Biryani is a dish made of Basmathi rice and meat or egg or vegetables along with Indian spices. Its prepared by cooking in low and constant heat (olden days coal was used). The vessel or pot used for cooking is sealed using various methods. They are : 1.Sealing the lid using soft dough made of maida(APF) or wheat flour; 2.Placing a heavy stone or brick over the lid; 3.Placing coal over the lid for even cooking; 4.Placing a heavy vessel full of warm water; 5.Tying the rim of the lid with cotton cloth. Even eggetarians can try this recipe as it does not contain meat. So here goes the recipe.
Ingredients
Rice - 2 1/2 cups,
Cardamom - 2nos,
Cloves - 2nos,
Cinnamon stick - 1 small piece,
Bay leaves - 2 nos,
Salt - 1 1/2 tsp,
Egg - 5 nos,
Oil - 3 tbsp,
Cumin seeds - 1 tsp,
Onion - 1 no. medium sized finely chopped,
Tomato - 2nos. finely chopped,
Coriander powder - 2 tbsp,
Chilly powder - 1 1/2 tbsp,
Garam masala - 1tsp,
Turmeric powder - 1/4 tsp,
Salt - 1/2 tsp.
Masala Ingredients to grind
Ginger - 1" piece,
Garlic - 5 to 6 cloves,
Coriander leaves - handful
Mint leaves / pudina - 15 to 20 leaves,
Green chilly - 1no.,
Garnishing
Onion - 5 no. medium sized,
Oil - 1/4 cup,
Coriander leaves finely chopped - 3 tbsp,
Roasted cashew nuts - 2 tbsp(optional),
Turmeric powder - 1/4 tsp,
Milk - 2 tbsp,
Lemon extract - 1 tbsp.
Salt - 1tsp.
How to make
A. Preparation:
1. Boil 6 to 7 cups of water in a pot, add rice along with cardamom, cloves, cinnamon, bay leaves and salt. Boil till its 75% cooked. Strain out the rice along with spice and spread in a wide plate to cool.
2. Boil egg, remove shell and cut each into two long pieces.
3. Chop the onions - 5nos. into thin long slices and fry in 1/ 4cup oil till brown color. Drain and remove into a bowl. Reserve the remaining oil for Dum preparation.
4. Heat 3 tbsp oil, add cumin and saute, add onion and saute till its translucent, add the ground masala paste ans saute till the raw smell is gone. Add all the masala powders, tomatoes and saute till the tomatoes are soft.
6. Pour 1/4 cup water saute well and cook for 5 minutes with lid closed till it becomes a thick gravy.
7. Warm 2 tbsp milk and add turmeric and keep aside.
B. Dum Preparation:
1. Take a heavy bottom vessel with a tight lid. Place all the ingredients in layers as mentioned below.
Layer 1: Smear the vessel with remaining oil used for frying onions. Place a 1 inch thick layer of boiled rice.
Layer 2: Add half of the masala gravy, then place the half cut eggs and again the remaining masala gravy.
Layer 3: Layer the remaining rice cooked with spice. Pat slowly with the back of ladle to even out the rice.
Layer 4: Spread the fried onions, chopped coriander leaves and cashew nuts.
Layer 5: Sprinkle the turmeric milk and the lemon extract all over.
2. Heat a thick iron pan(used for making dosa or chapatti). Close the biryani vessel with a tight lid and place it over the pan.
3. Cook in high flame for 3 to 4 minutes, then lower the flame and cook for 25 to 30 minutes. For better results place a heavy object like stone or brick over the lid while cooking.
4. Serve hot with raitha or cucumber salad.
Ingredients
Rice - 2 1/2 cups,
Cardamom - 2nos,
Cloves - 2nos,
Cinnamon stick - 1 small piece,
Bay leaves - 2 nos,
Salt - 1 1/2 tsp,
Egg - 5 nos,
Oil - 3 tbsp,
Cumin seeds - 1 tsp,
Onion - 1 no. medium sized finely chopped,
Tomato - 2nos. finely chopped,
Coriander powder - 2 tbsp,
Chilly powder - 1 1/2 tbsp,
Garam masala - 1tsp,
Turmeric powder - 1/4 tsp,
Salt - 1/2 tsp.
Masala Ingredients to grind
Ginger - 1" piece,
Garlic - 5 to 6 cloves,
Coriander leaves - handful
Mint leaves / pudina - 15 to 20 leaves,
Green chilly - 1no.,
Garnishing
Onion - 5 no. medium sized,
Oil - 1/4 cup,
Coriander leaves finely chopped - 3 tbsp,
Roasted cashew nuts - 2 tbsp(optional),
Turmeric powder - 1/4 tsp,
Milk - 2 tbsp,
Lemon extract - 1 tbsp.
Salt - 1tsp.
How to make
A. Preparation:
1. Boil 6 to 7 cups of water in a pot, add rice along with cardamom, cloves, cinnamon, bay leaves and salt. Boil till its 75% cooked. Strain out the rice along with spice and spread in a wide plate to cool.
2. Boil egg, remove shell and cut each into two long pieces.
3. Chop the onions - 5nos. into thin long slices and fry in 1/ 4cup oil till brown color. Drain and remove into a bowl. Reserve the remaining oil for Dum preparation.
4. Heat 3 tbsp oil, add cumin and saute, add onion and saute till its translucent, add the ground masala paste ans saute till the raw smell is gone. Add all the masala powders, tomatoes and saute till the tomatoes are soft.
6. Pour 1/4 cup water saute well and cook for 5 minutes with lid closed till it becomes a thick gravy.
7. Warm 2 tbsp milk and add turmeric and keep aside.
B. Dum Preparation:
1. Take a heavy bottom vessel with a tight lid. Place all the ingredients in layers as mentioned below.
Layer 1: Smear the vessel with remaining oil used for frying onions. Place a 1 inch thick layer of boiled rice.
Layer 2: Add half of the masala gravy, then place the half cut eggs and again the remaining masala gravy.
Layer 3: Layer the remaining rice cooked with spice. Pat slowly with the back of ladle to even out the rice.
Layer 4: Spread the fried onions, chopped coriander leaves and cashew nuts.
Layer 5: Sprinkle the turmeric milk and the lemon extract all over.
2. Heat a thick iron pan(used for making dosa or chapatti). Close the biryani vessel with a tight lid and place it over the pan.
3. Cook in high flame for 3 to 4 minutes, then lower the flame and cook for 25 to 30 minutes. For better results place a heavy object like stone or brick over the lid while cooking.
4. Serve hot with raitha or cucumber salad.
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