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PrintGUCHCHI BIRYANI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil about 1½ litres of water with bay leaf, cloves, cardamom, juice of half a lime and a little salt.
- When the water starts to boil, add the rice and cook for about 6 minutes or until it is half done. Drain and transfer the rice to a wide pan. Set it aside.
- Heat the oil and add cumin seeds followed in a few seconds by the sliced onions. When the onions turn golden brown, add the guchchis.
- Add in the yellow chilli powder, green chillies, fresh coriander and mint with cumin powder and salt. Mix and saute for about a minute or two.
- Add half a cup of water, cover and cook on medium slow flame for 5 minutes.Mix in the yogurt and cream to the guchchis. Mix well and cover. Simmer for just about a minute.
- Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it.
- Arrange the guchchis over the rice and cover it with the balance rice. Sprinkle the saffron milk over the rice followed by mace and cardamom powder.
- Add 1 tablespoon screwpine water and dot with cream.
- Cover and cook on high flame for about 2 minutes and on dum for about 10 minutes or until the rice is done and steaming hot. Serve hot.
INGREDIENTS
- 300 grams long grain rice, Rinsed, soaked and drained
- 12 guchchis (morels), cleaned, washed, soaked in warm water and drained
- ½ teaspoon cumin seeds
- 75 grams onions, finely sliced
- 1 teaspoon yellow chilli powder
- 1 teaspoon cumin powder
- 2 tablespoon yogurt, whisked
- 1 bay leaf
- 4 cloves
- 4 cardamoms
- Juice of half a lime
- 1 tablespoon cream
- Few strands of saffron, crushed and dissolved in 50 ml of milk
- 1 teaspoon mace and cardamom powder
- 1 tablespoon screwpine water
- 2 tablespoon cream
- 100 ml Cooking oil
- 4 green chillies, chopped
- A few sprigs of fresh green coriander, chopped
- A few mint leaves
- Salt, to taste
14 comments for “Guchchi Biryani”
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