Enjoy regional flavours of biryani from across India

By N. Lothungbeni Humtsoe

For foodies, biryani is an emotion that one can relate to. 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 India’s 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.

Bhatti Da Murgh Biryani

Chef Gautam Mehrishi, Renaissance Mumbai Convention Centre Hotel

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

Bhatti Da Murgh

Ingredients

• 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

Method

• 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.

BIRYANI RICE

Ingredients

• Long grain Basmati Rice                     300 gms
• Desi Ghee                                              50 ml
• Bay Leaf                                                 3 nos
• Star Anise                                              4 nos

• Cloves                                                    4 nos
• Salt                                                          taste
• Black pepper whole                            4 nos
• Mace                                                       3 nos
• Black and green cardamom               3 nos each

Method

• Wash and soak the rice for 30 minutes.
• Boil water in a pot with desi ghee, bay leaf, star anise, cloves, salt, black pepper whole, black and green cardamom and mace.
• Once the water is boiling add the soaked rice and cook till 75-80 % cooked.
• Now strain the rice and assemble the biryani for dum cooking.

GARNISH FOR DUM

• Saffron soaked in Almond Milk                                         12 strands
• Mint Leaves                                                                          1 2 nos
• Brown Onions                                                                       30 gms

Assembly

• In a lagan take the cooked chicken add the stock and add the rice from the cooking pot with the help of a strainer and cover completely.
• Once the rice is ready to strain add mint leaves, saffron soaked in almond milk and brown onions, close and seal with a lid and kneaded wheat dough. Cook on dum for 12 minutes based on a heavy bottom tava at the base.
• For the last 5 minutes cook on high heat to generate steam in the lagan.
• After 15 minutes of cooking remove from the heat source and open to serve with a rest time of 5 minutes.

Accompaniment and Garnish

• Saffron soaked in Almond Milk                                         12 strands
• Mint Leaves                                                                          1 2 nos
• Brown Onions                                                                       30 gms
• Sliced Almonds                                                                     25 gms
• Churned yoghurt                                                                  100 gms
• Roasted Cumin Powder                                                      2-3 gms
• Salt                                                                                          as per taste

Method

• In a bowl mix the churned yoghurt with salt and roasted cumin powder and garnish with mint leaves and roasted cumin powder.

Gulnar Raan Biryani

Chef Gautam Mehrishi, Renaissance Mumbai Convention Centre Hotel

Slow-Cooked Hind Leg of Goat in sweet spices, aromatized long grain rice cooked in Dum, Yoghurt Raita.

Gulnar Raan

Ingredients

• Hind Leg of Goat                          1000 gms
• Hung Yogurt                              100 gms
• Lemon Juice                                10 ml.
• Garlic Paste                                 30 gms
• Ginger Paste                                   30 gms
• Yellow Chilli powder                 8-10 gms
• Turmeric Powder                      8-10 gms
• White Pepper Powder                  8-10 gms
• Salt                                            to taste
• Desi Ghee                                150 ml
• Mutton stock                             3 liters
• Royal Cumin                                  8-10 gms
• Green Cardamom Whole              5-6 nos
• Paan Ki Jaad (beetel root)            25 gms
• Saffron Strands                            10-12 nos
• Mace Powder                               8-10 gms
• Brown onion                                 100 gms

Method

• Make insertions on the leg with a sharp knife for the marination to seep in.
• For Marinade – Mix yoghurt with yellow chilli powder, lemon juice, garlic and ginger paste, turmeric powder, white pepper, salt, royal cumin, green cardamom, saffron and mace powder and make smooth marination.
• Marinate the goat leg overnight, store in the refrigerator.
• For cooking, heat a lagan (copper utensil that is wide, thick-walled with a slightly curved thick bottom) add desi ghee and sear the goat leg from all sides, add brown onion and the stock, cover and cook in dum till tender.
• After the goat leg is tender cooked remove it from the lagan, strain the cooking juices.
• Reduce the cooking juices to half and keep them aside.

