Yum! Yum! Yum!

First time i have tried this style Biryani in Chennai Cafe restaurant in DFW, loved the flavors and determined to try this recipe one day. Later i have tried this style Biryani at Talapakattu Restaurant itself in Chennai during my recent India trip, and the flavors are even better authentic there. With those memories of flavors, today I am set to make this Biryani and it turned out superb and delicious. 

Authentic Style of this Biryani is usually made with Lamb/Goat, as my family is not fond of mutton, i have varied this recipe with Chicken and it turned out excellent and soooo flavorful. Here is my version of Talapakattu Biryain, Njoy!

Spicy Egg Biryani in InstaPot!

• Wash Rice and soak for 15 min and drain in the colander and keep it aside.
• Chop onion and green chili lengthwise and keep it ready.
• Grind 2 cluster tomato in mixie and keep the tomato puree ready. ( if you don't have tomatoes, no need to be panic, you can use 1 can diced tomatoes like I did, today :-))
• Slice Boiled Eggs into halves and keep them aide in a wide plate.

1. Start the InstaPot (IP) in sauté mode.  Add Oil to the inner pot. Once oil is hot (in 1 min) add pulao spices, sauté for 30 sec. 
2. Next add chopped onion, green chili, frozen green peas and half of cilantro and mix with spices. saute for 1 min. Add 1 tsp of salt and mix it well.
3. Next add Tomato Puree ( or 1 can of diced tomatoes) to the pot and mix with onion mixture. Add 1 Tbsp Biryani Masala, mix it well with onion and tomato mixture. Close the lid loosely and let it simmer for 2 min ( until gravy comes together). 
4. Next add 1 can of coconut milk and mix well with onion tomato gravy, add 1 tsp salt and 1 Tbsp of Biryani Masala. Mix well everything and let it simmer for 2 min. 
5. Now add drained rice to the pot (Spread on top of gravy). Add 3 cups of water on top rice. Add 1 Tbsp of remaining Biryani Masala on top. ( DO NOT Stir or mix rice)
6. Now close IP with lid and secure/lock it. Change the IP setting to Manual/Pressure Cook mode and set it to 10 min. 
7. After 10 min do QR (Quick Release by wiggling the vent seal) to let the pressure out. Open Lid carefully, inside the pot rice is fully cooked now, add the boiled egg halves (facing yellow downside) on top of rice and sprinkle remaining cilantro and close the lid tightly and leave for 5 min. ( No need to ON now, the built-in inside pressure is enough to infuse eggs with masalas)
8. Now open the lid then fluff up the rice and transfer to serving bowl and serve hot with cucumber raita or onion raita on the side!

• For more flavor you can add 1 Tbsp butter + 2 Tbsp Oil in place of 3 Tbsp of Oil
• You can add some more sliced red onions on top while serving for extra zing
• If you are not using coconut milk you can add 1/4 cup hung/greek plain yogurt to the gravy and adjust the water accordingly ( for 4 cups of rice - 5 cups of water, 3 cups of rice - 3 cups of water). This measure helps you to get the consistency that each grain is separate from each other.
• Onion Caramelization and Coconut milk cream subtle the biryani masala spices in this recipe.  Cream and Caramelization is key to balance the spices in this recipe, otherwise it will turn out super spicy and ruins the flavor and taste.
• You can try the same recipe in Pressure Cooker on stove top, make sure after 2 whistles switch off the stove, to get the perfect textured biryani rice.

Hope you like my first IP recipe post, more are yet to come, Stay Tuned!
-Mythreyi

Chicken Dum Biryani

• Marinate chicken with all the listed spices under Chicken Ingredients above (except Cilantro, we will use it while cooking chicken). You need to marinate chicken at least 2 hours, if it is marinated over night in refrigerator, that is best. 
• Wash Basmati Rice and drain in colander and keep it aside. 
• Boil Eggs, after they are boiled remove shells and cut them into half and set aside.
• Take small non-stick pan and add 1 tsp butter to it. Once the butter is melted, add thinly sliced onions, saute them on low heat for 2 min and on high for 2 min until they are slightly browned. Take them into a plate and set aside
• Take a small bowl add lime juice, mix 1/2 tsp salt in it.
• Chop red onion in long thin slices and keep them in a plate
• Chop cilantro and mint roughly and keep them in a plate.

1. Take marinated chicken into a wide non-stick pan ( no need to add oil to cook chicken). Close the lid and cook chicken on low heat for 15 min. Then open the lid, chicken should become tender by now. If not cook for 5 more minutes.
2. Open the lid, add cilantro to pot/pan, and cook on medium heat for 10 min. (this will make any excess water evaporate).
3. Finally cook for 5 min on high heat ( making sure chicken is not sticking to the bottom) and turn off the stove. 

