Nawabi Biryani

Lunch on a Friday – Biryani. Food for an occasion – Biryani. Guests coming for a party – biryani. biryani is a special dish suitable for any gathering. In my home, Friday is incomplete without it. There are so many varieties of biryani that one can never get enough of it. This particular version of Biryani is one that fits for the Nawabs – hence the name Nawabi Biryani. Rich with cream and nuts, this is going to linger on your tastebuds long after you have it. This flavorful dish is easy to make, perfect for beginners as well. So try your hand out at this yummy biryani and let me know how it turned out.

500g chicken ( medium pieces)
1tbsp ginger garlic paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp jeera powder
1tbsp chili powder
1 tsp salt

For the gravy:
4 big onions
3 tomatoes
1 tbsp chili powder
1 tsp turmeric powder
1 tsp coriander powder
3 green chilies
1 cup yoghurt
1/2 cup chopped coriander leaves
2 tbsp chopped mint leaves
4 tbsp butter
1/2 cup cream
Salt to taste

For rice:
2 cups long grain basmati rice
3 cloves
1 inch piece cinnamon
1 tsp whole cumin seeds
3 cardamom
1 bay leaf
1 tbsp grated ginger
2 tbsp ghee
Little bit of red food color

Additional ingredients:
1/2 cup fried onions
1/3 cup fried cashews

Marinate chicken with all the ingredients under marination. It is better to leave it overnight for better taste.

Fry onions and cashews and keep aside.

For the gravy, heat butter in a thick bottomed pan, and cook onions till golden brown. Add salt, chili powder, turmeric powder and coriander powder. Add chopped tomatoes and let it cook for 5 minutes or till the tomatoes are soft. Then add the marinated chicken and green chilies. Add yoghurt when the chicken is half cooked. Now add the cream and mix well. Add chopped coriander and mint leaves.

For the rice, Boil water with the cloves, cinnamon, cumin seeds, cardamom, bay leaves, grated ginger and salt. Then add the rice, ghee and food color. Food color is totally optional. I add a little bit of it to give a beautiful color to the rice. Cook till the rice is 3/4th cooked. Strain in a strainer.

Layering the biryani:
Take a big vessel and cover the base with the first layer of gravy. Top it with a layer of rice. Add fried onions, fried cashews, chopped coriander and mint leaves and a big tbsp of ghee. Now add another layer of gravy and rice and top it with the same. Cover it with foil and cook on dum for 15 minutes.

Now enjoy your delicious Nawabi biryani with yoghurt raita!

This post has been linked to :

Full Plate Thursday


Comments 4

Leave a Reply

%d bloggers like this: