BRIYANI originated from Persia and the known history of this dish dates back from 1800 to 1900. It was brought to North India via Afghanistan. The dish is popular among the Muslims since the Moghul empire and was once considered a royal dish. There are different varieties of Briyani but one of the simplest would be the Chicken Briyani.
Popular: The Chicken Briyani. Ingredients
1 chicken (Cut into pieces)
4 slices of ginger (made into a paste)
4 cloves of garlic (made into a paste)
1 red chilli and 1 green chilli (slit halfway)
4 small tomatoes
3 tsbp meat curry powder
Coriander leaves
Mint leaves
4 tbsp plain yogurt
1 tsp pepper
1½ cups of water
10 tbsp of ghee
Ingredients for frying
1 big onion- slice thinly
1 stick cinnamon
4 cloves and 4 cardamoms
6 almonds and cashew nuts (ground fine)
1½ tbsp tomato paste
2 medium sized onions sliced thinly and fried till golden brown
2 tsp briyani spices
Ingredients for rice
600g Basmati rice
2 tsp yellow food colouring
3tsp rose water
Method
Combine chicken with the garlic-ginger paste, chillies, tomatoes, meat curry powder, coriander leaves, mint leaves, yogurt, pepper, salt and ½ cup water. Heat ghee in a pot and add ingredients for frying till golden brown. Add chicken and fry, turn the pieces over a few times. Add one cup water and bring to boil. When boiling,lower heat, add ground almond and cashew nuts, tomato paste, fried onion slices and briyani spices. Leave chicken to simmer till almost dry. Then boil a large saucepan full of salty water. When water is boiling, put in the rice and boil till almost cooked. Remove from heat and drain water. In the pot used to cook the chicken, add one layer of rice and one layer of chicken. Mix yellow food colouring and rose water. Scatter mint leaves on the rice and cook over low heat till rice is cooked.
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