Biryanis: Index (8 Recipes) a. Mughlai Chicken Biryani b. Hyderabadi Dum Biryani c. Egg/Mutton Biryani d. Muslim Biryani e. Kolkata Biryani f. Lucknowi Murgh Biryani/Awadhi Biryani g. Nawabi Chicken Biryani h. Chicken Tikka Biryani a. Mughlai Chicken Biryani Ingredients: • Chicken - 300 g • Basmati rice - 1 ½ cup • Yoghurt - ¼ cup • Garam masala pwd - 1 tsp • Biryani masala - 1 tsp • Ginger garlic paste - 1 tbsp • Oil - 2 tbsp • Ghee - 2 tbsp • Cumin - ½ tsp • Cloves - 2 • Black pepper - ½ tsp • Bay leaf - 2 • Cardamom - 2 • Cinnamon - 1 • Onion - 2 • Green chilly - 1 or 2 • Tomato - 1 • Red chilly pwd - ½ tsp • Coriander pwd - ¾ tsp • Mint & coriander leaves - 1 cup • Food color ( optional ) - a pinch • Salt to taste Method: Clean and wash chicken pieces. Marinate with yoghurt, garam masala pwd, biryani masala, ginger garlic paste and salt for 1 hour. Wash and soak biryani rice in water for 10 mins. Drain and keep aside. Heat oil, ghee in a pan. Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon. Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown. Add tomato and fry for couple of minutes. Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together. Fry in low flame for 5 to 7 minutes by stirring frequently. Add finely chopped coriander leaves and sauté for a minute. Now add 2 ½ cup of water. Mix well and taste & adjust salt and seasonings. Add soaked rice and stir well. Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done. Mix a pinch of food color in few drops of water. Once the pressure goes off, add food color ( optional ) water in circular motion and leave aside for 3 to 4 mins. Now fluff the biryani gently. Classic Mughlai Chicken Biryani with awesome flavor is ready to serve. b. Hyderabadi Dum Biryani Hyderabadi Dum Biryani is the king of all biryanies. It is a mixture of original Andhra cuisine and Hyderabadi cuisine, having Mughlai influence. Basically, there are two kinds of Biryani: Pakki Biryani and Kachchi Biryani. Today I’m going to share the making of Kachchi Biryani. It is an actual biryani where raw hyderabadi biryanimarinated meat placed on the bottom of the pot and then layer with par boiled rice, seal and cook on a low flame for hours, so that the rice is cooked with steam generated by air tight environment. this entire process is known as DUM method. As a result you are getting juicy and succulant pieces of meat that melts in your mouth and each rice grain is well separated and cooked nicely. Before starting, you should remember something very important things: When you are choosing meat for biryani, make sure meat pieces are big in size and they are raw tender and lean otherwise the biryani will not come out well. As you know the meat takes long time to cook, that’s why you have to use meat tenderizer. Raw papaya juice and pineapple juice are natural and powerful meat tenderizer. Apart from these different brands of meat tenderizer available in the shop. You can try out them. In case of chicken biryani, these meat tenderizers are not required. To make extra-ordinary biryani I always like the rice and meat in 1 :2 ratio. However If you want you can make 1:1 or 1:1.5 ratio. Here I have taken 250 gm good quality basmati rice along with 500 gm mutton. This is the exact measurement of authentic Hyderabadi biryani. Now what is the right kind of cookware to make biryani? Traditionally the biryani is cooked in degchi. As it is not available everywhere except India, so you can use a vessel whose bottom is round, thick and deep to make sure that the meat is not sticking to the base of the vessel. It also ensures even distribution of heat from all sides of the bottom and heat retention for longer time without burning the food. First you need to make garam masala powder using the ingredients mentioned below. Try to use freshly ground spices because they add fantastic aroma to the biryani. Spices that are stored too long lose their pungency. They are just lightly roasted and grind to a fine powder. Ingredients: For Spice powder: • shahi jeera: 1/4 tsp • cinnamon: 2 small sticks • 4 green cardamom • cloves: 2 • 10 black