The muslim communities of each state of India have their different version of Biryani. Some have become more popular, while some are just limited to that state. So today we bring you Gujarat Ki Biryani

In India, Biryani was either made on a special occasion or when we had guests coming. It was that special dish prepared occasionally with lots of love and a whole day spent on the preparation.  And let me tell you my Ammi made the best biryani. This version was completely different from Hyderabadi, Memoni , Delhi or Bombay or Sindhi Biryani. This was our special Gujarat Ki Biryani made by muslim community in gujarat.

Served with  matha ( a yogurt based drink flavored with garlic  mustard & then later smoked), this biryani has very subtle flavors. It is easy to prepare . Totally no fuss. The base of this biryani is onions , ginger garlic paste & green chilly. The level of  spice can be adjusted with the amount of green chillies. As we are not using red chilly at all .  Two types of onion are used. Fried and onion paste. I have shared the recipe of fried onion, which is called Birasta. You can easily stock this up for more than a month in fridge. Recipe of birasta is here

This Biryani can be made using  goat meat/gosht also. Process is totally same. Only the amount  cooking ghost  will be  different. I usually use equal amount of meat to rice. Meaning both should be equal quantity.  We like more masala in our Biryani. For basmati  rice soaking is a must.  At least an hour for good results. And while boiling add lemon or vinegar to gain the whiteness and also the rice doesn’t break

Huma Kalim

Yields 1 Kg

Gujarat Ki Biryani

The muslim communities of each state of India have their different version of Biryani. Some have become more popular, while some are just limited to that state. So today we bring you Gujarat Ki Biryani

45 minPrep Time

35 minCook Time

1 hr, 20 Total Time

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Ingredients

• (I)
• 500 gm Basmati Rice (soaked for an hour)
• 1 tbsp whole garam masala
• 1/2 tsp cumin
• 1 bay leaf
• 1 tsp ghee
• 1 lemon or 1 tsp vinegar
• 3 tbsp salt
• (II) - FOR THE MASALA
• 500 Chicken medium cut
• 3 medium size onion
• 6 -7 green chilly
• 3 tbsp ginger garlic paste
• 1/2 tsp turmeric
• 1 inch cinnamon
• 7 peppercorn
• 3 cloves
• 1 tsp cumin
• 1 black cardamom
• salt to taste
• (III)
• 1 cup fried onion crushed
• 3 tbsp yogurt
• 1 lemon juice
• 5 -6 mint leaves
• 4 green chilly
• 1 tsp black pepper powder
• 1/2 tsp garam masala powder
• 1/2 cup oil
• (IV)
• few saffron threads crushed & soaked in 1/4 cup milk
• 1/2 cup oil
• 3 tbsp ghee

Instructions

1. For the Rice :
2. Boil water in a big pot. Add whole garam masala. Once the water boils, add the rice. Now add salt and lemon. Cook rice till 80%. Once done. Strain the water & keep aside
3. For the Masala:
4. Grind onion, ginger garlic paste & green chilly to paste. Add this paste to chicken along with cumin & whole garam masala. Pressure cook to 2 whistle. Cool
5. Once masala is cool, add all (III) ingredients. Mix Well
6. Assembling the Biryani:
7. Spread a layer of rice followed by masala. Now spread over another layer of rice. With a back of spoon insert whole in the rice and add the oil. Sprinkle ghee. And later saffron milk all over.
8. Cover with wet cloth or aluminum foil and place the lid so air doesn't escape. Cook on high for 5 minutes. Then on low for 25 minutes.
9. Serve hot with burhani or mattha

Notes

How to check Biryani is done: insert a long spoon in the middle of the rice. Remove and if it is oily, biryani has got dum. If water content is there, it has to be cooked for little more.

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