My first time experience with "No oil recipe on Biryani" and the result was a great success . Before I cooked Fried rice, fish curry, Pulao and more recipes with less oil or without oil........
We all hesitate about Biryani because of the bad experiences we had...........
it's heavy on the stomach , feeling bloated, add fatigue , cholesterol problems , digestive problems , sleeping problems and many more .
Stop thinking about all these problems.
Try my unique biryani preparation.
Trying of biryani is little worried because of more hectic work . Now I made it easy
with few tips and tricks.
I must say after this process you all forget to add oil or ghee on your biryani.
I always suggest " Day Before preparations" are made easy to get best results.
So here also I use the few ingredients for pre - preparation.
Take a look.....
Ingredients :
2 bowl Jackfruits
2 bowl of Long grain Basmati rice
1 bowl of chopped mint
4 large Onions sliced
½ of Lemon
1 tsp Termeric powder
1 bowl Long grain Basmati rice
1 tsp butter
1 Cup Hung Curd
1 tsp Mint leaves paste
1 tsp Cinnamon powder
½ Cup milk with1 pinch Saffron's
Salt ( salt used in every steps )
For curry :
Marinated Jackfruit
1 Onion sliced
2 tbsp Ginger-garlic paste
4 Green Chillys into half
1 tbsp Garam masala powder
1 tbsp curry powder
2 chopped Tomatoes
Salt
Whole spices :
1 tsp Cumin seeds
4 Green Cardamom crushed
½ Black Cardamom seeds crushed
6 Cloves
Mace small pinch
Hing small pinch
2 Bay leaf
2" Cinnamon stick into 4 halfs
4 StarAnish flower
Preparations :
Day before preparation :
* In a small bowl take ½ cup of water add all whole spices , cover the lid and keep this in refrigerator for the next day use.
* In another bowl take Hung curd , churn till smooth consistency add cinnamon powder and mint leaves paste stir , cover and keep this in refrigerator for next day use.
* Take a pan add onions without oil, cook on low flame with covered lid.
Stir occasionally to avoid sticking on pan .
Sprinkle water ,stir, cover and cook again
When it start dry and the colour will change add butter and fry till brown . Remove in a container , cover ,keep this in refrigerator for next day use.
Here comes the Biryani day.......
Early preparation....
Now cut jackfruit into big in size and squares in shapes. Make these approximately 2 bowls of pieces.
Transfer these pieces into a mixing bowl add termeric powder and salt toss well to coat all pieces ; keep for a while then add the curd , cinnamon and mint mixture to it toss it again very very nicely. Cover it and keep it in refrigerator for 10 to 15 minutes.
Wash the rice properly soak with 4 bowls of water ( use the bowl in which you measure the rice ). This water is use for cooking ,so your measurement should be perfect. Squize half of lemon juice stir and keep aside. After 10 minutes strain the rice and spread on a plate. Keep aside.
Take a broad deep vessel add the rice water,salt and the soaked whole spices along with it's water.
Cover and boil the water till 2 to 3 minutes on high flame .
Now switch to low flame add rice, stir, cook on Midium flame without stirring .
Remove when it's half done .
Remove in a colander and wash this rice with a chilled water and keep this for room temperature. Toss occasionally to avoid the sticky Ness.
Don’t cook the rice completely. Bring that down semi cooked as that rice will be cooked again with jackfruit curry.
( Do not throw the flavoured rice extract .
This is full of flavour, add salt and few chopped Vegetables cook it like soup.
It's very delicious and healthy ).
Jackfruit curry
In pressure cooker add all marinated jackfruits, sliced onion ,tomato,Ginger-garlic paste , green chillies , garam masala powder, curry powder and salt ( remember in marination of jackfruit we add salt so adjust the salt only according to the curry)
Stir everything perfectly and cook on high flame till 2 to 3 whistle do not over cook.
(If marination is perfectly done ,then 3 whistle is enough for this curry.
If marination is not done perfectly then jackfruits may tender ; here you can check the curry and again cook till done).
Remove the pressure cooker lid stir well and keep aside.
Start Biryani layering...........
Take biryani vessel ,add hand full of chopped mint leaves to the bottom of the vessel.
Then jackfruit curry along with gravy spread all over the vessel,then spread the rice on top evenly , then fried onions and then chopped mint leaves, 2nd layer jackfruit curry ,rice ,fried onions ,mint leaves and continue the process till the vessel is full.
Once vessel is full press on top using a back side of rise ladle , add saffron milk to the top layer along with milk. Close the lid tightly.
Heat a kadhai along with 1 cup of water place the biryani vessel on middle of kadhai and switch on the flame to low. Cook like Dum Biryani.
Place empty pressure cooker on top of the biryani vessel .( I skip the idea of using dough to lock the lid ). Pressure cooker's heavyweight is stop removing the steam vapours from the vessel and aromatic flavour should remains.
Cook for 30 minutes without any disturbance.
After 30 minutes switch off the flame and remove from kadhai, keep in dry place.
Serve warm with your choice of side dishes plain as it is.
