Arabian Biryani

Mr. Parveez’s is from a family of Pathans and the family is believed to be the descendant of the Mughals. As much as the relationship is defined by few asharfis and some ancient utensils that are still owned by the family, and endless tales through “Baats” [people who keep records of families and generations in India]. The Indian version of ancestry. Mr. Parveez is very proud of the fact that he has Mughal blood line, and some how is connected to the fierce Mongolians.

I have lived in Jordan for around two years and I loved the delicious Jordanian food. During those days, I tried a dish called Maqluba, which is made with Rice, chicken, Potatoes, cauliflower and a few other vegetables. The spice level was low and decorated with nuts and raisins. Though I still don’t have the authentic recipe till date for Maqluba, and I do wish to make it some day. But till then, I thought of trying something close.

So, I got down to trying the Biryani that’s more connected to Mr. Parveez’s roots and that when I came up with the recipe of this Biryani. The inspiration came from different dishes cooked with Rice and Chicken in the middle east, specially Morocco and flavors used in early Mughal era. Hope you enjoy te recipe as much as I did.

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Arabian Biryani

Rice and Chicken cooked in layers with mild middle eastern flavors.

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Course

Main Dish

Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

1 hour

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 Lbs Chicken [with bones]
• 2 tsp Salt
• 1/2 tsp Garam masala Recipe in Masala
• 1 tsp Coriander powder
• 1/4 tsp black pepper powder
• 1/2 tsp Turmeric Powder
• 2 No. Onions Sliced
• 2 TBLSP Ginger garlic paste
• 1 cup Yoghurt
• 1/2 cup Water
• 1 cup Coriander leaves
• 4 No. Green chilies
• 1/4 cup Mint leaves
• 1 TBLSP Kewra water
• 1/2 tsp cardamom powder
• 1/4 tsp saffron
• 4 cup Basmati washed and soaked for 20 minutes
• 1/2 cup olive oil
• 1/2 cup Mixed nuts almonds, cashew and raisins [pan fried]

Course Main Dish Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 1 hour Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 3 Lbs Chicken [with bones] 2 tsp Salt 1/2 tsp Garam masala Recipe in Masala 1 tsp Coriander powder 1/4 tsp black pepper powder 1/2 tsp Turmeric Powder 2 No. Onions Sliced 2 TBLSP Ginger garlic paste 1 cup Yoghurt 1/2 cup Water 1 cup Coriander leaves 4 No. Green chilies 1/4 cup Mint leaves 1 TBLSP Kewra water 1/2 tsp cardamom powder 1/4 tsp saffron 4 cup Basmati washed and soaked for 20 minutes 1/2 cup olive oil 1/2 cup Mixed nuts almonds, cashew and raisins [pan fried]

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Instructions

1. Add oil to a pan. Once the oil is warm, add all the whole spices flowed by the onions and cook till the onions turn golden brown. You can take out a TBSP out for garnishing later.

   
2. 2. Add Ginger garlic paste and saute for 2 mins till the raw smell goes away.

   
3. Add turmeric powder, black pepper powder, coriander powder and salt. Add chicken to the pan and saute for 10 mins and add water and yoghurt. Add half of the green chilies and half of the coriander leaves. Cook till the oil separates.

   
4. In another pan, add a TBSP of oil. Add 1 Bay leaf, cardamom powder and mint leaves.

   
5. Add 10 cups of water and salt. Let the water come to a boil. Add saffron and kewra water. Drain the water in which the rice is soaked and add it to the pan. Let the rice boil till its 70% done and drain it.

   
6. Now take the pan in which you would dumm the biyani… Add some oil from the yakhni to the bottom. Add a layer of boiled rice, followed by all the yakhni and rest of the rice. Cover the pan with a cloth or aluminum foil first and further with the lid and bake in preheated oven 350 F for 30 to 35 minutes.

   
7. Be careful about removing the lid once the Biryani is dumm. Open it just when you are ready to serve.

   
8. Decorate with pan fried almonds, cashews and raisins. Serve it with cucumber and yogurt mint salad