Biryani is a rice dish made up of basmati rice, spices and chicken/ mutton or vegetables. Plethora of ways and spices as per each culinary style extracts the richness out of meat / vegetables and rice. Myriad ways to cook it bring myriad flavours.
Biryani has been associated with Mughal era,Awadhi cuisine of Lucknow and dum biryani with hyderabadi cuisine but whichever era it existed in, it has always been enjoyed by everyone. It's a comfort food for all.
It's a culinary preparation which evolves layering of semi-cooked rice and chicken or meat and letting the rice absorb flavours of spices and condiments.
Biryani is different from Pulao as the former is made of layers of rice and meat and is cooked on dum. It is slightly curried as it has spices in abundance whereas pulao is not done in layers and is
drier.
Ingredients:
Oil. 1/4 cup
Bay leaf. 2nos.
Cumin seeds. 1 tbsp
Onion. 6 ( sliced)
Tomatoes. 4(finely chopped)
Green chillies. (4-5)(finely chopped)
Garlic paste. 1 tsp
Ginger paste. 1 tsp
Cinnamon. 2 sticks
Cloves. 5-6
Cardamom. 5-6(crushed)
Coriander powder 1 tsp
Garam masala. 1 tsp
Salt 2tsp
Red chili powder. 1.5 tsp
Ginger julienes. 1 tsp.
Basmati rice. 1.5 cups(soaked for half an hour and drained )
Water. 3 cups
Yogurt. 2 tbsp
Coriander leaves. 2 tbsp(chopped)
Mint leaves. 2 tsp(chopped)
Directions:
- Soak rice for 1/2 hour
- Heat oil in a thick bottom pan
- Add bay leaf , cinnamon , cloves,cardamom and fry for a while
- Add cumin seeds
- Add onion slices and stir fry until it turns translucent
- Add green chillies garlic and ginger paste and sauté for a while
- Add chopped tomatoes and fry till it leaves oil
- Add salt , chili, coriander powder,garam masala and mix it properly
- Add chicken and fry it for a while
- Add water and bring it to boil
- Add coriander and mint leaves along with rice and cook on medium heat for 15 to 20 minutes
- Serve with raita and onion rings
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