Chicken before and after cooking

1. Take all the required masalas (spoces, ginger garlic paste, biryani masala) in a plate. Take a wide pan on stove on low to medium heat. Add Oil and Butter to the pan, wait until butter melts and mixes with oil. 
2. Add spices to the oil and suate them for 2 min ( this makes the oil infused with spices). To this add thinly sliced onions, saute them for 2 min until raw smell goes away. Add ginger garlic paste to the onions and mix well. Add thinly sliced green chili and 1/2 cup cilantro and mix well.
3. Add washed and drained Basmati rice to the pan and mix with onions and spices thoroughly. 
4. Add Biryani Masala  and salt to the rice and mix well. Saute for 2 min ( not more than that). 
5. Add 7 cups of water to the Rice Cooker and transfer the rice to rice cooker. Start rice cooker to cook the rice
6. Right before rice is done, mix yellow food color in 1 Tbsp of water and pour this water on top in one half. mix orange food color in 1 Tbsp of water and pour this water on top on other half.  ( see in the picture below)

Steps in cooking Biryani Rice

1. Now Biryani Rice should be ready, Chicken should b ready. Keep all the things you need for layering at one place. As this is Oven method, we have to arrange everything in a baking dish or in aluminium baking pan and bake in the oven. 
2. Take a wide aluminium baking tray, apply 1 tsp butter on the bottom ( this prevents the bottom part from burning in the oven). Now start adding biryani rice ( don't mix the rice in rice pot,  carefully take it from side, this gives nice contrast of color spread at the end) to tray and spread it evenly. Add cooked chicken as next layer and spread it. Now add red onion slices, cilantro, mint mixture and drizzle lime juice mixture all over. 
3. Now repeat with another layer of rice, chicken and onion slices, mint & cilantro mixture, drizzle lime juice.
4. Add remaining rice as final layer and remaining onion, cilantro mixture and drizzle with lime juice. 
5. Finally top with boiled eggs (yellow facing down), sprinkle fried onions. Cover with Aluminium foil secure tight on all sides. 
6. Heat oven to 350 F and bake this for 10 min, then lower the heat to 200 F and cook for another 15 to 20 min. 
7. Take it out of the oven, open the foil and you will witness beautiful, wonderful aromatic dum biryani is ready to be served. Serve into platters and enjoy right away. 

Ready for layering, keep everything close by!

Arrange Rice and Chicken in Layers

Top with Boiled eggs and fried onions - top layer

Red onion slices gives nice kick to Biryani

• This recipe involves good amount of butter, Don't skim on butter that gives a great taste for this Biryani.
• While cooking chicken no need to add oil as there is enough in Chicken already and Yogurt we used in marination aids to cook chicken. Don't overcook chicken, that makes it too dry. You need to have slight gravy consistency  (should be like wet chicken) that adds chicken flavor to rice.
• If you don't have store bought biryani masala, you can use your home made garam masala
• If you are against using food colors use Safforn instead. Usually i don't prefer adding food colors, this is one recipe i relax on food colors, because the food colors gives nice restaurant look. When I am making at home i skip colors, but for potlucks and parties i use colors, to make it look attractive and crowd pleasure.  
• Overall this is a medium spiced compare to restaurant ones, if you prefer spicy, increase red chili powder, green chilies, biryani masala at each stage according to your needs. I prefer medium spiced as I feel like you should enjoy and taste all the flavors in Biryani not just spicy. 
• I prefer using aluminum baking tray esp for potlucks and office gatherings so that it is portable and you can throw once Biryani is done. For Home or Friends gathering I use wide (pyrex or corning ware) baking dish to give a nice appearance on the party table. 

Plated and ready to be served! Is n't this plate calling you, C'mon right away! :-)

Dum Biryani is famous rice dish where it is made with cooked rice and meat or vegetables arranged in layers and covered tight and cooked on slow heat where the rice gets simmered with the flavor of meat or vegetables and smothered with southern masalas. I have made Chicken Dum Biryani  and Veg Dum Biryani several times, but never tried with Egg. So today I have made Egg Dum Biryani and i would say it is equally delicious and tasty as Chicken Dum Biryani. When those Surprise Guests come and you don't have Chicken handy, this Egg Dum Biryani sure should come for your rescue. Here is the recipe, Njoy!




