biryani · non veg

Chicken Dum Biryani

We all know there are different ways of preparing Biryani.. so this time I thought of trying a different recipe and big inspiration behind this recipe is the cook in my office whose food everybody loves. This one happens to be a very simple recipe using Shaan’s biryani masala unlike other Chicken biryani recipe I have posted here. Both the flavors are entirely different so there is no comparison really. I assure you that the first one in spite of being longer is definitely worth its time. So try both and share your feedback ūüôā

If you have a recipe too, please share! ūüôā






Ingredients

Dalchini – 2 pieces each 1 inch
Lavang – 5
Tej patta – 1 large
Chakra phool – 1
Shah jeera – 1 tsp
Jayphal – 1/2
Choti elaichi – 5
Badi elaichi – 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Half packet of Shaan’s Chicken Biryani Masala
500 gms chicken (bone/boneless)
500 gms basmati rice
2 large potatoes peeled and each cut into 4 pieces
1 tbsp ginger garlic paste 
[preferably homemade, market ginger garlic paste has vinegar and other acidifying agents which spoil the fun]
2 medium sized tomatoes pureed
3 onions finely chopped
6 green chillies finely chopped
1/2 cup chopped mint
1 large tsp tamarind pulp
[For preparing tamarind pulp, remove seeds and dip tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
1 cup of big pieces of your choice of vegetables like carrot, cucumber, french beans etc [optional]
1/4 cup ghee
1/4 cup oil
Salt to taste
[Shaan’s biryani masala has good amount of salt already, so check before you add more]

Wash and soak rice for 30 minutes.

Use a fork and prick the chicken and potato pieces, add ginger garlic paste and 1 tbsp biryani masala , mix well and marinade for at least 1 hour.

Add 1/4 cup water to marinated chicken and boil by covering with a lid on low flame till chicken becomes tender. Do not over cook as it will become tough. Increase the flame till water evaporates.

Meanwhile, bring 10 glasses of water to boil. Add some cardamom powder, small stick of dalchini and 2 tsp salt. Add the rice and boil till rice is partially cooked. Drain the water and evenly spread rice over a large wide plate/tray. Put some ghee and mix well gently.

Put half oil and half ghee in a heavy bottom cooking vessel , when its hot, fry the boiled chicken and potato till the edges turn brown, set aside.

In the same vessel, add all the spices and fry for few seconds. Now add onions and chillies and cook till onion becomes transparent. Add tomato puree and cook till oil separates. Add half packet biryani masala, tamarind pulp, chopped mint, vegetables (if any) and some salt to taste and mix well. Fry for few seconds. Add half cup water and cook for 5 minutes on low flame. Turn off the flame and move the contents to separate vessel.
Turn off the flame. Smear some ghee in the bottom and around the inside of the vessel. Spread half of the rice at the bottom , add half of the cooked chicken on top, then spread remaining rice and finally spread rest of chicken on top. Spread evenly and cover with lid.
Cook on low flame till the rice is cooked.

Well, you will know its done when the aroma of biryani fills your house ūüėČ ¬†It usually takes about 30 mins. Use a vessel that has heavy bottom, so that rice doesn’t get burnt at the bottom.

ps: wanted to share the pick of the vessel I cook biryani in (4th pic). One can make up to 3.5 kg biryani in this. It is quite heavy and thick which is important for slow cooking.






biryani · non veg

Chicken keema and Egg biryani

I just love keema biryani for the sheer convenience while eating, you know, don’t have to struggle with the bones or cut through pieces. I wanted to keep that part unchanged, hence clubbed keema with egg instead of chicken itself.

Why clubbing at all?? simply because I wanted to try something different, bring the goodness of 2 dishes into one. ūüôā

To give it a unique look, I wrapped the egg with keema and fried. Now, this you can have as it is also.

