Kerala fish biryani

Recipe adapted from here

Fish- 500 gms (any firm, fleshy fish like salmon, tilapia can be used, but ideally King fish, which is what I've used)

To marinate

Kashmiri chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Lemon juice- 1/2 tbsp

Salt- to taste

Oil- enough to shallow fry the fish

For fish masala

Ghee- 1 tbsp

Oil- 1 tbsp (use leftover oil from frying the fish)

Onions- 3 medium, thinly sliced

Ginger- 1 large piece, around 1/2 tbsp

Garlic- 6 to 8 pods

Green chillies- 2 to 3 (increase as per heat level)

Turmeric powder- 1/2 tsp

Garam masala- 1/2 tsp

Kashmiri chilli powder- 1 tsp

Freshly ground black pepper- 1/2 tsp

Tomato- 1 1/2 finely chopped (if they are small use two, mine was pretty big)

Coriander leaves- 1/2 cup 

Mint leaves- 1/4 cup 

Yoghurt- 1 1/2 tbsp

Thick coconut milk- 1/4 cup (this is purely optional, i love the coconut milk taste)

Warm water-  3/4th cup

Salt- to taste

For the rice

Basmati rice- 2 1/2 cups

Cinnamon- 1 inch stick

Cardamom- 4 pods

Cloves- 4

Bay leaf- 1

Ghee- 1 tsp

Lemon juice- 1 tbsp

Water- enough to cook the rice

Salt- generously

To layer

Cashew nuts- a handful

Onion- 1 small, thinly sliced

Coriander leaves- 2 tbsp

Mint leaves- 1 tbsp

Ghee- 2 tbsp + enough to fry the cashew and onion

Coconut milk- 5 tbsp

Cut the fish into relatively large slices and wash and clean with salt and vinegar to remove some of the smell.

Marinate with all the ingredients under the marinate section and keep aside for about 20 minutes.

Also wash the rice and soak in water for around 20 minutes.

Crush the ginger, garlic and green chillies in a blender or using a pestle and mortar.

Heat some ghee in a shallow pan and fry the cashew nuts first till golden brown followed by the onions, also to a golden brown and drain on to paper towels. Be careful to not burn them. (I used red onions which is why they look almost black, but they are not burnt :)

Heat oil in a pan and shallow fry the fish, in batches if needed. You dont need to completely cook the fish, just crisp them on the outside. Drain on to paper towel and keep aside.

Heat ghee and some of the oil from frying the fish in a large pan.

Saute the onions with a little bit of salt, till they turn light golden. Make sure you cook the onions properly or they will turn the curry sweet.

Add the crushed ginger garlic chilli paste and cook till the raw smell disappears.

In goes the turmeric, chilli, garam masala, pepper powder and salt. Cook them for a couple of minutes and add a dash of water if you feel the masala is dry.

Stir in the chopped tomatoes, 1/4 cup water and cook it covered till the oil slightly starts to appear around the edges. 

in goes the coriander and mint leaves, mix well.

Add the yoghurt and mix it all well.

Add the coconut milk and around 1/2 cup water and mix very well. Check salt and add if needed.

Slowly add the fish pieces and cover with the masala as carefully as possible without breaking the fish. Add a bit more water if you feel that the masala is too thick.

Cook for about 5 to 6 minutes uncovered, till the gravy has thickened and the fish pieces are smothered all over the fish.

Keep this masala aside while you sort out the rice.

While the fish is cooking in the masala, put enough water to boil along with the whole spices.

The pot used should be big enough and water quantity quite a bit.

Add salt in such a way that the water tastes salty, only then will the rice taste nice.

Once the water comes to a rolling boil, pour in the lemon juice and then carefully add the drained rice into it. Mix well.

Now this is the tricky part- cooking the rice till its only 3/4th done.

With the basmati rice i used, i got to this stage at 8 minutes. Do not over cook the rice and then it turns into a mushy biryani.

Add the ghee and give a good stir and then drain.

What i did was instead of draining it into the colander, i used a sieve to scoop the rice out of the water and put into the colander so there wasnt a lot of water that needed to be drained as i was time constrained.

Assembly:
Generously grease a large pan with ghee, up the sides as well and place a layer of the fish and masala (as even as possible).
Top with half the rice, again as evenly as possible and sprinkle half of the coconut milk on the rice.
Sprinkle half the mint and coriander leaves and the fried cashew and onion over the rice and finally drizzle half the ghee as well.
Top with the remaining fish and masala followed by rice layer with all the leftover toppings.
Cover with foil and close with a tight fitting lid.
You can either do the usual dum process on the stove top for about 20-25 minutes on low heat or do it in the oven, which is what i did, at 180c for 25 minutes. (While the rice is draining, you can preheat the oven)
Once done, keep to slightly cool for about 10 minutes and then dig in.

Notes: I made the fish masala the previous day and that made life so much easier. I also felt that the masalas were caught on to the fish much better.
I used my Le Creuset for the entire process and it was a breeze, it went from stove top to oven to table t refrigerator.

Broccoli-egg thoran

Serves 4 as part of side dish

Minced broccoli- 300gms 

Garlic- 2 pods

Red chilli flakes- 1 tsp

Coconut oil- 2 tbsp + 1/2 tsp

Mustard seeds- 1/2 tsp

Dried red chilli- 2

Curry leaves- 2 sprigs + 4 leaves

Turmeric powder- 1 tsp

Cumin powder- 1/2 tsp

Desiccated coconut- 1/3rd cup

Eggs- 3

Salt- to taste

Into a food processor add broccoli florets and mince to resemble coarse bread crumbs. If you dont have a processor you can either grate the florets using a grater or chop them up really fine using a knife.

Crush together the garlic and chilli flakes using a pestle and mortar to a coarse mix. You can adjust the chilli as per your tolerance level.

Heat coconut oil in a pan and splutter mustard seeds followed by dried red chilli and curry leaves. Saute for a few seconds and tip in the minced broccoli.

Stir well for a couple of minutes and then add the turmeric powder, cumin powder, crushed chilli-garlic and salt and cook covered on medium heat till the raw smell of the garlic disappears.

Open the lid and stir in the desiccated coconut, continue cooking for a few minutes till all the moisture has evaporated and the broccoli is cooked. (the broccoli mince doesnt take too long to cook)

Increase heat, separate the broccoli a bit to make a well in the centre of the pan and add in the eggs and scramble well, scraping the base to remove all the egg thats stuck to the bottom if any.

Mix well with the broccoli, add more salt if needed and finally sprinkle 3-4 curry leaves on top and drizzle the 1 tsp coconut oil on top, mix well and cover with lid. 

Remove from heat and keep aside for about 5 minutes and then serve with rice or chapathi.

