The Most Flavourful Biryani Duo for Ramadan - Chicken Dum Biryani & Nalli Gosht Biryani

Chicken Dum Biryani

INGREDIENTS

1 kg Chicken
2 cups of yogurt
2 tbsp of garlic and ginger paste
2 large tomatoes finely chopped
4 potatoes
4-7 green chillies split
6-7 dried plumbs
Handful of mint leaves chopped
Handful of coriander leaves
1/2 tsp of turmeric powder
3-4 tbsp of chilli powder
Salt to taste
2 tbsp of homemade garam masala
1/2 cup of oil
5 fried onions
750 gms of rice
saffron water
2-3 tbsp of ghee
Fried onions
Freshly chopped coriander

METHOD:

Take 1 kg Chicken
Add 2 cups of yogurt
Add 2 tbsp of garlic and ginger paste
Take 2 large tomatoes finely chopped
4 potatoes
4-7 green chillies split
6-7 dried plumbs
Handful of mint leaves chopped
Add handful of coriander leaves

Add spices
1/2 tsp of turmeric powder
3-4 tbsp of chilli powder
Salt to taste
Add 2 tbsp of homemade garam masala
1/2 cup of oil
Add 5 fried onions
Mix it well

Shut it and leave it for an hour

Add 750 gms of rice
Add saffron water
Add 2-3 tbsp of ghee
Garnish with fried onions
Freshly chopped coriander
Cook it on a dum by placing a napkin on top and securing it nicely
Keep the flame on a high for 10 minutes
Let it rest for 30 minutes,
Serve



Nalli Gosht Biryani

INGREDIENTS:

2 tbsp of ghee
1/2 kg of Nalli
1/2 tsp of garlic and ginger paste
250 ml of water
Freshly chopped mint and coriander leaves
Salt to taste
3 tbsp of ghee
1/2 kg of kheema
1 tbsp of ginger and garlic paste
5-6 cloves
1/2” cinnamon stick
2 bay leaves
3 green cardamoms
1 tsp of shah jeera
2 tomatoes finely chopped
1 cup of yogurt
3/4 tsp of turmeric powder
2 tbsp of red chilli powder
1 tsp of garam masala powder
4 slit green chillies
2 tbsp of freshly chopped mint & coriander
1/2 cup of water
salt to taste
Fried onions
1 tbsp of saffron water
500 gm cooked basmati rice


METHOD:

Heat 2 tbsp of ghee
Add 1/2 kg of Nalli
Fry the meat for 2-3 minutes
Add 1/2 tsp of garlic and ginger paste
Fry it for a minute
Add 250 ml of water
Add freshly chopped mint and coriander leaves
Salt to taste
Pressure cook for 3-4 whistles

Heat 3 tbsp of ghee
Add 1/2 kg of kheema
Saute the kheema till water dries up
Add 1 tbsp of ginger and garlic paste
Mix it well
Add 5-6 cloves
1/2” cinnamon stick
2 bay leaves
3 green cardamoms
1 tsp of shah jeera
Add 2 tomatoes finely chopped
Sauté the tomatoes with the kheema for 2 minutes
Add 1 cup of yogurt
Add 3/4 tsp of turmeric powder
2 tbsp of red chilli powder
1 tsp of garam masala powder
Add 4 slit green chillies
Mix well
2 tbsp of freshly chopped mont & coriander
Add 1/2 cup of water
Add salt to taste
Add fried onions
Add 1 tbsp of saffron water
Mix it well
Cover and cook for 10-15 minutes

Add the pieces of the nalli to the kheema
Add the stock as well
Cover and cook for 10-15 minutes on a low flame
Shut the flame
Remove the gravy in a different pot
Smear some ghee in the bottom of the urli
Take 500 gm cooked basmati rice
Add a layer of the rice in the urli
1 tbsp of ghee
Drizzle saffron water
1 tsp of rose water
Sprinkle mint and coriander leaves
Add fried onions
Add a layer of the gravy
Repeat the process
Cover it with a cloth
Put a lid on it
Let it cook on a dum for 10-15 minutes
Let it rest for 10-15 minutes before serving




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Produced by- Shashank Alshi, Shivani Jaiswal & Team






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