Hello, Foodies and Buddies!
It’s Dish of the Week time and on this edition, we have a special Biryani courtesy of Chef Megha Shabu!
What is a Soulful Biryani? Chef Megha explained, “I have captioned it as Soulful Biryani because it has become synonymous with me in my circle. It kind of completes my presence in all the wonderful occasions we celebrate. My sister says she would travel from Bangalore to Hyderabad just to have my Biryani. And I’ve got comments saying my Biryani is heavenly and it makes my soul smile from deep within!”
Chef Megha also explained why the dish is special. She said with a big smile, “It’s very special because it made its way straight to my husband’s heart. Also, it is a dish which blends my mother’s and mother in law’s style. Most importantly, though, my daughters love it too.”
Calling it one of her favourite dishes, Chef Megha told us how she learned to make this dish. She said, “I never made Biryani before marriage but soon after I got married my mother in law taught me to make Biryani on Christmas 2002. Slowly I started blending with whatever I remembered of my mother’s style – she was an awesome cook. So here I am today with my much-appreciated style of Biryani. A blend of Kerala and Tamil style.”
Chef Megha was even kind enough to provide a full recipe for the dish.
Serves 8 to 10
• Skinless Chicken – 1.5 kgs
• Onion – 12 medium sized (sliced thinly and fries until brown)
• Ginger garlic paste – 4 tbsp
• Green chillies – 8 finely chopped
• Pudina – 1 cup finely chopped
• Lemon juice – 2 lemons
• Coriander leaves – 1 cup finely chopped
• Curd – ½ ltr
• Red chilly powder – 2 tbsp
• Turmeric powder – 1 tsp
• Garam masala – 1 tbsp
• Oil 2 tbsp
• Ghee – 4 tbsp
• Bay leaf – 2 to 3 medium sized
• Cinnamon – 2 (1 inch)
• Cardamom – 10 nos
• Cloves – 12 to 15
• Fennel Seeds – 1 ½ tbsp
• Salt to taste
• Water – 6
• Basmati Rice – 1 kg
Step 1: mix together ingredients 1 to 11 along with some salt and let it marinate for 4 hours.
Step 2: Heat oil and ghee in a thick bottom vessel and ingredients 14 to 18
Step 3: Once the whole garam masala starts changing colour add the marinated chicken cook for 5 minutes add tomatoes and cook for another 10 min on low flame.
Step 4: Add water to the above and bring it to boil.
Step 5: Add in the rice along with some salt.
Step 6: Once the rice starts boiling simmer the flame and cook it completely covered for another 15 to 20 minutes. Uncover and slightly
Loosen the rice with the help of a fork.
Enjoy the hot Biryani along with Raitha
1)while the marinated chicken is getting cooked clean and soak rice for 12 minutes and drain off the water completely.
When asked on what the most challenging part of making the dish was, Chef Megha replied with a laugh, “Even though I have been making this for years cutting onions in large quantities always feel challenging!”
We asked Chef Megha what other dishes she was looking to make famous on FoodyBuddy and she said, “There are lots of them but I’ll be happy to get my Sambhar and Aviyal on the Hit List. Although they sound simple they are the most comforting food. Also, the Pasta Salad is one of my most promising dishes which I want people to really try.”
Finally, Chef Megha said in closing, “The name FoodyBuddy has a real meaning in my life. Food has helped me to win hearts and gotten me closer to the people of my community. I feel I am sharing love when I share what I cook wholeheartedly. Foodybuddy has given me that wonderful opportunity to explore my passion and bring us closer. And I am so grateful for the overwhelming love I have received from so many Foodies and Buddies!”
Thank you, ma’am, for being such an integral part of the FoodyBuddy family and we wish you all the very best going forward 🙂
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