Notes: We get ready made broccoli mince called broccoli rice. So i just used that.

You can do the same with cauliflower as well.

If its a small pan you are using then scramble the eggs one after the other instead of adding all three and then scrambling.

Mutton sukka/chukka

Recipe adapted from here (serves 3 or 4 as part of main meal) 

Mutton- 500gms (with bone)

To grind

Cumin seeds- 1 1/2 tsp

Coriander seeds- 1 1/2 tsp

Peppercorns- 1 1/2 tsp

Dry red chilli- 2

Indian shallots- 4, small, roughly chopped

Ginger garlic paste- 2 tsp

Turmeric powder- 1/4 tsp

Salt- to taste

Ghee- 1 tbsp

Cinnamon- 1 inch stick

Cardamom- 2

Cloves- 2

Fennel seeds- 1/2 tsp

Onions- 2 small/ 1 large- finely chopped

Curry leaves- 2 sprigs

Coriander leaves- 1/4 cup

Garam masala- 1/2 tsp

Ghee- 1 tsp (optional)

Grind together the cumin, coriander seeds, peppercorns and dry red chilli to a powder.

Add the shallots and ginger garlic paste, a tbsp or so of water and grind to a paste. Don't add too much water.

Marinate the mutton with the ground mix, turmeric and salt and keep aside for half an hour or more if you can.

Pressure cook the mutton with around 1/3rd 1/4 cup water till done(don't add too much water as you want a dryi-sh consistency once cooked).

If at all there is a lot of water, evaporate it off on high heat till about 1/4 cup is remaining.

In a frying pan, heat the ghee and infuse with cinnamon, cardamon, cloves and fennel.

Throw in the onions and half the curry leaves and saute on medium heat till they turn golden brown. Make sure its not too dark and burn. You need to saute the onions well, or else the curry would be sweet.

Pour in the mutton along with the stock and mix with the onions.

Add the coriander leaves and salt if needed and cook for a couple of minutes on medium heat till the mutton pieces are well coated in the masala and the oil starts to separate. Keep stirring in between.

Sprinkle the garam masala, a tsp of melted ghee and the remaining curry leaves, give a final mix and keep covered for a few minutes, after which you can serve with steamed rice, roti or even appam.

Notes: The original recipe required you to cook the mutton in coconut milk. I skipped it and it was just as good.

Increase the amount of pepper to 2 tsp and add one more chilli if you want it spicier. My version is mildly spicy, and the heat comes from the pepper mostly.

If you have enough shallots, cook the entire thing in that instead of onions. Tastes really good.

You would know how long your mutton would take to get cooked, but what i do is, cook on high heat in the pressure cooker till the first whistle and then reduce heat to medium and cook for another 20 minutes. I'd open the cooker only once the steam has completely died down on its own.

Kerala pork roast/masala

Recipe adapted from here 

 

To pressure cook

Pork- 1 kg, cut into slightly big pieces, say about 1-1/1/4 inch cubes* (refer notes)

Sliced onion- 1/4 cup, sliced into thin juliennes

Ginger garlic paste- 1/2 tbsp

Kashmiri chilli powder- 1 1 /2 tsp

Pepper powder- 1/2 tsp (add more if you would like it spicier)

Coriander powder- 1 1/2 tsp

Turmeric powder- 1 tsp

Salt- to taste

Curry leaves- 1 sprig

To roast

Coconut oil- 2 tbsp

Onion- 1 cup, sliced into thin juliennes

Curry leaves- 1 big sprig

Ginger garlic paste- 1 tbsp

Turmeric powder- 1/4 tsp

Coriander powder- 1 1/2 tsp

Kashmiri Chilli powder- 1/2 tsp (add more if you want it spicier)

Pepper powder- 1 tsp (add more to enhance the taste, but remember it would make the dish spicier)

Garam masala- 1 tsp

Salt- to taste

To dry roast

Coconut oil- 1/2 tbsp

Meat masala- 1 tsp

Into a pressure cooker add the sliced pork along with all the other ingredients listed below.

Mix well (get in there and use your hands), till the masalas are almost evenly coated on the pork pieces.

Add 1/4 cup water and cook on high till the first whistle comes and then reduce heat to medium and cook for another 15 minutes*. Take off heat and open only after the steam subsides.

There should be some gravy along with pork, but not a lot. If you feel its too much, place the cooker back on heat and cook on high heat till a bit of the water evaporates.

Give a good stir and keep aside.

In another deep, heavy bottomed pan, heat the coconut oil and throw in the onions and curry leaves.

Keep heat on medium and saute till the onions turn light golden (not to crisp consistency, but still cooked well), at which point you add the ginger garlic paste.

Cook till the raw smell disappears.

Add the turmeric powder, stir for a few seconds, followed by coriander powder, chilli powder and pepper powder. If you feel that the pan is too hot and the masalas would burn, add a splash of water or the gravy from the cooked pork.

Tip in the entire contents of the pressure cooker into the pan and on high heat, mix everything together.

Reduce heat to medium, mix in the garam masala, and close and continue cooking for about 10 minutes. The oils would start to surface.

Open, check for salt, add more if needed. Give a good mix and take it off the heat.

The pork would be a semi gravy consistency at this point and absolutely perfect if you want to have it with appam and chapathi. I refrigerate or freeze it in this consistency.

Since i like mine a bit more drier with rice, this is what i do. (the first and third images are of this version)

I take out the required quantity, saute on high in coconut oil and sprinkle some meat masala towards the end (you can also add freshly ground pepper powder). Give one final stir and serve hot with rice and other sides.

*Notes: Puleezee do yourself a favour and add fat to your pork dishes. Trust me it makes a world of a difference. Don't do any of that lean pork shit on its own with any Kerala pork recipe, it will not come out well. We don't get to buy fat separate, so i use 500 gms of pork belly and 500 gms of shoulder or leg (which you can sub with lean meat to even out the cholesterol aspect:). If you do get to buy fat separately, then do around 700 to 750 of lean meat and the rest fat.

Cooking pork, the method and timing works for me, but your meat may be different, so cook accordingly. You can always let the steam off and open to check if its done and if not put it back on for a couple more whistles.

The original recipe sounded way more spicier and I'm sure it would be fantastic. We have ended up with weak tummies over the years and so have reduced the spice levels significantly. If you can handle spice, add more pepper powder for sure.

