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May 6, 2004
Biryani at its best
Ingredients:
1kg rice
1 chicken cut into karahi pieces
4 potatoes cut into half pieces
2 tomatoes roughly chopped
1 cup yogurt
2 tsp red chilli powder
1 tbsp ginger/garlic paste
1 cup brown onion
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin seed
2 bay leaves
1 cup oil
1 tsp salt
1 tsp all spices
2 green cardamoms
2 black cardamoms
4 cloves
2 pieces of cinnamon
Yellow colour and kewra
4 green chillies
8-10 dried plums
1 bunch of coriander leaves roughly chopped
Method:
Heat oil, fry brown onion, add chicken and fry. Add potatoes, tomatoes, yogurt and fry, then add all masalas with green chillies and fry well. Add in 1 cup water and let the chicken get tender. Boil rice with salt. Put the rice and chicken in layers; sprinkle green masala, yellow colour and kewra. Simmer over low heat for 15 minutes.
Bombay biryani
Ingredients:
1 chicken cut into karahi pieces
1 cup yogurt
1 tbsp ginger/garlic paste
1 tsp all spices
1 tsp salt
2 tsp red chilli powder
8-10 dried plums
1 cup oil
6 onions
2 potatoes cubed
1/4 tsp cumin seed
3 cloves
1kg rice
1 cup water
1/2 bunch coriander leaves chopped
Method:
Marinate the chicken in a mixture of yogurt, ginger/garlic paste, all spices, salt, red chilly powder and dried plums for 2 hours. Heat oil and fry the onion till they are light golden. Remove with a slotted spoon and set aside. In the same oil fry the potatoes, remove with a slotted spoon and set aside. Put the chicken with all the marinade in the same pan, cover and cook till the chicken is tender. Stir and fry till the oil separates. Add the fried potatoes. In another pot, heat 2 tbsp oil. Add the cumin seeds, cloves, rice, water and 1/2 of the fried onions. When the water dries, remove a little rice from the top and add the chicken mixture. Sprinkle the coriander leaves and remaining fried onions on top.
Vegetable biryani
Ingredients:
1/2 kg rice
4 green chillies
1 cup beans
2 onions roughly chopped
1 tbsp ginger/garlic paste
1 cup yogurt
2 potatoes cut into cubes
1 cup peas
1 cup capsicum
1/2 bunch of coriander leaves
1 tsp all spices
1 brinjal
2 tomatoes
2 tsp coriander powder
1 tsp cumin seed
2 tsp chilli powder
1 cup spinach chopped
3 bunches of methi roughly chopped
salt to taste
Method:
Heat oil and fry onions until light golden, add in chopped methi with ginger/garlic paste, all seasonings, chopped tomatoes and a little water, fry well. Then add chopped spinach and all the other ingredients, when vegetables are done, remove. Boil rice till half done, make layers, sprinkle green masala and cook for 15 minutes.
Mattar pullao
Ingredients:
1 kg rice soaked for thirty minutes
1 tbsp cumin seed
1 cup yogurt
4 green chillies
2 tbsp red chilli powder
1 cup peas
1 tsp all spices
1 tsp ginger/garlic paste
2 onions roughly chopped
2 tomatoes roughly chopped
3 potatoes cut into four pieces
1/2 cup oil
yellow colour
boil eggs for garnish
Method:
Heat oil and fry onion till golden brown. Add peas, all spices, ginger/garlic paste, red chilli, coriander powder, turmeric powder and cumin seed. Add yogurt and fry well. Add water. When water starts boiling add in soaked rice and green chillies, cover and let it cook, then leave on dam for 10 minutes. Garnish with boiled eggs. Serve with raita and salad.
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