Yummy Biriyani

Ask any Bengali outside or in Kolkata about food in the streets and an instant anwer comes to you Rolls/kebabs. But during Lunch and dinner time the only option that crops up in 80% of hungry bengali minds is BIRIYANI…Names like Shiraz, Royal, Arsalan, Zeeshan and of late Alibaba will crop up.

Biryani in Kolkata, evolved from the Lucknow style when Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiaburj. But he did not forget bringing his personal Chef with him as he was very particular about his food. Aloo was included in the biryani to compensate the unavailability of meat. However this became the trademark of the Kolkata Biryani and is relished till date. Added to it is the fact that Kolkata biryani is far less spicy than its other counter parts.

Today I experiment with a diet version of Biryani. The idea is to substitute the ingredients like  the fragrant Basmati Rice with Brown Basmati Rice and Ghee with Nutralite….:)

 Chicken
 Nutmeg/Mace (jaiphal/javitri) 0.5 teaspoons
 Cinnamon Stick (dalchini)
 White cardamom (elach)
 Whole clove (laung) 15-20
 Dawat brown Rice – 500 g
 Curd 300 g
 Amul Nutralite – 5 tsp – you can use any light non fat butter like mello as well.
 Keora Jal
 Ginger Garlic Paste – 5 tsp – bhuna
 Patato diced – (dumo dumo kore kata) – 1 large- apply salt and keep side
 Boiled Eggs
 Salt
 Garam masala powder – 2 tsp

Marinade clean pieces of chicken in – Curd + Bhuna garlic and ginger + Salt + 1 tsp garam masala powder..keep aside for 2 hrs

Heat 2 tsp of Nutralite in the kadai  - put Nutmeg/Mace (jaiphal/javitri) 0.5 teaspoons +Cinnamon Stick (dalchini)+White cardamom (elach)+Whole clove (laung) 15-20

When the masalas are well flavoured add the patatoes and fry well till sides turn golden

Now add the chicken and the marinade. Keep heating on low flame and cook for ten minutes

Wash the brown rice in running water and soak for half an hour. Brown rice takes a little longer and so we can keep it soaked for even an hour

After the chicken is cooked. Remove water from the soaked rice and arrange rice in layer in a big patila. Top the layer with pieces of chicken and patato. Repeat with remaining rice nd chicken. Add the entire chicken gravy. Add salt to taste

Seal the lid of the pan with a cover and start cooking on slow flame

Add a little weight on the lid. U cn use a wooden paper weight

Remove weight and lid and keep checking if the rice is cooked

U can add water if required. Make sure you don't add much water at a time.

When the rice is done add some keora jal and a few spoons of nutralite and remove from the flame

Garnish with boiled eggs and serve with sweet and sour raita