Mom's Signature Biryani
Mom's Signature Biryani
Ingredients
For the Biryani Gravy
- 2 kgs chicken or mutton
- 1 3/4 cups oil, (use 2 cups if making mutton)
- 2 1/2 large handfuls onions, finely sliced (about 3 medium onions)
- 6 pieces green cardamoms
- 6 pieces cloves
- 3 inches cinnamon
- 2 teaspoons red chilli powder, to 2 1/2 teaspoons
- 1/2 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 4 heaped teaspoons salt
- 6 teaspoons ginger paste
- 6 teaspoons garlic paste
- 1 handful coriander, chopped
- 3/4 handful mint, chopped
- 2 whole chillies, to 4
- 3 medium tomatoes
- 1 1/2 cups whipped yoghurt
- 3 limes
For the Rice
- 6 cups rice, (250 ml measure cup)
- 2 handfuls salt, for the rice water
- as needed fresh mint leaves, for rice water
- from 3 limes lime peels, for rice water
Instructions
- 1
Heat the oil (1 3/4 cups, or 2 cups if using mutton) in a large pot. Add the green cardamoms, cloves, and cinnamon. Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 2
Add the finely sliced onions and fry until they turn golden brown, stirring occasionally.
⏱️ 15 min
- 3
Add the ginger paste and garlic paste. Stir well and cook for 1 minute. Then, add the chicken or mutton, chopped mint, chopped coriander, and whole chillies. Sauté for 5-7 minutes.
⏱️ 10 min
- 4
Add the red chilli powder, turmeric powder, coriander powder, and 4 heaped teaspoons of salt. Sauté for 3-4 minutes until the spices are fragrant.
⏱️ 4 min
- 5
Add the diced tomatoes and cook on high heat, stirring frequently, until the oil begins to rise to the surface.
⏱️ 10 min
- 6
Carefully remove about 1 cup of the oil that has risen to the surface and set it aside. Squeeze the juice of one lime into this reserved oil.
⏱️ 2 min
- 7
Add the whipped yoghurt to the pot and continue to cook the gravy until the oil rises again. For chicken, to prevent overcooking, remove the chicken pieces from the pot, reduce the gravy until thickened, then add the chicken back. For mutton, add 1 cup of water, cover, and cook on medium-low heat until tender, stirring occasionally to prevent sticking. The gravy is ready when moisture has fully reduced, oil has risen, and the meat is well coated.
⏱️ 20 min
- 8
Squeeze the juice of the remaining two limes into the gravy and adjust salt if needed. Keep the gravy warm.
⏱️ 2 min
- 9
While the gravy is cooking, wash the basmati rice until the water runs clear. Soak the rice for a maximum of 20 minutes. Adjust soaking time based on the protein (shorter for chicken, longer for mutton).
⏱️ 20 min
- 10
In a large pot, bring a generous amount of water to a rolling boil. Add fresh mint leaves, the lime peels, and 2 handfuls of salt. Ensure the water tastes salty.
⏱️ 10 min
- 11
Add the drained, soaked rice to the boiling water. Cook uncovered until the rice is 3/4th done, meaning it has a slight bite at its core. This usually takes 5-7 minutes.
⏱️ 7 min
- 12
Immediately remove the lime peels from the rice water and drain the rice quickly to prevent it from overcooking.
⏱️ 1 min
- 13
In a large, heavy-bottomed pot, spread the hot gravy evenly at the bottom. Top with the steaming, 3/4th cooked rice, spreading it gently.
⏱️ 3 min
- 14
Pour the reserved oil (with the squeezed lime) over the rice.
⏱️ 1 min
- 15
Wrap the lid of the pot with a wet cloth and place it tightly on the pot. Place something heavy on top of the lid to create a tight seal. Place a heavy pan or tawa under the pot to distribute heat evenly and prevent burning.
⏱️ 2 min
- 16
Cook on high heat for 10 minutes, then reduce the heat to low and steam for another 15-25 minutes, or until heavy steam rises through the pot, indicating the biryani is fully cooked.
