Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables. The name is derived from the Persian word beryā(n), which means "fried" or "roasted". Alternative spellings include biriani,biriyani, buriyani, beryani or beriani. Biryani was believed to have been invented in the kitchen of the Muslim MughalEmperors in North India.
It is very popular in South Asia and is a key element of the South Asian cuisine. Kolkata, Hyderabad, Malabar, Delhi,Agra, Dhaka, Kashmir, Karachi, Basra, Lucknow and Lahore, are the main centres of biryani cuisine. A typical biryani meal provides 500 kCal of energy.
Biryani is derived from the Persian word ‘beryā(n)' (بریان) means fried or roasted.
The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves,coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavours of flavoured rice (which is cooked separate with spices) and intensely flavoured sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final slow-steaming until fully done: this approach allows the flavors to blend somewhat.
Briyani served with Raitha and Dalsa
A Spicy flavorful Indian Rice which never goes out of taste....
For this briyani you need to make the garam masala Check The Recipe .
Ingredients:Bone in Chicken - 2 lb - marinate with 1 tbsp meat tenderizer for 30 min
Basmathi Rice / Jeera Samba rice - 2 cups soaked in water for 30 min
Water - 3 1/2 cups
Lemon juice - 1 tsp
Onion - 1 medium size sliced thinly
Tomato - 1 Big size diced
Mint Pd - 1 tbsp / Fresh Mint - one handful
GingerGarlic Paste - 1 tbsp
Ghee - 4 tbsp + Oil - 4 tbsp
Green Chillies - 6 small
Coriander Leaf - 1/4 cup
Cloves - 2 no
Cinnamon Stick - 1"
Bay leaf - 1
Cardamom - 2
Star Anise -1
Turmeric pd - 1 tsp
Garam Masala Pd - 2 to 3 tbsp according to hotmess level you want as this is very spicy masala.
Method:Use a big wide pan with cover for making this briyani...
1.Heat the pan once its hot add oil and ghee.
2.Once it get hot add whole spices.
3.Then add the onions and saute till the onions are reduced to half and light brown.
4.Then add green chillies,turmeric and ginger garlic paste and saute well.
5.Then add tomatoes and saute them well.
6.Then add mint pd/mint leaves and half of coriander leaves and saute well.
7.Then add garam masala and salt.
8.Now add chicken and saute well till its outersurface is sauted.
9.Then add water and wait till the chicken is cooked completely.
10.Then add lemon juice.
11.Then add rice and mix well,then cover and cook it in low flame for 15 min or till u see the rice is cooked completely.
12.Then preheat oven to minimum temp as it goes and put the whole pan with cover inside the oven for atleast 30 min to 1 hr.
For Dalsa:Goes well with Briyani...
To Pressure cook:
Channa dhal - 1/4 cup
GingerGarlic Paste - 1 tsp each
Cloves - 3
Cinnamon - 1 "
Pressure cook dhal and whole spices with GingerGarlic paste for 5 to 6 whistles and keep aside....
To Cook Vegetable:DrumStick - 1
Brinjal - 3
Tomatoes - 1 big
Green Chilly - 5
Turmeric - 1 tsp
Tamarind Paste- 1/2 tsp
Cook above all in a pan with water till vegetables are soft and cooked.
To grind:Chilly Powder - 1 tsp
Coriander Powder - 1 tsp
Jeera whole- 1 tbsp
Coconut - 1/4 cup
Grind all above and keep aside with little water.
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaf - 1 sprig
Onion - 1 med size sliced
Method:1.Take a pan add oil ,once its hot add mustard seeds,then curry leaf then add sliced onions and saute well.
2.Then add cooked veg and ground paste and mix well.
3.Finally add the cooked dhal and mix well.
4.Do a taste check and add salt and tamarind as needed.
5.Serve this with briyani's as a gravy.