Ingredients:
Basmati Rice - 2 cups
Onion - 1 medium
Green Chili - 2
Clove - 1
Cinnamon - 2
Cumin Seeds - 1 tsp
Cilantro - 2 Tbsp
salt - 1 tsp
oil - 1 Tbsp


Eggs - 4 ( Boiled)
Oil - 1 Tbsp
Onion - 1 medium
Ginger Garlic Paste - 1 Tbsp
Turmeric - 1 tsp
Coriander powder - 1 tsp
salt - 1 tsp
Red Chili Powder - 1 tsp
Garam Masala - 1 tsp
Yogurt - 1/2 cup

Ghee - 1 Tbsp
Cashew Nuts - 10
Saffron Strands - 3
Milk -  1 Tbsp
salt - 1/2 tsp
Cilantro - 1 Tbsp

Preparatory Steps:

• Wash Basmati Rice drain and keep it aside. 
• Fry Cashew Nuts in 1 tsp of Ghee into Golden colro and set aside.
• Cut 1/2 of onion into very thin slices and fry them in 1 tsp oil and set them aside.
• Warm 1 tbsp of Milk and leave Saffron Strands in it.

Method:

1. Heat the nonstick pan, add 1 tbsp of Oil. Once the oil is hot add clove, cinnamon, cumin seeds. Once they start spluttering, add thinly sliced onions and green chili. Saute for 2 min. Add 2 tbsp of cilantro and mix it well with onions. Add drained Basmati rice and mix it with onions. Add 1 tsp of salt and mix well. Add 4 cups of water and keep the heat in medium and cook for 15 to 20 min until rice is done. ( use fork and fluff up the rice, that's the indication that it is done). Transfer the rice in wide plate, to let it cool. It stops the rice from cooking and helping the each grain to be separated.
   
   
2. Heat Non stick pot and add 1 Tbsp oil to it. Once the oil is hot add finely chopped onions and green chili. Add Ginger Garlic Paste. Once the oil separates from the onion mixture add all the masalas salt, red chili powder, coriander powder and garam masala. Mix everything well together. Now add 1/3 cup yogurt and mix it very well, it becomes like gravy now. Add halved boiled eggs in the gravy and let them simmer for 5 to 10 min.  Taste and adjust all the seasoning now, Egg Gravy is ready.
   
   
3. Now we have to layer the rice and egg curry. Take a heavy bottomed wide vessel and apply ghee at the bottom. Now add half of the rice in vessel. sprinkle some chopped cilantro and fried onions. Add half of the egg gravy curry. Add another layer of rice and top some chopped cilantro and fried onions, remaining gravy. Now add remaining rice and top with fried cashew nuts, come more cilantro fried onions. Sprinkle 1/2 tsp of salt on top the rice. add Saffron soaked milk on top. Now Close the vessel tight with aluminium wrap and heat on low simmer heat for 10 to 15 minutes. Keep another heavy vessel on top this pan. After 15 min switch off the stove open hte aluminum foil and mix the rice gently from top to bottom. Now your kitchen must be full of wonderful delicious aroma of Biryani. Transfer to the serving bowl serve hot!
   

Egg Dum Biryani is Ready now! Yummilicious!

• Dum Biryani Recipes

• Biryani Recipes

• Wash basmati rice and Drain in a colander, keep it aside in Colander. 
• Wash Cauliflower florets in lukewarm water. 
• Mix all the ingredients under marinade section in a small bowl. Coat cauliflowers with this yogurt spice mixture and set aside for 30 min. 
• Chop green chilies, onions and tomatoes in length wise into thin slices. 

1. Heat the non-stick pan and add Oil and Ghee. Once it is hot, add cumin seeds, Cinnamon Stick, Clove. 
2. Add chopped onion and green chili slices. Saute them for 2 min, then add Ginger & Garlic paste. Saute until the oil separates from onion mixture. Add tomato slices and mix it well. Give it a stir and cook for 2 min.
3. Now add drained basmati rice to the pan and mix it with onions and spices. Add salt, Biryani Masala to the pan and coat the rice well with masala spices. 
4. Finally add Cauliflower Marinade to the pan and fold it in gently so that cauliflowers are spread with rice nicely. 
5. Now add 4 cups of water to the pan. Taste and adjust any seasonings and close the lid and let it cook for 15 to 20 minutes on medium heat until rice is cooked. 
6. After 20 min, check the rice consistency, if it  is cooked properly, switch off the heat and leave it on the stove for 10 min. 

Doesn't it look Delicious!

• Cauliflower Recipes

• Biryani Recipes

• Rice Dishes

Veg Dum Biryani

• Wash Basmati Rice thoroughly for 2 times and drain in colander and set aside.
• Chop Onions and Green Chili in long and thin slices.
• Peel the potato and carrot, cut them into cubes. Chop Green Beans into medium size pieces.

