Rice – SUPER DUPER KITCHEN

Raw jackfruit Dum Biriyani

Biriyani is a mouth watering rice dish that is cooked either with meat or vegetables. There are so many varities of biriyani and one of the popular variety is Dum biriyani. It is a popular cuisine from Hyderabad. In this the dish is cooked on slow fire or dum for an aromatic flavour or fragrance. Raw jackfruit dum biriyani or Kathal biriyani is a mildly spiced biryani made with unripe jackfruit along with some spices. It is a stepwise process where the rice is cooked separately with spices, and then a gravy is made with raw jackfruit, spice powders and finally everything is arranged in layers to cook in slow fire. Usually a heavy bottomed vessel is used to make Dum biriyani. It can be cooked on stove top by placing the heavy bottomed vessel on a dosa tawa or it can be cooked in oven.

The main process starts with cleaning the raw jackfruit and separating the edible portion carefully. Before you start this step apply coconut oil on your palms, knife and then slowly cut it into four. Then remove the skin and take away the edible part. Though it is a time consuming process, it is worth making it. Apart from this we can make raw jackfruit chips, dry sabzi-Idichakka upperi, puzhukku, etc.,

INGREDIENTS

Raw jackfruit – 1

Turmeric powder – A pinch

Salt – As required

Water- To cook

To cook rice

Basmathi rice- 1 cup

Water- adequate to cook

Bay leaf – 1

Marathi moggu – 1

Cinnamon stick – 1 inch

Star anise – 1

Cardamom – 2

For the gravy

Ghee- 1 tsp

Bay leaf – 1

Cardamom – 2

Star anise – 1

Cinnamon stick – 1 inch

Fennel seeds – 1 tsp

Ginger garlic paste – 2 tsp

Onion – 2

Tomato – 4

Red chilli powder- 1 tsp

Turmeric powder

Coriander powder- 1 tsp

Kitchen king masala – 2 tsp

Curd – 2 ladle

Salt – to taste

For arranging

Ghee- 1 tsp

Gravy

Cooked rice

Coriander – few (finely chopped)

Garam masala powder – 2 tsp

Milk – 1/8 to 1/4 cup

Kasuri methi – To garnish

Cardamom powder – 1 to 2 tsp

Aluminium foil – To cover

Wash and cut the jackfruit as I mentioned in the description part.

Add adequate water, turmeric powder, salt and pressure cook it well. Keep it aside.

To cook the rice

Take required quantity of rice and wash it well.
We can either pressure cook or open cook the rice. To pressure cook, add rice, spices, and 1: 1.5 water and cook it on high flame till one whistle and on low flame till second whistle.
To open cook, add rice in a heavy bottomed vessel, and then add adequate water.

To this add spices like bay leaf, cinnamon stick, cardamom, Marathi moggu (kapok buds), star anise.

Close it with a lid and allow it to boil until the rice is cooked.

Turn off the stove and strain it in a collader to discard extra water.

For the gravy

In a heavy bottomed vessel add ghee. then add spices like bay leaf, cardamom, cinnamon stick, star anise, fennel seeds. Saute them until you get a nice aroma.

Add ginger garlic paste and saute until you get a nice aroma.

Add finely chopped onions , saute them until they turn translucent in colour.

Add finely chopped tomatoes, turmeric powder, red chilli powder, kitchen king masala, coriander powder, water and mix them well.

Once the masala powders mix well with the gravy, add curd and keep it in low flame. The curd should mix well with other ingredients.

Finally add the salt and cooked jackfruit. Cook it for 5 minutes and turn off the stove.

Arranging it in layers

In a heavy bottomed vessel add ghee.
Add the gravy and spread it evenly.
On the top of the gravy layer, add the cooked rice and spread it evenly.
Then garnish it with finely chopped coriander, add garam masala powder, milk.
Repeat the same steps and arrange everything in layers.
Finally garnish with coriander, garam masala powder, Kasuri methi, cardamom powder.

For Dum cooking

To cook on stove top, heat a skillet and place the heavy bottomed vessel with the lid closed on it. Cook it in low medium flame for 45 minutes.
If we are going to cook in an oven cover the heavy bottomed vessel with a aluminium foil and place it in an oven for 45 minutes.
Mix well, serve it with raitha.

