Best Biryani and Gravy Combinations You Must Try – A Taste of India

Biryani is a celebration of all that is great about Indian food: the heady aromas, the vibrant colors, the fluffy rice, and those addictive curry flavors. Traditional Indian biryani is a project. You have to marinate the meat, fry onions to a deep gold, separately cook basmati rice, bloom whole spices, then layer everything with herbs and toasted nuts.

Ingredients(10 Servings)

spice blend

🔖1/2 teaspoon cumin seeds

🔖1 cinnamon stick (3 inches)

🔖3 green cardamom pods

🔖2 black cardamom pods

🔖5 whole cloves

🔖1 tablespoon salt

🔖1-1/2 teaspoons coriander seeds

🔖5-bladed mace

🔖10 garlic cloves

🔖20 unsalted cashews, soaked in water

🔖1 tablespoon ghee

🔖1 teaspoon whole peppercorns

🔖chicken and marinade:

🔖1 cup plain whole milk yogurt

🔖2-in. piece of fresh gingerroot

🔖2 bay leaves

🔖1 teaspoon ground nutmeg

🔖2 pounds bone-in chicken thighs and legs, skin removed

biryani

🔰1 large russet potato, peeled and cubed

🔰5 tablespoons ghee, divided

🔰1 pinch ground turmeric

🔰2 tablespoons chili powder

🔰1 teaspoon garam masala

🔰1 large onion, thinly sliced, divided

🔰1 pinch saffron thread

🔰1/2 cup raisins, prunes, golden sour prunes, chopped

🔰1 teaspoon salt

🔰1 cup whole milk

🔰1/2 teaspoon kewra water, optional

rice

✅2 cups uncooked basmati rice

✅1 teaspoon ghee

✅2 cups warm water

✅1 teaspoon salt

✅1 bay leaf, optional

✅3 whole cloves, optional

✅1 cardamom pod, optional

Directions

Step 1:

First, in a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Then, Transfer spices to a spice grinder; process to a fine powder. Set aside.

Step 2:

Now, in a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt, and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture, and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.

Step 3:

Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add the remaining 4 tablespoons of ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel-lined plate.

Step 4:

Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala, and salt.

Step 5:

Discard bay leaves from the chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.

Step 6:

Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt, and ghee. If desired, add cardamom pod, bay lea,f and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf, and cloves. Fluff rice with a fork; set aside.

Step 7:

Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.

Step 8:

Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes in the surface of the rice. Pour warm saffron milk over the top and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.

Step 9:

Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface. Serve hot and enjoy. 

Tips

• Use basmati rice for long grains and a rich aroma.
• Don’t stir too often while cooking to keep the layers intact.
• Add a few strands of saffron soaked in warm milk for that royal touch.