Restaurant Style Dum Biryani

Today’s post is speciality of Indian cuisine, authentic Dum Biryani. It is so popular for its mesmerizing aroma and irresistible taste. Its surely a festive dish and makes a perfect option to prepare when you have guests at home. The uniqueness and originality of its name Dum Biryani comes from the biryani being cooked on low heat (dum) to get all the flavors from the spicy masala. Enjoy the flavorful delicious slow cooked dum biryani.

Ingredients:

•   Basmati Rice                   -   3 cup
•   Chicken / mutton pieces  -   ¾ kg
•   Turmeric pwd                 -    ¼ tsp
•   Red chilly pwd                -    2 ½ tsp
•   Lemon juice                    -    1 tsp
•   Ginger garlic paste         -     3 tbsp
•   Onions                             -    4
•   Tomatoes                        -     2
•   Curd / yoghurt                -     1 cup
•   Mint & coriander leaves  -    1 cup
•   Oil /ghee                         -    4 to 5 tbsp
•   Cumin seeds                   -    1 tsp
•   Cloves                              -   5
•   Cardamom                      -     1
•   Cinnamon                       -     2
•    Javithri                            -    1
•    Star anise                         -    2
•    Saunf                               -    1 tsp
•    Bay leaf                            -   2
•    Green chili                     -     3 to 4
•    Garam masala pwd        -     ½ tsp
•    Biryani masala pwd        -    ½ tsp
•    Salt to taste

        Method:

•  Wash and soak basmati rice in water for 10 mint
• Drain the water and set it aside.
• Wash and clean the chicken. (or mutton pieces)
•  Chop it to desired size pieces.
• Add turmeric pwd, red chilly pwd, lemon juice, ginger garlic paste and salt.

•   Mix well.
•  Allow to marinate for 2 hours.
• Meanwhile chop onions to fine slices.
• Chop tomatoes and grind garlic.
• Grind ginger and keep separately.
•  Chop mint and coriander leaves.  
• Heat 2 tsp of oil in a fry pan.
• Add the marinated chicken and toss well.
• Add ¼ cup of water and pressure cook until done.
• Set it aside.
• Heat 6 cups of water in a thick pan.
• Once the water starts boiling add the basmati rice.
• Allow to cook.
• Once the rice is ¾ th cooked ( approx 7 to 8 mins), drain the water.
• Keep the rice separately.
• Heat oil/ghee in a thick bottomed wide pan.
•  Add cumin seeds, cloves, cardamom, cinnamon, javithri, saunf, star anise and bay leaf.
•  Wait to splutter.                                                             

            

•        Add finely chopped tomatoes and cook for 2 mins.
•       Add the chopped mint and coriander leaves.
•       Add onions, green chilly and fry till light brown. Saute for 2 mins. Add ginger garlic paste and fry for a minute
•       Saute for few more minutes.
•      Add the cooked chicken pieces along with the masala. 
•      Mix well.
•     Taste and adjust salt and seasonings.
•     Now add the cooked basmati rice and mix gently.
•     Squeeze few drops of lemon juice.
•     Sprinkle garam masala pwd and biryani masala pwd.
•     Stir gently.
•     Keep the flame in high.
•     Place a dosa pan over the flame.
•     Now place this wide bowl with biryani over it.
•     Cover the wide bowl with a clean cloth and place a lid over it.
•     Place a bowl or heavy pan full of hot water over it.
•     Now let the biryani cook in dum.
•     Turn the flame from high to low and cook for another 8 to 10 mins.
•     Turn off the flame.
•         Fluff the biryani gently.
•     Restaurant style flavorful Dum Biryani is ready.

Italian Mushrooms and Spinach

This recipe is from Apulia, in Southern Italy. Spinach and mushrooms are sautéed with onion, garlic and vinegar. Serve with good quality bread.
                                                  

   Ingredients

• 4 tablespoons olive oil
• 1 small onion, choppe2 cloves garlic, chopped        
  
• 200g mushrooms, sliced
• 275g fresh spinach, roughly chopped
• 2 tablespoons balsamic vinegar
• 100ml chicken stock or white wine
• salt and freshly ground black pepper to taste
• chopped fresh parsley, for garnish

Directions

• Heat the olive oil in a large frying pan over medium high heat. Sauté onion and garlic in the oil until they start to become tender. Add the mushrooms, and sauté until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and sauté, stirring constantly for a few minutes, until spinach is wilted.

• Add the vinegar, stirring constantly until it is absorbed, then stir in the stock/wine. Reduce heat to low, and simmer until the stock has almost completely evaporated. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

North Indian Chicken Curry

This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chiles and cayenne.

