I was still skeptical to experiment this Biriyani probably by seeing the ingredients list.A Biriyani without coriander and mint leaves ? How that’s going to taste now ? Above all,adding 2 tea spoons of jeera/cumin powder made me doubtful more.But how can you think that about a recipe from Sanjeev kapoor ? Yes,finally I made it this weekend to experience the ‘real’ and ‘original’ version of Biriyani from Mumbai !! It’s truly a delicious biriyani with less spices.Since it uses oil,that may sound more healthy for you.I have found it as a dearly different biriyani to enjoy once in a while !! It’s worthy and meaningful to try this one,really.
To Cook Rice
1.5 cups Basmati rice,soaked
4 cups water
salt as needed
To Deep fry
3 large onions,sliced
2 large potatoes,diced
To Cook chicken
400 gms boneless chicken,cut into 2 -inch pieces
1 large onion,sliced
2 medium tomatoes,chopped
1 and half tsp garlic paste
1 inch ginger,cut into thin strips
1 cup curd
2 tsp chilly powder
2 tsp roasted cumin powder
1/2 tsp turmeric powder
Salt,oil as required
To arrange the layers
1 tsp garam masala powder
Few drops of Kewra essence
- Wash,drain the rice and cook in four cups of water and salt till three-fourth done.Drain and Keep.
- Deep fry three sliced onions till golden brown.Deep fry the potatoes in the same oil till light brown and keep.
- Heat 3 tbsp oil in a deep pan and roast the one onion sliced and garlic paste till onion turns light brown.
- Add tomato pieces and cook till the oil seperates.
- Now add chicken pieces,roasted cumin powder,chilly powder and turmeric powder.Saute till the raw smell disappears and the masala is well coated in chicken.Pour 1/4 cup water and simmer till half done.Add the potatoes,ginger strips,curd and salt at this stage and cook for 7-8 minutes more.The gravy should be thick and almost dry.
- Now reduce the heat and arrange the cooked rice over the chicken pieces.Sprinkle garam masala powder,kewra essence and browned onions over the rice.Cover and cook for 10 more minutes in law heat.Switch off the stove and keep it idle for some more time.
- Serve hot with curd/raita and pickle !
*Recipe Source : Sanjeev Kapoor