Tamil Muslim Biryani (Bai Biriyani)



Can anyone forget the taste of Biryani from a Muslim Wedding?
Definitely not! Back home in India, we had a few close friends, who doesn’t forget to treat us with Biryani on Special Occasions. So I never longed for it then. Ever since I came to US ( with my husband being a die hard Biryani Lover :) ) I always try to learn & try new biryani recipes at home. I came across this wonderful recipe from Viki’s Kitchen Viki, An Amazing cook and an Excellent Narrator! She has many good recipes that I have to learn from her.
Pls note that chilli powder, coriander powder, biryani masala is NOT used in this recipe. Its just a blend of spices, meat & rice.Definitely worth a try.

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Ingredients
Chicken 1/2 kg, big pieces with bones
Basmati rice 1/2 kg
Onions 2, thinly sliced
Tomato 4 small, chopped
Cinnamon 2 ( 1 inch piece)
Cardamom 2
Cloves 6
Fennel seeds 1 tbsp
Pepper 1 tbsp
Mint bunch
Coriander 10 strands
Green chillies 6 ( adjust according to your taste)
Ginger 1 inch
Garlic 6 cloves
Ghee 2 tbsp
Oil 1 tbsp
Curd 1/2 cup
Lemon juice from 1/2 lemon
Milk 2 tbsp
Saffron pinch
Rose essence 1 tbsp
Nuts & raisins little


Method
• Wash & Soak rice & keep it separately.
• Clean Chicken really well and marinate it with 1 tsp salt, 1/2 cup curd & juice of 1/2 lemon. Minimum 1 hr to overnight marination for a tender juicy chicken.
• Paste 1
Dry roast one piece cinnamon, cloves, cardamom, fennel & pepper and grind it to powder.
Paste 2
Grind ginger & garlic and keep it separately.
Paste 3
Grind 1/2 of mint with coriander and 4 of green chillies to fine paste. Keep it separately.

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• Take a heavy bottomed vessel and heat 2 tbsp ghee & 1 tbsp oil. Add one piece of Cinnamon, 1 Star anise, 1tsp Sea weed (kalpasi), 1 chip of Nutmeg (jathikai) then add the sliced onions. Sauté it to golden brown.
• Add ginger garlic paste ( Paste 2 ) and sauté it till the raw smell goes away.
• Then add the remaining chopped mint along with the tomato, continue to sauté it.
• Add mint, coriander & green chilli paste (Paste 3)and continue to sauté it.

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• Add marinated Chicken along with the grounded masala powder ( paste 1) and 2 or 3 uncut green chillies. Cook it covered till the chicken is almost done.

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• Add the rice and required water ( water should stand up to 1/2 inch above the rice). I added 3 cups.
• Adjust the salt taste.
• Now add in the chopped mint leaves and allow the rice to cook

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• When the water starts to disappear and the rice is getting cooked up. Switch off the stove and keep dhum.

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• Take a unused dosa tawa and start heating it in a low flame.
• Mix saffron, rose essence in warm milk and sprinkle it on the rice.
• Add ghee roasted cashews & raisins and close the vessel with tight lid and place it on top of the tawa.
• Cover the lids edges with chappathy dough. So that no steam escapes.
• After 2 hours the whole house will be filled with the Aroma of Biryani.
• It can be served with Raitha, Brinjal thalicha & thakkali thithippu.

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5 comments

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  3. Vikis kitchen says:

    Thanks for trying this muslim biriyani dear. You have made it really well. Looks delicious. Earlier I tried commenting here, but it was not possible because of some error from my side….now I am happy to get in touch with you again. I like all your cakes very much. Did you go to wilton’s baking classes? Looks classy.

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