This dish is from the era of Nawabs and Mughal rule in India. It is said that Biryani came to India along with the Persian invaders .In Lucknow ,the Biryani at first was not at all a Royal or Shahi dish. The construction workers who worked for the palace used to prepare this wholesome meal by cooking meat and rice will all the spices together and smelling its beautiful aroma the Nawab ordered his Royal chefs to make this recipe a part of the Royal kitchen .
Minced chicken400 gm
Chopped onions1 cups
Ginger garlic paste2 tsp
Green chilies 2 to 4 finely chopped
Mint leaves2 tbsp.finely chopped
Lemon zest1/2 tsp
Lemon juice1 lemon
Rice flour1/4th cup
Gravy or sauce
1 cupOnions chopped
2 tbsp.Ginger garlic and green chilly paste
1 tbsp.Red chilly powder
2tbsp.All spice powdercinnamon stick (3 to 4 inch,2 to 3 cardamom,1 tsp black pepper, 3 to 4 clove,1 star anise,1 mace flower,1/2 nutmeg) grounded into fine powder
Caramelized brown onions.
Food colorgreen, yellow and orange
Mint leavesa fist full of
Preparation of balls
Mix everything together and form small balls.
Roll each ball in rice flour .
Steam them for 10 to 15 minutes
Preparation of sauce
Fry chopped onions in oil till brown
Add chopped tomatoes and cook till they melt.
Add ginger garlic paste and cook till oil separate
Add red chilly powder and all spice powder and cook
If the gravy is too thick add 1/2 cup of water and desired salt.
Then add the meat balls and cook in slow heat, till oil float on top.
Preparation of rice
Soak rice in water for at least half an hour .
Heat water in a broad vessel till it boils.
Add soaked and strained rice .
Add little salt.
When the rice is cooked but not soggy ,take it off from the oven and strain.
Assembling the biryani
In the same wok where the meat balls are cooked continue to cook them on slow heat
Add rice over the meat balls
Add some of the whole spices, mint leaves, caramelized onions and food color.