Recipe Feature - DAWAT E BIRYANI BY – VISHWAJIT JADHAV

Biryani or Pulao? The term biryani is infused by word Pulao and yes it is originated in middle-east region. Biryani is derived from the Persian word “Brian” the word Brian means fried before cooking and “Birinj” it is a Persian word for rice. The Mughal come to India with their cooking technique and spices the both things are highly reflects which is flavor and texture both things are majorly impact on any dish and same with biryani.

In India biryani is get very famous because of the kings and their eating habits because of their eating habits there special cook always try to make king happy with the help of food. the Mughal emperors of India part took of delicious rice concoction during their royal feasts so many innovations are take in biryani in different state like as some uttar Pradesh people says biryani is specialty of there but same with South India (Malabar), Lucknow, Hyderabad, Rampur these all states are come with their own style and taste and their regional flavors.

There are lots of variations done with base of Pulao which turns to biryani and create it several types Hyderabad, Kalyan, Sindhi, Memoni, Ambur, Kolkata, Mughlai, Awadhi and the every type create their own delicacy. 

Biryani having different style with starts from yakhni to kachi ghosh biryani till dum. These all different style helps to increase the flavor of our palate from so long years and the process is still going on

Recipe (Chicken Biryani)

·       Preparation Time -1 Hour

·       Cook Time -25 Min

·       No Of Portion  - 04

Ingredients

·       600gm Chicken

·       250 Gm. Yogurt

·       2 tbsp. Ginger-Garlic Paste

·       2tsp Kashmiri Red Chili Powder

·       1tsp Chili Paste

·       2-3 No’s Bay Leaf

·       5 Green Cardamoms

·       1 Inch Cinnamon

·       10-15 Cloves

·       4 tbsp. Oil

·       2tbsp Shahi Jeera

·       2tbsp Coriander Powder

·       3 Onions

·       2tbsp Cumin Powder

·       Mint Leaves

·       Fresh Coriander Leaves

·       1 Cup Fried Onions

·       2tbsp Ginger

·       3 tbsp. Saffron Milk

·       Ghee

·       Salt

·       400 Gm. Basmati Rice 

Procedure

·       Take the fresh chicken pieces in bowl. Add yogurt, salt, ginger-garlic paste, chili paste, kashmiri chili powder, add oil, mix well and keep it aside to marinate for at least 45 min.

·       Wash and soak the basmati rice  in water for 20 min

·       Heat water in deep stock pot. Add bay leaf, black cardamom, green cardamom, cinnamon, clove, salt, oil. Wait for first boil after add soak basmati rice stir it, cover and cook till 3/4^th done. after strain the basmati rice in colander and keep it aside

·       Heat oil in deep nonstick pan. Add Shahi jeera  (caraway seeds) add chopped onion and sauté it till it become transparent in nature add ginger-garlic paste, coriander powder, cumin powder, mix well and sauté for a min

·       Add marinated chicken mix well cover and cook for 5 min

·       Transfer the chicken to another deep nonstick pan. Spread half basmati rice on top add some fried onions, mint leaves. coriander leaves, ginger strips, saffron milk, ghee and sprinkle garam masala powder

·       Repeat the same process add chicken  spread the rice on top fried onions, mint leaves, ghee, saffron milk add ginger strips and cover  it

·       Place the pan on hot non-stick tawa. seal the edges with the help of wheat flour dough cook it on low heat for 20-25 min (these style of cooking is also known as dum cooking )

·       Garnish with fried onion and spring of coriander

 Served with – Papad, Mirchi ka salan, Raita

Let’s create flavorful memories like our Biryani at home and don’t forget to share with your friends and family members.

 

                       Vishwajit Jadhav (VISHWAAH CREATIONS)

Instagram : Vishwaah_Creations_