Tag: Aromatic Rice

Ingredients

For Rice

1 kg Mahmood 500 basmati rice 1 inch cinnamon stick 4 green cardamom 1 black cardamom 2 bay leaves 1 star anise 1 tsp cumin seeds 4 cloves salt- to taste food color- of your choice water- to boil the rice

For Chicken

1 kg chicken, cleaned and washed 2 large onion 2 large tomato 250 g curd/yogurt 1 cup ginger-garlic paste 2 tsp red chili powder 1/2 tsp turmeric powder 2 tbsp coriander powder salt- to taste 2 tsp garam masala powder 1 tsp cumin powder 1 tsp black pepper powder 4 tbsp oil

For Layering

2 tsp garam masala powder 2 tbsp ghee/clarified butter biryani essence (optional)

Method

• Boil the water.
• Add all the spices mentioned in Rice section.
• Add rice and cook on high flame till one-third partly cooked.
• Rinse and keep aside.
• In another pan, heat the oil.
• Slice the onion julienne and fry till golden brown.
• Add tomatoes cut into julienne shapes or you can also make its paste while grinding ginger-garlic
• Now, add ginger-garlic paste and saute on high flame. Add little water if sticking to the pan.
• Then,add all the powdered spices mentioned in Chicken section.
• Cook on low flame till the raw smell goes.
• Add yogurt and chicken. Cook on low flame till chicken is half done.
• When partially done, remove from the flame.
• In a deep and large vessel, Add a little oil and spread evenly.
• Add half the chicken.
• Now add half the rice on top of it and sprinkle some garam masala powder over it.
• Then again spread a layer of all the remaining chicken.
• Again layer it with rice and sprinkle some garam masala over it and add ghee on top of it.
• Sprinkle few drops of biryani essence.
• And seal the lid very tightly so that no aroma goes away.
• Put a pan or tawa on the gas on low flame, Put the biryani vessel onto the tawa or pan and cook for 30-40 min.
• Serve hot with coriander chutney, salad or raita. 

Ingredients:

to cook rice for zarda recipe: 2 CupsMahmood 500 Premium Basmati Rice 1 bay leaf 4-5 green cardamom 5-6 cloves 2 inch cinnamon stick enough water to cook rice pinch of yellow colour i have not used it remaining ingredients for zarda rice pulao: 1 and 1/2 cup Sugar A generous pinch of saffron soaked in 1/4 cup of water atleast for 2-3 hours to develop best colour 1 and 1/2 tbsp Charoli nuts (chironji) Charoli nuts (chiraunji) 1/4 cup Cashew nuts broken 4 tbsp Raisins 3 tbsp Dried Coconut sliced or chopped 4-5 tbsp Ghee or unsalted butter 100 g khowa or mawa or Kova ( grated) or crumbled cottage cheese/malai paneer 1 and 1/2 tsp teaspoon orange zest ( a must, cannot be skipped) Juice of half lemon

Instructions:

To cook rice for zarda To start with, first, clean wash and soak rice in enough water for atleast one hour. Also, soak the saffron in 1/4 of water for atleast 2-3 hours. Then, in a heavy bottom pan, add enough water, cinnamon sticks, bay leaf, green cardamom and cloves. Bring it to a boil. Once the water starts boiling, add strained rice Cook the rice until 90% done. Then, carefully strain the cooked rice and set it aside. Do not discard the whole spices how to make zarda recipe In another heavy bottom pan, heat ghee or butter. Then, add sliced coconut, cashews, charoli nuts and raisins, fry for few minutes until they are golden. Do not burn them. After that, add sugar and mix Then add saffron water and bring it to a boil. Cook until sugar melts. Now, add lemon juice, orange zest allow it to boil for another minute. Then, add rice and gently mix and make sure that all the rice coats well with sugar-saffron mixture, cook for a minute. Finally, sprinkle crumbled khoya all over the rice After that, cover the pan with tight lid and simmer (Dum) on very low flame for 15 minutes. This is how the meethe chawal looks after 15 minutes. Allow it to sit for 5 minutes. Then, gently fluff up the rice with fork and mix everything. Delicious rich sweet rice is ready to serve.