Ingredients

For Keema 
500 gms chicken keema/mutton keema
5 eggs (4 boiled and 1 raw)
2 tbsp Besan/ chana dal/ Bengal gram flour
1 tbsp seekh kabab masala [I use Shaan’s]
Salt to taste

For Egg Biryani

Spices
Dalchini – 2 pieces each 1 inch
Lavang – 5
Tej patta – 1 large
Chakra phool – 1
Shah jeera – 1 tsp
Jayphal – 1/2
Choti elaichi – 5
Badi elaichi – 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala

2 cups basmati rice

2 cups of cauliflower florets
1 cup carrot chopped into 1 inch long pieces
1 cup french beans cut into long pieces
3 eggs
2 tbsp ginger garlic paste
2 medium sized tomatoes pureed
2 onions finely chopped
2 onions cut into rings for making fried onions
1 cup curd (preferably hung curd)
1/2 cup milk



Mix all the ingredients for keema and wrap each of the boiled egg with it. Heat oil in a frying pan and fry the eggs till they turn brown. Cut each into half and keep aside.


Please follow the recipe for egg biryani here. Just skip the “preparing eggs” step as it has already been done here. Replace those eggs with the keema eggs.

Am sure you will love this tiny twist to egg biryani. 

ps:- if you are still left with some keema after you are done with eggs, make small patties and shallow fry. Use it as dressing of your biryani at the time of serving. Your guests will be “wowed” trust me ūüôā


biryani · Mutton biryani

Hyderabadi Mutton Dum Biryani

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); The Biryani series continues… today’s post is on Mutton Biryani.
You can also find other recipes here, Chicken Biryani, Egg Biryani

Of all of them, most tricky I would say is Mutton because it takes more time to cook and your biryani will be judged against the softness of the meat!

Lets start

Ingredients

Spices
2 tbsp raw papaya paste
[Helps in making the meat soft]
Dalchini – 2 pieces each 1 inch
Lavang – 5
Tej patta – 1 large
Chakra phool – 1
Shah jeera – 1 tsp
Jayphal – 1/2
Choti elaichi – 5
Badi elaichi – 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala 
[I use Shaan tandoori masala, its perfect!]
11/2 tsp amchur powder (or 2 tsp lime juice)


500 gms Lamb (bone/boneless)
2 cups basmati rice
3 large potatoes peeled and each cut into 4 pieces
1 cup carrot chopped into 1 inch long pieces
1 cup french beans cut into long pieces
2 tbsp ginger garlic paste 
[preferably homemade, market ginger garlic paste has vinegar and other acidifying agents which spoil the fun]
1/2 cup mint leaves , finely chopped
3 medium sized tomatoes pureed
3 onions finely chopped
2 onions cut into rings for making fried onions
11/2 cup curd (preferably hung curd)
[Hung curd : Put curd in a cotton cloth, tie from top and hang it for 40 mins, the water will drip away, hung curd is ready]
1/2 cup milk


Preparing meat marinade

After washing mutton thoroughly, try and remove as much excess water off the meat as possible.
Make thin cuts on all the pieces for masala.
In a bowl, add papaya curd, salt, kali mirch, amchur powder, red chilli powder, 1 tsp tandoori masala,haldi and mix well. Add meat and potato pieces and mix well.Set aside for 30 minutes.

Preparing Rice

Dry roast rice in a hot vessel by stirring continuously to avoid rice from getting burnt. Once rice grains turn brownish in color, empty the vessel into a plate. Now pour 6 glasses of water, 1 tsp of ghee in to the vessel and bring to boil. Add 1 tsp of salt,1 inch dalchini,5 cloves(lavang) to boiling water. 
Now add the roasted rice. Boil the rice for 5 minutes.
[Rice should not be completely cooked.Turn off the gas when you find the texture bite like.]
Drain rice using a strainer. Now place the stainer on top of the empty vessel so that excess water will drip away. 
[Remember not to leave the strainer on the kitchen platform or on a plate directly because it will make the bottom rice soggy.]
Rice for biryani is ready.
Preparing fried onions
Add 1 tsp ghee and 1 tsp oil to a frying pan. Add the onions (cut in rings) and fry them until they turn completely brown.During the process, add a pinch of salt as it fastens the process.
[Ideally, onions have to be deep fried in a pan full of ghee, it adds extra taste!So do that if you wish to.. but at the expense of few extra calories..]
Preparing masala
Step 1 >> In a hot pan, add 1 tsp ghee and saute beans and carrots on high flame by stirring occasionally for 5 mins. Add some salt, kali mirch, amchur powder, red chilli powder, 1/4th tsp tandoori masala,pinch of haldi and fry for another min on high flame. Move the contents to a vessel
[The vegetables should not be completely cooked, they should just brown on the edges.]
Step 2 >> Grind choti elaichi and nutmeg in a mortar.
Take a pressure cooker for cooking meat. Pour 1 tbsp ghee and 1 tbsp oil in it.Once it is hot,add tej patta,badi elaichi, choti elaichi and nutmeg powder,1 inch dalchini,1 tsp shah jeera,1 chakra phool and fry for 2 minutues on low flame.Now add half of finely chopped onions and fry.
When onions turn golden brown, add ginger garlic paste and fry.
Add marinated meat and fry on high flame by stirring occasionally for about 8-10 minutes.
Close the lid and leave it to cook till 6-7 whistles.
Keep aside till pressure drops.

