Prawn Biryani

The terms shrimp and prawns are often used interchangeably. I myself had to read on few different websites the difference between the two. I am not going to go into detail here. Though they are not the same they look very similar and taste quiet similar as well. Hence in my kitchen and I am sure in most kitchens they are interchangeable in any dish.

The other day hubby wanted to eat some rice dish and we didn't have any veggies and there was no time to defrost chicken. So I looked in my freezer and found some tiger prawns. So I immediately decided to make some prawn biryani. I took the frozen prawn out and put them in some water and left it for 30 mins and they were ready to be cooked. We buy our seafood from the farmer's market in Memphis. Oh I go crazy when I go there everything looks so fresh & yummy. It reminds me of our Indian fish markets.

So here goes my recipe for jhatpat/quick prawn biryani.

3 cups basmati rice (washed and soaked for atleast 15mins)
10-12 prawns/shrimp (washed and cleaned)
1 big tomato chopped
1 onion chopped
2 tbspn ginger garlic paste
1/2 tsp turmeric powder
whole garam masala/spices (2 bay leaves, 2 cardamoms, 3 cloves, 4 peppercorns, 1 star anise, 1 big black cardamon)
1/2 tsp cummin powder
1/2 tsp coriander powder
1 tsp tandoori masala (I use Shan brand for the color)
1 tsp Kasuri methi 
Salt

Marinate the prawn with salt and turmeric powder and keep aside.

In a pan heat some oil add the whole spices if using any for the rice (check notes), add the rice  (drain the rice before adding) fry for 2 mins and add some salt and add around 5 or 6 cups hot water ( 1 1/2 - 2 cups of water for each cup of rice approx) and cover and cook. Once the rice is done open the cover and let the steam out to cool it.

In another pan add some oil and heat it then add the whole spices and fry. Now add the onions and fry. Add the ginger-garlic paste and cook till the raw smell goes away and onions are golden brown. Now add the tomatoes, cumin powder, coriander powder, tandoori masala and cook till tomatoes are soft and can be mashed with the back of the laddle. Now add the prawn mix well and cook.
Now add some kasuri methi mix and add some water (around 2-4 tbspn) to give it a good consistency. Adjust salt.

Now layer the basmati rice over the gravy and garnish with cilantro leaves. Cover and cook on low heat for 10-15 mins till the flavors mix.
Serve with salad.

Note:
While adding water to the rice start with 1 1/2 cups for each cup of rice so that the rice is not over cooked. You can add more when the rice is half cooked (midway) using your judgement.
You can add some whole spices (cloves, bay leaves cardamom etc.) while cooking the rice as well. I actually forgot to do so.
You can also add 1-2 tbspn of cilantro-mint paste after the onions are golden brown for more flavor.
You can layer this biryani in an over safe dish and cover with foil and keep in over for 10-15 mins for the flavors to blend as well. 
You can make the same biryani using any white fish. Be careful while cooking fish as it can break easily.

Veg. Tawa Pulav

Pulav's are something we like to take in our lunch box during working days. As it's a one pot dish and doesn't smell too strong when you heat it in the microwave in the office. Yes! I am often worried about the strong smell of our Indian spices, they are delicious but they tend to linger on for a long time.

I like to experiment with Pulav's and this time I added some Paav bhaji masala and it turned out really well.

Ok so here is my recipe for Veg. Tawa Pulav

2 cups cooked rice (you can use leftovers or freshly steamed rice but make sure it's not too hot)
1 cup mixed veggies (Peas, carrots, capsicum etc.)
1 onion sliced
1 tsp ginger-garlic paste (optional)
1/2 cup Paneer cut into cubes
2 tsp Paav bhaji Masala (Spice powder available at Indian store)
2 cloves, 1 bay leaf
2 tbspn Cilantro to garnish (optional)
Salt as per taste
2 tbspn Oil

Heat oil in a wok/kadai and when its hot add the cloves and bay leaf. Now add ginger garlic paste if using it and add sliced onions and fry till golden brown. Now add other veggies and fry till they are cooked but still crispy. Add paneer and fry. Go easy with the paneer as it tends to break easily. Or you can fry it separate with some oil and add in.
Now add the paav bhaji masala and salt, mix well make sure the veggies and paneer are well coated with the masala. Now add the cooked rice mix well and coat the rice well with the masala.
Fry for sometime and garnish with cilantro leaves.
Serve with Raita (tomatoes & onion in yogurt) or papad or by itself.

