Doi Biryani Recipe

Doi Biryani Recipe

Description:

Doi Biryani is a unique and flavorful biryani where yogurt (doi) plays a central role, adding a tangy and creamy dimension to the dish. This biryani is typically made with chicken or mutton and combines the richness of traditional biryani with the distinctive taste of yogurt. The yogurt not only tenderizes the meat but also infuses the rice with a delightful tanginess, creating a harmonious blend of spices and flavors. This dish is perfect for those who enjoy a biryani with a creamy texture and a slightly sour edge, making it a standout option for special occasions and festive meals.

Ingredients:

• For the Marinade:

  • 500 grams chicken or mutton, cut into pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 2-3 green chilies, slit (optional, for heat)
  • 1/2 cup chopped tomatoes
  • 1/2 cup plain yogurt (additional)
  • 1/4 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup fried onions (optional, for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water (optional, for extra fragrance)

Instructions:

1. Marinate the Meat:

   • In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
   • Add the chicken or mutton pieces and coat them evenly with the marinade.
   • Cover and refrigerate for at least 1 hour, or overnight for a more intense flavor.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

3. Cook the Meat:

   • Heat the ghee or oil in a large pan over medium heat.
   • Add the fennel seeds, cumin seeds, and sliced onions. Cook until the onions are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, and garam masala.
   • Add the chopped tomatoes and cook until they are soft.
   • Add the marinated chicken or mutton pieces and cook on medium heat until the meat is browned and cooked through (about 20-30 minutes for chicken or 40-50 minutes for mutton). The yogurt will help create a creamy sauce.

4. Prepare the Yogurt Mixture:

   • In a small bowl, mix the additional plain yogurt with a little water to make it smooth and pourable.

5. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked meat mixture over the rice.
   • Layer the remaining rice on top of the meat.
   • In a small bowl, mix the saffron threads with the milk and drizzle this mixture over the top layer of rice.
   • Pour the additional yogurt mixture over the biryani.
   • Drizzle a little ghee over the top.
   • Sprinkle the fried onions, coriander leaves, and mint leaves over the top.
   • Drizzle rose water (if using) and lemon juice over the biryani.

6. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 20-25 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 15-20 minutes.

7. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the tangy and creamy flavors of Doi Biryani, where the yogurt adds a delightful richness and complexity to the traditional biryani, making each bite a unique culinary experience.