CHETTINAD LAMB BIRYANI – PRESSURE COOKED

21 Nov

CHETTINAD LAMB BIRYANI – PRESSURE COOKER METHOD

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Biryani is often seen as time-consuming and needing many ingredients but it needn’t be that way. When we cook biryani in a pressure cooker, the flavours and spice marry well, with each and every grain of rice unlike dum biryani, where it is often not the case. And also its quicker,hassel free,making it a emergency one pot meal…..when you have sudden guests. Chettinad cuisine is known to be one of the most aromatic and spiciest cuisine of india. so tired making biryani using this chettinad masala. And also for the first time i tired using whole coriander seeds in a biryani as one of our pakistani neighbours does it and we like the flavour. If you are looking for an easy biryani recipe which can  be made in a jiffy and can be made for lunch box too, then i can say this is the best tasty biryani which can be quickly done in pressure cooker.

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I dont usually like the idea of cooking biryani in a pressure cooker. The problem with the cooker is that if we are not sure about the time and water ,there are chances of biryani getting burnt or overcooked and mushy. Alhamdulillah, my hubby is not a fussy eater ,he bravely tries all my experiments. But the one thing he dislikes is mushy rice, even if i add half a cup of extra water by mistake or it is semi soft, he wont touch the food. So I wanted to make sure of the cooking time and proportion of water to rice so that the grains remain separate like the usual biryani  each time we cook. My mom-in-law even makes yummy biryani in a rice cooker. Recently my neighbour sent us such a delitious vegetable biryani. When i asked her what her secret masala ingredients are , she mentioned just the normal ingredients but told she cooked in a pressure cooker. Add to it i recently bought a large 5 litre pressure cooker, so nothing was stopping me from trying this yummy pressure cooker version. Having a medium or large pressure cooker is a nessasary step, coz the rice and khurma should both be easily filled leaving some extra space. 

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serves 6

cooking time:- 1 hour

Ingredients for Biryani:-

  • 1 kg – tender lamb
  • 6 cups of Basmati rice
  • 3 tsp – olive oil
  • 1 tbls – ghee
  • 3 – medium onions
  • 1 tsp – shahi zeera
  • 1 tsp – whole coriander
  • 4- large tomatoes
  • 2 tsp – ginger garlic paste
  • half a bunch of mint leaves
  • half a bunch of coriander leaves
  • 1 whole cup – yoghurt
  • 1 tbls – red chilli powder
  • 1 tbls – coriander powder
  • 5-6 green chillies
  • salt to taste

For Biryani Masala :

  • cinnamon- 4″ piece
  • cloves- 4
  • green cardamom- 4
  • brown cardamom 2
  • coriander seeds- 1 tsp
  • cumin seeds – 1 tsp
  • shahi zeera – 1 tsp
  • bay leaf- 1 whole
  • black peppercorn – 1/2 tsp
  • fennel seeds – 1 tsp

METHOD:-

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Dry roast the ingredients under “For Biryani masala” till fragrant and the coriander seeds start colouring – about 3-4 minutes on low heat. Then powder the dry roasted ingredients in a mixer grinder. Set aside.
Mean while wash the rice and soak for at least half an hour. I usually soak it for 2 hrs(i use green farms rice which is a very good quality basmati rice, available here in gulf). Take a medium or large pressure cooker, heat the olive oil and splutter the black cumin or shahi zeera, fry the sliced onions till golden. Add the ginger garlic paste, after a nice aroma come,add the washed and drained mutton pieces. Dry roast it along with the chilli powder and coriander powder. After the water from the meat is dried, add the chopped tomatoes along with vertically slit green chilies. Mix the yoghurt along with salt without any lumps and add this to the lamb mixture. Add half the ground ‘biryani masala’ along with a glass of water,close the lid. Pressure cook till 6 whistles assuming you have tender lamb meat,if not increase to 10 whistles. Switch off the stove. Now you have the khurma ready and almost half your work is done.

Drain the rice and keep aside. For better coking avoid adding more water to the khurma. Mostly in indian we take for 1 cup rice -1 and 1/2 cups water but here i take 1:2 ration. Use water according to your rice. We have already added 1 glass of water to the meat, it may have reduced to 1 whole cup . So i add 10 cups more water to the khurma, while it is boiling,gently add the drained basmati rice. Mix in the chopped mint and coriander leaves and add the other half of the ground biryani masala. Taste and adjust the salt. Pour the ghee on top. Close the lid and keep the flame on low or medium till exactly 4 whistles and switch of the stove.
Either that or you can half cook the rice without closing the lid and then give dum for 15 more minutes.Just keep the lid on top,no need to lock the cooker or pressure cook. Once the pressure is released ,open the cooker and fluff the rice with a fork. Serve hot accompanied by a raita and salad,pickle.
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TIPS:-
  • You will need tender lamb (young goat) to give the biryani that extra yummy effect.
  •  avoid adding excessive water to your rice.
  • Drain all the water from the rice before adding to your cooking pan.The water to rice ratio must be 1.5:1 or 2:1 according to the rice you use. Use any cup if can find, it could be your tea cup or glass tumbler. But remember to use the same one to measure both rice and water.
  • Dont omit using fennel seeds to add that extra special chettinad taste to your biryani.
  • You can add whole garam masala along with shahizeera before frying the inions,but for us the spiciness from the freshly made ground masala is enough.
  • I always try to add two or three potatoes if i have , they seem to add more flavour and taste. But its purely optional.
  • A biryani is one of those dishes where you need to play around with the ingredients and make it your own. Don’t be afraid to experiment.

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Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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