Biriyani is a one pot meal which dates back to the era of Mughals.it is a Royal dish brought to India by the Nawabs and we still enjoy this rich delicacies in the various parts of the country .Among all the biriyanis the Hyderabadi and the Lukhnowi biriyani are the most popular.
While Hyderabad in the Deccan region of India is popular for its "Kacchi biriyani" where raw meat is cooked with the spices and the rice, the Lukhnowi biriyani is more aromatic and flavored with herbs to impart a heavenly taste to the final dish. Authentically this Biryani does not have potatoes but being a Bengali I love eating potatoes cooked in Biryani.
Mughlai, North Indian
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Saltas per taste
1tbsp.red Chili Powder
Mace crushed2 to 3
Nutmega small part broken powdered 1/4th tsp
3 to 4Finely chopped Green Chilies
Onions 4 to 5Finely Sliced
2tbsp.Freshly grounded Ginger Garlic pastefresh don't use paste
4tbsp.Mint Leavesdried or fresh
Potatoes 3 to 4peeled
All spice powder
1cuptbsp. of Oil or Ghee
Shah marichwhite pepper
4cupsBiryani Riceserves 5 people
3tbsp.Milk mixed with saffron
5tbsp.of fried onions
1cupclarified butter or vegetable oil
Marinate the chicken with all the ingredients and 1 cup of curd except onions. for at least 1/2 an hour. keep remaining 1 cup of curd aside.
grind the ginger and garlic with green chilies.
reserve 1 tbsp. of ginger garlic paste for cooking the chicken and the rest use in margination.
Fry the onions golden brown ,add a tsp of sugar during frying(optional) to caramelize the onions.
Soak the Basmati rice in water for around 1/2 hour.
Soak the saffron in milk
Fry the potatoes in oil
Into the pan add 1/2 of the caramelized onions ,ginger garlic paste and all spice powder and add the marinated chicken.
Cook till the spices get cooked, water gets dried and start leaving the sides of the pan.
Add the potatoes.
Add the chicken to the pressure cooker and allow 2 whistles. You will see oil separating and a fabulous color.
Allow to cool little and At this stage add 1 cup thick curd slowly and mix.
make a small parcel of the whole spices and add into a pot of water .Allow the water to boil.
Strain the soaked rice and add into the boiling water with a little salt.
Par boil the rice and strain it when half cooked and get transformed to long grains.
Coat the inside of an earthen or metal pot with clarified butter.
Layer with rice alternating with a chicken layer, topped with caramelized onions and mint leaves.
Finish with a rice layer .
Garnish with soaked Saffron in milk and mint leaves.
Seal the container with a flour dough and keep something heavy on the lid.
Cook for 30 to 45 minutes on low flame .
Serve hot with curd dip mixed with cucumber, onions ,salt and green chilies.