Edition Super-Mom: On special demand!
I love my Mom, just ‘coz she makes the most yummilicious biryani in the world (and maybe for some yet-to-explore other reasons too)!!! <Eeks!>
To all my friends and family who’ve been pestering me to share the recipe, here’s to the most lip-smacking, aromatic and finger-licking biryani in the world… Put your drool guards on.. and read on!
- Long-grain Basmati rice – 1 kg
- Chicken drumsticks – 8
- Sliced onions – 2 (big)
- Finely chopped tomatoes – 2 (medium)
The flavour enhancers:
- Red chilli powder
- Black pepper powder
- Cinnamon powder
- Oil – 4 tbsp
- Pure ghee – 1 tbsp
- Lemon juice – 1 tbsp
- Salt – to taste
The aromatic secrets:
- Home-made garam masala -> psst… exceptionally tasty, secret recipe
- Saffron strings soaked in 1 tsp of milk
- Bay leaves
- Cinnamon sticks
- Mace / Javitri
- Clove pods
- Whole black pepper
- Green chillies
- Coriander leaves
Serves: 6 (if you’re just eating biryani ;))
Rice rice baby:
— 1 cup rice: 2 cups water
— 1 kg rice: ?? (Double the amount of water) 😀
- Set water to boil in a pan.
- Add oil, salt, cinnamon sticks, bay leaves, javitri/mace.
- Add some golden brown onions to it.
- When water starts boiling, add immediately-washed basmati rice to boiling water. The trick is not to soak the rice.
- Let it boil in high flame, till the level of water reduces. Then simmer the flame.
- Stir to check if almost cooked.
- At this point, add pure ghee as droplets in different spots, and saffron milk. Do not stir.
- Allow it to continue cooking.
- Add freshly chopped coriander.
- Keep the rice aside.
- It’s chicken spa time – Clean, wash, remove fat and slit the chicken properly (so that the spa chemicals, namely masala/spices seep in)
- Fry onions in a pan, till golden brown.
- Take out and keep it aside for garnishing.
- Take another portion of onions, fry till transparent.
- Add chopped ginger, garlic, chillies. Add tomatoes. Stir well. Keep aside. – easy, simple! 😉
- To the same pan, add little oil. Add sliced chicken to it. Cover it for some time, till it leaves/releases water.
- Cover it and let it fully cook, on medium fire.
- Sprinkle cinnamon powder, black pepper powder, red chilli powder and home-made garam masala.
- Add the most obvious white powder (hell yeah, salt!)
- Add chopped coriander leaves.
- Mix everything well.. and at last, pour lemon juice on each piece. Be careful to evenly distribute the juice, without confining it to one portion.
Let’s give some ‘dum’:
Dum is the art of covering the cooked biryani for an extended period, to let the aroma and essence of every spice seep through the mix for a romantic flavour-play!
— > Add the cooked rice to the chicken pan and cover it tightly for dum.
— > Before serving, mix well, and this is when you see the different colours and flavours of biryani basking in the magical fragrance of Mom-made Biryani!
#FancyThrills a.k.a. Garnishing:
Garnish with golden brown onions.
Buy 1 Get 1 FREE:
Free raita recipe:
- Onions, tomatoes, coriander leaves – finely chopped.
- Add the above to beaten curd.
- Salt to taste + red chilli powder.
Secrecy (for keeping the recipe hidden for years): 2/10
Overall rating: 100/10 <no wonder my Math, Accounts, Tax profs hated me!>
Read – Drool – Eat – Share – Thank my Mum!