The word Biryani is derived from the Persian word Birian, which means 'fried before cooking' and Birinj, the Persian word for rice. Many historians believe that biryani was originated from Persia and was brought to India by the Mughals. Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao) : it states that the word "biryani" is of older usage in India.
This is a tried and tested recipe from my kitchen. I had explained in easy steps the way of consuming biryani from Persia to your plate.
Ingredients :
Step 1 - Preparation of Biryani Masala :
1. Masala (dry) for biryani rice :
i) Bay leaves - 2 large
ii) Green Cardamom - 2 pc
iii) Black big Cardamom -1 pc
iv) Cinnamon - 2 1/2 inch stick
iv) Clove - 2 pc
v) Black Peppercorns - 8-10 pcs
vi) Nutmeg - 1/2 of the fruit
vii) Mace - 3 pcs
viii)Rose dried and crushed petals - 1/2 tsp
ix) Star anise - 1/4 of a fruit
2. Masala (wet) for biryani chicken :
i) Onion - 1 large
ii) Ginger - 3 1/2 inch
iii) Tomatoes - 2 medium
iv) Green Chilis - 7-8 pcs
v) Garlic - 20-21 big cloves
3. Masala (dry) for pressure cooked chicken (1kg)/ potatoes :
i) Garlic - 6 cloves
ii) Cinnamon - 1 1/2 inch
iii) Cloves - 2
iv) Black Peppercorn - 6-8
v) Pudina - 6-8 leaves
vi) Turmeric powder - 1 tsp
vii) Mustard oil - 1 1/2 tbsp
viii) Salt - 1/2 tbsp
ix) Water
4. For dry chicken gravy :
i) Chicken - 1kg
ii) Onions - 6 large
5. Brown Onion Beresta :
i) Chopped onion - large 8 pc
ii) Cornflour - 2 tbsp heaped
iii) Mustard oil
Preparation of Biryani :
1. Make concoctions for biryani rice :
a) Keora-rosewater concoction : Mix 1 tbsp of keora water and 1 tbsp of scented rose water in a bowl. (I prepared this just before cooking biryani rice)
b) Vinegar concoction : Mix 1/3rd cup of vinegar with finely chopped 6 big green chilis in a separate bowl.
c) Milk concoction : Take 1/2 cup of boiled milk in a 3rd bowl. Add 2 tsp of Mughlai Meetha Attar (a special biryani scent) and saffron strands and mix well.
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| concoctions for biryani |
2. How to make crunchy onion beresta?
Finely chop 8 pcs of large onion. Coat the onions with 2 heaped tbsp of cornflour and a pinch of salt. Heat a pan with 1/2 cup of mustard oil. Fry the onions till it gets brown and crunchy. Strain the onions and keep the excess oil in pan. (I used this oil to cook the chicken chaap)
3. How to make dry roasted Biryani masala at home?
Initially, make the dry biryani spices (masala). For this, you need to dry roast the whole spices on a tawa : 2 large bay leaves, 2 pcs of green small cardamom, 1 pc of black large cardamom, 2 1/2 inch of cinnamon stick, 2 pcs of clove, 8-10 pcs of black peppercorns, 1/2 of the nutmeg (jaifal) fruit, 3 pcs of mace (javitri) strands, 1/2 tsp of crushed dried rose-petals, 3 petals of star anise fruit. Now, crush using a mortar and pestle or grind using a mixer to get a fine biryani spice powder.
* Don't let this dry roasted masala get burnt, but it should get crunchy enough.
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| Dry biryani masala at home |
4. How to prepare the rice for biryani?
Take 500g Dawat biryani rice. Wash it thoroughly with water. Put on the oven. Place a handi, add 1.5 lts of water with some whole spices : 1 1/2 inch of cinnamon stick, 3 pcs of green cardamom, 3 pcs of clove and 5 mint leaves. Pour 500g of wet rice and 1 tbsp of refined oil. Stir with a ladle. Cover and cook in high flame, till the rice comes to a boil. Check if the rice is parboiled. * It shouldn't get mushy.
Turn off the oven and drain the water from rice by turning the handi upside down for at least 10 mins. Keep aside.
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| Biryani rice and steamed chicken |
5. How to prepare and marinate the chicken for Biryani?
Cut each piece of chicken to 75g or as per choice. Wash thoroughly under normal running water. Pressure cook the chicken with a muslin/cotton cloth filled with spices : 1 1/2 inch of cinnamon stick, 6 pcs of garlic cloves, 2 pcs of clove, 6-8 pcs of black peppercorns and 6-8 mint leaves to 3 whistles. Fill the cooker with 5 cups of water, so that, the chicken gets just immersed in water, but can be seen from the top with 1/2 tbsp of salt, 1 tsp of turmeric powder, and 1 1/2 tbsp of mustard oil.
Take out the chicken broth in a separate bowl and keep aside for later use. Remove the cotton cloth bag.
