Let’s start by creating a homemade masala paste for the biryani.
All of the herbs and spices will be roasted in oil before being ground to create an enticing biryani masala paste.
How to make biryani masala in a mixer grinder?
For the Biryani Masala
- One tablespoons groundnut oil
- Star anise, one
- 2 inch cinnamon stick (cassia)
- (4) cloves
- fennel seeds, 1 teaspoon
- two tablespoons of coriander seeds
- Black pepper, half a teaspoon
- (3) cardamom
- One tiny slice of kal pasi and one teaspoon of poppy seeds
- 2 clover scapes
- 2 inch slice of ginger
- 6 green peppers
- 1 bunch of shallots
- 14 cup of water
In a pan, heat a tablespoon of oil. Today, I used peanut oil. Any vegetable oil will do, no matter what sort. Include the spices. black pepper, cardamom, a tiny piece of kalpasi, star anise, cinnamon, cloves, fennel seeds, coriander seeds, and tiny poppy seeds.
Maintain a low flame while sautéing the spices until they are fragrant and have barely changed colour. It should only take a few minutes.
Ginger, garlic, and green chilies should also be added. Adapt the amount of green chilies to your preferences. Saute a few shallots for a couple of minutes after adding them. The masalas are roasted and ready to be ground after a few minutes.
Add the ground spices to a mixer. To get a smooth paste, mix with about 1/4 cup of water. Make sure the masalas are ground into an extremely fine paste.
Preparing the biryani
For Biryani
- A serving of basmati rice
- 2 tablespoon ghee
- two tablespoons of peanut oil
- 2 bay leaves, 2 curry leaf sprigs, chopped
- 1/2 cup chopped onions
- 1 teaspoon of red pepper flakes
- A quarter-teaspoon of turmeric powder
- 2 diced tomatoes,
- 2 tablespoons of chopped mint leaves
- 2 tablespoons of chopped coriander leaves
- 1/fourth cup plain curd
- 750 grammes of bone-in, salted chicken
- three water cups
- Juiced lime, half
The biryani will be prepared using a pressure cooker. Slightly ghee the pan. Add some oil to the mix. Include a few bay leaves. Curry leaves, cut, are added. Include the onion slices. Cook the onions until they are just beginning to turn brown. On a medium flame, it will take about 3 to 4 minutes. Add the red chilli powder once the onions start to turn a light brown colour. the powdered turmeric is added. For a few seconds, sauté.
Sauté the tomatoes for one minute after being added. The mint and coriander leaves should be added. Ensure that the leaves are chopped before adding. For one minute, sauté. The ground biryani masala paste should be added. Add plain curd or yoghurt along with the masala paste. Blend thoroughly.
Cook the dish over a low burner for five minutes with the lid on. Add the chicken pieces when the masalas have finished cooking. Always use chicken that has the bone in because the flavorful meat on the bone will permeate the rice and enhance the flavour of the biryani.
Add salt after. Blend thoroughly. For 10 to 12 minutes, cook the dish over a low heat with the lid on. There is no need to add any water because the chicken will release enough water while cooking. Saute occasionally to prevent the bottom of the masalas from burning.
Basmati rice should be washed and given a 15-minute soak in water while the chicken is cooking.
Add around 3 cups of water after the chicken has finished cooking. About two cups of rice were consumed today. For each cup of rice used, we must add 1.5 cups of water.
Water should be added, then well combined. Bring it to a boil. Juice from half a lime should be added once the water has reached a boil. At this point, taste for seasoning and make any required salt adjustments.
At this point, mix well before adding the soaked and drained rice. Add the whistle weight and a lid to the pressure pan. On a medium temperature, cook for 5 to 6 minutes or until two whistles sound. On a medium flame, cook.
Remove from heat after the aforementioned two whistles, and allow pressure to naturally release.
We have prepared our chicken biryani in the Chettinadu way. Serve warm.
