Crock Pot Chicken Dum Biryani

Crock Pot Chicken Dum Biryani

I bought Crock pot this thanksgiving .........so did some research about the cooking method , recipes , tips and things should be avoided esp while cooking in crock pot. Next is to search and cook ......something delicious, thank God I found this wonderful dum biryani recipe from my old collections. First time cooking in crock pot was interesting and I was very eager about the result. After 1 hr of my prep in crock pot ........yum yum the aroma filled the house so, had a hope that it should be Ok !!!!!!!

After 5 hrs .....Ho hooo I couldn't believe when I opened and tasted it, Success !!. Try this awesome tasting recipe in CROCK POT !!!

My Beautiful Crock Pot after 30 mints.

Ingredients and preparation *

Serve 2 to 3 person

Step 1.

Chicken - 2 lb, Cut them into small/medium size

Turmeric powder - 1/8 tbsp

salt as required

Ginger-garlic paste - 1 and a half tbsp

Curd -1 and a half spoon

Wash chicken for 3 change of water and add other ingredients given above. Leave it to set for 1 hr.

Step 2.

Onion -1 and 1/4 red onion, Straight cut
Olive oil -1/2 cup
Now heat oil in a pan/kadai. Deep fry the onions and set aside. Leave the oil to cool.

Step 3.

Red chilly powder -1 tbsp

Coriander powder -1 tbsp

Garam masala 1/4 tbsp

Green chillies -4, slit them

Mint -1/2 cup

Coriander leaves -1/2 cup

Oil -left over from step 2

Now add all the above ingredients to the chicken marinated before. Leave it to rest at least for 2 to 3hrs. Longer the time it sets increases the taste of the biryani.

Step 4.

Food colour -1/12 tbsp

Lime(medium) - 1 nos

Mix food color in lime juice. Set aside.

Step 5.

Basmathi rice -1 and a half cup

Sonamasoori rice -1 cup

Salt -1/2 spoon

Cardamom, Bay leaves, cinnamon stick, cloves

Boil 4 to 5 cup of water in a big pot. Add all other ingredients given above to it. When the rice is half cooked strain the water and set the rice aside.

Crock Pot, I've layered and set the cooker to cook.

Step 6. CROCK POT

NOTE: Before transferring the chicken to the crock pot I sauteed for 5 mints in pan. I read in the crock pot instruction booklet that milk, sour cream should be used only in the end of prep. In order to break down the curd I marinated, I sauteed for 5 mints not more than that.

Now transfer the chicken to the bottom, then sprinkle fried onions on it. Next spread half quantity rice on it, next spread onions and then with left over rice again. Make 5 to 6 holes and pour lime food color juice into it. cover with lid. Set the cooker to cook for 4 and a half to 5 hrs. Don't open the cooked often. Stir once for every 1and a half hr. After 5 hrs switch it off and fold rice and chicken with spatula without breaking the rice. Serve biryani with raita, boiled eggs.

NOTE: Actually to prevent steam I made dough (All purpose flour + water) and spread that on the space between lid and rim of the stoneware.

Coriander Rice Served with Raw Plantain Fry

Isn't this looks simple and yummy. An easy way.......got this idea from my friend. Though to try adding little touch to it. Tried it for the first time ......tasted great. The preparation time is almost nil compared to other variety dishes........try it out then !

Coriander Rice Served with Raw Plantain Fry*

Coriander Rice
Ingredients
Serve 2

1 and a half cup sonamasoori rice ( Any rice variety)

To fry
2 cup coriander leaves, washed
1/4 mint, washed
1/4 curry leaves, washed
4 green chilly
1 inch piece ginger
3 , 1 inch piece coconut
1/4 spoon tamarind paste

For Seasoning
1/8 spoon mustard
1 spoon urad dal
1 spoon cashew nuts
1 spoon ground nuts
1/2 spoon channa dal
4 curry leaves
4 spoon finely chopped onions
1/8 spoon jeera

Prep
Wash rice for 3 change of water. Cook separately, spread in a plate and keep it inside the fridge (chiller) for 20 to 30 minutes.
Now heat 1 spoon oil in a pan. Add the ingredients given to fry except tamarind paste. Fry for 3 minutes and grind it in the mixer adding 1/2 cup water and tamarind paste to it.
Now heat 2 and a half spoon oil in a deep bottomed pan. Add seasoning ingredients to it. Fry them well next add the grounded mixture, salt to it. Reduce the flame to Low. Keep stirring for sometime then add rice to it. Mix well until masala and rice incorporates well. Serve hot with any crispy side dish.

