Beef Biryani

Delicious variation of biryani.  You can use almost any cut of beef as the pressure cooking will easily make it tender and delicious!  Beware of your spice level in choosing how much chili powder, black pepper and green chiles you add to this dish!

2 tablespoon oil
2 lbs beef, chopped into 1" cubes
2 onions, thinly sliced and divided in two equal portions
1 roma tomato, chopped
1/2 to 1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 tablespoon fennel powder
1/2 to 1 teaspoon black pepper powder
1 teaspoon salt
2 tablespoons ghee or butter
1 star anise
5 cloves
3 cardamom
1" piece of cinnamon stick
1 bay (cassia) leaf
1 teaspoon whole fennel seeds
10-15 peppercorns (optional)
1/2 to 2 serrano chiles, sliced lengthwise
3/4 inch piece of ginger AND 8 cloves garlic, roughly chopped then pureed in blender or food processor with little water
1/4 cup chopped cilantro
1/4 cup chopped mint leaves
2 cups basmati rice
1/4 cup yogurt
3 and 3/4 cups water (and reserved beef broth, see instructions below)
salt

Heat the oil in a small pressure cooker.  Add the beef to this and sear.  (Place in oil and do not stir until the beef is browned and easily comes up.  Then turn over and sear on the other side.)  Using a slotted spoon, remove the beef and set aside.  Add half of the sliced onions to the oiled cooker and stir fry until the onions are browned.  (Around 10 minutes.)  Add the chopped tomato, and stir-fry until tomato becomes pulpy.  Add to this the spices: chili powder, turmeric, coriander, fennel, black pepper and salt.  Stir until well combined.  Add just enough water to fully cover the beef, place the lid tightly on the cooker along with the weight.  Keep heat at medium.   Once the pressure builds up cook for 10-15 (5-6 whistles on my cooker) minutes then switch off the flame.

Meanwhile, in another pot OR large pressure cooker, add the ghee and heat.  Add the whole spices: star anise, cloves, cardamom, cinnamon, bay leaf, fennel, peppercorns.  Saute until fragrant then add remaining sliced onions.  Stir-fry until the onions are golden brown (about 10 minutes).  Then stir in ginger-garlic paste.  By now your pressure cooker should have naturally released the pressure.  Once you open it you should find the beef fork tender.  Using a slotted spoon, put the beef into your large pot and stir.  Then add the rice.

Now, you will want just under 4 cups of liquid to cook your rice.  Start with your yogurt, then use any leftover beef broth (and the scrapings from the pan, as long as they are not burnt!).  The remaining liquid will be water.  Stir in salt to taste.

If cooking in pressure cooker: place the lid tightly on the cooker and weight.  Leave heat at medium.  When the cooker gives one long whistle switch off the heat and leave until pressure naturally releases AND the pot is cool enough to touch.

If cooking in the rice cooker: place everything in your electric rice cooker and cook according to manufacturer instructions.

Peas Pilau

2 cups of basmati rice
2 tablespoons butter or ghee
1 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
4 cloves
4 green cardamom pods
1 medium onion, chopped
1 tablespoon ginger garlic paste
2 teaspoons salt
1 cup green peas, frozen
3 cups water

Place rice in a bowl with just enough cold water to cover it.  Set aside.

Melt the butter over medium heat in a skillet.  Add the cumin seeds, bay leaf, cloves, cardamom and cinnamon stick and saute until fragrant, just under a minute.  Add the onions and saute until lightly browned.  Add the ginger garlic paste and saute for a minute.  Last, stir in the peas and salt.  Switch off heat.

Drain the rice, and place in a rice cooker along with the pea mixture and water.   Cook according to manufacturers instructions. 

Vegetable Biryani

Vegetable biryani for a crowd, rice cooker method.  (This would serve 10-12 people.  For a family of four I would cut the recipe in half and plan on having leftovers.)

1 tablespoon oil
3 tablespoons butter
3 bay leaves
1 cinnamon stick
6 cloves
6 cardamom pods
2 star anise seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
4 cups sliced onions

5 green chiles, sliced lengthwise
1 cup finely chopped tomatoes

3 tablespoons ginger garlic paste

2 teaspoon fennel powder

2 tablespoons coriander powder

1 heaping teaspoon chili powder
½ teaspoon turmeric powder

4 cups frozen mixed vegetables (peas, carrots, green beans and corn)
½ cup loosely packed chopped mint
½ cup loosely packed chopped cilantro leaves
1 cup yogurt (can substitute coconut milk for a variation)
7 cups water
5 teaspoons salt
5 cups basmati rice

