alhamdulillah
Junior Member
Bismillah,
Assalamualaykum wa'Rahmatullahi wa'Barakatuhu.....ok, hands up for Biryani....?
Biryani: a dish for your sweet-heart
[IMG=left]http://i45.photobucket.com/albums/f51/sumlina786/biryani.jpg[/IMG] Biryani I believe is actually a dish from the indo-pak sub-continent. It can be a combination of variety of things e.g. meat, chicken, shrimps, vegetable etc.
The method may seem a little lengthy, but it is worth waiting for!
Although I prefer my food less spicey, you may personally want to spice it up, and so in addition to the recipe given below, feel free to add your own level of spice (but DONT blame me afterwards)...lol...
Here is a scrumptious recipe for 'Chicken Biryani'. Please note, even though there are various of ways in making this dish, I am generously providing you with my method...hmmmm.....
Servings : 7/8 people (Insha'Allah)
Preparation time: 30 mins
Cooking time : 1 hour and a half
Level of difficulty: Try it, see for yourself...
Ingredients:
2 medium onions, cut in half lengthwise and thinly sliced
1 teaspoon of red chilli powder
1 teaspoon of garam masala
1 teaspoon of tumeric powder (haldi)
1 teaspoon of cummin seeds powder
1 tablespoon of salt (this may differ when adding flavour, may need more)
5 tablespoon's of natural yogurt
2 tablespoon's of garlic and ginger grinded or paste
1 tin of chopped tomatoe
1 green chilli (as a whole or chopped, up to you)
3 pounds of chicken (estimated)
4 cups of long-grain rice
1 teaspoon of orange food colour
'Shaans' Biryani Masala (or the like)
water
Method:
First part: Heat the oil in a wide enough pan. Once oil is heated, put the onions in and stir (but remember to keep a pinch for the later garnishing). Fry over moderate heat, stirring occasionally until medium brown. (oh I sound like a cook..lol)
Add the garlic and ginger paste along with the green chilli and stir. At this stage, the paste may stick to the pan so adding water will make the paste smooth. Add the chopped tomatoe and give the paste a good mix. You can now add your spices.....one by one; red chilli powder, garam masala, tumeric powder, cummin seeds powder, salt and 'Shaans' Biryani powder (or the like). Stir well, adding a little bit more water if need being. Taste the flavour and add what you feel seems less, according to your initiative. Add yogurt, stir and then finally, add the chicken pieces. Mix it thoroughly and leave to cook on moderate heat for about 20-30 mins.
However, keep an eye on it, since chicken is quite lenient.
Why waste time:
Second part: Whilst the first half is almost done, don't sit down...please, you cant be tired already! Sheeeesh Kebab! No actually, this is Biryani. A true Biryani however is always complex in its preparation, so no breaks allowed.....
Get another pan to boil the rice and fill it with water, relatively half way up the pan. Give the rice a little rince and soak it with water for about 10-15mins. (Don't forget the chicken-stir it once again but not too much, as you wouldn't want to break the pieces). Once you see the water drying up in the chicken, low the heat and let it collect the flavour. At this stage, the water for the rice has probably been boiled, so carefully add the rice (please do becareful, don't burn yourself). You can now turn the chicken off and wait for the rice to come to boil. Hello, dont wait as in relax, prepare the topping.....Sheeeesh Kebab...lol! Get your frying pan out and put some oil in it, though keep it shallow. Fry the remaining oninons until deeply brown. Once brown, remove the onions and transfer it to a paper towel to drain the oil.
Your rice has probably come to a boil by now, so low the heat and drain the rice. Meanwhile, let the rice cool a bit, and have a glass of water for yourself
The Fun Part:
Finally: This is an amazing part of the Biryani (ofcourse, apart from eating it-once it's done ) Sorry, no break as yet, but I promise, it's almost done!
