biryani

Vegetable Biryani

~ Huma ~ 19 Comments
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There are some dishes which do not require any explanation. Biryani is one of them.

 

Dig in with your hands and just njoy

Ain’t I right………..
 

Recipe Serves 3 -4 people
Ingredients

For the Rice
1 glass rice
2 tbsp salt
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamon, 1/2 tsp shahzeera)
1 tbsp ghee
1/2 tsp vinegar or 1/2 lemon
 4 glasses Water to boil the rice

For the masala
1/4 cup oil
2 medium sized onion sliced
4 floweret of cauliflower
1/4 cup peas (fresh or frozen)
1 carrot cut into cubes
1 big size potato cut into cubes
2 tsp ginger garlic paste
1tsp red chilly powder
1/4 tsp turmeric powder
1/2tsp coriander powder
3 tbsp yogurt
3 tbsp coriander leaves
2 green chillies
3 leaves of mint finely chopped
1 1/2 tsp salt
1/2 tsp garam masala powder
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamom,1/2tsp shahzeera)

Few strands of saffron powderd and soaked in 4 tbsp milk
1 small beetroot grated
1/4 cup milk
1tbsp ghee

Method:

STEP 1 : Prepare the rice:


Boil 4 glasses of water.Add whole garam masala & salt. When water come to a boil add in rice. Then add  in vinegar & ghee. Cook till rice is partially cooked. Drain & keep aside
Tip:Rice will not break if vinegar is added during boiling

STEP 2: Fry the onions
This is the most important part in biryani. If you brown the onion too much, it will give a bitter taste to the entire dish. Heat oil in a pan. When hot add in sliced onion.Cook till light brown.Drain & remove on kitchen paper.
Tip:- Sprinkle 2 to 3 pinches of salt while frying for the crispier onions

STEP 3: Making the masala

Heat oil in a pan. Add in whole garam masala. When it crackles add in ginger garlic paste.Fry for few secs. Now add in all the veggies & turmeric, red chilly powder,coriander powder,garam masala powder & salt. Stir well. Cover & cook till vegetables are slightly cooked but crisp. Remove from the flame & add in curd & crushed onions.Mix well. Now add in chopped coriander , mint & green chillies. Keep aside.

STEP 4: Assembling

Take a heavy bottom deep pan. I used my futura Handi. Assemble by layering rice, masala then rice.
Now on side spread the saffron milk mixture and on the other side spread the grated beetroot.In the center put some fried onions. Lastly pour over the ghee on the rice evenly. Cover the lid with aluminium foil. Put the vessel on Dum on a low flame for 25 minutes. Served hot with raita,burhani.

 

Sindhi Biryani

~ Huma ~ 1 Comment
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 Biryani is weekend must in my family. Fridays are never complete without Biryani .
Sometimes it is Bombay or Delhi Biryani, my ammi’s style (Gujarat) or my ma in law style(Maharashtra). But this weekend decided to make Sindhi Biryani.

Sindhi Biryani, as the name suggest comes from the region of Sindh located in Pakistan  I had watched this recipe on a TV show cooking with Farah. Have made a few minor changes according to our taste. Those who are more on spice side (My family is) and need more masalas with rice, will surely like it.
Don’t be scared by a long list of ingredients. Once you get a grip,all are at hand available at home.I have tried to simplify the recipe  as much as possible

Serves 4 – 5
Ingredients:-
1 kg Rice (parboiled  with few sprigs of mint leaves 2 cloves, 4 pepper corn, 1tsp shahjeera,1 small cardamon,4 tbsp salt, 1tbsp ghee)
1 kg chicken
2 medium size onions slice & fried to brown
Whole garam masala (2 cloves, 3pcs peppercorns, 1inch cinnamon, 1 black cardamon)
4tsp ginger garlic paste
1/2 cup curd (whipped )

For the Paste:
2 tsp red chilly powder
1/2 tsp Turmeric Powder
2 1/2 tsp Coriander powder
1 1/2 tsp garam masala powder
1 1//2 tsp salt
1/2 cup water

1/2 bunch coriander chopped
6 -7 mint leaves (Note: using excess will over power the flavour)
3 – 4 green chilly
2 medium size tomato slice 1 inch thick
1/2 tsp black pepper powder + 1/2 tsp salt
3 big spoon oil

2 tbsp pure ghee
few strands of saffron mixed in 1/2 cup of milk.

Method:
Prepare paste of the following masalas:

 2 tsp red chilly powder + 1/2 tsp Turmeric Powder + 2 1/2 tsp Coriander powder + 1 1/2 tsp garam masala powder + 1 1/2tsp salt + 1/2 cup water

Fry onion in oil till brown. Drain and keep aside on an absorbent paper.
Note:- For crispier onions, add 1/2 tsp of salt.
  • Add whole garam masala to the heated oil( used the same oil in which I fried onions).
  • Now add in the prepared masala paste with water. Fry for a few minutes.
  • Add in Chicken & fry for a minute
  • Crush & add in the fried onion the chicken. Stir
  • Add in ginger garlic paste. Stir continuously for a minute
  • Remove the vessel from flame & add in curd. Stir again for few minutes.
  • Mix in chopped coriander, mint & green chillies. Cook at a low flame till chicken is tender.

  1. While the chicken is cooking, cut the 2 tomatoes in 1inch slice.
  2. Heat 1 tsp oil in a nonstick pan & place tomatoes.Sprinkle black pepper powder & salt
  3. When soft (but not mushy) on one side  turnover & sprinkle black pepper powder & salt.Cook till soft.

ASSEMBLING THE BIRYANI

  1. First of all spread the 1/2 of the par boiled rice in a deep flat pan (I use a special vessel call Lagan for this process)
  2. Spread the cooked chicken. On it the prepared tomato slices
  3. Spread the remaining 1/2 rice. Pour  over in circle the safron + Milk Mixture. 
  4. Now pour the ghee on the rice & a brown onions
  5. Cover with aluminium foil & keep on Dum on low flame for 1/2 n hour.
  6. Dum: I have an old iron pan. Heat this pan on full flame for 5 minutes. Now slow the flame & put the prepare Biryani vessel on it.
Ready to eat. Njoy!!