BIRYANI RICE

Ingredients

• Long grain Basmati Rice                     300 gms
• Desi Ghee                                              50 ml
• Bay Leaf                                                 3 nos
• Star Anise                                              4 nos

• Cloves                                                    4 nos
• Salt                                                         to taste
• Black pepper whole                            4 nos
• Mace                                                      3 nos
• Black and green cardamom 3 nos each

Method

• Wash and soak the rice for 30 minutes.
• Boil water in a pot with desi ghee, bay leaf, star anise, cloves, salt, black pepper whole, black and green cardamom and mace.
• Once the water is boiling add the soaked rice and cook till 75-80 % cooked.
• Now strain the rice and assemble the biryani for dum cooking.

GARNISH FOR DUM

• Saffron soaked in Almond Milk                                         12 strands
• Mint Leaves                                                                          1 2 nos
• Brown Onions                                                                       30 gms

Assembly

• In the lagan take the cooked raan add the cooked juices and add the rice from the cooking pot with the help of a strainer and cover completely.
• Once the rice is ready to strain add mint leaves, saffron soaked in almond milk and brown onions, close and seal with a lid and kneaded whet dough. Cook on dum for 15 minutes based on a heavy bottom tava at the base.
• For the last 5 minutes cook on high heat to generate steam in the lagan.
• After 15 minutes of cooking remove from the heat source and open to serve with a rest time of 5 minutes.

Accompaniment and Garnish

• Saffron soaked in Almond Milk                                         12 strands
• Mint Leaves                                                                          1 2 nos
• Brown Onions                                                                       30 gms
• Sliced Almonds                                                                     25 gms
• Churned yoghurt                                                                  100 gms
• Roasted Cumin Powder                                                      2-3 gms
• Salt                                                                                          as per taste

Method

• In a bowl mix the churned yoghurt with salt and roasted cumin powder and garnish with mint leaves and roasted cumin powder.

MADURAI MUTTON BRIYANI

By Chef Soma Sundaram, Courtyard by Marriott Madurai

Ingredients

• 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

Method

• 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 sauté 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

POTHI KOZHI BIRYANI

By Chef Rounak Kinger, JW Marriott Kochi

Serves 10

Ingredients

• Nadan chicken         2000gm

(Country chicken)                     

• Onion                         700gm
• Ginger                        70gm
• Garlic                          60gm
• Green chilli 80gm
• Tomato                      120gm
• Mint leaf                    100gm
• Coriander leaf            80gm
• Cashew nut                70gm
• Kish mish                    70gm
• Rosewater                 120ml
• Fried onion                 150gm
• Saffron                        ¼ gm dissolved in milk 
• Ghee                            340ml
• Lime juice                    3 lime
• Kaima Rice                   1200gm washed and strained

For the Biryani Masala Powder

• Clove                        10gm
• Cinnamon                15gm    
• Green Cardamoms  20 gm
• Mace                        5gm 
• Fennel seeds           40 gm
• Nutmeg                    5gm
• Shahi jeera             15gm

Rice for Cooking

• Star anise         2gm
• Refined oil       160gm
• Cardamom        2gm
• Cloves              2gm 
• Cinnamon stick 2gm
• Rosewater       2ml
• Lime juice        2no
• Salt to Taste

Method

For Rice

• Heat refined oil in a thick-bottomed pan, crackles whole spices, add the strained/soaked kaima rice and fry for 3 minutes
• Add boiled water and simmer until the water evaporates partially. Add lime juice and rose water stir well and cover with a lid and cook for 5 minutes or and until 90% cooked;

For Chicken

• Heat ghee in uruli and fry 200gm slice onion until golden brown in color and fry the cashew nuts, raisins keep aside.
• Roughly, crush the ginger, garlic and green chili.
• Sauté the onions, ginger, garlic, green chili until tender, add sliced tomatoes, cook until soft and mashed
• Add the meat and cook for half done; Add the powdered masala and chopped mint leaves, mix well and cook till is 80 percent done.
• Add lemon juice, mint and coriander leaves, mix well and switch off flame.
• Layer the cooked rice over the meat. Add remaining fried onions, fried cashew nuts, raisins and sprinkle with the saffron milk, rose water. Prepare two layers of rice and chicken masala.
• Cover the vessel with a lid. In addition, burn some charcoal on a low heat to let rice and masala cook together.
• Portion out on the banana leaf, wrap it with a thread, and leave it to cook slowly over charcoal heat. Serve hot with raita and dates pic.