Step 3 >>Use the hot pan from step 1 for frying the marinated potato pieces till they brown on the edges.
Add mutton curry from step 2 to this pan and mix well.
Add tomato puree mix well. Cover the lid and let it cook for 10 mins(till oil separates).

Add the vegetables to masala and fry for 5 mins on high flame.Add salt as per taste.
Optional step for those who want some coconut flavour, add 1/2 cup of coconut milk to the masala and let it simmer for 5 mins.
Dissolve saffron in 1/2 cup of warm milk.To this, add chopped mint leaves.
Turn off the stove and move the masala to another vessel. Brush the bottom and sides of biryani vessel with little bit of ghee.
Add half of the semi-boiled rice. Pour 1/4th cup of milk on the rice with a spoon so that it gets equally distributed.
Add half of the mutton masala and spread it evenly over rice. Now add rest of the rice and spread evenly.Pour rest of the milk and masala, spread evenly.
Add fried onions on top, spread evenly.
Cover the lid and put the vessel on low flame (on smallest burner).
[If the lid seals well, its good. Otherwise, seal the lid with the help of atta dough so as to preserve the aroma inside.]
Leave it to took for 25 mins.
Yummy Mutton Biryani is ready!

The following notes are very important considering the fact that a lot of people wonder what is that one differentiating factor between Pulao and Biryani.

Difference between Pulao and Biryani:

Pulao is a subtle form of Biryani.

However similar the ingredients may be, they will give out a distinct taste provided you follow a simple rule that ingredients are fried while making biryani and thats not the case with pulao. While making pulao, you should not fry the ingredients too much, you should just boil them in the pan so the rice cooks in the stock.

biryani · hyderabadi chicken biryani · Main course · non veg

Hyderabadi Chicken Dum Biryani

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); The Biryani series continues… today’s post is on Chicken Biryani. A must know recipe for the simple reason that you can prepare it any number of times and no one will ever be bored of eating.

Whenever I have guests at home, I prepare Biryani ūüôā I have noticed that no matter which state/ culture/vegetarian/non vegetarian category a person belongs to.. an Indian loves Biryani!
In fact I would say 3 things all Indians love is, Cricket,Bollywood and Biryani.

Here is a chicken biryani recipe which is a sure shot winner.

Try it!

Ingredients

Spices
Dalchini – 2 pieces each 1 inch
Lavang – 5
Tej patta – 1 large
Chakra phool – 1
Shah jeera – 1 tsp
Jayphal – 1/2
Choti elaichi – 5
Badi elaichi – 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala 
[I use Shaan tandoori masala, its perfect!]
11/2 tsp amchur powder (or 2 tsp lime juice)

500 gms chicken (bone/boneless)
2 cups basmati rice
3 large potatoes peeled and each cut into 4 pieces
1 cup carrot chopped into 1 inch long pieces
1 cup french beans cut into long pieces
2 tbsp ginger garlic paste 
[preferably homemade, market ginger garlic paste has vinegar and other acidifying agents which spoil the fun]
2 medium sized tomatoes pureed
2 onions finely chopped
2 onions cut into rings for making fried onions
1 cup curd (preferably hung curd)
[Hung curd : Put curd in a cotton cloth, tie from top and hang it for 40 mins, the water will drip away, hung curd is ready]
1/2 cup milk


Preparing chicken

After washing chicken thoroughly, try and remove as much excess water on chicken as possible.
Make thin cuts on all the pieces for masala to go inside.
In a bowl, add curd, salt, kali mirch, amchur powder, red chilli powder, 1 tsp tandoori masala,haldi and mix well. Add chicken and potato pieces and mix well.Set aside for 30 minutes.

