For the fourth day of month long Biryani and Pulao festival, I have a delicious biryani from Bihar. I listed out the recipes to try nearly 6 months back and I have been making one recipe at a time. Some recipes were so simple that I was just postponing the preparation. For Bihar, I finalised on a veg tehri. But I also made another tehri for another state, so didn’t want to repeat them. So I searched for biryani recipesBihar and landed on chicken boti biryani. Boti is supposed to be meat and there were chicken boti biryani, muttom boti biryani and malai boti biryani. The meat pieces were marinated in yogurt and used in the biryani. And cream is used along with yogurt in malai boti biryani recipe.
There were two types of preparations, one way was to layer the rice and chicken masala, and the other one is the much easier one pot meal version. As there are so many one pot meal recipes this month, I tried the layering method. Again I saw a few recipes which cooked the meat, and some which didn’t. I made the no cook version which was so much easier. The rice is 80% cooked and drained and set aside before layering. I have used potatoes and button mushrooms to make this a vegetarian version. You can also use soy chunks or paneer instead. I must say that this was one of the best recipes I tried for this BM. My daughter was so happy to taste it and was full of praises. Boti masala is used in the traditional recipes, but as I can’t source boti masala, I used garam masala instead ( one of the bloggers suggested this alternative) The fried onions and the nuts add so much of flavour to the biryani, so don’t skip them.
Basmati Rice – 1 cup
Salt – to taste
Button Mushroom 3-4
Potato – 1 small
Onion – 1
Ginger Garlic Paste – 2 tbs
Salt to taste
Clove – 2
Cinnamon – 1 small
Bay leaf – 1
Green chilly Coriander Paste – 2 tbs
Yogurt / Curd – 1/2 cup
Oil – 2 tbs
Garam Masala – 1 tsp
Red chilly Powder – 1 tsp
Milk – 2 tbs
Turmeric powder – 1/4 tsp
Fried onions – 1/2 cup
Roasted Almonds for garnish
Coriander Leaves for garnish
Wash and soak rice for 20 minutes.
Add enough water and cook until 80% done.
Drain and set aside.
In a bowl mix together yogurt, salt, green paste, ginger garlic paste, spices, red chilly powder, garam masala powder, onion, oil and cubed vegetables.
Marinate for two hours.
In a heavy bottom pan, spread half of the vegetable mix.
Layer half the rice on top and add some fried onions and coriander leaves.
Now repeat once more.
Mix together turmeric powder and milk and sprinkle the mixture on top of the rice.
Cover and cook on low flame for 15-20 minutes.
Garnish with more fried onions, almonds and coriander leaves and serve the biryani hot.
Recipes so far
Meetha Pulao from Assam
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