The Persian word Birian, which means ‘fried before cooking’ and Birinj is rice and the word Biryani is derived by combining this two words.
Many historians believe that biryani originated from Persia and was brought to India by the Mughals royal kitchen, while others say that the Dum concept belongs originally to Bengal.
Biryani is a popular dish moving all along from civilization to civilization but it is also claimed in Hindustan its proper name and cooking style got heighten in the Era of Mughals.
Origin of Biryani has ever remained a focal point of discussion among connoisseurs, lovers, critics of food and culinary experts.
Basically there’ are 2 types of Biryani. One is Pakki Biryani and the other is Kacchi Biryani. Both are the same, except that Kacchi biryani involves leaving the marinated meat overnight. Later, the meat and the rice are cooked together in the same pot; the meat is sandwiched between layers of rice in a pot sealed with dough. This is a delicate process since rice can be easily overcooked and meat can be severely burned.
Pakki Biryani, on the other hand, involves meat marinating for a shorter time. The meat and the rice are cooked separately and then brought together semi cooked before putting into a sealed vessel.
Biryani is an evergreen classic that really needs no introduction and is a complete meal in itself.
Chicken Biryani is a delicious savory rice dish that’s loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice and here is why this deliciously flavored chicken Biryani recipe conquers the heart of the most demanding gastronomes.
In India, we have different varieties of Biryani like Hyderabadi Biryani, Kolkata Biryani, Ambur Biryani, Dindigul Biryani, Bhatkali Biryani (Coastal Karnataka), Sindhi Biryani (Sind Province, Pakistan), Bombay Biryani (Maharashtra), Thalassery biryani.
Today, the recipe which I am sharing is a Chicken Biryani and of course, it is a Pakki Biryani.
For the Rice
- 2 cups long grained basmati rice
- 2 bay leaves
- 1 tbsp. clarified butter (ghee)
- 1 tsp. lemon juice
- 2 tbsp. salt
- 4-5 cardamom
- 3-4 cloves
- 2 drops of kewra essence
- ½ tsp. saffron dissolved in lukewarm water
For the Chicken:
- 2 drumsticks, 2 breasts (with bone cut into medium size)
- 1 cup of curd (whipped till smooth)
- 1 tbsp. chopped coriander
- 1 tbsp. mint leaves
- ½ tsp. saffron (dissolved in warm water)
- ½ tbsp. cumin seeds
- 5-6 tbsp. ghee
- 1 cinnamon stick ( broken into half)
- 1 black cardamom
- 2-3 tbsp. ginger garlic paste
- 3-4 mace (javetri)
- 1 cup chopped onion
- 1 tsp. red chili powder
- Salt to taste
- ½ tbsp. garam masala
- 1 tsp. coriander powder
- 2 tbsp. fried onion
- 1 tbsp. fried cashew (optional)
- Wash the rice 7-8 times and strain and soak in water for 15- 20 minutes.
Boil 7-8 cups of water with bay leaves, cardamom, clove, lemon juice, salt, clarified butter.
- When the water starts to boil, add the soaked rice and cook for 5-6 minutes until half done or almost tender.
- Strain the rice and let it be in the strainer for 10-15 minutes.
- Add 2 drops of kewra essence into the dissolved saffron and sprinkle this onto the rice to get few grains of an orange-red color. Keep the rice aside.
- Whip the curd into a bowl until smooth and to the curd add salt, mint, coriander, soaked kesar. Keep aside.
- Heat the ghee in a kadhai. Add all the whole spices and sauté for a minute.
Add onions and cook for few minutes until golden brown. Add ginger- garlic paste, stir for a minute.
- Add red chili powder, coriander powder, garam masala, and salt. Mix well.
- Add the chicken and cook for 4-5 minutes. Then into this add half of the curd mix. Mix well and cover it with a lid and cook for 15-20 minutes or until tender.
- Adjust the seasoning if required and then cook another few minutes until oil separates. Keep chicken aside.
- Take a large heavy bottomed handi, spread half of the cooked chicken and on this spread half of the rice and sprinkle the curd mixture.
- Now arrange the leftover chicken and spread leftover rice. Sprinkle with some fried onions, mint and coriander leaves, and fried dry fruits (optional).
- Cover the handi with a lid and seal it with dough. Place the handi on fire in low flame and cook for 20-25 minutes.
- Serve the biryani with Raita or Mirch ka salan.