Raw Plantain Fry
Ingredients
Serve 2

1 Raw plantain , remove skin, slice into thin pieces
2 spoon basin powder
1 spoon chilly powder
2 curry leaves, chop finely
salt.

Preparation
Take a bowl and add all the ingredients given above. Mix well. Now dribble little water and mix well set aside. Heat a tava and pour enough oil to shallow fry them. Place one by one on the tava and fry till golden brown. Now turn other side and repeat the same. Serve hot.

Chicken Biryani

There r lot of methods to prepare Biryani. The only Important instruction is that the ingredients should be fried well and only proper proportion of masala when blended together can result the best treat,...a best method to treat ur family with an excellent biryani. Try this out ......{pic lately without fail}
Serve 3 person

First,
2 cups Chicken
Wash and cut chicken into medium size or small pieces. Set them aside.
2 cup Basmati and 1/2 cup Sonamasoori
Wash them for 2 to 3 change of water. Now soak and set them aside for 20 minutes.

*Step 1
Ghee -4 Spoon
Olive oil or Veg oil -4 Spoon
Onion -2 {Straight cut}
Ginger Garlic Paste -1 Spoon
Red chilly powder -3/4 Spoon
Pudhina -1 Cup

**Masala
Cinnamon Stick -2
Bay Leaves -2
Cloves -2
Cardamom -1
Marati Mogu -1

Now heat pressure or deep bottomed pan. Pour ghee and oil to it. Then add masala items to it. Next add onions and fry till they turn translucent. Now add all left over ingredients given above in step 1 . Fry till golden brown. Approx it will take 6 to 7 minutes.

*Step 2
Tomatoes -1/2 {Finely cut}
Coriander leaves -1/2 cup
Green Chilly -3
Coriander powder -1 and a 1/4 spoon
Turmeric powder -1/4 spoon
Salt to taste
Chicken -2 Cups

Now add all the above item to the golden brown mixture in the cooker or pan. In medium flame fry till masala and chicken mixes and oil separates from it. Approx 5 to 7 minutes. Then, Add water {Measurement given below} to it.

For 1 cup sonamasoori= 2 cup water
For 1 cup basmati = 1 and a half cup water

Leave it to boil then, add rice and squeeze a lime in it. Taste for salt and spicy.
Now leave it to cook for 2 whistle. Ur spicy and tasty biryani is ready to eat. Serve with mint chutney and raita.

Chicken Curry Served with Ghee Rice

Yeah its an excellent combination for any special day. This was my Sunday Special and had great time with our friends and family at home. But Sorry couldn't save the dish to post in blog. I will definitely next time. OK then peep to have a look of my recipe below..!


Dated Dec 15, Posting Pic of Delicious Chicken Curry !
* Chicken Curry
Ingredients
Serve 4 person

Chicken - 2 and a half to 3 lb ( With Bone)
{Washed and Cut into small pieces}
Onion -1/4 { Fine Cut}
Small onion -4, roughly chopped
Tomatoes -1 Small {Fine Cut}
Red Chilly Powder -1/2 Spoon
Coriander Powder -1 Spoon
Turmeric Powder - 1/4 Spoon
Salt , Olive Oil

Ingredients to Grind-1*
Small onion -4
Pepper Corn -1/2 Spoon
Ginger -1 Inch
Garlic -4
Cloves -2
Cinnamon -1 small
Green chilly -3

Ingredients to Grind-2*
Coconut -5 {1 inch piece} , Poppy Seed -1/8 spoon (soaked for 10 mints in water), Sombu -1/8 spoon ,Cashew nuts -3

Preparation
Wash and cut the chicken into small pieces. Set aside.

Grind both the mixture 1* & 2* separately and set aside.

