Luckily, my family has had immense luck in this area. And not just ours, but all my relatives have had amazingly talented domestic helps who are not only excellent in their work, but extremely loving and caring too! And what better way to show your love and that you care, than through cooking good food.
Be it Radha Bai (who has been working for us for the past 15 years) or Nura (who has worked for my Masis’s / Aunt’s family for over 2 decades!
This is Nura’s biryani recipe. Originally from Hyderabad, no one could beat her in making this delicious, sumptuous meal! Be it any occasion or festival, she has a permanent request from the whole family, of making this awesome dish, in insane quantities! And the amazingly loving and caring person that she was, she would never deny it, in fact volunteer to make it, anytime, anywhere!
I know, even if she stood by me and told me the recipe step by step, I would never be able to match her skills for making THE BEST biryani ever!
I have really tried my best to make it as she does, and I hope I have done at least some justice to it.
1 hour approximately
1.5 - 2 hours
4 Portions (Biryani Lovers)
For the Gravy
Red Chilli Powder
Yogurt / Curd
2 - 3
2 - 3
1 tbsp, or if you want a richer taste then 2 - 3 tbsp
1 - 2
2 - 3
1 large, sliced
8 - 10 cloves, big
2 - 3'' piece
4 - 5
2 tsp, Kashmiri red chilli powder
1 medium / 100 gms
1 large, sliced into 1 cm thickness
boiled, for garnishing
Take a big casserole, and put the rice in it with almost 4 times the water. Add 2 – 3 cardamoms, 2-3 cloves and 1’’ cinnamon. Bring the rice to boil on a full flame. As soon as it starts boiling, take it off the flame, drain, and rinse in cold water to stop it from cooking further. The rice should be 3/4th cooked.
Whisk the yogurt to remove any lumps and mix it with 1 tbsp of corn flour.
Heat ½ cup of milk and put 5 – 10 saffron strands in it and let it stand.
Add sliced onions to the pan and sauté for 2 – 3 minutes, till the onions are translucent.
Add the powdered masala (roasted and powdered coriander seeds, cloves, peppercorns and cinnamon) and sauté well. Allow to cook for 1 – 2 minutes.
Then add the sliced tomatoes and cook on a low flame for 2 – 3 minutes, till the tomatoes are cooked.
Add red chili powder and stir well, allowing it to cook for 30 seconds or so.
Keep the flame on medium and stir well. Adjust the salt in the gravy. Add about 1 tbsp of sugar to the gravy.
Spread about 1 tsp of ghee in the cooker, line them with the sliced potatoes. This would prevent the biryani from sticking to the bottom. And once the whole dish is cooked, the potatoes taste excellent with all the flavors.
Spread a layer of the rice, 1/4th of the total quantity you have boiled. Using half the gravy and vegetables, pour a layer on the rice.
Cover and cook for 15 – 20 minutes in a pressure cooker without using the whistle. Or for 15 – 20 minutes in an electric cooker.
Some like to garnish it with fried onions too.
It can also be made in an earthen pot. That would give it a whole different taste.