Here I shall tell you about the Khan Biryani. This Biryaniis dedicated to the movie "My Name is Khan" as I liked the movie that has moved many hearts and inspired me too. That is because I sincerely believe in the core principle of the story and little more - there are still many good people. There are other people who sometimes do bad stuff which hurts many knowingly or unknowingly. What ever so, ultimately when there are people or human, there is fooddefinitely and food is most vital component of human life and good and nutritious food is the ultimate to keep the person euphoric.
The Khan biryani is yet another elaborate and exotic rice delicacy made of marinated spiced chicken and aromatic rice (basmati rice) cooked together that conjures up images of a grand feasts or royal celebration. This dish is heavenly with the subtle sublime blend of flavors, fragrances, textures and colors.
Biryani!! Doesn’t the word make you jump of joy and comfort? Yes, it is most popular ricedelicacy that reigns supreme as the worlds best one pot meal for its aroma that makes the taste buds crave for. We shall know the quintessential of a well made home style Chicken dum biryani that require a lot of tender loving care to prepare. There are two versions of making the biryani, one is the kaccha(raw) and pakki (cooked) biryani. The city that once boasted of India’s best biryani is the Awadh city of Lucknow but now has fallen on bad times. Just as old world nazakat (graces) has given way to a brash aggressive culture, its cuisine has lost its finesse and refinement.
Though you’ll find huge pots of the stuff in Aminabad and Chowk, the biryanihere is in fact nothing but yakhni palao cooked in animal fat. The city’s skilled bawarchi’s have all but disappeared and the few maestros who remain spend most of their days wallowing in nostalgic reverie. The Lucknowstyle biryaniis a bit dry preparation and Hyderabadi style is juicy one.
The place that has now become synonymous with biryaniis Hyderabad (in Andhra Pradesh). It has become the most popular signature dishes of Hyderabadoriginating from the moghul and Persian cuisines. There are a whole range of eateries offering biryani over Hyderabadand Secunderabad areas and even the biryani comes in a mind boggling range of 26 variations, the most popular among them being kacchi biryani where the meat is marinated in curd and then steamed in rice and pakki biryani where the meat is cooked with all the accompanying spices and the rice is allowed to simmer in the resulting gravy.
Khan biryani is basically one of the styles of the Hyderabadi kaccha biryani where marinated raw chickenand partially cooked basmati rice are layered and cooked on dum over low heat. Once the biryani is cooked on dum and as you open the lid, the kitchen is filled with fragrance, rich with the reassuring aroma of pure ghee and saffron and the tender chicken cooked to melt in the mouth. If you really want to savour the brilliance of biryani, don’t look at restaurants and hotels try creating it in your own kitchen.
It is by no means an easy proportion and requires a fair amount of skill and expertise but the end result is worth it. So go ahead and start - dum lagao! So, let's start cooking this Khan Biryani. Take chili powder, add around one teaspoon of chili powder, 3/4 teaspoon of salt, pinch of turmeric, garam masala powder, corriander powder, one full teaspoon full of ginger garlic paste, lemon juice or lime juice.
Add one tablespoon of oil. Just mix all this and take some good pieces of chicken. Take each piece of chicken and just marinate it real good. Do that with entire chicken. Add mint. Just rub in the mint also into this, so the nice flavor of mint rubs in with the chicken. I have not added the green chillies but if you love to use green chillies in Biryani, you can go ahead and add.
Pour whisked curd to the chicken masala but do not mix the curd. Refrigerate this mixture in the fridge over night. Boil and cook rice till half done. In a muslin cloth add all the whole garam masala spices and wrap it and keep aside. In a heavy bottomed pan, add oil then add finely sliced onions, salt and sauté till the onions are slightly golden brown color.
Once they are done, remove the excess oil and half the quantity of the fried onions and keep aside. Now evenly spread the balance fried onionsin the pan and add the marinated chickenand spread evenly. Add the wrapped (in muslin cloth) spices and place it in the center of the pan. Spread half of the cooked rice over the spiced chicken layer. Sprinkle fried onions, chopped mint and coriander leaves.
Put another layer of the rice and spread evenly. Sprinkle the remaining fried onions, chopped mint and coriander leaves. Sprinkle saffron color on the top and tightly cover the pan with a lid. To keep the lid tight without letting the steam go out, take chapattidough and make a thread and wrap it around the edges of the pan and place the lid over it. Put some weight on top of the lid to avoid the steam to go out and cook on a very low heat for 30 to 45 mins. The Khan biryani is ready to serve. Best served hot with with mirchi ka salan or raita. Do check this recipe out at:
A few things to keep in mind while preparing biryani, use best quality aged Basmati rice, good quality chicken and the best saffron available. Marinate chicken for at least 4-6 hrs and if running out of time then two hours will do. No short cut methods and all the ingredients listed below are a must, in other words, there are no substitutes for thementioned ingredients. Cooking basmati rice nice and fluffy make your rice dishes look more beautiful. A little practice is all you need to cook this beautiful long grain rice. I sincerely suggest that to eat fresh and good food always try doing on your own. Good luck!
Author : Admin
Published On : Feb 17, 2010
Preparation Time: 7 min
Recipe Type : Rices
Cooking Time : 25 min
Standing Time : 5-8 mins
Yield : 4 (4 servings)
Ingredient : Rice
Description : Khan Biryani Recipe made easy, learn how to make Khan Biryani Recipes at home.
Take a Bowl, Add chilli powder,salt,turmuric,garamasala powder,coriander powder,ginger garlic paste,lemon jucie,oil, mix well and add chicken rub the chicken well with this masalas and pour curd do not mix the curd, keep in fridge for over night. Boil Rice In a muslin cloth add all the spices and wrap it and keep a side. Now in a pan add oil then add chopped onions, salt, cook till slight golden brown colour once it is done remove if any execess oil,and also half of the onion. Now spread the balance fried onions and pour the marinated chicked spread it equaly, and put the wraped masala dry,now spread half of the rice,onions,mint,chopped coriander, now spread left over rice,onions,min,coriander leaves. finely sprinkle colour close it with a lid but the steam should not come out for this take a chapati dough and make a thread put anout the dish and close it with the Lid and put some weight on top of the lid to avoide the steam. cook for 30 to 45 min.