Biryani (chicken or veg)


I donno the origin of this biryani. I learnt it from the cook(aapa) of my pachi’s house in Belgaum. I guess this is a traditional muslim dish. But for vegetarians my pachi uses vegetables(mainly potatoes) instead of chicken.

Ingredients:

  1. Basmathi rice 2 cups
  2. Chicken 1/2 kg or Potatoes(you can even add cauliflower,carrot, beans along with potato) 3-4
  3. Onions 2
  4. Coriander leaves 15-20 strands
  5. Mint(pudina) leaves 10
  6. Green chillis 5-6
  7. Ginger-garlic paste 2 tea spn
  8. Curd 2 tbl spns
  9. Food color(orange or yellow) a pinch
  10. Garam masala 1 tea spn
  11. Salt
  12. Oil 2 tbl spns
  13. Ghee 2 tbl spns

If garam masala is not available or if you wish to use fresh masala, then dry roast the following and make powder.

  • Cloves 6-7
  • Cinnamon 2″ piece
  • Cardamom 2
  • Khus khus 2 tea spns
  • Nut meg(Jayphal) 1

Method:

Cook the rice with 2 drops of oil and salt(Oil doesn’t allow the grains to stick together) in around 1:3 water for 10min. (Rice should be only half cooked). Drain the water.

Grind coriander leaves, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste. Add this paste, salt and curd to chicken or vegatables and keep it aside to mariande. (chicken should marinade for about half an hour to one hour. Vegetables need not be marinated).

Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Seperate out the oil from onions.

Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture, salt(add less salt because it is already added to rice), 1/4th of the garam masala.

Spread a thick layer of rice. Then spread a layer of onions, garam masala, color(mixed in water). Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, garam masala, color is added.

From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame).

Serve hot.

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