Now heat a pressure cooker. Add chicken, turmeric powder,onions,tomatoes, grinded mixture 1*, 1 spoon oil, 1/2 spoon salt,chilly powder, coriander powder and 2 cups water. Leave it to cook for 3 whistle. Set aside.

Seasoning ingredients
Oil -3 spoons
Small onions -3 ,fine cut
jeera -1/2 spoon
mustard -1/8 spoon
curry leaves -7
Heat a pan and season the ingredients and set aside.

Now heat a pan. Transfer the cooked chicken to it. Add grounded mixture 2* to it. Leave it to boil for 2 mints in medium next add the seasoning to it. Cover and cook in simmer for 2 more mints. Serve hot with rice, idli, dosa, puri,chapathi,roti.

* Ghee Rice
Ingredients
Serve 4 person

Basmati Rice -3 and a half cup
Sonamasoori -1/2 cup
Ghee -4 Spoon
Olive oil - 1 or 2 spoon
Pudhina -1/2 cup
Cashew nuts -8 to 10
Onion -1 small {Straight Cut}
Ginger Garlic paste -1/2 Spoon

Masala items
Cinnamon -1
Cloves 2
Bay leaves -1

Preparation
Wash rice for 2 to 3 change of water. Soak them and set aside.
Now heat a deep bottomed pan or cooker. Pour oil and ghee to it. Add the masala item to it.
Then add onions, ginger garlic paste, pudhina to it. Fry them till translucent. Then add cashew nuts , rice to it. Fry for 2 more minutes and add salt, water to it.
{For 1 cup basmati rice :1 and a half cup water and 1 cup sonamasoori : 2 cup water}
Cook for 2 whistle and serve hot.

Prawn Biryani

It's Spicy Prawn Biryani today ! Want to know the prep.........then peep here for the recipe.

Ingredients

Serve 2 to 3 person

Prawn -Mini Prawn {170 g or 6 oz or 1&1/2 cup}

Basmati Rice -2 Cups

Masala:

Cinnamon

Cardamom

Bay leaves

Cloves

Veggies and Dry Powder:

Onion -1&1/2 {Straight cut}

Tomato -1 small {Finely cut}

Green Chillies -4 {Slit}

Ginger Garlic paste -1 spoon

Pudhina -Hand full

Coriander leaves

Curry leaves

Olive oil , Ghee

Red Chilly Powder -1 Spoon

Coriander Powder -1 Spoon

Turmeric Powder -1/8 Spoon

Lime juice from 2 medium lime

Preparation

Wash the rice for 2 change of water and set aside to soak for 20 minutes. Wash prawn for 4 change of water and set aside.

Heat a deep bottomed pan or pressure cooker. Pour 4 spoon of olive oil and ghee each. Add masala's to it. Then add onions and stir till translucent next add red chilly powder, pudhina and ginger garlic paste to it. Fry them till oil separates from it.

Next add tomatoes, green chilly , coriander leaves, curry leaves to it. Fry them till they club together. Next add prawn to it. Reduce the flame to medium and leave it cook well for 5 to 8 minutes.

Next add water to it{Rice to water is 1 to 1&1/2}. Leave it to boil. Next add salt, rice and lime juice to it. Leave it to cook for 2 whistle. Serve hot with boiled eggs and onion raita.

Birthday Special !!!

It's my H birthday. I always make sure he spends his day with lot of joy and fun. I prepared chocolate cake {tried for the first time} made him cut at 12:00 am. It was a good surprise for both of us. Then, as usual prepared his favorite dishes starting from breakfast till dinner. Invited friends and had lot of fun.
As I finished cooking took a shot to share with u guys through my blog. The menu is -

Spicy Andhra Style Mutton Biryani
Mint Chutney
Boiled Eggs
Vegetable Raita
Cucumber (garnished with salt and pepper)

* Mint Chutney

Ingredients
Mint(Pudhina) - Hand Full
Cilantro (Coriander Leaves) -1/2 cup
Curry Leaves -1/4 Cup
Coconut -4 (1 inch piece)
Urad Dal -1 Spoon
Tamarind -very small amount
Green Chillies -3 {Can be substituted with Red Chillies}

Seasoning
Mustard -1/8 Spoon
Curry Leaves -3
Urad Dal -1/8 Spoon

Preparation
Heat 1 Spoon oil in a pan. Add all the ingredients given. Fry them for few minutes. Grind them adding enough water {add little water at a time} to form a paste. Transfer to a bowl. Now season the seasoning ingredients in a pan adding 1 spoon oil. Pour it to the bowl. Now add salt and mix well. It is ready to serve.

