Biryani

Sindhi Biryani

image

Ingredients:
1/2 leg/shoulder of lamb
3 big onions (diced)
Few cinnamon sticks
3-4 cloves
3-4 whole black pepper
3-4 cardamon pods
1 tbsp whole cumin
Big pinch fenugreen leaves (fresh/dry)
4-5 tbsp crushed ginger and garlic
1 tbsp green chilies
1 tbsp red chilli powder
1 tbsp tumeric powder
2 tbsp coriander & cumin powder
1 tsp garam masala
Salt to taste
Oil
700g passata jar
1pk Shaan Sindhi Biryani mix
Half a bunch fresh coriander chopped
4 large potatoes
5 eggs
4-5 cups of rice
Ready fried onions
Clarified butter (ghee)
Pinch of saffron
1 cup milk

Method:
1. In a pan cook meat off with half the garlic, ginger, some salt & tumeric powder. Cook till water from meat burns off.
image

2. In another pan fry onions in oil till golden then add whole spices & methi. Cook till onions are brown.
image

3. Then add the rest of the garlic, ginger, chilies, salt, coriander and cumin powder as well as the shan masala packet. Cook for a minute then add the passata.
image

4. Now leave to cook till oil bubbles appear on top. Then add garam masala.
5. Mix the meat into this masala and leave to one side.
image

6. In a big pan boil water till its boiling then add plenty of salt and the soaked rice. Cook it till its nearly cooked. Drain and leave to one side.
7. Separately fry the potatoes and boil the eggs.
image

8. Now place some foil at the bottom of your pot, add ghee, some rice, fried onions, potatoes, the meat and masala, chopped coriander in this order and then repeat for a second layer.
image

image

image

image

9. Bring some milk to boil with some ghee and saffron. Then pour over biryani.
image

10. Pour couple of mugs of water over the biryani and then cover with foil then the pot lid. Cook on the cooker for 5 mins till steam starts to come from the pot then place in the oven for around and 1hr 45mins.
image

Enjoy x

Love from Foodie Aiysha Haji

Advertisements

Chicken Biryani (Kachi;Uncooked)

image

Ingredients:
1 chicken (eight pieces)
Two large handfuls of pre fried onions
Half a tub of yogurt
Whole cinnamon, cumin, cloves, peppercorns, cardamon
Crushed garlic and ginger
Crushed green chillies
Red chilli powder
Tumeric powder
Salt
Oil 

Method:
1. Marinate chicken overnight in the above ingredients.
image

2. When ready to cook, boil rice so not too soft.
image

3. Layer the bottom of a cooking pot with bit of the rice then add the marinated chicken.
4. Fry some potatoes and boil some eggs.  Slice the eggs and scatter it on top of chicken.

image
image

5. Then add the remaining rice.
6. Sprinkle some water mixed with saffron for colour and taste onto the rice. As well as spoon over several generous blobs of ghee on top.
image

7. Cover lid with foil and place the pot on the cooker on a high heat until rice is steaming.
8. Then place a crepe or roti pan on the heat and place the pot on top and cook on low heat for atleast an hour.

Serve with Biryani trimmings of yogurt chaas (drink) , poppadoms (both types), mango pickle, marinated carrot, raita and salad.

Enjoy x

Love from Foodie Maryam Kika

Easy Stove Top Biryani

image

Ingredients:
1 &  1/2kg chicken (2 chickens medium piece)
1 cup yogurt
1/4 tsp tumeric
1tbsp crushed garlic and ginger
1tbsp cumin powder
1tsp coriander powder
2 tbsp red chilli powder
Salt to taste
150g fried onions
1 bunch fresh chopped coriander
1 bunch mint finely chopped
pounded green chillies to taste
1/2 cup oil
2 tbsp lemon juice,
Spice powder: crushed 2 cinnamon sticks; 3 cloves, 3 star anise, 6 cardamon pods, 1 tsp whole cumin, 6 pepper corns OR 2tbsp biryani powder OR whole hard spices

Method:
1. Marinate the meat with all the spices and ingredients till the whole spices on list in fridge overnight.
2. Soak basmati rice in water for minimum one hour.
3. Heat water in a pan, add salt and 1tbsp oil and rice. Cook the rice 3/4 of the way and switch off cooker but leave rice in the water.
4. Layer the marinated chicken in the bottom of another seperate pot. Drain rice and later in top. Sprinkle with fried onions, clarified butter/ghee and saffron (soaked in milk)
5. Cover and seal lid with something heavy on top. Cook on full heat for five mins. Then reduce heat to low and put a flat crepe/roti pan under the pot and cook for 30 mins. After which switch off cooker but don’t open pan for a further 40 mins.

Enjoy x

Love from Foodie Safiya Bangee

Sindhi Biryani Two Ways!

image

Ingredients (1):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Crushed garlic and ginger
Plain Yogurt
4-5 Fried Onions
2-3 Medium Tomatoes
Eggs (boiled)
Potatoes (fried)
Chopped Coriander
Rice

Method (1):
1. Marinate the meat in yogurt, crushed garlic and ginger and the Biryani masala. 2. Fry onions till brown and add chopped tomatoes. Add salt to taste.
3. When tomatoes go soft add marinated meat. Let it cook.
4. Fry chopped potatoes and boil eggs at this point if you have not already.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice. Garnish with chopped coriander.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Yasmin Amujee

Ingredients (2):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Whole cumin
Cardamon
Cinnamon
Whole black pepper
Green chillies
Crushed garlic and ginger
4-5 Fried Onions
1 tin chopped tomatoes
Eggs (boiled)
Potatoes (fried)
Rice

Method (2)
1. Put chicken in a pan with garlic ginger and salt. Cook till water from chicken has burnt off. Leave chicken to one side.
2. Then in another pan put plenty of oil and fry the onions, whole cumin and cinnamon. When brown add the cardamon, whole black pepper, crushed garlic, ginger, green chilies and salt. Fry for a few seconds.
3. Then add a blended tin of chopped tomatoes. Add Shaan shindi masala packet and cook masala till water has burnt out of it and oil is floating on top.
4. Take the onions and Tomatoe mixture off the heat and add chicken. Masala for Biryani is ready.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Aiysha Haji