Sindhi Murgh Biryani

Mehran Spice Mixes have always been my top favourites amongst the Top 3 Paki brands available here; Shaan and National being the other two. And all these spice mixes are available in Delhi too so Delhites can definitely give it a shot!

I have tried many dishes using Mehran - Mutton Quorma, Achari Murgh, Bombay style Biryani, Kadhai Murgh and Achari Gosht....and this time it was Sindhi Murgh Biryani which I was gonna try...

And it came out expectedly very well - Mildly Spiced, Subtle Flavours and very delicious!

Here is the recipe:

Ingredients:

Chicken: 750 Grams; washed and cut into small bite-sized pieces
Basmati Rice: 250-300 Grams: washed and soaked for 30 minutes
Onions: 3 Medium sized; finely sliced
Tomatoes: 3 Medium sized; finely sliced
Yoghurt: 1 Cup; whipped
Ginger-Garlic Paste; 3 tablespoons; freshly made
Ginger: 1 tablespoon; julienned
Green Chilis: 6-8; slit
Green Coriander: 1/2 cup; finely chopped
Mint Leaves; 1/2 cup; finely chopped
Lemon Juice: of 1 Lemon
Oil/Ghee: 3-4 tablespoons
Mehran Sindhi Biryani Mix: 1 Packet

Method:

1. Heat the Oil/Ghee and fry the Onions till golden brown on low flame.

2. Add the ginger-garlic paste and the Chicken pieces; Bhunno on medium flame for 10 minutes

3. Mix the Yoghurt and the spice mix well and then put this into the Chicken

4. Add 1 glass of water, cover and cook until the meat gets tender and almost 1.5 cups of gravy remain in the Pan

5. In a large pan spread some oil/ghee and some sliced tomatoes. Shift the prepared chicken, spread the remaining tomatoes over it and Bhunno for 5-6 minutes on low flame

6. In another pan add 10 glasses of water plus 2 tablespoons of salt and give it a BOIL. Add the soaked rice and when they are half cooked remove and strain the excess water.

7. Spread the rice on the prepared Chicken. Cover and cook on high heat for 3-4 minutes. Lower the heat and cook for another 6-8 minutes.

8. Once the Biryani is ready mix before serving and enjoy it with Salad or Raita.

9. Thank me Later


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Kabuli Chana Biryani

Wanted to try a Vegetarian Biryani of some different style since quite some time and a Google search led me to this recipe on the Simply Tadka Blog: http://www.simplytadka.com/2013/10/kabuli-chana-biryani-biryani-recipe.html

Thanks to Preeti Garg and her well managed Recipe Website - Simply Tadka!

This looked and sounded really easy and delicious too so the decision was quite simple for me!

And this turned out so well I was surprised myself! I never expected the flavours to come out perfectly well in my first attempt but they did! it was light, flavourful, aromatic and a complete meal in itself! The Kesar flavour made it special! thanks to the Taj Mahal Spanish Saffron we used! before coming to Kuwait I thought Saffron only grew in Kashmir and since we have started using the Spanish type we have figured out that is much more flavourful & aromatic than it's Kashmiri Sibling!

And now the Recipe:

We have to cook the Chana and Rice separately, layer it with friend onions & chopped coriander and then do the final cooking in a Microwave Oven...

This would look a little too lengthy but believe me once you would make it this would be relatively quite easy & quick!

Ingredients:

4 Cup boiled Basmati Rice
3 Tbsp. Ghee
1/4 Cup Milk
Few Strands Saffron
1 Cup Fried Onions
1/2 Cup Chopped Green Coriander

For Kabuli Chana Gravy:

2 Cup Boiled White Chickpeas
1/4 Cup Yogurt
2 medium size chopped Tomatoes
2 chopped Green Chillies
1 Tsp. julienned Ginger
1/2 Tsp. Garam masala
2 Tbsp. Coriander powder
1 Tsp. Turmeric powder
1 Tsp. Red chili Powder
Salt to taste

Method:

For Kabuli Chana Gravy:

1. Heat the ghee in a non-stick pan and splutter the cumin seeds.

2. Add the green chillies & ginger and sauté for 1 minute on medium flame.

3. Add the chopped tomatoes, mash them and cook them till the ghee comes on the top.

4. Add all the spices and mix well.

5. Add the stirred yoghurt and cook on low flame for 5-7 minutes.

6. Add the kabuli chana, some water and cook for 10-12 minutes.

Other Preparations:

1. Slice the onions, fry them until they are golden brown, remove on plate and keep aside.

2. Soak the saffron in warm milk and keep aside for 10-15 minutes.

3. Soak the basmati rice for an hour, cook it with water and salt, drain the water once the rice is cooked and keep aside.

The Biryani Assembly:

1. Take a microwave safe dish (we used a Plastic one) and grease with ghee

2. Sprinkle 1/3rd of the fried onion and chopped coriander.

3. Put half portion of the cooked rice and spread it evenly.

4. Pour 1/2 portion of the saffron milk and 1/3rd of the onion & coriander.

5. Put the kabuli chana gravy over it and spread it evenly covering the rice completely.

6. Put the remaining rice and spread evenly.

7. Pour the remaining saffron milk and garnish with the coriander and fried onions.

8. Microwave it for 10 minutes and serve hot with Raita/Chutney/Achar; we enjoyed it without any accompaniment!

9. Thank me later!





Till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…