whole Garam Masala.

Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way.

Add Shahi Jeera Rice along with Milk, 3 cups Water, required Salt and Cumin seeds. Cook closed for 10 min.

Gently fluff the Rice and mix the Mutton curry along with Fried Onions, Green Chilli and Cilantro. Add Kewra essence and place in a preheated oven for 20 min.

Remove from heat and fluff the Rice gently. Serve warm with a simple Salad.

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

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.

For the Gravy:

Oil / Ghee - 1 tbsp.

Cumin seeds - 1/2 tsp

Cinnamon - 1

Cloves - 4

Cardamom - 2

Peppercorn - 1 tsp

Star Anise - 1

Bay Leaf - 1

Onion - 3, sliced thin

Green Chilli - 4, slit

Ginger Garlic paste - 1 tbsp

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

Salt to taste

Coconut Milk - 1 cup

Lemon juice - few drops

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, 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 off heat and squeeze in some Lemon juice.

For Biriyani:

Oil - 2 tsp

Ghee - 2 tsp

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

Fried Onion - 1 cup

Mint - 1/2 cup

Cilantro - 1/2 cup

Heat Oil and Ghee in a large stock pot. Temper Cumin seeds and Peppercorn.

Add the Rice and stir well until Oil coats all kernels of the Rice. Then add 4 cups Water and bring to a rolling boil. Cook until the Rice is 3/4 done. Add a few strands of Saffron on different spots of the almost done Rice. Turn off heat, drain the Water and keep 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. 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 min.

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

Serve hot with Raita.