Monday, 30 September 2013

Chicken Majboos

Chicken majboos

Majboos is an Arabian rice. It is an easy to make rice recipe. I made chicken Majboos with slight changes from traditional way. 

You may also like Fish Majboos

Chicken                             : 1 ½ kg
Turmeric powder                : ½ tsp
Rice                                  : 1 kg
Clove                                 : 5
Crushed cardamom              : 1 tsp
Majboos masala (optional)   : 1 tsp
Cinnamon stick                    : ½ inch
Onion                                :  2
Tomato                               : 2 (cut into half piece)
Chopped ginger                   : 1 tbsp
Chopped garlic                    : 1 tbsp
Turmeric powder                 : ½ tsp
Pepper powder                    : 2 – 3 tsp (depends on your taste)
Dried lemon                        : 1
Salt to taste
Oil                                     : 4 tbsp
  1. Clean the chicken and make pieces
    Marinate chicken with ½ tsp of turmeric powder and salt. 
  2. Heat oil in a pan and add crushed clove, cinnamon and cardamom
  3. Once smell comes add sliced onion. Saute well and make it transparent
  4. Add chopped ginger and garlic
  5. Saute well and add turmeric powder, pepper powder and salt
  6. Add chicken pieces saute well and finally add tomato and dried lemon
  7.  Add enough water to cook chicken. Close the lid and cook for 20 minute
  8. Once chicken cooked filter the chicken stock and keep it aside
  9.  Transfer chicken piece with all the ingredients into a pan (or take out chicken and tomato. You can fry/ grill the chicken) take out the dried lemon and fry remaining nicely
  10. Measure the chicken stock add enough water to make around 1.4 liter (or for 1 cup rice add 1 ½  cup stock)
  11. Boil chicken stock in a pan/ pressure cooker and add salt and washed rice
  12. Close the lid and Cook for 20-25 minute at low flame (in pressure cooker cook till one whistle comes)
  13. Mix slowly to make sure  ingredients distributed evenly
  14. Mix rice with chicken and serve hot

Saturday, 28 September 2013

Prawn biriyani/ Chemmeen biriyani/ Konjan biriyani - with stepwise picture

Sharing this prawn biriyani with new photo. I was not satisfied with my old picture so placing new picture. But I didn't change stepwise picture, the method is similar so no matter... 


For rice
Basmati rice/ kaima rice/ any biriyani rice    : 1 kg
Around 1.4 litre water
Cloves                                                         :  4
Cardamom                                                    :  4
Cinnamon stick                                             : small piece
Cumin seed                                                   : ½ tsp
Pepper corn                                                 : ½ tsp
Onion                                                          :  1-2 (sliced)
Cashews                                                       :  1 tbsp
Raisins                                                        : 1 tbsp
Salt to taste
Oil                                                             : 3- 4 tbsp
Prawn fry
Prawn/ shrimp                                             : 1 kg
Chilli powder                                               : 2 tsp
Turmeric powder                                         : ½ tsp
Curry leaves                                                :  3 stalk
Lemon juice                                                  : 1 tsp
Salt to taste
Oil for fry
For masala
Onion                                                          : 4 onions sliced
Tomato                                                        : 3 (sliced)
Green chilli                                                  : 15-20 (depends on your spice requirement)
Garlic                                                          : 6-8 (depends on size)
Ginger                                                          :  ¾ inch piece
Coriander leaves                                           : 1 hand full
Garam masala                                                : ½ tsp
Salt to taste
Oil                                                               : 2 tbsp
For Final preparation
Garam masala                                                : ½ tsp
Pinch of saffron soaked   in 2 tbsp of milk for 2 hour
Ghee                                                             :  2 tbsp

  1. Marinate prawn with chilli powder, turmeric powder, lemon juice and salt.
  2. Add curry leaves and keep it for half an hour
  3. In a pan heat oil and add marinated prawn
  4. Fry (don’t overcook). Drain and keep it aside
  5. I prepared rice in pressure cooker so for 1 kg rice around 1.4 litre water required
  6. First heat the oil in pressure cooker
  7. Add sliced onion and fry  till it turn dark golden brown color
  8. Drain and keep it aside
  9. Fry cashews and raisins. Drain and place with fried onion
  10. In same oil add cloves, cardamom, cinnamon, cumin seed and pepper cone one by one
  11. When it start splutter add water and salt
  12. Add washed rice in it and close the lid
  13. Turn off the flame when first whistle comes. Keep the lid closed until pressure down.
  14. Masala preparation 
    Grind the green chilli, ginger and garlic separately and keep it aside
  15. In a deep bottom pan heat oil and sliced onion and saute well till it turn slight golden brown color
  16. Add ground green chilli and saute well
  17. Add ginger and garlic, stir well till its raw taste goes
  18. Add sliced tomato and salt. Cooke well
  19. Finally add fried prawns, garam masala and coriander leaves
  20. Saute well and keep in law flame
  21. In a bowl mix fried onion, fried cashew and raisin, some coriander leaves  and  ½ tsp of garam masala
  22. Open the pressure cooker lid and mix the rice evenly
  23. Take small portion of rice and spread on prepared prawn mixture/ prawn masala 
  24. Spread 2 tsp of ghee
  25. Then sprinkle saffron soaked milk along with saffron on rice
  26. Add fried onion mixture evenly on top of rice
  27. Spread again  another portion of rice on it add ghee, onion mixture, saffron milk and repeat till rice finish finally add saffron milk and fried onion mixture. close the lid tightly
  28. Place one pot filled with water on top of the lid (to make dum)
  29. At the time of serving separate the rice and prawn mixture
  30. You can either serve rice and prawn mixture separately or mix both together and serve 

