Biryani is a very famous dish all over the
world.  It is purely a Mughal dish.  Biryani was first created by
Mughals to serve food for the army.  As it was very difficult to make
Rotis or Prathas to cater to the need of lakhs of army jawans, Biryani was invented,
as it is easy to prepare.

Vaniyambadi is a small town in the state of
Tamilnadu, where Biryani came alongwith the Nawabs of Arcot.  The Biryani
of Vaniyambadi is very famous and the arouma of this Biryani is very tempting.
I am giving u the receipe for this famous vaniyambadi Biryani below.

Ingredients
Qty.
Mutton/Chicken
1.5 kg.
Basmathi Rice
1 kg.
Refined Oil
300 grams
Onion (Chopped)
5 nos. (350 grams)
Tomotto(Chopped)
5 nos.
Ghee
50 gram
Zafran
a pinch
Ginger Paste
100 gram
Garlic Paste
100 gram
Curd
1/2 ltr.
Patta, Loung, Ilachi
2 sticks, 7 cloves, 5 ilachi
Gram Masala Powder
1 tsp
Javthri
1 pinch
Lemon Yellow Colour
a little
Chilly Powder and Salt
as per the taste

Method:

Soak Basmathi rice in a vessel for at
least 20 mts. Wash Mutton or Chicken and keep aside. Take a vessel and put
nearly 3 lts of water in it and keep over the stove to boil. Take another
vessel and keep it on another stove. Put oil in it and bring to boil. As soon
as the oil boils, put Garam Masala (Patta, Loung and Ilachi) in it and stir for
one mt. Then pur chopped onions and fry till golden brown. Add Garlic paste and
fry for some time, then add Ginger paste and fry well. Now add Mutton or
Chicken, alongwith red chilly powder and salt. cook for some time and add
tomotto and fry well. After that add curd, javtri leave and stir well. Cook
till the mutton gets tender. Your Biryani Akhni is now ready. Finally, put the
lemon juice in the akhni.

Meanwhile see that the water kept in another vessel gets boiled. Put lemon
yellow colour and 2 green chillies in the water. Take Basmathi Rice from the
other vessel and put it in the boiling water.  Wait for a few mnts. and
see that the rice is semi cooked. Dont cook the rice too much. It should be
only half cooked.  Now, take the rice from the fire and drain it in
another vessel.

Now, took some of Akhni in a seperate bowl and keep it aside. Put
the Basmathi rice in the remaining akhni and on the top of it put
the other part of the akhni which was taken in another bowl.
Now put Ghee over the rice and close the lid and put it on Dum over
low flame or burning coals.

Keep for 15 mts. and after 15 mts. take the vessel
from the fire. Biryani is ready and it can be served hot with curd chettney or
Bagarey Baigan.