August 30, 2020

Deghi Biryani

Deghi Biryani

Deghi Biryani

Benetta Lobo
There are different types of Biryanis and there are different techniques for cooking Biryani too. One of the most popular Biryani is the Deghi Biryani which gets its name from the fact that it is cooked in a Degh (large pot/vessel)
When it comes to cooking Biryani, I take it quite seriously firstly because it is my favourite Desi dish and secondly I think that it's a beautiful technical dish and once you understand the art of cooking a Biryani you will definitely find yourself a winner dish. I have used Chicken in this recipe but you may use any other kind of meat and the cooking time will vary accordingly.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian, Indo-Pak, Pakistani

Ingredients
  

  • 1.5 kgs Chicken Can also use Goat/Lamb /Beef
  • 1 kg Rice
  • 1 cup Oil
  • 4 Potatoes (Medium sized) Cut in halves and partially boiled
  • 3 Onions (Medium sized) Sliced
  • 3 Tomatoes (Medium sized) Chopped
  • 8 Green Chillies Small
  • 1/2 cup Aaloo Bukhara (Dry Plum)
  • 1 cup Yogurt Whisked
  • 2 tbsp Lemon Juice
  • 3 tbsp Ginger and Garlic Paste

Biryani Quorma Masala

  • 1.5 tbsp Red Chilli Powder
  • 1 tsp Tumeric Powder
  • 1.5 tbsp Corriander Powder
  • 1/4 tsp Nutmeg Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Garam Masala Powder
  • Salt According to taste

Biryani Quorma -Whole Garam Masala

  • 5-6 Green Cardamom (Elaichi)
  • 1/2 tsp Cloves
  • 2-3 Bay Leaves
  • 1 tsp Black peppercorns
  • 2 Black Cardamom
  • 2 Star Anise

Ingredients for Biryani Layering

  • 1/2 bunch Corriander Chopped
  • 1/2 bunch Mint leaves Chopped
  • 2 Tomatoes Sliced
  • 1/2 cup Brown Onions
  • 1 tbsp Kewra Water
  • 1 tsp Zarda Food Colour/Orange Food Colour

Instructions
 

Instructions for the Biryani Quorma

  • Pour Oil in a deep dish and add the sliced Onions, fry until Golden brown
  • Add the Chicken and Ginger and Garlic paste and add it to the fried onions. Cook until the colour of the Chicken changes
  • Now add the Tomatoes and salt and stir until the tomatoes are soft and blended
  • Add the Biryani Masalas and whole Garam Masalas to the curry and stir well, can add 1/2 cup of water if it gets too dry
  • When the Oil separates add the Yogurt,Green chillies, Aaloo Bukhara (Dry Plum) and the Lemon juice and mix well
  • Add the partially boiled Potatoes to the curry. Now cover your dish and let the curry cook on medium flame until the chicken is cooked and the oil separates.

Instructions for Biryani Rice

  • Wash and soak the Rice for about an hour
  • Par Boil the Rice in Water (Add salt according to you taste when boiling)
  • Strain the rice and keep aside

Layering of the Biryani

  • Add sliced tomatoes on top of the Biryani Quorma
  • Add the chopped corriander and mint leaves
  • Drizzle Zarda/Orange Colour on top of the Tomatoes, Mint and Corriander
  • Layer the rice on top of it
  • Now Drizzle the Kewra water and add some Zarda/Orange Colour (optional)
  • Lastly add the fried onions
  • Now cover the dish and let the Biryani steam on low flame for about 15 minutes
  • The Biryani is ready and can be served with some fresh Raita (spiced yogurt) and Salad

Video

Keyword bbq biryani, Degh Biryani, Deghi, Deghi Biryani, Karachi Biryani, Pakistani Biryani
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