Omani-Hyderabadi Dum Biriyani

My first attempt to make biriyani (5 years back), was a complete disaster! I had even thought i can never make it in my life time and i gaveup.

After marriage, like all indian girls, came my turn to make biriyani...it was then i browsed, collected recipes from Omani friends and ended up with this simplified, easier and fusioned version. The blend of Omani richness and Desi spices, makes it a truely international recipe!

Ingredients:

2 Medium Onions, sliced lengthwise
1-2 Tomatoes, finely chopped
Saffron Powder diluted in 2-3 tbsp water
1 tbsp - Lime Juice
1 tbsp Rosewater
Ghee/Oil generous amount

For Chicken Marination:

1/2 kg chicken, cut into medium pieces
3/4 tsp Turmeric Powder
1 1/2 tsp Corriander Powder
1 1/2 tsp Chilli Powder
1/2 Cup Curd
1 tsp Poppy Seeds
1 tsp Garam Masala Powder / Omani Masala

4 tbsp Ginger-Garlic Crushed
3-4 - Slitted Green Chillies
1 Sprig Curry Leaves
A Hand Few of Raisins, Cashew and Almond
Spices - 5 Cloves, 2" Cinnamon Stick, 2 Bay Leaves, 1 tsp Fennel Seeds, 1 Star Anise, 4 Cardamoms and 2 Black Cardamoms
Add salt keeping in mind the rice and chicken

Mix all of the above, marinade the chicken overnight in the mixture (always keep the chicken in the refrigerator during marination)

For Cooking the Rice:

1/2 kg Basmati Rice
1 tsp Salt
1 tsp Cumin Seeds
1/4 tsp Carraway Seeds
1 tsp Fennel Seeds
1 tsp Cidar Vinegar/Lemon Juice
2 tsp Oil

For Garnishing:

2-3 tsp ghee
1/2 bunch coriander leaves, chopped
1/4 bunch mint leaves, chopped
Onion Chips (finely chopped onions deep fried in oil)
(Omani style of garnishing will include deep fried egg plant pieces, fried eggs and/or french fries)

Method:

Step 1: Heat oil in a wide aluminum dish, fry onions, followed by tomatoes, and when done, add the marinated chicken and keep stirring

Step 2: (2nd step should be started simultaneously along with the 1st step) Wash, drain and cook the rice separately along with the above mentioned items and double quantity of water. Remove and drain the rice when it is 1/2 cooked

Step 3: Now, when the rice is done, it can be layered completely over the chicken masala

Step 4: Over the rice, pour saffron water in circular motion, then followed by rosewater and 1 tbsp lime juice (also in circular motion)

Step 5: Now dum the biriyani using a flour dough, or a heavy/tight lid for 10 minutes on medium flame (For the Dum, i usually cover the aluminum dish using a wet white cloth, place a pan filled with water over the cloth, and a huge/heavy stone on top of the pan to make it completely sealed and uniform distribution of heat)

Step 6: End of ten minutes, open the coverings and pour the ghee and all the garnishing items, and without stirring or mixing leave the lid semi closed (do not mix or stir for 10-15 minutes after opening, this will allow proper setting of the rice and chicken masala)

Serve hot with raitha, brinjal chops/chicken saloona and pickle.

(Picture shows Biriyani, Raitha and Pudhina Pepper Chicken)