Preparing Rice

Dry roast rice in a hot vessel by stirring continuously to avoid rice from getting burnt. Once rice grains turn brownish in color, empty the vessel into a plate. Now pour 6 glasses of water, 1 tsp of ghee in to the vessel and bring to boil. Add 1 tsp of salt,1 inch dalchini,5 cloves(lavang) to boiling water. 
Now add the roasted rice. Boil the rice for 5 minutes.
[Rice should not be completely cooked.Turn off the gas when you find the texture bite like.]
Drain rice using a strainer. Now place the stainer on top of the empty vessel so that excess water will drip away. 
[Remember not to leave the strainer on the kitchen platform or on a plate directly because it will make the bottom rice soggy.]
Rice for biryani is ready.
Preparing fried onions
Add 1 tsp ghee and 1 tsp oil to a frying pan. Add the onions (cut in rings) and fry them until they turn completely brown.During the process, add a pinch of salt as it fastens the process.
[Ideally, onions have to be deep fried in a pan full of ghee, it adds extra taste!So do that if you wish to.. but at the expense of few extra calories..]
Preparing masala
In a hot pan, add 1 tsp ghee and saute beans and carrots on high flame by stirring occasionally for 5 mins. Add some salt, kali mirch, amchur powder, red chilli powder, 1/4th tsp tandoori masala,pinch of haldi and fry for another min on high flame.
[The vegetables should not be completely cooked, they should just brown on the edges.]
Grind choti elaichi and nutmeg in a mortar.
Take a deep heavy bottom non stick vessel for cooking biryani.Pour 1 tbsp ghee and 1 tbsp oil in it.Once it is hot,add tej patta,badi elaichi, choti elaichi and nutmeg powder,1 inch dalchini,1 tsp shah jeera,1 chakra phool and fry for 2 minutues on low flame.Now add finely chopped onions and fry.
When onions turn golden brown, add ginger garlic paste and fry.
Add marinated chicken and potato pieces and fry on high flame by stirring occasionally for about 8-10 minutes (till chicken gets fried in the edges).
Add tomato puree mix well. Cover the lid and let it cook for 10 mins(till oil separates).

Add the vegetables to masala and fry for 5 mins on high flame.Add salt as per taste.
Optional step for those who want some coconut flavour, add 1/2 cup of coconut milk to the masala and let it simmer for 5 mins.
Dissolve saffron in 1/2 cup of warm milk.
Turn off the stove and move the masala to another vessel. Brush the bottom and sides of biryani vessel with little bit of ghee.
Add half of the semi-boiled rice. Pour 1/4th cup of milk on the rice with a spoon so that it gets equally distributed.
Add half of the chicken masala and spread it evenly over rice. Now add rest of the rice and spread evenly.Pour rest of the milk and masala, spread evenly.
Add fried onions on top, spread evenly.
Cover the lid and put the vessel on low flame (on smallest burner).
[If the lid seals well, its good. Otherwise, seal the lid with a help of atta dough so as to preserve the aroma inside.]
Leave it to took for 25 mins.
Yummy Chicken Biryani is ready!

The following notes are very important considering the fact that a lot of people wonder what is that one differentiating factor between Pulao and Biryani.

Difference between Pulao and Biryani:

Pulao is a subtle form of Biryani.

However similar the ingredients may be, they will give out a distinct taste provided you follow a simple rule that ingredients are fried while making biryani and thats not the case with pulao. While making pulao, you should not fry the ingredients too much, you should just boil them in the pan so the rice cooks in the stock.

biryani · Egg biryani · Eggetarian · hyderabadi Anda biryani · hyderabadi egg biryani

Hyderabadi Egg Biryani

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When I had just started cooking, there were two dishes that fascinated me the most, one was Biryani and the other, cakes. With time I have grown more and more fond of these 2 preparations. I enjoy not just savouring but also preparing them..

