This Recipe Saved Me A Kerala Trip I Would Have Taken Just For The Biryani!

If there is something other than Porotta (yes, read it as p-o-r-o-tt-a and not paratha) we Keralites hold so dearly then that has to be Biryani. So many different versions of it, thanks to our Muslim brothers and sisters, and every variety, equally delicious! Our Chicken Biryani mostly has an egg or two in it and we are so used to it that not seeing one to dig in lets us down. We love Biryani so much that we’ve coined some real good “phrases” around it. So basically, it’s something we are proud of, brag about and are extremely finicky about. In fact, it is so damn difficult to impress a true Kerala Biryani lover. Take my case - I have tried Lucknowi, Hyderabadi and even from some of the best places serving Mughlai here in Delhi (proved the most disappointing), but I am yet to find a variety that tastes as good as the one they serve back home. It may be an acquired taste, and everyone need not like it, but whatever it may be, it’s damn delicious!

Like I say, it’s the base that makes or breaks a pizza, when it comes to Biryani, it is the rice. A perfect Biryani to me is the one that is complete in itself and requires no raita or salna as sides (perhaps just a spoonful of lime pickle), and meat that is “perfectly” cooked with flavourful spices and masala that will leave strands when you break apart the piece! Kerala Biryanis are so; and the best part, you can eat the rice as it is. I was deprived of such pleasure for a while now, until I came across a super awesome recipe that is pretty simple to make and always leaves you more than satisfied!

Back in Kerala men also show a lot of interest in cooking. And in many occasions, I’ve found men’s cooking tastier, especially when it comes to dishes like this. Talk about toddy shop seafood; they are the best one can ever taste in the whole wide world! My dad can cook full course Sadya way better than my mom and his rasam is to die for (that does not mean my mom is any less a cook, but there are certain dishes I like the way my dad makes it). Unfortunately, I can’t say the same about my dear hubby, but he would still cook upon request, following recipes to a “t” and still end up having me inside the kitchen answering his queries and sorting the ingredients for him. So, when I bumped into this recipe, saw the chef was a guy and read the numerous comments, I knew I had to try it!

Well, I wouldn't say this can beat the version they sell at hotels or make at Muslim houses back in Kerala. It may also not be the authentic version, but this is far better than the ones I have tried outside Kerala, and tastes pretty much like the biryanis I miss badly. A simpley yet great dish to cook up in your kitchen and to catch that awesome moment when you dig in to your bowlful. 

This is the third time I’m making it and this has proved to be an ultimate hit; every time giving me the taste which was long forgotten!

WHAT YOU NEED and HOW TO

For the chicken marinade:

Chicken, ½ kg, cleaned cut into medium sized pieces

Green chilies, 2, coarsely chopped

Ginger, ½ inch, chopped

Garlic, 4-6 cloves, chopped

Curd, ¼ cup

Salt to taste

Coarsely crush chilies, ginger and garlic, and mix along with salt and curd. Apply the marinade on the chicken and leave for 30 minutes.

For the masala:

Ghee, 1 tbsp

Onions, 2, thinly sliced (1 1/2 and 1/2 divided)

Raisins and nuts (optional, I did not use this because I'm particularly not fond of anything sweet in biryani)

Tomato, 1, chopped

Chili powder, 1 tsp

Coriander powder, 2 tsp

Turmeric powder, a pinch

Biryani masala, 1/2 tsp (I recommend Shaan)

Salt to taste

Water, 1/2 cup

Heat ghee in a wok and add nuts, if using and 1/2 thinly sliced onion. Fry until the onion is caramelized. Before you switch off, sprinkle a bit of sugar; this will keep the onion crisp. Remove from the wok.

Now add the rest (1 1/2) of the sliced onion. Once the onion turns golden brown add the masala powders, followed by tomatoes. When the tomato turns mushy, add salt to taste and then the marinated chicken. Fry on high flame for a couple of minutes. Add 1/2 cup of water, simmer, cover and cook. Keep checking in between for doneness, if there is too much gravy, uncover and cook for a couple of minutes; what we are looking for is semi-gravy.

For the rice: 

Ghee, 1 tbsp

Biryani rice, 2 cups (cleaned and soaked in water for 30 minutes)

Whole spices (cardamom, cloves, pepper, bay leaf, cinnamon) /Garam masala/biryani masala – 1/2 tsp

Hot water, 4 cups

Salt to taste

When the chicken cooks, boil about 4 cups of water. In another work, a larger one, add ghee and put the spices. My rice has turned yellow because I used biryani masala. Now, add the rice and stir fry on high heat for a minute or so. Pour the boiling water, mix well and add salt to taste. Reduce the heat, cover and cook. Check back at intervals of 5 minutes and when almost done, uncover, if water is yet to be absorbed. It should not take you more than 10-15 min to cook rice. 

For assembling: 

Ghee, 1/2 tsp

Caramelized onion (already prepared along with nuts and raisins)

Coriander leaves, a small bunch, chopped fine 

Mint leaves, a small bunch, chopped fine

Biryani masala, 1/2 tsp (optional)

Well, the original recipe called for dum. I sort of did the assembling part in two parts - 1. in the wok with the lid on and with dough stuck to the edges to not let the steam escape and 2. in a pressure cooker. In any case, the layering needs to be done.

Apply ghee  at the bottom of the vessel and spread a layer of rice. Top that with a layer of chicken masala, a sprinkle of coriander and mint leaves, caramelized onion along with cashews and raisins, if using. Repeat the process, taking care to end with a layer of rice. Finish with the last sprinkle of coriander and mint, caramelized onion. Sprinkle biryani masala over. 

Cover and steam in medium heat for 5 minutes. Leave it unopened until ready to serve.