The magic of biryani lies in the way rice is transformed into something ambrosial.
Biryani, an evergreen classic, really needs no introduction. It's aromatic, it's heavenly and one of the most loved delicacies of the country. It is believed that Mughals were the first to introduce Biryani in North India whereas South India was exposed to its brilliance through the Arabs. Biryani flourished in some of the notable Muslim centres throughout the country - including Lucknow, old Delhi and Hyderabad, to name a few after which it was gradually embraced by all.
The style of cooking Biryani iS differed from the Aasian states. Rice is widely consumed in the aasian part of the country owing to which one can find a miscellany of mouthwatering versions. South India boasts of a wide variety of Biryanis over any other part of the country. Hyderabad itself is said to cook up to 40 distinct versions. Some of the most celebrated Biryanis of South include Hyderabadi Biryani, Coorgi Mutton Biryani, Bhatkali Biryani and Mangalorean Fish Biryani.
The Western part of the country bristles with a fantastic collection of Biryanis, one of the famous being the Bombay Biryani - a hearty combination of spices, meat and rice, studded with kewra. The Khojas and Boris Muslim communities kept alive the tradition of cooking Biryanis. When in western, one must try the Sindhi Biryani, Gujarati Biryani and Memoni Biryani. Aurangabad is also a centre where one can get a taste of Mughlai Biryani in style.
In East, Biryani is mostly cooked in Bengal. They combine rice with meat, fish and prawns and cook it with heart-warming spices and ingredients. To talk of North-East India, one of the most notable Biryanis is the Assamese Kampuri Biryani.
Cooking the Perfect Biryani
The perfect Biryani calls for meticulously measured ingredients and practiced technique.
Style/Technique
Unlike Pulao, Biryani involves cooking rice and meat separately and finally cooking them together by forming layers of each in a vessel. One of the most famous ways of cooking Biryani is the dum method. It involves sealing the vessel thoroughly and keeping the lid closed to trap in the aroma. The Biryani is then cooked over slow fire/dum.
Traditionally, Biryanis can be classified under two categories - Pakki, wherein cooked meat is coupled with half-cooked rice and further cooked - and Katchi which involves raw mutton pieces, marinated in yogurt and spices, cooked together with uncooked rice.
Tip:
It takes much longer to cook a Katchi Biryani. Opt for meat that is soft and is made tender through marinating. Raw papaya is a great tenderizer and is often used for marinating meat.
Rice:
Choosing the perfect variety of rice is of the utmost importance. You can either go for the traditional Basmati or some of the local gems like Zeera, Golden Sela, Kaima, Jeerakashala and Kala Bhaat. South India often cooks up its Biryanis using some of the local varieties of rice that render distinct taste, texture and aroma to the dish.
Tip:
Wash and soak rice properly before cooking. Adding a few drops of oil while cooking rice will keep the grains from sticking together. A dash of lime juice or vinegar will give it an exotic whiteness and firmer texture.
Meat and Veggies:
Your vegetables should be garden fresh and cooked separately while meat should be of the finest quality. Fish, prawns and vegetables take lesser time to cook over big chicken chunks or meat pieces. The cooking time therefore depends a lot on the ingredients used. When cooking with meat/chicken, ensure using small, soft tender portions to facilitate quicker cooking. Meat/chicken should be marinated well before cooking with rice.
Ingredients and Spices:
A wide range of aromatic spices come together to create a beautiful pot of Biryani. The use of spices differs from region to region. Coconut Milk, Cream, Yogurt, Buttermilk are often used in preparing some of the most sensational Biryanis while the spices include the regular affair. Kerala is famous for using Star Anise in its rice preparations. Khada Masala ungrounded spices/whole spices - is widely used to render a distinct flavour to the preparation.
For the Scintillating Aroma:
A perfect Biryani can never be bereft of the sensational aroma. A quintessential Biryani is always studded with a scented element which takes the aromatic quotient to yet another level. Jasmine, Rose, Kewra, Saffron and Screw-pine are widely used for this purpose.
Biryani is a complete meal in itself, apt to suit all occasions; whether a hearty meal on a lazy Sunday afternoon or a grand, scrumptious indulgence at the dinner table there are varieties available to please one and all. Just in case you are in a mood to cook some yourself this festive season, our handpicked recipes from across the country will be enough to inspire the cook within you.
