White Layered Chicken or Mutton Biryani

Posted By : Joanna D'souza

There are many different types of Biryanis in India.But This Is my favourite  One of the most popular biryani is Hyderabadi Dum( Steam) Biryani , But this in my version of Pre Cooked Meat White Layered Chicken or Mutton  Dum Biryani With Basmati Rice ( Long Grain  )  & Spices  . Hopefully you will enjoy This Style of Biryani Because the beauty of this Biryani is Its Very Light , Mild  not very Oily Rich or Heavy unlike the Hyderabadi or Muslim Biryanis its guaranteed you would go for second round

1 Full Whole Chicken cut into medium sized pieces

Bring it home wash it twice thrice under cold water  clean up the impurities

Then leave this Chicken  in a proferated  colander to drain off all the excess water

Place chicken in a bowl add 1 cup of yoghurt mix and coat well and leave it to marinate

If its Chicken you can directly cook it along with Cut Masala

 ¾ kg to 1 kg Mutton

Wash it to under cold water and leave it in a proferated  colander draining of all excess water  

But Incase you are cooking Mutton Then pressure cook it in very little water

Adding ½ teaspoon of Turmeric powder and 1 teaspoon of Salt to it

Pressure cook for 20 to 25 minutes cook until Meat is almost done 4 to 5 whistles

Save the Meat Stock to addup to the gravy

To this Meat you need 1 kg basmati rice

This White Layered Biryani Is Prepared In Steps so please follow accordingly

Required Ingredients  :

5 to 6 whole  Cardamom

2 inch Cinnamom Stick

8  pieces of Cloves

3 to 4 Tej  Pata Leaf

2 Onion finely sliced

1 tablespoon Garlic Paste

1 tablespoon Ginger paste

1 Large Tomato Finely Chopped

1 Tablespoon Red Kashmiri Chilly Powder

1 Tablespoon Dhaniya Powder

½ teaspoon Jeera powder

¾ Tablespoon Gram Masala Powder

1 teaspoon  Turmeric Powder

250 gms whipped yoghurt  1 + 1  cup

1 juice of whole lemon   

Required amount of Salt

½  +  ½  cup Ghee  for rice and for gravy

Required amount of Oil for deep frying onion

Additional 4 to 5 medium onions roughly chopped deep fried into deep brown caramalised onion for garnish

Handful of Finely chopped green coriander leaves for garnish

1 whole  lemon cut into quarters to sqeeze over

Biryani  Rice  Preparation : 

Wash your Basmati rice 3 to 4 times gently under cold water

Then Soak this basmati rice in clean water for atleast ½ hour to 1 hour very important

Heat Large vessel add ½ Cup Ghee warm it on medium heat

Then add whole Garam Masala and saute until fragnance arises

Add the soaked basmati rice fry in Ghee for couple of seconds stirring frequently

Then immediately add Warm Water double the amount or ½  inch above the level of Rice

Just enough to submerge the rice

Add little bit of Salt make sure you cook the rice in its own water

Simmer the pulao rice uncovered until most of the broth is absorbed and the level of the broth is the same as the rice and you can see little dimples forming on the surface

Turn down the heat to very low , Cover the pot with lid and cook for another 8 to 10 minutes

Put on the timer for 10 minutes

Remove from the heat and without lifting the lid , let it rest without heat for another 10 minutes

After 10 minutes lift the lid and fluff up the rice and allow it to cool

When the rice is cooled that’s when you can discard all of the whole garam masala and use only the flavoured Basmati rice to make your biryani

Fry Your Sliced Onion in some hot Oil Deep Brown and Caramalised

Preparation Of  Chicken or Mutton  Bhuna    

Heat  A large vessel ½ cup Ghee

Add chopped Onions saute and fry until golden brown

Then add Ginger Garlic paste saute and fry

Then add chopped Tomatoes cook until dissolved

Then add the Red Kashmiri Chilli Powder , Dhaniya , Jeera powder , Turmeric  and Garam masala powder

Then you Mix your Chicken  marinated with Yoghurt or Boiled cooked Mutton

Stir fry and Bhuna this meat until medium cooked

At this point add additional Yoghurt of about 1 cup

Squeeze 1 lemon juice to it

Salt to Taste

Cook until Oil seperates and leaves the sides of the vessel 

Top It up with  handful of finely chopped Green Coriander Leaves

And set aside

The Layering Process Of Biryani :

Once the Basmati Rice , Meat , Crispy fried onion and chopped coriander leaves  is ready

That When you get started with the layering process

Take a large Biryani heavy bottom vessel

Grease it with little bit of ghee

First give a layer of flavoured basmati rice

Then drop spoon full of Bhuna Chicken or Mutton Meat

Then sprinkle some crispy fried Onions and chopped Green Coriander Leaves

This way repeat the process of layering until you finish up all of the Rice , Bhuna Chicken or Mutton  and Crispy Onion and Coriander

Finally place the lid and seal it with atta or air tight lid

Then on a very slow flame place this biryani on Iron Tawa

So as not to get in direct contact with the flame

Give one last Dum switch  of the flame

And let it cook in its steam for about 20 to 30 minutes

Serve this Arroz White Layered  Chicken Or Mutton  Biryani with Mixed Or  Vegetable Raita of your choice .