South Indian Muslim (Bai) Biryani Recipe

Description

Bai Biryani is a distinctive South Indian Muslim style of biryani known for its aromatic spices, tender meat, and perfectly cooked rice. This halal preparation features layers of marinated meat and partially cooked rice that are then slow-cooked together using the "dum" method (sealed cooking).

 

Ingredients

For the Meat:

• 1 kg halal mutton or chicken, cut into medium pieces
• 2 large onions, thinly sliced
• 4 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 4-5 green chilies, slit
• 2 tablespoons plain yogurt
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup fresh coriander leaves, chopped
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Juice of 1 lemon
• Salt to taste
• 3 tablespoons ghee or oil

For the Rice:

• 3 cups basmati rice, soaked for 30 minutes
• 6 cups water
• 2 bay leaves
• 4 cloves
• 6 green cardamom pods
• 2 black cardamom pods
• 1-inch cinnamon stick
• 4 star anise
• 1 teaspoon shah jeera (black cumin)
• Salt to taste

For the Layers:

• 1/2 cup fried onions
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/4 teaspoon saffron soaked in 3 tablespoons warm milk
• 3 tablespoons ghee
• 1 tablespoon rose water (optional)
• 1 tablespoon kewra water (screwpine essence, optional)

Instructions

Prepare the Meat:

1. In a large bowl, combine the meat with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and lemon juice. Mix well and marinate for at least 2 hours (overnight is better).
2. Heat ghee or oil in a large, heavy-bottomed pot. Add the sliced onions and sauté until golden brown.
3. Add the marinated meat and cook on high heat for 5 minutes, stirring constantly.
4. Add chopped tomatoes, green chilies, half of the mint leaves, and half of the coriander leaves. Mix well.
5. Cover and cook on medium heat until the meat is almost tender (about 75% cooked) and the gravy has thickened. This will take approximately 30-40 minutes for mutton or 15-20 minutes for chicken.
6. Add garam masala, stir well, and set aside.

Prepare the Rice:

1. In a large pot, bring 6 cups of water to boil with bay leaves, cloves, cardamom pods, cinnamon stick, star anise, shah jeera, and salt.
2. Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% done (still has a slight bite to it).
3. Drain the rice immediately and set aside.

Layer and Dum Cooking:

1. In the pot with the meat, spread the meat and gravy evenly.
2. Layer half of the partially cooked rice over the meat.
3. Sprinkle half of the fried onions, mint leaves, and coriander leaves.
4. Add the remaining rice, forming another layer.
5. Top with the remaining fried onions, mint leaves, and coriander leaves.
6. Drizzle the saffron milk, ghee, rose water, and kewra water over the top.
7. Cover the pot with a tight-fitting lid. For authentic "dum" cooking, seal the lid with dough or place a heavy weight on top.
8. Cook on very low heat for 25-30 minutes, allowing the flavors to meld and the rice to fully cook through the steam.
9. Let it rest for 10 minutes before opening the lid.
10. Gently mix the layers just before serving, being careful not to break the rice grains.

Serving

Serve hot with raita (yogurt dip), mirchi ka salan (chili curry), or a simple onion salad.

Notes

1. Traditional Bai Biryani often includes potatoes cooked with the meat for added flavor and texture.
2. For an authentic touch, you can layer boiled eggs between the rice and meat.
3. The dish is traditionally cooked in a clay pot or a heavy-bottomed vessel for best results.
4. Adjust spice levels according to your preference.

Enjoy this flavorful halal South Indian Muslim specialty!