Legendary Dishes | Dum Biryani (steamed rice with chicken / lamb / vegetable, fruit, nuts and spices)

INDIA

To make perfect biryani you need to start an apprenticeship in the art of the method, and, as the method varies from region to region, there are various techniques to learn. With Persian influences, biryani was developed by the Mughals in northern India. It has been re-developed in the modern era, ironically further south, in Mumbai. Madhur Jaffrey called it one of India’s “most elaborate rice dishes” understating its complexity. The secret, of course, is in the method, and, like all good cooking, that is all about elaborate preparation. First a vegetable biryani.

 

 

 

Rice
1.5 litres water
400 g basmati rice / long grain rice, washed, 
soaked in water for 30 minutes
1 lime, juiced
2 cm cinnamon
2 green chillies, sliced along length
5 green cardamom pods 
10 black peppercorns
1 black cardamom, crushed
1 tsp coriander seeds, dry roasted
1 tsp cumin seeds, dry roasted
1 tsp salt
5 cloves
Turmeric powder, large pinch 
1 bay leaf

Bring water to the boil. Add whole spices, green chilli strips, rice, lime juice, turmeric powder and salt. Cook until the rice is al dente, about five minutes. Sieve rice, remove cardamoms, cinnamon and cloves. Set aside to cool.

Vegetables
300 g tomato, chopped small
200 g carrots, cut into 1 cm pieces
200 g potatoes, cut into 1 cm pieces
150 g cauliflower florets, cut into 2 cm pieces
100 g bell peppers, cut into 2 cm pieces
100 g long beans, cut into 2 cm pieces
100 g peas
Fruit and Nuts
30 g cashews
30 g raisins
Herbs
100 g green coriander leaves, chopped small
10 mint leaves
Spices – Whole
60 ml vegetable oil
3 cm cinnamon
4 green cardamons
10 black peppercorns
1 tsp cumin seeds
4 cloves
1 green chilli, sliced thin along length

Dry roast the black peppercorns, cardamoms, cinnamon, cloves and cumin seeds, set aside.

Spices – Ground
1 tsp coriander 
1 tsp cumin 
1 tsp garam masala
1 tsp red chilli

Blend, set aside.

Spices – Paste
30 ml water
2 (20 g) garlic cloves
3 cm (15 g) ginger
4 cm (10 g) turmeric root

Blend into a paste, set aside.

Garnish

250 g shallots, sliced
45 ml vegetable oil 

Fry over a medium heat for 15 minutes. Strain the oil, return the shallots to the pan and crispy. Retain the oil.

Finish
25 threads saffron, dissolved in 1 tablespoon of hot water

In a large frying pan fry the cardamoms, cinnamon and cloves, remove with a slotted spoon and discard. In the same oil fry the potatoes with a large pinch each of cumin seeds and fenugreek seeds until golden.

Repeat the process with the cauliflower and carrots, cumin and fenugreek, until the vegetables take on a little bit of colour.

Add more oil if needed and gently fry the beans and peppers with some cumin and fenugreek, two minutes at most (they must remain crunchy). Remove from pan. 

Fry spice paste for five minutes, add ground spice, stir and fry for a couple of minutes, then add tomatoes and fry for 15 minutes. Stir the cooked vegetables into this spice mixture. Stir in the peas and set aside.

Place the oil used to make the crispy shallots in a large heavy-bottomed pot. Spoon half of the rice on top of the oil. Spoon the vegetable mixture on top of the rice. Garnish the top with half of the crispy shallots. Spoon remaining rice on top of the vegetable mixture. Dress top with cashews and raisins, followed by the coriander leaves, mint leaves, green chilli strips and crispy shallots. Finish with a drizzle of the saffron water.

Cover the pot with tin foil and the lid. Steam over a low heat for 30 minutes.

 

Chicken Biryani
Rice
1.5 litres water
400 g basmati rice / long grain rice, washed, 
soaked in water for 30 minutes
3 cm cinnamon
4 green cardamoms
6 cloves
1 tsp cumin seeds
5 g salt
2 bay leaves
Turmeric powder, pinch

Bring water to the boil. Add rice, whole spices, turmeric powder and salt. Cook until the rice is al dente, about five minutes. Sieve rice, remove cardamoms, cinnamon and cloves. Set aside to cool.

Chicken
1 kg chicken breasts, cut into 3 cm cubes
200 g thick yogurt
150 g onions, sliced
2 tomatoes, chopped small
30 ml vegetable oil
10 g mustard seeds
5 g cumin seeds
3 green chillies

Marinade chicken in spice mixture, for at least two hours.

Herbs
100 g green coriander leaves, chopped small
10 mint leaves
Spices – Paste (Marinade)
1 orange, small, juice
1 lemon, juice
20 g spice mixture (below)
5 cm ginger
2 garlic cloves
2 cm turmeric root
Spices – Ground
1 tsp coriander
1 tsp cumin
1 tsp garam masala
1 tsp red chilli
Garnish
250 g shallots, sliced
45 ml vegetable oil

Fry over a medium heat for 15 minutes. Strain the oil, return the shallots to the pan and crispy. Retain the oil.

Finish
4 eggs, boiled, cooled, sliced
2 cm ginger, cut into thin strips
25 threads saffron, dissolved in 1 tablespoon of hot water
Rose water, splash

Remove chicken pieces from marinade. Heat oil in a large frying pan. Add cumin seeds and mustard seeds. When they start to pop add the onions and chillies, reduce heat to medium, sauté chillies and onions for about ten minutes. Increase heat, add chicken, sauté for a few minutes. Add spice mixture, sauté for a few minutes, then add tomatoes and finally the yogurt and a pinch of salt. heat through.

Melt one tablespoon of oil used to make the crispy shallots in a large heavy-bottomed pot. Spoon half of the rice on top of the oil. Spoon the chicken mixture on top of the rice. Garnish the top with half of the crispy shallots. Spoon remaining rice on top of the chicken mixture.

Dress top with remaining crispy shallots, ginger strips, mint leaves and coriander leaves. Sprinkle with rose water and saffron water.

Cover the pot with tin foil and the lid. Steam over a low heat for 30 minutes.

Finish with egg slices, serve.

Lamb Biryani

{arriving soon}

 

LEGENDARY DISHES


FRESH FRICOT | THE FRONT PAGE


EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS
Advertisements