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Biryani is one of the most famous Hyderabadi one-dish meals craved and devoured by people from all over the world. The basic process of preparing Biryani involves the layering of raw marinated or cooked meat along with half cooked long grained aromatic Basmati rice, and a range of fresh spices and herbs for exceptional flavor and aroma. Pakki Biryani : where are half Basmati cooked rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum. Pakki Gosht ki Biryani 2. Pakki Murgh Biryani. Kachchi Biryani — which is the true Hyderabadi Biryani — where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum. Kachchey Gosht ki Biryani 2. The preparation process of Kachchi Biryani is rather simple compared to the Pakki Biryani. As you use the raw marinated chicken in this method, while you slow cook the Biryani on dum , the flavor of the chicken intensifies and infuses with the rice and other aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your kitchen and your entire house. Here is the outline of the steps involved in the preparation, so that it is simpler for you all to understand the detailed method, follow these steps while you prepare the Biryani:. Chicken — 1. In a large bowl marinate the chicken with all the ingredients. Make sure all the pieces of chicken are coated in the marinade. Cover and leave in the fridge overnight. Day 2. Remove the marinating chicken from the fridge and let it come to room temperature. Meanwhile, pour oil into a large non-stick frying pan at medium high heat. As soon as it gets warm, throw in the sliced onions and add salt. Stir fry until they are evenly golden brown in color. Make sure they do not burn them. Using a slotted spoon, remove the onions from the oil into a platter. Divide the fried onions into two equal parts and add one half of the fried onions to the marinating chicken and mix well. Spread the other half on a tissue lined platter to be used later for garnish, until cool. Once they are cool, they crisp up. Also divide the oil in which the onions were fried into two equal parts. Add one part of the oil into the marinating chicken and mix well. Reserve the other half to be added to the rice as the top layer along with garnish later on. I recommend you try this atleast once. Skip to the step 3 if you want to avoid. Make a well in the center of the marinating chicken in the bowl so that the mini aluminium loaf pans fits into it perfectly. My Ammi uses an onion skin for this purpose. With the help of tongs, carefully put the burning charcoal briquettes into the aluminium loaf pan. You will see that dense fumes start forming. Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it aside until you prepare the rice. Wash the rice and soak it in surplus water for about 30 minutes. In a large cooking pot pour in water along with cloves, bay leaf, cardamom, cinnamon, caraway seeds and salt. Give it a stir, cover and let it come to a boil. Once boiling add the rice and mix gently, let the rice cook until it is half done, minutes. Drain the rice and keep aside. Carefully lift the loaf pan containing the charcoal briquettes from the marinating chicken, and discard it. In a heavy bottomed casserole dish which can be used in Oven-if using the Oven method or which can be used on stove-top-if using the Stovetop method — read below , arrange the marinating chicken along with all its juices in a single layer. Do not crowd it. Use two casserole dishes if needed 4. Spread the chopped mint leaves and the shallow fried potatoes if using over it. Now add the drained warm half cooked rice prepared earlier and spread it nicely to cover the chicken all over. Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard boiled eggs if using , reserved fried onions, cardamom seed powder and pour ghee if using and the saffron soaked in milk and rose water all over the rice. Now pour the reserved oil in which the onions were fried evenly all over the rice. I do not add fried onions over the top layer of rice to avoid getting the onions and herbs blackened or burned by steam. Cover the dish with an aluminium foil or a tight lid or seal the edges with a dough and cover with the lid tightly, you can use some weight over the lid, so that no steam escapes. Remove from dish from oven once done. If you are cooking on stove top: 1. Take a flat Dosa Tawa or a griddle pan and put it on the stove at high heat. As it gets warm, put the casserole dish on the tawa and let it cook for about 5 minutes on high heat. Later, lower the heat to medium and let it cook for about another 15 minutes. Now, reduce heat to very low and let cook for another minutes and your Biryani will be done by now. Once done, let the dish rest for 30 minutes. Later, open the lid and a heavenly aroma fills your house inviting all your house members. Carefully dig your spoon deep into the casserole dish until it touches the bottom, and gently mix the rice with the chicken until it is all completely mixed. Serve immediately. Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is — stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately. Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare baingan and Dahi ki Chutney as a side dish, and glass of chilled coke alongside. His method for Khan Biryani is a bit different but quite interesting though. Be sure to read all the rules for the event and drop me your entries. I had always disliked vegetable biryani. My Ammi had to run behind me to make me finish my plate. The other day while I was browsing through this cookbook, I came across this recipe and I am so glad I tried it. This recipe is a keeper and I will definitely be trying it again and again in my kitchen. I have tried to explain each and every step briefly and as efficient as possible. Do write to me, if you have any queries. I will be glad to help you out. Pakki Murgh Biryani Kachchi Biryani — which is the true Hyderabadi Biryani — where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum. Day 2: 1. Add Fried onions to the Marinated Chicken. Give a smoked flavor to the Marinating Chicken with Fried Onions optional , but gives a very good flavor to the Biryani. Prepare Basmati Rice, also called as Adhaan. Arrange layers and garnish. Veggies and Me! Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. Remove with a slotted spoon and reserve. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion. Season with salt and let it cook for minutes. Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve. Strain the liq. Throw away the spices. Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish. When the rice has become shiny, add half of the liq. Reduce the heat and cover for about minutes or until the water has evaporated. Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil. Luv, Mona.

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