This Biryani is a signature dish from Belgaum, cooked with baby potatoes and flavored with saffron and cream. Belgaum is a place in Karnataka and I have a sister in law who belongs to that region, but this isn’t a recipe from her though. In fact, in my family no one makes chicken Biryani combined with any vegetables.. Yupp!!! you got that correct, They are hardcore non vegetarians specially when it comes to Biryanis. Bengaluru does have the tradition of cooking meat or chicken Biryanis with carrots and peas but it still isn’t something that is seen very often or is enjoyed much either.
Coming back to Belgaum Biryani, its great for people who prefer their Biryani a little creamier with the spice and also if you like the flavors by Coriander leaves, mint leaves and green chilies but don’t like the texture between your bites. Blending them adds the flavor without you having to be cautious between your bites to not bite on that chili… The potatoes add their own crisp flavor and its beautiful in its own way.
I can give out more options to cook this Biryani completely vegetarian or with meat or fish. Contact for more details.
Print Recipe
Belgaum Biryani
Biryani from Belgaum, a region in the North of Karnataka, India. Cooked with potatoes, this biryani has a very delicious and distinct flavor.
Votes: 2
Rating: 5
You:
Rate this recipe!
|
|
Votes: 2
Rating: 5
You:
Rate this recipe!
|
Instructions
Make a paste of the ingredients below:
fresh green coriander , Mint leaves , Green chilies, Ginger Garlic paste and White Onion.
Put everything in the blender together.
The paste should be nice and smooth.
Wash the chicken. Drain and rub the ground paste. Leave it in for 15 mins.
Add the yoghurt, garam masala and salt. Mix well. Leave it to marinate for 1 hour.
Do not peel the potatoes, wash them properly and dice them. Prick them with a fork. Rub salt on the potatoes and put them aside for 10 minutes.
Heat a little oil and fry them for 5-7 mins and set them aside.
Boil around 2 liters of water and add 1 tsp of oil to it. Once the water boils, add 1 tsp of salt and add the rice and boil for around 7-8 minutes, till its around 2/3 done. Drain and transfer to a wide pan.
Cook the chicken now. Heat ½ cup of oil in a pan. Add onions and fry till they are golden brown. Remove half and set aside.
Add the marinated chicken to the onions in the pan. Fry stirring constantly and let the contents come to a boil. Continue frying on medium flame till the oil starts to surface.
Add a little water, around a cup and cook covered till the chicken is two third done.
Now add fried potatoes and cook on slow flame on 5-7 mins till the chicken and potatoes are tender, around 5-7 minutes. When the yakhni is done, there should be around 1.5 cups of gravy left.
Now assembling the Biryani. Spread the rice and then chicken yakhni over it.
Sprinkle saffron mixed with warm milk, melted ghee, and fried onions. Dot with cream.
Cover with tight fitting lid and cook for 1-2 minutes on high flame, then on slow flame for about 15-20 minutes till the rice is done.
Serve with Raita or Dalcha.
Enjoy!!!
All muslim families, pre ready mirch masala, which also brings flavour to sukkha mutton, mutton curry, chicken curry etc. They also add ovwr the top freshly ground bhuna onion, one or two green chillies, cloves, cinnamon, coriander leaves, roasted mota jeera, and above all important one, bhuna hua khopra. All ground on stone grinder and stone gundu kallu.
All these have unique flavours.
We from village, learnt adding potatoes to curries, becoz we were exposed to potatoes very rarely.
Our village falls in northeast region, where they are not used to the cultivation of potatoes, contrary to Belgaum region falling into Konkan region.
Your recepie is good.
Alas, gone are the days of saffron! Can’t use becoz it is exorbitantly expensive and even if you pay more, you won’t get quality stuff like in middle east countries.
The days of 1950 to 1970, wherein I saw Belgaum with 45 inches or more rains, the red hue on our skin becoz of red soil all over, the slow death of marathi , language, houses with black tiles, the huge buffaloes with long horns and those 9 or 10 talkies .
Now all changed!!!
Thank you for your comment and appreciating my recipe. I have a Sister in Law from Belgaum and she still visits it quiet often. Though I have never been there but its nice to know it from you.