Sunday, January 20, 2008

Easy Dum Biriyani

This is the easiest dum biriyani i have learnt and tastes amazing. Though it takes a while to prepare everything, the end result is worth all the work and time.

serving size 2-3

1.For rice
Basmati rice: 1 cup ( 250 gms)
Bay leaves: 1
cloves: 1
Cardamom: 1
oil: 1/4 tbsp

2.Biriyani masala-Toast and grind:
cumin: 1/4 tbsp
Black cumin: 1/4 tbsp
black pepper: 1/4 tbsp
fennel seeds: 1/4 tbsp
cloves: 2
Cinnamon stick: 1 inch
Cardamom: 2

3.Chicken Marination:
chicken: 1 pound
yogurt: 1/2 cup
lemon juice: 1 tbsp
coriander powder: 1/2tbsp
red chilli powder: 1/3 tbsp
ground powder from section2 above
turmeric powder: 1 pinch
mint leaves: 1/2 cup finely chopped
cilantro leaves: 1/2 cup finely chopped
ginger garlic paste: 2 tbsp
green chillies: 2 chopped fine
salt as required

4.Fried Onion
Slice half an onion to thin pieces and fry them in oil. Onions should turn golden brown

onions: 1 medium sized, sliced thin
Bay leaves: 2
star aniseeds:1
Marati moggu: 1
cashew nuts: handful
red and yellow saffron--a pinch each
oil: 3 tbsp

--Marinate chicken with ingredients mentioned in section3
--Boil water in a big container and add ingredients from section1. Cook rice until it is half cooked, strain the water and keep the rice aside
--Keep a container on the stove. The container should have a thick base and should be deep.Add oil, bay leaves,start aniseeds, marati moggu.
--Add the sliced onions and cashews
--Fry the onions until light brown and add the marianted chicken
--Dont close the container, cook the chicken for 10 minutes. Dont add water because chicken would leave water which is enough for biriyani
--Simmer the stove after 10 minutes.Spread the chicken so that it becomes like a bed for the rice
--Add the cooked rice over the chicken and spread it even
--Mix safron with little water and sprinkle on the rice. You could use red and/or yellow colors
--Add the fried onions over it, spread it
--Take a towel and cover the container. Place the lid over the towel and cover it tight. Have a very very low flame
--Leave it for 30 minutes and your biriyani is done.

When you serve the rice, take it from down so that you get both gravy and rice.

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