Tag Archives: briyani variety

Cauliflower Dum Biryani

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One another interesting and delicious vegetarian briyani to my Biryani collections – Cauliflower Dum Briyani, which was inspired by a blogger friend – Lina.

I never expected this Cauliflower Dum Briyani would turn this much exotic and it was a hit in kitchen. My daughter thought as though it was chicken briyani and only when she found the cauliflower, she was shocked and told me never imagined it was cauliflower briyani. She packed it for lunch and told that all her friends loved it and want it to be packed more for other day.

Health benefits of Cauliflower: Cauliflower is a good source of fiber that aids in digestion and also prevents from abdominal disorders like stomach ulcers and colon cancer. It contains Vitamin-C which protects the joints and bones. Inclusion of cauliflower during pregnancy is essential due to the neural development of the baby.

I am taking this to Fiesta Friday #81 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Cauliflower Dum Briyani

Cauliflower Dum Briyani

Ingredients:

  • Cauliflower – 1 no
  • Basmathi rice – 2 cups
  • Onions – 1 ½ no
  • Yogurt/Curd – ¾ cup
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Tomato – 1 no
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Cinnamon – 2 nos (1 inch stick)
  • Cloves – 4 nos
  • Bay leaf – 1 nos
  • Shahi Jeera/Caraway Seeds – ½ tsp
  • Cardamom – 3 nos
  • Clarified Butter/Ghee – 2 tbsp
  • Salt to taste
  • Oil – 1 cup

Preparation:

  • Separate the cauliflower into medium sized florets.
  • Blanch the cauliflower (soak them in boiling water with little salt for 10 mins), drain the water and keep it aside.
  • Take the cauliflower florets in a large bowl, add in ginger-garlic paste, 2 tbsp of yogurt/curd and little salt, mix them gently and marinate for 30 mins.
  • Wash and clean the rice, drain the water and keep it aside.
  • Peel and finely chop the onions and tomatoes.
  • Boil water in a kadhai, add in 2 nos of cloves, a cinnamon stick, and 2 nos of cardamom, shahi jeera/caraway seeds and rice along with the required quantity of salt for rice.
  • Cover and cook, until the rice is 80% cooked, drain the water and keep it aside.
  • Clean the coriander and mint leaves and grind them to fine paste by sprinkling little water.
  • Meanwhile, heat a cup of oil in a kadai and deep fry the cauliflower florets, drain the oil and keep it aside.
  • Heat oil and clarified butter in a kadai, add in the leftover cloves, cinnamon, cardamom and bay leaf, cook for 3 mins.
  • Add in the chopped onions and cook until they turn golden brown.
  • Add in the chopped tomatoes and cook until they turn mushy.
  • Pour in the ground coriander mint paste and cook until they dark green in color.
  • Add in the turmeric powder, chili powder and coriander powder along with little salt and cook until the raw smell goes off.
  • Pour in a cup of yogurt/curd and cook for few mins.
  • Add in the deep fried cauliflower and pour in ½ cup of water, continue cooking for few mins.
  • Once the cauliflower gets blended well with the masala, remove from fire and spread the rice on the top of the gravy and prepare for dum.
  • Keep a griddle on the stove at medium flame and then keep the kadai over the griddle, cover it with the lid and place a weight over the plate. Keep in high flame for 5 to 10 mins (depends on the gravy with rice, be careful the rice or gravy should not be burned).
  • Remove the lid and give a stir.

Serve hot with Raita and any veg gravy. I have accompanied it with raita.

Sindhi Briyani (Chicken)

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Sindhi Biryani is a special biryani originating from the Sindh province of Pakistan. It is one of the most consumed dish of Pakistan cuisine. It is often made with goat or lamb, but when I found this recipe, I wanted to have it immediately, and so I prepared with chicken which was available by that time at home.

This biryani was delicious, still keeps me drooling. Soon have to try with goat, because there is a special taste for goat meat compared to chicken. The spiciness along with the tanginess of dried black raisins was awesome. But actually in this recipe, they use dried plums/prunes, since I don’t have prunes at home I substituted it with Black Raisins and soon I will come up with authentic version of sindhi biryani. Let us move on to the recipe…

It’s Friday and let me take this to Fiesta Friday # 77  hosted by angie@thenovicegarderner but this time it’s going to be tribute to our Fellow Blogger Selma of Selma’s Table.

