Biryani: A Delicacy From The Indian Subcontinent

Biryani is an iconic dish of Indian subcontinent cuisine, famous for its flavour and combination of rice, spices and meat (or vegetables). It is popular in countries such as India, Pakistan, Bangladesh and among South Asian communities around the world.

It is believed to have been brought to India by the Persians during the Mughal era in the 16th century. The word ‘Biryani’ is derived from the Persian word ‘birian’, which means ‘fried before cooking’. Over time, this dish has been modified by different generations and adapted to different regions, resulting in a variety of styles and recipes.

There are many varieties of biryani, each with its own regional touch:

• Hyderabadi Biryani: known for its intense flavor and use of saffron and yogurt.
• Lucknowi (Awadhi) Biryani: cooked in the Dum style, where rice and meat are simmered in a sealed pot.
• Kolkata Biryani: includes potatoes and eggs along with the meat.
• Malabar Biryani: from the state of Kerala, influenced by Arabic cuisine.

Biryani is eaten by mixing rice and meat to ensure that each bite has a blend of all the flavours. It can be eaten with a spoon, a fork, or with your hands, depending on tradition and personal preference.

How to make biryani at home

This is a recipe for making Hyderabadi style chicken biryani. This dish may seem a bit complicated due to the number of ingredients and steps, but the end result is worth it.

Ingredients

To marinate the chicken:

• 1 kg chicken, cut into pieces
• 1 cup of yogurt
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• Salt to taste

For the rice:

• 2 cups basmati rice
• 4 cups of water
• 1 bay leaf
• 4-5 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• Salt to taste

For the biryani:

• 2 large onions, thinly sliced
• 3-4 tablespoons ghee or vegetable oil
• A few strands of saffron, soaked in 1/4 cup hot milk
• 1/2 cup chopped mint leaves
• 1/2 cup chopped cilantro leaves
• 2-3 green chilies, cut lengthwise
• 1 teaspoon garam masala
• 1/2 cup cashews and raisins (optional)
• Rose water or kewra (optional)

Marinate the chicken:

1. In a large bowl, mix together yogurt, ginger, garlic, turmeric, chili powder, ground coriander, ground cumin, lemon juice, and salt.
2. Add the chicken pieces and mix well so that the chicken is covered with the marinade.
3. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the rice:

1. Wash the basmati rice in several waters until the water runs clear.
2. In a large pot, bring 4 cups of water to a boil with the bay leaf, cloves, cardamom, cinnamon and salt.
3. Add the rice and cook until partially cooked (about 70% cooked). Drain the rice and set aside.

Cooking the onions:

1. In a large skillet, heat the ghee or oil over medium heat.
2. Add the sliced ​​onions and fry until golden and crispy. Reserve a few fried onions for garnish.

Assemble the biryani:

1. In a large pot or heavy-bottomed casserole dish, place a layer of marinated chicken.
2. On top of the chicken, add a layer of partially cooked rice.
3. Drizzle the saffron milk over the rice, add the mint leaves, coriander leaves, green chillies, garam masala and some of the fried onions.
4. Repeat the layers until you end up with a layer of rice on top.
5. Drizzle some rose water or kewra (if using) over the rice and add the cashews and raisins (if using).
6. Cover the pot with a tight-fitting lid. If the lid is not very tight, seal the edges with a strip of dough made from flour and water so that steam does not escape.
7. Simmer for 25-30 minutes, making sure the chicken is fully cooked and the rice is tender.

Serve:

1. Gently stir the biryani before serving, so that the rice and chicken mix well with the spices.
2. Serve hot, garnished with the reserved fried onions and, if desired, more fresh mint and cilantro leaves.