Tag Archive | Chicken Biryani

Beary Biryani | Beary (Mangalorean Muslim) Chicken Biryani

This show on Hotstar “Raja, Rasoi, Aur Anya Kahaniyaan” has won my heart. They take you through the history of food prepared in the royal kitchens of India and the history behind them. I am a food lover and learning the new recipes from different regions and then trying them out is something that I enjoy. ❤  I came across so many dishes that are now on my “must try dishes” list 😀 After trying several dishes from my “must try dishes” list I decided to try Beary Biryani. Biryani is one such dish that we both enjoys and I don’t want to try all kinds of Biryani. 😀

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The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.

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This Biryani was made by merchants and traders using lots of green chilies and coconut while cooking Biryani. Rest of the preparation is same as we do for Dum Biryani. Rice and chicken are cooked separately and then it is layered and dum for hours. Over the time, the recipe has changed and customized according to one’s taste and preference. There are many recipes for Beary Muslim Biryani you will find on the internet. Do feel free to adjust the heat by increasing or decreasing the number of green chilies.

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Serve this Biryani with cucumber raita and salad and enjoy the Beary Biryani, a delicacy of Mangalore.

Serves 4

Ingredients:

For Chicken Marination

  • 2 Lbs bone-in chicken, biryani pieces
  • ¼ Cup thick curd
  • ½ Cup coconut paste, grind fresh or desiccated coconut to a smooth paste
  • ½ Cup coriander leaves, for grinding
  • ¼ Cup mint leaves, for grinding
  • 8-10 Green Chilies, or according to your taste, for grinding
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander powder
  • 1 Tsp turmeric powder
  • 2 Bay leaves
  • 1-inch cinnamon stick
  • 1 Star anise
  • 3 Green cardamoms
  • 2 Cloves
  • Salt as required

For Rice

  • 2 Cups Basmati rice, soaked for 20mins
  • ¼ Cup coconut milk (optional)
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 1 Star anise
  • 1 green cardamom
  • 1-inch cinnamon stick
  • 1 ½ tsp salt, or as required
  • 1 Tbsp ghee

For Biryani

  • ¼ Cup Ghee
  • 1 Large onion thinly sliced lengthwise
  • Salt as required
  • A handful of coriander leaves, for garnishing
  • A handful of mint leaves, for garnishing
  • Few drops of kewra water

Learn Step By Step Recipe With Pictures For Beary Biryani | Mangalorean Chicken Biryani | Beary (Mangalorean Muslim) Biryani

For Chicken Marination

Step 1- Take coriander leaves, mint leaves, and chopped green chilies to a blender and add 2tbsp of water. Blend to a smooth paste and keep aside

Step 2- In a mixing bowl, take all the ingredients mentioned under marination and add the prepared green paste. Mix well using a spoon and add the chicken pieces. Refrigerate for 4-6hrs

For Rice

Step 3- Wash and soak basmati rice for at least 20mins before cooking. To a tea infuser, take fennel seeds, green cardamom, star anise, and clove. Drop this in the rice cooker and add 4cups of water, ghee, coconut milk, and required salt, Bring this to a boil and then add the soaked rice. When the rice is 80-90% cooked drain the excess water if any. Gently fluff the rice

For Biryani

Step 4- Heat ghee in a heavy-bottomed pot and add the sliced onions. Turn the flame to high and caramelize the onions. Remove a handful of fried onions for layering and garnishing the Biryani

Step 5- Add the marinated chicken to the pot. Turn the flame to medium and keep cooking. Do not add water as the chicken will release water

Step 6- Cook until the chicken is well done and stir in between to avoid sticking at the bottom of the pot. Adjust salt as required. Add red chili powder to increase the heat or else skip. Turn the flame to medium-high and cook until the water evaporates and you get a very thick consistency gravy

Take out few chicken pieces and some gravy for layering the Biryani

Layering Biryani

Step 7- I have used a Clay Pot to Dum the Biryani. You can use the same heavy-bottomed pot in which you cooked chicken.

Place a heat diffuser on the gas stove and then put the Clay Pot on it. Turn the flame to high as the clay pot takes time. When the clay pot is hot enough turn the flame to medium-low. Add a tbsp of ghee to the clay pot and spread some gravy and chicken pieces. Add a layer of rice, spread few fried onion, add few pieces of chicken, and sprinkle some coriander and mint leaves

Step 8- Add a second layer of rice, fried onions, and garnish with coriander-mint leaves. Add few drops of kewra water. Use a foil to seal the lid or make a dough to seal. And Dum the Biryani for 20mins on medium-low flame. Turn off the flame and leave it for 10mins

After that, open the lid of the pot and gently fluff the rice and serve along with raita and salad.

