Mushroom and Sausage Burnt garlic Herb Rice

Mushroom and Sausage Burnt garlic herb rice is exotic rice preparation that can easily touched anyone s heart..
      Mushroom and chicken both are good source of protein and Iron so yummy mushroom and chicken Sausage mix with long grain rice and flavour with burnt garlic and herb reaches you in a exotic sence of taste.

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Cook time -- 25 mins
Serve - 2
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Ingredients  :---

Cooked Basmati Rice- 2 cups

Mushroom- 1 cup cut into quaters

Chicken Sausage- 1/2 cup , cui into rounds

Carrot - 1 , chopped

French Bean- 2/4 cup, chopped

Salt as required

Sugar - 1/2 tsp

Soya sauce- 1 tsp

Viniger- 1 tsp

Black pepper- 1 tsp

Dry oregano- 1/2 tsp

Dry rosemary- 1/2 tsp

----------------------------------------------------------- Method  :----

Heat a pan with with 2 tsp oil..

Fry sausage till light brown..

Then saute mashrooms for 2 - 3 minutes

Then add chopped garlic .stir it till brown n fragrant

Then add chopped spring onion and stir for a minute.

Now add chopped carrots and beans .add salt to taste and black pepper. Dry Oregano and dry rosemary Stir it for a 1-2 minutes

Then add fried mashrooms and sausage. Stir to mix well.

Now add cooked rice , soya sauce, viniger , sugar and again sprinkle some oregano and rosemary . Toss well to mix well everything..check seasoning.

Ready for serve Mushroom and Sausage Burnt garlic herb Rice.

Mutton Biriyani

Biriyani  - Name is enough for its introduction..Actually biryani is celebratory dish .In any special occasion we try to make Biriyani....whatever it is Awadhi , Lakhnow or Hyderabadi Biriyani.....slowly cooked rice , flavoured substantially with spices specific to each region...Biriyani is always been a lip smacking heartthrob of every Non veg lover.If it is Mutton Biriyani so nothing better than that..A Mutton Biriyani is a complete one pot meal that can easily steal your guest heart.

Cook time -- 1 hr
Serve --
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Ingredients  :---

Rice - 500gms
Mutton-- 700 gms
Potatoes - 2 , cut into two pieces 
Onion - 3 large
Ginger paste - 1 tbsp 
Garlic paste- 1 tbsp
Curd - 1/2 cup
Turmeric- 1/2 tsp 
Chili powder- 1/2 tsp 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Biryani masla - 1-2 tbsp
Salt to taste 
Bay leaves- 2
Cinnamon- 1/2 inch stick 
Green cardamom- 2
Cloves- 3-4
Rose Water- 3-4 tsp 
Kewra water- 2 tsp
Milk - 1 cup
Saffron - 1 tsp

Homemade Biryani masala:-
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Coriander seeds - 2tsp
Cumin seeds- 1tsp 
Cinnamon- 1/2 inch stick 
Cloves - 5-6
Green cardamom- 4-5
Black cardamom- 1
Caraway seeds / shahjeera - 1/2 tsp
Jaifol or nutmeg- 1/2 tsp 
Jaitri or mace - 1/2 tsp 
Black pepper- 1/2 tsp 
Bay leaves- 2
Kabab chini - 2/4 tsp 
Star anise- 1/4 tsp
 Dry roast everything till gets nice aroma .then grind to a fine powder. 

Method  :---

Soak rice for 1 hr

Heat a handi with enough water for cook rice. Add one bay leaf , 1/2 stick cinnamon,2 green cardamom,2 tbsp Salt and 1tbsp oil.

Once water starts boiling add soaked rice...cook till 80% done..then drain water properly..then spread rice on a broad plate or on a paper...let it cool

Marinate mutton with raw papaya paste , curd ,salt to taste ,1/2 tbsp ginger garlic paste, 1tsp black pepper 1/2tsp turmeric 1/2 tsp Chili powder,1/2 tsp sugar for 6-7 hrs or overnight..