Heat the oil and butter in large frying pan until the butter is melted.  Add bay leaves, cinnamon, cloves, cardamom, star anise, fennel and black peppercorns.  Saute for about a minute, then add the sliced onions and green chiles.  Stir fry over medium-high heat until the onions begin to turn brown in color (about 7-10 minutes).  Add the ginger garlic paste and stir fry for a minute.  Add the tomatoes and stir fry until the tomatoes are softened (another 7-10 minutes.)  Add the fennel, coriander, chili and turmeric powders, cilantro and mint leaves and stir until combined.  Add the frozen mixed vegetables and stir well.  Switch off heat.  Put the rice in the rice cooker vessel and add the vegetable mixture.  In a bowl, whisk together the yogurt with 1 cup of water until it is smooth.  Pour into the rice cooker along with remaining 6 cups of water.  Stir well, close lid and turn the rice cooker on.  When the cycle comes to an end immediately spoon the rice into a flat serving tray (i.e. 9x13 pan).  This will keep the rice fluffy and prevent breaking the grains. (If you leave it in the cooker it will compress and dry out).

Serve with: raita (yogurt salad), hard boiled eggs, any curry or kurma. 

Mutton Biryani

1.5 lbs mutton (goat), cut in 1" cubes
1/2 teaspoon turmeric powder
1/2 teaspoon pure red chili powder
1 teaspoon coriander powder
1/2 teaspoon ground black pepper

1/4 cup yogurt
1 tablespoon lemon juice

3 tablespoons butter
2 bay leaves
1 star anise
6 cloves
6 cardamom pods, lightly crushed
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 large onion, thinly sliced
2 or 3 serrano peppers (4-5 thai green chiles), sliced lengthwise
2 small roma tomatoes, chopped
1 head garlic, peeled
1" piece ginger, peeled and rough chopped

1/2 cup loosely packed mint leaves, washed and rough chopped
1/4 cup loosely packed coriander leaves, washed and rough chopped
2 cups basmati rice
1 1/2 cups water mixed with 1/2 cup yogurt
2 teaspoons salt

Marinate the mutton with turmeric, chili, coriander, 1/4 cup yogurt and lemon juice.  Meanwhile, melt butter in a pressure cooker (or heavy bottom pan).  Add to this the whole seasonings: bay leaf, anise, cloves, cardamom, cinnamon, peppercorns, fennel seeds.  Saute for about a minute then add onion and green chiles.  Saute until onion is browned.  Meanwhile, make a paste of the garlic and ginger.  Add to browned onion and saute for a minute.  Add tomatoes and continue to saute for 5 to 7 minutes until softened.  Stir in mint and coriander as well as marinated mutton.  Cover and pressure cook for 6 whistles.  (Or, allow to simmer on low heat in a heavy bottom pan with a tightly fitted lid until tender.  This may take up to 1 hour.)  Once heat is released, open the pressure cooker, stir in rice, water/yogurt mixture and salt.  Cover and cook for 12-15 minutes on medium heat, switch off and allow the heat to naturally release.

Chicken Biryani

Chicken biryani for 8 people. 

4 cups of basmati rice
2.5 lbs chicken quarters, drumsticks, or thighs, skin removed and cut in 1-2" pieces
1/2 cup yogurt
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon fennel powder
1 tablespoon biryani masala (optional)
3 teaspoons salt
6-8 plump garlic cloves, peeled
1" piece of ginger, peeled
3 serrano chiles, sliced lengthwise (or 6-8 thai green chiles)
4 tablespoons of butter (1/2 stick)
1 tablespoon of oil
2 bay leaves
5 cardamom, crushed
5 cloves
1 cinnamon stick
1 star anise
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
2 medium onions, sliced lengthwise
1 tomato, rough chopped
2/3 cup mint leaves, rough chopped
1/2 cup cilantro leaves, rough chopped
5 cups of water
salt

1. Blend together ginger and garlic in a blender/grinder.  You should have about 1/3 cup of ginger/garlic paste.   Mix with yogurt and turmeric, chili, and fennel powders as well as biryani masala and salt. Rub into chicken pieces and marinate.  (Minimum 30 minutes, up to 2 hours.)

2.  Heat oil in a large pot.  Add butter.  When butter is melted add bay leaves, cinnamon, clove, cardamom, star anise, fennel seed and black peppercorns.  Saute until fragrant.  Add onions and saute until browned.  Add rough chopped tomatoes and saute until softened. Add chicken pieces along with marinade, and simmer for 7-10 minutes.  Switch off heat and stir in mint and cilantro leaves.

