|
|
| |
|
| |
Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Dum-Pukht Biryani |
| |
|
| |
|
 |
 |
Chicken, cut
into pieces 1/2 kg |
|
|
Basmati rice,
boiled 3 teacups |
|
|
Onions, finely
chopped 3 medium |
|
|
Ginger /
garlic paste 3 tsp |
|
|
Tomatoes,
pureed 6 medium |
|
|
Green chillies,
finely chopped 6 |
|
|
Mint and
coriander leaves, 3 tbsp |
|
|
finely chopped
|
|
|
Chilli powder
1 1/2 tsp |
|
|
Coriander
powder 1/2 tsp |
|
|
Turmeric
powder 1/4 tsp |
|
|
Desi ghee or
oil 4 tbsp |
|
|
Salt to taste |
|
Baghar
|
|
Butter / oil 4
tbsp |
|
|
Coconut powder
2 tsp |
|
|
Sesame seeds 1
1/2 tsp |
|
|
Cumin seeds 1
tsp |
Garnish
|
|
Onions rings,
golden fried 3 medium |
|
|
Green chillies,
sliced and fried 4 |
|
|
Mint and
coriander leaves, 2 tbsp, finely choped |
|
|
Garam masala
powder pinch |
|
|
Oil / desi
ghee 4 tbsp |
|
- In a
shallow saucepan heat ghee I oil and fry onions till golden
brown. Add 3 tsp ginger I garlic paste. Fry and then add
tomato puree and seasonings. Stir till tomatoes become soft
and oil separates from the gravy. Turn up the heat, add
chicken and mix well. Cover the pan and simmer on low heat
till chicken is cooked and tender.
-
Baghar: In another saucepan, heat butter or oil and fry
cumin seeds, coconut powder and sesame seeds on low heat
till light brown. Pour over the chicken gravy and stir to
mix.
Grease a large pan with ghee / oil. Put a thin layer of
chicken topped with a thick layer of rice and sprinkle onion
rings, green chillies, mint and coriander leaves and garam
masala powder. Repeat with a thick layer of chicken and a
layer of remaining rice. Sprinkle with onion rings, green
chillies, garam masala powder, coriander and mint leaves.
Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover
and leave on very low heat for 10 - 14 minutes.
- Serve
with raita.
Serves 10
Preparation Time: 15 minutes
Cooking Time: 40 minutes
|
|
|
|
|
|