Bring both the rice and the chicken together, near enough to avoid mess! Here, you would now make a layer each of the two cooked parts of the Biryani. First put a layer of rice (back in the pan it was originally cooked in), then a layer of chicken on top. Again, a layer of rice and a layer of chicken. A layer of rice and a layer of chicken, until it is rounded off. (Try to have more rice towards the top, looks neater). Get the end of your cooking spoon and make holes in the Biryani, all the way down the pan. Mix the orange food colour with some water and sprinkle it in the hole's and over the Biryani. Make sure you don't over do it, it's nice to combine the coloured rice with the white rice. Now garnish the crispy brown onions you earlier prepared over the Biryani and you can also add round slices of fresh tomatoe over the whole thing, with a leaf of corriander in the middle of the dish. Close the lid of the Biryani and let it settle over low heat for about 10-15 mins.
Guess what.....Wallaahh.....!
[IMG=left]http://i40.photobucket.com/albums/e250/duomaxwe77/UAE/IMG_4261.jpg[/IMG]
Alhamdulillah, all set.......you can now serve as you wish and enjoy your meal with some mint yogurt and salad for the good health .
This was the recipe of 'Chicken Biryani' in my style (which I learned from my dear Mummy, so the credit goes to you Mama-Masha'Allah )
You could try the other versions with either meat, shrimps or vegetables, just exchange the chicken method with your favourite one. It's simple, really it is. Oh and long-grain rice, is nice for Biryani. Like I said, a true Biryani is a complex one, but the result Insha'Allah would be satisfactory!
Tip Top:
I'm not a sort of cook who would measure each and every spice....no, no, that's not me...........I believe a good cook is the one who uses their own initiative at times (I'm not saying I'm a good cook-but you know what I mean...lol). Using your common sense when it comes to adding flavour in your food, can give your dish a touch of your hand! One main thing to remember: always start in the Name of Allah, say Bismillah!
Although I've given a recipe for about 7/8 people, I can not gaurantee that for sure. Please add more ingredients according to your methodology.
Thankyou for your time and I hope you enjoy this popular dish, Insha'Allah!
Oh, and don't forget ..... lol ..... (maybe after that, you can rest )
I leave you all in the View of Ar-Raheem,
Wasalam
your sister in Islam
Assalamualaykum wa'Rahmatullahi wa'Barakatuhu.....ok, hands up for Biryani....?
Biryani: a dish for your sweet-heart
[IMG=left]http://i45.photobucket.com/albums/f51/sumlina786/biryani.jpg[/IMG] Biryani I believe is actually a dish from the indo-pak sub-continent. It can be a combination of variety of things e.g. meat, chicken, shrimps, vegetable etc.
The method may seem a little lengthy, but it is worth waiting for!
Although I prefer my food less spicey, you may personally want to spice it up, and so in addition to the recipe given below, feel free to add your own level of spice (but DONT blame me afterwards)...lol...
Here is a scrumptious recipe for 'Chicken Biryani'. Please note, even though there are various of ways in making this dish, I am generously providing you with my method...hmmmm.....
Servings : 7/8 people (Insha'Allah)
Preparation time: 30 mins
Cooking time : 1 hour and a half
Level of difficulty: Try it, see for yourself...
Ingredients:
2 medium onions, cut in half lengthwise and thinly sliced
1 teaspoon of red chilli powder
1 teaspoon of garam masala
1 teaspoon of tumeric powder (haldi)
1 teaspoon of cummin seeds powder
1 tablespoon of salt (this may differ when adding flavour, may need more)
5 tablespoon's of natural yogurt
2 tablespoon's of garlic and ginger grinded or paste
1 tin of chopped tomatoe
1 green chilli (as a whole or chopped, up to you)
3 pounds of chicken (estimated)
4 cups of long-grain rice
1 teaspoon of orange food colour
'Shaans' Biryani Masala (or the like)
water
Method:
First part: Heat the oil in a wide enough pan. Once oil is heated, put the onions in and stir (but remember to keep a pinch for the later garnishing). Fry over moderate heat, stirring occasionally until medium brown. (oh I sound like a cook..lol)
Add the garlic and ginger paste along with the green chilli and stir. At this stage, the paste may stick to the pan so adding water will make the paste smooth. Add the chopped tomatoe and give the paste a good mix. You can now add your spices.....one by one; red chilli powder, garam masala, tumeric powder, cummin seeds powder, salt and 'Shaans' Biryani powder (or the like). Stir well, adding a little bit more water if need being. Taste the flavour and add what you feel seems less, according to your initiative. Add yogurt, stir and then finally, add the chicken pieces. Mix it thoroughly and leave to cook on moderate heat for about 20-30 mins.
