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My mother had one look at my recipe and sent me her version as mine is too complicated! I am glad Mom took the time to read my website and like me, you will enjoy her version better as it is quicker and tastier than any I have tasted - unless it is my Grandma's cooking!
This is what I received a few days before Christmas - enjoy and do let me know how you get on with this recipe - I will forward your comments to her!
Darling Naila, today was the first day I read through your Biryani recipe. It is good but a little complicated. I am sending you another recipe which is very simple to make. It is like this...
Ingredients
1 whole chicken (1200 gms) skinned and cut into 8 pieces
Half cup cooking oil
4 cups Basmati rice
Pinch of haldi (turmeric)
2 tsp ginger & garlic paste
2 large potatoes
1 cup yoghurt
2 kgs onions finely chopped
4 tbsp garam masala
1 tsp salt
1 tsp zafran (saffron) soaked in rose water
Method
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To marinade the chicken put the yoghurt, pinch of haldi & mix them with the chicken. If you think you need some more yoghurt, do add, then let it marinade either overnight or for at least 3 hours. |
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Wash the rice and then soak it in water with 4 tsp salt and let it soak for 3 hours. |
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Fry the chopped onion till brown, not golden slightly dark brown, take this out and put it on a paper towel so the oil is soaked in. Then crush the onions and keep to one side. |
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In the remaining oil put the chicken first and cook in high temperature until all the water has dried then put the remaining yoghurt in, cover the pan for 5 minutes until the chicken is done and you have a curry mix. The oil will have separated and risen to the top. |
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Boil the rice until half cooked, strain. When all the water has strained, mix the fried crushed onions and garam masala. |
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Cut the potatoes into thick slices. Put some of the oil from the chicken curry in the bottom of a wide pan and put the potatoes on top. Then put half of the rice, followed by chicken curry. Put the rest of the rice on top to cover completely. |
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Make 5 holes on top of the rice and put the zafran/rose water mixture. |
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Cover this tightly by putting a cloth on top of the pan then tie a knot over the lid. |
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Let this cook for ten minutes in very high fire, open the cover slightly, when you see steam come out, then lower the fire and let it cook (dum) for another 15 minutes. The Biryani is done. |
Darling, remember if you let the rice cook for more than 20-25 minutes after you have put it for dum (you know what I mean) the rice becomes soft or soggy. Try this way, it is actually Irani style. Will send you more when I get a moment, as I have collected many but have not put them on paper. Love MAMA
I can vouch for the above method - my mother has never gone wrong with her cooking. I can promise you there will be more of her recipes coming soon so keep in touch and let me know if you would like to see any particular recipe to try at home. Naila
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