3.  RICE COOKER
     Place rice in the cooker along with chicken mixture and 5 cups of water and salt, to taste.  Stir well.  Close lid and cook on "white rice" setting until done.  When it is done cooking, immediately remove from rice cooker and spread gently in a rectangle, shallow dish (i.e. 9x13" tray)
     PRESSURE COOKER
     Combine rice and chicken mixture in a pressure cooker along with along with 4 (FOUR) cups of water and salt. Fit the lid onto the cooker, place weight on and reduce heat to low to medium low setting.  When the whistle sounds one time, immediately switch off heat and allow the cooker to sit until pressure naturally releases.  When it is completely released, open lid and gently spread the biryani into a rectangle, shallow dish. 

Serve with: raita, boiled egg and apalam
                   meat curry
                   eggplant gravy 
                 

Wild Rice Pilaf

1/2 cup butter
1 cup sliced mushrooms
1/2 cup chopped onion
1/3 cup chopped celery (optional)
1/4 cup chopped water chestnuts (optional)
1 cup wild rice (raw)
2 1/2 oz package sliced almonds
3 cups chicken broth

Preheat oven to 350 degrees.

Melt the butter in a skillet than add mushroom, onion, rice, and almonds. Saute for a few minutes, then put in a 2 quart casserole dish and add chicken broth. Bake covered for 1 hour. Uncover and bake for another 5-10 minutes.

Dosa

Crispy rice crepes! Served with a ground mixture of spices (podi), various chutneys (coconut, tomato), chicken curry and of course, sambhar.

3 cups of idli rice (or long grain rice)
1 cup of urad dal (buy the kind that has the the black outer layer removed)
Water
1/2 teaspoon fenugreek seeds

In separate bowls soak rice and dal with water and 1/4 teaspoon fenugreek seeds each. Soak for at least 6-8 hours. (I often soak it overnight.)

Drain water off of urad dal, then put in a blender. Add enough water just to cover the dal. Grind on a high setting for about 5 minutes, adding water only to keep the blender moving smoothly! When done the texture should be smooth and silky. When it is done, pour into a large bowl that has a tightly fitting lid.

Next drain water off of rice and dump into the same blender. (I usually have to blend the rice in two batches because my blender has a tough time.) Blend for about 7-10 minutes. When done the texture should be smooth with just a little bit of coarseness. Blending time will vary depending on how effective your blender is. Pour into the same bowl as urad dal. Then, stir the dal and rice with your hand to combine. (They say that the batter will ferment nicely if you mix with your hand.)

Next, put the lid on the bowl, and put it in the oven and turn on the "proofing" setting, if you have it. (Alternately, before you start grinding the rice/dal, turn your oven to 180, let it warm up, switch it off. By the time you put the dosa batter in the oven it should be the right temp. It's similar to the process of making bread, which needs the right temperature for the dough to yeast to activate and allow the dough to rise.) Leave it in for 8-12 hours.

When you check it it should have slightly fermeneted, yielding a fluffier batter, a slight sour smell. At this point if the batter is thick (i.e. you have to "scoop" it like ice cream!) add some water to thin it out a bit. (Not too much!)

When ready to use, take out as much batter as you desire, add salt to taste and water (should be slightly thinner than pancake batter). Put on a preheated frying pan/tava (ungreased), and swirl it around with the bottom of your ladle. If you desire, sprinkle with a few drops of oil. When it is golden brown, flip it over and cook on the other side.

Hot, crispy dosa is ready!

Nasi Goreng - Indonesian Fried Rice

Credit goes to my dad, the world traveller, for this one. He first tasted this in Indonesia, came home and experimented in the kitchen until it came out to his satisfaction (and ours!) Great use of leftovers and endless possibilities -- add egg, chopped ham, shrimp, chicken drumstick on the side, cabbage, green beans . . . excellent use of leftovers.

Ingredients

Cook previous day, refrigerate overnight:
2 cups uncooked rice (dry variety like basmati)
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2 tablespoons vegetable oil
4 cloves garlic, minced
2-3 inches ginger, minced
1 large onion, chopped
2 carrots, shredded
1 cup frozen peas (or other vegetables, to taste)

2 tablespoons sesame oil
2-3 tablespoons sambal sauce (red chili paste with ginger and garlic-yum)
4 teaspoons fish sauce
3 tablespoons sweet soy sauce
2 tablespoons soy sauce

Heat vegetable oil in a large wok or frying pan, when hot add the onion, ginger and garlic. Stir fry until onion tender, add carrots, and last, the peas.

Meanwhile, mix the sesame oil, sambal, and fish, sweet soy and soy sauces together. Add the the stirfried vegetables and mix well. To this mixture add the cold rice and stirfry, until mixed thoroughly.