* Vegetable Raita

Veggies -
1 Onion , 1/4 Capsicum , 1/4 cucumber , 1/8 Medium Tomato , 1 Green chillies , Cilantro.

Chop all the above veggies into fine pieces.
Now add enough curd {I've taken 2 cups of curd } to a bowl. Whisk well. Add all the chopped veggies and salt to it. Vegetable Raita is ready to serve.

* Cucumber

Peel cucumber and slice it into thin slices. Garnish with Salt and Pepper.

* Boiled Eggs

Boil water in a pan. Add 1/8 salt to it. Slide down eggs into the pan. Leave it to boil for 5 minutes. Remove the shell from the eggs and slice it into halves. Garnish with salt and pepper.
It is ready to serve.

* Spicy Andra Style Mutton Biryani

Before I start the preparation of the recipe I should share u guys from whom I learnt this recipe. It's my MIL's recipe. She is expert in preparing Non-Veg dishes, this is one of her best recipe. Believe it or not this recipe has "NO" added extra masala in it. But Trust me it has the best taste in it. The whole day my husband was praising me for the Excellently tasting Biryani . For all this I should thank my MIL.

Ingredients
This serves 5 to 6 person.
Mutton -1 Kg {Cut into small pieces}
Basmati Rice -2 Cups
Sonamasuri (Raw Rice) -3 Cups
I've combined Sonamasuri(Raw Rice) and Basmati to have a balance taste. It's optional to have the same proportion.
Onion Medium - 3 to 4
Tomato -1 Very Big
Green Chillies -4 (Slit in the middle)
Pudhina -Hand full
Cilantro -Hand full
Ginger Garlic paste-3 Spoon
Red Chillies -1 1/2 Spoon + 1/2 Spoon
Coriander Powder -3/4 Spoon + 1/2 Spoon
Ajinomoto -1 Spoon
Butter -1 1/2 Stick {Substitute with Ghee of same measure}
Olive Oil -1/2 Cup
Salt to taste.

Masalas
Cinnamon Stick -2
Cardamom -2
Bay Leaves -2
Marati Mogu -1
Cloves -3

Preparation
First cook mutton in a pressure cooker adding the below listed items for about 4 to 5 whistle. Reserve the boiled mutton juice.
1/2 spoon chilly powder, 1/2 coriander powder, 1/4 salt, 1/8 turmeric powder.

Heat Ghee and oil in Pressure Cooker or a very deep bottomed pan. Add the masala items to it. Then add onions, When it turns translucent add ginger garlic paste, red chilly powder, Coriander powder and fry till golden brown. Next add the tomatoes ,pudhina ,green chillies and coriander leaves (cilantro) to it. Fry well to incorporate the masalas, When oil is separated add turmeric powder, precooked mutton to it. In medium flame leave it too cook well with the lid for 3 to 4 minutes.

Parallel to the above work. Wash rice for 3 change of water and soak for about 30 minutes.

Now add salt and Mutton juice OR water{For sonamasuri R:W is 1:2,For Basmati R:W is 1:11/2} to the cooker. Taste it. Leave it to boil then add the rice. When the water to boils fix Ur lid and cook for 2 or 3 whistle.

Ur delicious tasty + spicy biryani is ready to finish. Hope u all liked the recipes................Thanks for visiting indianbistro. Have a great day!

Independence Day !

Happy 60th Independence Day !

Vegetable Pulav - A simple medium spicy rice dish with lot of veggies in it. There r lots of methods to prepare it, I learnt this method from my sister, Whenever I get bored with my style I alternate with my sister's recipe. It's a medium spicy dish which has excellent aroma and taste in it, It can be served with vegetable kurma or raita and any crispy's.

