Love Biryani? Check This Madurai's Kundu Bhai Style Recipe

Biryani, an aromatic dish made using unique flavour combinations, is loved by people across the globe. The dish, which is made mainly using spices, vegetables, rice and occasionally meat, has undergone lots of changes in the last few decades. And lately, Hyderabadi Biryani in Kundu Bhai style, famous in Madurai, is gaining prominence in the culinary world.

Let’s look at the steps involved in the making of this age-old traditional dish.

First of all, pour oil into a large pot and add chopped green onions. Add green chillies and sauté well until the onions turn golden brown.

Next up, after a gap of ten minutes, add spices like garam masala, cumin powder, chilli powder, special masala, ginger garlic paste and curd and mix well.

Later, add the required amount of water and sprinkle coriander over it.

While the above-mentioned preparations are being made, take a large dosa tawa and set it under the large utensil in such a way that it gives it its shape. Set it covered for 10 minutes.

In the meantime, the curry pieces to be mixed in the biryani should be washed well and mixed with the special masala required for it.

For the aromatic dish, regular samba rice, grown in Tamil Nadu should be preferred. It should be soaked in boiling water with added ingredients like mint, coriander, cardamom and cinnamon among others that give the dish extra flavour. After washing the rice well, pour it into hot water and boil it for 15 minutes.

After the rice has been prepared, add the spiced chicken pieces to the oiled gravy and mix well. Keep the material covered for some time so that the masala gravy and chicken pieces can be set. In the meantime, strain the boiled cumin samba rice and keep it aside.

After the process, take the filtered rice and pour it over the chicken masala gravy. After filling one part with a quarter of the masala and the remaining half of the rice, mix turmeric and orange saffron powder with oil and spread it on top of the rice.

Then dip a wet cloth in water and put it around the edges of the dabara and cover it on top of it so that the stones can be completely cured.

In half an hour or less, you should be able to smell the biryani’s aromatic richness when you open the utensil’s lid. Sprinkle ghee on top of it and stir the rice with the gravy at the bottom.

One can savour Hyderabadi Chicken Biryani made in Kundu Bhai with raita, chicken gravy and extra eggs.