Moru kachiyathu (without coconut)

Recipe adapted from here (serves 3 as part of main meal)

 

Yoghurt- 1 cup

Water- around 1/2 cup

Salt- to taste

Coconut oil- 1 tbsp

Curry leaves- a generous sprig

Shallots (cheriya ulli)- 3 to 4, peeled and roughly chopped

Garlic- 4 pods, peeled and finely chopped

Ginger- 1 tsp, finely chopped

Green chilly- 1, roughly chopped or slit in half (add more if you want it spicier)

Turmeric powder- 1/2 tsp

To temper

Coconut oil- 1/2 tbsp

Mustard seeds- 1/4 tsp

Dried red chilly- 2

Curry leaves- 1 sprig

Fenugreek seeds- a pinch

Fenugreek powder- a pinch

Cumin powder- a generous pinch

Chilly powder- a generous pinch

Mix together the yoghurt, salt and water using a whisk till smooth. You can whizz it in a blender as well.

The yoghurt mix shouldn't be too thick, so add more water to thin it out if you feel its still too thick. Keep aside.

In a deep pan, heat the coconut oil.

Add the curry leaves, shallots, garlic, ginger and green chilly. Saute till the onion becomes a light brown and the garlic and ginger no longer smell raw. About 3 to 5 minutes on medium flame.

Add the turmeric powder and cook till the raw smell from the turmeric disappears.

Reduce heat a bit and pour in the yoghurt mix.

Keep stirring continuously till the yoghurt heats up, but don't by any means let it boil, or the yoghurt will split.

Also, make sure the pan is not really hot or else when you pour in the yoghurt it will split immediately.

Lift the spoon in between and if you can see steam lift off the spoon then the yoghurt has warmed through.

Transfer to a serving bowl immediately.

In a small pan, heat the oil. Keep it on medium heat.

Add the mustard seeds and once they crackle add all the other ingredients one after the other. Keep stirring and making sure the spices don't burn, but at the same time the spices shouldn't be raw.
Pour over the yoghurt, mix well and keep covered for about 5 minutes before serving with rice.

Notes: The yoghurt thickens as its sits, loosen with a wee bit of warm water if it really becomes too thick.
If your moru curry doesn't look yellow enough, you can add a bit of turmeric along with the tempering ingredients.
If you feel there isn't enough salt, you can add it in at the very end as well.
Do not warm the curry in a microwave, instead take it out of the refrigerator an hour or so before serving. Make the rice really hot, so it doesn't feel unpleasant to eat the cool curry.
I do have another similar version here

Chettinad chicken biryani

Recipe adapted from here

 

Chicken- 1 kg, without skin, but with bone and cut into medium size pieces

To marinate

Greek yoghurt- 1/2 cup

Ginger garlic paste- 1 heaped tsp

Green chilli- 1, finely chopped

Garam masala- 1 tsp

Salt- to taste

For the rice

Basmati rice- 3 cups, washed till water runs clear (refer notes)

Coconut milk- 2 cups

Water- 3 cups

Lime juice- 1 tbsp

Salt- to taste

For the masala

Ghee- 3 tbsp

Cardamom- 4 pods

Cinnamon- 2 inch stick

Cloves- 4

Bay leaf- 1

Star anise- 1

Onions- 3 medium, finely chopped

Thai green chilly- 2, slit in half (add more if you want it spicy)

Ginger garlic paste- 1 tbsp

Tomato- 2 medium, finely chopped

Chilli powder- 2 tsp

Coriander powder- 2 tsp

Turmeric powder- 1 tsp

Mint leaves- 1/4 cup, roughly chopped

Coriander leaves- 1/2 cup, roughly chopped

Marinate the chicken with all the ingredients in that section for a minimum of at least an hour. I marinated it the previous night.

Mix together the coconut milk and water and soak the washed rice in  it when you begin to start prepping the biryani.

For the gravy, heat a large pot over medium heat and melt the ghee

Into it add the whole spices and when they start smelling great, throw in the onions and green chilly.

Saute and cook till the onions turn a light golden brown at which point you add the ginger garlic paste.

Mix well and cook till the raw smell disappears.

Add the tomatoes, cover with a lid and cook till the oil starts appearing around the edges. 

In goes the chilli, coriander and turmeric powder. Add a dash of water if needed and cook for about 2 minutes.

Mix in the mint and coriander leaves and then tip in the marinated chicken. Mix well.

Cover and cook for about 10 minutes, till water starts coming out. Don't add any water.

Pour in the coconut milk mix from the rice into the pot (without the rice of course), mix well, increase heat to high and bring the mix to a boil.
After boiling for about 5 minutes, add the rice, lime juice and enough salt into the water. The salt should stand out a bit, as only then will your biryani have the right amount of salt once cooked.
Close with a tight lid, reduce heat to low and cook for about 25 minutes.
Make sure no steam escapes. If you don't have a tight lid, wrap the lid with foil so it fits tightly.
Once the time is up, and all the water has been absorbed, do a taste test from the rice right on top. If its cooked then remove from heat, if not, cook for a further 5 minutes.
Drizzle some ghee on top and cover with lid and keep aside for about 10 minutes and then serve hot with a side of raita, pickle and pappadom.

Notes: I use a variety of basmati rice called golden sella which is more resilient to cooking and doesn't break or become mushy as easily as basmati. I always end up with a mushy mess when i use basmati for biryani and so started using sella after i tasted a really good biryani using this rice at the famous Kadiris in London.
If using basmati, follow same method, but you would know the cooking time for your rice and amount of water, so adjust accordingly. I know this is pretty vague info, so ill try it with a normal basmati next time and update.
Use good quality coconut milk, the thick creamy one, as coconut milk powder will not bring out the taste that well.
I need to perfect this recipe a bit more, as the flavour hasn't come out the way i expected. I shall update it as and when i try it again.

Oats upma

Recipe adapted from here

 

Oats- 1 cup

Ghee- 1 tbsp + 1/2 tsp to drizzle

Mustard seeds- 1/2 tsp

Dried red chillies- 2

Cashew nuts- 1 tbsp (optional)

Curry leaves- 1 sprig

Onion- 1 medium, finely chopped

Green chilly- 1 large, roughly chopped or slit

Ginger- 1 tbsp, crushed and finely chopped

Green beans- 1/4 cup, finely chopped

Carrots-1/4 cup, grated or finely chopped

Green peas- 1/4 cup (I used frozen ones)

Desiccated coconut- 1/4 cup (optional)

Turmeric powder- 1/4 tsp

Salt- to taste

Water- 2 cups (refer notes)

Coriander leaves- 1/4 cup plus enough to garnish

Dry roast the oats in a pan for about 4 to 5 minutes, on medium heat and stirring continuously. The oats should be slightly crisp. Keep aside.

Into the same pan melt the ghee and splutter the mustard seeds.

Add the dried red chilly, cashews and curry leaves and saute till the cashews turn a light golden colour.

In goes the onions, ginger and green chillies. Cook till the onions become soft, they need not become brown.

