India Has No National Dish Despite having popular foods such as Khichdi, rice, biryani, daal, roti, and bhajiya, there is no food that has been declared to be the official National Dish of India. A national dish should strongly be associated with the country. So maybe we will think of it as a national spice - Curry.
With that been said, then I'll use what is quite possibly the most well-known rice dish from India, biryani as our taste of 30 National Dishes from around the world. Biryanis can be found throughout the country, though there are subtle variations from region to region. But one thing is consistent: the process to make it is long and complex. My treasured recipe transforms biryani into a quick, accessible dish. This meal is made of fragrant basmati rice, tender spiced chicken, and carmelized onions, and it can be slow cooked to maintain the same authentic flavor and texture of traditional versions.
Chicken Biryani is one of my most favorite dishes and definitely one of the most requested meals at my house. We often pair it with a cooling raita and squeeze of fresh lime for a hearty meal. There are many variations of this recipe that originate in several states of India. My favorite, of course, is the one made by my mom that I grew up eating. Warm, deep spiced Chicken Biryani, with freshly ground spices, caramelized onions, marinated tender chicken cooked over long grain basmati rice!
What is Biryani? Biryani is a rice dish with vegetables, chicken marinated in yogurt and warm spices such as turmeric, red chili powder and garam masala. It is traditionally slow cooked by layering the marinated meat or vegetables over the rice and is topped with onions, aromatic saffron and fresh cilantro or mint.
Origins of Biryani It is said that Biryani is originally a Persian dish which eventually made its way to south Asia. Since then there have been many regional variations of this majestic dish based on the cooking methods. Dum Biryani – Layers of meat and partially cooked rice are added to a heavy bottomed pot which is sealed tightly with raw dough so the flavors and steam does not escape. It is then slow cooked for hours. This is also how my mom made her Biryani on the stovetop.
Kacchi Biryani – Raw meat is cooked by layering over rice and then slow cooked.
Pukka Biryani – Partially cooked meat and rice are layered and cooked. Order Today (20% Off discount code WIX20)
Variations of Biryani As biryani became popular in south asia, several regional variations of this dish came along. Starting with the Kacchi style Hyderabadi Dum Biryani, the Malabar Pukka Biryani from the coastal India, the Calcutta Biryani with potatoes from eastern India, spicy Chettinad Biryani from the southern states and the flavorful, tangy Sindhi Biryani from Sindh, Pakistan. Many more variations and recipes but one thing that is common is that they are all incredibly tasty!
Given how much we enjoy Chicken Biryani, I had to try mom’s recipe in a slow cooker or Instant Pot/Ninja Foodie. After a few attempts I was able to simplify it so much that it can be easily prepared for a weeknight meal using a slow cooker or Instant Pot/Ninja Foodie. This is my humble attempt to make mom’s incredible chicken biryani.
Ingredients - 4 Serving
Organic Chicken Breast 1.0 lbs Organic yogurt 4 oz (1/2 cup) Organic Tomato diced 14.5 oz (1 can) Organic red Bell Pepper 1 (3TB) Organic green chili pepper 1 (1TB) Organic diced yellow onion 1 cup Organic bay leaves 2 Freshly minced Gilroy garlic 4 cloves Finely ground sea salt 1 tp Stone ground pepper 1 tp Organic Ghee 2 TB Organic curry powder 1 TB Organic coriander 1 TB Organic ginger 1 TB Organic Honey 1 TB Organic mint 1 TB Organic Cloves 4 cloves Organic Turmeric 1 tp Organic chili powder 1 tp Organic cinnamon 1 tp Organic Cumin 1 tp Organic saffron Pinch Organic low sodium Curry broth 1/2 cube Organic rice 1 cup
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apane bhojan ka aanand len