Guess Which Is the Most Delicious Non-Vegetarian Dish in the Indian Cuisine

 

Indians love biryani as much as they love cricket. Biryani is an emotion, it is the feeling of contentment and bliss. No other dish reaches the level of blissfulness that is achieved by having a warm, spicy bowl of Indian biryani. Biryani is cooked in a unique way with spices, herbs and meat for it to be flavourful and aromatic. The true flavours and aroma of the Biryani enhance because of the herbs and spices combinations used. 

In India every state or region has its own unique taste of biryani. The change in flavours of biryani are achieved by cooking different combinations of spices and herbs at different temperatures. Enjoy deliciously cooked, spiced up chicken biryani at one of the top Indian restaurants in Berlin, Dosa and More. From perfectly prepared South Indian meals to mouth-watering Indian chaats, Dosa and More has everything you would want. 

Biryani is a basmati rice dish enjoyed by people all over India, from South to North and East to West. Be it a non-vegetarian or vegetarian, one thing synonymous to flavours and deliciousness is Biryani. The aroma of cooked long grain basmati rice with the flavours of Indian spices and herbs, will leave you in awe and asking for more every time. Typically served with spices, chopped onions and a side of green chutney, in Indian households, Biryani is mainly enjoyed with a side of Raita or spiced curd. 

Biryani is generally served in India on the Muslim festival of Eid. The reason why having Biryani is an occasion in itself is because preparing and cooking Biryani takes a lot of time and effort. To attain that perfect flavour and aroma, spices, herbs, rice and the meat or vegetables used need to be cooked at a set temperature, for a set amount of time, and using traditional techniques. The entire country celebrates Eid with a warm bowl of biryani and kababs. 

One of the best Biryanis served in India is cooked in the South Indian city of Hyderabad. The Nizams based in Hyderabad were said to be fond of goat meat cooked with basmati rice and spices. This dish was back then prepared with the dum pukht method which provided the dish with a combination of the flavours of Hyderabadi and Mughlai cuisine. It is one of the key dishes in the Hyderabadi cuisine and loved for its rich, authentic taste. Some Indian hotels in Berlin like Dosa and More serve true to taste and aromatic Chicken Biryani. Along with non-vegetarian delicacies Dosa and More also offers lip smackingly delicious South Indian meals. 

The mughlai culinary traditions collaborated with the Hyderabadi cuisine when Nizams took over in the 1630s. According to the Hyderabadi locals, the credits of the creation of the Hyderabadi biryani goes to the chef of Nizam-Ul-Mulk Asaf Jah 1, the first Nizam of Hyderabad. Hyderabadi Biryani is mainly of two types kachchi biryani and pakki biryani. Preparation of kachchi Hyderabadi biryani is a meticulous process as the raw, marinated meat needs to be prepared at a set temperature over a set time period for it to retain the original flavours of the dum. 

Here is a step by step recipe for you to prepare delicious Chicken biryani: 

Prep time: 2 hours

Cook time: 1 hour 30 minutes 

Total time: 3 hours 30 minutes 

Ingredients: 

Spice powder/Masala: 

1.      3 tsp Coriander seeds

2.      1 tsp Fennel seeds

3.      2 tsp whole black peppercorns 

4.      8 cloves

5.      ½ tsp nutmeg powder 

6.      2 dried bay leaves 

7.      ½ tsp mace powder

8.      2 star anise

9.      2 black cardamom 

10. 1 cinnamon stick

For chicken marination: 

1.      14 pieces of Chicken/ any other meat you desire 

2.      2 tbsp ginger-garlic paste

3.      2 crushed green chillies

4.      1 tbsp spice powder 

5.      ½ tsp cardamom powder

6.      1 tsp red chilli powder

7.      ½ turmeric powder

8.      2 fried onions

9.      10 chopped mint leaves

10.  ¼ cup chopped coriander leaves

11.  1 ½ cup yogurt

12. 1 tbsp lemon juice 

13. 1 ½ tsp salt

For cooking Basmati rice: 

1.      3 cups long-grain Basmati rice

2.      2 cloves

3.      3 cardamom 

4.      3 inch cinnamon stick

5.      2 dried bay leaves 

6.      1 tbsp ghee

7.      ¾ tsp salt

8.      6 cups wate 

For layering:

1.      3 fried onions

2.      Saffron strands 

3.      Roasted cashew nuts

4.      ¼ cups chopped cilantro 

5.      3 tbsp chopped mint leaves

6.      ¼ tsp spice powder

7.      ½ tbsp ghee 

Instructions: 

• Roast all the available/selected whole spices and grind them into a fine powder.
   
• Heat a pan on medium flame and roast all the mentioned spices till you smell their aroma. Make sure that you don’t over roast them. 
  
  
• Take off the pan, let them heat and grind to form a fine powder. 
  
  
• Fry thinly sliced onions in oil.
  
  
• Add all ingredients mentioned under the “Marinating the chicken” section and layer the chicken pieces with the paste. 
  
  
• Keep in refrigerator for 2 hours. 
  
  
• On a pan, use the oil you used for frying the onions and pan fry the marinated chicken, cover and cook chicken till its 90% cooked.
   
• Add rice to a fresh saucepan and cook with spices, herbs and 6 cups of water mentioned above under the “cooking the rice” section.
   
• Cook for 15 minutes till rice is 90% cooked.
   
• Drain the rice and keep it aside once prepared.
   
• For the final step layer your chicken, rice and other ingredients mentioned above in a bowl.

To avoid going through the pain of creating this delicacy visit Dosa and More in Berlin and enjoy this deliciousness along with South Indian Dosa or a full fledged Indian meal.