Stir in the beans, carrot and green peas, add enough salt and cook covered. You don't need to add any water to cook it, just the steam would do. It wouldn't take more than 5 minutes, of course depending on how finely you have chopped the vegetables.

Open the lid and add the desiccated coconut (if using) followed by roasted oats and turmeric powder. Mix well.

Pour 1 cup water and mix the oats, wait for the oats to absorb all of the water and then add the second cup, give a good stir, check for salt and add if needed and cover and cook till most of the water is absorbed.

If you do find that there is still a bit of water, open lid and cook it off.

Add a generous dollop of ghee and sprinkle the coriander leaves and give one final mix.

Garnish with remaining coriander if needed and serve warm with pickle or chutney.

Notes: I actually hate oats with a vengeance but was pleasantly surprised at how nice this tasted.

You can of course skip the ghee and make it in any vegetable oil of choice.

The 2 cups of water i used gave me a mushy upma. We like it that way but if you prefer a drier version, then reduce the water to say 1 1/2 cups. 

Its best to eat it as soon as its cooked as it clumps up to a mass if not.

Pepper chicken

Recipe adapted from here

Chicken with bone- 700gms, skinless, cleaned and cut into medium pieces

Coconut oil- 3 tbsp

Coconut cuts/pieces- a handful

Curry leaves- 1 sprig

Ginger garlic paste- 1 1/2 tbsp

Onions- 2 medium, finely chopped

Salt- to taste

Green chilly- 1, slit

Turmeric powder- 1/4 tsp

Meat masala- 1 1/2 tsp (any meat masala of choice)

Freshly ground pepper powder- 2 tsp

Tomato- 1 medium, roughly chopped + 1 tsp tomato paste

Coconut milk- 1/4 cup (thick)

Garam masala- 1/2 tsp

Coriander leaves- a handful, finely chopped

Heat oil in a wok and add the coconut cuts and curry leaves.

Saute till the coconut turns light brown. Dont burn them.

Add the ginger garlic paste and cook on medium heat till the raw smell disappears.

Throw in the chopped onions, salt and green chilly and cook till they turn light brown. Keep stirring in between.

Stir in turmeric powder and meat masala, followed by freshly ground pepper. Add a splash of water if you feel the pan is too hot and the masalas will burn. I did add a splash of water here.

Add the diced tomatoes and the tomato paste along with a generous splash of water. Mix it all together and cover and cook till the tomatoes break down and turn mushy and oil starts resurfacing.

In goes the chicken, mix it into the masala, trying to coat the pieces as much possible.

Cover and cook, making sure to keep stirring in between. 

You do not need to add any water as the chicken would give out enough water. 

Add the coconut milk and keep cooking without the lid, till the gravy almost gets coated on the chicken pieces

Do a taste test for salt and add if needed.

Finally, sprinkle the garam masala and give a final mix.

Stir in half the coriander leaves, transfer to a serving dish and garnish with remaining coriander leaves.

Notes: We found that it was very spicy in spite of reducing the pepper powder. So reduce further if you cant handle the heat.

I have also made a curry version of this, by adding 1 1/2 cups of water once the chicken is partially cooked, as in after all the water from the chicken has already come out. Bring the curry to a boil and then add the coconut milk at the end.

Kerala fish curry with coconut milk

Recipe adapted from here

 

King fish/ seer fish- 500 gms cleaned and cut into small curry pieces. Its ok if they are slightly larger steak pieces as well.

Coconut oil- 2tbsp (use any refined oil, but coconut oil makes a world of a difference)

Shallots- 10 to 12, peeled and halved

Ginger- 1 inch piece, peeled

Garlic- 6 to 7 medium size pods, peeled

Green chilli- 1, add more if you would like the curry to be spicy

Curry leaves- 1 sprig

Turmeric powder- 1 tsp

Coriander powder- 1 tbsp

Kashmiri chilli powder- 1 tbsp

Fenugreek powder- a little less than 1/2 tsp

Tomato- 1 medium, finely chopped

Malabar tamarind (kudampuli)- 3 medium

Thinned out coconut milk- 2 cups (refer notes)

Thick coconut milk- 1/2 cup

To temper

Coconut oil- 1 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Curry leaves- 1 sprig

Shallots- 2 tbsp

Turmeric powder- a generous pinch (optional, but imparts a nice flavour)

Soak the tamarind pieces in 1/2 cup warm water.

Coarsely grind together the shallots, garlic, ginger and green chilli or crush them all together using a pestle and mortar. Dont make it into a paste.

Heat oil in a kadai and throw in the ground shallot mix along with a curry leaf sprig.

Cook on medium heat till they dont smell raw anymore and the onions have caramelised slightly. They dont need to brown.

Add the turmeric, coriander, kashmiri chilli and fenugreek powder. Add a dash of water and cook for about a minute or so.

Throw in the diced tomato and cook till they turn mushy and the oil begins to surface around the sides.

Pour in the tamarind along with its water, the thinned out coconut milk, enough salt, and bring to a boil, covered.

Once it boils, add the fish slices, give a gentle mix and cover and continue cooking for about 15 minutes or till they are cooked through.

Open lid and add the thick coconut milk. Swirl the pan. Dont mix with a ladle as the fish slices may break. 

Boil for a few minutes on medium heat and then turn off the heat. Dont heat the curry a lot after you've added the thick coconut milk, as it could change the taste of the curry, or split.

In another small pan, heat the coconut oil to temper/

Add mustard seeds, let it crackle, followed by cumin seeds and curry leaves.

Stir for a few seconds and add the shallots and turmeric powder. Saute till they turn slightly brown.

Immediately pour over the fish curry. Swirl the pan, and keep covered till ready to eat.

Best had with steamed rice.

Notes: If using coconut milk from a can or coconut cream, remove 1/2 cup of thick milk/cream and to the rest add enough water to make it 2 cups. Stir well and then add to the curry. This is the thin coconut milk. The 1/2 cup kept aside is to be used at the end.

I gently nudge the tamarind between my fingers before pouring it into the curry so that the juices get released a bit. I also pass this through a sieve to catch any mud or sediment from the tamarind.

I also remove 2 of the tamarind pieces from the curry after its done, as i find they end up being too sour if left in there. You can of course leave them in there if you prefer it that way.

Curry is not spicy, add green chilli accordingly.

The curry can be left at room temperature for a day or so. Reheat on low heat before using.

Needless to say, the curry tastes best the next day or even the day after.

