South Indian Style Mutton Biryani

 Most of the people like to eat rice items especially biryani recipes.Now a days many like to prefer biryanies in any occasion.Plain biryani recipe  taste is normal if you compare with mutton or chicken  biryani... because  of rice is cooking with mutton that gives nice smell and tasty to the rice.

Many people think that preparing biryani is very difficult and only experienced persons should do it.That is not correct.This is very simple and easy preparation of  mutton biryani.Very famous in south india especially in andhra....

Ingredients

Mutton	1 kg
Basmati rice	1 kg
oil	5 spoons
ghee	5 spoons
cloves	8
elaichi	2
cinnamon	1 inch stick
star anise	1
mace	1
bay leaf	3
waillong	2
onion	2
green chilles	5
ginger garlic paste	2 spoons
tomato	1
salt	to taste
For Mutton Marination
salt	to taste or 1 spoon
red chill powder	1/2 spoon
turmeric	1/4 spoon
ginger garlic paste	2 spoons
creamy curd	1 cup
garam masala	1 spoons
mint leaves	few
coriander leaves	few
lemon juice	2 spoons

Preparation

Wash basmati rice with water and soak in the water for 30 minutes.
Wash the mutton pieces with plenty of water and drain completely.
Wash coriander leaves and mint leaves.Cut coriander leaves into small pieces.
Take a big mixing bowl.Add all marination masalas and mix all well.Apply all masala to mutton pieces and put on the  lid and marinate for 45  minutes (at least).
Soak bay leaves in the water.
Make ginger garlic paste.
Make garam masala powder.
Wash the onion and green chillies and cut into long sliced pieces.

Method

1.Take a big thickened bottom vessel and put on the flame.
2.Add oil when vessel is heated.
3.Add ghee when oil is heated.
4.Add cloves,elachi,cinnamon,star anise,mace  and waillong.Fry for 2 minutes.Add soaked bay leaves.and stir .
5.Add long sliced onion pieces and green chillies and fry till onions become to transparent.
6.Add ginger garlic paste and fry till raw smell  from the paste gone out.
7.Then add tomato pieces and cook for 2 minutes.
8.Add marinated mutton pieces with  masala and mix all well.Cook for 30 to 40 minutes in  low flame and cover  with the lid.
9.When mutton pieces cooked well add water (1 and 1/2 liter water per 1 kg rice).Add salt and stir it.
10.When salt is completely dissolved in the water then taste the water .
11.Water should be salty that means salt is enough for that rice.
12.Water is not salty then add some more salt and stir well.cover the lid.
13.When water is starting to boil add soaked basmathi rice(completely drained).and mix well.Cover with lid.
14.Cook till basmati rice cooked well.
15.Finally add finely chopped coriander leaves and put off the flame.
Serve this Mutton biryani with chicken kurma.....Enjoy!..... 

Keep in the mind

Soaked bay leaf gives good aroma to the recipe.
Adding ghee is optional.
Mutton should be cut into medium size or big size pieces.Do not cut into small pieces like curry.
Adding tomato also optional.
Curd should be add.Creamy curd is preferable.

Bhendi fried rice

 This is very easy recipe and tasty one.making masala powder is very important. Adding ground nuts and cashew nuts enhance the tasty of the recipe.semi fried ladies finger 

 Ingredients

ladies finger 1/4 kg rice 1/4 kg oil 3 spoons ghee 1 spoon dry chillies 3 coriander seeds 1/4 spoon cumin seeds 1/4 spoon chana dal 1/4 spoon curry leaves few cashew nuts 10 ground nuts 1/4 cup onion 1 green chillies 4 cloves 2 elachi 1 cinnamon  small piece

Preparation

wash ladies finger with water.Then wipe them with cotton cloth and  spread over cotton cloth to dry for 15 minutes.
Then cut into inch size round pieces.
Soak the rice for 15 minutes then cook in the rice cooker.keep aside.
Wash curry leaves and keep aside.
Cut onions into long pieces.
Split green chillie into 2 long pieces.

