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Want to try a special biryani recipe? Biryani is one of the world’s favorite dishes. Regardless of ethnicity, most people love it. There are many kinds of biryanis, each with unique differences in rice, meat, marinades, spices, cooking methods, and vessels. Surprisingly, most of them are incredibly tasty. We at Mudhome love biryani very much. Have you ever tried it? Here is our recipe.
Required Steps:
- Chicken Marinade
- Chicken Stock for Boiling Rice
- Chicken Masala
- Rice Preparation
- Dum Biryani
Ingredients:
- Chicken meat with bones: 1 kg
- Kaima rice: 5 cups (approximately 1 kg)
- Oil: 150 ml
- Garlic: 50 grams
- Ginger: 50 grams
- Curry leaves: 2 sprigs
- Green chilies: 50 grams
- Lemon: 1
- Tomatoes: 200 grams
- Onion: 200 grams
- Coriander leaves: 30 grams
- Curd: 200 ml
- Kerala garam masala powder: 2 teaspoons
- Cardamom: 5 grams
- Cinnamon: 5 grams
- Nutmeg mace: 1
- Cloves: 5 grams
- Turmeric powder: 1 teaspoon
- Salt: to taste
1. Chicken Marinade
In a blender, add turmeric, salt, a pinch of coriander leaves, 2 green chilies, 2 pieces of garlic, and 20 ml of curd. Mince well (the curd helps to mix the ingredients). Then add the remaining 80 ml of curd and blend just enough to mix, without overblending. Mix well with chicken pieces and marinate for at least two hours. For the best results, marinate overnight in the fridge.
2. Chicken Stock
Take 10 cups of water (for 5 cups of rice) and simmer on the stove. Use excess fat portions and unwanted small pieces of chicken (e.g., neck). Add these to the simmering water along with 1 chopped onion, 3 garlic pieces, black pepper, cloves, cardamom, cinnamon, and the juice of 1 lemon. Add salt and slowly boil until flavors are extracted. Strain the warm stock into a pot, removing any chicken meat and adding it back to the stock. This stock gives a unique flavor to the biryani and prevents rice from sticking together.
3. Mudhome Biryani Masala
Crush garlic, ginger, and green chilies using a mortar and pestle. Finely chop coriander and mint leaves, keeping curry leaves whole. Chop tomatoes separately.
In a thick biryani pot, heat oil and add chopped onion. Stir until slightly colored, then add crushed ginger, garlic, and green chilies. Sauté until light brown. Add garam masala powder, turmeric powder, and sauté until the raw smell disappears. Add tomatoes, a little water, salt, and cook on low flame until tomatoes are fully cooked. Crush tomatoes with a spatula, sauté until water evaporates, then add marinated chicken. Mix well, add remaining curd, adjust salt, and cook on low flame with the lid closed.
4. Rice Preparation
Wash rice and soak for 30 minutes. Drain using a strainer. Measure stock using the same cup used for rice. If needed, add water to have 8 cups of liquid (for 5 cups of rice). Boil the stock, add drained rice, and cook until rice floats to the top (about 75% cooked). Stir frequently.
5. Dum Biryani
Place the biryani chicken masala in a biryani pot. Add the boiled rice on top, including any remaining water. Sprinkle minced coriander leaves. Seal the lid with dough (plain flour/maida). Place burned charcoal pieces on top of the lid and cook on very low flame until steam escapes through the dough seal. Turn off the stove and wait another 20 minutes before opening the lid.
Open, mix well, and serve hot. A yogurt salad and Mudhome dried beef pickle are perfect accompaniments, making your biryani experience complete.
This recipe is something new, I’ll try this weekend.
Thanks for your support.
You should add some recipe images as well, that will be helpful. Thanks for the new recipe, keep going!
We’ll definitely add some photos soon. Thank you for your support
Nicely written, I’ll definitely try it.
Thank you.