Try this tasty dish which is very much different from normal Pulav , the method to prepare it is also very easy. I like this recipe a lot which is a bit similar to fried rice (Not Exactly) ...........check it out.

Ingredients

Veggies -Carrot ,Beans ,Cooked or Frozen Peas , Lima Beans (Double Beans) ,Potato ,Capsicum ,Cabbage ,Cauliflower.
{Cut all the veggies into 1/2 inch strips}
Basmati Or Normal Rice -1 1/2 Cup {Soak 30 minutes}
Pepper Corn -6
Green Chillies -3
Garam Masala -1 Spoon
Pepper Powder -1/2 Spoon
Onion -1 {Fine Cut}
Tomato -1 small {Fine Cut}
Ginger-Garlic Paste - 3/4 Spoon
Pudhina -5 {Chop them}
Coriander Leaves to Garnish
Salt and Oil.

Masala's
Cinnamon stick -1
Cardamom -1
Cloves -2
Bay Leaf

Preparation

Heat a deep bottomed pan. Fry the following veggies separately adding a pinch of salt and 1/2 spoon oil for about 2 to 3 minutes . Carrot ,Cauliflower ,Beans ,Lima Beans ,Potato ,Capsicum ,Cabbage , Peas . Reserve the veggies in a bowl after fried .

Add 2 spoon oil to the same pan. Add all the masala ingredients given. Now add the ginger-garlic paste, onion to it. Fry till they trun light brown. Next add the tomatoes,Pudhina , green chillies and pepper corn. Fry till oil separates, Now add all the fried veggies, garam masala and salt to it. In medium flame keep frying them till the masala and veggies club together.

Parallel to the above process (i e when u start to fry onion), Wash and cook rice in electric rice cooker adding 1/2 spoon salt to it. When the rice starts to boil in the cooker add the fried veggies , pepper powder to it and mix well . Leave the cooker ON to continue cooking , It might take 5 more minutes to get fully done. Garnish with coriander leaves and serve hot with Vegetable kurma and crispy's. U will love it. Leave me Ur comments without fail after tasting it.

Jeera, Carrot Rice With Sagu

Sagu is a rare dish seen outside Karnataka. After my marriage in Bangalore, I came across lot of different dishes, that increased my interest to explore and try them at home. One among them is Sagu. It's exotic aroma from the freshly grounded spices is awesome ......... This dish is served with puri,idle,dosa and rice. Here I've served with Jeera ,Carrot Pulav.

When I searched for Sagu recipe, felt Latha's Masala Magic vegetable sagu recipe would be perfect. I've improvised it a little bit according to our taste by deleting few and including the following ingredients.

Poppy seeds, pudhina , Sombu , Jeera , Green Chillies .

The Jeera ,carrot Rice is a simple and fast cook dish which can be served with any curry or gravy. Each and every ingredients are perfectly added to give very mild taste not spoiling the real taste of the dish.

Jeera, Carrot Rice

Ingredients:

Basmati rice -1 1/2 cup

{Wash and soak for 20 minutes}

Coconut milk -1/2 cup

Carrot -1 {Dice them into cubes}

Jeera - 1 Spoon

Onion - 1/2 {Fine cut}

Ginger-Garlic Paste -1/2 Spoon

Pudhina -4 {optional}

Cinnamon -1/2 inch

Clove -2

Cardamom -1

Ghee -1/2 Spoon

Oil and Salt.

Preparation:

Heat oil and ghee in a cooker. Add the masala items to it. Now add jeera ,onion and ginger-garlic paste to it. When the onions turns light brown add carrot and pudhina. Fry for sometime in a medium flame. Pour coconut milk and water (include coconut milk measure when adding water) to it. When it starts to boil add salt and rice. Cook for 1 whistle. Garnish with coriander.

