- Used Baba Biriyani Masala
- Prestige Pressure Cooker Pan [black - Hard Anodized Pressure] for cooking meat
- Prestige Popular Pressure Cooker [Alluminium] for cooking Biriyani
1 Medium Onion
2 Medium Tomatoes
Turmeric Powder
Ginger Garlic Paste
Mint & Corriander Leaves
Ghee
Salt
1/ Pressure cook meat (env 15 minutes) with 2 measure water + Turmeric Powder + a tsp of Ginger Garlic Paste.
2/ Drain but keep the water to be used for cooking biriyani.
3/ Wash 1 measure Rice, rinse and keep aside.
4/ In the Alluminium Pressure cooker [check whether the ring, valve & weight are in good condition]
5/ Add ghee, Fry onions, Add Ginger Galic Paster (1 tsp), Tomatoes & salt to cook them faster.
6/ Once they are dry, add the cooked meat and stir well for 2 minutes.
ATTN : Keep an eye on the flame. Soon you add ginger garlic paste, it will start to stick which is normal. Stir, stir, stir ...
7/ Add Baba Biriyani Masala and stir for 2 minutes.
8/ Add rice and stir gently coating it with the mixture - stir gently for 5 minutes.
9/ Add water - ATTN - 1 1/4 water for 1 measure rice.
10/ Sir well and use the water to degrease the inner surface of the vessel.
11/ When it starts to boil, add mint/corriander leaves and close the lid.
Important :
1/ After about 2 minutes, you will see bubbles or mild steam coming out of the nose.
2/ Immediately put the weight.
3/ Place the cooker in the lowest possible flame and cook it for 7 minutes
4/ Switch off the flame, but don't open. Leave it to be opened by itself, takes about 10 minutes.
5/ Open lid, mix well, close back lid, wait 5 minutes and then enjoy the biriyani.
1/ Remove as much meat as possible from the Chicken Drumstick.
2/ Cut the Chicken Drumstick into 2 halves
3/ Wash the meat
4/ Heat Ghee, add curry leaves, fry onions, add salt.
5/ Add meat, stir, add chilli powder, stir, add turmeric powder.
6/ When the meat becomes white, add 1/2 glass of water and cover cook it for 10 minutes or until the meat is soft.
7/ OPen the lid, add the Masala, mix well for 2 minutes, cover cook for another 10 minutes.
8/ Its done now - keep the gravy or dry cook it under low flame.
I will try it out, think I have all that is mentioned - even a thick bottom vessel.
For the masala - Previously I used to prepare masala right for the dish. For Biriyani (Amma Recipe) - Bayleaf + cloves + cardamon seeds, cinamon sticks + 1 TBS corriandre seeds + 1/4 cummin seeds + Nutmeg + Mace strands + star cinnamon. Fry them and grind them.
Meethi leaves, corriandre leaves & mint leaves. Dry onions + turmeric powder for coloring. Curd & coconut milk opptional.
Cook meat seperately. Fry rice in Ghee. Fry onions, tomatoes, ginger garlic, green chilli. Add meat. Add the prepared biriyani powder. Low flame. Mix well. Spread the mixture flat at the bottom of the vessel (cooker). Add rice little by little. Pour water along the wall. Cook with pressure weight on. Once you hear the 'hisss', remove and allow it to cool.
Now a days I don't prepare them this way - Directly use prepared masalas.
The link that you have given is interesting, will try out the chicken biriyani this week-end.
This is my first try, and it was fun to try this recipe. The Biriyani was fabulous & delicious, so soft and very very tasty.
Here is how I prepared it :
Marination time : 4 hours
Preparation time : 30 minutes
Cooking time : 1 hour
Waiting time : 15 mins
Need : Iron Tawa, Thick bottom vessel with lid & other usual spices & masalas.
Measures : 450 gms of Chicken Drumsticks + 180 gms of Basamathi Rice.
ACT I. Marination
1/ In a mixer add - Mint leaves, corriander leaves, small size red chilli, small size green chilli, ginger, garlic. Grind them into a fine paste.
2/ In a bowl add - 125 gms curd, a pinch chilli powder, a pinch turmeric powder, (chilli paste optional), SALT and then the paste you have prepared. Mix them all well.
3/ Wash the meat. For Chicken Drumstick or Leg pieces, slash cut the meat till the blade meets the bone. For bone less, just cut them into medium size. Mix it well with the 'marination paste' and cover it with transperent. Leave it in the fridge for 4 plus hours.
Image <sorry cannot add more images to the post>
4 hours later ... Take the marinated chicken from the fridge, remove the film and keep it in the room temperature.
