Thursday, October 14, 2010

handi chicken biryani

Biryani is derived from the farsi word,"biryan" and study tells that it originated in Persia and over the years travelled to India Via Afghanistan to north of India. During the Mughal rule ,Lucknow was called Awadh giving rise to the Avadhi Biryani. Lucknow amongst  other navabi cities  remains be the hub for all the avadhi cuisine. Biryani is prepared in many ways depending on the region and its culinary identity. 

 chicken: 2 pounds
 Basmati Rice: 1 1/2 cup
 yogurt: 1 1/2 cups
 Ginger& garlic paste : 1 tbsp of each
 turmeric powder : 1/2 tsp
 Paprika powder: 1/2 tsp
 garam masala : 2 tsp
 salt: 1 tsp
 Fresh coriander leaves: a small bunch
 Fresh mint leaves: 10-15 leaves
 Kewra water: 1tsp
Rose water: 1 tsp
kesar: a few strands
Milk: 2 tbsp
1 large onion thinly sliced and deep fried
garam masala sabat/whole : Green cardamoms -7,clove -7,Cinnamon -2 inch piece , black cardamom -2-3, & caraway seeds- 1 tsp


Take the chicken pieces and marinate them in curd along with ginger , garlic paste , turmeric ,salt, paprika, half deep fried onions,some mint leaves & coriander leaves and half garam masala. Leave it for 2 hours in the refrigerator.

Meanwhile take the rice and fry it in ghee/butter/oil for a few minutes.the rice gets a nutty flavor. Then take 4 glasses of water add salt and take all the whole spices and tie them in a Muslim cloth ,and put this in a large open pan with the water. When the water begins to boil add the rice, remove the rice after it is 3/4th done. Drain the water and keep the rice. pre-heat oven to 400 degrees Fahrenheit

In a handi/earthenware pot spread a layer of marinated chicken and then a layer of 3/4th done rice. Sprinkle some deep fried onions, with some torn mint leaves,coriander leaves,dissolve kesar in milk and add kevra and rose water to this. Now sprinkle some milk. Again make a second layer of chicken followed by a layer of rice and then sprinkled the remaining mint leaves,coriander leaves,fried onions and kesar, kevra & rose  water dissolved in the milk.  Now keep the pot on heat,when the entire mixture is hot ,place the lid and seal it with dough or aluminium foil and stick it in the oven for 20-25 minutes. Serve hot from the handi and enjoy with raita.

Note: The pictures you is basically the same preparation cooked in two different mediums Handi and heavy iron pan. Hands down the biryani in the handi was moist and had a tandoor flavor as it was cooked in a preseasoned earthenware pot.


  1. Wow! This looks delicious!! :D
    And I love the photography too. :)

  2. Living in the U.S.A., where did you get this clay handi? Please let me know. My email is I would really, really appreciate your kind response.


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