This biryani recipe has been created by me from the memories of a biryani i used to eat in Hongkong with my father on sundays. There are soo many ways to make a biryani which is mainly layers of colored basmati rice with cooked chicken, meat or vegetables etc. in between. Each region of India has its own particular biryani. Nowadays with fusion cooking soo much in style one can create a different biryani everyday!!! I have actually used non indian seasoning such as oregano and smoked paprika in this!! The result??? It was awesome, flavorful, spicy, non oily and a very different tasting biryani. If you want to do something different with your regular biryani recipe do give mine a shot. I like my food spicy so please do cut down on the chilli content and even if you dont like too much spice you can cut down on the amount of the spices.
1.5 kilos of chicken with bones cut into pieces
300 grams of basmati rice
FOR THE MARINADE:
1 cup of white yogurt
juice of 1 lime
10 flakes of garlic
2 inch piece ginger
6 green chillies
1 inch piece of cinnamon
2 tablespoons of whole coriander seeds
1 teaspoon each of cumin seeds, cloves
1/2 teaspoon of fennel seeds
1 teaspoon of oregano
1 good pinch of Nitu Didi pure spanish saffron
1 teaspoon of salt or more to taste
Roast all the spices except the saffron and the oregano in a pan for a minute and then put into the blender with the yogurt, ginger garlic, green chillies and blend into a smooth paste. Add salt, lime, saffron , oregano and marinate the chicken pieces in this for at least 6 hours or overnight. Then pressure cook it till it is just about done. If you dont have a pressure cooker then cook it in a saucepan with about a cup of chicken stock till its done. Remove the chicken pieces from the gravy and keep it aside. Add 3-4 tablespoons of tomato paste and 1/2 teaspoon of paprika to the gravy,. You should have at least 2-2.5 cups of gravy. Taste it …it should be spicy and flavorful. If you want it spicier you can add some extra garam masala powder and chilli powder
FOR THE RICE:
Soak the rice in water for 30 minutes. Bring 2-3 litres of water with salt to boil and add 2 bay leaves, 1 piece of cinnamon and 6 cloves in it and boil it for 5 minutes then add the rice and cook till rice is 75% done. Drain the rice into a platter and color it with your choice of food color. It can also be left without coloring.
1 onion chopped fine
2 tablespoons of butter
1 cup of chopped coriander leaves, put half into the gravy and leave half for garnish
In a pan melt the butter and sautee the chopped onion till it starts getting brown taking care not to burn, Add the chicken pieces and just cook them a bit till they turn a bit brown (see pic). Keep it aside.
in a deep bottomed pan or oven proof dish put a layer of the rice and then sprinkle some gravy over it and scatter some chicken pieces and a little coriander leaves. Add a layer of rice again and gravy and chicken and repeat till all the rice and chicken is used up and you have a cup or more of gravy. Sprinkle the top layer with coriander leaves and cover and cook in a low flame till thoroughly heated or oven till heated. Serve with the gravy which you have heated up and a raita
FOR THE RAITA.
to white natural yogurt add chopped onions, tomatoes, coriander and mint leaves and green chillies and salt to taste
VARIATIONS: you can substitute chicken for lamb, beef , fish or vegetables
you can add nuts and raisins if you wish in between the layers of rice
You can also sprinkle some saffron flavoured milk on the top..for that just soak a pinch of Nitu Didi Pure spanish saffron in 2-3 tablespoons of hot milk and pour on the biryani
ITS AN EXCELLENT BIRYANI WORTH MAKING