peppercorn • A piece of mace and nutmeg For Marination Of Meat: • Goat or lamb meat : 500 gm cut into big chunks. • 50 gm thick curd/yogurt • 3-4 chopped green chilies • 1/2 tbsp ginger garlic paste • 1 tbsp red chilli powder (adjust per your taste) • 1/4 tsp turmeric powder • 1/2 tbsp coriander powder • 1/2 tbsp cumin powder • 1 tsp all garam masala (The recipe is above ) • Fried onion of 2 medium onions • 1/2 cup chopped coriander leaves • 3/4 cup pudina leaves • juice of 1 lemon • 1 tsps salt • Raw papaya juice 2-3 tbsp or meat tenderizer • 2 tbsp Ghee/ clarified butter For Rice preparation: • 250 gm good quality Basmati rice • 2 cloves • 2 cardamoms • 1 black cardamom • 1″ cinnamon stick • 1 bay leaf • 4 black pepper corns • Nutmeg and mace • 2 tbsp salt • 1 tbsp oil • 1 tsp shahi jeera or caraway seeds • water as required Some Other Ingredients: • Brown onion in a large amount • saffron milk • Ghee/ clarified butter Method: So let’s marinate the meat first. In a large bowl, add all the marinating ingredients. Put yoghurt, ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste, oil/ ghee. here I am using ghee or clarified butter. This is one of the secret ingredient of making good tasty biryani. and mix well. Now cover and keep it in the refrigerator for atleast 2-3 hours. Rice Preparation: In a large pan, bring surplus water to boil. take a piece of soft cotton cloth. put 2 cloves, 2 cardamoms, 1″ cinnamon stick, 2 bay leaves,, 4 black pepper corns in and make a bundle of this. Now drop this in the water and it is going to release flavor as much as it can. Another reason is I don’t like the bite of whole spices. Also add oil, shahi jeera and good amount of salt. Don’t worry about adding salt. Because most of the salt will go off while draining water from rice. Let it come to boil. In the meantime prepare Saffron Milk. Slightly roast and crush the saffron strands and put them in lukewarm milk. It gives the biryani distinct flavor and orangey- yellow streaks. Keep it aside. Soaking the rice is also very important because it helps the rice expand to maximum length. So soak it in the water for 30 minutes. Choose long grain basmati rice. We should cook the rice in two parts. When it is just cooked for 1-2 mins. take out half of the rice. It will go on the 1st layer of the meat. and continue cooking until you get good 1 boil that means the rice should roll over in the water. Now drain out the water and save the drained water because I will be using this water also.. Layering the rice and meat: Our rice is cooked, meat marination is done. Now it’s time for assembling. Put the mutton on the base of a pan in which you are going to make the biryani. Add the drained water because the meat needs some moisture to cook which it gets from this water and thus overall biriyani remains nice and moist. Put the half of rice on the top of the mutton. Spread fried onion, saffron milk, ghee and garam masala powder on the rice. Now add rest of the rice on it and spread rest of the fried onion, saffron milk ,coriander leaves, meant leaves and ghee. After layering the rice and meat, It is also important to leave around 1/4th of the vessel free for the steam to collect and aid in cooking. Now you can either seal the edges with roti dough or use a piece of foil paper and seal the top. I think 2nd option is more good and convenient than 1st option. Now cook it for 5 mins on high flame, then 15 minutes on medium flame and 30 mins on simmer. After 45 mins, It is good idea to keep it like that for 15 mins. Be careful when you are opening the lid out, because the steam can be dangerous. Your Hyderabadi dum biryani is ready. There is a special cut of biryani. put a spatula at the edge of the vessel and lift it up carefully. I love to enjoy with vegetable raita and green salad. (Via SharmilazKitchen) c. Mutton Biryani A legend from the kitchens of the Nizam of Hyderabad, the kachche gosht ki biryani, also known as the Hyderabadi mutton biryani or is a spicey, fragrant and colourful variant of biryani in India. The traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and kept