Is there anyone out there who doesnt love a good biryani?Theres so many varieties of the Biryani. A few are as below
- Lucknowi, or Awadhi, biryani.
- Kolkata biryani.
- Memoni biryani.
- Hyderabadi biryani.
- Malabar biryani.
- Thalassery biryani.
- Ambur biryani.
- Dindigul biryani.
- Sindhi Biryani
- Shahi Biryani
As a kid I was teased by my family that I would run away with anyone who would offer a platter of Biryani so much so I would shyly agree. Oh yes, its my weakness. Even to this day. I love a good Biryani. Back home, in India it was so easy to order a good Biryani from those one-a-many Biryani joints. One of my favorites used to be Ammis and another was the Hot and Spicy Anjappars. I cannot speak any less of the Biryani we used to get at our office Canteen. A plateful of Biryani could ward off the Office Stress. Its more like an accomplishment I guess – having a good plate of it. Oh I can think up a million excuses to enjoy the dish, All lame off course. But then, I have to add Adelaide is not very Biryani friendly. I have tried 3 different restaurants and none comes close to home. Home made Biryani beats the ones from the shops anytime. If you’re visiting Adelaide you now know what to expect.
I made this Biryani with Biryani masala from scratch. Usually I use whole spices but this time I went all the way to make a Biryani masala.It turned out good. Long grains of rice soaking up the flavours and cooked to perfection. The recipe takes about 1 hour start to finish.Add another 10-15 minutes for Prep work If you’re well organised even quicker
Basmati Rice : 650 grams, soaked for 30-45 minutes, I used Daawat
Chicken : 1400gms with Bone. Marinate with 1/2 tsp Turmeric and lemon juice from 1/2 lemon
Onion : 2 Large, thinly sliced
Tomatoes – 3 medium – Chopped medium
Green Chillies – 5-6 medium hot
Yoghurt/Curd – 3 Heaped tbsp if thick or 1/3 Cup( not too sour )
Oil – 60 ml
Ghee – 1 tbsp + 1 tbsp
Kashmiri Chilli powder : 1 heaped tsp
Fried Onions – 1.5 handfuls
For the Biryani Masala
To Slow roast and grind
Cardamom/Elaichi – 5
Cloves – 5
Mace : 1/4 tsp
Pepper : 3/4 tsp
Khus Khus/ White Poppy seeds – 1 Tsp
Pepper(whole) 1 Tsp
Coriander seeds – 2.5 tsp
Stone flower/kalpasi – few about 4 pieces
Cinnamon – 3 , 1 inch pieces
Fennel seeds /Sombu – 1 tsp
Cumin/Jeera – 1/2 tsp
For the Rice
Water – About 3 Litres
Star anise – 2-3
Saunf/fennel seeds – 1 tsp
Bayleaf – 2-3
Cardamom – 3-4
- Toast the spices for about 2 minutes and grind them to a fine powder
- Clean and Soak the rice in plentiful water
- Marinate the chicken cut to medium size with 1/2 tsp turmeric and juice of 1/2 lemon. Keep aside
- Finely slice the onion and separate between fingers
- Add oil, 2 tsp ghee and add the onions and green chillie
- Saute for a good 5 minutes till it turns slightly brown
- Add the ginger garlic paste and saute for another 2 minutes
- Add the curd/yogurt and saute well
- Turn up the heat and Add the chicken. Mix the chicken so that the masala coats the chicken
- Lower the heat and add the Tomatoes
- Cook till the tomatoes are soft
- Add the Kashmiri chilli powder
- After about 5-7 minutes add the ground masala powder
- Toss the chicken in the pan so that it coats the chicken and cook till the oil separates in medium Flame. It should take about 20-22 minutes
- In the meantime bring about 3 litres of water to boil with 3 cardamoms, bay-leaf, star anise and salt.
- Add the rice and cook till 90% done. Drain completely. ( Very important to remove the starch from the rice)
- Remove half of the chicken and alter with rice add fried onions and fresh Coriander and Mint leaves
- Seal with foil and leave on a strong pan/gridle for about 15-20 minutes.
- Open after 5 minutes. Fluff with fork. Serve. Enjoy.
Top 5 Secrets to making the perfect Biryani
- The Qorma /Korma or the Gravy for the Biryani- Needs to be saute’ed till the onions turn a lovely brown
- Using top quality Rice- soaking the rice for a minimum of 30 minutes and then draining the liquid.Removing the starch as much is required
- Use the freshest ingredients possible. Nothing off a jar – including the ginger garlic paste
- Slow cooking the gravy is the key. Till the Oil Separates. Do not rush the cooking process
- Rice to meat ratio is usually 1:1.25 , gets you a better result with 1:1.5