-->

Wednesday, August 15, 2012

Hyderabadi Chicken Biryani


August is a month of festivity and celebrations for all of us.First it was Rakhi pornima, then Janamshtami, and then soon will be Eid this weekend concluding Ramadan, rigorous fasting period.And today it’s our Independence Day. I really don’t know what independence means to all of you. Independence from slavery or colonial influence or perhaps any other such means or shouting out slogans, updating FB profile, Tweeting messages or wishing each other “Happy Independence”.
 I have never ever understood the hoopla that surrounded this celebration, one day we are so excited and wear our Indian pride on our sleeves and the very next day we start nagging about everything going wrong in the country. Who to blame and who should take responsibility. Freedom comes with responsibility. But we are always shy of sharing our responsibility. For a change let’s start sharing our responsibility, from a very basic level.
 We are free but yet not free, there is may be many more miles to cover. Anyways if I keep on saying more, you all will be saying here are the words of this NRI- “non-reliable-Indian”. But just look around and you will see such drastic paradigm, high rise building, BMW on one side and slum and poverty on other side. This perhaps says we have become free and independent from a foreign rule but yet we are not free.


While I am typing this post my daughter came to me and showed above flag which she colored and sketched, and asked me do you know the meaning of "three colors" on the flag. I counter asked her if she knows it. This is what she told me – "orange for courage, white for peace, green for prosperity and the wheel is for the development of the nation." And a clean sparkling glitter in her eyes. Our nation’s future rest in these innocent hands. I think when I said start from a basic level, I meant that, giving them good education (that doesn’t mean scoring good marks in exams- education and scoring marks are two different things, lets just leave it for some other day) and make them conscious of their surrounding and making them responsible citizen so that they can share the responsibility of running a nation on grounds of equality, compassion and truthfulness.



Now to the recipe
Hyderbadi biryani has been on my mind since long; perhaps somebody even did a recipe request by mail or was it in a comment section. I completely forgot about it, last weekend we did made this. And since I do not belong to Hyderabad region I can not claim it to be authentic or traditional. I sneaked peaked into my pantry and looked for shyah jeera or royal cumin – actually it’s cumin with very distinct aroma not to be confused with "caraway". I didn’t had so, got little upset. The only missing ingredient was this I guess. And since we Bengalis are so fond of our panch phoron, I added this to the home-made Biryani powder. Now puritans of Hyderabadi cuisine, I know it’s not the ingredients that go into making Biryani, but since this is a customized version, I would like to use that liberty and today its Independence Day also.
I love this home-made dry masala powder, so much so that I have started using it in a normal Bengali torkari – like Aloo Phulkopir Torkari

Probably a biryani is done in two ways- one way is “Kachi gosht Biryani”  ...Where the meat is not cooked prior of layering and is marinated with spices overnight and then the next day it is cooked with basmati rice.
Then there is this method below the precook method and then put on dum cooking ,- more to do with the fact, I forgot to marinate “kachi gosht”- raw meat, as the chicken drumsticks where resting in deep fridge. I thawed it on morning and almost proceeded to make biryani.However I did have 2 hr for marination time. At least 2 hr of marination did some good to chicken drumsticks.

Here is how we made Hyderabadi Chicken Biryani


Hyderabadi Chicken Biryani – Customized Version
Recipe requirements( Measurements are approx)
3 cups of high quality basmati rice (I use Kohinoor X-long Basmati Rice)
7-8 chicken drumsticks
2 cloves
Little cinnamon
1-2 cardamoms
5 tbs of coriander seeds
3 tbs of cumin seeds
2 tbs of panch phoron
1 twig mint leaves or about 8-9 leaves
6-7 dry red pepper the small ones
8-10 whole black pepper
½ inch cinnamon stick
3 cloves
4-5 cardamoms
Pinch of nutmeg
1 strand of mace
1 large lemon and the juice from it
2 tbs of yogurt
1 tsp of salt
1 large and 1 medium size white onion/purple onion whatever is available
5-7 garlic
½ inch ginger root
4 tbs of cooking oil/sada tel
1 cup finely chopped mint leaves
½ cup finely chopped coriander leaves
Two generous pinch of saffron soaked in half cup of milk
1 large onion for deep frying
2 tsp of cooking oil
 Method
Bring a pot with above listed garam masala ( gota moshla) and ample water to boil, now add in the basmati rice and cook till it’s ¾ done or better half done. Strain the starch. Our rice is partially cooked in this yakhni water- aromatic water. Keep it uncovered so that the moisture can escape.2 tsp of lemon juice should be added to further reduce the cooking. And also 1 tbs of ghee.
For the chicken
Clean and pat the chicken dry with kitchen towel.
Now prick with fork or the pointing end of knife all over the chicken drumsticks.
Now marinate the chicken with the juice extracted from 1 large lemon, and 2 tbs of yogurt+1 tsp of red pepper powder+ 1 tsp of salt. Keep this marinated for overnight. If you forgot to marinate them overnight then at least 2 hr of marination works best.
Meanwhile the chicken is marinating, prepare the dry masala that will be added to cooking the biryani.

