Also, Bengali Chicken Dum Biryani is a little sweet to taste. The Eggs and Potatoes are boiled, had and fried with turmeric and salt. While in the Eastern Part of India such as in Bengal, Biryani is made with Potatoes and Eggs. It is cooked in the same way as normal Biryani, only the Meat is excluded and is replaced with Paneer and a lot of more veggies. These days many people who do not eat Meat, alter it with Paneer ( Cottage Cheese). Also, there is a delicious crust on the rice, that's to die for.īiryani is basically the mixture of a lot of whole spices with rice and meat of your choice. Also, Hyderabadi Biryani is different because in this the raw meat is cooked with the rice with the spices so it's a whole another concept of cooking and the rice has a wonderful flavor of Chicken broth because the Chicken gets cooked in it. However, I am more drawn towards the Hyderabadi Biryani because I just love spices in my dish. Whereas Awadhi Biryani has a little less amount of spices and whole spices are just used for flavor and removed from the rice before you serve it. Also, Hyderabad is in southeastern India, so there is an influence of South Indian cuisine in the recipe, which is all explained by the generous use of Curry Leaves which gives it a distinct taste. Lucknowi Biryani is a little milder compared to Hyderabadi Biryani. Some believe it originated in Awadh, whereas some believe that Lucknow and Hyderabad are the epicenters of Biryani in India. There are a thousand million stories about Biryani. There was a time when the Mughals ruled Northern Part of India and during their days of travel, they wanted to cook something that's royal and equally filling with the meat they hunt. It's pure fun and indulgence into the world of spices!īiryani is a typical Indian recipe that comes from the Mughal era.
Every cook must try this recipe at least once. Like every Indian recipe, Biryani has about a thousand recipes, alterations, and stores associated with it. Since that day back in 2016, it's been countless times that I have made Biryani and I have perfected my recipe over the years. When I first tried this recipe, I thought - " oh! that's exotic, and I can never be able to perfect it. Although it is a very time-consuming recipe, it's totally worth the effort. It's the celebration of spices, colors and culture served to you in a pot. Biryani is like the epitome of Indian food. Biryani is one of the most popular Indian recipes, that I'm sure you must have heard and tasted if you are into Indian Food. Today I am bringing to you my all-time favorite Biryani Recipe. A wondrous combination of Spices, Rice and Chicken that's colorful, spicy and drool-worthy! It's the exceptional amalgamation of Indian Spices and stories served in a pot. Place the vessel on a hot tava and put some heavy weight over the lid.Biryani is happiness in a pot. Sprinkle the yellow food color and milk over the rice. Repeat the layers till all rice and chicken are used up
Sprinkle little of the reserved fried onions, chopped coriander and mint leaves, lemon slices. Now take a pot and grease it with oil/ghee, start layering with rice and chicken. Cook till 90% done (do not cook it fully) and strain the water Add salt, cardamom, cloves, bay leaves and oilĪdd in the rice, once it starts boiling add in the vinegar and stir once. Do not mixįor making the rice, bring a large pot of water to a rolling boil point. Place the sliced tomatoes on top, cover and simmer for 8-10 minutes. Lower the flame, add yoghurt and cook for 10 minutesĪdd around 1/2 cup of water and cook till the chicken is completely done and the gravy becomes nice and thick Mix everything well, also add a splash of water if required Now add the whole spices and let them sizzleĪdd ginger garlic paste and cook till raw smell disappearsĪdd the chicken pieces and cook on high flame for 3-4 minutesĪdd green chillies, dried plums, red chilli powder, turmeric powder, garam masala powder and salt. Take out 1/4th of the fried onions for using it later In a kadhai, heat oil and fry the onions till golden brown in colour. Salt - to taste, slightly on the higher sideĬoriander leaves - a small bunch, chopped
Potatoes - 2 medium, cut into cubes and deep friedīasmati Rice - 250 gms, washed and soaked for 30 minutes Whole Spices - Green cardamom - 3, black cardamom - 1, bay leaf - 1, black peppercorns - 3-4, cloves - 3, cinnamon stick - 1 inch, star anise - 1
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