Note:
If using left over rice sprinkle some water on it before adding to the kadai and while mixing with veggies, if needed as sometimes steamed rice tends to get dry easily.
If using fresh rice make sure it is not too hot as when you add it to the kadai it will get sticky and break and be too mushy.

Methi Mutter Pulav

I am a big fan of kasuri methi (dried fenugreek leaves). You will always find some in my fridge. I love the flavor and fragrance it imparts when added to meat, veggies, parathas or rice dishes.Fenugreek is very nutritious and has many health benefits. In India it is used for digestion, skin problems, blood purifier, weight loss, to prevent hairfall etc. etc.

I was surprised when my friend from Yemen cooked few dishes using fenugreek (seed) powder. They use it extensively to cook flavorful fish and chicken dishes. I wasn't sure when she added a heap of fenugreek powder as I have always known it to be bitter but I was surprised how it complimented the meat and the fish dish and those dishes have become my favorite Yemeni dishes now.

Ok so coming to how I came up with this dish, it was late at night around 10pm and both Kartick and I had late lunch so we weren't really hungry till 9.30pm and then none of us wanted to step out as usual in the cold November night to get pizza or burgers as all the other restaurants in Oxford shut at 9-9.30pm ;( yeah that's true!

So I decided to make something simple and didn't want to grind or chop much. I looked in my fridge and I didn't have any veggies. I just has 2 small pieces of chicken thighs and some frozen peas. So I decided to make a simple pulav and served this with Chicken Kebabs. I marinated the chicken for 15 mins and fried it with my PAM olive oil spray while the rice was cooking. I will be posting that recipe soon as well.
This pulav turned out to be such a hit Kartick loved it as it was simple and not "masaledar"(spicy). We both were happy to eat a good home cooked meal and have leftovers the next day for lunch as well. (This pic was taken when I cooked the same dish for a friend).

Ingredients:

1.5 cups rice (washed & soaked for at least 10 mins)
1/2 cup peas (if using frozen soak in hot water for 5mins)
2-4 cloves garlic chopped finely
1 onion chopped
1-2 tbsp Kasuri Methi crushed with fingers
1 tsp Jeera/Cummin seeds
2.5-3 cups hot water
Oil/Ghee 2 tblspn
Salt

Heat oil/ghee in a wok/kadai when hot add Jeera when it sizzles add garlic and onion. Fry well till onion turns golden brown. Now add the Kasuri methi and fry for 1 min, add the peas and mix well. Cook for 2 mins. Add the rice fry for 2 mins and add salt & mix well.
Now add hot water 2.5-3 cups cover and cook till the rice is done.

Serve with raita/fried fish/papad/pickle/kebabs or any curry.

Note:
Kasuri Methi has a strong flavor so start off with 1 tbspn first since we like the flavor I tend to go a bit overboard with it.
If you don't like peas you can skip it.
I have also skipped peas once and added turmeric to this dish after adding the Kasuri Methi and made a simple yellow methi and onion pulav which was loved by all my friends at a pot luck party.

Jeera Rice

We live in a college/University town hence we have potlucks often. I love to cook and I am expected to cook Indian food ofcourse. This is one rice preparation that is simple and a hit with any chicken curry especially butter chicken or simple dal fry. Some of my friends just eat the rice by itself as it has it's own flavor with all the ghee and whole spices.

So here goes the recipe for Jeera rice

Ingredients:

2 cups rice (Basmati)- washed and soaked in water for 20 mins
whole spices (1 tsp Jeera, 2 bay leaves, 1 small piece cinnamon, 1 petal star anise and 2 pods of cardamom, 2 cloves and 2 pepper corns)
2 tblspn Ghee
salt as per taste
4 cups hot water

Method:

Heat a pan add ghee when its hot add the spices starting with Jeera. When the spices sizzle add the rice after draining all the water out. Fry for a minute then add some salt mix well. Now add hot water.Cover and cook for 20 mins till rice is cooked.
Serve with Dal/chicken curry/veggie curry.

Note:
1)This is a tip from my mom to add hot water to rice dishes as it ensures the rice grains cook well and grains are separate and they don't get mushy. I swear by it! ;)
2) You can only use Jeera and skip the other spices (that is how actually Jeera rice is made) but I like my Jeera rice with the flavor of other whole spices as well.