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Coconut rice

Coconut rice is one of the mast easy recipes that can be prepared in a jiffy. We usually prepare this for aadi perukku and maattu pongal. This is a simple tiffen box dish. Using coconut oil instead of other oils will enhance its flavour.

INGREDIENTS

Rice – 1 1/2 cup

Coconut – 3/4 cup

Sugar- 1 tsp

Salt- To taste

For Seasoning

Coconut oil – 1 tbsp

Mustard- 1 tsp

Channa dhal-1 tsp

Urad dhal-1 tsp

Peanuts- 2tbsp

Curry leaves- few

Red Chilli – 4

Pressure cook the rice and keep aside.
Grate the coconut and
In a kadai, add coconut oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves, red chilli and peanuts. Saute until they turn brown.
Then add the grated coconut and saute for a minute.
Add sugar, salt and mix well.
Finally add the cooked rice, coconut oil and mix well.
Yummy coconut rice is ready. Serve with papad or fryums.

Note: You an also add onions and cashew.

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Curd rice

South Indian meal will never end up without curd rice. Though I want to post this simple recipe for a long time, somehow I missed it. I love to eat curd rice when it is tempered and garnished with fruits. So here I am going to give you the recipe for authentic curd rice. I am damn sure you will enjoy this.

INGREDIENTS

Rice – 1 cup

Milk – 1/4 cup

Curd – 1 ladle

Butter- 1/2 tsp

For Tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Green chillies-finely chopped 1 tsp

Curry leaves – finely chopped 1 tsp

Ginger – finely chopped 1 tsp

Pomegranate/Grapes – few(optional)

Pressure cook the rice, add butter and mash it well.
Add either warm or cold milk and mix well. Then add the curd and mash it well.
In a kadai add oil and splutter mustard seeds. When they crack, add chopped green chillies, curry leaves, ginger .
Add this tempering into the curd rice.
Garnish it with pomegranate or grapes.
Serve with any pickle of your choice.

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Sweet rice

Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom. This is the first time we made this recipe n the absence of my grandma and it is dedicated to her. Love you mannima <3 <3 <3.

INGREDIENTS

Jaggery – 1 1/2 cups

Water – To dissolve the jaggery

Rice – 1 1/2 cups

Grated coconut – 3/4

Elaichi powder – 1 tsp

Ghee – 2 tbsp

Measure the jaggery and put it in a vessel.
Add some water to disslve the jaggery.
Place it in a stove and stir slowly.
Once the jaggery dissolves, turn off the stove and filter it to remove the impurities.
Again place the filtered jaggery syrup in the stove and check for one string consistency.(But I didnot allow it to form string. i just stirred it for sometime and added the rice the stage before it formed string).
To check the string, first dip your thumb and forefinger in water and then take the syrup and see whether it can form a single thread between two fingers.
Once you are ok with this, add elaichi powder and cooked rice into it and mix well.
Add ghee and grated coconut and keep it in simmer for two minutes.
Switch off the stove and serve.

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Tamarind rice

Tamarind is a popular rice recipe of the south India. There are so many versions like Kovil puliodhare, karnataka style puliogare which includes coconut, Iyer style, Iyengar style etc., Here I am going to make Iyer style puliodhare. To make this, we will be making gojju or puliodhare paste and then will mix it with rice.

INGREDIENTS

Tamarind- lemon size

Turmeric powder- A pinch

Salt- As required

For grinding

Channa dhal- 2 tbsp

Coriander seeds-2tbsp

Fenugreekseeds- 1 tsp

Red chilli – 4

Sesame-1 tbsp

For Seasoning

Mustard- 1 tsp

Channa dhal-1 tsp

Urad dhal-1 tsp

Peanuts-4 tbsp

Red chilli – 2

Curry leaves- few

Add some water to the tamarind and extract juice from it.
In a kadai, add gingelly oil and crack mustard seeds. Once they crack, add channa dhal, urad dhal and saute till brown.

Then add peanuts and saute till golden brown.
Finally add curry leaves and tamarind juice.
Add salt and turmeric powder.

Allow it to boil.
Once they start to boil, add the ground items ans mix well
without forming lumps.

Cook in low flame for two minutes and turn off the stove.
Mix it with rice and serve with chips or vadam.

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