Dry Biryani Home-made-masala
Recipe requirements
5 tbs of coriander seeds
3 tbs of cumin seeds/Shyah Jeera/black cumin seeds
2 tbs of panch phoron
1 twig mint leaves or about 8-9 large leaves
6-7 dry red pepper the small ones
8-10 whole black pepper
½ inch cinnamon stick
3 cloves
4-5 cardamoms
Pinch of nutmeg
1-2  flower of mace
2 bay leaves
Start roasting them over low heat on an iron skillet. After 4-5 mints a nice aroma will hit your nose. Take it off and then let it cool a little bit.Now grind them very finely in blender or mixer.
This masala is the base masala or the biryani masala.
If you are making kache-gosht ka biryani then no need to precook the chicken but overnight marinating with yogurt+lemon juice+red pepper powder+salt+ this Biryani masala + the ginger/garlic and onion paste is essential as this tenders the marinated meat.
Otherwise like me who keeps forgetting to marinate the meat, it’s better to precook the meat a little bit before layering is done.



Now for the gravy
Recipe requirements
1 large and 1 medium size white onion/purple onion whatever is available
5-7 garlic
½ inch ginger root
4 tbs of cooking oil/sada tel
Make a smooth paste of above listed ingredients in a blender
Now heat up a big frying pan. Add in 2 tbs of cooking oil
We will first fry the chicken pieces till the entire chicken pieces gets evenly brown or the color changes.
Now add rest of 2tbs of cooking oil
Add the prepared paste, and then add in 1/2 tsp of red pepper powder and salt. Sprinkle little bit of water so that the paste doesn’t stick to the bottom.
Keep on frying the masala for 7-8 mints at medium-high flame. Now add in fried chicken pieces
And keep on frying further 10 mints. Cover it and then put the flame to low. Let it cook another 15 mints.
Meanwhile chicken is cooking at low. Fry the onion which will go with the layering
Heat up a small saucepan adds in 1 large onion sliced evenly. Keep on frying till they shrink. Now add in 1 -2 tsp of cooking oil.TIP- This way the oil required for frying onion can be reduced.
Chop mint and coriander leaves very finely.
Now bottom layer will be of rice. Then will come some pieces of chicken with gravy then mint+coriander leaves, then generous amount of saffron milk and last will be fried sliced onions.
Make another layer with similar ingredients and then cover with left-over half cooked rice.
Cover with aluminum foil. Bake this entire rice casserole for 20 mints at 175 deg C.
Turn off the oven and let it sit there for further 10 mints.
Take out and let it covered further 20 mints.
Let this biryani absorb the flavor, and at the time of serving just reheat in oven again.
Resting time is essential as it helps in more intense flavor. And it’s even more flavorful next day if you have some left-over.


Notes
The measurement of dry home-made biryani masala is approx, and I did have some left-over biryani masala which I like to add in other veggie recipes from time to time. This dry masala woks great even if you do not have other dry masala in home viz- coriander+cumin or garam masala powder. So, left-over dry biryani masala can be used in other recipes as well.
This is how I have tried to make Hyderabadi Chicken Biryani in comfy of our home. I am not claiming it to be authentic or traditional, this is how we like to make and eat. If this turn out nice for you do let me know.

And to all fellow countrymen- " Vande Matram".......

Happy Cooking Friends


28 comments:

  1. yes we fail to understand that freedom is not something to be proud of for a specified day/ today I heard only Desh bhakti types music allover Kol and was smiling to myself thinking just that. from tomorrow onwards they will go back to their old favourites Khokababu jay....as if freedom is something to flaunt.
    the biriyani looks awesome. I once made a similar recipe but somehow my family loves it the Kolkatan way with potatoes and eggs :-)
    never tried making biriyani masala at home. will try the way you said here.