1)Chatpati biryani:-
Ingredients:
Nutrition
5 lbs goat meat or 5 lbs chicken
4 tablespoons canola oil
3 medium onions
2 teaspoons garlic paste
2 teaspoons ginger paste
2 (14 1/2 ounce) cans diced tomatoes
1⁄4 cup yogurt
1 teaspoon chili powder
10 whole cloves
8 green cardamom pods
4 black cardamom pods
10 black peppercorns
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons garam masala
2 teaspoons curry powder
1 cinnamon stick
4 teaspoons salt
2 bay leaves
10 dried plums
4 fresh green chilies
2 tablespoons fresh cilantro
1 pinch saffron
9 cups basmati rice
15 cups water
DIRECTIONS:
Soak rice for half an hour.
Cook in rice cooker with 15 cups of water. Cook rice until almost done.
Fry onions in oil until golden brown.
Add ginger and garlic.
Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
Add yogurt.
Add tomatoes and cook until dry.
Add meat.
Add green chiles.
Cook until meat is done and add water if needed.
Add cilantro.
Mix saffron with hot water.
Layer rice and meat mixture and sprinkle with saffron mixture.
Put in oven at 350°F for 20 minutes.
2)Egg Biryani:-
Ingredients:
Eggs - 4
Raw rice - 2 cup
Onion big - 2
Tomato - 2
Green chilly - 2
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 tbsp
Ginger garlic paste - 1 tbsp
Ghee - 1 tbsp
Oil - 3 tbsp
Garam masala pwd - ½ tbsp
Coriander leaves - handful
Salt to taste
Method:
1. Wash and soak raw rice in water and strain it.
2. Pressure cook ( make sure not to overcook it) and spread it in a wide bowl.
3. Add 1 tbsp oil, mix well ( this keeps rice non sticky) and allow to cool.
4. Break and drop the eggs and beat to blend together.
5. Heat ghee and oil in a fry pan, add onion, green chilly, chopped tomato and toss it.
6. Once the tomatoes are cooked, add turmeric pwd, red chilly pwd, ginger garlic paste, garam masala pwd and salt.
7. Fry well till it turns to thick curry and oil separates.
8. Add ¼ tb water and allow to cook for 5 mins.
9. Add beaten egg, mix and allow to cook in low flame.
10. Gently stir it and continue cooking for some more mins.
11. Once the egg masala turns golden and fragrant, add this to the steamed white rice.
12. Mix gently. Serve hot with fresh chopped coriander sprinklings.
3)Lucknowi Murgh Biryani:-
Ingredients:
Basmati rice - 2 cups
Chicken - ½ kg
Turmeric pwd - ½ tsp
Red chilly pwd - 1 tbsp
Yoghurd - 1 small cup
Cumin pwd - ½ tsp
Ginger garlic paste - 1 tbsp
Oil - 3 tbsp
Ghee - 1 tbsp
Cloves - 2
Cinnamon - 2
Peppercorns - 6
Saunf - ¼ tsp
Cumin - ½ tsp
Onion big - 2
Tomato - 2
Green chilly - 2
Mint and coriander leaves - handful
Garam masala pwd - ½ tbsp
Salt to taste
Method:
