Recipe : Kaadai Dum Biryani | Easy Quail Dum Biryani | Pressure Cooking MethodPrep 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: |
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. |
Drain the water from soaked basmathi rice, Add into the boiling water mixture 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 30 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 and spread evenly. |
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. |
Leave 10mins, open the pan, mix gently and serve hot. |
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 |
By Kalais |
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