1 Nov 2017

Kaadai Dum Biryani | Easy Quail Dum Biryani | Pressure Cooking Method

kaadai

About The Recipe:


Kaadai Dum Biryani | Easy Quail Dum Biryani | Pressure Cooking Method - Chennai rainy day special - From Monday on wards, its raining here 💧, chill weather, breezy air, ☁ cloudy sky... really I'm enjoying this moment very much as it comes. Life is short, Time is fast, No rewind, No replay, so enjoy every moment 😄😄! I tried to take photo (above image) with raining, but its not clear. Today morning only I got an idea to make this kaadai biryani. As usual this dum biryani is also very simple to make. I used pressure cooker to dum easily. Chill weather and hot dum biryani combination really works good. Now lets see how to make this kaadai dum biryani with easy step by step images, instructions and video (will post soon). Happy Rainy Day.

kaadai
Recipe :

Kaadai Dum Biryani | Easy Quail Dum Biryani | Pressure Cooking Method


Prep Time: 45 minutes
Cook time: 45 minutes
Recipe Cuisine: Indian
Recipe Category: Lunch, Dinner
Serves: 3 to 4 persons

Ingredients :

Basmathi Rice - 1 and 3\4 cup
Cinnamon Stick - 2" long
Cloves - 3 nos
Bay Leaves - 2 nos
Oil - 2 tsp
Kaadai | Quail - 5 nos (quarters)
Red Chili Powder - 1 and 1\2 tsp
Turmeric Powder - 1\2 tsp
Bay Leaves - 2 nos
Cinnamon Stick - 2" long
Cloves - 5 nos
Cardamom - 3 nos
Sha Jeera - 1\2 tsp
Onion - 1 no (sliced)
Green Chillies - 5 no (slit)
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 1 no
Brown Onion - 1\2 cup
Curd - 1 cup
Salt - as required
Mint Leaves - 1\2 cup
Coriander Leaves - 1\2 cup
Ghee - 1 tbsp

Extra

Red Food Color - 2 tsp (optional)
Brown Onion, Coriander Leaves, Mint Leaves - 2 tbsp
Ghee - 2 tbsp
Method :
Wash and soak the basmathi rice for about thirty minutes.
To cook the basmathi rice, heat ten to twelve cups of water, bring to boil, add the cloves, cinnamon stick, bay leaves, required salt and oil. Add the soaked basmathi rice (water drained) and mix them. Cook over medium flame until half done. Using sieve, drain the water and keep aside.
To marinate, In a pressure cooker pan, add the kadhai's, red chilli powder, turmeric powder, bay leaves, cinnamon stick, cloves, cardamom, sha jeera, onion, green chillies, ginger garlic paste, lemon juice, brown onion, curd, required salt, mint leaves, coriander leaves and ghee, mix well altogether and marinate for about thirty minutes.
Pressure cook the marinated kaadai masala ingredients for 1 whistle. When all the steam released, open the pan. Add the half cooked basmathi rice on top of the kaadai gravy, spread evenly, sprinkle the extra brown onion, coriander leaves, mint leaves, ghee and food colour. Lid the pan and place whistle on top, cook for five minutes over high flame and five minutes over lower flame. Leave 10mins, open the pan, mix gently and serve hot.
Notes: Kaadhai cooks fast so one whistle is enough to cook. If we over cook the basmathi rice means it will break easily after dum. Always open the pressure cooker pan, after the steam released fully.

Step By Step Images:

kaadai
Wash and soak the basmathi rice for about thirty minutes. To cook the basmathi rice, heat ten to twelve cups of water, bring to boil, add the cloves, cinnamon stick, bay leaves, required salt and oil.
kaadai
Drain the water from soaked basmathi rice, Add into the boiling water mixture and mix them. Cook over medium flame until half done.
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Using sieve, drain the water and keep aside.
kaadai
To marinate, In a pressure cooker pan, add the kadhai's, red chilli powder, turmeric powder, bay leaves, cinnamon stick, cloves, cardamom, sha jeera, onion, green chillies, ginger garlic paste, lemon juice, brown onion, curd, required salt, mint leaves, coriander leaves and ghee, mix well altogether and marinate for about 30 minutes.
kaadai
Pressure cook the marinated kaadai masala ingredients for 1 whistle. When all the steam released, open the pan. Add the half cooked basmathi rice on top of the kaadai gravy and spread evenly.
kaadai
Sprinkle the extra brown onion, coriander leaves, mint leaves, ghee and food colour. Lid the pan and place the whistle on top, cook for five minutes over high flame and five minutes over lower flame.
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Leave 10mins, open the pan, mix gently and serve hot.
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Kaadai
Serving Suggestion: Serve the kaadai dum biryani with the dry chicken gravy.
Page: Collection Of Quail | Crab Recipes.
Variation: Similarly you can also try with the chicken or mutton. But the cooking time will vary.
If you like this recipe: You will like this kaadai biryani recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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