1. Take a non stick kadai add 1 Tbsp Oil, followed by 1 Tbsp Butter. Once butter melts, add spices in the order, Cardamom, Clove, Cinnamon, Nutmeg, Star Anice, Shawzeera ( break cardamom and nutmeg in mortar before adding to kadai). 
2. As the spices are sauted ( for 1 min), add half of onion slices and green chili slices to Kadai and saute for 3 min.  Now add Ginger Garlic Paste and mix it well with onions. Add 1 tsp salt and black pepper to onion mix. Add Basmati Rice to Kadi and mix it with spices and onion mix. Saute for 2 min. 
3. Take Non-stick Rice cooker and add 5 cups of water to it. Switch off the stove and transfer the Rice mixture to Rice Cooker. Keep the Rice Cooker On and cook it until Rice is done.  When the Rice is about to done, mix the food color in 1 tbsp water and pour it on top to the rice in the rice cooker. ( just use only 2 colors, I have used Orange and Yellow).
4. Meanwhile, take the same Kadai, keep it on the stove and add 2 tbsp oil. add remaining onion slices to the kadai and cook for 2 min. Add Potato, carrot cubes and cook for 2 min. As the potatoes are softening, add Green Beans, Cauliflower Florets and cook for 3 min. You will notice the veggies becoming soft, finally add Green Peas and Broccoli Florets. Add 1 tsp salt and garam masala to vegige mixture. Don't cook them very soft. They should be cooked to medium soft, so that they should retain their shape and color. Swtich off the stove and take off the kadai from the stove and set it aside.
5. Rice also should be cooked by now in the rice cooker, switch off the rice cooker (when the setting comes to warm) and fluff it up with fork so that colors spread evenly. 
6. Take a Aluminium Tray and sprikle with Pam or add 1 tsp of Ghee and spread it evenly ( this avoids the bottom rice from burning or overcooked in the oven). Divide Veggie Mixture into 2 parts and Rice into 3 parts. Now add 1 layer of rice and add 1 layer of veggie mixture on top. Add some cilantro on top sprinkle lime juice. Add another layer of Rice and remaining Veggie mixture, add remaining cilantro and lime juice, and add final layer with remaining rice on top. cover with aluminium foil and set the Oven temperature to 200 F ( or 100 C), keep the covered aluminum tray in the oven  and cook for 15 to 20 min. This will let the rice slow cooked to allowing to spread the veggie and spicy flavors to rice.
7. After 20 min, take the tray out of the oven and serve from one side ( do not mix it up, that will mash the vegetables) While serving go into deep in the tray to get all the layers of rice and veggies. The colors are spread very nicely, and veggie flavors sink into rice and rice will be aormatic, beautiful and delicious. Serve with some Aloo Kurma or Onion Raita. 

Served with Aloo Kurma and Onion Raita

If you are eggarian, add boiled egg halves on top layer before keeping it oven...!

Mushroom Biryani

Serve it with Cool Raita

• Remove the stems from Mushrooms and clean the dirt with wet towel. Slice the mushrooms if they are big.
• Mix the ingredients under Marinade section and add the sliced mushrooms mix well and close the lid and keep it aside for 10 to 15 min. 
• Chop the tomatoes and grind into puree along with mint leaves in the small jar of mixie ( or blender or magic bullet)
• Soak the basmati rice for 10 min, then wash and drain.

1. Heat the Oil and Butter in the heavy bottom pan. (I have used my pressure cooker.) Once the oil is hot add Clove, Cardamom, Star Anise, Cinnamon and Shajeera. saute for 1 min.
2. Add ginger garlic paste. mix well and saute until the oil separates from it. Add chopped green chili and sliced onions. add salt and stir fry until the onions are cooked.
3. Add the tomato and mint puree to the pan and mix well. Let it simmer for 2 to 3 min. 
4. Add the mushroom marinade to the pan and cook until the mushrooms become soft ( aprox for 3 min)
5. Now add the basmati rice to the pan. mix well and add garam masala. 
6. Add 3 cups of water to the pan. taste and adjust the salt and seasonings. 
7. Now Close the lid and cook for 10 to 15 minutes or until the rice is cooked and becomes fluffy.
8. Serve it with Onion Raita to cool off the spices in this Biryani.

Take a close peek.....

• If you are using pressure cooker, keep the heat low after 2 whistles and cook for 3 min and switch off the heat.
• Don't ever run the mushrooms under water, it makes them soggy in the curry or rice. always clean them with wet towel.
• I have used Bella Brown Mushrooms. You can use white mushrooms or button mushrooms. I like Bella mushrooms or crimini mushrooms. They are better than white mushrooms in nutrition value , in texture and in taste.