Chicken Biryani:

Chicken Biryani:

Biryani  is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.The origin of biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).

According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to India by the Muslim traders and rulers. She speculates that the pulao was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available.The only diffrence between Pulao and Biryani is the amount of spices added.

There are two basic types of biryani: pakki ("cooked") and kacchi ("raw"). In pakki biryani, the cooked meat and cooked rice are layered. In the kacchi biryani, raw marinated meat is layered with raw rice before being cooked together.

Now I am going to cook chicken Biryani, one of my fav dish. My friend Aru and me would eat 2 packets each and keep eating it for the whole day.

                                  Chicken Biryani recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time:15 mins    |  Cook time: 30mins     |  Serves: 3

Ingredients

Rice(Basmati or seeraga samba) - 2 cups

Chicken -1 kg

Onions-2 chopped

Tomato - 2nos chopped

Ginger Garlic paste - 2 tsp

Ginger - 1 small piece

Spices - as needed

Red chilly - 4 nos

Coriander seeds - 2 tsp

Garam masala powder - 1/2 tsp

Mint leaves - 1 handfull

Coriander leaves - 1 handfull

Curd - 1/2 cup

Saffron - 3 threads

Warm milk- 2 tsp

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 Method:

• First wash the rice well and soak  in water and keep it aside.
  

• Cut the chicken pieces and wash them well with turmeric powder an kepp it aside.
  

• Chop the onions vertically and the tomatoes finely. Grind the ginger and garlic to a fine paste ( if u want to store it in fridge grind it with 1/2 tsp oil)
• Chop the mint leaves and coriander leaves.
  
• Now comes the important step, for the kaaram I have grinded this paste consisting of coriander seeds, red chillies, 1/2 tomato and half ginger.  This is the paste which I am going to add for the flavour, if U wish u can skip it and add the Chilly powder and Dhaniya powder as per ur taste.
  
• Now take a cooker  and pour ghee and when the ghee is hot add the spices( 1cardamon, 1 black cardamon, 1 bay leaf, 1 small pattai, 1 javithri bud, 1 star anise, 4 cloves ) and when its fried well add the ground paste and saute well. Then add the onions and ginger garlic paste and saute well.
  
• Now add the remaining tomatoes and mint -coriander leaves, garam masala and ground paste saute well. Meanwhile whisk the curd and add the saffron strands soaked in 2 tsp warm milk to the curd and let it wait.
  
• Then add the whisked curd to it and make it to a boil, and now add the chicken pieces to it and saute well. Add Salt when it forms into a gravy consistency and check the taste. It should be a point more as it needs  to support the rice. Now add required water and make it boil well and allow the chicken to get cooked. Water level should be enough for the half boiled rice and the chicken. Water is generally 1:1 ratio for uncooked basmati rice and 1:1/2 for half cooked basmati rice.
  
• Meanwhile boil water in a vessesl and add few mint leaves and 1 tsp ghee, 1tbsp salt and boil the rice. Let it get half cooked. This step is optional. U can add the soaked rice straight away to the gravy if u wish.
  
• Now the gravy will form into a good consistency and the chicken will be cooked in the gravy.Add the rice to it and mix well. Now close the cooker lid and put on the whistle. Simmer the flame (dum style)
  
• Now open the lid after 20mins and mix the biryani well and serve it. Garnish with coriander leaves and ghee (optional). Raitha or egg roast serves as a best combo.