delicacy. It has a long list of ingredients,lot of work and the end cooking result is most satisfried. Lot of hyderabadi biryani rice recipe on internet and took me quite long to decide which recipe to follow.
I decide to follow the blog flavors of my plate. Thanks.I love the aroma of the rice and chicken.
BIRYANI KOLKATA STYLE
Ingredients; for biryani masala
1 stick cinnamon 2"
4-5 cardamon
4-5 cloves
2-3 black cardamon
7-8 black peppercorns
1/2 tsp black cumin seed
1 floret mace(javitri)
1/4 tsp grated nutmeg
1 star anise
To make biryani masala :
1.dry roast all the ingredients mentioned under briyani masala till they are aromatic.
2.let it cool first then grind to a fine powder.keep aside 1 1/2 tbsp ( for marinating the chicken) and
the rest store in an airtight container.
Ingredients: for marinating chicken
1kg chicken
4-5 tbsp yogurt curb
2 tbsp ginger-garlic paste
1 1/2 tbsp briyani masala
1 tbsp red chilli powder
salt to taste.
For marinating chicken;
1.clean and wash the chicken pieces,pat dry with kitchen towel
2.In a bowl take the yogurt and mix with it with the briyani masala,ginger -garlic paste,red chilli powder ,salt and add in the chicken pieces to mix well combined and marinate for 2 -3 hours for best result marinate it overnite.
For making barista (fried onion)
1.finely,chop the onion and separate the slices,heat oil in a wok add in the onion slices and fry till crispy and remove them in a plate lined with paper towel.fry in a few batches.Keep the onion oil.
Cooking the meat;
1.add half of the fried onion to the marinated chicken.
2.In the same wok,heat the same oil in which onion is fried.Add the marinated chicken and cook till the chicken nicely cooked.
3.The oil should be separately by now and there will be no water gravy.off heat ,kept aside.
Ingredients : for cooking rice
4 cup basmati rice
1 bay leaf
1 stick cinnamon 1 inch
1 black cardamon
3-4 green cardamon
4-5 cloves
3-4 black peppercorn
1 floret mace (javitri) (outer covering of the nutmeg in dried form)
1/4 tsp nutmeg grate
1 star anise
1 lemon
2 tbsp oil
3-4 green chillies
A handful finely chopped fresh coriander leaves
a handful of finely chopped mint leaves
other ingredients;
3 medium size onion,finely chopped
2 hard boiled eggs
2 medium size potatoes
1/4 cup milk
few saffron strands ( I use orange colouring powder)
oil for cooking
4-5 drop kewra essence ( I do not add,can't find it)
2-3 tbsp ghee
Coriander leaves for garnishing
mint leaves for garnishing
Preparing the potatoes and eggs
1.boil the potatoes and eggs
2.peel them nicely.add salt and then fry them till they get a nice golden colour.
Cooking the rice.
1.wash rice and soak it in water for 20 minutes. Drain
2.In a heavy bottomed pan,add in 1 1/2 litre of water,add in all the spices mentioned under cooking for rice Or use a pcs of muslin cloth ,put all the spices and tied up and put into the water,bring the water to a boil. 2 tbsp oil,2 tbsp lemon juice help to keep the grain separated. cook the rice till its portially done,80% done.This is very important step,always keep an eye to check whether its done or
not.once done,drain the water and spread the rice on a large tray,so that it does not stick to each other,
Preparing the saffron milk:
take a 1/4 cup of warm milk,add the saffron strand and keep aside for 20 minutes,add the kewra essense to this milk,mix well.
Assembling the briyani rice:
1.heat a heavy bottomed pan with a tight fitting lid,add 2-3 tbsp of ghee and wait till it melt,nicely coat the sides of the pan with ghee.At this point switch off the heat.
2.add a layer of rice,cook chicken,fried onion,egg,potatoes,chop coriander leaves,mint leaves and sprinkle a few drop of saffron milk again layer of rice and continue till you are done.make sure the pan is heavy bottomed otherwise the rice will stick to the bottom.
3.You can add ghee on top of each layer but I like it in the begining (i.e before layering)
4.remember that the top and bottom layer should be rice.Put the lid on and sealed with a flour dough.
5.Place a tawa on heat to the lowest heat.put the pan of briyani rice on top of the tawa or use the double boiler method,where you can take a pan filled with water.Boil the water and then place the pan of briyani on it.
6.cook the briyani on dum /pan (steam) for 30 minutes.let it stand for10 min.toss the rice and meat gently.transfer to a serving plate. (Note; I do not add in the potatoes and egg).
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