on dum until done. Preparation time: 30 mins Cooking time: 45 mins Marinade mutton in spices overnight Ingredients: • Mutton: 1kg • Basmati rice: 500gm • Cumin (jeera): 1 tsp • Whole garam masala: 2 tbsp • Garam masala powder: 2 tsp • Boiled egg for decoration (optional): 2 • Rose water (optional): 1 tbsp • Garlic-ginger paste: 2 tbsp • Golden-fried sliced onions: 2 cups • Mint leaves: 1 bunch • Curd: 2 cups • Cashew nuts (optional): 50gm • Turmeric powder: 1 pinch • Saffron: 1 pinch • Coriander leaves: 1 bunch • Salt: As per taste • Kashmiri red chilli powder: 1 tbsp • Oil: 5 tbsp Method: The Marinade -- Wash mutton (I prefer the raan or hind leg of a goat, for biryani). Pat dry and add garam masala, salt, ginger-garlic paste, red chilli paste, and two cups of curd. Put it in a clean film pastic bag and keep it in the refrigerator to marinade overnight. Directions: First boil the water, add oil, salt and half-cook the rice. Next fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and rest keep aside. Now in a handi (deep pan) add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. In a separate bowl, add some warm milk to soak saffron. Once the milk soaks the colour of the saffron, add it to the handi. Cover the handi or pan with a airtight lid or add sticky dough to the edges and cover it with a lid. Cook for 45 min. Add rose water and garnish with sliced boiled eggs. Serve hot with raita and mirchi ka salan. (Via Times of India – An Article) d. Muslim Biryani Ingredients: • Basmati Rice - 2 cups • Chicken with bone - ½ kg • Ginger - small piece • Garlic - 5 • Green chilly - 2 • Oil - 2 tbsp • Ghee - 2 tbsp • Cloves - 3 to 4 • Cinnamon - 1 “ piece • Bay leaf - 2 • Star anise - 1 • Cardamom - 2 to 3 • Onion - 2 • Coriander & Mint leaves - finely chopped 1 cup • Tomato - 2 • Yoghurt - ½ cup • Turmeric pwd - a pinch • Salt to taste To Marinate: • Lemon juice - 1 tsp • Turmeric pwd - a pinch • Red chilly pwd - ½ tsp • Salt to taste Method: Wash and soak Basmati rice in water for 5 mins, drain and set aside. Clean and wash the chicken pieces. Marinate with lemon juice, salt, turmeric pwd and red chilly pwd. Make a paste of ginger, garlic and green chilly. Take a deep bottomed pan, heat oil and ghee in it. When oil is hot, add cloves, cinnamon, bay leaf, star anise & cardamom. Wait till it splutters. Add finely chopped onions and fry until it turns golden brown. Now add the freshly ground paste ( step 4 ). Fry till the raw smell disappears. Add the chopped coriander and mint leaves. Mix well and sauté for a minute. Add chicken pieces and sauté until the chicken absorbs the masala. Now add the mashed tomatoes, curd, turmeric pwd, salt and cook until oil separates out Add 4 cups of water and combine well. Check for salt and spicy seasonings Now add the basmati rice. Gently stir in the contents to combine well. Cover the pan with lid, reduce the flame to medium. Pressure cook for one whistle and simmer for 5 to 7 mins. Once the pressure goes off, fluff the rice gently. Garnish with fresh cilantro leaves. Enjoy the delicious & luxurious Muslim’s Chicken Biryani with onion raitha. (Via Tasty Appetite). e. Kolkata Mutton Biryani First off let me explain the qualifier “Kolkata” I used for this Biryani’s recipe. Each region in India has it’s own version of Biryani, they vary so drastically that today Biryani can be defined only as “rice and meat cooked together”. There are loop holes even in that definition. The predominant biryani gharana (style) in India is the fiery South Indian or Andhra style, the Royal Awadhi or Lucknowi style and the North-western (Punjabi) style. Kolkata or Bengali Biryani is a sub-variant of Lucknowi style and like people in Bengal is a bit sweeter :P. Which is better is an argument that can only be settled with arms. However, I know of a lot of Bongs who lived in Hyderabad and totally disliked the local biryani and yearned for the bong/Awadhi variant. My husband is of those guys who made it a point to carry back Biryani from a Bong store in Bangalore each time he visited there (quiet often at one point of time). Ingredients: • 1 kg (2lb) goat or lamb meat • 500 gm. of basmati rice washed and soaked in water for at least 30 minutes • 2 tbsp. ginger paste • 1 tbsp. garlic paste • 4 potatoes cut into halves • 1 large onion finely chopped • 1 cup plain curd/ yogurt • 2 tsp. Kashmiri red chili powder • Rose water few drops • Kewra essence few drop • Few strands of saffron soaked in 2-3 tbsp. of warm milk • Salt • Sugar For Biryani Masala: • 2 cinnamon stick • 6-7 cloves • 3-4 green cardamom • 1/10th of a whole nutmeg • 1/2 mace • 1 tsp. saahi jeera (cumin) • 1tsp of saahi morich (white peppercorn). Method: Cook the pre soaked rice in enough water seasoned with salt, green cardamom, cinnamon stick and few cloves. Cook till the rice is almost done. Drain the rice on a colander and spread on a flat plate. Sprinkle very little sugar on it. Take oil in a heavy bottom pan or in a pressure cooker and heat it. Add chopped onion and fry till they are brown. Add the meat pieces and sear them on high heat. It will help the meat pieces to retain their juices. Add ginger, garlic paste and fry along with the meat pieces. Once the raw smell goes away add yogurt and Kashmiri chili powder. I love to add the potato halves at this stage followed by salt and sugar and fry them along with the meat and spices. Cook till the potatoes are 90% boiled. Remove the potatoes and keep them aside. Rest 10% cooking will be done in Dum. Add water required to boil the the meat pieces and either pressure cook it or cook it covered for atleast 40 mins. Once done remove the meat pieces from the gravy and keep it handy for further use. Strain the gravy and keep the strained juice. This is called Tar (there’s a picture of it in a glass cup in the ingredients section). Now comes the assembly part of the biryani. Take a heavy bottom pan which you can heat on your stove top. Grease the inner walls of the vessel with 1-2 tbsp. of ghee. Now start building up the layers. The thumb rule of layering biryani is the base and top layers should be made by rice. This is the sequence I usually follow for my biryani. Rice layer followed by a layer of by meat, potato, saffron infused milk, 2-3 tbsp. of Tar. I finish this layer by sprinkling about 1 tsp. of biryani masala and a few drops of rose and kewra water. Use all your meat and rice to complete the layering. There should be 1/3rd space left in the pan once you finished layering. Cover the biryani pot tightly. Now we are ready to put the biryani for Dum. Dum is basically slow cooking where the vessel doesnt come in direct contact of heat. I take water in a bigger vessel and place the biryani pot inside that as shown in the photograph on the right. Let the water boil and then lower the heat and allow it to cook for atleast 45 minutes. Turn off the heat. Let it stand for at least an hour before serving. Kolkata mutton biryani is best enjoyed with chicken chap. (Via bongcook) f. Lucknowi Murgh Biryani/Awadhi Biryani Ingredients: • Basmati rice - 2 cups • Chicken - ½ kg • Turmeric pwd - ½ tsp • Red chilly pwd - 1 tbsp • Yoghurt - 1 small cup • Cumin pwd - ½ tsp • Ginger garlic paste - 1 tbsp • Oil - 3 tbsp • Ghee - 1 tbsp • Cloves - 2 • Cinnamon - 2 • Peppercorns - 6 • Saunf - ¼ tsp • Cumin - ½ tsp • Onion big - 2 • Tomato - 2 • Green chilly - 2 • Mint and coriander leaves - handful • Garam masala pwd - ½ tbsp • Salt to taste Method: Wash and soak basmati rice for 5 to 10 minutes Drain and keep it aside. Clean the chicken and marinate with turmeric pwd, red chilly pwd, yoghurd, cumin pwd and ginger garlic paste. Heat oil in a fry pan. Add cloves, cinnamon, cardamom and peppercorns. Wait to crackle. Now add rice, fluff gently. Add salt and hot water. Cook until soft. Allow to cool and separate into individual grains. Heat oil with a tbsp of ghee. Add saunf, cumin seeds and wait to crackle. Add chopped onion slices and fry to golden. Add chopped tomato, green chilly and sauté for a minute. Add freshly chopped mint and coriander leaves. Combine well. Now add garam masala pwd and the marinated chicken mixture. Fry until the oil separates. Add 1 cup of hot water and allow the chicken