Wednesday, June 12, 2013

The mast mast DUM...for biriyanis.

We had been having guests come over during the last few weekends in a row now..and ask my husband about the menu, he is like..." biriyani and the brinjal chuntey (that will come sometime later).....stays. Rest, up to you." Coz, this was something that his wifey gets really appreciated for.
.
 

Well, yes...think i can do this right, by now. Have been making this "well appreciated" biriyani for years..but....have never made an attempt to write about it on my blog. Not that i keep secrets and don't want to reveal any hidden ingredients ..no...nothing like that. Trust me, to all honestly, its just that.. i don't have any standard recipe. Sachee ! I just go by the instincts. Yet..yet..yes, there are certain "never miss" steps that i very strictly adhear to. And that, is definitely getting shared here.

 
(By the way, for a person who is very new to this really flavourful,  Indian one pot meal called "The Biriyani", this post will be very incomplete. I am not going in for the detailed cooking and recipe in here...coz, as I said, i don't stick to one ..neither do i use any standard masala powder (whatever is available at that moment, goes in)..but don't you worry. I can always refer you to this particular blog site which i really really liked, during my first attempt in food blogging, about 5 years back. She was a very active blogger then. Her writeups were very detailed, i enjoyed reading her posts as she always used to go back to her past. But..now..that blog is almost dead by now. Last post was made in 2011. She had a baby and think got really carried away by it. Anyways, sure she will have no clue that there is this woman here, who still cherish her deeply as a very close co-blogger. We both are from Kerala and have never ever met..yet..we were good virtual friends. Will give the link to it at the end of this post..and now..let me get back to where i was)

So,

What's that i very closely stick on to?

1. Rice.

But...which one? there's way too many, out there.


 Well..the writer's choice AWARD goes to the one on the left. The longer ones. The more longer..the more preferred it is.
 
Cooking the rice : You do it two ways. Either, cook the soaked basmati rice in large quantity of water with some spices and when almost done, you drain off the excess water. Well..thats how even most professional cooks do..but for me...well..I DON'T.

I personally prefer to cook the rice in slight less than double the quantity of rice to water and let the rice drink up all of the liquid till done. There is no strainig off the water in here. That is, if taking 5 cups of rice, i then go for not 10, but 9 cups of boiled water.

 
.....you necessarily don't have to do that !!!

*  In a heavy bottom pan, add some FAT (ghee/butter), slightly roast the required spices - cinamon, cardamom, cloves, pepper, cumins, bayleaves, star anise.
*  Now add the soaked and drained rice and slightly fry in the same FAT, and then add in boiled water in proportion as mentioned.
*  Do not miss out on salt at this stage, else the rice goes real bland and some lime-juice too to keep the rice from sticking to each other.
* Once cooked, keeping the flame real low and the rice cooking bowl uncovered half way through, now let the rice to cool thoroughly. I do this by spreading the rice in thin layer on large flat plates or trays. This will help the rice grains to separate and note...cooked basmathi rice is to be HANDLED WITH CARE !. Do not showel it around. Use a fork, and only the fork.


Colouring the sketch..(read it as rice). Take a small quantity of the cooled rice in two separate bowls.
Add saffron to one for the yellow colour. You can also use yellow food colour if the former is not available.

To the second bowl, add few drops of red food colour (even lesser portion of rice than the yellow) - you just need a touch of red here and there for the "attraction"factor.

2. Chicken


Cook the chicken as per the recipe (shared at the end of this post) but THE NEVER MISS STEP.
Soak about 10-15 cashewnuts in hot water for a few minutes and then grind it thoroughly, with yougurt. Other recipes asks for almonds, poppy seeds etc to be ground....upto you, but I just stick to this. This  sauce does make the curry rich, creamy and brings in the right consistency.
 
3.  Get ready with the miscellaneous items:
*  Raisins and cashewnuts fried in ghee
*  Fried onions
*  Coriander and mint leaves (just  a few) - cut small.
*  Pineapple cut to small pieces
*  Rose water
* Pineapple essence
* Melted ghee or butter
 
the garnishing's
 
4. Layering the Biriyani
 
 
Bring together all at one place - the rice, chicken and all those in item 3 above. I usually go for such disposable deep aluminum trays......

