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Before you jump to Nandu Dum Biryani recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, mainly by making your cooking area more green.
Changing light bulbs is actually as good a spot to start as any. This will probably go beyond the kitchen, nonetheless that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you will need to use them in place of incandescent lights. Although costing a little more originally, these kinds of bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. Along with different light bulbs, you need to learn to leave the lights off whenever they are not needed. The family spends major time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. This likewise happens in the rest of the house, but we’re trying to save money in the kitchen. Do an exercise if you like; have a look at how much electricity you can save by turning the lights off as soon as you don’t need them.
From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn’t that difficult. It’s about being functional, usually.
We hope you got insight from reading it, now let’s go back to nandu dum biryani recipe. To make nandu dum biryani you need 36 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to prepare Nandu Dum Biryani:
- Use For Nandu / Crab Masala:
- Get 2 Soft Shell Blue Crab : large size, cleaned and cut in big pieces and 1 large crab cleaned and only the legs cut into pieces
- Prepare 3 Tomato sliced
- Use 2 inch Ginger
- You need 4 cloves Garlic
- Take 1/4 cup Yogurt
- Prepare 1/4 tbsp Turmeric powder
- Prepare 1 1/2 tbsp Kashmiri Red chilli Powder
- Take 3/4 tsp Turmeric powder
- Use 3/4 tbsp Cumin powder
- Prepare 3/4 tbsp Garam Masala
- Prepare 1/4 cup (chopped) Mint leaves
- Take 1/2 cup (chopped) Cilantro/Coriander leaves
- Prepare 1 tsp Lime juice
- Use 2 tbsp Ghee /Oil
- Prepare 2 cups For Rice : Basmati rice
- Use 4 cups Water
- Provide 4 Cloves
- Provide 2 (1" pieces) Cinnamon stick
- You need 1 tsp Lemon juice
- Provide For Garnishing :
- Prepare 1 cup Carrot chopped
- Take 1 cup Carrot chopped
- Get 1 cup Capsicum chopped
- You need 1 cup Capsicum chopped
- Prepare 1/2 cup Fried Onion slices
- Prepare Handful Cashew nuts
- Use Handful Raisins
- Take Saffron : coupled of pinches, mixed in 3 tbsp warm milk / Food colour
- Use 1 no. Tomato sliced
- You need 1 no. Lemon sliced
- Take 2 Drops Rose essence
- Get For sealinig
- Use For sealinig
- You need 1 1/2 cups Wheat flour / All purpose flour
- Get Water as required
Instructions to make Nandu Dum Biryani:
- How to cook Crab Masala : - In a large vessel, mix the yogurt along with half of the above listed spice powder (chilli, turmeric, garam masala, cumin and salt) and marinate the crab. Allow it to rest for sometime.
- Shallow fry the crab or low flame, because we want the flesh to cook well.
- Heat a Ghee/Oil in the frying pan and add thinly sliced garlic and ginger, when the aroma starts to come add in the sliced onion, saute until it is translucent. Now add the sliced tomatoes and salt to taste, until the tomatoes completely smashed up and dark. Make a paste of garlic, ginger and set aside.
- Add the ginger, garlic,green chilli paste and saute. Add turmeric powder, red chilli powder, cumin powder, garam masala and combine well until the raw smell is gone. Add little chopped mint and coriander leaves, saute until it give off their aroma and begin to get slightly darker.
- Add yogurt and mix well and cleaned crab. Combine everything together by adding ½ cup of water to avoid the masala turns dry or burning. Check the salt and adjust it. - Cover and cook on low-medium flame for 15 minutes or until the gravy becomes little thick and crab cooked through. Finally add the lime juice and set it aside for all the flavors to amalgamate.
- How to cook the Rice: - Soak the rice for 20 - 25 mins and drain keep it aside.
- In a thick bottom vessel, add the ghee/oil to it. Add the whole spices; cinnamon, cardamom, cloves and bay leaves to the pan and saute for a min. - Add the drained rice and saute for few minutes. Add the required warm water to the rice and season with rock Salt.
- Now reduce the heat to low and par- cook till for 8-10 mins. The rice should be 80% cooked and rest will get cooked during dum. (Note : Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.) - When ¾th rice cooked; drain the excess water immediately and spread it out on a flat tray/plate and set it aside.
- For Garnish : Heat ghee and fry the thinly sliced onion till golden colour and crispy for about 15 minutes; sprinkle little sugar to caramelize, remove and drain on to the paper towel. - Now fry cashews and then raisins until they turn golden colour, drain and remove on to the paper towel and keep it aside. (Note : Save the leftover ghee for layering the biryani). Now fry the carrots and capsicum and set aside
- Now it is time for Dum. Dum is the process of layering the crab and rice, then slow cooking it by sealing the vessel with a layer of dough, and is cooked on. - Meanwhile make a dough out of the wheat flour/maida with little water, the same way you would do it for chapati and set it aside.
- In a Non – stick heavy bottom pan, grease it with ghee. Now start the layering process; spread very little bit of crab masala, top it with cooked rice. Now put layer the crabs with masala (try to spread out the masala over the rice), tomato, lemon sprinkle some fried onions, nuts, raisins, mint, coriander, saffron milk, some lemon juice and drops of rose essence over it.
- Repeat the same layer process and finally on the top place the giant whole crab meat, sprinkle some fried onions, nuts, raisins, mint, coriander, saffron milk, some lemon juice and drops of rose essence over it. Spoon around the pan the left over ghee after frying the nuts and few drops of saffron milk and 1 tsp of the rose essence over the rice.
- Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough or seal it with aluminum foil, crimp along the sides and let it be on the lowest possible heat and cook it for another 15-20 mins. Usually I use my a flat iron skillet or pan as base and then on top I place my Briyani pan, I just want to be cautious to avoid any burnt flavors
- Break open the seal just before serving, give a generous mix and before serving garnish with fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves. - Serve hot with Raita, Pickle and Pappadam on the side and Enjoy!
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