to get cooked by covering with lid. Once the chicken is tender, remove from flame. In a deep dish, spread layers of cooked basmati rice and top it with chicken curry. Place in a hot oven for 10 minutes. Garnish with sliced eggs. Serve hot with onion raitha and spicy brinjal curry. Delicious lucknowi murgh biryani ready to enjoy. (Via TastyAppetite) g. Nawabi Chicken Biryani Nawabi Chicken Biryani is a very popular Hyderabadi recipe. It has a mouth watering taste and differs from the usual biryanies. It got its name, due to the liberal usage of raisins in it. I learnt this recipe from my friend and the secret of the exquisite taste lies in the perfect blend of ingredients. It is easy to cook at home. Here, I love to share the recipe of Nawabi Chicken Biryani with you…Try it and enjoy the relishing taste :) Ingredients: • Biryani rice - 2 cups • Chicken - ½ kg • Onion - 4 • Ghee - 6 tbsp • Red chilly - 3 or 4 • Yoghurt - 1 cup • Ginger garlic paste - 1 ½ tbsp • Dry fruits, cashew, almond - ¼ cup • Cumin seeds - 1 tsp • Cinnamon - 1 • Cloves - 3 • Cardamom - 2 • Bay leaf - 1 • Marathi moghu - 1 (Ignore this ing. If unavailable) • Mint and coriander leaves - 1 cup • Turmeric pwd - ½ tsp • Red chilly pwd - 1 tbsp • Garam masala pwd - 1 tbsp • Salt to taste. Method: Fry sliced onion and red chill. Allow to cool and make a paste of it. Marinate chicken with the above paste, salt, yoghurd and ginger garlic paste for 1 hr. Heat 2 tbsp of ghee, fry dry fruits, cashew and almond nuts. Drain & reserve it. In the same pan, add sliced onion, fry till it turns light brown and crispy. Drain and reserve it. Add ghee to the pan, heat it, add cumin seeds, spices and wait to splutter. Add marinated chicken, fry till it shrinks. Add chopped mint and coriander leaves and fry for 2 more mins. Now add turmeric pwd, red chilly pwd, salt, garam masala pwd and stir well. Add ½ cup water and cook the chicken, until it is tender. Heat the pressure pan, add 1 tbsp ghee, fry the biryani rice for 5 mins. Add 3 cups of water and pressure cook it, until it is three-fourth done. Take a large pan, spread a layer of cooked white rice, sprinkle fried onion. Cover it with chicken masala and repeat the same layering, until the chicken and rice are over. Cover this tightly and cook it in oven. When the rice is completely done, mix it gently. Garnish with fried dry fruits, cashew and badam nuts. Serve hot with chopped coriander leaves garnishing. (Via Tasty Appetite) h. Chicken Tikka Biryani Chicken Tikka Biryani – is a combination of two Indian iconic dish. Prepared chicken tikka masala layered with half cooked basmati rice which is flavored with Indian aromatic spices. The biryani was first introduced by Nizams of Hyderabad during Mughal regime. Since then the dish is all time super hit . That’s why many different vegetarian ( paneer, vegetable, mushroom) and non-vegetarian (using chicken, lamb, beef, egg, prawn, fish) variations came out later in India. Chicken Tikka Biryani is also an extremely delicious variation. Very spicy and mouth watering tandoori style biriyani can be a special treat for your beloved one. To make the process easy, I divide whole method into 4 parts. Chicken tikka Gravy for chicken tikka Rice preparation. Assembling. The preparation is bit lengthy. I know it’s frustrating. So plan ahead and then follow my easy step by step method like I have instructed below. You will definitely get World’s Best “Chicken Tikka Biryani” to relish on. For Chicken tikka Ingredients for Marinating the Chicken: • 1 chicken around 1 kg, de-skinned and cut into small chunks • 1 tbsp. tandoori masala (get from groceries. Different renowned brands are there like everest tandoori chicken masala) • 2 tbsp. tomato ketch up • 1 tsp. salt (adjust to taste) • 2 tsp. kashmiri red chili powder • 1 tsp. cumin powder • ¼ tsp. turmeric powder • 1/2 tbsp. ginger & garlic paste • ¼ cup yoghurt • juice of 1 lemon • 2 tbsp. oil • Red food color (optional) Method: Make 2-3 deep slits on each piece of chicken. The slitting ensures that the flavor from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Marinade