Friday, 27 September 2013

Tomato Rice

I never heard about tomato rice, lemon rice and jeera rice till I goes Hyderabad as a part of my MSc dissertation. First I felt very discomfort about food later I started to love these. Now I love tomato rice and often prepare this. I prefer to add more spices in it. Poppadom is a nice combination for this and I love coconut chutney with this.

Cooked Basmati rice                             : 3 cup
Tomato                                                : 4 (slice into cubes)
Onion                                                  : 1 (sliced)
Chopped Cabbage                                 : 2 tbsp
Chopped ginger and garlic                     : 2 tsp
Chopped green chilli                             : 1 tsp
Curry leaves                                        : 3 stalks
Cumin seed                                           : 1 tsp
Cloves                                                  : 4-5
Cinnamon stick                                     : small piece
Chilli powder                                       : 1 ½ tsp
Turmeric powder                                 : ½ tsp
Garam masala                                      : 1 tsp
Salt to taste
Oil                                                     : 3 ½ tbsp
  1. Heat the oil in a pan and add cumin seed, clove and cinnamon.
  2. Once smell comes add sliced onion. Saute well till it turn transparent
  3. Add cabbage into it and saute nicely
  4. Add chopped ginger and garlic. Fry till it raw taste goes
  5. Add green chilli and saute well
  6. Then add tomatoes and cook till tomato turn pulpy
  7. Add chilli powder, turmeric powder, garam masala and salt
  8. Mix nicely and add curry leaves. Saute for few more minute
  9. Turn off the fire and add cooked rice.
  10. Mix well and serve hot

Saturday, 21 September 2013

Stuffed chicken fry- Malabar style (Kozhi nirachu porichathu)

Kozhi nirachu porichathu
This was  one of my big wish, prepare a stuffed chicken, long back ago. But I was not that much confident. Now I made a try and yes it came out well. It was very yummy. This was somewhat tedious preparation but I love it.

      You may also like Chicken fry, Tawa chicken fry, Spicy fried potato and chicken , Pepper chicken roast, Chicken chukka, Chicken varattiyathu (chicken roast)

Chicken                                                  : 1 full

For marinating
Red chilli powder                                    : 2 tsp
Turmeric powder                                     : 1/2 tsp
Ginger garlic paste                                  : 1 tsp
Salt to taste
Lemon juice                                             : 2 tsp

For stuffing
Oil                                                         : 1 ½ tbsp
Onion                                                     : 1 ½
Chopped green chilli                                : 2 tsp
Chopped ginger                                       : 2 tsp
Chopped garlic                                        : 2 tsp
Chilli powder                                          : ½ tsp
Turmeric powder                                     : ¼ tsp
Pinch of garam masala   
Chopped Chicken liver                              : 100g
(or egg                                                    : 2)
Curry leave                                             : 1 hand full
Salt to taste
Hard boiled egg                                       : 1
Oil for fry


  1. Clean the chicken and make small cut on it
  2. Prepare marinade with chilli powder, turmeric powder, ginger garlic paste, salt and lemon juice. Add little bit of water
  3. Then marinate the chicken nicely and keep it in refrigerator for half an hour
  4. Heat oil in a pan then add chopped ginger and garlic. Saute well
  5. Add chopped onion stir continuously till it turn transparent
  6. Add chopped green chilli and saute
  7. Then add chilli powder, turmeric powder, garam masala and salt. Stir nicely
  8. Add chopped chicken liver and fry well (I didn't get chicken liver so I used 2 scrambled egg)
  9. Finally add curry leaves. Turn of the fire and let it cool
  10. Once it cooled, stuff this in marinated chicken along with boiled egg
  11. Sew the opening of chicken with twine and tie around the chicken to make compact
  12. Wrap the chicken in aluminium foil and steam cook around 15-20 minute
  13. Heat oil in a wok and deep fry the chicken. Fry both side
  14. Drain and remove the twine
  15. Serve hot

Thank you for taking time

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