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Sunday, 29 January 2012


CHICKEN BIRYANI

In the early days, the traditional food of Lucknow was highly patronized by the Mughals – an Indian Islamic Dynasty thus giving this kind of cuisine a very royal touch. The royal chefs and cooks were trained to give that distinct regal look and taste to anything they cooked. Every detail was accounted for and it was made sure that the food looked fit for the kings.   

There are over 26 varieties of biryani made in India and Lucknowi dum Biryani is one of the most delicious and time consuming dish prepared in the Indian subcontinent. Meat is cooked with fragrant spices, combined with rice in layers and finished on a sealed cast pot. This cooking process allows the spices and the meat to release their flavors gently and retain their natural aromas.

Most people who love biryani say that if you want to eat the best biryani in the world you’ll need to travel to Lucknow but not anymore because you can have the same authentic Lucknowi dum biryani, traditionally cooked on a low flame and with a delightful blend of spices, at the Spices Indian Restaurant.


FOR MARINATION
INGREDIENTS
QTY
Chicken
1/2 kg
Yogurt/Curd

1/2 cup
Coriander leaves
25 gm
Mint leaves
25 gm

Curry leaves
10 gm
Cumin seeds
1/2 tsp
Coriander seed powder
1 tsp
Green chillies(chopped)
25 gm
Garlic
20 gm
Ginger(chopped)
2 tsp
Turmeric powder
1/2 tsp
Lime juice
1 tsp
Poppy seeds paste
1 tsp
Aniseed  powder
1/2 tsp

    
FOR RICE
INGREDIENTS
Qty
Clarified butter
1 Tbsp
Cinnamon(karugapatta)
5-6 pieces
Bay leaf
1 no
cardamom seeds
4 - 5 no
Curry leaves
4 - 5 no
Cloves(Grambu)
4 - 5 no
Broken rice
250gm
Water
1/2 litre
Onion(chopped)
1 no 


FOR BIRYANI MASALA
INGREDIENTS
QTY
Clarified butter
2 Tbsp
Cinnamon(karubapatta)
5-6 pieces
Bay leaf
1 no
Cloves
4-5 no
Nutmeg
1 no
Onions
100gm
Tomato(cut into 4 pieces)
1 no
                     

For Garnishing:
·         Cashews & Raisins(Roasted In Ghee).

Preparation Method of Chicken Biryani

1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour. 

2)Heat clarified butter or ghee in a pan.
 

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
 

4)Add onions and saute, till they turn translucent.
 

5)Add washed and cleaned rice.
 

6)Cook, till rice turns translucent.
 

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.
 

9)Cook on low flame for at least 15 minutes, after which the rice would be done.
 

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
 

12)Add onions and sauté, till brown.
 

13)Add tomatoes and saute`.

14)Add marinated chicken.
 

15)Cover the pan and cook for at least 5 minutes on a medium flame.
 

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.
 

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
 

:- Enjoy the chicken biryani.
 
:- Serve chicken biryani with raita and papad.


                                                                                                                
This Recipe Specially For All Non-Veg Lovers...

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                                                                                                                         Chef: Ravi Rai..