Now soak saffron in a warm milk...keep aside..

Now boil potatoes in pressure cooker with turmeric and salt till cooked well. Then fry potatoes. Keep it aside.

Now heat a kadai .add 2 tbsp oil .add sliced onion .fry till well brown..then take out from kadai .place it on a paper towel..


Then add 1/2 tbsp ginger garlic paste in a same kadai ,stir it then and marinated mutton...stir it for 3-4 mins or till oil leaves the side of the pan.then add 1tbsp biryani masala and brown onion..stir well to coat the mutton with masala and onion then add 1/2 cup water .give nice stir ..then turn down flame .simmer it for 35 -40 mins or till mutton cooked well.

When mutton became tender and gravy reduced. Add 1 tsp rose water and 1/2 kewra water.stir nicely...check seasoning..turn off Gas

Now heat a heavy bottom pan. Add 1tbsp ghee .now add 1/3 of mutton with gravy.then layering with rice .sprnkle 1tsp biryani masala ,boiled potatoes. Spread 1tsp rose water and 1/2 tsp kewra water..

Then layer with rice again. Sprnkle biryani masala ,1 tsp ghee.spread half of the saffron milk or flavour milk..then spread 2/3 of the mutton. Then final layer of rice .spread ghee .rest of the saffron milk

Now cover pan with lid and seal it with flour daugh..heat a tawa then place the biryani pan over it..slow down flame for 25-30 mins..

NOTE :---- If you don't have saffron then heat a pan with 1 cup milk ,add 1/2tsp turmeric 1tsp rose 1/2kewra water and 2 green cardamom. Boil for 2-3 mins.turn off Gas. Use this flavour milk instead of saffron milk..

Bangladeshi chicken Tehari

Tehari/tehri is a yellow coloured rice cook with chicken/mutton.its a very flavourful and delicious dish of Awadhi cuisine..Tehri is also very populour in our nebouring country Bangladesh.There tehari cook with rice, chicken /mutton and potato .Here I have made the Bangladeshi version of chicken Tehari..

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Cook Time- 45 mins
Serve  - 4
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Ingredients s

Govindabhog rice- 400gms

Chicken- 500gms

Curd - 3tbsp

Onion- 2 ,sliced

Gi nger paste - 1tsp

Garlic paste-1tsp

Salt as required

Turmeric powder- 1tsp

Chili powder- 1tsp

Coriander powder- 1tsp

Cumin powder-1tsp

Garam masala- 1tsp

Milk powder- 5tbsp

Rose Water- 2tsp

Kewra water- 1tsp

Method 

Soak rice for 30 mins

Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min

Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.

Now add chicken and potatoes .fry it for a minute. Then add beaten curd mixture.Salt to taste and sugar. Stir chicken to coated well with spice and curd mixture..

Stir in low to medium heat till oil leaves of the side

Then add a cup of water .give a nice stir.bring to bubble.turn down flame, cover kadai and simmer it for 20-25 mins or till chicken and potatoes cooked well.

When meat and potatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.

Now heat a heavy bottom pan / handi. Add 2tbsp ghee ,add 1bay leaf ,2-3 green cardamom,1/2inch stick cinnamon and 3-4 cloves. 1/4 tsp each jaifal (nutmeg) and javitri (mace)

Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.

Now take 7 1/2 cups water add 4tbsp milk powder.Stir well

Add this water into the rice pan..give a nice stir..then add chicken , potatoes with gravy.add rose and kwera water , 2 slit green chili ..again give a good stir .

Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..

Turn off gas..do not touch or stir rice for 20 -30 mins..

After enough warm to touch rice place it on serving plate..

Note---1.) 4cups rice = 8cups water But I always take 1/2cup less than as it gives better result. 2.) You might not be get govindbhog rice out of west bengal so you can use any kind of aromatic rice..

