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Chicken Biryani Recipe, Regional Flavours Of Biryani.

For foodies, biryani essence is an emotion that one can relate to. This Independence Day, Marriott International has united the flavours and aromas of Biryani from regions across the country under a single menu -- celebrating the emotions that come along with Indias most loved dish by introducing 40 variations as a special treat for all Biryani enthusiasts.

Here is how you can recreate some of the most exquisite flavours of Biryani at your home following the recipes of some of Marriott's leading Chefs, including Chef Gautam Mehrishi, Renaissance Mumbai Convention Centre Hotel, Chef Soma Sundaram, Courtyard by Marriott Madurai and Chef Rounak Kinger, JW Marriott Kochi.

Here are the two most famous delicacies from the above-mentioned chefs:

1) Bhatti Da Murgh Biryani

Tripple Cooked on the bone Leg of Hormone Free Chicken in crushed black pepper mix, aromatized long grain rice cooked in Dum, Yoghurt Raita.

Chicken in crushed black pepper mix, aromatized long grain rice cooked in Dum. UnsplashPhoto by Louis Hansel on Unsplash.

  • Chicken leg and thigh (on the bone) 900 gms
  • Hung Yogurt 120 gms
  • Lemon Juice 10 ml.
  • Garlic Paste 30 gms
  • Ginger Paste 30 gms
  • Kashmiri Chilli powder 8-10 gms
  • Turmeric Powder 8-10 gms
  • Crushed Black Pepper 8-10 gms
  • Salt to taste
  • Mustard Oil 150 ml
  • Chicken stock (reduced and thick) 1 Ltr
  • Cumin Powder 8-10 gms
  • Kebab Masala 5-6 gms
  • Garam Masala 8-10 gms
  • Fresh cream 25 ml
  • Fresh coriander sprigs 10-12 nos

  • Wash and dry pat the chicken thigh and leg and apply the first marinade of salt, ginger, garlic paste and lemon juice. Then keep aside for 20 minutes
  • For the final Marinade � mix hung curd, Kashmiri red chilli paste, coriander powder, turmeric powder, cumin powder, kebab masala, garam masala, crushed black pepper and mustard oil and place the chicken with the first marinade into the second marinade mixture
  • Cook the chicken in two steps. Step I- sear on an open charcoal grill on all sides to seal all the juices, Step II- Cook in the tandoor till 75% done and rest sprinkling with kebab masala, cream and chopped coriander


MADURAI MUTTON BIRYANI biryani flavour essence. Photo by Atikah Akhtar on UnsplashPhoto by Atikah Akhtar on Unsplash.

  • Vegetable Oil 200 ml
  • Coconut Oil 200 ml
  • Ghee 100 ml
  • Bayleaf 3 no
  • Marathi moggu 3 no
  • Kalpasi 2gm
  • Star anise 2 no.
  • Cinnamon 5 gm
  • Cardamom 5 no.
  • Cloves 4 no.
  • Onion Large 300 gm (thinly sliced)
  • Shallots 150 gm (grind to paste)
  • Ginger Garlic Paste 3tbsp
  • Tomato 150 gm (cubes)
  • Chilli Powder 3 tbsp.
  • Coriander Powder 1 tbsp.
  • Garam Masala Powder 1 tbsp.
  • Salt to taste
  • Coriander Leaves 1 bunch (chopped)
  • Mint Leaves 1 bunch (chopped)
  • Curd 100ml
  • Green Chillies 30gm (slit)
  • Lemon Juice 2 tbsp
  • Seeraga Samba Rice 750gm
  • Water 1.25lit
  • Mutton 1 kg (with bone)
  • Roast & Grind: Cinnamon - 3 stick, Cardamom - 15, Cloves - 1 tbsp

  • Take cinnamon, cardamom and cloves in a dry pan and roast it well. Cool it down and make a fine powder. Set aside
  • Heat oil and coconut oil in a Briyani pot or a brass hundi
  • Add cinnamon, cloves, cardamom, bay leaf, Marathi moggy, kalpasi, star anise and let it crackle
  • Add sliced onions saut until golden brown then add pureed shallots and cook well
  • Add ginger-garlic paste till the raw flavour goes off
  • Add tomatoes and cook till it gets mushy then add curd, green chillies, lemon juice and mix well
  • Add washed mutton and salt and cook well
  • Add allspice powder and mix well
  • Add 250ml of water and bring it to a boil. Cover with a lid until mutton is cooked softly
  • Now add remaining water, coriander leaves and mint leaves and mix well bring it to boil
  • Then add soaked Seeraga samba rice (rice to be soaked for 20 min)
  • Cook on high heat for 10 min and mix well. Rice to be cooked for 75% then remove the biryani pot from the range and keep it on a hot plate
  • Cover with the lid or silver foil for dum cooking for 15 min
  • Turn off the hot plate and leave it for 5 min before opening the foil
  • Finish with melted ghee and add chopped coriander and mint
  • Remove and fluff the rice
  • Serve hot with onion raitha and dalcha
keywords: biryani, chicken biryani, flavours of Biryani, MADURAI MUTTON BIRYANI
(This article was originally published at IANS and is written by N. Lothungbeni Humtsoe. He can be contacted at (IANS/SB)


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