Calling P R MUNNI............. Biryani post

[jamesbond]

^^"


[img]http://www.gifsoup.com/imager.php?id=358846[/img]




Idigo vachesaam ikkade biryani post undi

[jamesbond]

Ingredients
10 cardamom pods , preferably green, smashed with chef's knife
1 cinnamon stick
2 inch piece fresh ginger , cut into 1/2-inch-thick coins and smashed with chef's knife
1/2 teaspoon cumin seed
3 quarts water
table salt
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat and patted dry with paper towels
ground black pepper
3 tablespoons unsalted butter
2 medium onions , sliced thin (about 4 cups)
2 medium jalapeño chiles , one seeded and chopped fine, the other chopped fine with seeds
4 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoons)
1 1/4 cups basmati rice
1/2 teaspoon saffron threads , lightly crumbled
1/4 cup dried currants or raisins
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
YOGURT SAUCE:
1 cup whole milk or low-fat plain yogurt
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons minced fresh cilantro leaves
2 tablespoons minced fresh mint leaves

Directions
Note: This recipe requires a 3 1/2- to 4-quart saucepan about 8 inches in diameter. Do not use a large, wide Dutch oven, as it will adversely affect both the layering of the dish and the final cooking times. Begin simmering the spices in the water prior to preparing the remaining ingredients; the more time the spices have to infuse the water (up to half an hour), the more flavor they will give to the rice. Biryani is traditionally served with a cooling yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in the sauce to meld.
1. Wrap cardamom pods, cinnamon stick, ginger, and cumin seed in small piece of cheesecloth and secure with kitchen twine. In 3 ½- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 ½ teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).
2. Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken thighs skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin. Tent with foil to keep warm.
3. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving ¾ cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
4. Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Run heatproof rubber spatula around inside rim of saucepan to loosen any affixed rice; using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken thigh per person.
YOGURT SAUCE:
Combine first four ingredients in small bowl; season to taste with salt and pepper. Let stand at least 30 minutes to blend flavors.

[prmunni]

intha avasarama biryani ki  !q# !q# !q#

[pratigadu]

[url=http://www.youtube.com/watch?v=QjvQ7T01tLo#lq-lq2-hq]Indian food Chicken Biryani[/url]

[kaushik14]

enti antha undi........... sadive patike cheyali ane mood poddi emo

[jamesbond]

[quote author=ChittiNaidu link=topic=63560.msg655542#msg655542 date=1272483348]
evarian ready chestunnara.....[img]http://www.bewarsetalk.net/discus/movieanimated4/bemmi.keka.gif[/img]
[/quote]

mana P R munni ne baa [img]http://www.gifsoup.com/view/360645/sunny5-a.gif[/img]

[jamesbond]

[quote author=prmunni link=topic=63560.msg655543#msg655543 date=1272483369]
intha avasarama biryani ki  !q# !q# !q#
[/quote]

mari nuvve cheppu edhanna chitkalu unte ............. kummedham

[prmunni]

neynu birayani chala simple ga cheysthanu chala tasty ga vuntundhi..its exctly takes 20 mins

[jamesbond]

[quote author=Loverboy link=topic=63560.msg655546#msg655546 date=1272483396]
enti antha undi........... sadive patike cheyali ane mood poddi emo
[/quote]

ippudu munni manaki BIRYANI teliga Telivi ga Teeyaga ela seyalo nerpistundanamaata

[jamesbond]

[quote author=prmunni link=topic=63560.msg655550#msg655550 date=1272483450]
neynu birayani chala simple ga cheysthanu chala tasty ga vuntundhi..its exctly takes 20 mins
[/quote]

sare.......... Recipe cheppu inkenduku Late uu

[happygoing]

BIRIYANIIIIIIIIII AAAAAAAAAAAAAA.....[img]http://www.bewarsetalk.net/discus/movieanimated5/eat.gif[/img]

hyd biryaniiiiiii tinaka chala rojulu ayindi .....

intaki evaru sesthunaru mama

[pratigadu]

[quote author=prmunni link=topic=63560.msg655550#msg655550 date=1272483450]
neynu birayani chala simple ga cheysthanu chala tasty ga vuntundhi..its exctly takes 20 mins
[/quote]20 min loo biryani aaaaaaaaaaaa[img]http://www.imageping.com/out.php/i18454_i6cf0k.gif[/img] yettagoo koncham seppu *<:( *<:( *<:(

[prmunni]

[quote author=ChittiNaidu link=topic=63560.msg655557#msg655557 date=1272483523]
nenu kuda 20 min lo tini pedta....[img]http://www.bewarsetalk.net/discus/movieanimated5/eat.gif[/img]
[/quote] dance1w dance1w dance1w

[jamesbond]

[quote author=happygoing link=topic=63560.msg655556#msg655556 date=1272483518]
BIRIYANIIIIIIIIII AAAAAAAAAAAAAA.....[img]http://www.bewarsetalk.net/discus/movieanimated5/eat.gif[/img]

hyd biryaniiiiiii tinaka chala rojulu ayindi .....

intaki evaru sesthunaru mama
[/quote]

Mana Munni akkai ivala andariki biryani sese vidhanam septhundi

[bhrami]

[quote author=prmunni link=topic=63560.msg655550#msg655550 date=1272483450]
neynu birayani chala simple ga cheysthanu chala tasty ga vuntundhi..its exctly takes 20 mins
[/quote]
kanisam e range lo vundali [IMG]http://i40.tinypic.com/23jq16o.jpg[/img]