Mutton fry

 

Mutton/lamb/goat with bone- 500 gms, cleaned and cut into small pieces

To marinate
Yoghurt- 2 tbsp
Ginger garlic paste- 2 tsp
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Salt- to taste

Coconut oil- 2 tbsp
Mustard seeds- 1/2 tsp
Curry leaves- 2 large sprigs
Onions- 1 large, thinly sliced
Garlic- 5 to 6 pods, roughly chopped
Green chilli- 1, chopped (optional)
Freshly ground pepper- 1 1/2 tsp
Fennel powder- 1/4 tsp
Coriander leaves- a handful. finely chopped

 

Marinate the meat with all the ingredients in the marinate section. Refrigerate overnight or at least keep aside for an hour.

Cook in a pressure cooker with about 1/4 cup water till done. It took me about 20 minutes on medium heat.

Open lid, and if there is a lot of water, place it back on high heat and evaporate most of it. Dont dry it completely.

Keep aside.

Heat oil in a kadai and add the mustard seeds

When they start to crackle, add the curry leaves, onions, garlic and green chillies and saute till the onions turn golden brown.

Add the cooked mutton along with the juices and stir it all well with the onions.

Add pepper powder and fennel powder and give a good mix.

Roast on medium heat till the meat is coated with all the gravy, making sure you keep stirring in between so it doesnt stick to the base of the pan.

Do a taste test and add salt if required.

Throw in a generous amount of coriander leaves, give one final mix and close and keep till ready to serve.

Notes: The dish is on the spicier side, so omit the green chilli and reduce the pepper powder if you want it milder.

You can do the same prep with beef as well.

The fish freezes well, thaw at room temp and then saute with a bit of oil.

Cauliflower poha (Low-carb, KETO recipe)

Recipe adapted from here

 

Cauliflower rice- 300 gms, one medium head of cauliflower 

Peanuts- skinless, around 3 tbsp

To cook

Ghee- 1 tbsp

Mustard seeds- 1/2 tsp

Dried red chilli- 1

Curry leaves- 1 large sprig

Onion- 1 medium size, finely diced

Ginger- 1 tsp (optional)

Green chilli- 1 small (adjust according to heat)

Turmeric powder- 1/2 tsp

Salt-- to taste

Coriander leaves- to garnish

Slice the cauliflower into big chunks and use a food processor or grater to mince them to resemble fine rice or couscous.

In a large frying pan, dry roast the peanuts to a golden brown. Keep aside.

Into the same frying pan, melt the ghee and once hot throw in the mustard seeds.

Once they crackle, add the dried red chilli and curry leaves and saute for a few seconds.

Add the onions, ginger, green chilli and turmeric, season with some salt and cook for a few minutes, till the onions become soft.

Tip in the peanuts and give a good mix.

Finally, add the minced cauliflower, and mix it all together.

Season with salt, add a dash of water, and cover and cook on medium heat for about 5 to 6 minutes.

Keep checking in between and give a mix so that it doesn't stick to the pan.

Once the cauliflower is cooked, remove from heat and generously garnish with coriander leaves,

Mix before serving

I served this with Sri Lankan egg curry

Prawn vada/ balls with chilli mayo dip

 

Recipe adapted from here

Prawns- 200-225 gms

Grated coconut- 1 cup

green chillies- 4

Shallots- 1/4 cup, peeled and roughly chopped

Ginger- 1/2 tbsp, peeled and roughly chopped

Garlic- 6, peeled and roughly chopped

Curry leaves- 1 big sprig

Turmeric powder- 1/2 tsp

Kashmiri chilli powder- 1 tsp

Pepper powder- 1/2 tsp

Salt- to taste

Oil- to fry

Chilli mayo dip

Mayonnaise- 1/2 cup

Tomato ketchup- 2 tsp

Green chilli sauce- 1 tsp (you can also use the green Tabasco sauce but reduce the quantity as they are more potent

For the vada, grind together all the ingredients to a coarse paste.

Grease your palm with a little oil and make small balls out of the mixture.

(You can also flatten it to make them look like vada)
(You can freeze them at this point and then defrost at room temp and make them into balls for frying)

Heat oil in a deep pan and add the prawn balls into them in batches

Fry till brown on all sides, about 2 to 3 minutes on each side.

Serve with a dip as an appetiser or as a side to rice.

Mix together all the ingredients for the sauce in a small bowl. Adjust the heat by increasing or reducing the amount of green chilli sauce. Refrigerate till ready to use.

South Indian garlic and coconut rice

Serves 4 as part of main meal (recipe adapted from here)

Oil- 1tsp

Curry leaves- 6 to 8 leaves

Garlic- 15 medium size pods, peeled and roughly chopped

Dried red chilli- 1 large (add more if you want it spicy)

Fennel seeds- 1/4 tsp

Grated coconut- 1 cup

Kashmiri chilli powder- 1 tsp

Ghee- 1/2 tbsp

Oil- 1 tsp

Mustard seeds- 1 tsp

Curry leaves- 1 sprig

Urad dal- 1 tsp

Dried red chilli- 2

Cooked rice- 6 cups (could be basmati, or any leftover rice)

Heat the oil in a wok and keeping heat to medium low, add the curry leaves, garlic, dried red chilli, fennel seeds, grated coconut and chilli powder.

Roast till the coconut changes in colour a bit and all the spices are aromatic, for about 5 minutes or so. Keep stirring continuously or they will burn. 

Once cool, grind to a coarse mix.

Heat the ghee in the same wok and splutter mustard seeds.

Add curry leaves, urad dal and the dried red chilli to temper.

Add the ground mix and saute for a couple of minutes, just to warm it up.

Add cooked rice into the wok and mix it into the tempered ingredients and ground mix slowly, without breaking the rice.

Keep on heat just enough to warm the rice.

Serve with cold raita and pickle and papad.

Notes: Its a dish that is very strong on the garlic flavour. Reduce it if you want to mellow it down a bit.

Cold cooked rice, or rice that has stayed a couple of days in the fridge is best in this recipe.

You can ease the process by adding the ground mix with the rice in a bowl and then pouring the tempered ingredients on top of the rice and giving a good mix.

Ground coconut chutney (for idli and dosa)

All my ground coconut woes have been sorted, thanks to the Philips mixer i got back from India this time, much to Ro's protests. I regret not having bought one earlier and suffering the last 9 years with all sorts of blenders from here where it would not grind the coconut to a smooth paste, and i used to hate having small bits floating around my curries. So those contemplating, just don't think twice, do yourself a favour and buy it.

Serves 3 (as a side to idli or dosa)

Grated coconut- 1 cup

Shallots- 1 tbsp, roughly chopped

Dried red chilli- 1 ( add more according to spice)

Kashmiri chilli powder- 1 tsp

Ginger- 1 tsp, peeled and roughly chopped

Salt- to taste

To temper

Coconut oil- 1/2 tbsp

Mustard seeds- 1/4 tsp

Urad dal- 1/2 tsp

Dried red chilli- 1, broken in half

Curry leaves- 5 to 6 leaves

Onion- 1 heaped tbsp, finely chopped

Into a mixer bowl add the coconut, onion, dried red chilli, chilli powder and ginger.

