Showing posts with label biryani. Show all posts
Showing posts with label biryani. Show all posts

 A very different and abundantly flavoured rice which was the outcome of collaborating two famous Arabic dishes - Al Faham and Mandi. One of those best dishes I have had. Try it to believe it! The method of cooking the chicken is very similar to the way Al Faham is made and rice is a version of Mandi with my own tweaks and twists. 



Ingredients



For the Chicken

  1. Chicken : 1 Kg ( Cut into pieces)
  2. Garlic : 10 cloves
  3. Ginger : 1 inch piece
  4. Green Chilli
  5. Mint leaves : a handful
  6. Salt : 1/2 Tsp
  7. Vinegar : 4 Tbspn
  8. Coriander Seeds : 4 Tsp
  9. Garam Masala powder : 1 Tsp
  10. Cumin Seeds/Powder : 1 Tsp
  11. Black pepper : 1 Tbspn
  12. Chicken Cube : 1
  13. Turmeric : 1/2 Tsp
  14. Dried Red chillies : 10
  15. Coriander Leaves
  16. Oil :2 Tbspn + 5 Tbspn

For the Rice

  1. Oil : 2 Tbspn
  2. Carrot : 1/2 thinely sliced
  3. Cashews : 10
  4. Raisins : 10
  5. Cinnamon : 1 inch stick
  6. Cardamom : 4
  7. Cloves : 4
  8. Onion : 1 sliced
  9. Ginger Garlic Chopped : 1 Tsp each
  10. Green Chillies : 2 whole
  11. Peppercorns : 1 Tsp
  12. Tomato : 1 ( Just beat in the mixie)
  13. Salt : 1.5 Tsp
  14. Dry lime :1
  15. Chicken cube :1
  16. Tomato Ketchup : 1 Tbspn
  17. Kabsa Masala : 1 Tbspn
  18. Water : 7 Cups
  19. Potato: 1 Cubed
  20. Rice : 4 Cups ( Long Grain Basmati)

Method

  1. Take ingredients from 2 to 7 in the first list in a blender and make a paste
  2. Marinate the chicken with this paste and rest for 1 hour
  3. Make a fine powder of ingredients 8 - 13 and add this to the marinated chicken
  4. Coarsely crush the dry red chillies and add this also to the chicken and marinate well along with 2 Tbspn oil
  5. Set aside the chicken for another 1 hour if time permits else cook right away
  6. Heat 5 Tbspn Oil and add the chicken and cook on low medium heat by flipping over in intervals. Add the chopped coriander leaves in between the cooking process.
  7. While the chicken is cooking prepare the rice. Soak 4 cups basmati rice
  8. Heat 2 Tbspn oil and fry the carrots and cashews and raisins for 2 mins and take it from the oil
  9. To the same oil add the whole masala in list 2 ingredients
  10. Add the ginger garlic and green chillies. Saute for a minute
  11. Add the chopped onions and saute for 5 mins
  12. Add the tomato puree and cook
  13. Add kabsa masala, dry lime, peppercorn and chicken cube and mix well ( List 2)
  14. Add water and allow to boil
  15. Add the washed rice and potato
  16. Cook until fry
  17. Now the chicken and rice is ready
  18. Put all the chicken pieces and masala on top of the cooked rice and dum for 5 mins by keeping a piece of burnt coal. This enhances the flavour but not necessary to do it
  19. Serve hot
Spicy Cooking!!
Shabana

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 Sindhi Biryani




For Rice

  • Basmati Rice : 3.5 Cups
  • Water : 6 Cups
  • Refined oil : 2 Tbsp
  • Tomato : 1 Sliced
  • Green Chilli : 2 Nos
  • Salt

For Masala

  • Chicken : 1 Kg
  • Onion : 2 Chopped
  • Ginger Garlic Chopped : 1 Tbspn each
  • Green Chilli : 6 Crushed or chopped
  • Cumin seeds : 1 Tsp
  • Bay Leaves : 3
  • Turmeric Powder : 1/2 Tsp
  • Cumin Powder : 1 Tsp
  • Red Chilli powder : 1 Tsp
  • Coriander powder : 1 Tsp
  • Garam masala : 1 Tsp
  • Salt for Masala
  • Puree of 1 Tomato
  • water : 1/4 cup
  • Cardamom Powder : 1/2 Tsp
  • Tomato : 1 whole cut into chunks
  • Coriander Leaves : Plenty
  • Mint leaves : Handful
  • Lime Juice : 1/2 lime
  • Red and yellow food colour mixed in little water ( Optional)
  • Refined oil : 2 Tbspn



Method

Prepare Rice

  1. Heat Oil and add the tomato and green chilli and add the washed rice.
  2. Add water and salt and cook rice until all water is dried

Prepare Masala

  1. Heat oil, saute onions and add ginger garlic and saute further
  2. Add the cleaned chicken and mix for 2 mins
  3. Add the cumin seeds and bay leaf and further mix for a minute
  4. Now add all the powders except the cardamom powder
  5. Mix well and add tomato puree and cook for few minutes
  6. Now add the water and salt and cook the chicken completely. While chicken is half cooked add the cardamom powder
  7. Once chicken is completely cooked add the one tomato cut into chunks and the mint and coriander leaves, followed with mine juice.
  8. Mix well for a minute and spread the chicken masala completely at the bottom of the pot.
  9. Spread the entire cooked rice on top of it and completely reduce flame and keep for 5 mins on Dum. 
  10. Add food colour on top of the spread rice, if preferred.
  11. Mix well and serve
Biryani Time!!
Shabana






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