"Steaming Kerala Matta Rice on Banana Leaf – A Taste of Tradition"

"Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice"

    Welcome to the ultimate guide for cooking perfect Kerala Matta Rice! Known as Rose Matta Rice or Palakkadan Matta Rice, Kerala Red Rice or Red Par-boiled Rice is an indigenous variety of rice grown in Palakkad District of Kerala in South India. It is colloquially called Kuthari or Chembavu Ari. It is a rich, unpolished rice. Not only that, but it boasts rich flavour and numerous health benefits. Join me as we explore the secrets to mastering this staple of Kerala cuisine.

"Traditional Kerala Matta Rice - Ready for Cooking"

Method:

Sauce Pan Method: (Rice Water Ratio 1: 8 Cups)

• Boil water in a large saucepan big enough to hold the rice and water.
• Allow the water to boil.
• When the water starts to boil, slowly add rice to it.
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.  
• Cover the pot and cook the rice on a low flame for about 35–45 minutes. Adjust the water as required. 
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Drain the excess water traditionally or by pouring it into a colander. Fluff up the Kerala Matta Rice before serving.

"Everyday Delights: Perfectly cooked Kerala Matta Rice with Spicy Fish Curry & Tapioca"

Pressure Cooker Method: (Rice Water Ratio 1: 8 Cups) 

 

• Allow the water to boil.
• When the water starts to boil, slowly add the rice to it.
• Keep the saucepan uncovered and bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the lid of the Pressure cooker and place the vent cap.
• Let it cook on a high flame for about 3 whistles, then lower the flame and again let it cook for another 3 whistles.
• Switch off the flame, and allow the pressure to release automatically.
• Once done, drain the excess water traditionally or by pouring it into a colander.
• Fluff up the Kerala Matta Rice before serving.

 

BASMATI RICE

HOW TO BUY AND STORE WHITE BASMATI RICE

 

• A good quality Older Rice (new rice can turn sticky once cooked).
• Buy a long grained Basmati Rice (make sure the pack doesn't contain too many broken pieces.
• Make sure the Rice has the fragrance (if not stored properly it tends to lose its fragrance)
• Store Basmati Rice in a clean and dry place in an airtight container free from moist.

 

 HOW TO PERFECTLY COOK WHITE BASMATI RICE

HOW TO COOK BASMATI RICE

 

Rinse, Soak and Cook

RINSE:

• Rinse Basmati Rice at least 3- 4 times moving your fingers through the rice every time you wash them or until the water runs clear.
• Drain the water.

SOAK:

• Pour enough water to cover the rice.
• Soak the rice for 20- 30 minutes.
• Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
• Once soaked drain the water and cook accordingly.

COOK:

• White Basmati Rice needs very less time to cook.
• Choose a cooking method suitable and comfortable for you.
• Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.

 

FOR PERFECTLY COOKED WHITE BASMATI RICE

METHODS

HOW TO COOK BASMATI RICE

 

In a Sauce Pan 

(Rice Water Ratio 1:13/4 Cups): 

• Place the White Basmati Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1cups rice, I use just over 13/4 cups of  water).
• Keeping the saucepan uncovered, bring the Basmati Rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Once the  Rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.

In a Rice Cooker  

(Rice Water Ratio 1:11/2 Cups):

• Place 1 Cup of Basmati Rice in the rice cooker
• Add 11/2 Cups of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave it in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.
  

In a Microwave 

 (Rice Water Ratio 1:11/2 Cups):

• Place 1 Cup of Basmati Rice in a Microwave safe Bowl with cover.
• Add 11/2 Cups of Boiling Water.
• Cover the bowl and cook on Micropower High for 10-12 minutes.
• Remove the Rice from the Microwave and leave it aside for few minutes to cool down.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.

 In a Pressure Cooker 

(Rice Water Ratio 1:11/4 Cups):

• Place 1 Cup of Basmati Rice in a bowl.
  Add 11/4 Cups of Water.
  Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for 1 whistles
• Then lower the flame and cook for 2-3 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for few minutes.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.
  

NOTES :

• While cooking White Basmati Rice for Pulaos, Biriyanis or Fried Rice, add a blob of Butter or drizzle few drops of oil to the water used for cooking the Basmati Rice.
• Can also add a dash of salt while cooking Basmati Rice.
• Alternatively can fry the Soaked and drained Basmati Rice in few teaspoons of oil/butter on a low flame until each grain is coated with the fat and is totally moisture free.(this method suits well while preparing Biriyani/Pulaos)
• While cooking Basmati Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
• While cooking white Basmati Rice for Fried Rice, use a day old cooked rice for best results.(Keep it refrigerated). 