Method

1.Take a thickned pan  and put on the flame.
2.Add 1/2 spoon of ghee when pan is heated.
3.add dry chillies,cloves,cardomom, coriander seeds and cashew nuts and fry for 2 minutes. Leave it to cool.
4.then add all ingredients and elachi in the mixie jar and make a fine masala powder.
5.put another pan on the flame. 
6 add oil when pan is heated. When oil is hot add remaining ghee
7.add cumin seeds,chanadal and fry till dal become to golden colour.
8.Then add ground nuts and fry well.add curry leaves. 
9.add onion pieces and green  chillies pieces and fry.
10.then  add dried ladies finger pieces and fry well.
11.add salt and masala powder and mix well.
12.when ladies finger pieces fried well then add  cooked rice and mix all well.
13 . taste it if salt is enough or not if not add some more salt and mix all well.
14.this is very tasty rice..we can eat plainly with out adding any raita or curry....

Enjoy

Keep in the mind

Adding onion is optional.
Masala powder soulld be make at home.do not use ready made powder.
You can add more ground nuts and cashew nuts as per wish....it increases the taste of rice.

Kobbari Thalimpu Annam(White Coconut Rice)

This is one of the  very easy and quick preparing recipe.In festival days especially in Devi Navarathrulu we prepare it as prasadam.This Kobbari annam(coconut rice)is white in colour and  ghee smell tempts us  to eat eagerly.Adding cashew nuts and dals are increases the tasty of the recipe.So that fry  correctly till they  become to golden colour.

Ingredients

rice	1 cup
grated coconut	1/2 cup
ghee	5 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
urad dal	1/4 spoon
chana dal	1/2 spoon
cashew nuts	1/4 cup
curry leaves	few
green chillies	5
salt	to taste

 Preparation

Take a fresh coconut and grate it .Do not use frozen coconut.
Wash the rice 2 times and drain the water and add 2 cups of water and cook in the pressure cooker and cooking vessel till rice become soft(not so soft).
Keep to cool.
Wash curry leaves and keep aside.

Method

1.Take a cooking vesssel or kadai.Put on the flame.
2.When kadai is heated add ghee.
3.When ghee is melted add mustard seeds.fry till they started to splutter.
4.Then add cumin seeds,urad dal and chana dal and fry till dals become to light golden colour.
5.Add cashew nuts and fry till it become to light golden colour.
6.Add chopped green chilli pieces and curry leaves.
7.Then add grated coconut and put off the flame.
8.The vessel heat is enough to fry the grated coconut.If you fry on the flame, the grated coconut colour may be changed(not remains in white colour).
9.Then add cooked rice  and salt and mix all well.
10. Take care when mixing the rice and grated coconut that should be mixed well.
11.Taste the salt. If salt is not enough add some more salt and mix all well.
12.This rice is very tasty and easy to prepare as prasadams also.This is one of the  parasadams in Navaratri Naivedyalu.....

Keep in the mind

We can add ginger pieces at the time of seasonings.Adding ginger is optional.
Add coriander leaves also.Finely chopped coriander leaves add at the end of the recipe.
Do not fry grated coconut and cooked rice that may be change the colour of the recipe.Add rice only after put off the flame.

Rice Moong dal Upma

This is one of the traditional dish in andhra.My grand mothern used to  prepare this recipe on  saturday night.On saturday nights they did not take dinner .In that place they had  tiffins. In the olden days there were no more varities to prepare tiffins at night or at morning. So they prepare this one very   quickly with daily available ingredients in the kitchen. This is very easy and simple recipe as break fast or evening tiffin.Only few ingredients enough to prepare this one  and preparation time is very less and cooking time may be taken 15 to 20 minutes.But soaking moong dal can  take 15 minutes.