Sometimes true happiness is simply home cooked biryani, and maybe Papa’s kiss.
INGREDIENTS:
Biryani Masala Powder:
1/4 cup(21g) coriander seeds
2 tablespoons(3g) shah jeera
2 teaspoons(4g) cloves
10 green cardamom
2 black cardamom
2-star anise
2 teaspoons(5g) fennel seeds
1 teaspoon(4g) black pepper
3 cinnamon sticks
1 bay leaf
1 teaspoon (3g) ground mace
1/2 teaspoon(>1g) ground nutmeg
Dahi Chutney:
3 green chilies
1-inch knob ginger, chopped
4 cloves garlic, chopped
1 cup (11g) cilantro
1/3 cup (4g) mint
1/4 teaspoon (>1g) chaat masala powder
Pinch cumin
Salt to taste
3/4 cup (180g) thick yogurt
Raita:
¾ cup (180g) plain yogurt
2 tablespoons(>1g) chopped fresh cilantro
½ teaspoon(1g) ground cumin
¼ teaspoon(>1g) ground coriander
½ cup (66g) seedless English cucumber, grated, salted, and drained
2 tablespoons(21g) red onion, diced
Juice from half a lemon
Marinade:
1lb (454g) chicken drumsticks
2 garlic cloves, grated
2-inch piece ginger, grated
2/3 cup (157g) yogurt
1.5 teaspoon (4g) homemade biryani masala powder
1/4 teaspoon (<1g) turmeric
1 teaspoon (<1g) red chili powder
3/4 teaspoon (>1g) green cardamom powder
1.5 teaspoons (9g) fine sea salt
2 Indian green chilies
2 teaspoons (9g) lemon juice
Fried Onions:
1.5 large yellow onions, very thinly sliced via mandolin
3 cups(675g) vegetable oil
Spices For Rice:
1.5 cups(286g) basmati rice
7 cups(1656 ml) of water
1 black cardamom pod
1-star anise
1 bay leaf
1 cinnamon stick
5 green cardamom
¾ tsp (1g) shah jeera
5 whole cloves
3 strands mace or 1/2 teaspoon (>1g) ground mace
(11g) fine sea salt
½ teaspoon (4g) vegetable oil
Final Biryani:
3.5 tablespoons(52g) milk or water, hot and steamy
1/2 teaspoon(>1g) saffron strands
1/4 cup(12g) mint, finely chopped
1/3 cup(18g) cilantro, finely chopped
1/4 cup(54g) + 2 Tablespoons(27g) ghee
fried onions
75% cooked rice
Biryani masala for layering
Juice of 1/2 a lemon
INSTRUCTIONS:
Preheat the oven to 350F.
On a baking sheet, add coriander, shah jeera, cloves, cardamom, star anise, fennel seeds, black pepper, and cinnamon. Bake for 5 - 7 minutes or until toasted and fragrant.
Place spices in a mortar and pestle; lightly crush them down, then place the remaining ingredients in a blender with your crushed spices and blend until smooth as possible. Pass it through a fine sieve.
Dahi Chutney:
In a blender, add all the ingredients and blend until smooth. Pour into a bowl and season with salt to taste if necessary.
Raita:
In a small bowl, add yogurt, cilantro, cumin, coriander, and cucumber. Mix until well combined. Then, fold in red onion and add lemon juice.
Marinade:
In a large mixing bowl, add all ingredients and mix to coat thoroughly. It can be used right away or, ideally, marinade overnight.
Fried Onions:
In a 12” pan, set up over medium heat, and bring it to 325F. Then add in your onions in 2 batches and stir occasionally until crisp and light golden brown.
Drain on a wire rack lined with a paper towel and season with salt while hot.
Spices For Rice:
Start by rinsing and washing the rice three times until the water clears. Then, let it sit in the soaking water for 30 minutes and drain it.
In a medium size pot, add the rest of the ingredients and bring to a boil. Then add in your soaking rice, and cook till about 75%, about 2 - 4 minutes.
Final Biryani:
In a sauce pot, add milk and saffron, bring to a simmer, strain, and reserve.
In a heavy-bottomed saucepot, add enough oil to coat the bottom, then add all your marinaded chicken. Next, add ½ of your mint and cilantro, and drizzle all ghee on top. Add ¾ of your fried onions and gently stir together. Season with salt to taste if necessary.
To your chicken, add ½ your rice, the rest of the mint, cilantro, and fried onions. Add a pinch of biryani masala and drizzle your saffron milk.
Cover with aluminum foil and put a lid on. Set a cast iron skillet over medium heat and then place your pot on top. Cook for 15 minutes, reduce the heat to low and cook for 10 - 30 minutes.
Gently plate your rice in a bowl and add a couple of drumsticks on top, and serve with your Dahi and Riata.