(Add enough water to just cover the coconut. Please don't add a lot of water, as this would make the chutney too watery. That said, if the water is too less then that wont grind the coconut well enough. However, if in doubt, start with smaller quantities of water and then add more if required)

Grind everything together to a smooth paste.

Pour into a serving bowl and keep aside.

In a deep pan or kadai, heat the coconut oil and add the mustard seeds.

Once they start to splutter add the urad dal and stir till it begins to brown a wee bit. Take care not to burn it.

Throw in the dried red chilli and curry leaves followed by chopped onions.

Fry till the onions have turned a golden brown.

Immediately pour over the ground coconut mix and  it would sizzle a bit.

Stir the tadka into the coconut chutney and serve with idli or dosa.

Kerala Kozhi peralan

 

There are loads of ways to do the quintessential Kerala chicken peralan (a semi gravy of sorts), but i find this method the easiest. Sure its not a one pot prep, but a really quick one with the aid of pressure cooker. 

Serves 2 as part of main meal (Recipe loosely adapted from The Suriani Kitchen by Lathika George)

Chicken- 500 gms (Bone in pieces. Here I've used chicken thighs)

To marinate

Chilli powder- 1/2 tsp

Coriander powder- 1/2 tbsp

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Ginger garlic paste- 1/2 tsp

Lime juice- 1/2 tsp

Salt- to taste

Curry leaves- a sprig

Oil- 2 tbsp

Curry leaves- a sprig

Onion- 1 medium, finely chopped

Garlic- 4 pods, finely chopped

Tomato- 1 small, finely chopped

Thick coconut milk- 1/4 cup

Garam masala- 1/4 tsp

Pepper powder- 1/4 tsp

Marinate the chicken with all the ingredients under the marinate section for about half an hour.

When ready to cook, transfer to a pressure cooker , add a sprig of curry leaves and 1/2 cup water and cook on medium heat for about 15 minutes. 

You basically pre-cook the chicken till done (its also OK if its not completely cooked, as you can finish off the cooking in the next few steps, but it would help cut down on time significantly if the chicken is fully cooked).

Open the cooker lid once the pressure has released and keep aside. There should be about 1/2+ cup of gravy in the cooker. 

In a large frying pan, heat the oil and fry the curry leaves for a couple of seconds.

Into it add the onion and garlic and continue cooking till the onion has wilted and turns golden brown.

Toss in the tomato and cook till the oils start to surface.

Pour in the gravy from the chicken along with the coconut milk and bring to a good boil. If you do think the gravy is too much, then cook to almost 1/2 a cup and then only add the chicken.

Once it becomes thick, like it coats the back of a spoon consistency, add the cooked chicken and mix it all well. 

Cook for a further 5 to 7 minutes, or till the gravy completely coats the chicken pieces. Keep doing this on medium heat without the gravy getting burnt or stuck to the base of the pan. If you feel the chicken hasn't been completely cooked in the pressure cooker, then of course keep cooking till its done at this point.

Sprinkle the garam masala and freshly ground black pepper, give one final stir, and take it off the heat.

Cover and keep till ready to serve.

This chicken preparation is best with steamed rice, thoran and parippu curry.

Notes: You can of course do the entire prep in the frying pan without precooking the chicken. Add the chicken after the tomato along cook till done. Then add the coconut milk and cook till the you get the semi gravy consistency. 

This dish doesn't have a lot of gravy and so best had with a gravy accompaniment.

That said, if you did want a little more gravy, then don't dry off almost all of the liquid, but keep enough to use as gravy. You can add more coconut milk also to get a thick gravy.

Kerala duck roast

 

Serves 3 as a side (Recipe loosely adapted from Flavours of the Spice Coast by Mrs. K M Mathew)

Duck legs and thighs- 500 gms (with skin on)

To marinate and pre-cook

Coriander powder- 1/2 tsp

Chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Ground pepper- 1/2 tsp

Fennel seeds- 1/4 tsp

Cinnamon- 1 inch 

Cloves- 4

Cardamom pods- 2

Vinegar- 1/2 tbsp

Ginger- 1 inch piece, peeled and roughly chopped

Garlic- 4 pods, peeled and roughly chopped

Salt

For the roast masala

Oil- 1 tbsp (coconut oil is ideal)

Shallots/ small onion- 1/2 cup, finely chopped

Curry leaves- 1 sprig + a few to sprinkle

Ginger- 1 inch piece, peeled and grated

Garlic- 4, peeled and grated

Green chilly- 1, slit

Chilly powder- 1/2 tsp

Ground black pepper- 1/2 tsp + 1/4 tsp to sprinkle

Coriander powder- 1/2 tsp

Salt- to taste

Potato- 1 large, par boiled and cut into big chunks

Thick coconut milk- 1/4 cup

*Please do refer notes before you get started.

Grind together all the ingredients under the 'marinate' section. It wont be smooth and paste like, but its ok to add a wee bit of water and make it into a paste like consistency if you prefer that for marination. 

Marinate the duck with the ground mix and keep aside for about half an hour or till you prepare the masala for the roast.

Peel and par boil the potato chunks and keep aside. I did this in the microwave.

When ready to cook, transfer the marinated duck along with 1 cup of water to a pressure cooker and cook for about 15 to 20 minutes.

Wait for the pressure to release on its own. Open the lid, and if there is more than half cup of liquid, put the cooker back on high heat and boil away some of the liquid. You should have a thick gravy.

Keep aside till ready to use.

Heat oil in a heavy bottomed pan and sautee the shallots with curry leaves, ginger, garlic and green chillies.

Cook till the onions turn golden brown.

Throw in the chilly, coriander and pepper powder along with salt, and continue sauteeing for a few minutes till the raw smell of the masala disappears. If you think its sticking to the bottom, then add a teaspoon or two of water and mix well.

Pour in the cooked duck meat along with all the juices, and the par boiled potatoes into this mix and on medium heat roast it all together for about 10 minutes, stirring at intervals. Make sure you dont break the meat or the potatoes.

Add the thick coconut milk and continue to roast on low- medium heat till all the gravy sticks to the meat pieces and the oil starts to slowly separate.

Add the 1/4 tsp ground pepper and some fresh curry leaves, give one final mix, switch off heat and cover and keep for about 15 minutes.

Best served with rice, appam, idiappam or porotta.

Notes: I sliced the leg and thigh pieces into smaller portions and used for this prep.
I was a bit wary of the game-y taste that duck meat usually has and so i washed the pieces in a bit of lime juice and yoghurt, drained and then continued with marination. Of course this step is purely optional.

