Hello friends am back with yet another lip smacking recipe.Today am going to share the recipe of Kachhe Murgh Ki Dum Biryani, here the chicken unlike other biryani is not cooked before its kept raw and the rice is half cooked. A special technique of Dum is used by sealing the edges of the pan or pot, by doing this the chicken gets cooked in its own juices and the rice also get cooked along with the chicken.
I really didn’t know why didn’t try this recipe so long. I always thought it was very difficult, but it isn’t difficult at all if you prepare things well in advance.So here’s the recipe hope you all will give it a try.
For the marination:-
- 1/2 kg chicken cleaned and cut into medium sized pieces
- 1/2 cup hung curd
- 1/4 tsp chili powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp biryani masala
- 2 tbsp paste made from 2-3 green chili, 1 tbsp coriander, mint, 2-3cloves of garlic and 1 small piece of ginger
- 2 whole cardamom crushed
- 1-2 cloves
- 1 small piece of mace
- 1 small piece of cinnamon
- 1 tsp cumin seeds
- 1 tbsp lemon juice
- 1 cup of fried onions
- 4 tbsp oil (i used the same oil which i used for frying onions) + little more for greasing the pot
- 1 cup of chopped of coriander and mint leaves
- 2 tbsp ghee
- Salt according to taste.
For preparing rice:-
- 2 1/2 glass of basmati rice(my 1 glass is 250 ml)
- 1-2 tbsp salt or accordind to taste
- 12 1/2 glass of water
- 1 tsp cumin seed
For dum effect:-
- Earthen pot with lid
- Dough made from wheat flour
Marinate chicken with the ingredients mention under marinate and let it rest in fridge for atleast 8 hours.
For making rice wash and soak the rice for 1/2 an hour.Boil water along with salt and cumin seeds. When the water reaches rolling boil stage add the rice and cook till its 1/2 done.Drain the rice and reserve about 1/2 cup water.
Now grease the inner portion of the pot with oil. Arrange the marinated chicken peices in the pot and than layer it with rice,ghee, fried onions and chopped coriander and mint leaves and sprinkle the reserved 1/2 cup water over the rice . Close the lid of the pot and seal its edges with the wheat dough.Keep this pot in a low for first 20 mins and next 25 mins by placing it over an hot griddle. After the specified time let the pot cool for some time and remove the dum and serve hot with your favorite yoghurt dip.
Hola friends hope you all are doing good. Yes am back after a loooooong break. Hope you all missed me. I too missed you all. March is always been a busy month for me. First the EXAMS!!!! and than the most awaited birthday of the year. Yes my angels birthday falls on march and she makes sure that am in my toes doing all the prep till the very last moment.
This time it was well planned ahead that she wanted a fruit cake and i was relieved that it doesn’t involve much icing (For those who don’t know i am horrible in handling icing technique). This cake was also a challenge for me because it was made with 25% fresh cream since i didn’t get whipping cream and i was only left with one pack of Bluebird Whipping Cream. But this cake was a huge success. Many of my friends helped me in my journey towards this successful bake few to mention are Rabiya, Meenaz and Kiran. Thank you so much ladies this wouldn’t have been possible without you all.
The cake was yummy and the birthday girl and the guests loved it. So here’s the recipe hope you all will give it a try.
For the Eggless Cake
- 2.5 cups of all purpose flour
- 400 gms or 1 tin condensed milk
- 200 gms butter(at room temperature)
- 4 tsp powdered sugar
- 2 tsp vanilla essence
- 1 tsp soda bi carbonate
- 2 tsp baking powder
- 1 cup milk(at room temperature)
- A greased 10 inch cake tin.
For the frosting
- 400 ml chilled fresh cream(if you get whipping cream you can use it)
- 3-4 tbsp icing sugar
- 2 tbsp of corn flour
- 1 tsp vanilla essence
- 1 packet of blue bird whipping cream powder or any other brand
- 1 cup chopped fruits(I have used kiwis, black and green grapes, oranges and strawberries)
- Some more fruits for decorating the cake.
In a big bowl sieve in flour,baking powder and soda bi carbonate atleast 3-4 times.
Cream butter, powdered sugar and condense milk till properly combined.
Add the flour mixture spoon by spoon in the butter powdered sugar and condense milk mixture and combine till there are no lumps. Add in vanilla essence and milk and again combine well.Pour this mix in a greased cake tin and bake it in an preheated oven at 180 degrees for 40-45 mins or till its cooked. Check the done-ness by inserting a skewer if it comes clean than let it cool completly over a wire rack.
Since i have used 25% cream what i have done is i kept the cream in fridge over night. By doing this the whey settles down and the thick cream floats above. Collect this cream in a glass bowl and again place it in the fridge along with the whisk attachment of your hand blender.
After an hour or so start whisking the cream by keeping it above a bowl of ice cubes in low speed first and than gradually increase the speed when it starts to thicken. When its thick add in powdered sugar and corn flour and whisk till stiff peaks. Keep this in fridge till you are going to use it. If you are using heavy whipping cream there’s no need to add corn flour just add powder sugar.
For the blue bird powdered whipping cream i followed the instructions given in the pack.
Slice the cake with serrated knife into 3 equal parts.Fill each layer with chopped fruits and cream and give it a crumb coat. Let this rest for a while in the fridge. After 15 mins or so give it a second coat. Decorate it with fruits and pipe the sides of the cake with whipped cream(i used the blue bird whipping cream here). Chill the cake before cutting it and enjoy.