Preparing a Biryani is like an art, its a serious job and when you excel, it gives you great satisfaction.
Try this recipe of Egg Biryani and let me know how did you find it…

Happy cooking!

Ingredients

Spices
Dalchini – 2 pieces each 1 inch
Lavang – 5
Tej patta – 1 large
Chakra phool – 1
Shah jeera – 1 tsp
Jayphal – 1/2
Choti elaichi – 5
Badi elaichi – 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala

2 cups basmati rice
2 cups of cauliflower florets
1 cup carrot chopped into 1 inch long pieces
1 cup french beans cut into long pieces
3 eggs
2 tbsp ginger garlic paste
2 medium sized tomatoes pureed
2 onions finely chopped
2 onions cut into rings for making fried onions
1 cup curd (preferably hung curd)
1/2 cup milk


Preparing Rice
Dry roast rice in a hot vessel by stirring constantly to avoid rice from getting burnt. Once rice grains turn brownish in color, empty the vessel into a 
plate. Now pour 6 glasses of water, 1 tsp of ghee in to the vessel and bring to boil. Add 1 tsp of salt,1 inch dalchini,5 cloves(lavang) to boiling water. 
Now add the roasted rice. Boil the rice for 5 minutes.
[Rice should not be completely cooked.Turn off the gas when you find the texture bite like.]
Drain rice using a strainer. Now place the stainer on top of the empty vessel so that excess water will continue to drain off. 
[Remember not to leave the strainer on the kitchen platform or on a plate directly because it will make the bottom rice soggy.]
Rice for biryani is ready.
Preparing fried onions
Add 1 tsp ghee and 1 tsp oil to a frying pan. Add the onions (cut in rings) and fry them until they turn completely brown.During the process, add a pinch of 
salt as it fastens the process.
[Ideally, onions have to be deep fried in a pan full of ghee, it adds extra taste!So do that if you wish to.. but at the expense of few extra calories..]
Preparing eggs
Boil eggs for 10 minutes and remove the shell.Make small cuts on all eggs.Heat a pan and add 1/2 tsp ghee. Fry the egg pieces till they turn slightly 
brownish and add some salt, kali mirch, amchur powder, red chilli powder, 1/4th tsp tandoori masala.Cut each egg into 2 halves length wise and keep aside.
Preparing masala
In the same pan in which you fried eggs, saute beans, cauli flower and carrots on high flame by stirring occasionally for 5 mins. Add some salt, kali mirch, 
amchur powder, red chilli powder, 1/2th tsp tandoori masala,pinch of haldi and fry for another min on high flame.
[The vegetables should not be completely cooked, they should just brown on the edges.]
Grind choti elaichi and nutmeg in a mortar.
Take a deep heavy bottom non stick vessel for cooking biryani.Pour 1 tbsp ghee and 1 tbsp oil in it.Once it is hot,add tej patta,badi elaichi, choti elaichi 
and nutmeg powder,1 inch dalchini,1 tsp shah jeera,1 chakra phool and fry for 2 minutues on low flame.Now add finely chopped onions and fry.
When onions turn golden brown, add ginger garlic paste and fry. Add tomato puree and curd and mix well. Cover the lid and let it cook for 10 mins(till oil separates).
Add the vegetables to masala and fry for 5 mins on high flame.Add salt as per taste.
Optional step for those who want some coconut flavour, add 1/2 cup of coconut milk to the masala and let it simmer for 5 mins.
Dissolve saffron in 1/2 cup of warm milk.
Turn off the stove and move the masala to another vessel. Brush the bottom and sides of biryani vessel with little bit of ghee.
Add half of the semi-boiled rice. Pour 1/4th cup of milk on the rice with a spoon so that it gets equally distributed.
Add half of the masala and spread it evenly over rice. Place all the egg pieces(inner side down) on top of masala. Now add rest of the rice and spread evenly.Pour rest of the milk and masala, spread evenly.
Add fried onions on top, spread evenly.
Cover the lid and put the vessel on low flame (on smallest burner). 
Leave it to took for 25 mins.
Egg Biryani is ready! Will soon be posting the recipe of mirchi ka salan, which is the best accompaniment of Biryani. ūüôā
Do try out this recipe and leave a comment!