 
..... but this time, for  a change, tried using a bundt cake bowl !

Greese the sides of the bowl using melted butter or ghee.
Add in few of the fried onions, cashewnuts and raisins.



Fill it less than halfway with the rice. And its optional for you to add small pieces of pineapples. .if you like. I ....personally, very much.....like to have it in there. Most biriyani recipes do not call for pineapples, but in certain parts of our state, kerala...they do use it.


Top it with coloured rice (the yellow and red), roasted garnishing items, coriander and mint leaves, few drops of rose water and pineapple essence. (this essence stuff is my next personal addition ) I am still in search for THAT lovely aroma ..but...yet to have something to be content with. Till then, this essence will do.


Now, this is the consistency that is am speaking about. Another "never miss" while making biriyani.
The gravey should neither be too loose, nor too thick. Just right enough to coat the chicken pieces and of course, the rice that covers the pieces. We call that the "masala rice". It has the best flavours, being in close proximity to the meat while getting dummed.

Secondly, keep the salt content of the chicken to the higher side. It should be extra salty. Do not worry, getting mixed with the rice, it gets balanced out.


Fill the bowl again with the rice - plain and coloured, the garnishings, essence, rose water.
Add in little bit of melted butter or ghee in between the layers.
 
An now..it time for

aabra-kababra.....hokus-pokus......gili gili gili....
 
I believe, the best part of making biriyani is the transformation that happens once it moves into the oven. Got no clue what goes on in there...but, it definitely taste way different after its baked.
 
 Cover tightly the set bowl with aluminium foil..and move it into the.....


Preheat the oven to well..again...i will be honest..i don't keep any set temperature. I start of preheating at 150 deg C..later half way through reduce to 120, and again slightly less;further down the lane. But, it stays in there definitely not less than one and a half hours.
  
In the above picture of the layered rice..you see..its just plain...that's how it goes into the MAGIC OVEN. But, once out...


its bright and colourful !
 
Doing this in the bundt cake bowl, I had just one layer of the chicken. But with the deeper foil tray...we can go in for 2 layers and the same steps repeated.


Garnish with few more coriander leaf cuts to bring in the contrast ..yellow, reds and greens.

Clicked, straight from the oven...just before it got served to the guests.
And now..for the worst part of making this .
 
Well..its just a hit yeah miss. You definitely can't be doing any test-tasting before the guests do. With the above setting done in the bundt style, you do invert it onto the serving plate. But, done in the foil tray..it goes  exactly like that, straight from the oven to the dining table, unopened. The best part is opening it when all are around the table and the aroma goes stright into their nostrils.  The expression on their faces are the only way to determine if its fine, yeah.. flop.
 





Till now, i have had just one "flop-show" doing this, and that was when, I had purchased the meat myself (mutton) unlike all other times, it would be my husband doing it. And here, we just have to be really cautious especially with mutton, coz there are too many breeds from various countries and some can stink really bad! We have to strictly stick to fresh indian mutton here. And that day..well..i saw this "Newzealand" brand  and was like..its the Kiwi's..should be better than Indian(yeah! it was too folish of me). And God! it stinked like hell once cooked. I was definitely unpleased with the outcome. That's what happens if you consider your home products inferior to the outsiders :(. A lesson learnt.
 
Phew !! one big post !!!
and before I sign off...
this is the link with the detailed writeup on making biriyani from scratch...the rice and the chicken recipe in here.
 
 
I deeply wish, she gets back to blogging.
 
And again..you are most welcome to use any recipe that suits you. There are scores, in the net. Give a search in google, and..that's what you see.
 
 
Cheers... !
 




85 comments:

  1. Looks so delicious.. nice writing up...

    ReplyDelete
  2. such a lovely way of presenting yummy biriyani...

    ReplyDelete
  3. Ohh my good gracious lord.. Such a big post.. But enjoyed reading it.. Too much of tips to take in.. Definitely I am gonna try this version soon !! And always Indian variety of ingredients is the best for our cooking.. I too have learned it the hard way after coming here !!

