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My husband always complains to my mother (which results in me getting an earful!) about how he has been short changed as I never make Biryani just for him.
Biryani is a dish that has to be shared between (at least) 6 people if not more. I know some of you will say why can't it be made for two, but once I list the ingredients as well as the method and time spent in preparing the dish, it is always worthwhile when you see 6 smiling faces!
And yes - Biryani always tastes better the next day - it is a known fact.
You can use any type of meat but chicken on the bone (skinless) works best. If you prefer you can get skinless and boneless chicken pieces. If you want to have a Fish Biryani, just remove the yoghurt from the marinade and add extra soya sauce.
The main ingredient for the whole dish is rice. Soak 6 cups of Basmati rice in cold salty water for a few hours. Drain the salty water and rinse the rice then fill with cold water and set to boil. Keep checking the rice as it should be half cooked. You can test this by either taking a few grains and rubbing between your fingers or try and eat a few grains. You will find the grains to be crunchy to taste and grainy to touch. At this point strain the rice and keep on one side.
Marinade
6 table spoons yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp red chilli powder (you can add more if you want a spicy mix)
1 tbsp soya sauce
1 tbsp Worcestershire sauce
Curry
2 tbsp olive oil
2 large onions thinly sliced
1 large tbsp garam masala
1 tbsp tomato paste
At the base of the pan
3-4 large whole onions thickly sliced
3-4 large whole potatoes thickly sliced
4-6 large whole tomatoes thickly sliced
Splash of white wine vinegar
Salt for potatoes (most of the time salt is not needed at all)
Adding the extra touch
2 large onions thinly sliced
1 tsp of saffron
2 tbsp rose water
1 cup cashew nuts roasted
1 cup sultanas
Putting it all together
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First put the chicken pieces in the marinade mix and leave in the fridge overnight to get best results. If you are not that patient, then an hour or two will do. |
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While the chicken is marinating, make the curry. Put olive oil in a large pan and when hot add the onions. Stir till the onions start to turn brown. You will need to have a fairly high temperature for this and don't forget to stir regularly. |
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Add the garam masala and tomato paste and mix well. Let the mixture simmer for a few minutes. It will be a dry mixture but that is good! |
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Take the chicken pieces out of the marinade and sear in a frying pan with little olive oil. As the outside becomes brown, add to the curry mix. |
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When all pieces have been added, put the left over marinade into the curry as well. Stir in high heat for about 5 minutes till you see the liquid from the yoghurt marinade drying and then lower the temperature. |
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Cover the pan and let the chicken cook - takes about 10-15 minutes depending on how big the pieces are. |
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Meanwhile, in a frying pan, put the thinly sliced onions (see adding the extra touch) with little olive oil and slow fry till the onions turn dark brown. Put on absorbent roll so the onions lose all the oil and become crisp. Forget about them for now! |
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Soak the saffron in rose water and cover the bowl - put to one side for later. Dry roast the cashew nuts in a frying pan if using and keep to one side. |
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Add the fried onions, cashew nuts and sultanas to the rice and mix gently. |
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Remove the curry from the large pan (put in a bowl or smaller pan) and start assembling the Biryani. |
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First put a layer of the thickly sliced onions on the bottom of a large pan, followed by the potatoes and tomatoes. Add the vinegar (that's what provides the moisture). At this point if you feel you need salt either in the curry or the base put some in. |
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Put half the mixed rice on top of the layer, followed by all the chicken pieces and some juice from the curry. |
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Cover this with the rest of the rice. Put the left over curry sauce on top. |
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Make tiny holes on the rice with the back of a wooden spoon. Sprinkle the rose water mixture on top. |
The final bit!
Put the stove on very low heat and put a heat disperser (if you have one) on between the hob and the bottom of the pan. Tie a tea towel around the whole lid and seal the pot with this lid. Put the pot on the heat disperser for up to 2 hours. This slow cooking will bring out the best flavours of all the ingredients.
When the 2 hours are up, you can either leave it for another hour or take the pot off the heat while you prepare the condiments that go with Biryani.
This seems a very long winded way of doing it but when you have a lot of people over and everyone is enjoying a few glasses of wine, exchanging stories and helping with the whole preparation of the meal suddenly it feels like a social event and before you know it the Biryani is ready!
I will be putting recipes for starters and condiments soon which will keep the hungry mouths happy while the main dish is cooking away.
Last but not least, there are so many versions of Biryani you can even make one of your own! Let me know what you think of this one and send me your recipe so I can try it at home. If anyone has the recipe for Yakhi Biryani, do let me know.
Sorry this sounds a bit complicated. Next time I make a Biryani, I will take some pictures and add them to this recipe page.
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