Posts Tagged biriyani
This is my first post of 2012. I know you were wondering that this blog is dead or I stopped cooking, but here it is still alive. No way I would stop cooking, just that I have not been posting.
This dish deserves a post, as this is the first time I am making biriyani in this method, which is restaurant style, the meat and rice are partially cooked separately and then mixed together and cooked fully. Initially I thought this would be a lengthy process, but it wasn’t that bad. The last time I made biriyani in a pressure cooker, I ended up not liking it much, and I had to force myself to eat it without wasting it.
Marination of the chicken:
In a wide bowl, add the following:
1) 1 lb of chicken pieces (I used a mix of boneless thighs + chicken breast)
2) 2 tbsp of plain yogurt
3) 2 tbsp of ginger + garlic paste
4) 10 slit green chillies (according to the desired spice-ness)
5) 1 tbsp of red chilli powder or 2 tbsp of ‘chicken biriyani’ masala (spice powder that is available in indian groceries)
6) 1 tbsp of salt
7) 2 tbsp of oil
Mix everything together until the chicken pieces are coated well and refrigerate for overnight or at least 3 hours
A) Preparation of the rice:
1) Rinse and wash about 2 cups of basmati rice
2) In a wide bowl, bring 4 cups of water to a boil (5 mins) + 1 tsp of oil, add the rice and turn it on high, let the rice to roll over or boil (takes about 6-7 mins) and switch of the rice, and drain the water in the rice and let it cool
B) Chop 1 medium red onion and fry it for 7-8 mins until golden brown in a pan with 2 tbsp of oil and set it aside
C) Cook the chicken and layer the biriyani:
1) In a wide pan, add 2 tbsp of oil, add the marinated chicken and keep it closed, stirring for every 7 mins for about 30 mins until the meat is cooked
2) Remove the cooked chicken to a bowl
3) In a wide stockpot, start with a layer of half-cooked rice + sprinkle fried onions + 1 layer of chicken alternatively and once all the rice and chicken has been layered, cover it and either put it in the oven at 350C for about 25 minutes, or on the stove top for 25 – 35 mins on low flame. Close the lid tightly by lining with an aluminium foil so that the steam does not escape.
4) After 25 mins, open the pot, check whether the rice is cooked, add 2 tbsp of ghee(melted butter) + 1/2 cup of chopped cilantro, mix everything together and serve hot.
* The rice in biriyani should get cooked by the moisture from the meat and the steam, but sometimes it might not get cooked fully, so you might want to sprinkle about 4-5 tbps of water and keep it closed and cook it for 8-10 mins on low flame
Though I can call myself a quick cook who can cook up a decent biriyani under 50 minutes given there are 4 guests at home, but i still love to try all the variations that you can do the preparation process that can alter the taste of the outcome with simple changes in the process of making/mixing the ingredients.. this is a version adapted from a friend, i will save my version for another post.
Grind 2 cardamom + 3 cloves + 1 tbsp fennel seeds + 12 green chillies + 3 tomatoes + 5 garlic pods + 2 inch piece of ginger + coconut (1/4 cup – optional) into a fine paste – takes about 7 mins.
Wash and marinate 1 lb of chicken thighs with 1/4 tsp of turmeric + 1 tbsp of chilli powder + 1 tbsp coriander powder + ground spice paste + salt + 1 /2 cup of yogurt for 40 minutes.
Wash 1.5 cups of basmati rice and cook for 7 minutes in a wide vessel with about 4 cups of water and 1 tsp of oil. Once the rice grains are 1/2 cooked, drain the excess water and fork it to prevent the grains from sticking together – 8 minutes
In a pressure cooker, add 2 tbps of oil, add 1 tsp of jeera seeds, saute 1 onion vertically sliced, add the marinated chicken mixture and cover it and cook for 12 minutes or so. Dont add water, the chicken and the tomatoes in the paste will secrete enough water. Check the salt, and pressure cook the chicken for 1 whistle only in medium heat. Takes about 10 minutes and switch off the stove – 12 minutes
Once the pressure in the cooker is release, assemble for biriyani in a non-stick wide mouthed vessel, place a layer of chicken gravy, alternating with a layer of rice and a layer of mints (pudhina + coriander leaves) – 5 minutes
Cover the vessel with a lid and place it in the oven for 25 minutes at 300C. If you dont have a conventional oven, then use the stove top and keep it for 20 minutes in the lowest flame.
Switch off after 25 minutes and fork the mixture gently to mix the rice and the gravy.