Salem Biryani

 The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. There are various theories related to the origin of this scrumptious dish. Biryani originated from Persia and was brought to India by the Mughals.

I love reading about the Mughal Era and its food in the history. Its amazing to read about so much variety of food flavors that they added to the Indian cuisine…. Gulab Jamuns, Jalebis, Imartis, and so many other rich desserts and numerous curries and the most amazing out of all are Biryanis…so many varieties, so fragrant, so delicious and so different from one another. The best part was that they always incorporated local spices with their Biryani recipes coming up with distinguishably different flavors each time. Each region has a completely different way of making Biryani from another.

The state of Tamil Nadu has some really celebrated Biryanis, most of which have evolved in the state’s smaller towns. A beautiful example is Ambur Biryani. As the folklore says, Salem Biryani actually developed in a particular small hotel, a military hotel to be precise. Its funny but most of the restaurants serving Non vegetarian Biryani in Tamil Nadu are referred to as “Military Hotel”.

The best thing I like about these South Indian Biryani is that the ingredients are always pretty simple, nothing fancy, nothing that requires you to urgently run to a store and despite the simplicity, the outcome is always so deliciously fancy.

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Salem Biryani

Chicken Biryani from the state of Tamil Nadu

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

90 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Chicken Cut to small pieces
• 1/2 tsp Turmeric Powder
• 500 gms Long grain Basmati Rice Washed and soaked for 15 minutes
• 3 No. Onions sliced
• 1 No. Onion cut to cubes
• 2 No. Bay leaf One for the Rice and one for the Yakhni
• 4 No. cloves
• 1/2 tsp Shahi zeera 1/4 tsp for Rice and 1/4 tsp for yakhni
• 4 No. Green cardamom
• 4 No. Star Anise 2 For Yakhni and 2 for Rice
• 3 No. Cinnamon stick Medium size. One for Rice and 2 for Yakhni
• 2 tbsp Ginger garlic paste
• 1 tbsp poppy seeds Khuskhus. Washed and soaked in water for 15 minutes
• 1/2 cup Coriander leaves
• 10 No. Green chilies Slit. Less if you prefer your Biryani less spicy
• 2 No. Tomatoes chopped
• 1 tsp Garam Masala Powder
• 1.5 tsp Coriander powder
• 1.5 tsp Red chili powder
• 2 cups Yogurt Whisked
• 2 tbsp Lemon juice
• 1/4 cup Mint leaves
• 3 tbsp Ghee
• 100 gms Oil
• 1 tsp Salt More or less according to your taste
• 14 cups Water

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 90 minutes Servings people MetricUS Imperial Ingredients 1 No. Chicken Cut to small pieces 1/2 tsp Turmeric Powder 500 gms Long grain Basmati Rice Washed and soaked for 15 minutes 3 No. Onions sliced 1 No. Onion cut to cubes 2 No. Bay leaf One for the Rice and one for the Yakhni 4 No. cloves 1/2 tsp Shahi zeera 1/4 tsp for Rice and 1/4 tsp for yakhni 4 No. Green cardamom 4 No. Star Anise 2 For Yakhni and 2 for Rice 3 No. Cinnamon stick Medium size. One for Rice and 2 for Yakhni 2 tbsp Ginger garlic paste 1 tbsp poppy seeds Khuskhus. Washed and soaked in water for 15 minutes 1/2 cup Coriander leaves 10 No. Green chilies Slit. Less if you prefer your Biryani less spicy 2 No. Tomatoes chopped 1 tsp Garam Masala Powder 1.5 tsp Coriander powder 1.5 tsp Red chili powder 2 cups Yogurt Whisked 2 tbsp Lemon juice 1/4 cup Mint leaves 3 tbsp Ghee 100 gms Oil 1 tsp Salt More or less according to your taste 14 cups Water

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Instructions

1. Add Ghee to a pot. Add Shahi zeera, cinnamon stick, Bay leaf and mint leaves to it. Saute for 1 minute.

   
2. Add water to the pot. Also add 1/2 tsp salt.

   
3. Let water come to a boil. Drain the water that Rice was soaked in and add the Rice to the pot.

   
4. Once the Rice starts dancing on top, they are almost cooked. This should take around 7 to 10 minutes. You can check by taking a grain between your fingers. The middle part should be soft. Drain the water out.

   
5. Soak the poppy seeds in water for 15 minutes.

   
6. Take a blender and add Poppy seeds, Coriander leaves and Onion cubes.

   
7. Also add Ginger garlic paste.

   
8. Grind to a smooth paste.

   
9. Add Oil to another pan. Add Bay leaf, Star Anise, Shahi zeera, green cardamom and Cinnamon stick. Saute for 1 minute.

   
10. Add sliced Onions and cook till they turn Golden brown.

    
11. Take 1/4 of it out to be used for garnishing later . Add the green paste we made. Cook for 2-3 minutes or till the raw smell goes away.

    
12. Add chopped tomatoes and Green chilies. Cook on low to medium heat till the Tomatoes are completely soft.

    
13. Add the chicken and Saute till it changes color. Around 5 minutes.

    
14. Add Red chili powder, Coriander Powder, Salt and Turmeric Powder. Mix well.

    
15. Add Yogurt and mix well and let the Yakhni cook. Should take 10 minutes.

    
16. Start layering the Yakhni over the Rice in a flat pan. Add 1 tbsp Ghee on top.

    
17. Cover with Rice for the last layer. Add a little fried onions and mint leaves. Cover the pan and seal it . Place the pan on a Tava. Cook on high flame for the first 5 minutes and then on low flame for another 20-25 minutes.

    
18. Remove the seal and open the pan.

    
19. Serve your Biryani with Raita or Dalcha.