    And was away on a long vacation.. Net being too slow in India, cudnt reply to ur comments also.. Soon I will visit the twin blog too !!

    ReplyDelete
    Replies
    1. well..it definitely makes me smile too seeing ur smiley face in here ! glad to have u back, Chitz !

      Delete
  4. Wow yummy and delicious biryani... Very nice write up...

    ReplyDelete
  5. Thanks a lot Sona for ur lovely n hearttouching comment.

    yummy BIriyani and loved the way you explained it....yum

    ReplyDelete
    Replies
    1. mention not, faseela. I really appreciate all that you do for her. that's the only reason:)

      Delete
  6. i totally appreciate your patience to write one such post...this is such a useful post for me as dum never works out...thank you so much

    ReplyDelete
  7. Thanks for the detailed information.. Very useful post..

    ReplyDelete
  8. Hi Sona,Its ages since I got such well made biriyani.Pineapple essence,rose essence ellam akumbol it must be such nice aroma. Btw I am looking for the chicken recipe did I miss it ?

    ReplyDelete
    Replies
    1. Hi Meena...i have given a link towards the end of the post - to ba blog called - Mishmash. The recipe is in there. She was a good co-blogger friend of mine.

      Delete
    2. Oh OK got it.Really that is a well organised blog it is kind of sad she decided to wind up.

      Delete
  9. Wow! that is awesome!! I've never tried the dum style.. will sure do! Thank you for the pictures stepwise!

    ReplyDelete
    Replies
    1. do take recipe from the linked page. It will definitely turn out well.gud luck, Devi !

      Delete
  10. lovely post...very neat presentation...

    ReplyDelete
  11. Rich and lovely biriyani!! Bundt cake bowl is a very good idea!
    Loved the details of layering and rice varieties!! Much needed!
    Also it is very nice of you to remember your virtual friend even after these many years and still making her legacy live by providing her link, sweet!! Visiting her blog now!!

    ReplyDelete
    Replies
    1. u know something Pavits, ...I really like reading ur feedbacks !! u do cover all aspects and is one keen observer, must say !!!

      Delete
    2. Hey thanks Sona!! Oh I love reading, especially the topics that I don't know of or not very confident about!!
      Thanks for your lovely comments and perspectives in my blog.

      Delete
  12. looks sooo mouthwatering...

    ReplyDelete
  13. brilliant post ! bundt biryani ;). Mishmash is my fav too ! made malabar chicken biryani followin her recipe.

    ReplyDelete
  14. Biriyani looks so colourful & delicious...And thanks for all the tips and information written here...

    ReplyDelete
    Replies
    1. glad to meet u, Amila. hope u doing good these days. take care and thanks for the comment.

      Delete
  15. They look so perfect. Beautifully done:)Yummy indeed :)
    Come and participate at my event and giveaway and awards:)
    http://merrytummy.blogspot.co.uk/2013/06/event-annoucement-and-giveaway-cook.html

    ReplyDelete
    Replies
    1. thanks Shweta. thanks for the invitation. will participate. :)

      Delete
  16. Loved your version of Biriyani. So colorful and I am really drooling. Sona I would like to have a plate of warm Biriyani. I liked the idea of using Bundt pan.

    ReplyDelete
    Replies
    1. thanks Shibi. just gave it a try for a change.

      Delete
  17. Making biriyani in bundt pan is wonderful idea, I haven't think about that.

    ReplyDelete
  18. Your version is delicious.

    ReplyDelete
  19. A rocking biryani! No wonder your husband loves it!

    ReplyDelete
  20. hey sona.. thanks alot for your lovely comment.... thanks a lot for following...i love the way u describe everything , in detail...just followed both your blogs, would love if you can follow my other blog too..
    dreamlimitless.blogspot.in

    so abt the tea ,firstly its not a funny question, my mistake i should have explained it well... so what i do is that i squeeze water out with mu hands and tie a bun with a clutcher.. i do not use towel..rather i keep a towel covering both shoulders so that water dripping does not fall on me... but if u feel uneasy, the you can wipe a little with towel and then tie a bun...
    hope this helps...


    pleease keep in touch girl..

    kisses
    beingbeautifulandpretty.com

    ReplyDelete
    Replies
    1. thanks very much for the clarifications Pooja. definitely wil try and let u know.

