Simplest Hyderabadi Biryani

Lovely weekend ahead...nice weather...craving for something amazing to eat! It all lead me to recall one of the biryani recipes i saw on a travel show sometime back...and here it is...for all of you to try this delicious creation atleast once :)

This is one of the simplest ways to make Biryani which makes it a must try!

Ingredients :

Olive Oil, as per requirement
Jeera - one teaspoon
Roasted jeera (cumin powder) - one teaspoon
Coriander powder - one teaspoon
Bay Leaves (Tez Patta) 3-4
Green elaichi (cardomom) - 2
Moti elaichi - half
Cloves - 7-8
Black pepper - 10-12
White pepper - 1/4 teaspoon
Cinnamon - 3-4 small pieces
Sliced Onions - 1 cup
Tomato Paste - 1 1/2 cup
Ginger garlic paste - 3 spoons
Yellow butter - 1/2 cup
Chicken pieces - 5-6
Rice (pre cooked, preferably boiled)
Mint leaves
Food colour
Turmeric powder
Red chilly powder
Table Salt

Start by heating some Olive oil in a pan. Add cumin, bay leaves, cardomom, cloves, cinnamon and black pepper to it.

After 10-12 seconds (spices should not become black-red) add sliced onions to it. The onions would provide moisture and help the spices retain the flavour.

Caramalize the onions (reddish brown in colour) on low flame. Keep turning its sides, to avoid burning the onions.

After that add chicken pieces to it. You can also use lamb instead. After 30 seconds Add ginger garlicpaste to it (paste should be made with equal quantity of ginger and garlic)

Add the spices - turmeric powder, red chilly flakes, cumin powder and coriander powder. Wait for 10-15 seconds and add the tomato paste.

Add 1 1/2 cup of warm water. Put the lid and let it cook on low flame for 35-40 minutes (time shall vary if you are using lamb instead of chicken).

Once the chicken cooks, separate the pieces from the gravy and keep aside. In another vessel take yellow butter and add the pre cooked and coloured rice to it. (boil a glass of rice in water. Drain out excess water once the rice is semi cooked and then add food colour mixed in water to it)

Add gravy of the chicken to the rice. And mix well on high flame. Don't do this rigorously to avoid breaking the rice.

Add finely chopped mint and coriander leaves to it with a dash of lemon. Add half teaspoon of garam masala to it, turn of the gas and close the lid. Let it rest for 5-7 minutes.

Serve it hot with a drink of your choice.
Suggestions : you can use raita instead of the drink (add water to pre hung curd. Mix well and add garlic to it. Garnish with fresh coriander and mint leaves.

Image Courtesy : Bhujbal View

Hope every one loves the Birayani you make :)

-Komal Puri, contributing author