the chicken with above ingredients. Keep it aside for 1 hour. Pre-heat oven at 200 C. Thread the chicken in the skewers. Place the skewers on an oiled oven grill & keep an oven tray underneath to catch any drippings. Grill the chicken pieces on both sides, for about 10 min per side until golden brown. Chicken tikka is ready. Tips: You can also do it on gas oven. Cook the chicken pieces over low flame until done ( it can take 15-20 minutes). To give BBQ flavor – put all the chicken pieces in a deep dish, light a piece of coal and placeit on a small steel bowl in the center of the dish, then add a few drops of ghee/ clarified butter to the lit coal and cover the dish so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal. For Gravy of Chicken Tikka Ingredients for the masala/gravy: • 4 onions finely sliced • 5 fresh tomatoes, chopped • ¼ cup oil (you can use up the one you fried kababs/onions in) • ¼ cup yoghurt, fresh and whipped • ½ tsp. ginger-garlic paste • 2 tsp. red chili powder • 1 cinnamon stick • 1 cardamom pod • 2 cloves • ¼ tsp. turmeric powder • 1 tsp. sugar to balance the taste (optional) • 1 tsp. coriander powder • 1 tsp. cumin powder • 1 tsp. garam masala • Few saffron strands soaked in luke warm milk • salt to taste • chopped coriander for garnishing Method: Fry the onions till golden brown. Keep aside. Heat the oil in a deep pan and then temper the oil with whole spices (cinnamon, cardamom and cloves) followed by the fresh chopped tomatoes and half of the green chili. Cook until the tomatoes are dry, then add half of the fried onions (reserve a handful for later). Add the garlic and ginger paste. Add salt, cumin, chili, turmeric and coriander powders. Cook together until the oil is released from the sides. Now the whipped yogurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through. Sprinkle the sugar and mix well. Add about 1/2 cup water to immerse the chicken pieces in. Once the water simmers, reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through. Every once in a while, open the pan and stir gently with a flat spoon so that the gravy coats the chicken and they get turned over so that they may cook evenly on all sides. This should take about 10-15 minutes. Once the chicken pieces are fully cooked adjust salt. Add garam masala and chopped coriander. Methods for Rice Preparation: Wash and then soak 3 cups of rice (450-500 gm) in water for about 20-30 mins. Then drained and keep aside. Bring a big pan of water to boil. Add salt, 1 tbsp and put a bundle of 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves. Put the rice to this boiling water. Cook until the rice is about 1/2 done, remove and strain out all the water. Now it’s time to Assemble: in a sauce pan, make a layer of rice, prepared chicken gravy and fried onion. drizzle 1-2 tbsp saffron water and add coriander leaves on the top. Cover the lid tightly and simmer for 15-20 minutes. This tends to infuse the lovely biryani flavor into the rice as it steams. (Via SharmilazKitchen). Note on Biryani: (Word Meaning & History) Biryani derived from the Persian word Beryan meaning fried or roasted is made from fragrant par boiled rice, which is then assembled with with variety of meat, seafood or assorted vegetables sealed and put on dum (cooking on very low flame, allowing the meats to cook, as much as possible, in their own juices and bone-marrow and the flavours of the spices are infused well) for an hour or so till the meat and rice is cooked to perfection. Biryani can again be categorised as Pakki and Kacchi Biryani. In Pakki Biryani you cook the marinated chicken, layer it with fragrant rice and cook it in dum. Kacchi biryani or ‘Kacchi Yeqni’ is a more enticing form of Biryani in which one puts the marinated chicken at the bottom of the pot, cover it well with par boiled fragrant rice, layer the masalas on top of it and cook it in dum. Personally I always felt that Kacchi Biryani is more flavourful and succulent than Pakki. Source: Form Various Sites
Posted on: Tue, 25 Nov 2014 09:00:17 +0000
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