      Delete
  21. Wow such a brilliant Post Sona! Now I've become a regular viewer of all your posts. Keep posting...

    ReplyDelete
    Replies
    1. Thanks very much Binu. Keep visiting. ...

      Delete
  22. lovely post...looks so yummy and delicious

    ReplyDelete
  23. Yummylicious Biryani !!!
    Nicely explained !!
    ShrutiRasoi

    ReplyDelete
  24. Brilliant recipe....yummy :-)

    ReplyDelete
  25. Hey Sona - thank u for inviting me to this space...wow - am blown away by the idea of dum biriyani in a bundt pan..........amazing gotta try this....so lovely great page and thank u for the comments on the chiffon cake:) good wishes..keep going!following u !

    ReplyDelete
    Replies
    1. Hey Vidhya..glad that you dropped by. Keep connected.

      Delete
  26. Hey Sona..thanks for stopping by my space.... U have a lovely space here, I am happy to be following u now on :)

    ReplyDelete
  27. Omg, fantastic and droolworthy briyani, seriously a fabulous post and loving ur stepwise pic as well.

    ReplyDelete
  28. Sona, this post could be the ultimate destination for those wanting to make a proper Biryani :) Love that Bundt cake pan idea - that's just beautiful. Love the addition of pineapple essence and rose water too!

    ReplyDelete
    Replies
    1. Wow..thanks for your lovely comment. .dear.

      Delete
  29. Awesome preparation.. very tempting and yummy biryani...looks amazing.

    ReplyDelete
  30. omggg..so rich n very delicious biryani..yum

    ReplyDelete
  31. I will be dedicating some time on your blog. There is so much amazing things going on here..:)

    ReplyDelete
    Replies
    1. Sure!!! Feel free n take ur time. Thanks for dropping by.

      Delete
  32. That's a perfect tempting biryani,makes me hungry

    ReplyDelete
  33. Wowwwwwwwwwwwwww am feeling hungry already, yummy and rich biryani and the way you have explained is really making me want some RIGHT NOW!! :) Yum yum :) And loved the idea of rose essence will give a try sometime :)

    ReplyDelete
  34. biryani looks wonderful lovely presentation

    ReplyDelete
  35. Hi Sona, sorry...I'm late in commenting.
    Excellent posting! I love read your wits and humour. It's great to have some fun abit here and there or else life will be so boring. Keep up the good job, I'm one of your biggest fan. :))

    Your briyani look really luscious and very colorful. Thanks for sharing your great ideas. I do love briyani, quick and easy one pot meal beside fried rice.:)

    Have a lovely day, my dear friend.

    ReplyDelete
    Replies
    1. No sorries...Amelia . I really appreciate your presence on my space. Always a pleasure to have you here. You too have a great day ahead.

      Delete
  36. First here,

    Nicely explain and looks very colourful :)

    ReplyDelete
  37. thanks for visiting my space.. following you.. was going through many of your posts.. most of them are unique.. loved the train cake.. bookmarked it and might try for the next bday. would be great if you follow back too.. :)
    Noel Collections

    ReplyDelete
    Replies
    1. Welcome Reshmi...Happy to hear that from you. Stay connected. Will follow your blog too.

      Delete
  38. Delicious biryani.. Rocking and elaborated post Sona :-)

    ReplyDelete
    Replies
    1. Hey. .my friend !!! Did wonder y I didn't see you yet !

      Delete
  39. Biryani is mast mast too. love to read your posts.

    ReplyDelete
  40. Biriyani is a must item in our parties too! I make veggie dum biriyani! :) Nice elaborate post!

    Thanks for stopping by in my blog!

    ReplyDelete
  41. COolll and I loveeeee biryanisssssss

    ReplyDelete
  42. Hi Sona how are you..What delish dish you prepared.....wish to make it soon..Happy Blogging....:)

    ReplyDelete
  43. Amazing post :) Thank you for the wonderful tips.. Will try out soon :)

    ReplyDelete
  44. Lov ely and well written post. Delicious biru. I dont think I have met anyone who says no to this lovely rice.