Let the chicken get partially cooled down. Marinate this chicken for at least 1/2 an hour with 6 tbsp of homemade yogurt, 1/2 tbsp of previously homemade biryani masala, 1/2 tsp of turmeric powder, 1/2 tsp of salt, 1/2 tsp of black pepper powder and 1 tbsp of mustard oil.
6. How to make Kolkata restaurant style Biryani Aloo(Potatoes) ?
Pressure cook 4 skin-peeled potatoes cut into halves i.e 8 pcs with 2 cups of water, 4-5 mint leaves and a cotton cloth tied with whole spices. (Take the same measurement as mentioned above for pressure cooked chicken). Cook upto 3 whistles.
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| Biryani potatoes |
7. Meanwhile, make a wet masala paste : 1 large diced onion, 3 1/2 inch diced ginger, 2 medium sized diced tomatoes, 7-8 pcs of green chilis, 20-21 big peeled cloves of garlic pod, grind with a tbsp of water in mixer to get a smooth paste.
Drain the water and keep the potatoes in a bowl. Marinate the potatoes for 5 mins with 2 tbsp of this wet masala paste, 1 tsp of dry red chili crushed powder (dry roast the dried red chilis and grind to a fine powder), 1 1/2 tsp of black pepper powder, 1 tsp of previously home-made biryani masala powder and 1 tsp of salt.
Heat the pan with 1 1/2 tbsp of clarified butter (ghee), and fry the marinated potatoes till it turns brown. Add 2 tbsp of brown onion beresta, toss it once with potatoes and keep this aside.
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| Potatoes for Bengal-style Biryani |
8. Cook the dry Biryani Chicken :
Heat the pan with previously strained beresta oil and add more mustard oil so as to make it 1/2 a cup of oil in pan. Add 1/2 tbsp of sugar as caramelized sugar gives a red-brown hue to gravy. Add whole spices : 2 inches of cinnamon, 2 pcs of green small cardamom, 2 pcs of clove, 1 large bay leaf, 6-7 pcs of black peppercorns; and saute for 2 mins. Then add 6 pcs of finely chopped large onions and saute it till light brown. Toss it once with 6-8 pcs of mint leaves.
Add previously made wet masala paste, saute for 2 mins. Add 1 1/2 tsp of red chili powder, 1 tsp of kashmiri red chili powder (optional), 1/2 tbsp of previously homemade biryani masala powder, 1/2 tsp of black pepper powder, 1 tsp of cumin powder, 1 1/2 tsp of turmeric powder and 1/2 tbsp of salt.
* Check and adjust the salt according to your need.
* Check and adjust the salt according to your need.
Fry this masala till it is brown and starts to leave oil from all sides. Now, saute with the marinated chicken.
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| Dry the chicken gravy for biryani |
Take 1/2 a cup of chicken broth, pour gradually, mix and toss with the masala. Add 2 pinches of dry biryani masala and toss it well. Lastly add 1/2 tsp of keora-rosewater concoction and 1/2 tsp of milk concoction. (Don't toss it for a long time after pouring the concoctions)
The dry biryani chicken gravy is ready.
The dry biryani chicken gravy is ready.
9. Cook the biryani rice in Layers :
1st layer : Heat 2 tbsp (heaped) of clarified butter and pour it at the base of a large handi. Add 4 tbsp of dry chicken gravy. Spread it out uniformly at the base.
2nd layer : Now, take the rice with a ladle/large spoon 5 times, and spread it over the first layer. Sprinkle some brown onion beresta and some salt. Pour in a circle 2 tbsp of milk concoction and 1 tsp of kewra concoction. Place 3-4 pieces of previously prepared chicken along with 2 tbsp of dry gravy, and 4 pcs of potato.
3rd layer : Take another 4 ladles of rice and spread uniformly over the 2nd layer. Tear some mint leaves (6-7) and sprinkle this with little salt over the rice. Pour 2 tbsp of vinegar concoction with a tsp of biryani masala. Sprinkle some onion beresta. Place 4 pcs of potato.
* Trick to get the aroma of mint leaves to its fullest is to pat each and every single leaf once with bare hands and tear it with fingers. Don't chop with a knife.
* Trick to get the aroma of mint leaves to its fullest is to pat each and every single leaf once with bare hands and tear it with fingers. Don't chop with a knife.
4th layer : Spread another layer of rice. Add 4 tbsp of chicken broth, 2 tbsp of milk concoction and 1 tsp kewra concoction. Top it with another 4 piece of dry chicken gravy. Spread some onion beresta and 4-5 mint leaves.
* Check amount of salt as per your taste.
* Check amount of salt as per your taste.
Follow, this layered process, to get restaurant style biryani. Just continue to layer it with toppings, chicken broth and concoction. You can save the rest Biryani homemade masala for a month.
Cover and cook on sim for 8-10 mins and check. Turn off the flame.
Serve it piping hot with Chicken/Mutton kasha. Plate it with a sprig of fresh mint leaves, dahi raita and salad.
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| Bengal Chicken Biryani From persia to your plate |
Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺
☺❤Go & Try it now !!!
This work is licensed under a Creative Commons Attribution 2.0 Generic License.
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