Ingredients • 1 kg chicken (on the bone) • 3 cups basma5 rice • 1 ½ cup yogurt • 1 Tbsp lemon juice • 10-12 tsp grated ginger • 2 Tbsp ginger juliennes (thin strips), for finishing • 10-12 tsp grated garlic • 6-8 green chilies, sliced • 50 g mint leaves, roughly chopped • 50 g coriander leaves, roughly chopped • 8 cups onions, sliced • 6 cups tomatoes, sliced • 2 tsp red chili powder • 3 tsp garam masala (Indian spice mix) • 4-5 tsp coriander powder • 4-5 tsp turmeric • 1 cup (250 ml) pure ghee (Indian clarified buKer, see photo), includes what you will need for frying • 10-12 whole peppercorns • 7-8 bay leaves • 4 star anise • 10-12 cloves • 8 green cardamoms • 4 cinnamon s5cks (medium size) • Muslin cloth/highly porous cloth: 3 inch x 3 inch square • 3 Tbsp salt (or addi5onal to taste) • 5-10 strands saffron (op5onal) • 2-3 Tbsp diluted rose water, (1 tsp rosewater to ¼ cup water) • 1 Tbsp milk (op5onal) • Non s5ck pot with lid / clay pot with lid (This is for giving 'Dum' to the Biryani at the end) • Dough (whole wheat flour) – For sealing the Pot at the end. Should be hard. N. Central Indian Chicken Dum Biryani Serves 8 people assuming it’s a main dish served with sides. Best served hot Source: Ambica’s Brother’s Recipe Cook: Ambica Pruthi Main course, GF, inexpensive Ghee
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Ingredients
• 1kgchicken(onthebone)• 3cupsbasma5rice• 1½cupyogurt• 1Tbsplemonjuice• 10-12tspgratedginger• 2Tbspgingerjuliennes(thinstrips),forfinishing• 10-12tspgratedgarlic• 6-8greenchilies,sliced• 50gmintleaves,roughlychopped• 50gcorianderleaves,roughlychopped• 8cupsonions,sliced• 6cupstomatoes,sliced• 2tspredchilipowder• 3tspgarammasala(Indianspicemix)• 4-5tspcorianderpowder• 4-5tspturmeric• 1cup(250ml)pureghee(IndianclarifiedbuKer,seephoto),includeswhatyouwillneedforfrying• 10-12wholepeppercorns• 7-8bayleaves• 4staranise• 10-12cloves• 8greencardamoms• 4cinnamons5cks(mediumsize)• Muslincloth/highlyporouscloth:3inchx3inchsquare• 3Tbspsalt(oraddi5onaltotaste)• 5-10strandssaffron(op5onal)• 2-3Tbspdilutedrosewater,(1tsprosewaterto¼cupwater)• 1Tbspmilk(op5onal)• Nons5ckpotwithlid/claypotwithlid(Thisisforgiving'Dum'totheBiryaniattheend)• Dough(wholewheatflour)–ForsealingthePotattheend.Shouldbehard.
N.CentralIndianChickenDumBiryaniServes8peopleassumingit’samaindishservedwithsides.Bestservedhot
Source:Ambica’sBrother’sRecipe
Cook:AmbicaPruthiMaincourse,GF,inexpensive
Ghee
Instruc-ons(Marina-ngtheChicken)Candoonthepreviousnightoratleasttwohoursinadvance.• PlaceyogurtandlemonJuiceinabowl.Add1teaspoonsalt,halfofgratedgarlicand
ginger,1tspofredchilipowder,1½tspofgarammasala,1½teaspooncorianderpowderand1½teaspoonofturmericandmixwell.Addthechickenpiecesandmixagainsothatallthechickenpiecesarewellcoveredwiththeyogurtmixture.Coverthebowlandkeepitaside.
Instruc-ons(Biryani)• WashandsoakBasma5riceforhalfanhourin1.75mesofwater(5cupsinthiscase).• Placeakadai(deepironwok)onhighheatandpour1cupofghee.Whensmallbubbles
appearattheboKomofthewok,add3cupsslicedonionsandfry5lltheonionsturngolden(caramelize).DrainwiththesloKedspoonandplaceonplate
• Takeapieceofcloth.Placeitflatandput6wholepeppercorns,2staranise,6greencardamoms,6clovesintoitand5etheendstogethertomakeaball.Placeadeepnons5ckpotonhighheatandpourin4cupswaterinwhichricewassoakedin.Addtheballofspicestoitand4-5bayleaveswith1/2teaspoonsalt.Whenthewatercomestoaboiladdthericeandcook5llthericeisparboiled.Keepthepancoveredatall5mes.Ifthereisanywaterremaininginthericepouritoutfromthepanandreserveitforlateruse.
• Placeanotherdeepnons5ckpanonmediumheatandpourin8-10tablespoonsghee.Youcanusethesameonewhichyouusedtofrytheonions.Addremaininggreencardamompods,cloves,cinnamons5cks,staranise,wholepeppercorns,bayleavesandsautéfor1minuteor5llfragrant.Addgreenchilies,remaininggingerandgarlicgratedtothisandsautéforonemoreminute.
• Addthe4cupsslicedonionsandsauté5lllightgolden.• Addtheslicedtomatoesandremainingcorianderpowder,turmericpowder,redchili
powder,teaspoongarammasalapowderand½tbspsalt.Sautéforabout5minutes.Coverandcookfor2minutes.