    Lovely presentation Sona

    ReplyDelete
  45. Great tutorial, Sona. And I love the bundt pan idea, pure genius. I want biriyani now.

    ReplyDelete
  46. Awesome biriyani Sona. Never thought abt adding everything into a bundt pan and baking it...too cool! Wanna try this sometime. I only make my mom's recipe which is great! but shud wander out to try new recipes as well :-)

    ReplyDelete

Wednesday, June 12, 2013

The mast mast DUM...for biriyanis.

We had been having guests come over during the last few weekends in a row now..and ask my husband about the menu, he is like..." biriyani and the brinjal chuntey (that will come sometime later).....stays. Rest, up to you." Coz, this was something that his wifey gets really appreciated for.
.
 

Well, yes...think i can do this right, by now. Have been making this "well appreciated" biriyani for years..but....have never made an attempt to write about it on my blog. Not that i keep secrets and don't want to reveal any hidden ingredients ..no...nothing like that. Trust me, to all honestly, its just that.. i don't have any standard recipe. Sachee ! I just go by the instincts. Yet..yet..yes, there are certain "never miss" steps that i very strictly adhear to. And that, is definitely getting shared here.

 
(By the way, for a person who is very new to this really flavourful,  Indian one pot meal called "The Biriyani", this post will be very incomplete. I am not going in for the detailed cooking and recipe in here...coz, as I said, i don't stick to one ..neither do i use any standard masala powder (whatever is available at that moment, goes in)..but don't you worry. I can always refer you to this particular blog site which i really really liked, during my first attempt in food blogging, about 5 years back. She was a very active blogger then. Her writeups were very detailed, i enjoyed reading her posts as she always used to go back to her past. But..now..that blog is almost dead by now. Last post was made in 2011. She had a baby and think got really carried away by it. Anyways, sure she will have no clue that there is this woman here, who still cherish her deeply as a very close co-blogger. We both are from Kerala and have never ever met..yet..we were good virtual friends. Will give the link to it at the end of this post..and now..let me get back to where i was)

So,

What's that i very closely stick on to?

1. Rice.

But...which one? there's way too many, out there.


 Well..the writer's choice AWARD goes to the one on the left. The longer ones. The more longer..the more preferred it is.
 
Cooking the rice : You do it two ways. Either, cook the soaked basmati rice in large quantity of water with some spices and when almost done, you drain off the excess water. Well..thats how even most professional cooks do..but for me...well..I DON'T.

I personally prefer to cook the rice in slight less than double the quantity of rice to water and let the rice drink up all of the liquid till done. There is no strainig off the water in here. That is, if taking 5 cups of rice, i then go for not 10, but 9 cups of boiled water.

 
.....you necessarily don't have to do that !!!

*  In a heavy bottom pan, add some FAT (ghee/butter), slightly roast the required spices - cinamon, cardamom, cloves, pepper, cumins, bayleaves, star anise.
*  Now add the soaked and drained rice and slightly fry in the same FAT, and then add in boiled water in proportion as mentioned.
*  Do not miss out on salt at this stage, else the rice goes real bland and some lime-juice too to keep the rice from sticking to each other.
* Once cooked, keeping the flame real low and the rice cooking bowl uncovered half way through, now let the rice to cool thoroughly. I do this by spreading the rice in thin layer on large flat plates or trays. This will help the rice grains to separate and note...cooked basmathi rice is to be HANDLED WITH CARE !. Do not showel it around. Use a fork, and only the fork.


Colouring the sketch..(read it as rice). Take a small quantity of the cooled rice in two separate bowls.
Add saffron to one for the yellow colour. You can also use yellow food colour if the former is not available.

To the second bowl, add few drops of red food colour (even lesser portion of rice than the yellow) - you just need a touch of red here and there for the "attraction"factor.

2. Chicken


Cook the chicken as per the recipe (shared at the end of this post) but THE NEVER MISS STEP.
Soak about 10-15 cashewnuts in hot water for a few minutes and then grind it thoroughly, with yougurt. Other recipes asks for almonds, poppy seeds etc to be ground....upto you, but I just stick to this. This  sauce does make the curry rich, creamy and brings in the right consistency.
 
