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Thursday, December 20, 2012

Plain Biriyani Rice


Ingredients
Rice
Biriyani Rice: 2 cup
Eastern Chicken Masala: ½ tsp
Turmeric Powder: ¾ tsp
Salt: needed
Cardamom Pods: 4
Cinnamon Stiocks: 2” stick
Cloves: 3
Bay leaves: 2
Star aniseed: 2
Ghee: 1tbsp
Masala
Onion: 3 medium sized
Tomato: 1 big
Ginger garlic paste: 1tbsp
Eastern Chicken Masala: ¾ tsp
Turmeric powder: ¼ tsp
Garam masala powder: ½ tsp
Coriander leaf: 2 strings
Mint Leaves: 1 string
Yogurt: 1 ½ tbsp
Salt: needed
Oil: 4tbsp (or as required)
Layering
Lemon juice: 1 tsp
Chopped coriander leaves: 2tbsp
Mint leaves chopped: 1tbsp
Garam Masala: 1tsp
Ghee: 2 tbsp
Fried Onion,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation
Rice
Wash and soak rice for minimum 1 hour. Drain it before cooking.
Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, eastern chicken powder, turmeric powder and soaked rice to it. Drain it when its 80% cooked.

Masala
Heat some oil, add 1 sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, eastern chicken powder, turmeric powder, salt and add tomato.
Add some coriander leaf and mint leaves when tomato is cooked and put in low flame for about 10-15 minutes. Then add well stirred yogurt and stir it well. Put in low flame about 2-3 minutes.

Layering
Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.
Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put the tomato masala. Add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee
Close the lid put in full flame for a minute, after that keep in a very low flame for about 20 -30 minutes.

Serve with fried chicken or any other non veg or veg dish

                                       

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