Chicken Biriyani

An authentic Indian dish with a blend of many aromatic spices with layers of curried chicken and rice, garnished with flavoury herbs likes mint and coriander, fried onions and slices of boiled eggs. Usually served with a Tangy Eggplant chutney and Raita.

Procedure :

Quick and Easy Lemon Rice

I was just sharing this well known good old receipe with one of our friends yesterday. So decided to put in on my post.

Ingredients:

For 2 cups raw rice (Sona Masoori)

For Seasoning -

Oil - 2 -3 Table spoons

Mustard seeds - Half Tea Spoon

Channa Dhall - 1 Tea Spoon;

Roasted peanuts - 10-20
Green Chillies - 2-4

Curry Leaves - 10- 12

Ginger - finely chopped - 1/2 Tea Spoon(Optional)

Asfoetida(Hing) - A pinch

Tumeric - 1/2 Tea Spoon

Coriander leaves - few chopped finely

Salt - To taste

Juice of 1big Lemon ( Add more juice if you want more soury taste)

Procedure :

Cook the rice and keep it aside.(Strained rice is preferred)Heat another dish and pour oil. After the oil heats up put mustard seeds, add the channa dhal after the mustard splutters.

Add the green chilies, curry leaves, hing, Tumeric. Fry for a while till cooked. Remove from heat.

Add this mixture to the cooked rice and add salt and coriander leaves, mix well with clean hands. Then add lime juice, mix well again.

Always make lemon rice atleast an hour or two before serving, this will marinate and the rice to give the real flavour.

Enjoy with thick chicken gravy, Egg gravy or just plain with coconut chutney or ginger chutney. Also goes with some sweet dish like Chakra pongal, kesari etc.

For Tamarind Rice(Pulliodharai)Replace the green chillies with red chillies and Lemon juice with tamarind pulp. In Andhra, brahmins add a litlle sugar to this for the tangy sweet taste. Again goes very well with some sweet dish.