3.  Get ready with the miscellaneous items:
*  Raisins and cashewnuts fried in ghee
*  Fried onions
*  Coriander and mint leaves (just  a few) - cut small.
*  Pineapple cut to small pieces
*  Rose water
* Pineapple essence
* Melted ghee or butter
 
the garnishing's
 
4. Layering the Biriyani
 
 
Bring together all at one place - the rice, chicken and all those in item 3 above. I usually go for such disposable deep aluminum trays......

 
..... but this time, for  a change, tried using a bundt cake bowl !

Greese the sides of the bowl using melted butter or ghee.
Add in few of the fried onions, cashewnuts and raisins.



Fill it less than halfway with the rice. And its optional for you to add small pieces of pineapples. .if you like. I ....personally, very much.....like to have it in there. Most biriyani recipes do not call for pineapples, but in certain parts of our state, kerala...they do use it.


Top it with coloured rice (the yellow and red), roasted garnishing items, coriander and mint leaves, few drops of rose water and pineapple essence. (this essence stuff is my next personal addition ) I am still in search for THAT lovely aroma ..but...yet to have something to be content with. Till then, this essence will do.


Now, this is the consistency that is am speaking about. Another "never miss" while making biriyani.
The gravey should neither be too loose, nor too thick. Just right enough to coat the chicken pieces and of course, the rice that covers the pieces. We call that the "masala rice". It has the best flavours, being in close proximity to the meat while getting dummed.

Secondly, keep the salt content of the chicken to the higher side. It should be extra salty. Do not worry, getting mixed with the rice, it gets balanced out.


Fill the bowl again with the rice - plain and coloured, the garnishings, essence, rose water.
Add in little bit of melted butter or ghee in between the layers.
 
An now..it time for

aabra-kababra.....hokus-pokus......gili gili gili....
 
I believe, the best part of making biriyani is the transformation that happens once it moves into the oven. Got no clue what goes on in there...but, it definitely taste way different after its baked.
 
 Cover tightly the set bowl with aluminium foil..and move it into the.....


Preheat the oven to well..again...i will be honest..i don't keep any set temperature. I start of preheating at 150 deg C..later half way through reduce to 120, and again slightly less;further down the lane. But, it stays in there definitely not less than one and a half hours.
  
In the above picture of the layered rice..you see..its just plain...that's how it goes into the MAGIC OVEN. But, once out...


its bright and colourful !
 
Doing this in the bundt cake bowl, I had just one layer of the chicken. But with the deeper foil tray...we can go in for 2 layers and the same steps repeated.


Garnish with few more coriander leaf cuts to bring in the contrast ..yellow, reds and greens.

Clicked, straight from the oven...just before it got served to the guests.
And now..for the worst part of making this .
 
Well..its just a hit yeah miss. You definitely can't be doing any test-tasting before the guests do. With the above setting done in the bundt style, you do invert it onto the serving plate. But, done in the foil tray..it goes  exactly like that, straight from the oven to the dining table, unopened. The best part is opening it when all are around the table and the aroma goes stright into their nostrils.  The expression on their faces are the only way to determine if its fine, yeah.. flop.
 





Till now, i have had just one "flop-show" doing this, and that was when, I had purchased the meat myself (mutton) unlike all other times, it would be my husband doing it. And here, we just have to be really cautious especially with mutton, coz there are too many breeds from various countries and some can stink really bad! We have to strictly stick to fresh indian mutton here. And that day..well..i saw this "Newzealand" brand  and was like..its the Kiwi's..should be better than Indian(yeah! it was too folish of me). And God! it stinked like hell once cooked. I was definitely unpleased with the outcome. That's what happens if you consider your home products inferior to the outsiders :(. A lesson learnt.
 
Phew !! one big post !!!
and before I sign off...
this is the link with the detailed writeup on making biriyani from scratch...the rice and the chicken recipe in here.
 
 
I deeply wish, she gets back to blogging.
 
And again..you are most welcome to use any recipe that suits you. There are scores, in the net. Give a search in google, and..that's what you see.
 