You can of course slow cook the duck in a heavy bottomed pan, but i pressure cooked it for convenience.
If you are in doubt about the pressure cooker timing, then keep releasing pressure and checking the meat by trying a small piece. If they are not chewy and easily fall off bone consistency you are good to go. If not put it back on and cook for 2 more whistles, check again and proceed. Dont under cook it or else it would be chewy. Over cook it and it shreds. It definitely takes more time than chicken but similar to that of mutton, in terms of cooking times.

For some gravy, add 1 cup water along with the coconut milk, but dont bring to a boil. Continue cooking on medium till the oil gets visible. If after cooking the duck there is enough liquid, then you can use that instead of adding the water with the coconut milk.
Its a roast that is medium spiced. Add one or two chillies more for that authentic spice kick this curry deserves.

I used my Le Creuset cast iron dutch pan for this prep and i cant stress how wonderfully it worked.

Kerala Tuna thoran

Tuna thoran (serves 4 as part of a main meal)

A staple in most of the Kerala households, a thoran is nothing but a vegtable of choice cooked with basic ingredients like turmeric and chilli and finished off wwith freshly grated coconut that takes this dish to its delicious level. Mostlly had as a side to rice.
PS: Made in a Le Creuset shallow casserole.

Coconut oil- 2 tbsp

Mustard seeds- 1/2 tsp

Dried red chillies- 2

Curry leaves- a sprig

Shallots- 1/2 cup

Ginger- 1 tsp, grated

Garlic- 1 tsp, grated

Green chilli- 1, slit

Red chilli powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Meat masala- 1 tsp

Ground pepper- 1/2 tsp

Garam masala- 1/4 tsp

Salt- to taste

Canned tuna- around 250 gms (2 cans), drained

Grated coconut- 1/4 cup

Heat oil in you frying pan and add the mustard seeds.

Once they splutter add the red chillies and curry leaves, stir for a second and then throw in the shallots.

As soon as the shallots become slightly brown, add the green chilli, grated ginger and garlic and continue to cook till it no longer tastes raw. 

Add all the masala powders and salt to taste and stir it all together and cook till no longer raw.
Stir in the tuna and cook on medium heat for about 5 to 6 minutes.
If it becomes too dry, mix in a spoon or two of water.
Finally add the grated coconut and cook for a further 3 to 4 minutes, just to get the flavors in.
Turn off the heat, close with a lid and keep aside for 5 minutes.
Serve as a side to rice, roti or even as a sandwich filling (its great with mayo).

South Indian coconut rice

On days I make rice, I make a bit extra and use it for variety rice, which is what we refer to rice that has been flavoured with various ingredients- lemon, tamarind, curd, tomato, coriander- to name a few. These are perfect when made with rice that is a day or two old and cold out of the refrigerator. Its also a one pot meal which pairs well with just a pickle, poppadom and maybe some yoghurt if needed,

This coconut rice recipe is an absolute favourite and it makes its way into my kitchen at least twice a month. Its perfect for summer (or whatever they call this ridiculous weather we've been having), light, not too spicy but with brilliant flavours and if you are feeling a bit indulgent you can of course pair it with a chicken curry and serve at a party.

Serves 2 as part of main meal

Cooked basmati rice- 2 1/2 cups

Ghee- 1 tsp

Vegetable oil- 1/2 tbsp

Mustard seeds- 1/2 tsp

Dried red chillies- 3, crushed or torn

Curry leaves- a sprig

Cashew nuts- 2 tbsp

Asafoetida- a generous pinch

Urad dal- 2 tbsp

Grated coconut- 1/2 cup

Salt- to taste

In a large wok, heat together the ghee and vegetable oil.

Add the mustard seeds and once they begin to pop, add the dried red chillies and curry leaves. Stir until they become almost crisp.

Add the urad dal, cashew nuts and asafoetida and continue stirring, making sure the dal and cashew nuts get ricely roasted and turn a light golden brown in colour. Make sure they do not burn, as this may change the flavour to a slightly smoky one.

Add the dessicated coconut and keep stirring on medium heat till the wetness from the coconut disappears and it becomes fragrant and lightly toasted- it should turn a reddish brown. This should take 7 to 8 minutes. keep a close eye as coconut can burn pretty quickly.

Add the rice, breaking it down carefully.

Add salt, mix them all together and take off the heat.

Transfer to a serving plate and serve hot with pickle and poppadoms.

Kerala beef biryani & Christmas traditions

 

Christmas is a month away- A MONTH AWAY- can you believe that?

Its too early to whine about resolutions and how fast this year went by,which i shall keep for my New Year post, so lets talk about food, and Christmas family traditions.

Christmas is a big deal for us back home, something i thoroughly miss after we moved to UK. Although we have tried to do something or the other on Christmas day with friends who are around, its never the same without family. Christmas was spent with cousins and aunts and uncles and started pretty early with a church service at the wee hours of the morning. Droopy eyed we'd still go to church without much fuss because we know we'd get to open presents after. After church we'd all go over to my paternal grandparents house where my grand mother would have prepared a breakfast fit for the kings. But before we sat down to breakfast we'd open all our gifts, which of course was the most favourite part. Breakfast would be elaborate with a Kerala special called appam (hoppers as its commonly known here) served with chicken or mutton stew and there would also be loads of sides like boiled eggs, steamed plantains and this and that. I cant ever remember my grand mother entertaining guests with just two or three dishes, she'd go all out, and every one of them delicious.

We'd have relatives or friends dropping by and they would all be given fruit cake (equivalent of the Christmas pudding) and home made sweet sweet wine. Lunch would follow soon after with a biryani and a side of raita, pappadum, cutlets (croquettes), fish fry etc etc. All home made. It would stretch on for a couple of hours, with non stop banter, Christmas carols in the background, and finally end with dessert which would either be a payasam (which is a sweet milk pudding with vermicelli) or caramel custard or something similar. We'd all be stuffed by then and would be calling dibs on which sofa or bed we'd want to plonk on.

 

These are all such fond memories of home during Christmas. Its not the same now. Of course the appam and the biryani's are all very much omnipresent, but its no longer a big gathering with cousins and family as we are all spread around the world now. I feel terribly home sick around Christmas time and give Ro quite a hard time about it.

Beef biryani is not something that is made on Christmas day- its usually a chicken or a mutton biryani- but i thought I'd give a twist to tradition with a beef version, which is just as good. The recipe may look long and a bit intimidating for first timers, but its actually not that cumbersome, especially if you manage to make the beef curry a day or two in advance. Do read my notes.

