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PrintCHICKEN BIRYANI WITH DHANSAK
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Combine the lentils, bay leaves, turmeric powder, onions, potato, tomato, eggplants, pumpkin, fenugreek leaves, mint leaves, coriander leaves, salt and sufficient water in a large saucepan.
- Boil it and cook by occasional stirring for about 45 minutes or until the lentils are cooked soft. Alternatively, pressure cook dhansak till the pressure is released 3 times (3 whistles).
- Cool the mixture to room temperature and then mash it in a blender or food processor until it becomes smooth.
- Transfer to a bowl and set aside.
- Heat oil and ghee in a kadhai (wok) and add ginger and garlic. Sauté it till ginger becomes soft.
- Add the lentil and vegetable puree in the wok and add dhansak masala, chili powder, cumin powder, crushed cardamom and soaked saffron along with its water.
- Boil the mixture and reduce the flame and simmer until the mixture thickens. Remove from heat and set aside. Thus the preparation of dhansak.
- Heat oil in a kadhai (wok) and add potatoes and fry them till they are cooked and turn golden colour and crisp. Remove and drain on absorbent paper and set aside.
- Combine onion, ginger, garlic, turmeric powder, cumin powder and sufficient salt in a blender and grind to a fine paste.
- Transfer it in a bowl and add yogurt and whisk thoroughly.
- Add chicken to the yogurt mixture and mix well. Leave it for an hour for marination.
- Heat oil in a medium oven-proof and flame-proof dish and add cinnamon and cardamom pods and fry till their aroma fills the air.
- Add the marinated chicken along with the marinade and cook for 10 minutes by stirring occasionally until the chicken becomes tender.
- Add rice along with sufficient water to the chicken mixture and stir well to evenly coat the rice with the chicken and gravy.
- Boil the mixture and in low flame, cook until all water is absorbed.
- Preheat oven to 220 °C/425° F/Gas 7.
- Cover the dish with a damp kitchen towel and cover with a lid. Place in the oven and cook for about 15-20 minutes until the chicken and rice becomes tender.
- To serve, mix biryani gently with a fork and garnish with fried potatoes and eggs.
- Add dhansak in a bowl and serve hot with biryani.
INGREDIENTS
For Dhansak:
- 200 grams lentils (Masoor dal), washed and soaked for 30 minutes
- 100 grams split pigeon peas (Toor dal), washed and soaked for 30 minutes
- 2 bay leaves
- 1 teaspoon green cardamom pods, crushed
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons dhansak masala
- 2 red onions, roughly chopped
- 1 potato, roughly chopped
- 1 tomato, roughly chopped
- 1 eggplant, diced
- 100 grams diced pumpkin (optional)
- 4 cloves garlic, finely chopped
- 1-inch piece ginger, finely chopped
- 2 tablespoons fresh fenugreek leaves, finely chopped (methi)
- 2 tablespoons fresh coriander leaves, finely chopped
- 1 tablespoon mint leaves
- 1 tablespoon clarified butter (ghee)
- 2 tablespoons IDHAYAM sesame oil
- A few strands saffron dissolved in warm water
- Salt to taste
For Chicken Biryani:
- 500 grams long-grain rice (such as basmati), washed and drained
- 1 large chicken
- 2-inch stick cinnamon
- 5 green cardamom pods, crushed
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 2 onions, finely chopped
- 5 cloves garlic
- 4-inch piece ginger, roughly chopped
- 500 ml plain yoghurt
- 1 potato, cut into wedges
- 2 hard-boiled eggs, halved lengthwise
- 2 tablespoon finely chopped fresh coriander
- ½ teaspoon saffron strands, soaked in 2 tablespoons hot milk
- 1 lime, cut into wedges
- 6 tablespoons IDHAYAM Sesame oil
- Salt to taste
10 comments for “Chicken Biryani with Dhansak”
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plz sand recipes step by step with pic..
Really tasty dish. That look delicious and super easy to make!! Thanks so much for sharing!! run 3 online
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