ACT II. Cooking Rice
1/ Wash rice (you can soak it for 30 minutes, or fry it in ghee ... I did not do both)
2/ Boil water ( twice the quantity of rice), add SALT + 5 gms of garam masala. Let it boil for 2 more minutes.
3/ Add rice and cook it without covering in medium flame for 5 minutes.
4/ Drain water and spread the half cooked rice on a plate.
ACT III. Preparation
1/ Seasoning Masala : Take 3 cloves, few tiny pieces of Cinamon sticks, 1 Cardamon pealed, 1/2 Tsp Pepper seeds, 1/2 tsp of cummin seeds (replacement for shah jeera) and powder them.
2/ Chop Mint + Corriander leaves.
3/ In a Tbs of milk, add few strands of Saffron
4/ Fired Onions : You can buy them in the store, else this is how you can prepare them - Heat oil in a frying pan. When its quite hot, add tiny-choped onions. Fry for a minute and add SALT. Stir fry until they are evenly golden brown in color. Try very very hard not to burn them. Once golden brown, remove them from the oil and spread them over a absorbing kitchen paper or just leave them on a plate. Normaly, once they cool down they will be crispy.
5/ Make some dough.
6/ Make Raitha.
ACT IV. Dressing Marinated Chicken
1/ Add ghee in a frying pan. Once hot, add the prepared seasoning masala (ACT III. Preparation Point 1). After 30 sec, low the flame and place the marinated chicken over the ghee.
2/ Place them one by one and make sure each piece gets well coated on all sides. Once all meat are in the pan, pour the liquid that is still present in the marinated vessel into the frying pan.
3/ Bring it to a heat. Cover it and cook it for 10 minutes under low flame.
4/ After 10 mins, open the lid, turn the meat, and cook it for another 10 minutes.
5/ No need to add water, the meat will ooze some. Once 10+10 minutes done, switch of the flame and leave it open.
ACT V. Dum Ka Biriyani
1/ Take a thick bottom vessel which comes with a lid. Coat its bottom and the walls with ghee.
2/ Place the meat pieces flat at the bottom. Fill the gaps by arranging them close to each other.
3/ Pour 1/3 of juice from the frying pan over it.
4/ Spread flat half of the rice over the meat.
5/ Pour the second third of the juice from the pan over the rice.
6/ Spread the rest of the rice and the final portion of juice over it.
7/ Garnish it with : Mint + corriandre leaves, fried onions, saffron.
8/ Cover the lid and seal the edges with dough.
9/ Heat a iron tawa over medium heat and once hot, place the Biriyani vessel over it. Let it for 15 minutes. Then, low the flame to the lowest, and let it for 45 mins.
10/ After an hour, cut the flame and let it rest for another 15+ mins.
11/ Open it, dig deep to the bottom and mix it well, but slowly.
12/ Once the meat and the rice are mixed, serve hot with the Raitha.
Climax
Dum Ka Biriyani with Cucumber, Tomato & Onion Raitha.
Need : Oven, pan, Non-Stick Silicone Mould (as the Flexipan in the picture), sugar, butter, fresh cream, all purpose flour, walnuts.
Measures to make approx. 15 pieces
To prepare Crust Pastry
50g Sugar
100g Butter
150g All purpose Flour (equivalent to Maidha)
For Caramel
200g powdered sugar
60g of butter (preferably salted)
20cl of fresh cream
300g of Walnuts (get the shelled ones and not the packeted nuts)
1/ Remove the shell and break the nuts to medium size pieces.
2/ Pre-heat the oven at 180°C (thermostat 6).
3/ Crust Pastry : Mix Sugar & Butter and scrub with the flour. The portion will not be like a dough, but like sand particles.
4/ Cooking the Crust Pastry : Spread the crust pastry in 'Flexipan' Non-Stick Silicone Mould and press them (with your fingers) so that it covers the bottom of the mould about 1/2 cm thick. Press a fork over the pastry at random places - this is done to avoid the pastry from rising or get puffy. Place the mould in the middle part of the oven and cook it for 8 mins. Keep a close eye on the baking - the pastry shouldn't get brown. Remove the mould from the oven and let it rest.
5/ Caramel - Pour the sugar and 1/2 glass of water in a pan. Bring to a boil, and wait until the syrup becomes gloden. Put the flame down and then add the butter and cream. Mix well - it should take a while for them all to get mixed well - mix until they become a smooth solution.
6/ Apply 2 teaspoon of caramel on each pie in the mould and spread it.
7/ Put all the Walnuts in the caramel-pan and mix well.
8/ Spread the walnuts on the pies and cook it in the oven for 5 minutes at 180°C (thermostat 6).
9/ Remove them from the oven and let them cool down. Then, by using a teaspoon, carefully dig out the pies from the mould.
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so delicious!
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