Now add in coconut milk, water, salt, green chillies and mix well. Bring it to a boil. simmer the flame, cook covered for 1 whistle, then put the pressure cooker over a tawa and let it cook on very low heat for 15 mins. Toppings for Ghee Rice The meat you use is also totally up to you. Do try and use red meat (beef, lamb, mutton) though as it makes for the best biryani. The rice absorbs the flavors of the spices and ingredients beautifully, resulting in a burst of flavors with every bite. The aroma that fills the kitchen while cooking Kaima Rice is simply irresistible. It adds a wonderful depth to the biryani and makes it truly special.

Nutrient data for 02013, Spices, coriander seed". Nutrient Data Laboratory. United States Department of Agriculture-Agricultural Research Service. Archived from the original on 4 February 2016 . Retrieved 7 August 2013. In Pakistan we have seen a 32 percent increase in farmer income and a 17 percent increase in yield. When cooked, Ambemohar rice retains its soft and fluffy texture, making it perfect for biryani or other rice-based dishes.Caramelising onions- means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don't burn. Whether you’re a seasoned chef or an amateur cook, Ambemohar rice will elevate your dishes to new heights of deliciousness. Seeraga Samba Rice God's own 'chukkuvellam' ". The Hindu. Kochi. 11 August 2003. Archived from the original on 5 April 2004 . Retrieved 4 July 2013. The Hindu, Metro Plus Kochi

Keema rice is a minced meat rice recipe using lamb mince. It is a very popular recipe enjoyed in India for its aromatic and rich flavours. Keema, or qeema in southern parts of Asia, is translated to ground meat. On the Indian subcontinent, keema is used for multiple curry dishes and samosa fillings. However, it's not uncommon to find lamb keema seekh kebabs on skewers. Malabar special Ney Choru / Kerala Ghee Rice is a simple, aromatic flavourful rice dish made with rice, ghee and spices. This is a very simple recipe and takes your simple meal to a different level. Prepared with Biriyani rice or Jeerakasala Kaima rice, Ghee rice is a popular dish in the Malabar region of Kerala. This recipe is a Malabar special and from the Kerala cuisine. In Malayalam ‘nei’ or ‘ney’ means ghee and ‘choru’ means rice. Nutrient data for 02010, Spices, cinnamon, ground". Nutrient Data Laboratory. United States Department of Agriculture-Agricultural Research Service. Archived from the original on 4 February 2016 . Retrieved 7 August 2013. I personally love using jasmine rice for my biryani because of its delicate aroma and light, fluffy texture. When cooked, jasmine rice releases a pleasant floral scent that adds a wonderful fragrance to the dish. Take half of the oil and half of the sliced onions in a small frypan and fry the onions until reddish-brown. Keep them aside, these will be poured over the biryani when it's almost ready.Imagine the fragrance when mustard seeds, urad dal, and fresh curry leaves are tempered in oil. Now add mashed potatoes to the pan. The smooth, creamy mashed potatoes will absorb all the great flavours. That, my friends, is the story of any good potato podimas!

There are broadly two classes of non-vegetarian cuisine in Kerala: Malabar cuisine, which is from North Kerala, and Syrian-Christian cuisine which is from the South ( Travancore and Kochi regions). Burmese Khow Suey - Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine. Soaking: I do recommend to soak rice for a minimum of 20 minutes. Soaking rice makes them more fluffier while cooking. They also take less time to cook. When you make recipes that feel intimidating, just imagine that all the women/men you respect are your companions in the kitchen for the day, gently and silently (if only) guiding you along and wishing you well. Once hot, add the sliced Onions. Cook covered on low for at least 25 - 30 minutes until a deep golden brown. (At this stage if you do not have pre fried onions for the in-between layers, fry extra onions and set aside).Ever thought about why the Thalasseri biryani or Malabar biryani is so tasty making you want more. It is the magic of the aromatic, flavorsome, Kaima rice (Jeerakasala Rice) that makes the biryani more delightful. Different from basmati rice, Kaima rice is small in appearance. However, it has a special flavor that would entice your taste buds. Once you prepare biryani with Double Horse Jeerakasala Rice, you will never think of trying any other rice. 4. Jaya Rice Muttamala, taripola, pazham nirachatu (fried banana filled with grated coconut sugar or jaggery), unnakaya, jaayi pola, chatti pathiri and ari pathiri are other local dishes.

Scaling: As-is this recipe serves 2. It can easily be doubled or tripled. Cooled leftover ghee rice will keep well in a sealed container for up to 1 day in the refrigerator. Keema Rice, Keema Biryani or Keema Masoor is a rich, mouth watering, flavourful layered Indian Rice and Keema (Mince) Recipe with Whole Masoor Dal, Saffron and a hint of mint.

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