Thursday, May 29, 2008

BIRYANI AND PULAOS

BIRYANI
Ingredients
200 g Rice (1 cup)
Water double the amount for rice by volume
250 g Boneless Mutton or Boneless chicken
4 onions
2-3 tomatoes
2-3 t curds
1 t Jeera(cumin seeds)
1 piece cinnamon
8 - 10 pepper corns
1/2 t khuskhas
3-4 Bay leaves
4 cloves
1Black cardamom
1 piece ginger
4-5 pinch of saffron
2 t milk
1/2 t turmeric powder
1 t red chilli powder
6 - 8 T fat
2 1/2 t salt or to taste
METHOD
Clean ,wash and soak the rice. Soak saffron in 1T milk.

  • Grate 2 onion.cut 2 onion lenghwise or rings.
  • Blanched and chopped tomatoes.
  • Roast dry spices(jeera,cinnamon,pepper corns,khuskhas,cloves,black cardamom and 1 bay leaves) on a tawa and grind along with ginger and garlic.
  • Take 4 T fat in a heavy bottomed pan and fry the grate onion till golden brown.add ground spice paste and bay leaves and fry a little more.
  • Add salt,turmeric powder,red chilli powder,blanched and chopped tomatoes and beaten curd and fry for some more time.
  • Add washed and cleaned mutton (or chicken) and fry till fat separates out.
  • Add water and cook in a pressure cooker for 10 - 15 minutes.till mutton is cooked. (If it is chicken do not close the cooker lid, cook for open 10 - 15 minutes till the chicken cook tender.
  • Open the cooker and if there is too much gravy ,dry the gravy.
  • Take a heavy bottomed pan .Add 1T of fat and spread 1/3 rd of cooked boiled rice.Then layer 1/2 the mutton thick gravy and again spread 1/3 rd rice.Layer with the rest of the mutton and finally spread the last layer of rice.Pour 1 T melted fat on top.
  • Sprinkle the top with saffron dissolved in milk.Alternately ,keep in moderately hot oven for half an hour.
  • Take the chopped lengthwise or rings onion and deep fry the onion to crisp brown colour.
  • Serve the Biryani hot garnished with fried onion rings.

PLAIN PULAO

Ingredients

1 cup Rice

water double the amount for the rice by volume

2 onions

1/2 t cumin seeds

2 black cardamom

2 clove

1-2 cinnamon stick

1 -2 bay leaves

1/2 t salt or to taste

1 T fat

METHOD

  • Clean,wash and soak the rice in water for half an hour.
  • Cut the onion thinly sliced
  • Heat fat in a heavy bottomed pan,add whole spices(cumin seeds,black cardamom,cloves,cinnamon,and bay leaves) and and thinly sliced onion.fry till the onion is light brown in colour
  • Drain the rice (reserving the water )and add to the onions and fry for 3-4 minutes
  • Add measured amount of water (use the water in which rice has been soaked ) and salt .bring to boil.
  • Reduce the heat and cook covered till the rice is done and the water dries ups.
  • serve hot with curry or raita.

THIS IS BASIC PLAIN PULAOS.YOU ADD MIXED VEGETABLE IT VEGETABLE PULAOS,

ADD MUSHROOM MUSHROOM PULAO,

(FRY THE MUSHROOM AND ADD .

ADD FRYED CHICHEN OR MUTTON. MUTTON PULAO AND CHICKEN PULAO.

MAKE A PANNER PULAO .ADD THE PANEER CUBED WHEN THE RICE STARTS BOILING .

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