Velan's Cuisine Extraordinaire

[mappi]

Mutton Biriyani

- Used Baba Biriyani Masala
- Prestige Pressure Cooker Pan [black - Hard Anodized Pressure] for cooking meat
- Prestige Popular Pressure Cooker [Alluminium] for cooking Biriyani

Measure :

1/ 180gm Rice + 400 gms meat (bones excluded) => 15 gms Baba Biriyani Masala.
2/ 1 measure Rice = 1 1/4 Water.

Ingredients :

1 Medium Onion
2 Medium Tomatoes
Turmeric Powder
Ginger Garlic Paste
Mint & Corriander Leaves
Ghee
Salt

1/ Pressure cook meat (env 15 minutes) with 2 measure water + Turmeric Powder + a tsp of Ginger Garlic Paste.
2/ Drain but keep the water to be used for cooking biriyani.
3/ Wash 1 measure Rice, rinse and keep aside.
4/ In the Alluminium Pressure cooker [check whether the ring, valve & weight are in good condition]
5/ Add ghee, Fry onions, Add Ginger Galic Paster (1 tsp), Tomatoes & salt to cook them faster.
6/ Once they are dry, add the cooked meat and stir well for 2 minutes.
ATTN : Keep an eye on the flame. Soon you add ginger garlic paste, it will start to stick which is normal. Stir, stir, stir ...
7/ Add Baba Biriyani Masala and stir for 2 minutes.
8/ Add rice and stir gently coating it with the mixture - stir gently for 5 minutes.
9/ Add water - ATTN - 1 1/4 water for 1 measure rice.
10/ Sir well and use the water to degrease the inner surface of the vessel.
11/ When it starts to boil, add mint/corriander leaves and close the lid.

Important :
1/ After about 2 minutes, you will see bubbles or mild steam coming out of the nose.
2/ Immediately put the weight.
3/ Place the cooker in the lowest possible flame and cook it for 7 minutes
4/ Switch off the flame, but don't open. Leave it to be opened by itself, takes about 10 minutes.
5/ Open lid, mix well, close back lid, wait 5 minutes and then enjoy the biriyani.

Chicken Varuval

Used Nov's Masala Recipe

Ingredients
3 Medium sized Chicken Drumsticks
1 Medium sized Onion
Curry Leaves
Ghee
Salt
Turmeric Powder (1/2 Tsp)
Chilli Powder (one pinch)

Masala Powder/paste - 1 tsp Cumin Seeds, 1/2 Fenugreek seeds, 1 tsp Pepper Seeds, 1 tsp dry coconut, ginger & garlic

1/ Remove as much meat as possible from the Chicken Drumstick.
2/ Cut the Chicken Drumstick into 2 halves
3/ Wash the meat
4/ Heat Ghee, add curry leaves, fry onions, add salt.
5/ Add meat, stir, add chilli powder, stir, add turmeric powder.
6/ When the meat becomes white, add 1/2 glass of water and cover cook it for 10 minutes or until the meat is soft.
7/ OPen the lid, add the Masala, mix well for 2 minutes, cover cook for another 10 minutes.
8/ Its done now - keep the gravy or dry cook it under low flame.