This Delhi's favorite savory meat, is an explosion of flavor with Indian spices, and a traditional method is followed to prepare this dish called the dum process. The biryani is kept with a minimum of water, where the pot (handi) is sealed with a paste of flour. The heat in a sealed vessel produces steam, which cooks the biryani slowly. Easily recognized by the distinctive aroma, this mouth-watering favorite from Delhi is the perfect combination of flavours. Biryani of Delhi is found in almost every North Indian and Mughlai restaurant. This dish is so popular in Delhi that there are many restaurants serving only biryani. From chicken to mutton, this aromatic dish is sure to be a crowd pleaser.
Biryani
Recipe
Ingredients
1-basmati rice 750g (4 Cups)
2-Water 2 litre
3-Cinnamon sticks 2-3
4-Star anise 1
5-Bay leaves 3
6-Green cardamom 5-6
7-Salt 1 & ½ tbs or to taste
8-Green chillies 4-5
9-Vinegar 1 & ½ tbs
10-Tomatoes cubes 2 large
11-Garlic 7-8
12-Ginger 2 inch piece
13-Green chillies 6-7
14-Nutmeg & Mace powder ½ tsp
15-Fennel seeds crushed 1 tsp
16-Clove powder ¼ tsp
17-Cooking oil ½ Cup
18-Onion sliced 2 medium
19-Black peppercorns ½ tsp
20-Cloves 6-7
21-Cumin seeds 1 tbs
22-Red chilli powder 1 tbs or to taste
23-Turmeric powder ½ tbs
24-Coriander powder 1 & ½ tbs
25-Whole Spices masala powder 1 tsp
26-Salt 2 tsp or to taste
27-Lemon juice 3 tbs
28-Fresh coriander 1/4 Cup
29-Chicken 750g
30-Dried plum 7-8
31-Yogurt whisked ½ Cup
32-Onion fried 2 tbs
33-Mint leaves 1-2 tbs
34-Fresh coriander 1-2 tbs
35-Onion fried 1-2 tbs
36-Mint leaves 1-2 tbs
37-Fresh coriander 1-2 tbs
38-Water 2 tbs
39-Yellow food color 1/4 tsp
40-Ghee 1 & ½ tbs
Directions
1-a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.
2-a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.
3-Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.
4-a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.
5-a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.
6-a pot,add cooking oil,onions and fry until light golden.
7-Add black peppercorns,cloves,cumin seeds and mix well.
8-Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.
9-Add fresh coriander and mix well.
10-Add chicken and mix well until changes color.
11-Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.
12-Take out half quantity of chicken gravy in a bowl for layering.
13- a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.
14-In water,add kewra water,yellow food color and mix well.
15-a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve
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