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This biryani will gives you the taste of both prawns and chicken
Published On: 27 Jan 2016
wash rice and drain excess water
fry 1 onion and the dry fruits
keep the water need to cook rice for boiling.
heat a pan
when it melts add all the spices and sauté for sometime
add the onion, ginger garlic green chilly paste and tomato.saute it well
then add the rice and stir well .
add boiled water when the excess water in the rice gets evaporated(we can hear a sound like kiri kiri of rice). then close it to get cooked in low flame .
when the rice getting cooked we can keep prawns and chicken for marination.for prawns use 1 table spoon of curd ,salt and 1 tsp turmeric powder .
for marinating chicken use 1 tablespoon of curd ,salt and 1 tsp turmeric powder
when the rice gets cooked off the flame and keep the rice a side.
slightly fry the prawns
wipe off excess oil
slightly fry the chicken too
we can make prawns masala .for that sauté onion, ginger garlic and green chilly paste well in oil
add the spices, tomato and lemon juice
then add the fried prawns and close the pan to make it cooked and mix well. when its ready off the flame.
Now we can go for chicken masala , heat a kadai or pan sauté onion and the spices
then pour the ginger garlic and green chilly paste
sauté it well and add tomato to it, mix it well
then add chicken to it
stir well and close it to get cooked and mixed well.
when its nicely cooked off the flame .
add coriander leaves to chicken
and also to the prawns masala
boil 4 eggs (its optional)
now we can do the dum portion .
heat a kadai that's big enough to put two layers and dum. add ghee to it
when it melts add the chicken masala.
then add rice and the roasted onion ,coriander leaves and dry fruits.
then add prawns masala
then add rice and then chicken and egg(middle layer is prawns)
then last layer with rice and the roasted nuts and some ghee on above it.
then close the pan and wait for 20 minutes (keep in low flame ,if possible keep a pan under our biryani chembu)
our two layer biryani is ready to serve .
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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