Muslim Wedding-Biriyani – Tamil Nadu style

Anyone in Tamil Nadu would say Muslim wedding biriyani is the best, hands down. And I vouch for that as well. Its made in a very different way without any masala powders and all spices are ground fresh which makes this biriyani have a natural color to it with a wonderful flavor. If you like your biriyani spicy, be generous with the green chilies, because that's the only ingredient that adds to the spice level of this biriyani. Here you go! The recipe for you!!

Ingredients:

Basmathi rice - 1/2 kg (approximately 3 cups)
Chicken - 1/2 kg (chopped drumsticks)
Salt to taste
Green chilies – 8 (keep them whole)
Large Red onions – 2 (finely sliced lengthwise)
Tomato – 4 (diced)
Juice of half a lime 
Clarified butter/ghee – 4 tbsp
Oil – ¼ cup
Rose water - 2 tbsp (or a few drops of rose essence)
Milk - 1/4 cup
Saffron strands - a pinch 
Cashew nuts – a fistful
Raisin - a fistful

Paste 1:
Cilantro/coriander leaves – half a bunch

Mint leaves – a handful

Green chilies – 6

Paste 2:
Ginger - 2 inch piece
Garlic - 15 pearls

Dry roast and powder:
Fennel seed/Saunf - 1 tbsp
Cinnamon stick - 1 inch piece
Cardamom - 4
Cloves - 6
Whole black pepper - 1 tbsp

For tempering:
Cinnamon stick – 1 inch piece

Star anise - 1

Sea weed/kalpaasi – 1 tsp

Method of Preparation:
1. Rub a tsp of salt, juice of half a lime and curd to cleaned and washed chicken and marinate overnight or at least for 2 hrs.

2. Wash the rice and soak in water for 15 minutes. Drain and keep aside.

3. Heat oil and ghee in a thick-bottom pan.

4. Toss in the tempering ingredients followed by onion and fry till golden brown.

5. Add the ginger- garlic paste and stir well till a nice aroma arises.

6. Now add the diced tomato and paste 1. Saute till the tomatoes turn pulpy and oil starts separating from the masala. 

7. Now add the marinated chicken pieces, a cup of water, powdered masala and cook it covered with some salt. 

8. Cook till all the water gets absorbed by the chicken and the chicken is almost cooked.

9. Now add the soaked rice to the chicken mixture and fry for a few minutes.

10. Now add water just enough to cover the rice and meat completely and check for salt.

:- Water should stand 1/2 inch above that rice.

11. Throw in roughly chopped cilantro, mint leaves and uncut green chilies.

12. As soon as water starts boiling, close the pan with a tight lid and let the rice absorb all of the water, stirring every now and then.

13. Switch off the flame once the water is all absorbed.

:- Rice will now be semi-cooked.

14. Dhum process: Rub ghee on a baking tray and Transfer the semi-cooked biriyani to the tray. Now mix the milk, rose water and saffron and sprinkle all over the rice. (This generates enough steam to slow cook the rice). Spread the raisins and cashews all over the rice. Sprinkle about 2 tbsp ghee over the rice. Completely cover the tray with foil sheets. Bake in a preheated oven for 20 mins at 350 degrees.

Awesome Tamil Nadu Muslim Wedding-Style Biriyani is ready to be served!!

Happy Cooking :)