Tag Archives: biryani collections

Chicken Dum Briyani / How to make Chicken Dum Briyani / Easy Chicken Dum Briyani

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Biryani is my family’s all-time favorite, particularly when it comes to my hubby and son – it’s their all-time favorite. So, biryani is a must in our lunch menu at least once in a week. After my you tube channel, there was request for Chicken Dum Biryani in simple and easy method.

CLICK HERE for Briyani collections and CLICK HERE for more chicken recipes.

Chicken Dum Biryani has the same ingredients as chicken biryani but a complete change in the preparation method. Both rice and chicken gravy is prepared separately and finally they are combined together and cooked. Also here the food color is used to give color for few stalks of rice and let me share the recipe…

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Chicken Dum Biryani

Ingredients:

  • Chicken – ½ kg
  • Long grain / Basmathi Rice – 3 cups (1 cup = 160 ml)
  • Mint leaves + Coriander leaves – 1 cup
  • Green chilli – 1 no
  • Onions – 2 ½ no’s (medium size)
  • Tomato – 1 no (medium size)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Cinnamon – 2 no’s (1 “inch stick)
  • Star Snise – 3 no’s
  • Bay leaf – 3 no’s
  • Cloves – 6 nos
  • Oil – 2 ½ tbsp
  • Ghee / Clarified butter – 2 ½ tbsp

Making of Chicken Dum Biryani –

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Clean and finely chop the coriander + mint leaves.
  • Peel and finely chop the onions and tomatoes, slit green chilli to equal halves and keep it aside.
  • Wash the rice in water and drain the water, keep it aside.
  • Meanwhile, heat 6 cups of water in a heavy bottom vessel, add cinnamon, cloves, star anise, bay leaf (each one) to the water.
  • Cover with the lid and let it to boil.
  • Add the cleaned rice to the water, once it starts boiling followed by salt for rice.
  • Cook in medium flame, until the rice is 90% cooked.
  • Once cooked, drain the water and spread the rice in plate and keep it aside.
  • Heat another heavy bottom vessel, pour oil + ghee/clarified butter, add the leftover cinnamon, cloves, cardamom, bay leaf and star anise.
  • Add the slit green chilli followed by half the quantity of mint + coriander leaves, cook until the leaves turn dark green in color.
  • Add the onions and cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the spice powder (turmeric, chilli and coriander powder), cook until the raw smell goes off.
  • Add the chicken followed by salt and cook for 3 mins.
  • Pour water, cover and let the chicken.
  • Remove the lid when the chicken is cooked.
  • Turn the flame to low, add the cooked rice to the gravy, spread it over the gravy, sprinkle finely chopped mint + coriander leaves, over the rice.
  • Mix the red food color with few drops of water, sprinkle it all over the rice.
  • Cover the vessel with a lid, place a weight over the lid, so that the vapour does not escapes out.
  • Cook in medium flame for 10 mins.
  • Remove the weight and lid, gently fluff the rice with a spoon and transfer it to a vessel.

Serve hot with any raita. I have accompanied it with onion-tomato raita and chicken 65.

Karachi Briyani / Karachi Mutton Briyani – Ramzan Special

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Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.

I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…

For more Biryani recipes, CLICK HERE.

Preparation Time – 15 mins

Cooking Time – 40 mins

Serves – 5 nos

1 cup – 160 ml

Ingredients:

  • Mutton / Lamb – 300 gm
  • Basmathi / Long grain rice – 2 ½ cups
  • Ghee / Clarified butter – 2 tbsp
  • Oil – 4 tbsp
  • Garlic – 9 cloves
  • Ginger – 2” inch piece
  • Black peppercorns – 10 nos
  • Red chillies – 1 no
  • Green chillies – 2 nos
  • Garam Masala – 1 ¼ tbsp
  • Cloves – 8 nos
  • Star Anise – 3 nos
  • Cinnamon – 2 nos (1” inch piece)
  • Bay leaf – 2 nos
  • Turmeric powder – ½ tsp
  • Onions – 3 nos
  • Tomato – 2 ½ nos
  • Yogurt / curd – ¾ cup
  • Coriander leaves – 4 stalks
  • Mint leaves – 10 stalks
  • Salt to taste

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
  • Finely chop the tomatoes into pieces and keep it aside.
  • Chop the coriander stalks and mint leaves, keep it aside.
  • Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
  • Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
  • Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
  • Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
  • Add in the tomatoes and cook for few mins or until they turn mushy.
  • Add in the mutton pieces along with salt and cook for few mins.
  • Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
  • Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
  • Remove the lid when the pressure subsides.
  • Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
  • Pour in half the quantity of mutton pieces along with the gravy.
  • Again add in the leftover steamed rice and spread it all over the vessel.
  • Pour in the leftover mutton pieces and the gravy.
  • Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
  • Mix a tbsp of water with red color and sprinkle it over the rice.
  • Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.
  • Carefully remove the lid, mix the rice.