 
Cheers... !
 




85 comments:

  1. Looks so delicious.. nice writing up...

    ReplyDelete
  2. such a lovely way of presenting yummy biriyani...

    ReplyDelete
  3. Ohh my good gracious lord.. Such a big post.. But enjoyed reading it.. Too much of tips to take in.. Definitely I am gonna try this version soon !! And always Indian variety of ingredients is the best for our cooking.. I too have learned it the hard way after coming here !!

    And was away on a long vacation.. Net being too slow in India, cudnt reply to ur comments also.. Soon I will visit the twin blog too !!

    ReplyDelete
    Replies
    1. well..it definitely makes me smile too seeing ur smiley face in here ! glad to have u back, Chitz !

      Delete
  4. Wow yummy and delicious biryani... Very nice write up...

    ReplyDelete
  5. Thanks a lot Sona for ur lovely n hearttouching comment.

    yummy BIriyani and loved the way you explained it....yum

    ReplyDelete
    Replies
    1. mention not, faseela. I really appreciate all that you do for her. that's the only reason:)

      Delete
  6. i totally appreciate your patience to write one such post...this is such a useful post for me as dum never works out...thank you so much

    ReplyDelete
  7. Thanks for the detailed information.. Very useful post..

    ReplyDelete
  8. Hi Sona,Its ages since I got such well made biriyani.Pineapple essence,rose essence ellam akumbol it must be such nice aroma. Btw I am looking for the chicken recipe did I miss it ?

    ReplyDelete
    Replies
    1. Hi Meena...i have given a link towards the end of the post - to ba blog called - Mishmash. The recipe is in there. She was a good co-blogger friend of mine.

      Delete
    2. Oh OK got it.Really that is a well organised blog it is kind of sad she decided to wind up.

      Delete
  9. Wow! that is awesome!! I've never tried the dum style.. will sure do! Thank you for the pictures stepwise!

    ReplyDelete
    Replies
    1. do take recipe from the linked page. It will definitely turn out well.gud luck, Devi !

      Delete
  10. lovely post...very neat presentation...

    ReplyDelete
  11. Rich and lovely biriyani!! Bundt cake bowl is a very good idea!
    Loved the details of layering and rice varieties!! Much needed!
    Also it is very nice of you to remember your virtual friend even after these many years and still making her legacy live by providing her link, sweet!! Visiting her blog now!!

    ReplyDelete
    Replies
    1. u know something Pavits, ...I really like reading ur feedbacks !! u do cover all aspects and is one keen observer, must say !!!

      Delete
    2. Hey thanks Sona!! Oh I love reading, especially the topics that I don't know of or not very confident about!!
      Thanks for your lovely comments and perspectives in my blog.

      Delete
  12. looks sooo mouthwatering...

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  13. brilliant post ! bundt biryani ;). Mishmash is my fav too ! made malabar chicken biryani followin her recipe.

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  14. Biriyani looks so colourful & delicious...And thanks for all the tips and information written here...

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    1. glad to meet u, Amila. hope u doing good these days. take care and thanks for the comment.

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  15. They look so perfect. Beautifully done:)Yummy indeed :)
    Come and participate at my event and giveaway and awards:)
    http://merrytummy.blogspot.co.uk/2013/06/event-annoucement-and-giveaway-cook.html

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    1. thanks Shweta. thanks for the invitation. will participate. :)

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  16. Loved your version of Biriyani. So colorful and I am really drooling. Sona I would like to have a plate of warm Biriyani. I liked the idea of using Bundt pan.

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    1. thanks Shibi. just gave it a try for a change.

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  17. Making biriyani in bundt pan is wonderful idea, I haven't think about that.

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  18. Your version is delicious.

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  19. A rocking biryani! No wonder your husband loves it!

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  20. hey sona.. thanks alot for your lovely comment.... thanks a lot for following...i love the way u describe everything , in detail...just followed both your blogs, would love if you can follow my other blog too..
    dreamlimitless.blogspot.in

    so abt the tea ,firstly its not a funny question, my mistake i should have explained it well... so what i do is that i squeeze water out with mu hands and tie a bun with a clutcher.. i do not use towel..rather i keep a towel covering both shoulders so that water dripping does not fall on me... but if u feel uneasy, the you can wipe a little with towel and then tie a bun...
    hope this helps...


    pleease keep in touch girl..

    kisses
    beingbeautifulandpretty.com

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    1. thanks very much for the clarifications Pooja. definitely wil try and let u know.

