Tuesday, 11 September 2012

Biryani- From the kitchen of my Mom

“Biryani” the name itself makes our mouth watering. This is the tried and time tested recipe from the kitchen of my Mom. And being a gourmet, I have grown up relishing the delicacies of my mom.

So folks let’s not waste time on the discussion and start with our Biryani. And believe me; my mouth is still watering as I’m writing this blog.

Ingredients (Serving - 4 portion's) :-

Chicken gravy

Chicken – 800 gms
Curd – 200 gms
Onions (sliced) – 2 No’s
Tomatoes- 2 No's (Fine chopped)
Ginger garlic paste – 1 Tbsp
Green chili paste – 1 Tbsp
Chicken Biryani masala – 4 Tbsp
Red chili powder – ½ Tbsp
Coriander powder – ½ Tbsp
Salt – To enhance the taste


Basmati rice– 500 gms
Onions (sliced) – 2 No’s
Lemon juice –Few drops
Ghee – 2 Tbsp
Cumin seeds –2 Tea spoon
Bay leaf (Tamal patra) – 2 No’s
Milk – 50 ml
Saffron – Few strands
Turmeric powder- A pinch
Salt – To enhance the taste

Preparations :-

Chicken Gravy (Time: 20mins)

Marinate chicken with curd, red chili powder, salt, turmeric & keep aside.
Deep fry the sliced onion in a pan till they turns brown i.e. Breshta. Keep aside some breshta for rice.
Keep a pan on flame, pour oil & sauté some chopped onion. To this add ginger garlic paste and then chopped tomatoes.
Cook all these ingredients properly till the oil loosens out.
Add green chili paste, chicken biryani masala and cook further for few minutes.
Finally add marinated chicken to the mixture.
After 15 minutess, check the taste of cooking masala for seasoning.
Crush "Breshta" roughly and add in the gravy at the end.
Check for
Consistency: Thick
Texture & Colour: Smooth, Dark brown


Rice (Time: 15mins)

Pre-soak the rice in double amount of water.
Cook rice with a pinch of turmeric powder by draining method.
Prepare the tempering of jeera, sliced onion, salt and little sugar.
Add the tempering through half way of cooking rice and cook further till well done.
Immediately remove the cooked rice on the platter, to prevent it from getting muggy.

Now we are halfway through the preparations. Let’s start with the final cooking of the Biryani.

To make dish more presentable.
Coat the degchi with ghee and place a layer of rice at the bottom.
Sprinkle milk, saffron, mint and breshta to enhance the taste of biryani.
On top of it place a layer of the cooked chicken gravy.
Repeat the formation and finally place a layer of rice.
Cover the degchi with a lid.
Place a flat tawa on medium flame and put the degchi on top of it.
Let it cook for 15 minutes on indirect heat.

Enjoy this Delicious dish hot with raita or any salad.