Since a few people wanted this recipe, i’m sharing it here with you guys.

The biriyani that we make is essentially made of two things, the akhni and the adann. The akhni is the gravy kind of thing that you cook, and thats what makes the biriyani so special. Adann is also important because that’s where the tricky rice bit comes in and if you’re not careful, the rice could get over or undercooked.

For Akhni

Sliced onions

Chopped tomatoes

Whole garam masala like patta(cinnamon sticks), laung(cloves) and elaichi(cardamom)

Curd

Red chilli powder

Salt

Mutton/Chicke/Vegetables

And that most important ingredient – Adrak Lehsun paste – ginger garlic

Coriander and mint leaves, juice of a lemon

Oil

Method

Put oil in a degchi or deep bottomed vessel and throw in the patta, laung and elaichi.

Add the sliced onions and saute them till onions are translucent and start getting brown.

Add adrak lehsun paste and stir briskly.

Add the mutton/chicken/veggies

Stir fry till the mutton/chicken/veggies are glazed with oil and lose their raw look

Add the red chilli powder and salt.

Stir for some more time and let the mutton/chicken/veggies get coated with the masalas.

Add curd and stir again. Water released from the chicken etc along with water from the curd should be stirred briskly.

Put in the chopped tomatoes and stir them well until they are softened and the mixture starts looking like a gravy.

Put in the coriander and mint leaves, after tearing them roughly.

Add very little water and let the chicken/mutton/veggies cook until they are tender.

When it is tender, then add the lemon juice. Also skim off some of the oil from the top of the akhni and believe me, there will be a lot of oil. Removing this oil is not in deference to any calorie skimping plans you might have. All that went down the drain the moment you thought of making biriyani! Reserve the oil.

Adann

Clean, wash and soak the rice with a few droplets of curd in the water.

In a large pan put water which is double the amount of rice and let it boil.

Drop in some mint leaves with the rice. Gives a lovely smell and flavour to it too.

When the water starts boiling, put the rice with salt and a little haldi.

Do not let the rice get overcooked. This is the crucial part here. Even if the rice is undercooked, it will blossom completely during the final dum procedure.

When the rice starts getting cooked, drain the excess hot water and quickly mix this in the akhni masala. Remember to reduce the akhni masala by keeping it on low fire. There should be very little water in it.

Flatten the top of the rice and pour the reserved oil. Cover with a lid and keep something heavy on top. The dum process begins and this is where the flavours of the rice start mingling with the heavy tastes of the akhni.

When its finished, remove the lid and mix well and serve. Tastes best with dahi chutney, baingan bharta or Kutt!

Happy eating and happy cooking!!!!!