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.
4Potatoes (Medium sized)Cut in halves and partially boiled
3Onions (Medium sized)Sliced
3Tomatoes (Medium sized)Chopped
8Green ChilliesSmall
1/2cupAaloo Bukhara (Dry Plum)
1cupYogurtWhisked
2tbspLemon Juice
3tbspGinger and Garlic Paste
Biryani Quorma Masala
1.5tbspRed Chilli Powder
1tspTumeric Powder
1.5tbspCorriander Powder
1/4tspNutmeg Powder
1tbspCumin Powder
1tbspGaram Masala Powder
SaltAccording to taste
Biryani Quorma -Whole Garam Masala
5-6Green Cardamom (Elaichi)
1/2tspCloves
2-3Bay Leaves
1tspBlack peppercorns
2Black Cardamom
2Star Anise
Ingredients for Biryani Layering
1/2bunchCorrianderChopped
1/2bunchMint leavesChopped
2TomatoesSliced
1/2cupBrown Onions
1tbspKewra Water
1tspZarda 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