Ok guys here's my Biryani recipe. This is exactly how I make it!
4 mugs of rice
Approx 1.5 kg of chicken (legs and thighs/breast)
Around 6 big potatoes
250 grams of yoghurt
4 big tomatoes
4 medium onions
1-1.5 cups cooking oil
Bunch of mintleaves
Around 5 green chilli
Aalu bukhara (optional)
A few tspoons of foodcolour
1 lemon
1.5 tbspoon garlicpaste
1.5 tbspoon gingerpaste
3 bayleaves
4 small cardemoms (green)
4 big cardemoms
10 blackpeppercorns
8 laung
3 pieces of cinnamonstick
1.5 tbspoon whole cumin seeds
2 staranise
2 pieces of jaiphel
0.5 piece of nutmeg (grated)
1.5 to 2 (heaped) teaspoons red chilli powder
2 tbspoons corainderpowder
1 tbspoon cuminpowder
0.5 teaspoon turmericpowder
Around 2 teaspoon salt (correct it later if necessary)
1.5 tbspoon of (laziza) biryani masala
1- Wash and soak the rice for at least 2 hours
2- Heat the oil in a heavy based pan and add one sliced onion. Fry till golden/dark brown and take them out on a plate. Keep aside
3- Add the rest of the sliced onions in the oil, fry till golden brown and add the ginger and garlic paste.
4- Now add the bayleaves, cardemoms, blackpeppercorns, laung, cinnamon and fry.
5- Add the whole cumin and the chicken. Fry till everything is nicely coated.
6- In a seperate bowl add the yoghurt. Then add chillipowder, coriander powder, turmeric, cuminpowder, salt, biryani masala, anise, jaiphel and the nutmeg. Mix well.
7- Add the yoghurt mixture to the meat and stir well.
8- Add water, enough to cook the chicken.
9- Either fry the halved potatoes seperately in some oil till they're almost done or add them to the chicken mixture and let it cook with the chicken. (If you eat your biryani without potatoes then just skip this whole step)
10- Once the chicken is cooked and water has 'evaporated' add the cubed tomatoes and stir till oil seperates. Now add a bunch of mintleaves, green chillis and the alu bukhara (optional).
Your masala is ready.
11- In a big pan boil water (fill it till 3/4 of the pan). Add the soaked rice. Boil the rice untill they're almost tender. Should still be a bit of a 'bite'. Now drain the rice and wash them quickly with cold tapwater so they cool off (stop the cooking process).
12- In another pan add half of the rice. Make it even and add the juice of half a lemon and foodcolour
13- Add the chicken masala and then top with rest of the rice.
14- Add the rest of the lemon juize and some more foodcolour. Now finally add the fried onions and cover the pan tightly with foil.
15- Let it on 'dum' for around 20 to 30 minutes.
16- Mix the rice and ENJOY eating!
No pics today eitehr but last night i made mutton karahi frontier style, funguy posted a recipe way back when. It was a quick, yummy, delicious meal! Today i am craving the daal again so making orange+yellow daal along with keema+shimla mirch and apple crisp.
I love children and old people. Its everyone in between I can't stand - Don Imus
meat
tomatoes (I used about 6)
salt
red pepper powder
garam masala
white zeera
dhaniya powder
haldi
hari mirch (preferably small ones)
one lime or lemon
Put the meat in a pot. Let if cook in there for a few minutes (no ingredients yet). Stir till the meat turns brownish. Then add some water plus the spices and cover it. After it gets a bit tender add the tomatoes, lemon and green peppers (keep the pot covered). All this time keep stirring every now and then. After the tomatoes are dissolved see if you need to add oil. I didn't have to put a single drop of oil since the meat had it's own. At the end add dhaniya and that's about it. It's actually very simple.
u know ur husband is very lucky to have u shinoo !
"A State divided into a small number of rich and a large number of poor will always develop a government manipulated by the rich to protect the amenities represented by their property."
