Daigi Biryani
Recipe By
Pakistan Master Chef Jumanabhen Moizbhai Jodiawala
Ingredients
Chicken/Mutton 1 kg
Rice - 5 cups
Yogurt -1 ½ cup
Ginger & Garlic paste – 2 ½ tablespoon
Chopped Onions - 3
Edit: Tomatoes chopped - 3 medium or small sized.
Red Chili Powder - 2 teaspoons
Red chili flakes – 1 teaspoon
Turmeric Powder – ½ teaspoon
Salt
Star Anise - 5
Mint Leaves chopped –1 cup
Chopped Coriander - 1 ½ cup
Green Chilies – 4 -5
whole spices – a pinch
Caraway Seeds (Shah zeera i.e black cumin (kaala zeera)) – 1 teaspoon
Cinnamon (small sticks) – 2
Cardamom - 2
Cloves - 3
Saffron- 4/5 sticks
Milk- 4 tablespoon
Dry plum (aaloo bukhara) - 5
bay leaves- 2
lemon juice -3 tablespoons
½ teaspoon biryani essence.
Kewra water – 1 tablespoon
Oil 1 cup
Method :
1. In a pan, add oil, add chopped onions, fry till they turn golden brown. Now in a blender, blend fried onions, red chili flakes, yogurt, chopped tomatoes and 3 green chilies.
2. In a bowl, for marinating, add chicken, ginger/garlic paste, red chili powder, turmeric powder, salt and 2 green chilies, whole spices, squeezed lemon juice, keep this bowl aside for half an hour.
3. In a pateela, add marinated chicken, cardamom, cinnamon, cloves, mint leaves, chopped coriander, caraway seeds, dry plum & salt and the paste of onions, tomatoes and green chilies which was blended before.
4. Cook the rice with bay leaves and drain the water, it’s better to semi cook so that it gets fully cooked at the time of dum.
5. When the chicken is fully cooked, add star anise and mint leaves and coriander and mix it well, cook more for 5 minutes. Now layer the rice in the pateela then chicken gravy and repeat. (See point # 6 for food coloring in every layer). Rice layer should be at the top.
6. Edit: Add milk mixed with 4-5 sticks of saffron on the top and a pinch of orange color (after every layer of rice and gravy-repeat two times if you have two layers) and one tablespoon kewra water and add to the rice, spread this mixture over the top layer rice.
7. Add one teaspoon biryani essence and mix it.
Recipe By
Pakistan Master Chef Jumanabhen Moizbhai Jodiawala
Ingredients
Chicken/Mutton 1 kg
Rice - 5 cups
Yogurt -1 ½ cup
Ginger & Garlic paste – 2 ½ tablespoon
Chopped Onions - 3
Edit: Tomatoes chopped - 3 medium or small sized.
Red Chili Powder - 2 teaspoons
Red chili flakes – 1 teaspoon
Turmeric Powder – ½ teaspoon
Salt
Star Anise - 5
Mint Leaves chopped –1 cup
Chopped Coriander - 1 ½ cup
Green Chilies – 4 -5
whole spices – a pinch
Caraway Seeds (Shah zeera i.e black cumin (kaala zeera)) – 1 teaspoon
Cinnamon (small sticks) – 2
Cardamom - 2
Cloves - 3
Saffron- 4/5 sticks
Milk- 4 tablespoon
Dry plum (aaloo bukhara) - 5
bay leaves- 2
lemon juice -3 tablespoons
½ teaspoon biryani essence.
Kewra water – 1 tablespoon
Oil 1 cup
Method :
1. In a pan, add oil, add chopped onions, fry till they turn golden brown. Now in a blender, blend fried onions, red chili flakes, yogurt, chopped tomatoes and 3 green chilies.
2. In a bowl, for marinating, add chicken, ginger/garlic paste, red chili powder, turmeric powder, salt and 2 green chilies, whole spices, squeezed lemon juice, keep this bowl aside for half an hour.
3. In a pateela, add marinated chicken, cardamom, cinnamon, cloves, mint leaves, chopped coriander, caraway seeds, dry plum & salt and the paste of onions, tomatoes and green chilies which was blended before.
4. Cook the rice with bay leaves and drain the water, it’s better to semi cook so that it gets fully cooked at the time of dum.
5. When the chicken is fully cooked, add star anise and mint leaves and coriander and mix it well, cook more for 5 minutes. Now layer the rice in the pateela then chicken gravy and repeat. (See point # 6 for food coloring in every layer). Rice layer should be at the top.
6. Edit: Add milk mixed with 4-5 sticks of saffron on the top and a pinch of orange color (after every layer of rice and gravy-repeat two times if you have two layers) and one tablespoon kewra water and add to the rice, spread this mixture over the top layer rice.
7. Add one teaspoon biryani essence and mix it.
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