Showing posts with label biryani. Show all posts
Showing posts with label biryani. Show all posts
Tuesday, February 25, 2014
SINDHI BIRYANI
SINDHI BIRYANI
Ingredients:
- Mutton 1 kg
- Rice 1 kg
- Yogurt 1 cup
- Onion 4
- Potatoes ½ kg
- Tomatoes 4
- Red chili powder 1 tbsp
- Coriander powder 2 tbsp
- Ginger garlic paste 1 tbsp
- All spice powder 1 tsp
- Dried plum 250 gm
- Mint leaves 1 bunch
- Green coriander ½ bunch
- Green chilies 6
- Lemons 4
- Yellow food color ½ tsp
- Milk ½ cup
- Oil as required
- Salt to taste
Method:
- For Qorma:Add some oil in the pan and add 4 chopped onions to fry it till golden brown. Add in 1 tbsp ginger garlic paste and cook it. Add in 4 tomatoes and mix it. Add in 1 kg mutton and cook it. Add in 1 cup yogurt, ½ kg potatoes, 1 tbsp red chili powder, 2 tbsp coriander powder, 1 tsp all spice powder, 250 gm dried plums and some salt. Now add in some water and leave it till the meat tenders. When the meat and potatoes are completely cooked and gravy thickens. Remove it from the flame.
- To prepare rice:Boil rice and drain the water. In the pan, put the layer of qorma. Then put the layer of rice and then put some lemon slices, green chilies, green coriander and mint leaves. Put the remaining qorma on it and the remaining rice. Add the remaining lemons slices and simmer it on the low flame. Dish it out and serve.
Saturday, February 8, 2014
Madras Chicken Biryani Tamil Style Kozhi Biryani
Ingredients
Basmati or Jasmine Rice-500gms
Chicken pieces-1kg
Onions Big sliced-3
Tomatoes medium sliced-2
Green chilly broken-2
Ginger, Garlic and Green chilly paste-2tbsp
Curd/ Yoghurt-1/2cup
Turmeric powder-1tsp
Red chilly powder-2tsp
Salt to taste
Clove-3
Cinnamon-2"
Green Cardamom-2
Black Cardamom-2
Bay leaf-1
Javitri/Mace-1
Jaiphal/Nutmeg-small piece
Star Anise-1
Mint leaves-1cup
Coriander leaves-1cup
In a large bowl combine ginger, garlic and green chilly paste, broken green chilly, tomatoes, curd, chilly powder, salt, half of the mint and corriander leaves. Marinade the chicken pieces in this mixture for atleast 2 hours. Soak the rice in water for half an hour. Heat oil in a large pot add the whole garam masalas, when they crackel and aroma rises add the onions. Fry the onions till they turn brown (this may take some time, to make it quick you can add the fried onions available in stores). When the onions are brown add the chicken pieces along with the mixture. Cook till gravy turns thick and add the rest of mint and corriander leaves. Now depending on the amount of gravy add the water for rice. Check the seasoning and bring to boil, add the soaked and drained rice. Cover the pot with a tight lid and cook until rice and chicken are done. Serve with boiled Egg and Onion Raitha.
Friday, February 7, 2014
Memni Masaly dar Biryani
Memni Masaly dar Biryani
Ingredients
- Chicken 1 kg
- Oil 1 cup
- Ginger garlic paste 3 tsp heaped
- Chili powder 3 tsp heaped
- Coriander powder 4 tsp
- Salt 2 tsp heaped
- Brown onion 1 ½ cup
- Yogurt 2 cups
- Nutmeg ground ¼ tsp
- Mace ground ¼ tsp
- Green cardamom ground ½ tsp
- Tomatoes 2 cut into thick slices
- Whole green chilies 8
- Saffron ½ tsp
- Milk 1 cup
- Yellow color pinch
- Whole spices 1 tbsp
- Whole mix spices 1 tsp
- Rice 750 gm boiled with 3 tbsp salt
- Black cumin 1 tsp
- Potatoes 4 cut into cubes and deep fried
Method
- Boil 750 gm rice with 3 tbsp salt and 1 tsp whole mix spices till ½ done.Remove and keep aside, heat 1 cup oil add 1 tbsp whole spice and 1 kg chicken, fry for 5 minutes then add 3 tsp ginger garlic paste, 3 tsp chili powder, 2 tsp salt, 4 tsp coriander powder and fry well then add 1 ½ cup fried onion with 1 cup water cover and cook till ½ done.Then add 2 cups beaten yogurt, with 4 fried potatoes cover and cook for 10 minutes, lastly add in ¼ tsp ground nutmeg, ¼ tsp mace and ½ tsp green cardamom.
- To assemble.In a pan put ½ boiled rice, topped with chicken mixture 8 whole green chilies, 2 tomato sliced, coriander leaves, then top with remaining rice, ½ cup of brown onion, sprinkle 1 cup milk with pinch of color and ½ tsp saffron, topped with ¼ cup ghee.Cover and simmer for 15 minutes.The delicious memoni masalaydar biryani is ready to serve.
Subscribe to:
Posts (Atom)