    ReplyDelete
    Replies
    1. I also like potatoes in biryani but that is even more mild than this version.Thanks Sayanatani..

      Delete
  2. Amazaing! Absolutely delicious. Will surely try your version.

    ReplyDelete
  3. Wow awesome biryani,stunning clicks,thanks for sharing the biryani masala,will try this version.
    You said right dear,we still have a lot more to do,touching post dear.

    ReplyDelete
    Replies
    1. Thanks Suja for liking this post ..hugs

      Delete
  4. oooh...kii darruun biriyani'r gondho aashchhe naake, aamar ii kitchen e ranna kora hoyechhe mone hochhe :-)

    lovely Jaya - your thoughts, efforts and your simple, delicious cooking!!

    ReplyDelete
    Replies
    1. :-D....you always put a smile on my face with your comment here..Hugs and thanks for coming by..

      Delete
  5. hyderabadi biryani looks delicious... wonderful recipe!

    ReplyDelete
  6. Well i think The significance of Independence day is mere become a national holiday for us...We just debate where are we standing after all these years but nothing after that ...
    Biryani looks awesome....Amio dekhechi bashi biryani beshi tasty lage khete :-)

    ReplyDelete
    Replies
    1. Left-over thakhle aro bhalo hoye khete porer din ..sodhu biryani na any meat preparations..thanks for coming ..hugs

      Delete
  7. wow you got it so perfect ...the rice looks so perfectly looked ....drooling here

    ReplyDelete
  8. This looks appetising.

    Re your caraway - Yesterday, I helped The Spouse make something called Chicken Xacuti. We didn't have poppy seeds so I merrily used sesame instead. Anyway, we were only making a small amount so I told myself a small amount of sesame instead of poppy wouldn't make a big difference!

    ReplyDelete
    Replies
    1. Yeah sra I even didn't have caraway ..normal cumin seeds so I end up using that ..Chicken Xacuti - is it Goan ?..see how we always tweak recipes according to the ingredients available in our pantry ..what matters is the end product, right :-)..thanks for coming ..hugs

      Delete
  9. Thank you for this yummy post- will surely try this out someday.
    By the way, you are a very talented writer- your posts seem to come alive before the reader.
    Keep up the good work!
    :-)
    Luv,
    Arpita

    ReplyDelete
    Replies
    1. Arpita- thanks :-)..and readers like you, always motivates and rejuvenate me with their kind words ..Kind of acts like a tonic to me :-))...hugs

      Delete
  10. A very Indianised recipe. Love the pictures. Surely trying out this weekend. Will post again the outcome.

    ReplyDelete
  11. This looks delicious....lovely write up....super lovely photos..
    keep it up,

    cheers,
    d

    ReplyDelete
  12. Biriyani ta to agei dekhcehi, ar ekbar dekhte elam, aaj khub baaje lunch khachi tai dekhei saadh metalam

    ReplyDelete
  13. Dear jaya
    Tomar comment Po-re khub bhalo laglo! Kono mote ekta recipe photo tule post kore dilam , end sept-e abar Algeria chole jabo..
    ha ha ..bata machh rui machher bach-cha noe..Rui bach-cha der bol-e " Chara Pona" , anek somoe egulo ke bata bo-le beche dae (jara machh chene na ta der) these are diff species and expensive .oi maccher recipe te ami Orissa-r jeere sorshe bata combo use korechhi..khub bhalo jholl o hoe , sabji diye
    Ar ki , nana kaje byasto..boudi ke bhalo mondo ranna kore khaoachhi...ja ja bhalo base..
    Bhalo theko
    Ushnish da

    ReplyDelete
    Replies
    1. Hain eyi jonno apnake ke jigesh korlaam ..trusted source of info :-))...na seyi ta dekhe he bhao lagchilo , khete aro bhalo hoye hobe..bhao thakben ..regards

      Delete
  14. Great recipe, looks really tempting. I found a similar recipe of Hyderabadi Dum Biryani, where the chef 1st added a layer of the Chicken gravy, with rice on top and then topped it up with a mix of milk infused with saffron strands. Seems really interesting and delicious.

    ReplyDelete

Thank you for taking out some time from your busy schedule to post here.Please Don't spam this space.