However, keep an eye on it, since chicken is quite lenient.
Why waste time:
Second part: Whilst the first half is almost done, don't sit down...please, you cant be tired already! Sheeeesh Kebab! No actually, this is Biryani. A true Biryani however is always complex in its preparation, so no breaks allowed.....
Get another pan to boil the rice and fill it with water, relatively half way up the pan. Give the rice a little rince and soak it with water for about 10-15mins. (Don't forget the chicken-stir it once again but not too much, as you wouldn't want to break the pieces). Once you see the water drying up in the chicken, low the heat and let it collect the flavour. At this stage, the water for the rice has probably been boiled, so carefully add the rice (please do becareful, don't burn yourself). You can now turn the chicken off and wait for the rice to come to boil. Hello, dont wait as in relax, prepare the topping.....Sheeeesh Kebab...lol! Get your frying pan out and put some oil in it, though keep it shallow. Fry the remaining oninons until deeply brown. Once brown, remove the onions and transfer it to a paper towel to drain the oil.
Your rice has probably come to a boil by now, so low the heat and drain the rice. Meanwhile, let the rice cool a bit, and have a glass of water for yourself
The Fun Part:
Finally: This is an amazing part of the Biryani (ofcourse, apart from eating it-once it's done ) Sorry, no break as yet, but I promise, it's almost done!
Bring both the rice and the chicken together, near enough to avoid mess! Here, you would now make a layer each of the two cooked parts of the Biryani. First put a layer of rice (back in the pan it was originally cooked in), then a layer of chicken on top. Again, a layer of rice and a layer of chicken. A layer of rice and a layer of chicken, until it is rounded off. (Try to have more rice towards the top, looks neater). Get the end of your cooking spoon and make holes in the Biryani, all the way down the pan. Mix the orange food colour with some water and sprinkle it in the hole's and over the Biryani. Make sure you don't over do it, it's nice to combine the coloured rice with the white rice. Now garnish the crispy brown onions you earlier prepared over the Biryani and you can also add round slices of fresh tomatoe over the whole thing, with a leaf of corriander in the middle of the dish. Close the lid of the Biryani and let it settle over low heat for about 10-15 mins.
Guess what.....Wallaahh.....!
[IMG=left]http://i40.photobucket.com/albums/e250/duomaxwe77/UAE/IMG_4261.jpg[/IMG]
Alhamdulillah, all set.......you can now serve as you wish and enjoy your meal with some mint yogurt and salad for the good health .
This was the recipe of 'Chicken Biryani' in my style (which I learned from my dear Mummy, so the credit goes to you Mama-Masha'Allah )
You could try the other versions with either meat, shrimps or vegetables, just exchange the chicken method with your favourite one. It's simple, really it is. Oh and long-grain rice, is nice for Biryani. Like I said, a true Biryani is a complex one, but the result Insha'Allah would be satisfactory!
Tip Top:
I'm not a sort of cook who would measure each and every spice....no, no, that's not me...........I believe a good cook is the one who uses their own initiative at times (I'm not saying I'm a good cook-but you know what I mean...lol). Using your common sense when it comes to adding flavour in your food, can give your dish a touch of your hand! One main thing to remember: always start in the Name of Allah, say Bismillah!
Although I've given a recipe for about 7/8 people, I can not gaurantee that for sure. Please add more ingredients according to your methodology.
Thankyou for your time and I hope you enjoy this popular dish, Insha'Allah!
Oh, and don't forget ..... lol ..... (maybe after that, you can rest )
I leave you all in the View of Ar-Raheem,
Wasalam
your sister in Islam