Basmati ( long rice ) - 2 cups - 350 gms ,
Lemon - 1 ( juice ),
The bouquet garni :
Pepper corn -10,
Green cardamom -6 ,
Cloves -5 ,
Black cardamom -3 ,
Cinnamon - 2 ( 1 inch ),
Bay leaves - 1 .
Chicken drumsticks - 8 to 10( make slit on the drumsticks ),
Ghee - 4 tbsp ,
Green cardamom- 5,
Cloves -5 ,
Cinnamon stick -2 ,
Onion -1 big ( 100 gms - finely sliced ),
Ginger garlic paste -2 and 1/2 tsp,
Red chilli pwd -1 tsp ,
Turmeric pwd -1 tsp ,
Chicken stock or plain water - 2 and 1/2 cups -750 ml ,
Salt to taste ,
Tomato- 2 to 3 medium size- chop and grind in the mixer and make a puree,
Green coriander leaves - 2 springs chopped ,
Mint or pudina leaves - 1- tbsp whole ,
Green chilli -3 deseeded and slit in the center ,
Ginger -1 inch (juliennes ),
Roasted cashew - 10 .
Wash and soak rice in water for 30 minutes . Make bouquet garni - put all the spices in a muslin cloth and pound it with a pestle .Put the bouquet garni on the soaked rice .
After 1 minute add 100 ml of water and salt ( for chicken ), then cover . Stirring occasionally until chicken is 3/4 cooked.( 10 to 12 minutes ).
Remove lid and add tomato puree and stir fry on high heat until fat leave sides .
Stir ,add rice ,salt ,lemon juice .
Cover and simmer ( without stirring ) until rice is cooked and gravy is fully absorbed .
( 10 -12 minutes )
Close gas and leave it for 10 minutes .
Garnish with ginger and cashew nuts .
Enjoy with cucumber raita and green salad .
Serves - 4
Hi mummy,
ReplyDeleteI made this last night. It turned out great! Super tasty! I made it with chicken breasts and I didn't use mint, green chillies and coriander leaves. I also didn't use roasted cashews or ginger juliennes. I also didn't do the bouquet garni and simply put the whole spices in at the end. You missed mentioning how much tomato puree to use. Also, why does one need to place the bouquet garni on top of the soaked rice? The whole process is so much simpler than the one used to make nani's biryani. It uses fewer utensils and there is less of transferring from here to there and back etc. I think I might try to cook Nani's biryani using this process. Also, if I wanted to put some vegetables in this, like broccoli, asparagus or carrots, I suppose I could put a little more water in the beginning and just throw the vegetables in in the last 5 minutes?
HiTutu,
DeleteThanks for mentioning about the tomatoes!
The ingredients are for flavouring and once you use them,then you will see the difference.
Pulao can be made without mint,green coriander and nuts.
.In Awadhi cuisine biryani is made without nuts,mint and corinader leaves.
Whereas in Hyderabad cuisine these ingredients are very important.
Bouquet garni are whole spices just tied in a bundle so that it lets out its juice while cooking or soaking.This method is also used in north.
The best reason might be because many people do not like whole spices in their food, so to avoid that it is tied and then discarded later on.
This method is also prevalent in the north.
Bouguet garni is used for the rice.( you can soak it ) and later on it is put
in the gravy when it is finally put to boil.
Use the whole spice in the beginning for maximum flavour or use powdered garam masala in the end.
If you want to put vegetables in the pulao ,you can add them just before adding rice.
No need to add extra water.
Try with 1 cup of cut vegetables.
Once rice is added,you have to keep it covered for 10 to 12 minutes and then close heat and then leave it for 10 minutes,before you open it.
Nani`s biryani is the best!
Useful information shared.. I got good information to read this article, thanks for giving us nice info. Fantastic walk-through. I appreciate this post.
ReplyDeletebasmati rice