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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

Menu 6- Biryani


Biryani and Pulao


Biryani , in its simplest form is an preparation in which rice and meat are cooked together in a sealed container over very slow flame.

Biryani is an aromatic and rich rice-based food made with spices and meat/vegetables that is cooked on very slow flame in a sealed container ( known as Dum).

Pulao, is a dish in which rice is sauteed or browned in oil, and then cooked in a seasoned liquid. Depending on the local cuisine, it may also contain a variety of meat and vegetables.

Pilaf are similar to pulao. This is common to Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean cuisines.


Difference between Biryani and Pulao

Pulao is made by cooking the ingredients together, Biryani is used to denote a dish where the rice is first cooked separately them layered and cooked/matured on low flame with other ingredients.

Apart from this there are several differences between Biryani and Pulao:


Biryani Pulao

Layers - Biryani generally has layers Pulao does not have layer

Rice - Rice is cooked ¾ separatelly, then layered and dum cooked Rice is sauteed with other ingredients and cooked together.

Richness - Biryani is very rich compared with pulao Pulao is comparatively light.

Cooking technique - It is cooked by DumPukt It is sauteed then cooked by absorption method.

Time of preparation - Biryani takes more time to prepare. Pulao takes less time to prepare.

Aroma and Nutrition - Biryani is more aromatic and nutritious It is comparatively less aromatic and nutritious.


Peas Pulao

Pea Pulao is a great alternative to plain boiled rice and accompaniment for any main course, be it vegetarian or meat-based.

Ingredients

Basmati rice 400 gm

Green peas 100gm

Oil/ghee 1 tbsp

Onion (chopped) 50 gm

Whole garam masala 1 tsp

Salt to taste

water As required

Preparation:

Wash the Basmati rice several time and keep aside for 30 minutes.

Peel and Sliced the onion.

Cooking

Heat the oil in a heavy-bottom pan. When it is hot add the whole garam masala followed by onions and cook till soft.

Add the peas and stir well.Then add the rice and fry till it becomes transparent.

Add sufficient water and salt to taste to the rice and set it up to boil on a medium flame.

Once the water comes to a boil, reduce the flame to a simmer and cover the pan.

Cook till the water seems to have almost disappeared and the rice is done - tiny holes will form on the surface of the rice.

Dishing Technique

Serve the peas market with some dal and curry..

Chicken Biryani

Ingredients

Chicken 600 gm

Basmati Rice 400 gm

Onions 100 gm

Ginger Garlic Paste 50 gm

Curd 400 gm

Saffron ½ gm

Milk 2 tbsp

Coriander Leaves 25 gm

Mint leaves 25 gm

Red Chilli Powder 1 tsp

Salt to taste

Ghee 100 gm

Whole garam Masala

Small Cardamom 5 no

Large Cardamom 2 no

Cloves 8 no

Cinamon Sticks 2 inches

Bay leaves 2 no

Mace a pinch

Preparation
Clean and cut the chicken into pieces pick wash and soak the rice. Slice the onion and chop the mint and coriander leves

Boil some water in a handi add salt whole garam masala a spoon of ghee. Now add the soaked rice and drain when it is ¾ done

Knade some flour to make a daugh. Soak the saffron in warm milk

Cooking

Heat ghee in the handi add the whole garam masala, let it crackle add the onions and sauté till golden brown in colour now add the ginger garlic paste and stir for some time.

Add the chicken pieces and stir fry for some time, now aad the curd and stir.

Add some water, bring it to boil and simmer till it is ¾ done

Layering

In a heavy bottom handi spread the rice top it with some of the partial cooked chicken sprinkle the coriander mint leaves and whisked curd-saffron .then spred the rice over the chicken. Repeat the process once again.

Seal it with the purdah (rolled dough).

Maturation

Put this handi on dum for 20-30 min and allow it to mature.

Dishing technique

Ideally, the biryani should be served in the same handi in which it has been matured (dumpukht). But it can be portion in individual plates and garnished with fried onions and serve accompanied with raita.



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