So I thought to attempt this one, incorporating the cooking methods employed in Kitchen's of Hyderabadi Nawabs.
Ingredients:
Chicken 750 grams cut into medium pieces (with bones)
Rice 200 Grams
1/4 cup Lemon Juice
1 cup chopped Green Coriander
1 cup chopped mint leaves
2 big size Red Onions thinly chopped length wise
2 Tablespoon Ginger paste
3 Tablespoon Garlic paste ( use fresh Garlic)
2 cups Plain Yogurt
6 Green Chillies cut into half length wise
5 Spoon Ghee
Oil to fry the Onions
Wheat flour dough to seal the edges of pan
Spices:
4 Tablespoon red chilli powder
2 Tablespoon turmeric powder
2 Tablespoon Coriander powder
Salt to taste
1 Tablespoon Cumin Seeds
1 Tablespoon Shahi Jeera
6-7 Black pepper
4-5 Cloves
3 Black Cardamoms
4-5 Green Cardmoms
4 Cinnamon Sticks 3 inches
2 Pinch of Saffron diluted n half a cup of milk and 2 spoon rose water
3 Bay leafs
Preparation.
1. Wash the rice thoroughly with cold water untill the water stops being cloudy. Then soak it in water for 20 minutes prior to the cooking.
2. Mix Yogurt, Garlic and Ginger paste, Red chillies, Turmeric, Coriander powder, green chillies, lemon juice, and add Chicken pieces to it thoroughly. Marinate this for 1 hour so that the Chicken pieces soaks the juices of the spicy mixture and becomes tender.
3. Heat some Oil in a pan and when its hot, put the sliced onions and fry till it becomes golden brown as in picture below. Once done keep it on paper towel to soak the excess oil and keep it aside to be used later.
Method:
Boil the rice with plenty of water, Black Cardamoms, Green Cardamoms, Cloves, Cumin seed, Shahi Jeera, black pepper, Cinnamon, Bay leaf and cook it till they are half cooked.
Take a heavy base pan, of wrought Iron pan and put it on medium fire.Add the marinated mix to the pan.
Put a layer of fried onions on top of it. Now put half of the rice on top of Chicken mixture. Add rest of the fried Onions on top of this layer, add chopped coriander leaves, half of the mint leaves to it. Sprinkle the Saffron and rose water solution on this layer, and layer rest of the rice on top of this. Put remaining mint leaves on top and little saffron and rose water solution. Add the melted Ghee along the edges and top of the mixture.
Cover the pan with a heavy lid and seal the edges with the flour dough, so that the aroma should not come out with the steam and the contents in the pan gets properly cooked. Cook it for 30-40 minutes on medium fire.
Once the steam starts to come out from the edges then its the indication that its cooked. Open the lid and with a flat spatula check if the chicken is cooked. Try not to break the rice grains in this process.
If its done, then cover the lid and let it stand for 5 to 10 mins.
So the Biriyani is ready and you can serve this hot, garnish with coriander leaves along with Raita of your choice.
Note: If you see that the chicken is little burnt then don't worry, it gives a distinct roasted taste.
Sometimes people don't like that the whole spices coming in mouth at the time of eating. So you can put all the whole spices in a muslin cloth and make a small bag. Put this bag in water at the time of boiling the rice. Once the rice are half cooked you can remove the muslin bag and you are left with aroma in the rice.
So Enjoy the Royal treat.