Ingredients

•             2 Tbs. canola or peanut oil
•             2 cups finely chopped onions (from 2 medium onions)
•             1 cup plain nonfat yogurt, at room temperature
•             1 tsp. cornstarch
•            1 Tbs. minced fresh ginger
•            1 Tbs. minced garlic
•            1 to 2 hot fresh green chiles (preferably serranos), minced

•          4 lb. bone-in chicken thighs (10 to 12), skin and excess fat removed
•           1 Tbs. ground coriander
•           1-1/2 tsp. ground cumin
•           3/4 tsp. turmeric
•           3/4 tsp. cayenne
•           1 28-oz. can whole peeled tomatoes, chopped, with their juices
•           1/2 cup chopped fresh cilantro leaves; more for garnish
•            2 tsp. kosher salt; more to taste
•            1-1/2 tsp. gram masala (homemade or store-bought)

Method

• Heat the oil in a Dutch oven or a deep, wide saucepan set over medium-high heat.
• Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 min. Stir well, rearrange in an even layer again, and cook for 2 min.; the onions should have begun to brown at the edges.
• Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10 to 12 min. Lower the heat if necessary so the onions caramelize but don’t burn
•  Meanwhile, put the yogurt in a small bowl, stirring until it’s creamy. Add the cornstarch and mix well.    

•  Add the ginger, garlic, and chills to the onions. Cook over medium heat, stirring frequently, for 2 min. so they meld with the onions.
• Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 min. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne.
•  Cook for 2 min., stirring frequently and scraping the bottom of the pan.
• Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil.
• Lower the heat and simmer until the chicken is cooked through, 20 to 25 min. Remove from the heat and taste for salt.
• To serve, sprinkle on the gram masala, transfer to a serving dish, and garnish with more chopped cilantro.

             

Chicken Curry

Once chicken curry uses to be considered a treat and was cooked for guests or special occasions. These days chicken curry is cooked more often in North Indian households.

Ingredient for gravy:

2    Pound chicken thighs and legs 
3    Medium size onions
1    Tablespoon  minced garlic
2     Medium ripe tomatoes- pureed or 2 tablespoons tomato sauce
1     Tablespoon fresh grated ginger
1     Medium green chilli-chopped-(Remove the seeds and membranes to reduce
       the heat) 
2     Teaspoons coriander powder
½    Teaspoon red chili powder
½    Teaspoon turmeric powder
½    Teaspoon garam masala or to your taste
¼    Cup of  plain yogurt (optional)
2     Bay leaves
3     Tablespoons vegetable oil
¼    Cup of chopped coriander leaves 
1     Teaspoon salt or to your taste
2½   Cups of water

Directions: 

1.   Wash and clean the chicken, take the skin and all the access fat out.

2.   Mince the onions and garlic in the chopper or blender. Mixture should be coarse.

3.  On high heat add the oil in a non-stick frying pan or heavy bottom stainless steel pan; add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.

4.   While onion mixture cooks add the tomato to the same food chopper or blender and puree. 

5.  Once all the water evaporated from the onions reduce the heat to medium and cook for 8 to 10            minutes or until onions become light brown. 

6.   Add coriander powder, red chilli powder, turmeric powder and mix with fried onions and fry for few seconds. 

7.  Add tomato puree or tomato sauce and yogurt in the onion masala and mix everything together.  

8. With the tomatoes and yogurt onion masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water evaporates quickly and then turn the heat down. 

9. Frequently keep stirring the onion masala, once all the water evaporated and you see the oil in the pan that means onion masala is done.  

10.  Add chicken pieces in the onion masala. With the spatula mix chicken pieces with the orion masala, add bay leaves, salt and 2½ cups of water mix everything together, cover the pan and cook on medium heat. 

11.  Periodically stir the chicken and keep turning upside down so that all the onion masala coats the chicken well. Add more water if needed.   

12.  Cook for 15 to 20  minutes or until chicken become tender add grated  ginger, chopped green chilies, garam masala and mix and cook for 8 to 10 minutes or until you have the desired consistency of gravy. Turn the stove off.

13 . When ready to serve transfer the curry in a serving bowl and garnish with chopped coriander leaves.

Tips:

 1. Just changing the cooking method and adding few ingredients can make a deference in flavor of          chicken curry.     

*  For variation to give flavor first marinate the chicken pieces  then grill the chicken pie on barbecue     grill or cook in the frying pan or bake it in the oven, then add to the gravy.

*  You could also add 1 teaspoon of Kasoorimethi to enhance the flavor of  chicken curry.     

*  For making chicken curry spicy and flavor full add 2 teaspoon of chicken tandoori masala.                 (Tandoori chicken masala could be purchased from any Indian grocery store)

2.  If you preplan to make the chicken then marinate the chicken a day before.