North Indian Biriyani

" Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.” – Winona LaDuke 

While North Indian Biryani is a very generic name, I wanted to try one home style biriyani before I enter the specific types. The only home style North Indian Biriyani has been what Kusum Maami makes. I liked her biriyani and wanted to make something similar. After only eating the Malabar Biriyani, her Biriyani was a welcome change. So, here is today's recipe. 

They say there is always something to learn. Since I have been the little helper in the kitchen, I have loved to make myself useful during the layering process of the Biryani. And it has been drilled into my head that the chicken is the bottom most layer while layering. Do not put rice first!!! It has been repeated so many times in my head that even when I knew nothing about cooking, I knew the meat goes in first while you layer for the dum. And a good, 25 years later, what did I learn? The Rice can go first. I was not really sure if I should stick to the recipe or bring my experience into this. I put on a brave front and stayed with the recipe. Well, who knew ? The rice can go first. You live and learn!!

Ingredients : 

For Fried Onions : 

Onions - 2 - sliced long. 

Oil - 5 Tbsp. 

1. Heat Oil in a pan. Add the sliced onions and fry till they turn crisp and golden brown.  

2. Remove the onions with a slotted spoon and keep aside. 

3. Reserve the rest of the oil for the reminder of the cooking process.

Ingredients for the chicken gravy :

Chicken - 2 Pounds - Cleaned and cut into smaller pieces. 

Onions - 2 - Large Size - chopped into cubes

Garlic -1 Tbsp. Minced

Tomatoes- 2 Medium Sized. - Pureed

Ginger - 1 Tbsp. - Chopped fine

Green Chilli - 1 - Chopped

Coriander Leaves - 2 Tbsp. - Chopped

Yoghurt - 1/2 Cup

Chicken Biriyani Masala - 2 Tbsp. 

Coriander Powder - 1 Tbsp. 

Red Chilli Powder - 1 tsp.

Turmeric Powder - 1/2 tsp.

Garam Masala - 1 tsp.

Bay Leaf - 1 

Oil - will use whatever is left from frying onions. 

Water - 1 Cup 

For the chicken :

1. Chop the Onions and Garlic into smaller pieces. Grind them in the food processor and make a coarse paste. 

2. In the pan that you fried onions in, add the minced onions and garlic and cook till the water dries out .

3. Fry this onion garlic mixture for a good 10 minutes, till it turns brown. 

4. Now add the ginger, Coriander Powder, Red Chilli Powder, Turmeric Powder, Chicken Biriyani Masala and mix well.

5. Add the tomato Puree and yoghurt. 

6. Cook the yoghurt and tomatoes, till the water evaporates. Keep stirring till the oil separates.

7. Add the chicken pieces, bay leaf and salt. Mix to coat the chicken in the masala. 

8. Add water only if needed. Some chicken gives out a lot of water and hence I would recommend start with a 1/2 Cup and then go from there.

9. Cover and cook till the chicken is almost 80 percent cooked.

10. Add the green chillies, garam Masala and cook till gravy thickens. Now, add the chopped coriander leaves. Chicken gravy is ready. Keep aside.

Ingredients for Rice :

Basmati Rice - 2 Cups - Washed and soaked for 1 hour.

Onion -1 - Sliced thin

Oil - 2 Tbsp. 

Salt - 1.5 tsp.

Bay Leaf - 1 

Black Cardamoms - 3 

Cinnamon - 1 inch stick

Green Cardamoms - 3 

Water - 4 Cups - Measure exactly.

Rice Preparation :

1. Heat the Oil in a deep pan.

2. Add the onions and sauté till they turn soft. Add the whole spices and Bay leaves. 

3. Add the drained rice and sauté till the grains change color. 

4. Now add the water and salt. Let it come to a boil.

5. Lower the heat and cook till the water is used up and the rice is almost cooked.

6. Switch off flame and allow the rice to rest for 10 minutes.

7. Fluff it up with a fork gently and keep ready.

Layering Ingredients :

Warm Milk - 1/4 Cup

Fried Onions which has been kept ready

Onion - 1 - Cut into rings

Tomatoes - 1 - Cut into rings

Saffron - 15 strings

Coriander Leaves - 1/2 Cup Chopped.

Chicken Gravy which has been kept ready

Rice - Cooked and ready

Add the saffron to the warm milk and keep aside. Let it rest for at least 15-20 minutes.

Layering Process :

1. Preheat the Oven to 400 degrees Fahrenheit.

2. In an oven proof dish, add the rice and spread evenly to cover the bottom. 

3. Now, add the chicken pieces with the gravy and layer it over the rice. 

4. Over the chicken, spread the onion rings, tomato rings and coriander leaves.

5. Add the cooked rice and make a layer. 

6. Now, sprinkle the warm milk and saffron all over the rice. 

7. If using, pour ghee over the rice.(Optional)  

8. Double line the aluminum foil  and cover tightly over the dish.

9. Bake in the pre heated oven for 20-25 minutes. Once done, let it rest for 10 minutes. 

10. Just before serving, add the fried onions and part of coriander leaves(Optional) and serve hot with raita. 

A hastily taken phone pic to show you the layers. 

Source : from here.