Mangalorean Recipes

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Nawabi Biryani

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Quantity Measure Ingredients Description
1 Kilogram Chicken skinned, cut into serving pieces
2 Teacup Curds  
3 Tablespoon Ginger Garlic Paste  
A Little Salt  
1 Teacup Ghee  
1/2 Teaspoon Jeera (Cumin Seeds)  
1/2 Teaspoon Shahi Jeera (Caraway seed)  
8 Nos. Cloves (Lavang) crushed
1 Stalks Cinnamon (Dalchini) broken
5 Nos. Cardamoms (Elaichi) peeled, and seeds crushed
10 Nos. Pepper Corns crushed
1/2 Teacup Almonds (Badam) blanched, halved
1 Teaspoon Turmeric Powder Add to kadai
1 Teaspoon Garam-Masala Add to kadai
2 Teaspoon Chilly Powder, Red Add to kadai
1/2 Teacup Water Add to kadai
8 Sprigs/Twigs Mint Leaves (Pudina) pluck leaves and chop. Add to kadai
1 Teacup Coriander Leaves (Kothmeer) clean leaves and chop, add to kadai.
1, 1/2 Teacup Rice, fine grain. soaked in water for 1/2 hour, washed
1/4 Teacup Ghee To fry rice in pressure cooker
  As Required Water to cook rice.
  As Required Salt to taste
1/4 Teacup Ghee To fry sliced onion
4 Medium Onions Sliced thin, and fried crisp.
1/2 Teaspoon Saffron (Kesar_ For garnish


Make a mixture of ginger-garlic paste, salt and yoghurt. Apply the same to the chicken pieces and leave for 1 hour to marinate.

Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds and stir fry  then add marinated chicken pieces with turmeric, chilli powder, garam masala powder, and 1/2 cup water.

Cook till chicken is tender. Add     coriander and mint leaves. Keep aside.

Preparation of Rice:
Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and salt ro taste and pressure cook till the rice is done but not soft.

Heat remaining 1/4 cup ghee in a pan and fry onion slices till brown and crisp. Drain and  keep aside.

In a large cooking vessel put a layer of rice. Top it with a few fried onion slices and saffron strands and spread a layer of chicken pieces on it.     Repeat till all rice and chicken pieces are over.

Cover tightly and finish cooking in an oven or by placing the     pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.

Serve hot.


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