Biryani is a very famous dish all over the world. It is purely a Mughal dish. Biryani was first created by Mughals to serve food for the army. As it was very difficult to make Rotis or Prathas to cater to the need of lakhs of army jawans, Biryani was invented, as it is easy to prepare.
Vaniyambadi is a small town in the state of Tamilnadu, where Biryani came alongwith the Nawabs of Arcot. The Biryani of Vaniyambadi is very famous and the arouma of this Biryani is very tempting. I am giving u the receipe for this famous vaniyambadi Biryani below.
5 nos. (350 grams)
Patta, Loung, Ilachi
2 sticks, 7 cloves, 5 ilachi
Gram Masala Powder
Lemon Yellow Colour
Chili powder and Salt
as per the taste
Soak Basmathi rice in a vessel for at least 20 mts. Wash Mutton or Chicken and keep aside. Take a vessel and put nearly 3 lts of water in it and keep over the stove to boil. Take another vessel and keep it on another stove. Put oil in it and bring to boil. As soon as the oil boils, put Garam Masala (Patta, Loung and Ilachi) in it and stir for one mt. Then pur chopped onions and fry till golden brown. Add Garlic paste and fry for some time, then add Ginger paste and fry well. Now add Mutton or Chicken, alongwith red chili powder and salt. cook for some time and add tomotto and fry well. After that add curd, javtri leave and stir well. Cook till the mutton gets tender. Your Biryani Akhni is now ready. Finally, put the lemon juice in the akhni.
Meanwhile see that the water kept in another vessel gets boiled. Put lemon yellow colour and 2 green chillies in the water. Take Basmathi Rice from the other vessel and put it in the boiling water. Wait for a few mnts. and see that the rice is semi cooked. Don't cook the rice too much. It should be only half cooked. Now, take the rice from the fire and drain it in another vessel.
Now, took some of Akhni in a seperate bowl and keep it aside. Put the Basmathi rice in the remaining akhni and on the top of it put the other part of the akhni which was taken in another bowl. Now put Ghee over the rice and close the lid and put it on Dum over low flame or burning coals.Keep for 15 mts. and after 15 mts. take the vessel from the fire. Biryani is ready and it can be served hot with curd chettney or Bagarey Baigan.