Biryani (Short Cut)

Biryani (Short Cut)I found that the traditional way of cooking Hyderabadi Biryani Dum is not only labour intensive, it is also quite time consuming. As I will be leaving Melbourne for Singapore soon (and will not be back for quite a while), I thought I should devise a short cut so Ray and Vany can cope (both of them are busy with studies and part time jobs) without compromising on taste. This is the second time I’ve cooked Biryani in the modified manner and am totally satisfied that they are as good as the traditional method in taste if not better.

Biryani1©BondingTool1 box of Biryani Masala, 2 Bay Leaves, a few sprigs of Cilantro (root intact), 1 kg Chicken (parts with bones or wings), 1 tablespoon whole spices, 1 tsp salt, 1 cup yogurt, 1 cup fresh or evaporated milk, 1 tomato, 2 tablespoons garlic ginger paste, 2 tablespoon fried onions, 1 tablespoon oil (I used ghee).

Biryani2©BondingToolChop up the tomato.

Biryani3©BondingToolThe yellow dollop is the ghee (clarified butter). Mix well and set aside for an hour or overnight even (in the fridge).

Biryani4©BondingToolHeat 1 tablespoon oil or ghee in the wok and fry the marinated chicken over medium low heat. Keep stirring as the yogurt sticks easily to the pan.

Biryani5©BondingToolFry till the liquid has thickened and chicken is slightly under-cooked or just cooked.

Biryani6©BondingToolPut a layer of pre-soaked 500g Basmati Rice on the bottom of an electric rice cooker. Lay the chicken pieces on them and fill up the pot with the rest of the rice.

Biryani7©BondingToolAdd 1 tablespoon rose water (if using essence then 1 teaspoon),  1 teaspoon Black Cumin, 1 tsp Whole Spices, 1 Bay Leaf, 1 tablespoon ghee and just enough salted water to cover the rice (about half an inch above the rice).

Biryani8©BondingToolSprinkle the rice with chopped cilantro and fried onions.

Biryani9©BondingToolCover the rice cooker and switch on to “cook” function.

Biryani10©BondingToolWhen rice is almost dry, add the saffron water.

Biryani11©BondingToolCover and continue cooking until the rice is done. Fluff the top of rice with a fork gently and let Biryani stand for another 5-10 minutes in pot in the “keep warm” function.

Biryani12©BondingToolServe with chilled yogurt and shredded cucumber (raita) on the side.

Cucumber Raita:
English Cucumber (those used in sandwiches or Chinese chicken rice).
Remove the seeds and shred cucumber.
Mix into the yogurt.
Add lemon juice, salt and coarse ground black pepper to taste.
Mint, chopped, optional.
Keep in fridge till needed.
Takes away the “heat” of the Biryani.

These are some of the ingredients I used for the short cut version.
Masala Whole Spices©BondingToolBiryani Masala©BondingToolGinger Garlic Paste©BondingToolPlain Natural Yogurt©BondingToolFried Red Onions1©BondingToolBay Leaves©BondingToolRose Water©BondingToolGhee©BondingToolBasmati Classic©BondingTool

Click here to see original recipe.

Happy cooking 🙂

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