Is it necessary to marinate chicken/mutton for cooking muslim biryani?

Question

Is it really necesary to marinate chicken/mutton for cooking muslim biryani?

Answer 1

Your biryani will be bland and tasteless if you don't marinate the meat.

If I cook a mutton biryani i prefer to marinate the meat atleast overnight. If I don't have time to marinate it overnight I adda bit of raw papaya and a little more curd than what the recipe calls for to tenderise the meat.

A minimum of 4 hours of marination is a must for a lip smacking biryani.

For chicken 5/6 hours os more than enough.

Answer 2

Traditions may differ, celebrations may change, dishes may vary; but Eid is celebrated elaborately all over the world. Ramadan fasting may be observed only among Muslim believers, but Eid knows no barriers of religions as people take this as an 'everyone's festival'. Eid is celebrated with a number of rituals and delicious dishes. A spirit of prayer and social reconnection permeates Eid festivities. For those who have fasted, it's a time of coming out from solemn introspection. Delicious food is an inevitable element in every celebration and in a way is the symbol of festivities. On the day of Eid it is common for everyone to prepare dishes according to the traditions and serve it to family members and guests. It is a common practice that on Eid day inviting non-Muslims as guests. enjoy the biryani.

Answer 3

Briyani

CHICKEN SAVOURY

1 47/250 kg Chicken pieces
5 tbl Ghee
2 tbl Blanched almonds
2 tbl Sultanas
4 sm Potatoes, peeled & halved
2 lrg Onions, finely chopped
5 x Cloves garlic, finely
Chopped
1 tbl Finely chopped fresh ginger
1/2 tsp Chilli powder
1/2 tsp Ground black pepper
1/2 tsp Ground turmeric
1 tsp Ground cumin
1 tsp Salt
2 med Tomatoes, peeled & chopped
2 tbl Yoghurt
2 tbl Chopped mint leaves
1/2 tsp Ground cardamom
2 x Inch cinnamon stick
BRIYANI RICE
500 gm Basmati rice
2 1/2 tbl Ghee
1 lrg Onion, finely chopped
A good pinch powdered
Saffron or saffron strands
5 x Cardamom pods
3 whl cloves
1 x Inch cinnamon stick
1/2 tsp Ginger powder
2 tbl Rose water or rose essence
1 1/2 tsp Salt
4 cup Strong chicken stock

Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled and halved potatoes until brown, drain and reserve. Pour any ghee left in pan into a large saucepan, add remaining ghee and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.) When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover and cook over very low heat until chicken is tender, approx. 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered for a few minutes to reduce gravy.
Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add daffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.
Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately