Chicken Briyani With Seeraka Samba Rice

Ingredients:

2 cups Seeraka Samba Rice

1.5 lb chicken with bones

4 tbsp ground ginger garlic paste

1/4 cup yogurt

1 big onion ( sliced thin )

5 green chillies

1 tomato ( chopped )

2 bay leafs
1Star anise

1 tbsp chilli powder

1/4 cup chopped mint leaves

1/2 cup chopped coriander leaves

water 4 cups

4 tbsp oil

2 tbsp ghee
Salt to taste.
For powder:
1 tbsp Fennel seeds

2 cloves

2 cardamoms1″ piece of cinnammon
2 tsp poppy seeds.
Grind them into a fine powder.
Method:

• Wash and soak the rice in water 15 minutes.
• Cut the chicken into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, bay leafs and ground masala powder saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add chicken pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 7 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle or 10 minutes.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Murungakkai / Drumstick Sambar

Ingredients:

Toor dhal - 1 cup

Drumsticks / murungaikkai - 3 to 5 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Tamarind - small 1/2 lemon sizeRed chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces.
• Cut drumstick into medium size pieces.
• Add drumstick pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil. Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard.
• When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.
  Serve with Rice

Fish Cutlet

Ingredients:

Fish - 1 lb
Potato-2 nos

Onions- 1 ( finely chopped )

Green chilies- 6 (finely chopped )

Ginger garlic paste - 1 tsp

Black pepper- 2 tsp
Turmeric powder - 1/2 tsp
Garam masala- ½ tsp

Coriander leaves- 1/2 cup (chopped finely )

Oil-as needed for shallow fry
Egg or 1 Egg white–1

Bread crumbs - 1 cup
Method:

• Boil the fish with salt and turmeric powder in boiling water. Cook till tender, remove from the heat, remove all bones, and then mash it into flakes. Keep it aside.
• Boil potatoes separately till tender, peel off the skins and mash them with your hands/or the back of a spoon. There should be no lumps.
• Heat the oil in a shallow non-stick pan and add all the onions, green chilies. After a couple of minutes, add ginger garlic paste. Fry for a minute.
• Add the fish and potato mixture to it.
• Now add garam masala and add the chopped coriander leaves and salt.
• Saute for a minute. remove from heat. allow it to cool.
• Beat the egg (You can use just egg whites too) with a pinch of salt. Keep a plate with bread crumbs also ready.
• Dip each oval ball into the egg and then into the bread crumbs. Give it a final shaping.
• Heat oil in a pan and shallow fry the cutlets till brown on both sides.Serve it hot with corriander chutney or ketch up.Enjoy!