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POTHU ULARTHIYATHU

 POTHU ULARTHIYATHU 

INGREDIENTS 

Buffalo Meat - 1 Kg
Shallots - 1/2 cup 
Onion - 2
Green Chillies - 5
Ginger Garlic Paste - 2 Tbsps
Kashmiri Chilli Powder - 3 Tbsps 
Coriander Powder - 1 Tbsp 
Aniseed Powder - 2 Tsps
Pepper Powder - 1 Tbsp 
Curry Leaves - 3 Sprigs 
Salt - To Taste

METHOD 

Wash clean meat and drain water
Slice onions shallots and green chillies 
In a bowl to the cleaned meat add all the above ingredients and marinate for an hour
Transfer marinated meat to a pressure cooker and pressure cook without adding water until meat is soft and tender 

INGREDIENTS TO ROAST

Whole Aniseed - 1 Tbsp 
Peppercorns - 1 Tbsp 
Curry Leaves - 2 Sprigs 

Dry roast the above ingredients in a pan crush coarsely and set aside until use

INGREDIENTS TO TEMPER 

Dry Red Chillies - 5
Whole Aniseed - 1 Tsp 
Curry Leaves - 2 Sprigs 
Coconut Oil - As Required 

METHOD

Open pressure cooker and cook the meat again until the stick dries up and the meat looks semi dry 
In a wide heavy bottomed non stick pan pour the required amount of oil and temper whole Aniseeds dry red chillies and curry leaves 
Now transfer the semi dry meat to the pan
In medium to low heat keep stirring until the meat changes colour and becomes dry
Add in the crushed aniseed peppercorns curry leaves powder
Stir for another 10 minutes in low flame 
Remove pan from stove and serve hot 


Notes:
Number of whistles might vary with different brands of pressure cookers available in the market 
For extra taste I added chopped coconut chunks fried in coconut oil. It’s optional 

PINEAPPLE BIRIYANI

PINEAPPLE BIRIYANI 

INGREDIENTS 

Basmati Rice - 2 cups

Ripe Pineapple - 1 small

Onions - 2

Green Chillies -4

Yoghurt - 1/4 cup

Ginger Garlic Paste - 2 Tsps

Cloves - 4

Cardamoms - 4

Cinnamon - 1 Stick

Star Anise  - 1

Red Chilli Powder -,1 Tsp

Turmeric Powder - 1/2 Tsp 

Fresh Pineapple Juice - 1/2 cup

Coriander Leaves - 1/2 cup

Mint Leaves - 1/2 cup 

Bay Leaves - 2

Salt - To Taste

Water - 3 1/2 cups

Ghee - 3 Tbsps 

Oil - 2 Tbsps 

METHOD 

Remove outer skin and pith from pineapple 

Chop into medium sized chunks and set aside 

Slice onions and green chillies 

Heat ghee and oil in a pressure cooker add in the cashew nuts and raisins 

Fry until golden and set aside

To the same ghee add in the whole spices and once they get aromatic add in the sliced onions and green chillies 

Sauté until onions turn a golden brown and add in the ginger garlic paste 

Sauté until raw smell is no more 

Add in the spice powders and half of the chopped coriander leaves and mint leaves 

Sauté for a couple of minutes and add in the yoghurt mix well followed by the pineapple chunks and juice

Add salt to taste and sauté in a low flame for sometime 

Add in the required amount of water and once it starts to boil add in the basmati rice.

Cover pressure cooker with lid and pressure cook for three whistles.

Serve hot garnished with fried cashews raisins remaining chopped coriander and mint leaves 

Notes:

Number of whistles of the pressure cooker Varies with different brands of pressure cookers available in the market 

Adjust and add water according to the packet instructions given.

Make sure to use a ripe pineapple and only fresh pineapple juice

Adjust spices to suit your taste