CHICKEN BIRIYANI

     

    The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration in to my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home.  Chicken Biriyani is the most delectable version of Biriyani.  And it has been an all time favourite around the world in midst of Biriyani Lovers. Perfectly cooked Rice and Chicken Pieces with the right amount of spices and flavourings add crown to this top notch dish teasing your taste buds, all the way making you a die-hard fan of Chicken Biriyani.
     This is an easy Chicken Biriyani recipe which can be prepared as a one pot meal in a pressure cooker or in a rice cooker.  The method of making this Chicken Biriyani is very simple and can be prepared within 30 minutes. I have used Coconut Milk instead of Water in this Chicken Biriyani Recipe, which makes the dish more exotic & rich.


Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

For more BIRIYANI Recipes, Click here...

HOW TO MAKE CHICKEN BIRIYANI

CHICKEN BIRIYANI

INGREDIENTS :

To Marinate Chicken :

Chicken - 1/2 Kg
Curd/Yogurt - 1/4 Cup
Salt - To Taste
Masala Paste - 1/2 Cup (Below mentioned)

For Masala Paste :

Dry Red Chillies - 10 Nos.
Onions - 1 Nos.
Garlic - 10-12 Nos.
Ginger - 1" Piece
Fennel Seeds - 2 Tspns
Cinnamon - 3 - 4 Sticks
Cardamoms - 7 Pods
Nutmeg - 1/4 Tspn
Cloves - 6-8 Nos.

To Saute :

Basmati / Jeeraka Samba Rice - 2 Cups
Onion - 1 No.
Green Chillies - 3 Nos.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 11/2 Cups
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Ghee / Clarified Butter - 5 Tbspns
Oil - 3-4 Tbspns
Salt - To Taste

HOW TO COOK CHICKEN BIRIYANI IN PRESSURE COOKER

 

METHOD :

1. Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
2. Soak the washed rice for about 20 - 30 minutes.
3. Grind the ingredients mentioned under ' For Masala Paste' to a fine paste.
4. Marinate Chicken with the ingredients mentioned under 'To Marinate Chicken' and leave it aside for 2-3 hours or overnight.
5. Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
6. Saute finely chopped Onion and Green Chillies slit lengthwise on a very low flame until onions turn translucent.
7. Add Turmeric Powder and give a quick stir.
8. Add chopped Tomato into it and saute until it turns soft.
9. Now add Marinated Chicken Pieces to the above and mix well.
10. Saute it on a low flame until the raw flavour goes and oil separates from the Mix.  
11. Cook this on a low flame until the Chicken pieces are half cooked.
12. Leave this on a low flame until the mix turns a bit dry.
13. Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
14. Sprinkle a handful of Mint and Coriander Leaves.
15. Pour Lemon Juice along with Salt and Mix well.
16. Pour Coconut Milk along with the above ingredients.
17. I have used 1:11/2 Cups of Rice :(Coconut Milk) Water Ratio.
18. Cover the lid of the pressure cooker and cook for one full whistle.
19. Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
20. Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
21. After 20 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
22. Once cooked, add the remaining Ghee to the Chicken Biriyani and fluff-up the rice gently.
23. Serve it along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

 

HOW TO COOK CHICKEN BIRIYANI IN RICE COOKER

 

METHOD :

• Saute the ingredients in a separate pan and follow the instructions as listed under 'Pressure Cooker Method' until step 16.
• Transfer all the ingredients along with Coconut Milk to the Rice Cooker and switch it on.  
• Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
• Leave the Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
• Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
• This method is best if you are cooking not more than 2 - 3 Cups of Rice.
• For best results use just  1:11/2Cups of Rice Water Ratio while cooking in Rice Cooker.

NOTES :

• Well-seasoned Basmati/Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use Rice Water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
• Adjust the number of Green & Dry Red Chillies to suit your spice level.
• Adjust the number of spices to suit your taste preference.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.
• The Ground Masala Paste yields approximately 1/2 Cup.
• Marinating the Chicken for at least 2-3 hours or overnight yields you with well flavoured and succulent Chicken Pieces in Biriyani.

