Okay a funny story behind this. I always said my favourite dish is Biryani. I would even reply with biryani if asked what is that one dish you can eat for the rest of your life. Only did I realise when coming to U.K. for university that the dish my mom would make which I called biryani is actually a 'Palao'. Genuine biryani is much more complicated. Yes, complicated. So what better time to try it than quarantine!
I took almost three hours, mind you. And I also had a mint chutney for the side. (Gotta keep it classy). I made everything from scratch, the garlic & ginger paste and mint chutney so took some time. Final result looked something like this:
I really need to invest in a good camera. This phone result makes all my amazing dishes so meh. A photo from another time I tried it:
Anyway, here's the recipe.
Ingredients:
Serves 5-6
Chicken ½ kg
Yogurt 1 Cup
Turmeric powder ½ tsp
Red chilli powder ½ tbs or to taste
Salt ½ tbs or to taste
Coriander powder 1 tbs
Ginger & garlic paste 2 tbs
Green chilli chopped 4-5
Onion sliced 1 large
Mint leaves chopped 2 tbs
Fresh coriander chopped 2 tbs
Onion fried 1 Cup
Lemon juice 2 tbs
Water 2 & ½ litres
For rice:
Cinnamon stick 1
Cloves 4-5
Black peppercorns ½ tsp
Green cardamom 2
Star anis 1
Bay leaves 2
Salt 1 & ½ tbs
Vinegar 2 tbs
Rice 500g soaked for 30 minutes
Cooking oil 5-6 tbs
Cumin seeds 1 tbs
Fresh coriander
Mint leaves
Onion - fried
Yellow food colouring ½ tsp
Water 2-3 tbs
Directions:
In a bowl add chicken, yogurt, turmeric powder, red chilli powder, salt, coriander powder, ginger garlic paste, green chilli, onion, mint, fresh coriander, fried onion, lemon juice & mix well. Marinate the chicken for 30 minutes.
In a pot add water, cinnamon stick, clove, black pepper corns, green cardamom, star anis, bay leaves, salt, vinegar & bring it to boil.
Add rice & let it cook until ¾ done (approx. 8-10 minutes). Strain & set aside.
In a pot add cooking oil, cumin seeds, marinated chicken & stir fry for 2-3 minutes.
Cover & cook on low flame for 10-12 minutes.
Remove the lid and cook on high flame until oil separates. Now turn the flame off.
Take half amount of korma in a dish & reserve it for later use.
Now add & spread half amount of boiled rice, reserved korma, fresh coriander, mint, fried onion, remaining boiled rice.
Dissolve Orange food colour in water and add in it. Cover & steam cook on low flame for 8-10 minutes.
Mix and serve!
For the mint chutney:
Use a few mint leaves and coriander with a green chilly, blend it all together with a tiny chopped piece of garlic. Add this mixture to yoghurt with some salt and pepper. Mix it well and serve it with the delicious biryani.
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