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  21. Wow such a brilliant Post Sona! Now I've become a regular viewer of all your posts. Keep posting...

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    1. Thanks very much Binu. Keep visiting. ...

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  22. lovely post...looks so yummy and delicious

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  23. Yummylicious Biryani !!!
    Nicely explained !!
    ShrutiRasoi

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  24. Brilliant recipe....yummy :-)

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  25. Hey Sona - thank u for inviting me to this space...wow - am blown away by the idea of dum biriyani in a bundt pan..........amazing gotta try this....so lovely great page and thank u for the comments on the chiffon cake:) good wishes..keep going!following u !

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    1. Hey Vidhya..glad that you dropped by. Keep connected.

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  26. Hey Sona..thanks for stopping by my space.... U have a lovely space here, I am happy to be following u now on :)

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  27. Omg, fantastic and droolworthy briyani, seriously a fabulous post and loving ur stepwise pic as well.

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  28. Sona, this post could be the ultimate destination for those wanting to make a proper Biryani :) Love that Bundt cake pan idea - that's just beautiful. Love the addition of pineapple essence and rose water too!

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    1. Wow..thanks for your lovely comment. .dear.

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  29. Awesome preparation.. very tempting and yummy biryani...looks amazing.

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  30. omggg..so rich n very delicious biryani..yum

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  31. I will be dedicating some time on your blog. There is so much amazing things going on here..:)

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    1. Sure!!! Feel free n take ur time. Thanks for dropping by.

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  32. That's a perfect tempting biryani,makes me hungry

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  33. Wowwwwwwwwwwwwww am feeling hungry already, yummy and rich biryani and the way you have explained is really making me want some RIGHT NOW!! :) Yum yum :) And loved the idea of rose essence will give a try sometime :)

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  34. biryani looks wonderful lovely presentation

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  35. Hi Sona, sorry...I'm late in commenting.
    Excellent posting! I love read your wits and humour. It's great to have some fun abit here and there or else life will be so boring. Keep up the good job, I'm one of your biggest fan. :))

    Your briyani look really luscious and very colorful. Thanks for sharing your great ideas. I do love briyani, quick and easy one pot meal beside fried rice.:)

    Have a lovely day, my dear friend.

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    1. No sorries...Amelia . I really appreciate your presence on my space. Always a pleasure to have you here. You too have a great day ahead.

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  36. First here,

    Nicely explain and looks very colourful :)

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  37. thanks for visiting my space.. following you.. was going through many of your posts.. most of them are unique.. loved the train cake.. bookmarked it and might try for the next bday. would be great if you follow back too.. :)
    Noel Collections

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    1. Welcome Reshmi...Happy to hear that from you. Stay connected. Will follow your blog too.

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  38. Delicious biryani.. Rocking and elaborated post Sona :-)

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    1. Hey. .my friend !!! Did wonder y I didn't see you yet !

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  39. Biryani is mast mast too. love to read your posts.

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  40. Biriyani is a must item in our parties too! I make veggie dum biriyani! :) Nice elaborate post!

    Thanks for stopping by in my blog!

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  41. COolll and I loveeeee biryanisssssss

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  42. Hi Sona how are you..What delish dish you prepared.....wish to make it soon..Happy Blogging....:)

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  43. Amazing post :) Thank you for the wonderful tips.. Will try out soon :)

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  44. Lov ely and well written post. Delicious biru. I dont think I have met anyone who says no to this lovely rice.

    Lovely presentation Sona

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  45. Great tutorial, Sona. And I love the bundt pan idea, pure genius. I want biriyani now.

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  46. Awesome biriyani Sona. Never thought abt adding everything into a bundt pan and baking it...too cool! Wanna try this sometime. I only make my mom's recipe which is great! but shud wander out to try new recipes as well :-)

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