AMBUR/VANIYAMBADI MUTTON BIRIYANI

     Every Biriyani has its own legend to speak about and Ambur/Vaniyambadi Biriyani with its elite pedigree of Arcot Nawab kitchen has wonderful history from the flamboyant past.  The opulence of Ambur Biriyani is that it has been brought forth through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage and cuisine.
     The uniqueness of this Ambur/Vaniyambadi Miutton Biriyani is its orange colour, mildly spiced rice, the soft, succulent and spicy meat, all cooked to perfection. The Ambur/Vaniyambadi Biryani is accompanied with Dhalcha, a sour lentil preparation with few meat pieces, a Brinjal Curry and Pachadi/Raitha, which is a simple accompaniment prepared with sliced Onions, Tomatoes, Green Chillies mixed with Curd/Yogurt. It has a distinctive aroma due to moderate use of Spices and Curd in the dish makes it more light on the stomach.  The speciality of this biriyani is that it has a higher ratio of meat compared to rice.
    The main factors which distinguish Ambur Biriyani from other Biriyanis are that they never use Green Chillies and Ghee in their recipe. Also, they use only Seeraga Samba a small grained fragrant variety of rice instead of Basmati Rice.  The next factor to remember while preparing the dish is to grind Ginger, Garlic and soaked Red Dry Chillies separately.  The Orange Colour of Ambur Biriyani is ubiquitous to the addition of Dry Chillies.  Another secret the cooks follow is that they add a tablespoon of Curd at the initial stage to the hot oil before adding spices. The meat and rice are cooked separately until they are half done. Then both Rice and Lamb Masala are mixed together finally and cooked in a Dhum effect for a perfectly cooked Biriyani with an awesome texture.

Cuisine - Ambur, Vaniyambadi(Tamilnadu, South Indian)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

For more recipes of BIRIYANI, Click here...

HOW TO COOK AMBUR / VANIYAMBADI MUTTON BIRIYANI

INGREDIENTS :

For Lamb Masala:

Lamb /Mutton - 1/2 Kg.
Turmeric Powder - 1/4 Tspn
Ginger Paste - 3 Tbspn
Garlic Paste - 3 Tbspn
Dry Red Chillies - 8-10 Nos.
Onions - 2 Nos.
Tomato - 2 Nos.
Curd / Yogurt - 1 Tbspn
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Oil - 5-6 Tbspns
Curd/Yogurt - 1/4 Cup
Salt - To Taste

Spices :

Cloves - 9 Nos.
Cinnamon (1") - 5-6 Sticks
Cardamom - 7 Pods
Bay Leaf - 2 Leaves

For Rice :

Jeeraka Samba Rice/Basmati  Rice - 3 Cups
Cloves - 3 Nos.
Cinnamon (1") - 2-3 Sticks
Cardamom - 3 Pods

Water - as required.
Salt - To Taste

METHOD : 

 For Lamb :

• Soak Dry Chillies in hot water for 10 minutes and then grind it into a fine paste adding very little water.
• Grind Ginger and Garlic separately and keep them aside.
• Heat Oil in a pan, once the oil is hot pour in 1 Tablespoon of Curd into it.
• Wait until it stops spluttering, now add all the ingredients mentioned under 'Spices' and fry them on a medium flame until aromatic.
• Sauté finely chopped Onions until it turns translucent.
• Add in the Garlic Paste and sauté it for about 3-4 minutes until fragrant on a medium flame.
• Then add Ginger paste and sauté it for about 3-4 minutes until the raw flavour goes.
• Once the Ginger and Garlic Pastes are sautéed, follow it with Dry Chilli Paste and fry it for few minutes.
• Add Turmeric Powder and give a quick stir.
• Add finely chopped Tomatoes to the above mix and cook them until they turn soft and oil separates from the mix.
• Add Mutton/Lamb pieces along with a dash of salt, Lemon Juice and 1/4 Cup of Curd and mix well (add few pieces of papaya at this stage, if using).
• Sprinkle a handful of Mint and Coriander Leaves.
• Cook Lamb/Mutton pieces in a pressure cooker for about 5 whistles on a high flame and another 5-6 whistle on a low flame.(Adjust the cooking time to suit the tenderness of the meat).
• Wait until the pressure is totally released.

For Rice:

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Cook the Rice in a Vessel big enough to hold both Rice and Water.
• Boil enough Water in a big Vessel.
• Drain the soaked Rice.
• Carefully add the soaked Rice along with a dash of Salt & Spices into the boiling Water.
• Cook until the Rice is half done. (just a boil would be more than enough)
• Switch off the flame.
• Immediately drain the excess water from the cooked rice.

For Ambur/Vaniyambadi Mutton Biriyani:

• Take a heavy bottomed Vessel big enough to hold both Rice and Mutton.
• Add the 1/2 cooked Lamb/Mutton Masala.
• Top it up with half cooked Rice.
• Sprinkle finely chopped Mint & Coriander Leaves. 
• Pour in the Lemon Juice and give a quick stir.
• Cover the Vessel with a lid.
• Cook on a medium flame for about 5-7 Minutes.
• Now it is time to give the Dhum effect for the Mutton Biriyani.

