Source(google.com.pk)
If you are wondering why not just pour the dal over your rice and save yourself trouble, you’ll have to believe me when I say making this biryani is worth it! It is so much more than the sum of its parts. Partially cooked lentils and rice are brought together in delicious harmony in a spicy coconut sauce that is addictive by itself. They finish cooking in the sauce, absorb its flavours and become this wonderful biryani. Feel free to add other veggies such as diced zucchini, red peppers, green beans – really whatever is in your fridge. Throw them in along with the onions when sautéing. And if you don’t feel like a biryani, then just cook the veggies in the delicious sauce and you have a fantastic curry on hand. See, so much more than the sum of its parts!
Ingredients:
1 cup French green lentils (substitute regular brown lentils if desired)
1 cup basmati rice
2 tbsp vegetable oil
½ tsp cumin seeds
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp minced ginger
6 plum tomatoes, fresh or canned, pureed
1 cup canned unsweetened coconut milk
Salt to taste
1 tsp each: ground coriander, ground cumin, garam masala, dried fenugreek leaves
½ tsp each: cayenne pepper, turmeric
¼ cup chopped fresh coriander
Soak lentils in enough water to cover for 1 hour. Drain. Bring 4 cups of water to a boil, add lentils, reduce heat to medium and cook till the lentils are just tender but not mushy, about 8 minutes. Skim off any foam that rises to the top. Drain lentils in a sieve and spread on a tray to cool.
Meanwhile, bring another 4 cups of water to a boil in separate saucepan. Add rice, reduce heat to medium and cook until rice is just tender but not mushy, about 8 minutes. Drain in sieve and spread on a tray to cool.
Warm oil in deep non-stick skillet over medium high heat. Add cumin seeds, splutter for 30 seconds. Add onions, garlic and ginger. Sauté until softened and lightly browned, about 5 minutes. Reduce heat to medium and add tomatoes. Cook until slightly thickened, about 5 minutes. Add coconut milk, salt, spices and fresh coriander. Cook until mixture starts bubbling, about 2 minutes.
Add reserved lentils and rice and gently mix them in. Cover and let biryani heat up for 5 minutes. Turn heat down to medium low and cook for 30 minutes, without uncovering the skillet or stirring the biryani in between.
At the end of cooking time, uncover skillet and mix the biryani gently. It should be completely dry at this point and rice should be fluffy. If it is not, then cover and cook for another 10 minutes. Let biryani sit for 10 minutes before serving.
Ingredients:
Marinade
2 lbs Chicken cut up into 2” pieces
½ cup Yogurt
1 1/2 tbsp Ginger Garlic Paste
2 – 3 tsp Chili Powder
2 tsp Coriander Powder
12 small Chilies split into two
1 cup chopped Mint Leaves
1 cup chopped Cilantro
½ tsp Turmeric
Juice of 1 lime
Salt to taste
Garam Masala Powder
10 Pepper Corns
10 Coves
½ tsp Cardamom Seeds
½ tsp Sahajeera or Black Cumin
1” Cinnamon Stick
1 Large Onion sliced
1 cup Oil
½ tsp of saffron strands
½ cup milk
4 cups Basmati Rice soaked for 30 minutes
Spices for boiling rice
6 Cardamoms
3 Cloves
2 Bay Leaves
1 Bay Flower or Biryani Flower
1 tsp Sahajeera
½ tsp Ginger Garlic Paste
1 tbsp of Oil
First Full of Salt
Method:
Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
Grind all the ingredients listed under garam masala to a fine powder.
Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
In pan heat oil and fry the onions until light golden brown.
Soak saffron in hot milk.
In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
One good boil after adding rice
One good boil after adding rice
Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.
Cooking dum biryani with a sealed sauce pan and a heavy object on it
Cook biryani for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. Let it sit for 10-15 minutes before opening it.
Mix the rice and serve it hot with raita or chicken shorva or mutton shorva.
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Prepare Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
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