Mughlai Murgh Biryani !!

Mughlai Murgh Biryani !!

History & Background: (Good to know 'Gyaan')

Biryani originated in Persia and came to India along with Persian Invaders; initially Biryani was a simple affair of rice and meat baked together in the handi. The Invading Persians fighters found it easy to prepare Biryani as it was wholesome, easy to prepare and easy to carry around. It was much later that the 'Khansaamas' (cooks) of Moghul emperors took the Biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, Biryani's is baked in the cauldron (metal n even earthen) over a slow or medium flame so that the aromatic spices and juices from the meat permeate the rice. In India, Biryani has evolved over the years and one can find numerous recipes that cater to a particular taste, region, religion or even geographies. However, the ones that are most popular in India and around the world are Mughlai Biryani or Awadh ki Biryani and the Hydrabadi Biryani.

Biryani word derives from the Persian word Birian, which means "roasted before cooking." Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and spices. Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means "cooked." Both meat and rice are cooked separately, then layered and baked.

It has three steps. First, the meat is seared in ghee (Clarified Butter) and cooked in water with warm aromatic spices till tender. The meat broth is drained. Second, the rice is lightly fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and cooked rice are layered in a handi. Sweet flavors are added. The handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

Historians claim that the earlier Nawabs of Hyderabad wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Hyderabadi Biryani is of two types, the Kachchi (raw) Biryani, and the Pakki Biryani.

The kachchi gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

In a pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are already cooked before baking.The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

A Biryani is accompanied with Dahi chutney (yogurt and onions); Mirchi ka salan - a green chili curry. It may also be accompanied by Bagare Baingan (Roasted Eggplant).

So lets get down to it then...today we are going to make Kachchi Chicken Biryani and for that we need the following

 















Ingredients for the marinade:

1 ^1/2 cup yogurt

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon chopped green chillies

1 ^1/2 teaspoon cumin powder

1 ^1/2 teaspoon chili powder (Use only Kashmiri Degi Mirch)

2 ^1/2 teaspoon ground coriander

1/4 cup chopped mint leaves

1/4 cup chopped cilantro leaves

1 cup fried shallots/onions

1/4 teaspoon ground mace (Javitri)

3-4 black cardamom (Badi Elaichi)

5-6 Green cardamom (Hari Elaichi)

7-8 Cloves (Laung)

2 bay leaves (Tej Patta)

1 tablespoon black cumin (Shahi Jeera)

2 One Inch long Cinnamon sticks.

Juice of one fresh medium sized Lemon.

¼ Cup ghee (clarified butter) or refined oil.

Salt and cracked black pepper 1 tablespoon or as per taste

Other ingredients:

1 Kg chicken with bones, chop into pieces of your choice. ( I prefer smaller ones)

3 cups uncooked basmati rice, washed and soaked in water for about 1 hour ( I strongly suggest Golden rice for users who are newbies and don't want to have Biryani with overdone rice)

3 bay leaf

1/2 tablespoon caraway seeds

1/2 teaspoon garam masala

1/4 cup chopped mint

1/4 cup chopped cilantro

1/4 cup fried shallots/onions

1 tablespoon salt

1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water

2 tablespoons ghee (clarified butter)
1 large lemon sliced with skin

Directions:

•  Mix all ingredients for the marinade in a large mixing bowl. Add chicken pieces and toss together. Marinate the chicken for minimum 2 hours. I keep the chicken marinated overnight that really brings out the flavors. The marinade should have dahi and ghee (or refined oil) on the higher side...it will help the chicken to cook and avoid burning.

• This is THE most important step in Biryani preparation. Boil about 6 cups of water in a large saucepan. Add salt, bay leaf, Sahi Jeera or caraway seeds and garam masala into the water. Add rice and cook until the rice is half cooked, stirring occasionally. Once you see that rice is half done remove half the quantity from saucepan and keep it aside. Now after 5-7 minutes or when the remaining rice in saucepan is 70 % done remove it from the flame drain the water. Discard bay leaf.

• Place the marinated chicken on the bottom of heavy bottomed Dutch pan (preferably cast iron). Layer first batch of the half-cooked rice on top of the chicken. Sprinkle chopped mint, cilantro, fried shallots and a couple of lemon slices onto the rice. Now add the second layer of 70% cooked rice and again sprinkle chopped mint, cilantro and fried shallots and a couple of lemon slices onto the rice. Drizzle ghee and saffron water onto the rice.

• Cover the pan with the lid. Make sure that it's airtight ( You can use cheap canned dough, roll it and seal the edges of the lid with it). Cook on low heat for about 30-40 minutes.

• Remove pan from the stove, let it sit for about 10 minutes before opening. To serve, mix the chicken and rice in the pan, and then transfer to the plates. Serve warm with raita and onion rings.

For Lip smacking Kachchi Chicken Biryani, keep the following things in mind;

• The type of rice you choose is very important. I prefer Golden Rice to Basmati…because the recipe has so many ingredients n spices, one would not miss on basmati flavor and the golden rice has a long grain and does not easily overcook. If you still choose to go for the Basmati varieties go for it…but in any case soak the rice in water for half an hour. 

• It is VERY important…ALWAYS go for a heavy bottam pan or cooker for Biryani. If you don’t have one then first place a flat griddle over the flame and then place your biryani pan over it.

• Last but not the least completely seal off the pan with wheat dough. “Dum laga dum laga”…have loads of patience when cooking Biryani because half the taste of the Biryani comes from the ingridients and the rest from the cooking process and ones patience.

        Cook your Biryani over slow flame…don’t rush!!!

             “Patience is bitter, but its fruit is sweet” - Jean-Jacques Rousseau