TamilNadu Muslim's wedding special Biryani

Unusually the anecdote for this post

has to be longer. This can be one of
the posts I enjoyed writing:) . I
intend to register some of my
memories on this 'TamilNadu
Muslim marriage special Biryani'.
North Indian biryani and Hyderabadi
Biryani are entirely different from the
TamilNadu Muslim's version. Both
have different but adorable taste:) In
TN , the rice is cooked in the gravy
along with meat (known as the
Arabian method). While in the other
versions, they cook the rice and
meat separately and mix afterward
in the dham process.
I am sure anyone out there who has
tasted the biryani in a TN Muslim marriage (or the one prepared by a chef trained to do so) can never
forget that stunning taste. Some years ago , as soon as I started my career, I happened to work in a
harbor , where I met an interesting Accountant, whose hobby is to cook for wedding parties. Beyond the
regular office job and despite of his wealthy background he had a crew to join him for this extra job, which
he liked very much. One of my colleague , Rehman anna (we call him anna which means elder brother)
told me about this famous chef who happened to sit in the midst of many files.
On my request, without any hesitation he shared me the secrets beyond this famous biryani and some
interesting facts too.
From then whenever I prepare a biryani, I remember the way he passionately explained me:)
Noting his version below to appreciate and enjoy.
1. They use only halal meat. (So crazy viki, started buying halal meat only). Weight of meat should
be equal to that of rice.
2. They pray to God before making biryani, as they consider it as food for the God. (I always
appreciate the dedication and love).
3. They consider inviting all the people they know for the feast. (Oh yeah , how can we feast a tasty
food without any social consciousness).
4. They start cooking as early as 2 AM to serve for a feast in the lunch. The secret is the long hours
of dham in low heat. (That 10 hrs of cooking makes it yummy!).
5. Don't use chilli powder, coriander powder, curd, poppy seed, Turmeric powder , garam masala
powder.
6. Use good milk, saffron , rose essence , ghee.
7. They serve the food in a very large plate (called thambalam) and the close family members eat
together in the same plate, whereas guests are served separately.
(Most of the Muslim marriages serve Mutton biryani, but I have used chicken and simplified the
procedure enough to make it in small batches at home. If you are using mutton, then don't cook it in a
pressure cooker. Instead cook mutton in direct heat, but add a pinch of meat tenderizer powder)

Ingredients:
Basmati rice - 1/2 kg (approximately 3 cups)
Chicken - 1/2 kg
salt - To taste
Green chilly - 6
Red onion - 100 gms (2)
Tomato - 100 gms (4)
Lemon - 1/2
ghee - 1/4 cup
oil - 2 tbsp
Rose water - 2 tbsp
(or a drop of rose essence)
Milk - 1/4 cup
saffron - a pinch
Cashew - 15
Raisin - 10
Paste 1:
cilantro - 10 plants (leaves only)
mint leaf - 4 sticks (leaves only)
green chilly – 3
Paste 2:
Ginger - 2 inch
garlic - 10 pearls
To dry roast and powder:
Fennel seed - 1 tsp
cinnamon - 1 inch
cardamom - 3
cloves - 6
Black pepper - 1 tbsp
For tempering:
a small bark of cinnamon, 1 star aniseed, cashews ,1 tsp Sea weed (kalpaasi), a small chip of
Nutmeg (jathikkai).
Preparation:
First wash and clean the rice. Soak it in water for 10 minutes , drain water and let it remain for 1/2 an
hour.
Next, clean the chicken and cut it in to big pieces. Wash and Keep aside.
Rub a tsp of salt + juice of 1/2 lemon and leave it for an hour.
Chop the onion in lengthwise.
Chop Tomato into small cubes.
Keep the green chillies as full, don't cut it.
Dry roast and powder the items given.
Grind ginger and garlic together to a fine paste.
Grind cilantro, mint, and green chilli to a very fine paste.
Method:
Heat oil + ghee in a thick bottom vessel.
Toss in a small bark of cinnamon, 1 star aniseed, cashews , 2 rose bud, 1 tsp Sea weed (kalpaasi),
and a small chip of jathikkai .
Immediately add the chopped onion + little salt and fry till it becomes golden brown.
Add the ginger garlic paste and stir well till the raw smell vanishes
Now add the finely chopped tomato and cilantro paste (paste 1). Sauté till the tomato gets mashed
and oil starts showing off.
Now put the chicken pieces along with some more salt, a cup of water , powdered masala and cook it
covered.
Cook till all the water gets absorbed by the chicken and the chicken is almost cooked . Now add the
soaked rice without any water and fry in that gravy for some time till the rice gets swollen.
Now add water just enough to immerse the rice and meat completely.(No need to measure the water.
Literally it is not possible to measure the amount water if biryani is prepared in large quantities. ).
Before water starts to boil, check for salt by tasting the water:) Put some freshly chopped mint,
cilantro leaves and uncut green chillies. As soon as the water starts boiling close the vessel with a
tight lid and let the rice absorbs all the water.
Now switch off the flame.
Home adopted dhum process:
Start heating a thick dosa tawa. (Don’t use your regular dosa tawa. Because you may spoil the dosa
tawa while doing so. So I use my chapatti tawa)
Place the biryani vessel over the hot tawa.

Now mix the milk, rose water and saffron and sprinkle it all over the rice. (This generates enough
steam to slow cook the rice).
Spread the raisins all over the rice.
Sprinkle some more ghee (2 tbsp) over the rice.

Reduce the heat to minimum. Close the vessel tightly using a flat lid / plate.
Using wet chapatti dough, cover the lid's edge to seal completely.

Before hand bring 2 liters of water to boil in a vessel. Close it with lid.
Place it above the biryani vessel and lid.

Let the setup remain for nearly 2 hours. (2 hours is enough for a smaller batch, less than 2 kg rice).

After that we need not stir the biryani.

After 2 hours we can get a good biryani smell filling the house.
Take it out and enjoy.

TamilNadu Muslim style Biryani is ready!