Chicken Biryani

There are several ways that one can make Biryani and the fact is that there are more than 26 different varieties of Biryani!

There is no authentic documentation of the history of this dish or about its origin.I read here about the history of biryani,according to which...
Biryani is derived from the Farsi word "Birian" and based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia.

It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut.

One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia where in the Nomads would bury an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani!

This Biryani recipe comes from my husband specially to all my fellow bloggers!It takes little effort to make a good biryani,but the end result is worth all the effort you put into it.I too had to face some failures in making this biryani in the beginning,but with practise,I am now trying to master the art of making a good biryani.My husband makes excellent biryani and both our family and friends just love the biryani that he makes!Do try it,you will all love it too!

Ingredients

Chicken(whole) = 1kg
Basmati Rice = 600g(4 cups)
Onion = 400g(3 big ones)
Garlic = 8 to 10 cloves
Ginger = 1&1/2 inch piece
Tomato = 200g(2 nos)
Mint leaves = 30g
Coriander leaves = 30g
Green chillies = 5 nos

whole garam masala
Cardamom,Cinnamon,Cloves,Star anise & Pepper corns = 2g each
Bay leaves = 2 nos

dry powders
Coriander powder = 2tbsp
Red chilli powder = 1/2tbsp
Turmeric = 1/2 tsp
Garam masala powder = 1tsp
P.S If incase you wish to use the readymade Biryani Masala,there is no need to add the above mentioned dry powders.Just substitute these with 3 tbsp Biryani Masala

Pineapple essence/Rose essence/Rose water = 4 to 6 drops
Saffron strands = a pinch dissolved in 2tbsp warm milk
Vanaspati = 50g or
Vegetable oil = 40ml
Butter/Ghee = 20g/20ml
Salt

saffron strands in warm milk

for garnishing
fried onion,fried nuts & raisins,chopped coriander leaves

Method

1.Wash and soak rice in water for a minimum of 30 mins

2.Slice onions,chop ginger,garlic & tomatoes,slit green chillies

3.In a heated pan add the coriander and mint leaves and saute till they become a little limp,Keep aside

4.Then add the vanaspati or oil to the pan and saute ginger,garlic,onions,green chillies and fry till onions turn brown
Add the dry powders or biriyani masala and fry
Add the tomatoes and cook till tomatoes are done
Cool this mixture

masala mixture

5.To this mixture add the sauted mint&coriander and grind to a smooth paste,using little water

6.Heat an approximately 5 litre heavy bottomed pan,add the whole garam masala and saute(without oil) for a few seconds, until you get a nice aroma
Add the grinded paste to this,add salt and fry well
Add the chicken,which is cut into 8 to 10 pieces
Allow to simmer and cook till chicken is almost done

chicken gravy

7.Drain the rice and cook with 4 cups of water,saffron milk,2 split cardamoms and a tiny piece of cinnamon along with salt till half done

half done rice

6.Layer the rice above the chicken gravy
Sprinkle the chopped coriander,mint leaves,fried nuts fried onion and the essence above the rice
Pour over the ghee or butter evenly
Close the lid tightly
Keep on very slow fire for a minimum of 30 mins

layered rice

Serve hot with raita,lime pickle,pappad or hard boiled eggs

P.S You can secure the lid tightly by sealing it with a tough maida dough

If you have a griller,you can place the sealed pan in the pre heated(150 degrees) griller for 15 mins

While using a gas stove, you can first place a tawa and then place the sealed pan above it for 30 mins,This is to ensure uniform and very slow heating.