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Learn how to make Nizami Chicken Biryani with our chef Tarika Singh.
Nizami chicken biryani is a famous delicacy that originated in Hyderabad. Biryani’s origin can be rooted in the royal kitchen of Mughals & Nizams. It is served as a main dish in festivities and marriages.
0:01 – Step 1: wash your hands with Savlon Handwash -https://www.amazon.in/dp/B086476V1S/r…
Nizami Chicken Biryani Ingredients –
0:50 – To Cook Rice
Water (For Boiling )
2 tsp Salt
3-4 Bay Leaves
1 tsp Caraway Seeds
1 Star Anise
7-8 Cloves
2 Black Cardamoms
2 Inch Cinnamon Stick
1 Mace
5-6 Green Cardamom
500 gms Rice (washed & Soaked)
1 tsp Ghee
2:29 – To Marinate Chicken
1/2 cup Yogurt (beaten)
1 Tbsp Garam Masala
Salt
1 Tbsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 Tbsp Coriander Seeds Powder
1/2 tsp Cumin Seed Powder
1 tsp Oil
1 1/2 Tbsp Ginger (finely chopped)
1 1/2 Tbsp Garlic (finely chopped)
3 Tbsp Fried Onions
1 Kg Chicken
5:01 – To Cook Biryani
3 Tbsp Oil
1 tsp Ghee
3-4 Bay Leaves
5-6 Green Cardamoms
1 Mace
2 Inch Cinnamon Sticks
3 Black Cardamoms
6 – 7 Cloves
3-4 Green Chillies
Marinated Chicken
Water
1 tsp Coriander Leaves (chopped)
Cooked Rice
Saffron Milk
Fried Onion
Coriander Leaves (chopped)
1 tsp Pandan Essence
Mint Leaves
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Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq. It is a dish that has acquired a niche for itself in South Asian cuisine.
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine), and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigul), Kerala (Malabar), Andhra Pradesh, and Karnataka, where Muslim communities were present.
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals. Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word “biryani” is of older usage in India. A similar theory, that biryani came to India with Timur’s invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.
According to Pratibha Karan, who authored the book Biryani, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between “pulao” and “biryani” being arbitrary according to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.
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