Sindhi Briyani

Sindhi Briyani

Ingredients:

  • Chicken – 500 gm
  • Basmathi / Long grain rice – 2 ½ cups
  • Saffron threads – few strands
  • Milk – 1 cup
  • Cinnamon sticks 1” inch – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Shajeera – ½ tsp
  • Big onions – 3 nos
  • Tomatoes – 2 nos
  • Green chili – 1 no
  • Black Raisins – 75 gm
  • Mint + Coriander leaves – 1 cup
  • Yogurt / Curd – ½ cup
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Garam masala – 1 tsp
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Clarified butter/Ghee – 2 tbsp
  • Oil – 2 tbsp

Preparation:

  • Peel and thinly slice the onions (lengthwise). Slit the green chilies into two equal halves. Finely chop the coriander and mint leaves.
  • Clean and chop the chicken to medium pieces. Wash and drain the water from the rice, keep it aside.
  • Boil the milk and soak the saffron strands to the milk.
  • Mix chili powder, turmeric powder, coriander powder, and cumin powder and garam masala to a fine paste by adding little water.
  • In a heavy bottomed kadhai, pour in 3 litres of water, add in 2 nos of star anise, a bay leaf, a cinnamon stick, 4 nos of cloves, 3 nos of cardamom pods, few strand of mint leaves and bring it to boil.
  • Add in the rice and cook until it’s 75% done. Drain the rice and keep it aside.
  • In another heavy bottomed vessel, add in the ghee/clarified butter and cook the thinly sliced onions, wait until they turn dark brown in color.
  • Drain the ghee/clarified butter and remove ¾ portion of the fried onions to a plate.
  • Pour in the oil and add in the black raisins, leftover cloves, cinnamon, cardamom, bay leaf, star anise along with the fried onions and cook for 2 mins.
  • Add in the green chilies, ginger-garlic paste along with the leftover mint and coriander leaves and cook until they turn dark green in color.
  • Add in tomatoes and cook until they turn mushy.
  • Pour in the mixed spice paste and cook for few mins, until the gravy turns dark red in color or until the oil separates.
  • Add in the chicken pieces along with little salt and cook for 5 mins.
  • Pour in the yogurt/curd and cook for few mins.
  • Pour in 1 ½ cups of water, cover and cook until the chicken is cooked.
  • Now spread the steamed rice over the gravy and spread the reserved fried onions over the rice.
  • Pour in the milk soaked with saffron thread to the top of the rice and cover the vessel with airtight lid or cover it with a plate and place a weight over the plate, so that the aroma never escapes.
  • Keep in medium flame for 15 mins. Gently remove the lid and give a stir.

Serve hot with any raita, egg and chicken kebab. I have served it with raita and egg.

 

Chicken Briyani – Ambur Style

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As told earlier my hubby is a briyani lover, I search for more and more briyani recipes. But not only he even I love this Ambur chicken Briyani, when I started searching for the recipe, fund out many recipes but everything was similar to the basic briyani what we make, really got confused and there was only one single thing which change the taste, color and aroma of the Briyani, nothing but a commonly used ingredient “Dry red chillies”, this was the one which gives out unique taste to this Ambur Briyani. Let us move to the recipe…

Ambur Star Hotel - Chicken Briyani

Ambur Star Hotel – Chicken Briyani

Ingredients:

  • Jeera rice / Jeeragasamba Rice – 2 cups
  • Chicken – ½ kg
  • Dry chillies – 15 nos
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – a bark
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Yogurt / Curd – 3 tbsp
  • Salt to taste
  • Clarified Butter – 1 ½ tbsp.
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Soak red chilies in water for 15 mins. Drain the water and grind the red chilies to fine paste by adding little water.
  • Clean the rice, soak in water for 15 mins, drain and keep it aside.
  • Wash and finely chop the coriander and mint leaves, keep it aside.
  • Finely chop the tomato and keep it aside.
  • Heat oil and clarified butter/ghee in a pressure cooker, add cloves, cardamom, cinnamon, star anise and bay leaf. Wait until it turns dark in color.
  • Add in the ginger and garlic paste, cook until the raw smell goes off.
  • Add in the coriander and mint leaves, cook until they turn dark green in color.
  • Add in the onions and cook until they turn golden brown color.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the red chili paste and cook until the raw smell goes off or until the oil floats on the top.
  • Add in the chicken pieces along with salt, cook for few mins.
  • Pour in the curd/yogurt, add in the rice along with 4 cups of water, and cook until it starts boiling.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides and give a stir.

Serve hot with raita. I have accompanied this with raita and boiled egg. You can try out Easy Chicken briyani gravy for gravy.

Note: Use only Jeeragasamba rice and prepare red chili paste as given above, do not substitute it with red chili powder.