Monday, 4 September 2017

{Recipe} Chicken Dum Biryani

Today presenting the step wise preparation of Indian Chicken Dum biryani. Earlier if you check on my blog  you will find Boneless Chicken Biryani,Mutton Biryani and now its Chicken Dum Biryani recipe. If we go back in history the word Biryani is derived from Persian language,one theory of word is arrived from brinj which means rice in Persian and other word is derived from biryani which means to fry or roast.

When we speak about ingredients the history explains that main commonly used rice is long grain rice that is basmati,but in some part of India zeera rice is also used in cooking biryani. The other ingredients includes dry whole spices like cinnamon,cardamom,cloves,pepper corns,ginger-garlic,green chilies,green coriander,mint,The premium ingredients include saffron.For non-vegetarians biryani main ingredients that accomplishes spices is the meat,chicken and mutton. Biryani can be served with yogurt raitaSweet &yogurt corn raita .

Generally Biryani is prepared by using whole spices but today i have used powder of dry masala's which gives the biryani more flavour and its not wasted.Also i have used just one layer for dum that is base chicken layer and then directly rice.In my earlier recipes you will find pre -cooking of chicken or mutton and then doing the dum but this recipe no precooking involves its only marination for overnight and then direct on Dum which is also called as kachi style . So lets begin with the recipe for Chicken dum biryani.

Servings 8-10
Total Preparation Time : overnight marination + 35 min
Cooking Time :35 min

2 Kg Chicken
700 Gram Basmati rice
250 Gram Curd
3 Table Spoon Ginger garlic paste
3 Tablespoon red chili powder
1 Tsp Turmeric powder
11/2 Tablespoon Coriander powder
1 Tablespoon Cumin Powder
100 Gram oil
1 Tablespoon rose water
1 Bowl full of chopped fresh coriander and Mint
6 Green chopped chilies

Biryani Masala (Below spices grind in to rough powder)
1 Large bay leaf
2 Cinnamon sticks
15 Cloves
5 Ilaichi/Cardamom
15 pepper corns
1 Tablespoon pathar phool/Dagad phool/Black stone Flower
2 Mace/Javitri
2 Tsp Shahi Zeera

Other ingredients
4 Fried onions
4 Table spoon ghee
1 Lemon juice extract
1 Tsp Rosewater for sprinkle
1 Tsp of orange colour
1 Tsp Green colour
Salt as per taste

Step wise method for Dum biryani

1.Take chicken in bowl and wash well.Drain all the water from the chicken or you can towel dry it using kitchen towel.

2.Then one by one start adding the ingredients .So will start with first add salt,ginger/garlic paste,curd,turmeric powder,chili powder,cumin powder,coriander powder,biryani masala ground,oil,rose water,chopped coriander,mint and green chilies.Mix all the ingredients well and marinate for overnight.
3.Next day when you start the biryani process then first start with soaking of basmati rice for at least 45 to 60 min.Then in large pan add water n bring to boil,also add few cloves ,pepper corns and bay leaf along with salt and tsp of oil.The add soaked rice and half cook the rice.
 4.Then arrange the marinated chicken pieces in the vessel which you will cook the biryani. Then arrange the 1/2 cooked rice over the chicken .
5.Then over the rice layer sprinkle the orange and green edible food colours,fried onions,ghee,lemon juice and rose water.
6.To the lid fix the wheat dough and cover the biryani pot to create dum or pressure.The total time required will be around 40 min.So first cook on high flame for 5 min,then slow flame cook for about 15 min and then place tava or flat frying pan and on top of it place the biryani pot and cook again on slow flame for more 10 min.After 10 min switch of the flame and let the biryani rest for more 10 min.
7.Remove the dough and open the lid,you will find beautiful biryani resting for us to gobble.
8.Here comes the out come of your total hard work and patience level. Isn't it yum.
 Thank you for Visiting My Blog Cocinanispolina.