Serve hot. Goes out well for lunch with raita. I have served it with onion-tomato raita, cucumber slices and Brain fry.

Note: You can increase or decrease the quantity of red chillies and pepper corns as per your taste buds.

For more Ramzan/Ramadan/Iftar recipes, Click here.

 

Egg Biryani

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Egg Biryani is my long wait to get blogged, feel that today might be time to get into the blog, as the pictures was in my folder for almost a month time.

Egg and Biryani are my son’s favorite dish nowadays, thought of paring both as Egg Biryani. Egg Biryani is one such easy, simple and less time consuming Biryani. Now glad that I got one more Biryani to my Biryani collections: https://madraasi.com/2015/07/17/biryani/ . Let us move on to the recipe…

Egg Biryani

Egg Biryani

Ingredients:

  • Eggs – 4 nos
  • Long Grain (Basmathi) rice – 2 ½ cups
  • Onions – 4 nos (medium sized)
  • Coriander – 7 to 8 stalks
  • Mint – 7 to 8 stalks
  • Cloves – 4 nos
  • Cinnamon – 2 nos (1 inch stick)
  • Bay leaf – 2 nos
  • Cardamom – 4 nos
  • Star Anise – 3 nos
  • Yogurt/Curd – 3 tbsp
  • Ginger-garlic paste – 1 ½ tbsp.
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Saffron strands – few strands
  • Milk – 2 tbsp
  • Salt to taste
  • Ghee/Clarified butter – 2 tbsp
  • Oil – 1 tbsp

Preparation:

  • Boil the eggs, de-shell, slit in between and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Add saffron strands in hot milk, keep it aside, and let it dissolve.
  • Peel and finely chop 2 nos of onions and thinly slices the leftover onions.
  • Wash and chop the coriander and mint leaves, keep it aside.
  • Heat oil in a heavy bottomed kadai, pour in a tbsp. of ghee/clarified butter and a tbsp. of oil, and add in the cloves, cardamom, cinnamon, star anise and bay leaves. Wait until they crackle.
  • Add in half the quantity of finely chopped onion and cook until they become golden brown.
  • Pour in 4 cups of water, let it boil and then add in the rice along with the required amount of salt.
  • Cook until the rice is ¾ th done, drain the water, spread the rice over the plate and keep it aside.
  • Heat the leftover oil and ghee/clarified butter in a kadai, add in the thinly sliced onion and cook until they turn golden brown, sprinkle little salt and cook until they turn dark brown.
  • Remove only the onions to a plate and keep it aside.
  • Now add in the leftover flavored spices (cloves, cardamom, star anise, cinnamon and bay leaves), wait until they crackle.
  • Add in the leftover finely chopped onions, ginger-garlic paste and cook until they start turning golden brown.
  • Add in the half the quantity of finely chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the spice powders (turmeric pow, chili pow, coriander pow) and cook until the raw smell goes off.
  • Pour in the yogurt/curd and cook for few mins.
  • Add in the eggs, cook for few mins, pour in a cup of water, cover and cook until the oil floats on the top of the gravy.
  • In a heavy bottomed kadai, add in a tsp of oil, spread half the quantity of rice as a bed, then pour over half the quantity of gravy over the rice, then sprinkle little of the finely chopped coriander and mint leaves.
  • Again continue the same process from rice till the gravy and then sprinkle little rice over the top and sprinkle the saffron milk along with ½ cup of water, spread the browned onions over the rice along with the leftover mint and coriander leaves.
  • Cover the vessel with the lid and keep a weight over the lid (no vapour should be realeased). Keep in high flame for 10 mins and in medium flame for 5 mins.
  • Remove the lid carefully, give a stir and transfer to a bowl.

Serve hot with raita and any gravy.