1. Wash and soak basmati rice for 5 to 10 minutes
2. Drain and keep it aside.
3. Clean the chicken and marinate with turmeric pwd, red chilly pwd, yoghurd, cumin pwd and ginger garlic paste.
4. Heat oil in a fry pan.
5. Add cloves, cinnamon, cardamom and peppercorns.
6. Wait to crackle.
7. Now add rice, fluff gently.
8. Add salt and hot water.
9. Cook until soft.
10. Allow to cool and separate into individual grains.
11. Heat oil with a tbsp of ghee.
12. Add saunf, cumin seeds and wait to crackle.
13. Add chopped onion slices and fry to golden.
14. Add chopped tomato, green chilly and sauté for a minute.
15. Add freshly chopped mint and coriander leaves.
16. Combine well.
17. Now add garam masala pwd and the marinated chicken mixture.
18. Fry until the oil separates.
19. Add 1 cup of hot water and allow the chicken to get cooked by covering with lid.
20. Once the chicken is tender, remove from flame.
21. In a deep dish, spread layers of cooked basmati rice and top it with chicken curry.
22. Place in a hot oven for 10 minutes.
23. Garnish with sliced eggs.
24. Serve hot with onion raitha and spicy brinjal curry.
4)Prawn Biryani :-
Ingredients:
Prawns - ½ kg
Raw rice - 2 cups
Cooking oil - 4 tbsp
Turmeric pwd - ½ tsp
Red chilly pwd - 1 ½ tbsp
Onion - 2
Ginger garlic paste - 1 tbsp
Green chilly - 2 or 3
Tomato - 2
Fresh coriander & Mint leaves - 1 cup
Yoghurd - ½ cup
Salt to taste
Spices:
Cinnamon - 1
Cloves - 2
Cardamom - 2
Bay leaf - 1
Saunf - ½ tsp
Cumin - ½ tsp
Marathi moghu - 1
Method:
1. Devein and wash the prawns in running water.
2. Marinate with turmeric pwd, red chilly pwd and salt for 20 mins.
3. Wash rice and soak in water for 5 to 10 mins.
4. Drain and keep aside.
5. Heat oil in a large pan.
6. Add the spices, onion and salt.
7. Cook till transculent.
8. Add the ginger garlic paste and fry for 2 to 3 mins.
9. Add green chillies and chopped tomato.
10. Fry till the tomatoes are well cooked.
11. Add chopped coriander and mint leaves.
12. Sauté for a minute.
13. Add yoghurd and combine.
14. Add red chilly pwd and cook for a few mins.
15. Now add the marinated prawns and mix well.
16. Add rice, combine and check for salt and seasonings.
17. Pressure cook for one whistle and simmer for 7 mins
18. Once the pressure turns off, open the lid.
19. Mix the biryani carefully, making sure the rice does not break.
20. Garnish with few sprigs of coriander leaves.
21. Tasty prawn biryani ready to enjoy hot with onion raitha…:)
5)Pressure Cooker Biryani:-
To Marinate Chicken:
Chicken - 500 g
Curd - ½ cup
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 tsp
Salt - 1 tsp
Spices needed:
Cloves - 3
Cardamom - 2
Cinnamon - 2
Star anise - 2
Bay leaf - 1
For Masala Paste:
Ginger - 1
Garlic - 5 pods
Red chilly pwd - 1 tsp
Green chilly - 3 or 4
Mint and coriander leaves
Other Ingredients:
Basmati rice - 3 cup
Onion - 4
Tomato - 3
Ghee - 2 tbsp
Oil - 2 tbsp
Cashew - 4 or 5
Raisins - 7 or 8
Salt to taste
Method:
1. Wash and soak basmati rice for 10 mins in water , drain and reserve.
2. Marinate chicken with curd, turmeric pwd, red chilly pwd and salt.
3. In a deep frying pan, heat 1 tbsp of ghee and cooking oil..
4. Add finely sliced onion and fry on a medium flame, till they turn golden.
5. Add chopped tomatoes and allow to cook.
6. Take ginger, garlic, chilly pwd, green chilly, mint and coriander leaves in a blender.
7. Blend it to smooth paste.
8. Add this masala paste and sauté for 6 to 8 mins.
9. Now add marinated chicken pieces, and combine well.
10. Allow to cook in medium flame for 4 to 5 mins.
11. Heat ghee in a pressure cooker.
12. Add cashew and raisins.
13. Fry to golden and keep aside.
14. In the same ghee, add cloves, cinnamon, cardamom, star anise and bay leaf.
15. Wait to splutter.
16. Now add basmati rice, shallow fry for 4 to 5 mins.
17. Finally add the curry and chicken prepared in step 10.
18. Taste and adjust salt and seasonings.
19. Add 5 ½ cups of water.
20. Cover with lid and pressure cook for 1 whistle and simmer the flame for 5 mins.
21. Once the pressure turns off, gently combine the rice.
22. Add the golden fried cashew and golden raisins.
23. Serve hot with cucumber or onion raitha...;)
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