This has a very strong smell of cardamom. This is a dry dish. I have done some modifications to the original recipe. It came out very delicious.
Ingredients: Boneless chicken Â½ kg Cumin seeds 1 tea spn Tomato 1 Onions (Sliced and fried golden crisp) 1 big Curds 1 cup Ghee/Oil 1 tbl spn Ginger 2â€ piece Garlic 4-5 cloves Coriander powder 1/2 tea spn Cumin powder Â½ tea spn Chilli powder Â½ tea spn Cardamoms 3 Salt
Method: Grind together ginger, garlic, coriander powder, cumin powder, chilli powder, and cardamoms. Apply this ground masala and curds to chicken and keep aside for Â½ an hour. Heat ghee/oil and add cumin seeds. When they start spluttering, add chicken with the masala. Add finely chopped tomatoes. Cover and cook till chicken is completely done and gravy is completely absorbed. Serve garnisheed with fried onions.
I donno the origin of this biryani. I learnt it from the cook(aapa) of my pachi’s house in Belgaum. I guess this is a traditional muslim dish. But for vegetarians my pachi uses vegetables(mainly potatoes) instead of chicken.
Ingredients: Basmathi rice 2 cups Chicken 1/2 kg or Potatoes(you can even add cauliflower,carrot, beans along with potato) 3-4 Onions 2 Coriander leaves 15-20 strands Mint(pudina) leaves 10 Green chillis 5-6 Ginger-garlic paste 2 tea spn Curd 2 tbl spns Food color(orange or yellow) a pinch Biryani masala 1 tea spn Salt Oil 2 tbl spns Ghee 2 tbl spns
If Biryani masala is not available or if you wish to use fresh masala, then dry roast the following and make powder. Cloves 6-7 Cinnamon 2″ piece Cardamom 2 Poppy seeds 2 tea spns Nut meg(Jayphal) 1 small piece
Method: Cook the rice with 2 drops of oil and salt(Oil doesn’t allow the grains to stick together) in around 1:3 water for 10min. (Rice should be only half cooked). Drain the water. Grind coriander leaves, green chilies, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste. Add this paste, salt and curd to chicken or vegetables and keep it aside to marinade. (chicken should marinade for about half an hour to one hour. Vegetables need not be marinated). Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Separate out the oil from onions. Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture along with chicken, salt(add less salt because it is already added to rice), 1/4th of the biryani masala. Spread a thick layer of rice. Then spread a layer of onions, biryani masala, color(mixed in water). Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, biryani masala, color is added. From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame). Serve hot.
Updated on Sep 15: Today I tried the biryani with Shaan Biryani masala instead of home mase masala. It came out very well.
Method: Cut the chicken into big cubes. Marinate with curd, ginger-garlic paste. Keep aside for 30 minutes. Heat oil and fry onions till onions turn slightly brownish. Add marinated chicken. Fry for 2 minutes. Add chilli powder, salt, a little water. Cover & cook. When almost done, add coriander powder and cook till completely done. Garnish with coriander leaves and serve hot.