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Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked.
In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook.
Now,many variations of the "Biryani" are enjoyed all over the world.
So here is mine...
Ingredients:
Ingredients:
- Chicken pieces-1kg
- Basmathi Rice-750gms
- Thick full cream curds-400ml
- Sliced onions-2big
- Sliced tomatoes-2big
- Green chillies-10
- Ginger garlic paste-5tsp
- Red chilli powder-2tsp
- Dhania powder-2tsp
- Garam masala-1tsp
- Salt-to taste
- Chopped mint leaves-1 cup
- Chopped cilantro-1cup
- Fried onions-1cup
- Oil-1cup
- Ghee-2tbsp
- Rose water-1tsp
Marinate the chicken pieces with curds and a tsp of salt for around 4 hrs.
Heat oil.Fry onions and green chillies till golden brown.
Add ginger garlic paste and saute for 2mins.Now add all the powdered spices and saute till oil separates.
Add the marinated chicken and saute on high flame.Close lid and simmer flame and cook till the meat is 80% done.Add chopped mint and cilantro.Check for salt.
Switch off flame.There is no need to add water.The water in the curds is sufficient.
The greavy or "akhni" is done.
(If making mutton biryani,you will need to pressure cook it till the meat is 80% done)
Now boil water in a large pot.Add salt and rice to boiling water.Use enough water so that the rice boils well freely.
Strain rice.
Heat another heavy bottomed pot.Spread a layer of rice and sprinkle fried onions over it.Now layer the rice with the gravy.Over this,follow the same steps-rice,fried onions and gravy.The topmost and bottom layers shall be rice.
Finally pour ghee and rose water over the topmost rice layer.Cover lid and let "Dum" on minimum flame for about 15-20mins.Keep something heavy over the tip or wrap an aluminium foil
OR(oven method)
layer the same in a baking dish.Cover with aluminium foil .Preheat to 175degrees and bake for 20mins.
Switch off flame and let it stand for 10mins.
Now open lid and very gently fold in the layers without breaking the chicken pieces as they are very tender at this point.
Serve hot with bagare baingan or curd raita or pudine ki chutney.
Pudiney ki chutney:
Grind together-
- Pudina leaves-1bunch
- Grated coconut-4tbsp
- Green chllies-4
- Garlic-3cloves
- Tamarind-grape size
- Cumin(jeera)-1/2tsp
- Salt-to taste
Enjoy the divine meal.....
8 comments:
Sayantani Mahapatra Mudi said...
thats a family fav. waise who doesnt like biriyani. looks perfect and very moist.
SathyaSridhar said...
Wooowww,,biriyani looks delicious,,, i like biriyani my all time favourite recipe...yummmyyy biriyani,,,
PJ said...
this is my favorite dish! you have cooked it wonderfully.. it looks so yummy and spicy.
pierre said...
chicken byriani is my favourite
thanks foir the sharing !! cheers from Pierre in Paris
Siddhi Shirsat said...
wow very temptign biryani anjum...loved it
Sushma Mallya said...
wow biryani looks so tempting,love the step by step pics...really made me drool even after i had a meal
divya said...
Hi, I found your website thru another blogger.. I am here drooling over each pic that youv cooked and and posted ..such an awesome website dear.. when you get time do visit my blog and i would love to have your thoughts and comments on my small world .. Following u
Shruti said...
Thank you very much for the detailed recipe of chicken biryani.....It was a hit today....my husband just loved it....Thank you once again