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)

Malabari Chicken Biryani

Biryani is by far the most popular and preferred rice recipe around the globe. Chicken Biryani is the king of all, and a favorite of many.  Among the umteen versions of biryani, my specialisation is a fusioned-version of Omani-Hyderabadi Dum Biryani.

Recently, i wanted to try something new apart from my regular style, so ended up with the 'Malabari Chicken Biryani'. The Malabari Chicken Biryani, as the name suggests, is a form of biryani cooked in the Malabar region of India. It has a lengthy, laborious preparation, but the work is definitely worth it! This royal dish is sure to draw you in with its lingering aroma and lip-smacking taste.

Ingredients:

1/2 kg chicken, cut into medium pieces
1/2 kg basmati rice
250 gm onion, sliced finely
2 big tomatoes,finely chopped
1 1/2 tsp Malabari biryani Masala

1/2 tsp Corriander Powder
1/2 tsp Chilli Powder
1/2 cup curd
1/2 bunch coriander leaves, chopped
1 small bunch mint leaves, chopped
Lime Juice - 1 tbsp
ghee/oil as needed
salt to taste

Chicken Marination

1 tsp kashmiri chilly powder
1/4 tsp Garam Masala
1/2 tsp turmeric powder
salt

(Note: Marination should be done for 2-3 hours. Marinating overnight will enhance the taste)

To grind to a fine paste

25 gm ginger
25 gm garlic
1-3 green chillies
1/2 tsp poppy seeds, soaked in hot water for half an hour

For Garnishing

Cashews
Almonds
Raisins
Finely chopped Onion (fry a handful of onions)
(I used some fresh green peas too)

Method:

1. Shallow fry the chicken pieces till light brown (this will keep the chicken pieces intact in Biriyani)

2. Heat oil/ghee in a kadai and fry the cashews, almonds, raisins and onion, keep aside

3. Heat oil/ghee in a deep vessel and fry the remaining onion till light brown, then add tomatoes and ginger paste to this and fry till the raw smell disappears

4. Now, add curd and salt, followed by the chicken pieces and mix well

5. Cover and cook on medium flame

6. When it is half cooked, add the lime juice, corriander powder and chilli powder

7. Now, add the malabari chicken masala, mix well and cook till the water is absorbed

8. Now, Wash and drain the rice. Heat ghee in a heavy bottomed deep vessel and roast the rice till soft and water is dried

9. Now, cook the rice separately, with salt and double quantity of water. Remove and drain the rice when it is 3/4th cooked

10. Now the layer assembling can be started

11. Take a wide aluminum dish, spread a layer of the cooked chicken masala, then spread the rice over the first layer of chicken and sprinkle little biryani masala, fried cashews, raisins and onion over this and layer again with chicken and continue the whole process

12. The final layer should be rice with garnish

13. Now dum the biryani using a flour dough, or a heavy lid for 10-15 minutes (depends upon your rice texture and chicken tenderness)

14. Open the lid and allow to set (without mixing), then serve hot with raita and brinjal chops.

Kozhi Kozhumbu (Chicken Curry)

May there be a flower without fragrance, or a movie without heroine...but can there be a food blog without a chicken recipe?...incomplete right!

Here is my first chicken recipe, to make it complete!

(Warning! Prepare yourself with adequate Idly/Dosa batter, or be ready to slurp uncountable Appams...as this Kozhi Kozhumbu is sure to deplete all your batter with its incredible taste and mesmerizing aroma)

Ingredients: 

Chicken: 1/2 kg (washed and marinaded in 1 tsp lemon juice, 2 tbs curd and little turmeric powder)

Sesame Oil - Adequate (sesame oil gives the traditional taste of kozhikozhumbu; you can even use oil of your choice)

Onion: 1 cup

Tomato: 1 cup

Ginger-Garlic Paste - 3 tsp

Turmeric Powder - 1/2 tsp

Chilli Powder - 1 1/2 tsp

Corriander Powder - 2 tsp

Garam Masala/Meat Masala - 1 tsp

Aromatic Spices - Cardamom - 3 nos, Clove - 3 Nos, Cinnamon - 2 medium sticks, Bay Leaf - 1 medium, Fennel Seeds - 1/2 tsp

Poppy Seeds - 3/4 tsp (freshly roasted)

Bengal Gram (Potukadalai) - 2 tsp

Cashewnuts - 6 Nos.

Coconut Scrapped - 1/2 cup

Curry Leaves - a bunch

Cilantro - as required 

Water - 1-2 cups

Preparation:

1. In 1/4 cup water soak the cashews and roasted poppy seeds for a while

2. Marinade chicken as mentioned above for 1-2 hours

3. Using less oil finely saute the chopped onion, tomato, Ginger-Garlic Paste, followed by fennel seeds. Cool, grind and keep aside

4. Make a fine paste of the coconut scrap, soaked cashews, poppy seeds and potukadalai

Method:

1. Heat oil in a thick bottomed wok, fry the aromatic spices

2. Now add the grounded onion-tomato paste and cook till done

3. Now add the chicken, and after 5 minutes add the turmeric powder, chilli powder and corriander powder along with required quantity of water

4. Now, when the masalas and spices have blended well with the chicken (takes approx. 10 minutes), add the garam masala powder and give a good mix

5. Add the coconut paste at this stage, and cook till the oil starts to separate

6. Now add salt, curry leaves and drizzle 2 tsps of oil on top, and cook for 2 more minutes

7. Garnish with finely chopped cilantro; Kozhi Kozhumbu is ready!