⏱️ 35 min
- 17
Gently mix the biryani before serving. Enjoy hot, often accompanied by raita.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mom's Signature Biryani
For the Biryani Gravy
- 2 kgs chicken or mutton
- 1 3/4 cups oil, (use 2 cups if making mutton)
- 2 1/2 large handfuls onions, finely sliced (about 3 medium onions)
- 6 pieces green cardamoms
- 6 pieces cloves
- 3 inches cinnamon
- 2 teaspoons red chilli powder, to 2 1/2 teaspoons
- 1/2 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 4 heaped teaspoons salt
- 6 teaspoons ginger paste
- 6 teaspoons garlic paste
- 1 handful coriander, chopped
- 3/4 handful mint, chopped
- 2 whole chillies, to 4
- 3 medium tomatoes
- 1 1/2 cups whipped yoghurt
- 3 limes
For the Rice
- 6 cups rice, (250 ml measure cup)
- 2 handfuls salt, for the rice water
- as needed fresh mint leaves, for rice water
- from 3 limes lime peels, for rice water
Instructions
- 1
Heat the oil (1 3/4 cups, or 2 cups if using mutton) in a large pot. Add the green cardamoms, cloves, and cinnamon. Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 2
Add the finely sliced onions and fry until they turn golden brown, stirring occasionally.
⏱️ 15 min - 3
Add the ginger paste and garlic paste. Stir well and cook for 1 minute. Then, add the chicken or mutton, chopped mint, chopped coriander, and whole chillies. Sauté for 5-7 minutes.
⏱️ 10 min - 4
Add the red chilli powder, turmeric powder, coriander powder, and 4 heaped teaspoons of salt. Sauté for 3-4 minutes until the spices are fragrant.
⏱️ 4 min - 5
Add the diced tomatoes and cook on high heat, stirring frequently, until the oil begins to rise to the surface.
⏱️ 10 min - 6
Carefully remove about 1 cup of the oil that has risen to the surface and set it aside. Squeeze the juice of one lime into this reserved oil.
⏱️ 2 min - 7
Add the whipped yoghurt to the pot and continue to cook the gravy until the oil rises again. For chicken, to prevent overcooking, remove the chicken pieces from the pot, reduce the gravy until thickened, then add the chicken back. For mutton, add 1 cup of water, cover, and cook on medium-low heat until tender, stirring occasionally to prevent sticking. The gravy is ready when moisture has fully reduced, oil has risen, and the meat is well coated.
⏱️ 20 min - 8
Squeeze the juice of the remaining two limes into the gravy and adjust salt if needed. Keep the gravy warm.
⏱️ 2 min - 9
While the gravy is cooking, wash the basmati rice until the water runs clear. Soak the rice for a maximum of 20 minutes. Adjust soaking time based on the protein (shorter for chicken, longer for mutton).
⏱️ 20 min - 10
In a large pot, bring a generous amount of water to a rolling boil. Add fresh mint leaves, the lime peels, and 2 handfuls of salt. Ensure the water tastes salty.
⏱️ 10 min - 11
Add the drained, soaked rice to the boiling water. Cook uncovered until the rice is 3/4th done, meaning it has a slight bite at its core. This usually takes 5-7 minutes.
⏱️ 7 min - 12
Immediately remove the lime peels from the rice water and drain the rice quickly to prevent it from overcooking.
⏱️ 1 min - 13
In a large, heavy-bottomed pot, spread the hot gravy evenly at the bottom. Top with the steaming, 3/4th cooked rice, spreading it gently.
⏱️ 3 min - 14
Pour the reserved oil (with the squeezed lime) over the rice.
⏱️ 1 min - 15
Wrap the lid of the pot with a wet cloth and place it tightly on the pot. Place something heavy on top of the lid to create a tight seal. Place a heavy pan or tawa under the pot to distribute heat evenly and prevent burning.
⏱️ 2 min - 16
Cook on high heat for 10 minutes, then reduce the heat to low and steam for another 15-25 minutes, or until heavy steam rises through the pot, indicating the biryani is fully cooked.
⏱️ 35 min - 17
Gently mix the biryani before serving. Enjoy hot, often accompanied by raita.
⏱️ 2 min