It’s truly unfair to call biryani only a food, In Pakistan; biryani is a tradition to celebrate, when it’s aromatic scent frames over the house, it magically seduces the moods of the beings living in.
All of us have encountered biryani variously, either a man or a woman, each has become a chef for biryani once or more. Hence a delightful experience for Pakistanis over all.
The magnetism of it is just irresistible, it’s dear to every Pakistani living anywhere out on the globe.
With me being candid to kitchen life, a little amendment I have made to the structure of Biryani, frankly it was a sincere try but trust me, it turns genuinely flavourful.
So I had my hands on “Tikka Biryani “
Ingredients for biryani masala:
Nutmeg 1/2
Star anise 2
Whole black pepper 12
Cinnamon sticks 2
White cumin seeds 2 tsps
Green cardamoms 3 to 4
Cloves 1/2 tbsps
Black cumin 2 tsps
Bay leaves 4
Grind the above ingredients and keep aside.
The above masalas can be replaced with only one pack of Shan biryani masala for convenience.
More to Add:
Mace 1/2 tsps
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Salt 1 tbsp
Delhi mirch 2 ( grounded)
Cloves 12
Turmeric 1/2 tbsp
Nutmeg 1/2 tsp
Tomatoes diced 4
Onions sliced 3
Potatoes 3 (cut in small portions)
Oil 3/4 cup
Yoghurt 1 cup
Ginger garlic paste 2 tbsps
Chicken pieces 1 kg
Rice : 2 glasses(in my desi measurement)
Procedure:
In a cooking pot, pour the oil, throw the sliced onions and cook on a medium heat.
Till it gets nice golden colour, add the whole spices(cloves, black pepper, cumin, mace, green and cardamom, 1 cinnamon stick).
Add the diced tomatoes, get the masala soften, add yoghurt, salt and red pepper, plums, Deghi mirch in powdered form, coriander powder, ground biryani masala and potatoes. Cover with the lid. Stir with the spatula so masala doesn’t get stick to the pot.
Cook for 15 minutes till the oil floats on the surface, and potatoes get mash able.
Optional: Shan biryani masala can be added in place of the masala prepared in grinder.
Tikka part:
Marinate the chicken with Shan or National Tikka masala, add the vinegar and ginger garlic paste.
Let it rest for two hours minimum,
Fry in pan on a medium flame with a little oil in.
Give coal smoke when done.
The watery secretion of the chicken pieces can be put in the masala being cooked on the other flame; it would enhance the flavour.
Rice part:
Soak the rice in water and boil in a pot with dried whole spices ( cloves 5, cinnamon stick 1, whole black pepper 5,cumin 1 tbsp), strain the rice when half done.
Layering part:
In a pot, add the masala, now place the chicken pieces one by one, add the rice, now again the masala, next the chicken pieces, now cover with half boiled rice.
Throw the yellow colour roughly and cover with the lid.
Leave it on a low flame till 10 minutes and do leave it without flame for at least 15 minutes, so that the flavours amalgamated perfectly.
Thing to remember:
Adjust the salt according to your taste, if you are adding the home made masala then do add salt as per the recipe states in packed masala the salt is already in, do not over add it.
JzkA
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