Every family has a Christmas tradition, but if you are looking for something different this time around, then check out the Waitrose Christmas page which has a round up of traditions from around the world accompanied by recipes (Mixing Gorgonzola cheese with Prosecco, now that's a combination i thought never existed!).

Food, in the end, in our own tradition, is something holy. Its not about nutrients and calories. Its about sharing. Its about honesty, its about identity.' Louise Fresco

Kerala Beef Biryani (Serves 4 to 5 generously, as part of main) 

 

To marinate

Beef- 1 kg, diced

Turmeric powder- 1/2 tsp

Garam masala- 1 tsp

Pepper powder- 1 tsp

Yoghurt- 4 tbsp

Salt- to taste

For the masala

Oil- 2 tbsp

Onions- 2 large, roughly chopped

Curry leaves- 2 sprigs

Ginger- 2 1/2 tbsp, peeled and roughly chopped

Garlic- 2 1/2 tbsp, peeled and roughly chopped

Green chillies- 3 to 4 (increase or decrease as per tolerance level)

Tomatoes- 2, finely chopped

Garam masala- 1 tsp

Chilli powder- 1 1/2 tsp

Coriander powder- 2 tsp

Fennel powder- 1/2 tsp

Biryani masala powder- 1 tsp (optional)

Mint leaves- 1/4 cup, finely chopped

Coriander leaves- 1/2 cup, finely chopped

Water- 1/2 to 3/4th cup

Khus Khus (white poppy seeds)- 1 tbsp, soaked in water

For the rice

Ghee- 2 tbsp

Cloves- 5 pods

Cardamom- 5 pods

Cinnamon- 2, 1 inch sticks

Star anise- 1

Bay leaves- 2

Basmati rice- 3 1/2 cups (I used Tilda long grain rice)

Water- 7 to 8 cups

Salt- to taste

Lemon juice- 1/2 tbsp

For garnishing

Ghee- 3 tbsp

Onions- 1/4 cup, julienned

Cashew nuts- 2 tbsp

Coriander leaves- 1/4 cup

Marinate the beef with all the ingredients under the 'to marinate' section. Keep aside while you prepare the remaining ingredients.

Grind together the ginger, garlic and green chillies.

Soak the khus khus in water for about 15 minutes, and grind to a smooth paste. Keep aside.

Wash and soak the rice in cold water for about 30 minutes.

Also get the garnish ingredients ready by heating the ghee in a pan and frying the onions and cashew nuts, separately till they turn golden brown and crispy. Drain on paper towels and keep aside.

Into a pressure cooker pour the ghee. 

Keeping the heat on medium, add the chopped onions and curry leaves and cook till they turn a light brown in colour. This could take around 10 to 12 minutes.
Add the crushed ginger-garlic-chilli paste and continue cooking till the raw smell disappears.

Add the tomato and cook till they turn mushy and the oil starts to slightly separate.

Stir in all the spice powders- garam masala, chilli powder, coriander powder, fennel powder and biryani masala (if using).
Season with salt, saute for about 2 minutes, and then tip in the marinated beef and all its juices.

Add the mint and coriander leaves, give a good stir and then pour in about 1/2 cup water. 

Bring to a boil, and close the cooker.
Put the weights on once the steam comes and cook the beef on medium heat for about 4 to 5 whistles or till the beef is completely cooked.
Wait for the steam to die on its own and then open the lid.
If you feel the gravy is too loose, then slow cook it till you feel its thick-ish. Alternatively, if you feel there is not enough gravy then add some more water. Remember you need enough water to mix with the rice and make it moist.
Stir in the ground khus khus, check for salt, add more if needed and take the meat off heat.

 

While the beef is cooking get the rice ready.

In a large pot (enough to hold around 8 cups of water) heat the ghee.

Throw in the whole spices and sauté for a couple of seconds, just to get the aromas going, on medium heat. Put a kettle of water to boil at this point.

Add the drained rice and fry for a couple of seconds.

Add about 7 to 8 cups of water to the rice followed by salt and lemon juice. Stir well and wait for it to boil on high heat.
Once the water starts boiling, time it and cook the rice to an almost al dente form, for about 6 to 8 minutes maximum on a rolling boil.
Keep stirring in between, but make sure the rice doesn't break and get over cooked.
Drain immediately into a colander.

To assemble, smear the bottom of a large heavy bottomed pan with ghee. Use left over ghee from frying the cashew and onions.
Spread a layer of rice and then sprinkle half a tsp each of the chopped coriander leaves, fried onions and cashew over the rice
Top with a layer of the beef curry. Spread it out as gently as possible.

Tip in the remaining rice, spread it out and sprinkle the remaining biryani masala powder and coriander leaves. Continue the layers till you run out of both, but with the rice layer right at the top.

Close with a tight lid, making sure no steam escapes, reduce heat to the lowest possible and let it warm up for about 10-15 minutes.

When done, scatter around the remaining fried onions and cashews and serve hot with some raita, pappad and pickle.

 

Notes: The beef curry can be made a day or two in advance, refrigerated and used as required for the biryani. In fact its a better option because the curry would taste absolutely delicious once the masalas have caught on.
The rice i use got cooked to perfection in exactly 5 minutes, so keep a close watch and make sure you don't over cook it. If you can comfortable with the absorption method with the exact quantity of water used, please do that instead
It is a spicy one, so reduce the green chillies to 2 if you are not a spice fan. I used birds eye chilli
If you can get hold of beef on the bone, nothing like it. I shall do so the next time.

Instead of using the biryani masala powder you can also use normal curry powder in its place.

You can do the layering in the oven as well. Arrange it in an oven proof bowl and warm in an oven preheated at 150C for about 20 minutes.
Freeze the remaining biryani in a freezer proof container. To thaw, either transfer it to the top compartment of the fridge and let it thaw over night or take it out and leave on the counter for it to thaw by evening. Tip the contents into an over proof bowl and let it heat in an oven preheated at 200C for about 15 minutes. 
If you don't own a pressure cooker, you can slow cook the beef in a heavy bottomed pan till done. Just keep a check on it at intervals, keep stirring in between and add water as required.

Tomato and shallot raita

 

Yoghurt- 1 cup
Green chilli- 1/2 of one, finely chopped
Chaat masala- 1/2 to 1 tsp + enough to garnish
Salt- to taste
Tomato- 1 small, finely chopped
Shallot- 1 small, finely chopped
Coriander leaves- 1 tsp

Add a few table spoons of water to the yoghurt and whisk to make it a bit loose.
Stir in the salt, chaat masala and green chilli
Add the tomato and shallots, give it a good stir and just before serving garnish with coriander leaves and a generous sprinkle of chaat masala.

With thanks to Waitrose online for sending me a Waitrose gift card which I used to purchase my ingredients.