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Thursday, 24 August 2017

{Recipe} Rava Ladoo/Semolina Ladoo

Rava Ladoo or semolina Ladoo is  more loved dish during festival of Ganesh Chaturthi. The festival being tomorrow why not share this simple recipe of ladoo's. A quick sweet dish prepared by using few ingredients like semolina,sugar,coconut and nuts.You could also check festival sweet recipes on my blog which includes Milk Sheera,Besan Ladoo,Neureos and now one more edition Rava ladoo. I have always seen my mum and aunty prepared ladoo's but never tried hands on it.Today followed their recipes but only added koya to get extra flavour and this khoya idea i got it from one of the you tube chef from Ruchkar Mejwani.
Total prepared Around 20 Ladoo
Total preparation Time : 30 min
Ganesh Chaturthi Special
Author: Ispolina Silveira

250 Gram Rava/Semolina
200 Gram Sugar
200 Gram Fresh grated coconut
50 Gram Khoya
2 Table spoon Ghee
2 Tsp Cardamom powder
3 Table spoon water

1)First process begins with roasting of rava in ghee,roast for little while may be for about 3 min.Make sure the rava colour remains white.
2)Then remove the roasted rava in separate plate and in the same pan add grated coconut,sugar and water.Cook for about 3-4  min until the sugar melts and becomes liquid.
3)After sugar melted well,then add khoya and dry fruits and again cook for 2-3  min.
4)Allow the mixture of sugar,coconut and khoya to cool down for 15 min.Later add the cooled mixture into roasted rava and mix well.Then again allow to rest for 5 min so the rava soaks the sugar liquid.
5)The give one mix and shape into round ladoo's and spread on plate.
6)Your ladoo's are all ready to serve .Prepare during Christmas or Diwali or Ganesh Chaturthi or just any time when you feel like preparing and you will enjoy every bite of it.
Thank you for Visiting My Blog Cocinanispolina.

Do follow me on Facebook Page :@cocinanispolina
On Instagram : @cocinanispolina

Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

Happy Cooking :)

About Me

Hi Foodies ,

Myself, Ispolina Silveira & post marriage Mrs Greg.

A warm welcome to my blog Cocinanispolina. Spanish term Cocina means kitchen or cuisine & myself Ispolina. The sole purpose to create this blog is to share my daily cooking ideas. My blog also consist of different forms of cuisines, recipes inherited from my mommy,observed my relatives, friends, of course TV channels & Websites.

Being Raised in Goa, Goan cooking have been always close to my heart. Love the simplicity of goan cuisine as these simple dishes can be prepared with very basic ingredients readily available in our kitchen. My never ending thrive to share Goan Recipes is fulfilled through this Blog. Here I dedicate this blog "Cocinanispolina" to preserve and share Goan Authentic recipes .

Never had a clue how to start blogging. But, once my bundle of joy "Little Clive" arrived I had to quit my corporate role. Switching to full time Mommy and relishing it to the fullest,Clive would keep me on my toes but my passion & love for cooking never stop rather, doubled. Clive has been a fussy eater during his initial years which pushed me to invent new recipes.

My quest to utilize the "little time" from all this chores was ON. A day when I was looking for recipes over the internet I just realized, when I can search for recipes why not add my own. That's how my journey of blogging began and its going on :). I love every bit of sharing recipes with you all.

Also not to forget Mr.Tony Greg my Husband who is also very supportive in what I do and also a food judge along with my son Clive.

My small world includes my Family which always motivates me to move forward, not to forget my friends,well wishers who constantly appreciate my cooking and this keeps me motivated to try different recipes and cuisine.

Cooking thrills me, Motivates me, Innovates me, Surprises me, Mesmerizes me making me fall in love with it all over again. Though cooking is a routine task, it doesn't make me feel tired rather makes me feel Happy. I Can only end by saying the below Quote

"I'm just someone who likes cooking and for whom sharing food is a form of expression".