Ghee Bhaat

Nothing beats mothers love in the form of ghee bhaat.

Ghee Bhaat

Ingredients

Basmati Rice  1 cup,
Desi ghee 1 cup ,
Red chilli flakes 1 tsp
Zeera 1 tsp
Salt to taste,
Whole spices
bay leaves 2
Cinnamon 1"
Cardamom 2,
Cloves 3-4
green chilli chopped 1
garam masala 1/2 tsp

Method :

Boil 2 cups water with whole spices.
Add washed rice.
Stir and  cover pan half , and let cook on medium heat till rice is Cooked.
Wash out Cooked rice with cold water to remove starch .  Remove whole spices with spoon.
Heat ghee in separate deep pan and fry zeera.
Add rice .
Stir fry using fork .
Add in salt and red chilli flakes and chopped green chilli and cook for few more minutes.
Sprinkle Garam masala powder and serve hot.
You can garnish crispy fried onion slices and raisins to shower xtra love.

Chicken Biryani

Dwat-E- Biryani

Chicken Biryani

Ingredients

chicken- 1.5 kg
(Keep 3-4 pieces for stock)
Basmati rice 4 cups
Onions (sliced)- 7 small
Ginger- 1/2 cup chopped
Garlic-1/2 cup chopped
Turmeric powder 1/2 tsp
Almonds- soaked and peeled, a handful
Raisins and cashews- handful
Mint- 1 cup chopped
Lemon 1
Pure desi ghee-1/2 cup
Garam masala 3tbsp
Bay leaves-2
Green cardamoms 2 crushed
Butter-50 gms
Red chilli powder 1 tsp
Fennel powder(saunf)-1 tsp
Green chillies- 2 sliced
Salt

Method

Marinade chicken pieces in salt and turmeric powder for one hour.
For stock
In a pressure cooker take some parts of the chicken like neck etc,
add a handful of sliced onions alongwith a tbsp each of chopped ginger and garlic ,pinch garam masala and bay leaves and green cardamom.
Add nearly 8 cups of water.
Pressure cook upto 5-6 whistles, strain the stock and keep stock aside
For biryani
In wok heat desi ghee
Fry chicken pieces, keep aside
Fry almonds and chashews n raisins.
Keep aside.
Then in same ghee fry
sliced onions, ginger and garlic . Keep aside.

Take a heavy bottom pot /deg. Add stock.
Stock qty should be double than rice qty.
Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add pinch of turmeric and salt .
Cover pot.
Let rice cook 90% .

Add fried chicken and onion, ginger garlic and butter.
Add almonds, cashews and raisins.
Add chopped mint, fennel powder, squeeze lemon juice .
Add green chillies
Sprinkle more garam masala
Mix everything well gently.
Do not break rice grains.
Seal the pot with dough and Put on Dum for 15-20 mins.

GAJARWALE PULAO

GAJARWALE PULAO

 

 Ingredients

Basmati Rice 1 cup...
Red onion Big 1
Chopped Vegetables (Beans, Potato,Peas etc) 1 cup
Red chilli powder 1 tsp
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Turmeric a pinch
Black Cardamom 1
Cinnamon ½ “
Green chilli chopped 1
Grated carrot ½ cup
Oil 3 tbsp

Method

Soak rice in water for one hour.
Ina deep bottom pan , add oil and put on medium flame. Add Cumin seeds, corriander seeds and crackle. Add cardamom and cinnamon .
Add thinly sliced onion. Sautee at very low heat till pinkish brown color. The caramalization of onion will decide the color of Pulao.

Then add all spices, green chilli and salt and vegetables. Sautee for 2 mins.
Add Drained Rice and sautee for 4-5 mins. Take care the rice do not break.

Add water to level so that when you dip your forefinger, the water level should touch the first mark of your forefinger from the level of Rice+vegetables.

At last spread the grated carrots all over .

Close the lid and let Pulao to cook at low-medium heat till all water dries up. It will take 15-20 mins.

You get grainy Pulao.