I am looking for a genuine muslim Biriyani recipe, Madras style. Lets hear from real connoisseurs?

Question

I am looking for a genuine muslim Biriyani recipe, Madras style. Lets hear from real connoisseurs?

Answer 1

(m)

Nawabi biriyani

Ingredients:

325 gms. Basmati rice

1/2 kg. Mutton, cut in pieces

3 Onions, sliced

1/2 tbsp. Ginger-garlic paste

1 tsp. Garam masala

3 nos. Red chilies

1" piece Cinnamon

1/2 cup Curd, beaten

3 nos. Green cardamom

5 nos. Pepper

5 nos. Cloves

1/2 tsp. Shahjeera

1/2 tsp. Turmeric powder

1/4 cup milk with Saffron

1 pinch Coriander/Pudina, chopped As required

Jardalu (apricots 5 nos.)

Dry fruits

As required Ghee As required

Method:

Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.

Now grind the fried onions and red chilies to a fine paste.

Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.

Remove, spread out to cool and remove the whole spices.

Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.

Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

Mix and serve hot garnished with chopped coriander & pudina.

Answer 2

I am not sure if this a genuine muslim biryani recipe but this one tastes very good though.

Ingredients:

1cup level = 125 gms

Cinnamon-5

Cloves - 5

Cardomoms - 3

Chicken - 1kg

Onions - 4

Tomatoes - 6

Ginger - 4 inch(just crush it nicely)

Garlic- 2(crush it nicely)

Mint- 1 bunch...nearly 50 gms

Coriander- 1/2 bunch

Kashmiri Red chilli powder- 4 spn

Turmeric pwdr- 1 spn

Oil - 1 cup

Ghee - 5spn

Green chillis - 3-4

Rice - 6 cups nearly 750 gms in measuring cup

Lime - 1

Method:

Tip:

Always use hot water.

Alwas cook in medium heat.

1.Wash chicken well wth turmeric powder and keep it closed.

2.Take a aluminium daechi and pour oil and ghee(2spn) in it.

3.After it is hot add cinnamon,cardomom and cloves and fry well.

4.Now add green chillis and fry till it shrinks.

5.Now add onions and fry well till all the oil comes out of the onion.You can see it.Fry for abt 10-12 mins and u can see the oil all spread in the pan and in the onions.Also add salt when you start to fry.

6.Now add ginger-garlic nicely crushed pieces and fry well for 5 mins.

7.Now add Turmeric and Red chilli powder and pour little hot water and fry well.

8.The add mint and coriander leaves and fry well.

9.Now add tomatoes and fry well till it gets into a thick paste.

10.Now add washed chicken,add little water(hot) so that the pan will not will not get over cooked and close the lid and let it cook for 30-45 mins till the chicken gets cooked well.

11.Meanwhile take a pan and  add 3 spn ghee and fry washed basmati rice for 4-5 mins.it should not get overcooked.Keep it a side.

12.Now add Curd 3-4 spns and mix well and let it boil for 2 mins.

13.Now add hot water to the mix .Water level is double the amnt of rice so 1500 gms in measuring cup.Dont consider the water u added when u cooked the masala they just drain off.

14.Now add basmati rice and mix well.Check for salt.Squeeze lime.

15.Put a plate over the daechi and seal it with maida dough in the sides for 15 mins  in medium heat and also keep a pan with hot water on the top of the lid(just check after 15 mins if its cooked if not seal it again for some more time) .This process is done so that the rice and the meat cooks in its own flavour and retains it.

16.After the rice is cooked remove it from the stove.and keep it aside.Keep a hot water pan(u can keep the same pan) on top of the daechi..Keep it for 10 mins.

17.Serve the biryani.