From A Steamin’ cup of Goodness comes this recipe for a lovely authentic Biryani Bakergal can be found over on Blogspot – http://steamincupofgoodness.blogspot.ae/2017/05/most-anticipated-evenings.html and as they don’t have a reblog button like WP she has kindly let me share with you.
Me…I can’t wait to try it is sounds delicious I have made many a Biryani in my time and I am sure there are hundreds of versions but this one sounds just perfect.
So without any more ado I will hand you over to my friend and she will talk you through this recipe, my friend Bakergal 🙂
Drum Roll:- Yes I know…I am a bit loopy…lol
We are officially one week away from🌛 Ramadan. In this part of the world; irrespective of your personal religious choices, the excitement of Ramadan grips everyone.
Evenings during Ramadan are the most anticipated event of the day; the air is as thick with delicious food aromas, as it is with the humidity (hello, it summer time after all). My super-alert nose can always sense a delicious Biryani simmering somewhere; almost once a day😋 during the entire Ramadan.
And that is why I never cook Biryani at home during Ramadan😆 It always seems puny, compared to the amazing ones being doled outside (in practically every joint)
I did make it last weekend, though. This is my home-made Chicken Biryani; our way!
By ‘our way’ I don’t claim exclusivity.
In fact, it’s the opposite, this recipe has no specific style statement; one can’t classify it as, Dum Biryani or Bombay Biryani or Hyderabad Biryani. It’s a melange or rather a homage, to all the things we loved in the many different Biryani’s we’ve eaten over the years.
Like a flavourful gravy base (no mild stuff in there), buttery fragrant rice with spices & saffron, oh the famous potatoes from the Mumbai Biryani that I’ve eaten from a lot of friend’s homes, the fried onions & cashews; and last but not the least the boiled eggs in garnish!
If all the above sounds like something you would relish, check out the recipe below😀
Time taken: Your entire morning😁 Just kidding takes about 1.5 hrs in cooking/assembly time, plus overnight marination of the chicken.
When making it for the first time you might take a bit longer than 90 mins as there are many elements of the Biryani that need to be either fried or boiled in advance, it takes time to get the rhythm of simultaneously making different elements at the same time.
Serves: A hearty 4-5 individual servings
1) A night prior, get the chicken marinated. Begin with 200gms of yoghurt, add the following spices – 1tsp chilli powder, 1.5 tsp garam masala powder, 1tsp dhania( coriander) powder, 1tsp jeera( cumin) powder, 1/2 tsp turmeric, salt & 1.5 tsp ginger-garlic paste (you can’t see it in the pic below, as it’s hidden below one of the masalas 😁)
Whisk everything well, then add the (washed & cut to your choice of size) chicken pieces (approx 300-400gms). Rub the yogurt-spice mix, in the chicken pieces thoroughly. Cover & keep it aside overnight. (I put this entire thing, in the fridge to marinate, as room temperature tends to get warm around here in summer’s even at night; and I didn’t want the yoghurt to go sour or any salmonella in the chicken to multiply owing to the ambient temperature.)
2) In the morning or whenever you get started on the Biryani, first prep is the rice. Wash & soak in water for half hr, 1.5 cups of basmati rice.
Then in 2.5 cups of water, par-boil the rice with a few spices (a stick of cinnamon, 2 green elaichi or cardamom, few cloves)
Once almost 90% cooked, drain the starch water thoroughly. Add a tbsp of butter, and spread this rice on a large plate. This halts, further cooking & prevents clumping.
3) Now for the prep for the Biryani gravy or whatever you call it.
Take the following whole spices – 1 bay leaf, 2 green cardamoms/elaichi, 1 brown cardamom/badi elaichi, 2-3 cloves, 5-6 peppercorns (you can see quite a bit of them in the pic, as my hubby loves whole-peppercorns, reduce as required), 1 stick of cinnamon.
Chop 2 medium onions & one large tomato.
4) Heat 1tbsp of ghee/vanaspati + 1tbsp of oil in a pan. Add the whole spices first, roast for a while. Then add the onions, a tsp of ginger-garlic paste & cook till raw smell goes away.
Once you see the onions get a bit golden brown, add the tomatoes & 2-3 tsp of Kashmiri chilli paste (soak 4-5 Kashmiri chillies in hot water for 10 mins & then grind to a paste) Mix well, cook till tomatoes are soft.
Add the marinated chicken, along with all the yogurt-spice marinade. Stir well. The chicken will start to release moisture, if required add 1/4 cup of water to prevent the mixture from catching the bottom.
Add a small par-boiled potato to the gravy. I use par-boiled as we like the potato to be almost mushed in the gravy. Tip, to help you multi-task, par-boil this potato when you boil the rice (not with it, cook in a separate pan😉)
Cover & cook till the gravy thickens, chicken is cooked & oil/ghee starts leaving the sides of the pan.
Put off the flame. Optional, garnish gravy with fresh coriander.
5) The final layering of the biryani is the easiest part.
If you are layering it in the same pan as you cooked the Biryani gravy (like me) remove half of the gravy in a bowl. Spread the remaining 50% biryani gravy evenly at the bottom. I add a tsp of water to this gravy so that it does not blacken/burn during the ‘dum’ stage.
Then comes half the rice, spread as evenly as possible.
Again a layer of the Biryani gravy spread as evenly as possible.
Finally, the last layer of rice, make sure to cover all the gravy spots. Dilute few strands of saffron in 1/4 cup of ‘kewda’ or rose water (keep it aside for 5 mins so the saffrons soften & release it colour & flavour). Pour this saffron water over the final rice layer.
6) Now for the ‘dum’ or the steaming part. You can go the traditional way of caking/sealing the entire lid rim with a flour dough.
In my case, the pan in which I layer the biryani has a solid glass cover/lid with a heavy metal rim, this design does not release any steam from the sides. But, the cover has a steam-release opening, which I duly cover with some sticky flour dough to seal the steam within.
Put it back on the stove, make sure it is at the lowest flame option. It takes about 10-15 mins in my pan, for a good ‘dum’ & the rice to cook completely.
The glass lid is a great boon for me to track the progress of the ‘dum’. At the start when the steam starts to form, the lid is completely clouded; once the steam has been absorbed by the Biryani, the lid clears out (almost completely, apart from a few droplets of water here-n-there). Plus the flour covering the steam opening, hardens completely.
Biryani is ready. Garnish as you like it.
7) Oh, the garnish.
While the biryani is cooking on ‘dum’, I prepare the garnish. Fry one small chopped onion, till golden brown (I like it more caramelised, so it’s dark brown in my pics). Next, fry a few cashews (as much as you like) And yes how can I forget the boiled egg (this I actually boil in advance when I par-boil the potato)
8) For me, Chicken Biryani is incomplete without a serving of ‘raita’ – thinned yoghurt/curd mixed with diced onion, tomato & chillies, with just a dash of salt & jeera powder.
Whew! Just writing this post took me a few hours. Assuredly, it’s worth it; this Biryani is delicious right down to each morsel. It leaves you satiated in contentment😋
Now doesn’t this sound amazing? If you want to read more truly scrumptious recipes from this lady then she can be found here – http://steamincupofgoodness.blogspot.ae/2017/05/most-anticipated-evenings.html
Thank you so much for letting me share this recipe I will definitely be making this one 🙂
Until next time stay safe and laugh a lot 🙂