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Monday, September 3, 2012

Crockpot Biryani

Here, I tried to emulate dum-styled cooking using a slow cooker/crockpot. For Dutch oven recipe, click here.
  1. Clean thigh pieces (I prefer with bones), make shallow cuts on the meat, dry well with paper towels. Add whole spices like : green cardamom, cinnamon, bay leaves, cloves, javitri(mace), peppercorn and any packaged biryani masala you prefer. Yogurt , salt if needed, ghee(clarified butter). Coat well and uniformly.
  2. Set the slow cooker for 4 hrs after greasing the bottom with ghee. Place the chicken. 
  3. Rinse Basmati rice and soak in water for couple of hours while you fry thinly sliced onions till brown.
  4. 2 hrs into cooking, turn the meat to the other side. Add browned onions, layer it with the soaked rice. (or  you can add parboiled rice later) Add saffron soaked milk, and rose water on top of it. Cook for another 2 hrs.
  5. You can add nuts, raisins and plums if you want to make it richer in taste(Shahi). Some ppl use tomatoes,  potatoes (interesting history of recession-proof Biryani). You can learn about several variants here.
Alternately, you can cook the chicken and the rice separately (difference with pulao), then  layer them in a rice cooker or baking tray in an oven for shorter cooking time.

Chicken first

After adding Basmati rice

Final product

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