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19 December 2013,09:32 by
J.Sujatha

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CHICKEN BIRYANI WITH DHANSAK

Serves :
4

Preparation Time :
1 hour

Cooking Time :
50 minutes

Preparation Method :

  • Combine the lentils, bay leaves, turmeric powder, onions, potato, tomato, eggplants, pumpkin, fenugreek leaves, mint leaves, coriander leaves, salt and sufficient water in a large saucepan.
  • Boil it and cook by occasional stirring for about 45 minutes or until the lentils are cooked soft. Alternatively, pressure cook dhansak till the pressure is released 3 times (3 whistles).
  • Cool the mixture to room temperature and then mash it in a blender or food processor until it becomes smooth.
  • Transfer to a bowl and set aside.
  • Heat oil and ghee in a kadhai (wok) and add ginger and garlic. Sauté it till ginger becomes soft.
  • Add the lentil and vegetable puree in the wok and add dhansak masala, chili powder, cumin powder, crushed cardamom and soaked saffron along with its water.
  • Boil the mixture and reduce the flame and simmer until the mixture thickens. Remove from heat and set aside. Thus the preparation of dhansak.
  • Heat oil in a kadhai (wok) and add potatoes and fry them till they are cooked and turn golden colour and crisp. Remove and drain on absorbent paper and set aside.
  • Combine onion, ginger, garlic, turmeric powder, cumin powder and sufficient salt in a blender and grind to a fine paste.
  • Transfer it in a bowl and add yogurt and whisk thoroughly.
  • Add chicken to the yogurt mixture and mix well. Leave it for an hour for marination.
  • Heat oil in a medium oven-proof and flame-proof dish and add cinnamon and cardamom pods and fry till their aroma fills the air.
  • Add the marinated chicken along with the marinade and cook for 10 minutes by stirring occasionally until the chicken becomes tender.
  • Add rice along with sufficient water to the chicken mixture and stir well to evenly coat the rice with the chicken and gravy.
  • Boil the mixture and in low flame, cook until all water is absorbed.
  • Preheat oven to 220 °C/425° F/Gas 7.
  • Cover the dish with a damp kitchen towel and cover with a lid. Place in the oven and cook for about 15-20 minutes until the chicken and rice becomes tender.
  • To serve, mix biryani gently with a fork and garnish with fried potatoes and eggs.
  • Add dhansak in a bowl and serve hot with biryani.

 

INGREDIENTS

For Dhansak:

  • 200 grams lentils (Masoor dal), washed and soaked for 30 minutes
  • 100 grams split pigeon peas (Toor dal), washed and soaked for 30 minutes
  • 2 bay leaves
  • 1 teaspoon green cardamom pods, crushed
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 tablespoons dhansak masala
  • 2 red onions, roughly chopped
  • 1 potato, roughly chopped
  • 1 tomato, roughly chopped
  • 1 eggplant, diced
  • 100 grams diced pumpkin (optional)
  • 4 cloves garlic, finely chopped
  • 1-inch piece ginger, finely chopped
  • 2 tablespoons fresh fenugreek leaves, finely chopped (methi)
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 1 tablespoon mint leaves
  • 1 tablespoon clarified butter (ghee)
  • 2 tablespoons IDHAYAM sesame oil
  • A few strands saffron dissolved in warm water
  • Salt to taste

For Chicken Biryani:

  • 500 grams long-grain rice (such as basmati), washed and drained
  • 1 large chicken
  • 2-inch stick cinnamon
  • 5 green cardamom pods, crushed
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 2 onions, finely chopped
  • 5 cloves garlic
  • 4-inch piece ginger, roughly chopped
  • 500 ml plain yoghurt
  • 1 potato, cut into wedges
  • 2 hard-boiled eggs, halved lengthwise
  • 2 tablespoon finely chopped fresh coriander
  • ½ teaspoon saffron strands, soaked in 2 tablespoons hot milk
  • 1 lime, cut into wedges
  • 6 tablespoons IDHAYAM Sesame oil
  • Salt to taste

1 comment for “Chicken Biryani with Dhansak”

  • sanjeev
    Posted 11 February 2015 at 05:12:27

    plz sand recipes step by step with pic..

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