Biryani is a classic rice dish with a delicious blend of aromatic flavours, spices, meat or vegetables and yogurt. The name biryani is derived from the Persian word "birian", which means fried or roasted before cooking. There are various theories and myths as to the exact origin of this dish. Some believe that the Mughals brought it from Persia to India, which was further improvised in their royal kitchen. One story relates to Mumtaz Mahal, wife of Shah Jahan, who visited the army barracks and found undernourished Mughal soldiers. To provide a balanced diet to the soldiers, she requested the chefs to prepare a dish with rice and meat. Thus, the biryani came into existence. There are other claims as to the origin of biryani. Anyway, this scrumptious dish has been satiating palates for centuries with its irresistible taste and aroma. Definitely, capturing the hearts of all who have savoured it.
Perfecting biryani comes with practiced technique. Choose the best quality of aged basmati rice. Marinating the chicken/meat overnight or for several hours is key. This process tenderizes and flavours the meat. There are two methods of cooking biryani; kacchi and pakki. The authentic way of cooking Hyderabadi biryani is kacchi where marinated raw meat is layered at the bottom of the pan topped with partially cooked rice. The lid of the pan is sealed all around with dough to trap in the steam, while cooking on low heat (dum) for 45 minutes until the meat is cooked through, with each grain of rice done and separated. In case of pakki biryani, the marinated meat is cooked separately till tender and then, layered in between partially cooked rice. The above dum process is followed for a shorter time of 20 minutes as the meat is already cooked, allowing the flavours to blend in with the rice while simultaneously, fluffing it to perfection.
Perfecting biryani comes with practiced technique. Choose the best quality of aged basmati rice. Marinating the chicken/meat overnight or for several hours is key. This process tenderizes and flavours the meat. There are two methods of cooking biryani; kacchi and pakki. The authentic way of cooking Hyderabadi biryani is kacchi where marinated raw meat is layered at the bottom of the pan topped with partially cooked rice. The lid of the pan is sealed all around with dough to trap in the steam, while cooking on low heat (dum) for 45 minutes until the meat is cooked through, with each grain of rice done and separated. In case of pakki biryani, the marinated meat is cooked separately till tender and then, layered in between partially cooked rice. The above dum process is followed for a shorter time of 20 minutes as the meat is already cooked, allowing the flavours to blend in with the rice while simultaneously, fluffing it to perfection.
 Rice cooking with spices |  Raw chicken with potatoes |
 Partially cooked rice spread on top |  Pan covered with foil and shut tight with weight |
Charcoal Smoked Chicken Kacchi Biryani
(Serves 8)
Chicken Marinade:
1 and 1/2 kgs whole chicken (cut into pieces)
1/2 teaspoon turmeric powder
2 teaspoons chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons garam masala powder
1 teaspoon dagad phool/patar ke phool/lichen/black stone flower
6 large cloves of garlic (chopped)
1-inch ginger (grated)
salt
Method:
Wash chicken pieces and drain well. Season with salt and all the spices under marinade. Cover and let chicken marinate overnight in the refrigerator.
Chicken Layer:
2 large onions (sliced and browned in oil)
4 long green chillies (cut into rounds)
1 cup thick yogurt or sour cream
2 cinnamon sticks (2.5-inch each)
6 cloves
4 green cardamoms
1 black cardamom
1 bay leaf
9 small potatoes (whole) or 4 potatoes (quartered)
1/2 cup coriander leaves (chopped)
1/4 cup mint leaves (chopped)
1/4 cup oil
Method:
When water is boiling for rice, mix yogurt, spices and 1/4 cup oil with the marinated chicken.
In a deep, wide heavy-bottomed pan, layer chicken. Top with chopped green chillies, fried onions, mint leaves, coriander leaves and potatoes.
Rice
Ingredients:
3 cups basmati rice
1 teaspoon shahjeera
1 bay leaf
1 star anise
1 cinnamon stick (2.5-inch)
6 cloves
4 green cardamoms
1 black cardamom
1 tablespoon oil
salt
Method:
Soak rice in water for 30 minutes.
Boil water in a separate pan for rice. When water starts to boil, add the rice with spices, enough salt and cook until half done (50%). Drain out the water through a sieve. (Ensure to add a little extra salt.)
Rice Layer:
2 large onions (sliced and browned in oil)
1/2 cup coriander leaves (chopped)
1/4 cup mint leaves (chopped)
a pinch of saffron or orange food colour dissolved in 1/4 cup warm milk or water
2 tablespoons lime juice (one big lime)
2 teaspoons kewra water
2 teaspoons rose water
1/2 cup ghee (melted)
few slivered almonds or cashewnuts and raisins fried in oil for garnishing
Method:
Spread all the partially cooked rice over the raw meat. Sprinkle fried onions, mint and coriander leaves. Pour the coloured milk at different spots over the rice along with lime juice, kewra water, rose water and ghee. Cover pan, seal with aluminum foil or dough. Place a mortar pestle as weight on top of the pan.
Cook on medium heat for 5 minutes and then, on very low heat (dum) for 40 minutes. Shut off flame after the indicated time.
For smoked charcoal flavour, place a red hot charcoal piece in a small steel bowl. Nestle it in the centre of the rice after 45 minutes when the flame is shut off. Pour a teaspoon of ghee over the coal. Cover the pan tight for 5 minutes to trap the smoke and allow it to infuse with the rice.
Lift the lid, remove the steel bowl with the coal. Cover and let the biryani rest for another 10 minutes. Gently stir rice to mix with the chicken.
Serve hot garnished with nuts and raisins accompanied with raita and papad.
Note:
- Indian Gate Feast Rozzana basmati rice was used for this biryani.
- Chicken can be replaced with mutton. Include 1 teaspoon tenderizing powder in the marinade. Do not worry, the meat will be tender and cook in 45 minutes.
- Shan Meat Tenderizer Mix used for mutton: https://amzn.to/2BLNSQk
- Boneless chicken can be used, if desired.
- I don't like to use dough to seal the lid as it dries out and messes around when opening.
