Dry roast all the whole spices on a hot tawa, till they start to release their aroma.
Take them off the heat and let them cool a little following which blend them to get the powdered spice.
Sieve the ground spice and store in an airtight container.
To prepare the rice, take 4 or 5 cups of water in a pan and bring it to a boil.
Add couple of green cardamom, 1 clove and a cinnamon stick. Add a pinch of salt.
When the water starts to boil, add the rice and cook till it is done. Drain the extra water.
Clean under running water to get rid of excess starch and salt. Take a flat plate and spread the rice.
Slice the onions and fry them with a pinch of sugar in 2 tbsp oil till they caramelise
We will use half of the onions to cook the chicken and half for assembling the final dish.
Peel the garlic and ginger, blend them in a blender with a spoonful of water till you get a smooth paste.
The ratio of ginger and garlic should be approximately 1:3.
Take 2 spoonful of warm milk and add a pinch of saffron strands and keep it aside so the milk gets the color.
Wash the chicken pieces and pat them dry with a kitchen towel or clean cloth.
Heat 2 tbsp of oil in a pan and sear all the chicken pieces.
After the chicken pieces starts to get a golden brown color, add half of the fried onions, all the ginger-garlic paste, plain curd, 1 tbsp biryani spice-mix, 1 tbsp red chili powder, 2 tsp rose water (if you are using rose essence then use 1 tsp), 1 tsp Keora water and salt.
Mix well and bring it to a simmer. Reduce the heat and let it cook for at least 20 mins.
Check occasionally, if required add a little water. We do not want a lot of gravy.
When done take the chicken off the heat and keep them in a separate bowl.
Take two potatoes, cut them into four pieces each and cook them in a pressure cooker with a pinch of salt. When done keep them aside.
In the same pan, after finishing the chicken, fry the boiled potatoes till they start to acquire some golden color. Turn off the heat.
Now that we have all the elements of biryani ready, we just need to assemble them.
Take a heavy bottomed pan.
In the pan, put the potatoes, chicken at the bottom, top it up with 2 tbs of gravy, some fried onion and a pinch of biryani masala.
Now add a layer of rice. Top it up with fried onion, 1 tbs of gravy, a pinch of biryani spice-mix and 1 tsp of saffron milk.
Put another layer of rice. Top it up with fried onion, 1 tbs of gravy, a pinch of biryani spice and a tsp of saffron milk and boiled eggs.
Drizzle the ghee on the top.
Cover the pan with a lid. Try to use a pan with a tight fitting lid. Put the pan on low flame and cook it for 10 mins. Turn off the heat and let it rest for another 5 mins.
Before starting to cook, wash and soak the rice for at least half an hour.
Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
Heat oil and ghee in a pressure cooker and add in the Masala paste. Add in the mutton to the pan.
Add in two cups of water and add in the salt.
Add in the curd and red chilli powder.
Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.
Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
Wait for it to boil. Add in the lime juice.
Cover the pan with a lid and let it cook for the first 4 minutes on medium flame.
Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
After that time, open the lid and mix well. The rice will be 3/4 cooked. Cook for a couple of minutes more.
Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
This is a signature dish from Ambur town in the district of Tirupattur in northern Tamil Nadu…..and this is one of the simplest biryani recipes
750 gm chicken
3/4 cup hung yogurt
3 tomatoes chopped
1 tsp ginger paste
1 tsp garlic paste
1/3 tsp turmeric powder
A few sprigs of fresh coriander, chopped
A few mint leaves
400 gm jeera samba rice
2 bay leaves
4 green cardamoms
4 medium onions, finely sliced
2 tsp red chilli powder
2 tsp coriander powder
1 tsp oil
1/2 cup oil
1 tbsp ghee
Salt to taste
Marinate the chicken with yogurt, tomatoes, ginger garlic paste, turmeric powder, coriander and mint leaves and salt and mix well. Allow to marinate for 1 hour
Wash and soak the rice for 30 minutes. Drain out the water. Boil about 2 litres of water with 1 bay leaf, 3 cloves, 2 green cardamoms, 1 tsp oil and salt. When the water starts to boil, add the rice and cook for about 7-8 minutes till two-thirds done. Drain the water and transfer the rice to a wide dish
To cook the chicken, heat 1/2 cup oil in a wok and add 1 bay leaf, 3 cloves, 2 green cardamoms. Add the onions and fry the onions till golden brown. Add the marinated chicken and keep stirring till the contents come to a boil. Cook till the oil starts to surface. Add red chilli powder, coriander powder and salt and cook for another 4-5 minutes. Add a little water and cook till the chicken is tender. When done, there should be about 1 cup gravy left.
Now take a wide heavy bottomed pan. Transfer the chicken into the pan. Add the rice over it and mix gently. Add 1 tbsp melted ghee over the rice. Cover with a tight lid and cook on low flame till rice is done.