Sagu

Ingredients

Veggies - Beans, Peas, Carrots, Lima Beans, Potatoes, Cabbage, Cauliflower

{Cut them into medium size}

Red Chilly -3

Green Chilly -3

Sombu (Flannel) -1 Spoon

Jeera (Cumin) -1 Spoon

Pepper Corn -10

Poppy Seed -1/4 Spoon

Coriander Seed -1 Spoon

Bengal Gram -1 Spoon

Urad Dal -1 Spoon

Coconut -2 of 1 inch size

Pudhina Leaves -5 to 6

Seasoning:

Mustard -1/2 Spoon

Red Chilly -1 {break them into 2 or 3 small pieces}

Curry Leaves -5

Method:

Step 1

Cook all the veggies in cooker adding 1 cup of water to it.

Step 2

Add all the ingredients except veggies,coconut and pudhina to a pan. Fry until done and grind to a fine paste adding pudhina , coconut and 1/2 cup water to it.

Step 3

Heat a deep bottomed pan. Add cooked veggies ,Grounded paste and salt to it. Add 1/2 cup water to loosen the gravy if it is thick. Leave it to boil for 5 to 6 mints.

Step 4

Season the given ingredients and pour it to the mixture. Garnish with coriander leaves and serve hot.

Hint: I've prepared Sagu little watery to serve with Rice. To serve with Puri, Idle , Dosa it can be little thick.

Coconut Rice

Ingredients:

Coconut milk - 2 cups

Basmati Rice - 2 cups

Onion - 1 { Straight cut}

Garlic - 4 { Chop them into thin strips}

Pudhina - 8 leaves

Clove -3

Cardamom -2

Cinnamon sticks -2 {1 inch}

Ghee -3 spoon

Salt and Oil

Method:

Step 1

Wash and soak rice for 30 mints.

Step 2

Heat cooker. Add ghee and oil (4 spoon) to it. Now add masalas ,garlic , Onion and Pudhina to it. Fry till onions turns golden brown. Add 2 cup water, coconut milk , salt and leave it to boil. Later add rice and taste for salt. Leave for 2 whistle. Garnish with fine cut pudhina.

Bisi bele baath

Following are the ingredients and step by step method to prepare paste for Bisi bele baath.
Ingredients :
Step 1-

Channa Dal -2 spoon
Urad Dal -2 spoon
Coriander seed -2 spoon
Jeera -1 spoon
Poppy seed - 1 spoon
Methi -1/2 spoon
Fry all the ingredients listed above without oil for 5 minutes in medium flame.

Step 2 -

Pepper Corn - 5
Cinnamon -2
Clove -2
Marati mogu -4
asafoetidia -3 dash
Red chillies -5
Coconut - 2 inches
Fry all the above listed in 1 spoon oil.

step 3-

Now grind all the above ingredients listed in steps 1 and 2 by adding water into a thick paste.

Our base for the baath is ready .Here comes the full preparation .

Ingredients:

Soak - channa and peas overnight
Veggies -beans ,carrot, cabbage, potaoto, capsicum .
{cut them into medium pieces}
Toor Dal - 1 cup
Rice -1 cup
{Always rice and dal should be same ratio}
Tamarind paste - 2 spoon
Tomatoes - 1 { chop them into small pieces}
Ghee - 3 spoon
Ground nuts - Soak them
Turmeric powder
Curry leaves
Coriander leaves
Salt

Method:

Heat cooker and add dal, turmeric powder and 2cup water to it. Leave it to boil for sometime then add veggies and channa dal to it. Close with lid and leave for 1 whistle. Now add grounded paste , 2 cup water, tomatoes, tamarind paste, curry leaves, salt and groundnuts to it. Leave it to boil for 5 mints then add rice and keep stirring it frequently. It will take around 12 mints for the rice to get cooked. When the rice to cooked do the following seasoning.

For Seasoning:
Mustard seed-1/4 spoon
Urad Dal - 1/4 spoon
Channa Dal - 1/4 spoon
Curry leaves
Red chillies - 1
Cashew nuts

In a small frying pan pour oil then add all the above items one by one. Fry them and add to the cooker. Add Ghee and coriander leaves to it. Whenever the baath thickens add 3/4 cup water to it. Keep stirring and remove when the rice is done.
Serve hot with sev or kara bondhi.

Note:
For instant preparation used MTR Bisi bele baath powder instead of paste. It gives good taste.