MUGHLAI BIRYANI
INGREDIENTS:
For the meat:
1kg lamb/ chicken cut into 2" pieces
(If using chicken, use breast or thigh fillet)
4 large onions sliced thin
2 tsp garlic paste, 2 tsp ginger paste
2 tbsp almonds
6 tbsp ghee
1" stick of cinnamon, 5 cloves, and 3 pods cardamom
8 peppercorns, 1 tsp coriander powder
1 tsp cumin powder, 1 tsp garam masala
1 cup yoghurt 2 tsp lemon juice
1 cup chicken stock
2 tbsp finely chopped coriander leaves
Salt to taste
PREPARATION & METHOD
1 Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes, remove skins from all the almonds and keep aside
2 Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste
3 Heat a handi, add rice and enough water to cook, add salt to taste. Let the rice to boil. Cook till almost done.
(To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core.)
4 Turn off the fire. Strain and keep drained aside.
5 Heat 3 tbsp of oil in a pan and fry 2 of the onions till deep golden, drain and keep aside on paper towels
6 Heat 3 tbsp of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, and peppercorns. Sauté it. Add the 2 remaining onions and fry till they are translucent. Add the ginger-garlic-almond paste and fry for 2-3 minutes.
7 Add all the spice powders - coriander, cumin and garam masala and mix well. fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed
8 Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
9 Cover the pot and allow cooking till the meat is tender.
FOR BIRYANI
Take a handi and grease with desi ghee, place evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice), garnish with the fried onions. Cover the dish tightly.
Dum it for 30 minutes, take off the lid at the time of serving and serve hot with
Raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt
INGREDIENTS:
For the meat:
1kg lamb/ chicken cut into 2" pieces
(If using chicken, use breast or thigh fillet)
4 large onions sliced thin
2 tsp garlic paste, 2 tsp ginger paste
2 tbsp almonds
6 tbsp ghee
1" stick of cinnamon, 5 cloves, and 3 pods cardamom
8 peppercorns, 1 tsp coriander powder
1 tsp cumin powder, 1 tsp garam masala
1 cup yoghurt 2 tsp lemon juice
1 cup chicken stock
2 tbsp finely chopped coriander leaves
Salt to taste
PREPARATION & METHOD
1 Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes, remove skins from all the almonds and keep aside
2 Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste
3 Heat a handi, add rice and enough water to cook, add salt to taste. Let the rice to boil. Cook till almost done.
(To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core.)
4 Turn off the fire. Strain and keep drained aside.
5 Heat 3 tbsp of oil in a pan and fry 2 of the onions till deep golden, drain and keep aside on paper towels
6 Heat 3 tbsp of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, and peppercorns. Sauté it. Add the 2 remaining onions and fry till they are translucent. Add the ginger-garlic-almond paste and fry for 2-3 minutes.
7 Add all the spice powders - coriander, cumin and garam masala and mix well. fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed
8 Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
9 Cover the pot and allow cooking till the meat is tender.
FOR BIRYANI
Take a handi and grease with desi ghee, place evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice), garnish with the fried onions. Cover the dish tightly.
Dum it for 30 minutes, take off the lid at the time of serving and serve hot with
Raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt
Comments
Post a Comment