Biriyani with Chicken or Mutton

If you say Biriyani, every Indians know what it is. It is commonly known as Muglai dish and preparation process differs from from state to state. But best Biriyani which I like most is Hydrabadi Biriyani and Kolkta made Biriyani because of it's uniqueness. I don't want much time to waste and go straight to the preparation process so that you can immediately start cooking Biriyani with Chicken or Mutton, whichever you like. Biriyani can be served with chicken verta, chicken chaap

CHICKEN BIRIYANI

Servings: 5 to 6
Ingredients : 

Mutton or Chicken - 500 gms (with Bone) - cut into big pieces
Green Cardamom - 12/14 pieces
Black Cardamom - 2/4 pieces 
Cloves - 2 tbsp 
Cinnamon - 1inch size x 4pieces 
Mace - 2 Florets 
Nutmeg - 1/4^th x 2pieces 
Star Anise - 1 pieces 
Fennel seeds - 2 tbsp
Cumin seeds - 1 tbsp
Black Pepper - 2 tbsp 
Crushed Garlic - 1 tbsp
Grated Ginger - 1 tbsp
Red Chili Powder -1 tbsp 
Kashmiri Red Chili Powder - 1 tbsp 
Black Pepper Powder - 1 tbsp 
Bay Leaf - 2/3 pieces 
Salt - as per taste.
Potato - 3/4, cut into half
Onion - 4 medium size
Basmati Rice - 2 cups
Ghee - 4/5 big spoon 
Saffron - 2 pinch
Milk - 1 small bowl or 150 ml
 Rose Water - few drops
 Keora Water - few drops 

Spices to make Biriyani Masala: Green cardamom (6/7), Black Cardamom (1/2), Cloves (1 tsp), Cinnamon (1” x 2), Mace (1 floret), Nutmeg (1/4 th), Star Anise (1), Cumin Seeds (1 tsp), Fennel seed (1 tsp), Black Peppercorn (1 tbsp). Dry roast individually, make it cool and grind and put in a air tight container. Your Biriyani Masala is ready or else you can buy the Biriyani Masala from any Grocery shop.

Marination Of Mutton/Chicken :

Mutton/Chicken (with bone 500 gm), Card (2/3 cup), Crushed Garlic (1 tsp), Grated Ginger (1 tsp), Red Chili powder (1 tsp), Kashmiri Chili powder ((1/2 tsp), Black pepper powder (1/3 tsp), Biriyani Masala (1tsp), Salt (1 tsp), Take a bowl, beat curd in it, mix rest of the ingredients (except salt and mutton) to make a smooth paste. Add Mutton and salt and coat each pieces well. Keep aside for 4/5 hrs but overnight is preferred or else in case of Mutton only the meat can be initially marinated with Meat Tenderizer (can get from Grocery shop for better softness of meat) for 1 hour and then add other ingredients as mentioned above. 

Preparation of Mutton/Chicken: 

Take out the Mutton/Chicken from fridge and keep aside to turn it to room temp. Slice the Onion very thinly. Peel and half the potato. Heat Ghee (3 tsp) in a wok and fry till the Onion becomes brown and crispy. Keep aside. Again fry Onion till deep brown. Add Mutton/Chicken and continue frying on medium temp. Add Potato at this point. Fry them until potato and Mutton/Chicken are almost done and oil becomes separated. If Mutton/Chicken is not done and gravy is dried up sprinkle some water.

Preparation of Rice: 

Basmati Rice (2 cups), wash and clean rice, soak for 30 mints. After 30 mints drain water and wash and clean again. Take a pieces of White cloth. Place all the ingredients (Green Cardamom – 6/7, Black Cardamom – ½, Cloves – 1 tsp, Cinamon – 1’x2, Mace – 1 floret, Nutmeg – ¼, Fennel seed – 1 tsp, Black Peppercorn - 1 tsp) in the centre of the cloth. Tie it and make a tight khot.  Take a pan with water (8 cups, Ratio-Rice : Water =1:4), bring it to boil with Bay leaf (1), Plenty of Salt (1 tsp), Ghee (Few Drops) and spice bag and cook till the rice is half done. Drain water and spread the rice on a flat surface. Cover the rice from drying. Else can separate rice after it is 40% done and add it as the 1^st layer of rice, then boil rice when it is 50 to 60% done and put this rice as the final layer i.e at the top.

Assembling the Biriyani: 

Soak the Saffron in warm Milk and keep aside for 5 mints. Rub the saffron in milk to dissolve completely. Add rose water and Keora water and keep aside.

Layering Part:  

Take a Deep bottomed pan. Add Ghee (1 tsp) in the pan and coat the inner side of the pan. Add a layer of Cooked Rice, Cooked Meat pieces with 1/2 Pieces of Potato. Sprinkle Saffron Infused Milk, Biriyani Masala and Finally Melted Ghee. Create another Layer by following the same pattern. Make sure that the Bottom and the Top layer should be Rice. Sprinkle rest of the Saffron soaked Milk, Biriyani Masala and Ghee. Add Rose water and Keora Water on the top. Cover the pan with Wheat Dough. Place the lid very tightly. You can place the Biriyani pan in a wide pan by filling water initially  1/3^rd of it and bring to boil. If there is still empty space in the wide pan pour more water. Cook for 20 / 30 mints on medium heat. Once done switch off the flame and keep it on stand for another 10 mints.