Made this yummy biriyani during eid but was not able to write it down as it is so elaborate that you need some really quiet time to note down each and every step of it.
This recipe is basically an amalgamation of two. The idea of ‘moti’ or the chicken keema ball and the gravy came from one of the youtube channel and the biriyani has a direct influence of awadhi biriyani recipe I have collected from a newspaper long back where it was shared by great grand daughter of nawab wajed ali shah. I don’t know how the original one will taste like, but I got a thumbs up from my stringent and honest critic ( read my mom) and which indicates it is not that bad .
Let us go to the recipe now.
For the chicken moti –
- Chicken keema – 500 gms
- Chopped onion – 1/2 cup
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Green chilli paste – 2 tsp
- Salt, turmeric
- Cumin powder, coriander powder – 1 tsp each
- Garam masala powder- 1/2 tsp
- Tandoori masala – 1 tsp
- Roasted besan / gram flour – 2 tbsp
For the gravy –
- Onion – 1 cup
- Almond – 8-10
- Whole garam masala – cinnamon, cloves, green cardamom – coarsely ground
- Ginger garlic paste – 1 heaped tbsp
- Curd – 1 cup
- Cumin and coriander powder – 1 tsp each
- Fresh cream – 2 tbsp
- Salt, turmeric, green chilli paste
- Garam masala powder – a pinch
- Oil and ghee – as required
For the rice:
- Basmati rice – 500 gms, washed and soaked in water for 30 minutes
- Whole garam masala – slightly beaten,
- Bayleaf – 6-7
- Juice of 1 Lemon
- Onion beresta – 1 cup
- Coriander leaves, mint leaves – 2 bunch
- Biriyani masala pownder – 2 tsp
- Kewra water – 1 tsp
- Yellow food color – 2 drops, mixed in 2 tbsp of milk
- Mitha ittar – 1 drop
- Milk – 1 cup
For the biriyani masala
- Cinnamon – 2 sticks
- Nutmeg – 1
- Jayitri – 2 flowers
- Green cardamom – 10
- Black cardamom – 1
- Whole Black pepper – 1 tbsp
- Cloves – 6-7
- Star anise – 1 flower
To make the moti gravy –
Matinate the chicken keema overnight with all the moti ingredients mentioned above except besan or gram flour.
Next morning, grind the marinated keema and then add roasted besan to it.
Make balls and fry in oil in batches till golden brown. Keep aside.
For the gravy, fry the onions with a pinch of salt and sugar.
Roast the almond and grind it along with fried onion to a smooth paste.
Add oil and ghee in equal proportion to a pan. Now add whole garam masala and when it crackles, add the onion almond paste. Fry well till oil comes out.
Now add the remaining paste Nd powder meant for gravy and fry.
When oil comes out again, add the beaten curd. Mix well.
Next add a cup of hot water and when it starts boiling add the ‘moti’ or keema ball and cook for 15 minutes over low heat.
When cooked through, add the cream and remove from heat. Sprinkle some garam masala powder and keep aside.
To make the biriyani masala, toast the whole masala a bit and then grind it to a powder.
To make the rice, boil the basmati rice with salt, bayleaf, whole garam masala and lemon juice. Strain the water ehen rice is 3/4th done. Reserve a cup of strained liquids. Please donot remove the bayleaf or garam masalas.
Finally , to make the biriyani.
Take a big pot preferably a dekchi. Smear ghee at the bottom and sides of the pot.
Make a layer of rice at the bottom of the pot.
Now make another layer of moti or keema ball along with some gravy. Sprinkle some biriyani masala. Sprinkle some coriander and mint leaves too.
Make another layer of rice and moti gravy along with biriyani masala and coriander and mint leaves. And final layer should be rice.
Add dollops of ghee at the top layer. Mix kewra water with the reserved liquid and milk and the meetha ittar if using.
Pour this liquid over evenly.
Pour the yellow food color mixed with milk here and there too and you are done.
Now place a tawa over gas stove and then place the biriyani pot onto it. Put a lid and secure it tightly. I usually put a weight above the lid.
Keep on high flame for 5 minutes and then lower the heat and keep it on dum for 20-25 minutes.
By now your house should be filled up with the fabulous aroma of biriyani, After removing from heat, keep it on standing time of 20 minutes and then serve from the pot with some mutton korma or chicken chanp.