Thursday, November 25, 2010

Slow cooked biryani



Rice



1 tbsp ghee
1" cinnamon
1 cardamom
1 clove

2 1/2 cups basmati rice
1/2 tsp salt
water

Heat 1 tbsp ghee add cinnamon, cardamom, clove and saute rice till transparent then add water and salt. Cook rice till it is half cooked. Add about 1/2" water above the rice and cook in the rice cooker and remove the rice right away when it is done.

Can also cook the rice in 1" water above the rice and in about 10 minutes drain the water from the rice.
meat
2 1/2 lbs beef, mutton or chicken with bones cut into cubes
1 cup onion
2 cups tomatoes
1 tbsp ginger garlic paste
1 tbsp curry leaves
2 tbsp masala powder (see below)
1/2 tbsp chillie powder
10 green chillies
1/2 tsp turmeric powder
1/2 tbsp salt
1/2 cup oil
1 cup coriander leaves
5 cardamom
2" cinnamon stick
1/2 cup ghee
1 cup water
1/4 cup coconut grated
10 cashews

Fry to garnish
2 tbsp raisins fried in ghee

2 tbsp ghee
2 tbsp cashews
2 onions cut into rings
1/2 cup oil
Fry raisins in ghee and leave aside. Fry cashews till golden brown and leave aside. Fry onions till golden brown and crispy and leave aside.

Grind cinnamon and cardamom to a powder and add for more flavour. Marinate the meat for about 15 minutes with all the spices.

Can use the same oil used for frying raisins and onion (if there is more than 1/2 cup oil remove the excess). Add ghee to the oil and saute the onions then add tomatoes, ginger garlic paste, marinated meat, chillie cut into small pieces. Add water and cook covered till the meat is well cooked.

Grind coconut and cashews into a paste add to the meat towards the end and cook the meat till the paste blends and the gravy is thick. There should be about 1 1/2 cups to 2 cups of thick gravy.

In a big pan layer meat with gravy, rice, coriander leaves, meat with gravy then rice and coriander leaves again. Cook in low heat for 20 minutes covered tight with a floured pastry to seal the lid.


It is optional to add egg yellow food colouring powder. To put colouring make holes with a wooden spoon then pour the colouring mixed with some water into the holes.


The rice will be fully cooked.

For the floured pastry mix a smooth pliable dough with flour and water. Here are some pictures of how to seal the pan.
Before slow cooking.

After slow cooking the pastry would have expanded and changed colour.


masala powder
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp pepper corns
1/2 tsp saffron
1 tbsp split channa dal

Roast and grind to powder, this masala powder is used for beef, mutton and chicken.

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39 comments:

  1. Hello there! What a Delicious Blog :) Love your rice recipe. What a great spices combination!

    Cheers, Aldy.

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  2. yummmmm! love the aroma this is sending my way!

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  3. I cant take my eyes of the pics....really truly good....love the colour.....the recipes sounds interestg.
    Biny

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  4. yummy biryani ...We are right now in the process of making biryani! yummy yummy!

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  5. Delicious Biryani. I love the way you dum cooked.

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  6. Great job!! I always love a good biryani to go with a good curry :)

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  7. Slow cooked biryani is the way to go...this one looks phenomenal. Enjoy this authentic preparation and wish you a very happy thanksgiving :)!!!

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  8. this is real Biriyani and you explained the steps very well.looks terrific Akeela

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  9. this slow cooked biryani rocks!!! must be very aromatic and delicious

    Deepa
    Hamaree Rasoi

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  10. Hey,

    Beautiful biryani dear...You are tempting me!!:)how long will the linky stay open for roti event??

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  11. i like all slow cooked food for its awesome taste and flavors....would love to try this sometime!!

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  12. Worth to try, so tempting yummy biryani..am drooling here..

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  13. What an aromatic n delicious biryani!! U have a wonderful collection of recipes here..now ur happy follower!!

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  14. Delicious and flavorful slowcooked biryani.....

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  15. Your biryani looks beautiful, so many wonderful flavors!

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  16. this looks delicous and must smell devine!

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  17. I love biryani; I have used this technique when making lamb (seven-hour lamb) but never for biryani. Great tip! Thanks!

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  18. This looks amazing! Thank you for offering up such an amazing recipe. I love biryani because the smells are just so enticing!
    -
    Megan

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  19. Oh I love to see the way you've prepared this - thanks for sharing!

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  20. Aromatic n flavorful..very nicely done!

    US Masala

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  21. I love biryani and I love to see those cashews on top of it!

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  22. I passed an award for you on my blog, feel free to drop by and pick it up

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  23. wow looks delicious biryani is my altime fav especially dum biryani

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  24. That looks like a gorgeoub biryani!

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  25. awesome work man, what a novel idea...I try to cover the vessel with thick towels...oops:( loved ur post so much, thanks for sharing.

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  26. I go weak at my knees at the name of biryani! This looks so wonderful.

    I had made chicken biryani for our turkeyless Thanksgiving dinner.

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  27. what a feast! the falooda looks amazing!

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  28. It's gorgeous. Thanks for sharing.

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  29. Looks divine. Love the 'dum pukht' style. I loved it when my mother did the dough sealing because there is so much drama when it is unveiled.

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  30. Wonderful dish, looks delicious

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Thank you for commenting :)

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