Bhatkali Biryani

Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka. It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan, and Raita.

Ingredients

Chicken Marination

• 3 cups basmati rice
• 1 kg chicken cut into medium pieces
• 4 tbsp ghee
• 4 large onions sliced thinly
• 1 tbsp cashew nuts chopped
• 6 green chiilies slit (more for spiciness)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1/2 tsp turmeric powder
• 1 tbsp garam masala powder
• 2 large tomatoes chopped
• 1/4 cup mint leaves chopped
• 1/4 cup coriander leaves chopped
• 1/2 cup yogurt
• Juice of one lemon
• 1 tbsp rosewater
• 5-6 strands of saffron soaked in 2 tbsp warm milk
• Salt to taste

Step by Steps

1. Wash and soak the rice in water for half an hour.

2. Boil water (around 10 cups) with salt.. Once boiled, add the rice and cook till almost 80% done. Drain immediately and set aside. While checking the rice, do ensure that there is a slight bite inside.

3. In a pressure cooker, heat two tbsp ghee and fry one onion till brown. rain and set aside.

4. Fry the cashew nuts as well. Set aside with the fried onions.

5. Add another tbsp of ghee and saute the onions and chillies, with a pinch of salt till transparent.

6. Add the chicken, tomatoes, ginger paste, garlic paste, 1/2 tbsp garam masala, turmeric powder and salt, give it a nice stir and cook for one whistle.

7. Switch off the flame and empty the pressure off the cooker. Open the lid, stir in the lime juice and yogurt and mix well to incorporate.

8. In a deep saucepan, put the chicken masala. Layer the rice on the top of it.

9. Now sprinkle the chopped mint and coriander leaves, along with the remaining 1/2 tbsp garam masala powder, the fried onions and cashews, the rosewater and the saffron soaked milk, as well as the remaining one tbsp of ghee.

10. Close the top well with aluminium foil and close the lid tight.

11. Heat a chappathi tava on the gas stove and keep the saucepan on top for dum for 25-30 minutes. Serve warm with raita and pappad!!!

Notes

You can use mutton instead of chicken in this recipe, only adapt the cooking time accordinglySince there is no use of chilli powder or pepper in this recipe, add as much as green chillies as per your spice quotient.