A beautiful twist to the regular biryani, this innovatively yummy recipe calls for a hats off. With all the flavours of biryani, this is a lip smacking main course. The only difference is the replacement of rice with vermicelli. One of the popular dishes of Bhatkal ( a district in North Karnataka), this variation of biryani is served on special occasions and amongst guest. Bursting with flavorful spices, this is a delicious treat with a twist for all biryani lovers.
The method of preparation is the same. First, the masala is made in which the meat ( chicken, mutton or prawns) are cooked. The vermicelli is cooked separately. And then they are arranged in layers and kept on low flame for dum. This gives a lovely aroma to the biryani and enhances its taste.
500g chicken ( cut into medium sized pieces)
4 large onions
2 large tomatoes
1/2 cup coriander and mint leaves, chopped
2 tbsp ginger garlic paste
1 tsp turmeric powder
1/2 tsp chicken masala
1/2 tsp cumin powder
1/2 tsp Garam masala
1/4 cup oil
2 tbsp ghee
Salt to taste
2 green cardamoms
1″ cinnamon stick
1 bay leaf
Heat oil in a large pan. Put in all the whole spices. Sauté for a minute.
Next add in the chopped onions and slit green chilies. Cover and cook till the onions turn golden brown, stirring in between. Add a little bit of salt to speed up the process.
Once the onions turn brown, add the ginger garlic paste and stir. When the raw smell of garlic disappears, add chopped tomatoes and cook till it turns mushy.
Add all the spice powders and mix well. Now add the chicken, chopped coriander and mint leaves and cook till chicken is cooked.
Meanwhile heat water in another pot. Add 2 tbsp oil. When the water boils, add the vermicelli and cook till half cooked. The remaining will get cooked on dum. Drain the water.
In the same pan which you cooked the chicken, spread the layer of chicken evenly. Add a layer of vermicelli. Sprinkle in a bit of yellow color. Add a tbsp of ghee. Place a sprig or two of mint leaves. You can either spread the vermicelli in a single layer or multiple layers.
Cook on dum( low flame with lid covered) for 15 minutes. Serve hot.