I was never a fan of biryani until i tasted this one made by my mother in law. Any other biryani tasted in restaurant cannot be compared to this. I would have never tried making a biryani myself as am not a very big fan of long cooking methods. Although this recipe is not quick but every morsel is worth the effort and time it takes. plus the credits and appreciation you get from your family members and colleagues as i pack it the next day for my lunch at work.
As i said this recipe is not quick but it is easy as it doesn’t require any specific technique to master. Besides marinating properly and cutting almost half kg onion its a cakewalk.
so lets start the preparation
Amount of rice and chicken should be almost same
curd not very sour (no substitute for curd, no tomatoes please)
garlic, ginger, lots of green chillies. This mixture should be a little more spicier as when mixed with rice should give a proper taste.
around 6 onions medium size(sliced)
Everest ka biryani pulav masala. (yes this is one awesome masala made by Everest).
pudina almost half a bunch (very important)
marinate all the above things minus the onions and keep for atleast 3 to 4 hrs
take oil in a pan and put those sliced onions saute it till golden brown.
put the chicken first. A thick gravy will form after u marinate so save that marination and put it after almost 5 mins after you have put the chicken.
pressure cook this mixture till 1 or 2 whistle.
if lots of gravy is formed after this than reduce it on flame.
Rice (1 kg rice for 1 kg chicken)
chicken and rice should always be same quantity.. 1 kg biryani will be sufficient for atleast 5 to 6 people.
put 2 t spoon oil in cooker.
saute some onions maybe a half of it. badi elaichi, tej pata, peppercorns, jeera (sahi jeera will b better)
put half the rice in cooker and cook it.
please ensure that rice doesn’t stick to each other.
I have noticed that cooking huge quantity of rice in cooker makes it sticky and i usually struggle and get nervous when this part comes. You can also use draining method to make non sticky rice.
you will require some food synthetic color as well. yellow or orange color. only half a pinch
you can also replace saffron mixed in 3 teaspoon milk and 2 elaichi
after everything is done.
take a big deep vessel which you can put to dum ensure it should have a proper upper lid too which can fix properly.
rub these vessel with some ghee so that the rice doesnot stick to the vessel.
put some rice first than chicken gravy and some pieces and again the rice.
after final rice put the color dissolve it in water.
2 drops of kevda essence. sukha rose petals both this is optional,
some pudina leaves,
take 1 onion medium size, slice it properly and then fry it in oil .. this is for garnishing
you will also require coal. Now this is a premium stuff which will not just make your biryani smell awesome but also the charcoal will make it taste royal.
once the charcoal turns red put it in a small vati and put half spoon ghee on it. when the smoke starts coming place the vati on top of the biryani vessel and close the lid for like 5 mins.
you can remove the coal and again place the lid on the vessel
take a tava and put it on gas and then the biryani vessel on it. flame should be very slow.
and then your yummy royal biryani is ready.. keep it on flame for 15 mins that would be enough..:)
promise to come up with detail photographs of the making.