• (Op5onal)Atthispointwhiletomatoesarecookingdissolvesaffroninwarmmilkandletitsleavethecolortothemilk
• Preheattheoventomaximumtemperature(230degreesCelsiusinthiscase)for10minutes
• Addthemarinatedchickenandcookonhighheatfor5minutes.DependingontheliquidjuicesinthepanaddliKlefromthedrainedricewaterorfreshwateriftherewasnoricewaterlei(Wedon'twantthechickentobeverywateryasitwillmakericewaterylater.Itshouldbesemiliquid).Mixwellandreduceheatlejngitsimmerfor10to15minutesor5llthechickenis90%cookedandtender.Addallchoppedcorianderleavesandmixwell.
• Dependingonthequan5tyofchickenandriceprepareapan(sameoneoraseparateone)forsingleordoublelayeringofchickenandrice.
• IfdoingaSinglelayer,inthesamepotspreadthericeoverthechickenevenly.Sprinklethesaffronmilk(Op5onal),dilutedrosewater,2pinchesofgarammasalapowder,2teaspoonsofmeltedgheeonthetop,gingerjulienne,choppedmintleavesandbrownedonions.
• Rollthewholewheatflourdoughintoathincylinderandarrangeitontherimofthepanandputthelidon.Thenagainrollthedoughintocylinderanddoonemorelayerontherimandlidjointtosealit100%.Thedoughhelpstosealthepanandthuspreventtheflavorsfromescaping.
• Placethesealedpotintheovenfor30-35minutes• Removethepotsandletthemsitoutsideasisfor10moreminutes.• Openthesealanddigthebiryaniver5callytoscoopoutboththelayersandplateit.Server
withRaita(Beatenyogurtmixedwithroastedcuminpowderandrocksalt(ifneeded)
AliKletaleaboutBiryaniBiryaniisderivedfromtheFarsiword'Birian'.Basedonthename,andcookingstyle(Dum),onecanconcludethatthedishoriginatedinPersiaand/orArabia.ItcouldhavecomefromPersiaviaAfghanistantoNorthIndia.ItcouldhavealsobeenbroughtbytheArabtradersviaArabianseatoCalicut.WeknowthehistoryliKlebeKerduring1800to1900.DuringMogulempire,LucknowwasknownasAwadh,givingrisetoAwadhiBiryani.In1856,Bri5shdeposedNawabWajidAliShahinCalcuKa,givingrisetoCalcuKaBiryani.AurangzebinstalledNizam-ul-mulkastheAsfaJahirulerofHyderabad,aswellasa'NawabofArcot'tooverseeAaruKaaduregion(SixForests)southofHyderabad.ThesemovesgaverisetoHyderabadiBiryaniandArcotBiryani.TheBiryanispreadtoMysorebyTipuSultanofCarna5c.NeedlesstosayitwasaroyaldishforNawabsandNizams.TheyhiredvegetarianHindusasbookkeepersleadingtothedevelopmentofTahiriBiryani.Thereareothervariants(brothersandsisters)whichare:TurkishPilaf,IranianBiryani,Quaboli,MalaysianBiryani,IndonesianBiryani,SindhiBiryaniIdiyappamBiryanifromSriLanka,andKashmiriYakhniBiryani.Inactualtherearetwotypesofbiryaniwhicharedifferen5atedbymethodsofcooking:Methodofprepara5onofbiryanihasevolvedthroughdifferentphasesadaptedinsmallwaysovertheyearssuchthatnowsomestatearefamousforitsownspecificstyleofcooking.• Pukki(cooked)Biryani-Rice,meatandsaucearecookedseparatelyandthenlayeredinthefinalstage
ofcooking.Thismeansthatthericeandthemeatretaintheirindividualtasteandflavoring.• Kacchi(Raw)Biryani-Rawmeat(Goatorlamb)andricearebothcookedtogethermarinatedinyogurt
andspicesandisplacedattheboKomofthecookingpot.Itisthencoveredwithalayerofpotatoesandthenriceontop.Finally,itisthensealedtopreventanysteamfromescaping.ItisliKlepainstakingbecausethemeatusedinthisisrawandputitattheboKomofapancookingslowly.Itkeepsthemeatveryjuicyflavorful,moretasty
RegionalBiryanitypes• Lucknow(Awadh)biryani–Itusesthemostoriginalrecipeofbiryaniusingthe‘dumpukht’method
anditisregularlyknownasDumBiryani.‘Dumpukht’literallytranslatesfromPersianas‘slowoven’.Itisoneofthemostrefinedmethodsofcooking,usedinbothIndiaandPakistanforthelast200years.
• PeshawarBiryani-PeshawariBiryaniusesnomeat.Redandwhitebeans,KabuliChana,blackgram,andgreenpeasarelayeredinbetweentherice.Cashewnuts,almondsrosewaterandsaffronareaddedforarichdensityofflavor
• CalcuAaBiryani–SecondformatofbiryaniemergedwhentheBri5shRajdeposedNawabWajidAliShahin1856whotookallhischefsandcookstogetherwithhimtoCalcuKa.TheNawabpeopleintroducedbiryanitoCalcuKa.Itismadewithwholeboiledpotatoesandmeat.Duringtheleanperiodandtherecessionforcedcommonmassestousefullboiledpotatoesinplaceofmeatpiecesandithasbeenadheredeversince
• HyderabadBiryani-ItwascreatedaierAurangzebappointedNiza-ul-MulkasthenewrulerofHyderabad.Hischefsreportedlycreatedalmost50differentrecipesthatusedfish,shrimp,quail,anddeerandharemeat.
• Taharibiryani–Namegiventothevegetarianversionofbiryaniwheremeatisreplacedwithavarietyofvegetablesandpotatoes.
Freshspicesandherbsareusedtoenhancetheflavorandtextureofthemeatinaslowcookingprocessinasealedcontainertoencouragetheherbstoreleasetheirmaximumflavor.Thecookingprocesstakesplaceoveralowflamewhereingredientsareputinasealedcontainertoallowthemeatstotenderizeintheirownjuices.
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