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14 December 2012,21:39 by
Ponmathi Srilekha.S

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GUCHCHI BIRYANI

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Boil about 1½ litres of water with bay leaf, cloves, cardamom, juice of half a lime and a little salt.
  • When the water starts to boil, add the rice and cook for about 6 minutes or until it is half done. Drain and transfer the rice to a wide pan. Set it aside.
  • Heat the oil and add cumin seeds followed in a few seconds by the sliced onions. When the onions turn golden brown, add the guchchis.
  • Add in the yellow chilli powder, green chillies, fresh coriander and mint with cumin powder and salt. Mix and saute for about a minute or two.
  • Add half a cup of water, cover and cook on medium slow flame for 5 minutes.Mix in the yogurt and cream to the guchchis. Mix well and cover. Simmer for just about a minute.
  • Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it.
  • Arrange the guchchis over the rice and cover it with the balance rice. Sprinkle the saffron milk over the rice followed by mace and cardamom powder.
  • Add 1 tablespoon screwpine water and dot with cream.
  • Cover and cook on high flame for about 2 minutes and on dum for about 10 minutes or until the rice is done and steaming hot. Serve hot.

INGREDIENTS

  • 300 grams long grain rice, Rinsed, soaked and drained
  • 12 guchchis (morels), cleaned, washed, soaked in warm water and drained
  • ½ teaspoon cumin seeds
  • 75 grams onions, finely sliced
  • 1 teaspoon yellow chilli powder
  • 1 teaspoon cumin powder
  • 2 tablespoon yogurt, whisked
  • 1 bay leaf
  • 4 cloves
  • 4 cardamoms
  • Juice of half a lime
  • 1 tablespoon cream
  • Few strands of saffron, crushed and dissolved in 50 ml of milk
  • 1 teaspoon mace and cardamom powder
  • 1 tablespoon screwpine water
  • 2 tablespoon cream 
  • 100 ml Cooking oil
  • 4 green chillies, chopped
  • A few sprigs of fresh green coriander, chopped
  • A few mint leaves
  • Salt, to taste

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