Kolkata chicken Biriyani

After I left my home town I missed Biryani like any other Bengali. Whenever I went to visit  my hometown kolkata and definitely try kolkata famous biryani from Siraj ,arsalan and aminia.. I am lucky that these three famous biryani outlet just few minutes distance from my kolkata home..My hubby is a die-heart fan of kolkata biryani but we live in Pune ,here we didn't get kolkata style biryani..so I have no option to other than learnt kolkata style biryani and make it at home..almost once in a month I have to make biryani and my biryani loving family enjoy it .
 There is a large variety of biryani in India and I found each one has different taste and flavour. As a bengali I love kolkata biryani most..

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Cook Time- 1 hr 
Serve - 5
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Ingredients:--

Rice - 500gms
Chicken- 700 gsm
Potatoes - 2 , cut into two pieces 
Onion - 3 large
Ginger paste - 1 tbsp 
Garlic paste- 1 tbsp
Curd - 1/2 cup
Turmeric- 1/2 tsp 
Chili powder- 1/2 tsp 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Biryani masla - 1-2 tbsp
Salt to taste 
Bay leaves- 2
Cinnamon- 1/2 inch stick 
Green cardamom- 2
Cloves- 3-4
Rose Water- 3-4 tsp 
Kewra water- 2 tsp
Milk - 1 cup
Saffron - 1 tsp

Biryani masala:-
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Coriander seeds - 2tsp
Cumin seeds- 1tsp 
Cinnamon- 1/2 inch stick 
Cloves - 5-6
Green cardamom- 4-5
Black cardamom- 1
Caraway seeds / shahjeera - 1/2 tsp
Jaifol or nutmeg- 1/2 tsp 
Jaitri or mace - 1/2 tsp 
Black pepper- 1/2 tsp 
Bay leaves- 2
Kabab chini - 2/4 tsp 
Star anise- 1/4 tsp
 Dry roast everything till gets nice aroma .then grind to a fine powder. 

Method:--
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Soak rice for 30-40 mins
Heat a handi with enough water for cook rice. Add one bay leaf , 1/2 stick cinnamon,2 green cardamom,2 tbsp Salt and 1tbsp oil.
  Once the water starts boiling add soaked rice...cook till 80% done..then drain water properly..then spread rice on a broad plate or on a paper...let it cool

Marinate chicken with curd ,salt to taste  ,1tsp  black pepper 1/2tsp turmeric   1/2 tsp Chili powder,1/2 sugar for 1 hr or so..

Now soak saffron in a warm milk...keep aside..
If you don't have saffron then heat a pan with 1 cup milk ,add 1/2tsp turmeric  1tsp rose  1/2kewra water and 2 green cardamom. Boil for 2-3 mins.turn off Gas. Keep aside for future use.

Now boil potatoes in pressure cooker with turmeric and salt till cooked well. Then fry potatoes. Keep it aside.

Now heat a kadai .add 2 tbsp oil .add sliced onion .fry till well brown..then take out from kadai .place it on a paper towel..

 Then add ginger garlic paste and marinated chicken..stir it for 3-4 mins or till oil leaves the side of the pan.then add 1tbsp biryani masala and brown onion..stir well to coat the chicken with masala and onion  then add 1/2 cup water .give nice stir ..then turn down flame .simmer it for 20 -25 mins or the chicken cooked well.
When chicken become tender and gravy reduced. Add 1 tsp rose water and 1/2 kewra water.stir nicely...check seasoning..turn off Gas.

Now heat a heavy bottom pan. Add 1tbsp  ghee .now add 1/3 of chicken with gravy.then layering with rice .sprnkle 1tsp biryani masala  ,boiled potatoes. Spread 1tsp  rose water and 1/2 tsp  kewra water..Then layer with rice again. Sprnkle biryani masala ,1 tsp ghee.spread half of the saffron milk or flavour milk..then spread 2/3 of the chicken. Then final layer of rice .spread ghee .rest of the saffron or flavour milk

Now cover pan with lid and seal it with flour daugh..heat a tawa then place the biryani pan over it..slow down flame for 25-30 mins..