Biryani- From the kitchen of my Mom

“Biryani” the name itself makes our mouth watering. This is the tried and time tested recipe from the kitchen of my Mom. And being a gourmet, I have grown up relishing the delicacies of my mom.

So folks let’s not waste time on the discussion and start with our Biryani. And believe me; my mouth is still watering as I’m writing this blog.

Ingredients (Serving - 4 portion's) :-

Chicken gravy

Chicken – 800 gms
Curd – 200 gms
Onions (sliced) – 2 No’s
Tomatoes- 2 No's (Fine chopped)
Ginger garlic paste – 1 Tbsp
Green chili paste – 1 Tbsp
Chicken Biryani masala – 4 Tbsp
Red chili powder – ½ Tbsp
Coriander powder – ½ Tbsp
Salt – To enhance the taste

Rice

Basmati rice– 500 gms
Onions (sliced) – 2 No’s
Lemon juice –Few drops
Ghee – 2 Tbsp
Cumin seeds –2 Tea spoon
Bay leaf (Tamal patra) – 2 No’s
Milk – 50 ml
Saffron – Few strands
Turmeric powder- A pinch
Salt – To enhance the taste

Preparations :-

Chicken Gravy (Time: 20mins)

Marinate chicken with curd, red chili powder, salt, turmeric & keep aside.
Deep fry the sliced onion in a pan till they turns brown i.e. Breshta. Keep aside some breshta for rice.
Keep a pan on flame, pour oil & sauté some chopped onion. To this add ginger garlic paste and then chopped tomatoes.
Cook all these ingredients properly till the oil loosens out.
Add green chili paste, chicken biryani masala and cook further for few minutes.
Finally add marinated chicken to the mixture.
After 15 minutess, check the taste of cooking masala for seasoning.
Crush "Breshta" roughly and add in the gravy at the end.
Check for
Consistency: Thick
Texture & Colour: Smooth, Dark brown


"Breshta"

Rice (Time: 15mins)

Pre-soak the rice in double amount of water.
Cook rice with a pinch of turmeric powder by draining method.
Prepare the tempering of jeera, sliced onion, salt and little sugar.
Add the tempering through half way of cooking rice and cook further till well done.
Immediately remove the cooked rice on the platter, to prevent it from getting muggy.

Now we are halfway through the preparations. Let’s start with the final cooking of the Biryani.

LAYERING & FINAL COOKING:

To make dish more presentable.
Coat the degchi with ghee and place a layer of rice at the bottom.
Sprinkle milk, saffron, mint and breshta to enhance the taste of biryani.
On top of it place a layer of the cooked chicken gravy.
Repeat the formation and finally place a layer of rice.
Cover the degchi with a lid.
Place a flat tawa on medium flame and put the degchi on top of it.
Let it cook for 15 minutes on indirect heat.

Enjoy this Delicious dish hot with raita or any salad.

Sweetdish from the land of paradise!!!

Goa is a land of paradise. Lakhs of people visits this land for enjoyment and rejuvenation. So why not a sweet dish from this land of fun?

This is a traditional dish from my in-laws family. I got to try this dish when my sister-in-law visited me this monsoon. It's a very easy to prepare and not a time consuming dish.

So let’s start making this tasty sweet dish - Mangane.

Ingredients (4 portions):-

Coconut milk – 500 ml                                 

Tapioca (Sabudana) – 50 Gm     

Chana Dal – 20 Gm

Jaggery – 4 Tbsp

Sugar – As per Taste

Cardamom powder – 1 Tbsp

Broken cashew nuts – 2 Tbsp

Raisins – 1 Tbsp

Method:-

Soak Tapioca for half an hour.

Boil the chana dal separately till it cook completely, preferably in a pressure cooker. (7-8 whistles)

Keep a vessel on low flame and start cooking tapioca with little of water.

Add boiled dal and coconut milk to the tapioca and stir continuously.

Add cardamom powder, cashew nut pieces and raisins to the mixture.

Add jaggery and little bit of sugar for taste and colour and cook further for few more minutes.


At last check for consistency, coating the spoon.


Serve warm and enjoy.





Lasuni Rabdi

Reading articles and magazines is quite a good idea especially when your mind is empty and you have strong desire to experiment.


I laid my hands on a very old issue of the Upper crust magazine and it send a tingling sensation in my tongue by reading a recipe called "Lasuni Rabadi". The name of the recipe was such obnoxious, so I wondered what the recipe will taste like?


To end my speculations and all the pondering I decided to try my hands on this recipe. It is a traditional Indian sweet from Lucknow. 

Ingredients (4 servings):-

• Lasun (Garlic) - 6-7 Bulbs  
• Parboiled Rice- 1 Cup
• Sugar- 8 Table spoon
• Milk - 1 litre
• Mawa (grated) - 500 gm
• Jaggary (grated) - 60 gm
• Kesar- Few strands
• Cardamom Powder- 3 gm
• Salt - A pinch (To enhance the taste)

Method:-

1. In a heavy bottom vessel, pour the milk and keep for boiling.
2. Whilst the milk is boiling, chop the garlic and boil it 3-4 times in water & strain.
3. Add grated mawa to the boiling milk and stir the mixture on a low flame.
4. Add parboiled rice & continue the stirring process.
5. Add dry fruits to make it more rich in taste and nutrition.
6. Add kesar, cardamom powder and let the milk reduce, stir continuously.
7. Add grated jaggary , sugar & a pinch of salt & blanched garlics at last.
8. Let all the ingredients blend very well on a slow flame.
9. When the mixture turns into coating consistency switch off the flame
10. Garnish the rabdi and serve hot.

Lasuni Rabdi

Tip- Do not forget to thank me while relishing the rabdi.