For a Dhum Effect : 

Over a Griddle : 

• Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
• Meanwhile, heat a Chapati griddle in a high flame for few minutes or until the griddle is very hot.
• While lowering the flame to cook Mutton Biriyani, keep this preheated Chapati griddle below the vessel with lamb and rice to give a dhum effect.
• Cook this for about 12-15 minutes, then switch off the flame and leave the Biriyani Vessel on the stove top untouched fr fe minutes.
• Remove the lid and gently mix the cooked Ambur Mutton Biriyani with a long ladle.
• Gently fluff up the Rice and Mutton so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Ambur/Vaniyambadi Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

Baking in an Oven(for Dhum Effect) : 

• Preheat the oven to 450° F/230°C.
• Cover the Biriyani vessel with an Aluminium foil and keep it in the middle rack of the oven.
• Bake the Ambur Mutton Biriyani for about 30 minutes.
• Gently fluff up the Rice and Mutton so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Ambur/Vaniyambadi Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of a Biriyani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Cook the rice with ample of water until 1/2 done in a big Vessel.
• This helps to yield perfectly cooked Rice.
• Adding Curd to the oil is a technique used by expert cooks to eliminate the impurities from the oil.
• Adjust the amount of Dry Red Chillies to suit your spice level. 
• Grind Garlic, Ginger and Red Chillies separately and sauté them in the same order as Garlic, Ginger and Red Chilli Paste.
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Adding lemon juice is to avoid rice getting sticky.
• The meat available locally takes a long time to cook.  Adjust your cooking time to suit the tenderness of the meat.
• Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel.

 

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.

TOMATO RICE /THAKKALI SADHAM

     Tomato is one vegetable with its counterpart Onion which finds its Highs and Lows in its price journey in an Indian market. Sometimes priced high and sometimes at its low - it scares us with its price most of the time.  On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. That is the time Indian kitchens line up with Tomato dishes on a row.  My mom prepares Tomato Juice, Tomato Pickle etc., and even I have tried my hand preparing Tomato Sauce thrice, while I was in India.  Even I make Tomato Purees and store them up in refrigerate for future usage.
     Indian cooking especially South Indian cooking is incomplete without tomatoes.  Debated until today as a Vegetable or a Fruit, these red coloured luscious Tomatoes are always a treat to our eyes.  With varieties of different tomatoes in the market, varying with shades, tastes and sizes, we are totally spoilt by choices.
     Tomatoes always come for a rescue when you are in short of time or a vegetable in the kitchen, may be for a chutney, pickle, salad, rice mix, soup or a curry.  It hits the show as 'one man army'. Most of the recipes are quick enough and all the more adds a richness and lusciousness to the dish its added into adding a slight note of tanginess and sweetness.
    Along with other variety rice list, Tomato Rice takes a special part with its fiery red colour and tanginess. Tomato Rice can be prepared by different methods, most commonly prepared Tomato Rice is the simple version and another one is Tomato Pulao prepared using Basmati/Seeraga Samba Rice with more flavours and spices.
    This simple version of Tomato Rice suits well for a weekday lunch, also suits best for Lunch Box packing.  This is one rice dish I had frequented in my lunch box during my school days. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it, veggie poriyals or sautes also accompany well with this humble Tomato Rice. Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.


Cuisine - South Indian
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

• Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
• Mix the Rice with 1 Tbspn of Oil/Ghee and leave it aside.
• Finely chop Onions, Tomatoes, Ginger and Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
• Sprinkle Asafoetida Powder and immediately add finely chopped Onions, Green Chillies, Ginger and Garlic and saute them until onions turn translucent.
• Add Turmeric Powder and Red Chilli Powder and fry them for a while in very low flame.
• Add finely chopped Tomatoes, along with Salt and a pinch of Sugar to it and mix well.
• Saute until tomatoes turn soft and well cooked.
• Add Tamarind paste to the above and mix well.
• Sprinkle few teaspoons of water if necessary and leave this on a low flame until oil separates from the mix.
• Add the cooked Rice and mix it until well combined on a very low flame.
• Serve hot with any veggie dish of your choice, or simply serve it with Potato Chips/Appalam/Vadagam.

NOTES :

• Can prepare this dish with par-boiled rice too. 
• Cook the rice variety you are using, Al dente.
• Adjust the amount of green chillies and dry chillies to your preference.
• Gingelly (sesame) Oil would suit best for the dish. 
• Adding tamarind paste is purely optional, the tomatoes I get here are not as sour as the ones in India, so my MIL suggested me this idea and it does total justice to Tomato Rice.
• Adjust the amount of tomatoes to suit your level of tanginess.