Coriander Seed, Cumin Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway, Cloves, Bay Leaves, Nutmeg.
WARNING: This is a pure spice mix so if you heap your tablespoons when cooking, the curry will be hot or pungent.
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai
cuisine, along with the influence of the native Telugu
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
500g rice (washed and cook), 1.5kg chicken (cut into small pieces), 3 hard boiled eggs (cut into segments), 250g onions sliced, 250g potatoes quartered, 1 cup peas fresh or frozen, 50 - 100g raisins, 50 - 100g cashew nuts, juice of 3 lemons, blend the following to a paste - 1 inch fresh root ginger, 4 cloves garlic, 4 green hot chillies, 1 sprig fresh coriander leaves. 2 tbsp Chicken Biryani Masala, 1 cup oil, salt to taste, for garnish 250g tomatoes sliced or chopped.
Heat the oil, fry the cashew nuts until lightly browned, drain, fry the raisins and drain. Fry the sliced onions until lightly browned, remove half add the blended paste to fry with the remaining onion, when ready add the Chicken Biryani Masala, mix well frying gently. Add the chicken and seal and mix well with the spices, add the peas, potatoes, lemon juice and 2 cups of water. Salt to taste and cook until the chicken is done and the curry is reduced by leaving the lid off and evaporating the excess water (this is a dry curry but a rich curry sauce is an option). Grease oven proof dish. Place a layer of rice followed by a layer of chicken curry, tomatoes, eggs and fried onions. Finish with a layer of rice and sprinkle with fried cashews and raisins. Sprinkle the biryani with 1 tbsp oil and bake until the top is lightly browned. Serve with pickles and raita.