How To Make Chaap Biryani at Home: A Delicious, Authentic Recipe
A meat free biryani to satisfy all those cravings and good feelings! Ingredients: 2 cups basmati rice 1 bay leaf, 1 cinnamon stick, 5-6 peppers, 4-5 cloves, 2 anise 6 onions cut thin and long 2 tomatoes cut finely 7 nos soya chaap sticks 6 nos small potatoes 1/4 cup chopped corainder leaves 1/4 cup chopped mint leaves 2 tbsp chopped garlic 1 tbsp chopped ginger 2-3 green chilies chopped finely 1 tbsp red chilli powder 2 tbsp corainder powder 1 tsp garam masala 1 tsp cumin or jeera powder 1 tsp ginger powder 1 tsp pepper powder ½ tsp cinnamon powder ½ tsp cardamon powder
Biryani is an extremely popular Indian dish that forms the pinnacle of vegetarian cooking. This meatless version makes up for the majority of biryani’s in most Indian households. It has become such an iconic dish for our country that only vegetarians are allowed to cook it for their friends or loved ones. This dish is very popular among vegetarians because they don’t have to bear the mental burden of feasting on succulent lamb or chicken biryani when their taste buds desperately crave a meaty version. This very Indian rice preparation is so easy to prepare and brings in an element of comfort and a sense of home and comfort to those who are bored of beefy or chicken biryani. Let’s get to the recipe!
3 tbsp ginger lassi 1 tbsp besan 2 tbsp warm milk 2 tsp ghee Method: Take ½ cup water and boil. Then add salt and bay leaf. Boil again for 2 minutes and then add the rice and cook. While that is cooking, boil the peppers, garlic, ginger, and tomatoes. After they have cooked for a few minutes, add the rest of the spices. Add the lassi and milk. Simmer for 5 minutes. Check the masala mixture, if it is too thick add some water. Let it rest for 20 minutes. Now, make small balls of chaap using hot ghee and brown the chaap in it. Let them cook for a few minutes, then slice them into bite size pieces. Serve with lassi, besan and the biryani masala. We hope you love this recipe as much as we do. Happy cooking!
Cook and serve
Ingredients: 1 cup Rice ½ tsp salt 2-3 tbsp oil 1-2 cloves garlic For masala biryani 1 tsp cumin powder ½ tsp mustard seeds ¾ tsp chilli powder ½ tsp turmeric powder 2 small cardamom ½ tsp black peppercorns 2-3 pods For vinegar biryani ½ tsp red chilli powder 1 tsp fennel seeds 1/4 cup vinegar 1 tbsp salt 1 tbsp sugar ¼ cup oil 2-3 tbsp water 1/2 tsp garam masala 1/2 tsp cumin powder 1 tbsp coriander powder 1 tsp black peppercorns Method Gently heat oil and add mustard seeds. Keep it aside. Chop the garlic and ginger and then add to oil. Make a thick paste out of them. Add the turmeric powder, coriander powder, cumin powder and pepper powder. Add the black peppercorns and garlic paste to the oil and mix well. Heat the oil and then add the masala biryani to it.
Preparation time: 20 minutes Cooking time: 5 hours Resting time: 1 hour Recipe adapted from: Rajasthani Cooking by Nisha Puri Preparation time: 2 hours, 20 minutes Cooking time: 5 hours Resting time: 1 hour If you are looking to explore different cuisines in India, give this Chaap Biryani a try. Cheers!