by Usama Tariq
The word Biryani comes from the Persian word Birian which means pre-cooking. The word BBQ means “Barbecue” which is a cooking method and style of cooking. In this method, we use charcoal smoke for the fragrance of coal. Now I want to share some information about Mughlai BBQ Biryani. As you know that Biryani has many verities like Sindhi biryani, Spicy Masala Biryani, Mutton Biryani, Bombay Biryani, and many more. I think Biryani is the most common and most popular dish ever all across Asia. Many people Biryani by its name. Let’s describe the types or verities of biryani:
Verities in Biryani
There are many verities in Biryani. When the dish Biryani was discovered it is simple rice like pulao, but for the passage of time, it becomes many changes and makes tastier than the older ones. When someone tries it the first time it will be the favorite dish for him in the future. So, let’s talk about the verities of biryani. Biryani has many verities like you can make biryani rice in mutton, beef, and chicken, except these types of biryani, it has many forms too like Sindhi Biryani, Mutton Biryani, Bombay Biryani, BBQ Biryani, etc. So, I described some of these types of Biryani are as under.
Sindhi biryani is a special type of biryani, it can be made with either chicken or meat it up to you. It is originated from Pakistan’s province Sindh which’s why its name called Sindhi Biryani. This biryani is different from simple biryani because of the addition of some ingredients or variations like this type of biryani included potato cubes, this is the main difference.
Beef or Mutton Biryani
Beef or Mutton Biryani is another special type of Biryani in which uses cow meats. This is also originated from the Indian Subcontinent from the city of Hyderabad in the 18th century. This type of biryani is slightly different from those types of biryani because the taste of meat of mutton or beef obviously is different from chicken. This biryani included cubes of beef or mutton meat, some regular spices, etc. In Muslim countries this type of biryani cook on Eid-ul-Azha (in which we Muslims sacrifice sheep, goats, Buffalos for the sake of Allah Almighty) mostly.
Different in Taste
Biryani rice is a different taste from all rice because of the use of more spices ingredients. Biryani is sour in taste because of many tomatoes and yogurt. These two ingredients make it more spicy and sour. So, every country has its own taste. In Asia, it is a very popular and common dish. The types of biryani that I described above have their own taste and different in aroma and fragrance of the dish.
Origin of this dish
Biryani is a mixed rice dish with chicken that is firstly rooted in the Indian Subcontinent by the Muslims of India. The exact roots of this dish are unknown but maybe or most probably that it is originated from the Indian Subcontinent in the 18th century.
Historical Point of View
The chain of Biryani had been started from India and then popular all across Asia and the world with the passage of time. The first branch of the Biryani dish comes from the family of Mughlai in which the cook or chef of the king made it for the first time to his king and then the King loves this dish very much. On the other hand, the other branch of biryani comes from the Arab traders in south Asia. So the Mughal Empire introduce this dish for the first time ever.
- Chicken mince 750 grams
- (Red chili powder) 1 tsp or to taste
- (Turmeric powder) ½ tsp
- Garam masala powder 1 tsp
- (Salt) 1 tsp or to taste
- (Gram flour) roasted 3-4 tbs
- (Charcoal) for smoke
- Cooking oil 1 Cup
- (Onion) sliced 3 medium
- (Almonds) 12-15
- (Ginger garlic paste) 3 tbs
- (Green chilies) paste 4-5 tbs
- (Salt) 1 tsp or to taste
- Shan white korma masala 1 pack
- (Yogurt) whisked 250 grams
- Cream 200 ml
- (Rice) sella 1 kg (soaked & boiled with 2 tbs salt until 3/4th done)
- (Mint leaves) chopped ½ Cup
- (Fresh coriander) chopped ½ Cup
- Kewra water 1 tbs
- (Yellow food color) 1/3 tsp or as required
- Ghee 1 & ½ tbs
In phase 1 we will prepare chickens mince and meat balls which is used in this dish:
- In the first step, we take a medium-size bowl and add chicken mince, red chili powder, turmeric powder, garam masala powder, salt to taste, roasted gram flour to that bowl.
- Mix it well and well combine until all ingredients mixing up well.
- Then mix it with your hands to convert in the form of dough.
For giving charcoal smoke
- For giving a better charcoal smoke take a lump of burning coal and set it into the core of the wok or between the chicken pieces.
- First Heat the Charcoal and put some oil drops on the burning coal and cover the wok immediately.
- Further in 2 minutes, you are done with giving coal smoke to the whole chicken mince and then uncover it.
- For making better meatballs first you should grease your hands with oil.
- Then make at least 30 to 32 approximately meatballs from chicken mince through your greasy and with polite hands.
- For frying all these meatballs you should take a wok to add some oil for heating at low flame.
- When the oil is heated up then you can add meatballs in the oil one-by-one for frying.
- When you are done with frying the meatballs take out meatballs from the wok after frying them simultaneously from both sides and dish them out into the tray.
- Now add sliced onion into the wok and sauté until translucent.
- let’s Dish out translucent onion into the small bowl and set it aside.
- Take a grinder, add almonds grind it well.
- Then add sautéed onions into the grinder and grind it to make a smooth paste.
- Add sautéed paste into the heated oil, then ginger garlic paste, green chili paste into the heated oil and mix it well.
- Then add salt to taste, chicken white korma masala in the wok, and continuously cook on low flame.
- Now add whisked yogurt into the wok and mix it well and cook it on low flame approximately for 2 to 3 minutes.
- Now add half-fried meatballs into that wok and mix it well.
- Let’s cover the wok and cook at medium flame for 5 minutes.
- Uncover the wok and increase the flame level to high until oil will separate.
- Add cream into it and mix well.
- Set it aside.
Phase 2 is about for rice add into the gravy and make a combination them into the Biryani.
- Now take boiled rice with 2 tablespoons of salt until 2 to 4th done.
- Now, add boiled rice into the pot (which you already added meatballs gravy), chopped mint leaves, fresh coriander powder, and in last add remaining boiled rice in it.
- Then add yellow food color as required into the Kewra water mix well and add across the boiled rice.
- Now cover the pot and steam cook on low flame for 8 to 10 minutes.
- After uncovering it and mix well and your BBQ biryani is ready for it.
- Now you can dish it out into the bowl and served it.
- Serve it to your loved ones and your family members.
- Enjoy the Meal.
- Calories: 235kcal
- Proteins: 12.6g
- Fats: 5.7g
- Preparation Time: 45 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour and 20 minutes required
- Serving: 5 to 6 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, Indian (Mughlai)
- Taste: Spicy and Salty