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Lucknowi Chicken Biryani | Awadhi Chicken Biryani | Biryani Recipes

Even though the Biryani dish is not originated in India and made its way to India with Mughals but later the mouth-watering dish began to incorporate the regional flavors and now every part of India has delicious varities of Biryani to offer. Biryani is a classic dish which I am sure needs no introduction to any non-vegeterian. Biryani is one such dish which requires patience and a little bit of experience for cooking a perfect Biryani. The chicken should be well marinated to absorb the flavors of spices, the rice should be cooked to the perfection and with the right amount of ingredients. The layering of Biryani and Dum process should be done properly so that flavors of meat is well incorporated with the rice.

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As the name says this Awadhi Biryani is one such amazing and flavorful Biryani that comes from the land of Awadh and is also know as Lucknowi Biryani. This Awadhi or Lucknowi Biryani is different from the other Biryani recipe as this recipe doesn’t call for ground spices, tomatoes, or Biryani Masala. All the flavors come from using the whole spices. If you too are a fan of Biryani then you must try this aromatic Awadhi Biryani. Serve this Biryani with your choice of Raita, and some onion rings and enjoy the Awadhi cuisine. 🙂

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Serves 4

Ingredeints:

For Chicken Marination

  • 2 Lbs chicken, biryani pieces or Chicken drumsticks
  • 1 Cup curd
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 2 Bay leaves
  • 1 cinnamon stick
  • 4 Green cardamoms
  • 4-5 Cloves
  • 1 Tsp salt

For Rice

  • 2 Cup basmati rice, soaked for 20mins
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Tsp cumin seeds
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tbsp ghee
  • 1 Tsp lemon juice
  • Salt as required

For Biryani

  • ¼ Cup Ghee
  • 1 Cup onion, lengthwise thinly sliced
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2 Green cardamoms
  • 2 Green chilies, slit
  • Few drops of Kewda/ Kewra water
  • Saffron milk (2 tbsp warm milk + 1 Tbsp of lukewarm water + pinch of saffron strands), soak a pinch of saffron strand in lukewarm water for 30mins
  • Salt as required

Recipe:

  1. In a large mixing bowl take all the ingredients mention in chicken marination and mix everything well. Leave the chicken to marinate for at least an hour
  2. Boil water in a rice cooker and add all the whole spices, ghee, lemon juice, salt, and soaked rice. Cook the rice and strain the extra water from the rice, if any
  3. Heat ghee in a heavy bottom pot, and fry the onions until dark brown. Remove half of them for layering and garnishing
  4. Add cumin seeds, fennel seeds, and green cardamom to the remaining ghee and saute for 10-15secs
  5. Add marinated chicken and cook until the chicken is soft and cooked and water is reduced to a thick gravy. Adjust salt if required
  6. Take of few chicken pieces and some gravy to layer the rice
  7. Add a layer of rice to the cooked chicken and then add chicken pieces and some gravy and top it up with few brown onions
  8. Add the remaining rice, gravy, and brown onions. Add saffron strand to the warm milk and pour this over the rice
  9. Cover the lid and seal with the dough. Turn the flame to medium-low and dum for 15mins
  10. Open the lid and serve with raita and some salad

Learn Step By Step Recipe With Pictures For Lucknow Chicken Biryani | Awadhi Chicken Biryani | Biryani Recipes

Recipe:

For Chicken Marination

Step 1- In a mixing bowl take beaten curd, ginger-garlic paste, bay leaves, cinnamon stick, green cardamoms, cloves, red chili powder, and salt. Mix well using a spoon

Step 2- Make slits in chicken drumsticks to absorb the flavors fully. Mix everything well and refrigerate for an hour or two

For Cooking Rice

Step 3- Add 4-5cups of water, ghee, bay leaf, cinnamon stick, cumin seeds, green cardamoms, cloves, lemon juice, and salt in the rice cooker. Let the water comes to a boil and then add the soaked basmati rice. Check when the rice is almost cooked, drain  it and keep aside for layering

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For Biryani 

Step 4- Heat ghee in a deep bottom pot and fry the sliced onion until they turn dark brown. Remove half of them to a plate for later use

Step 5- To the remaining ghee and onion, add cumin seeds, fennel seeds, and green cardamoms and let them splutter. Add the marinated chicken and few fried onions. Keep the flame to medium

Step 6- Cook the chicken on medium flame until the chicken is fully done and add the slit green chilies. Adjust salt if required. Make sure the gravy is thick otherwise it will make the rice mushy

Step 7- Take out few chicken pieces and some gravy to layer the Biryani. I have used a clay pot to Dum. You can continue in the same pot. Layer half of the cooked rice, chicken drumstick, and some gravy. Sprinkle few of the fried onions on the top

Step 8- Layer it again with the remaining rice, gravy, and fried onions. To the saffron water add warm milk and stir well. Pour this saffron milk all over the rice

Step 9- Add few drops of kewda water to the biryani and cover the lid of the pot. Seat it with the dough and turn the flame to medium-low and let it Dum for 15mins

If using a Clay Pot, Place a heat diffuser over the stove and then place the Clay Pot on it. Dum for 15mins. Remove the dough seal and serve the Awadhi Biryani with Raita and onion rings

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