Mor Kozhambu

INGREDIENTS:

Curd - 1 1/2 cup

Thuvar Dhal - 1/2 tablespoon

Rice - 1 teaspoon

Green chilli - 3

Jeera - 1 teaspoon

Turmeric Powder - 1/4 teaspoon

Coriander powder - 2 teaspoon

Coconut - 3 tablespoon

Oil - 1 tablespoon (preferably coconut oil)

Mustard seeds - 1/2 teaspoon

Curry leaves - 7

Red chilli - 2

METHOD:

1. Soak Thuvar dhal, Rice and Jeera in Water for 15 min
2. Along with the above, add Coconut, Coriander powder, Green chilli and make a fine paste
3. Add 1 cup of water to Curd and beat it to a fine Buttermilk
4. In a vessel, add the Buttermilk and heat for 2 min
5. Add the Grounded Paste, Turmeric powder and Salt and bring to Boil
6. Do not over cook as it might spoil the food
7. Season with Mustard, Chilli and Red chili

ALL SET TO EAT!!!

Chicken Dum Briyani

INGREDIENTS:

Flavored Rice:

Basmati Rice - 500 gram (2-3 cups)

Turmeric Powder - a Pinch

Lemon Juice - 8 drops

Bay leaves - 3

Salt - 1/2 tablespoon

Water - depending on rice quantity 

Food color - a pinch

Marination:

Chicken - 500 gram (Equal to quantity of rice)

Curd - 1 cup

Turmeric powder - 1/4 teaspoon

Salt - 1 tablespoon

Red Masala:

Ginger - 2 pieces (or 1 tablespoon ginger paste)

Garlic - 5 pods (or 1 tablespoon garlic paste)

Cumin Seeds - 1 tablespoon

Fenugreek - 1 tablespoon

Cardamon -5

Cloves - 8

Black Pepper - 1 tablespoon

Red chilli - 6

Coriander seeds - 3 tablespoon (or 3 tablespoon Coriander powder)

Green Masala:

Green chilli - 5

Coriander leaves - 1 cup

Mint leaves - 1 cup

Gravy:

Oil - 7 tablespoon

Onion - 1 big / 2 small

Tomato - 1

Green chilli - 2

Cinnamon - 2

Cloves - 2

Curry leaves - 7

Garnishing:

Onion - 1

Coriander leaves - as needed

METHOD:

1. Wash the Chicken and cut into Medium size pieces. Marinate for an hour with Salt, Turmeric Powder and Curd
2. Wash the Basmati rice (Do not soak); In a Pressure Cooker add Rice, Turmeric Powder, Bay leaves, Lemon juice, Salt and Water. For one cup of Rice - add 1.5 cup water. Pressure cook till one Whistle, wait till pressure releases and cool the rice
3. Take 8-10 tablespoon of rice and mix with Red / Orange food color and keep aside
4. Fry the Cumin seeds, Fenugreek, Black pepper, Red chilli, Coriander seeds, Cardamon and Cloves under Red Masala for 1 min; Grind it to a fine paste along with Ginger and Garlic
5. Grind the ingredients under Green Masala into a fine paste
6. In a heavy bottomed vessel - Add Oil, Cinnamon, Cloves and Curry leaves. Fry for 30 seconds
7. Add Onion, Green chilli and fry for 10 min; Tip - Add a pinch of salt to Onion for the wonderful flavor
8. Add the Red Masala paste and cook till the Raw smell is off
9. Add Tomato and fry till Oil leaves the gravy
10. Add Green Masala and fry for 2 min
11. Add the Marinated Chicken and cook for 20 min
12. Tip - If you want the Chicken to be soft, then add the marinated chicken to the Masala, cook it for 10 min and remove the chicken pieces, fry it in a separate vessel for 15 min. This gives a rich taste to the Chicken. After frying add it back to the Masala
13. Cook till the Chicken curry is thick
14. In a separate Tawa / in the Tawa used for Chicken fry, add one Onion and fry till crisp
15. We are all set to start the DUM Process

DUM PROCESS:

1. In a thick bottom vessel, add 2 tablespoon oil and spread of a layer of Rice; Add a layer of Chicken curry, then a layer of Colored rice;
2. Repeat the Sandwich process till the entire rice is done
3. On the top add the crispy onions
4. Heat the Iron Tawa and keep this thick bottom vessel on top of it and leave for 20 min
5. If you use Oven, then set the oven to 250 F and DUM for 20 min
6. Garnish with  Coriander leaves

YUMMY CHICKEN DUM BRIYANI is ready!!!!!!!!!!!!!!