Since my head is blank with nothing much to blabber about, let me go straight to today’s recipe. Oneconfession I have to make – this is the first picture on this blog for which I am doing a touch up by myself. I do understand that my pictures are sometimes really substandard, thanks to a lot of restrictions I have. I don’t want to make it an excuse for not improving the quality of them on the blog! My pictures are all night pictures, as I do all my cooking at night, apart from weekends, and early morning, I am off to work. The picture of the Chococustard Pudding of yesterday had some really good feedback, mainly because I guess, the photo turned well as it was taken with natural light, which my photographs hardly get. Jehanne has been trying to put into my head the importance of using a photo enhancing tool to touch up the pictures before putting it up on the blog, but plainly, I have been lazy!!! It’s more that than anything else. Finally, I downloaded Photoscape yesterday, as my first time trial and this is the first picture I am doing a touch up. I need an honest feedback from all of you, to learn and improve. I know if I don’t buck up myself, my blog is not going to grow… I guess I have to also give a big shout out to Febina for being extra frank in her comment in my last post, as well. Sometimes, you need such hits to really wake you up!!! 🙂
We as a family, love biriyanis for our weekend meal. A Friday is incomplete without a biriyani, and being the person I am, I love to pull out my books or files and go through the bundles for some interesting biriyani recipe all the time. This is another one from the weekends, a very easy one, I should say. With very limited ingredients and time, I guarantee you this is a winner!!! So off to the recipe… Recipe adapted from “Non Vegeterian Recipes” of Zubeida Obeid
Updated on December 23, 2016 with new pictures… I can’t believe that the below picture was the first that I actually worked on Photoscape. 😀 Alhamdulillah, little here and there I have learned how to use that software to make my pictures look a little more better off! 😉 As you can see, the post is getting some new pictures, since I cooked this biriyani for lunch today. I would say that this is the fastest update on the blog – cooked, clicked and uploaded within a matter of hours! 😀 I have slightly tweaked the recipe as well, which I am updating in the recipe card… This is definitely one of the simplest biriyanis I have tried, with no complications whatsoever… If you are wondering where/ what Bhatkal is, it is a little place in the state of Karnataka, very close to Mangalore. I had an ex-colleague from that area, who retired in September this year. He was a gem to work with and I really miss him, to say the least. Hope you like the new update on the post! 🙂
- 3 cups basmati rice
- 1 kg chicken, cut into medium pieces
- 4 tbsp ghee
- 4 large onions, sliced thinly
- 1 tbsp cashew nuts, chopped
- 6 green chiilies, slit (more for spiciness)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp turmeric powder
- 1 tbsp garam masala powder
- 2 large tomatoes, chopped
- ¼ cup mint leaves, chopped
- ¼ cup coriander leaves, chopped
- ½ cup yogurt
- Juice of one lemon
- 1 tbsp rosewater
- 5-6 strands of saffron soaked in 2 tbsp warm milk
- Salt to taste
- Wash and soak the rice in water for half an hour.
- Boil water (around 10 cups) with salt.. Once boiled, add the rice and cook till almost 80% done. Drain immediately and set aside. While checking the rice, do ensure that there is a slight bite inside.
- In a pressure cooker, heat two tbsp ghee and fry one onion till brown. rain and set aside.
- Fry the cashew nuts as well. Set aside with the fried onions. .
- Add another tbsp of ghee and saute the onions and chillies, with a pinch of salt till transparent.
- Add the chicken, tomatoes, ginger paste, garlic paste, ½ tbsp garam masala, turmeric powder and salt, give it a nice stir and cook for one whistle.
- Switch off the flame and empty the pressure off the cooker. Open the lid, stir in the lime juice and yogurt and mix well to incorporate.
- In a deep saucepan, put the chicken masala. Layer the rice on the top of it.
- Now sprinkle the chopped mint and coriander leaves, along with the remaining ½ tbsp garam masala powder, the fried onions and cashews, the rosewater and the saffron soaked milk, as well as the remaining one tbsp of ghee.
- Close the top well with aluminium foil and close the lid tight.
- Heat a chappathi tava on the gas stove and keep the saucepan on top for dum for 25-30 minutes. Serve warm with raita and pappad!!!
Since there is no use of chilli powder or pepper in this recipe, add as much as green chillies as per your spice quotient.