Biryani Lasagna is a fusion recipe created by the chef, “Pratik Dhawan”. The idea for this dish came from the Italian dish, ‘risotto’ and then was given an Indian touch with the aroma of Indian spices used in the Biryani. For the authentic Italian touch of Lasagna, the biryani is properly covered with hung curd over the top and is baked giving the perfect Lasagna look. The curd used in the chicken for marination makes it juicy and tender, further making it appetizing. The juiciness from the chicken, the aroma of the spices from the rice and baking it with hung curd all over make this dish a royal one. The taste is heavenly and could be served to the guests at a house party.
Tracing the origins of Lasagna
The Italian favourite of lasagne or lasagna that we all know and love originated in Italy in the city of Naples during the Middle Ages. One of the first references to modern-day lasagne can be found in a 14th-century English cookbook, ‘Book Of Cookery’ that highlighted a dish with layers of pasta without the tomatoes. The lasagna of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. In other regions lasagna can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (such as ground beef, pork or chicken), and vegetables (such as spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne is baked.
Ingredients:
Serves 2 people
To Marinate chicken
- 400 Gms Chicken Leg (boneless)
- 1/2 cup Curd
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
To Make Biryani Masala
- 4 Tbsp Oil
- 1 Tbsp Cumin Seeds
- 1 Bay Leaf
- 1-inch cinnamon stick
- 3 Green Cardamoms
- 1-2 Cloves
- 1 1/2 tbsp Garlic (chopped)
- 1 1/2 tbsp Ginger (chopped)
- 1 cup Onion (chopped)
- Marinated Chicken
- 1 cup Tomato (chopped)
- 6-7 Green Chillies (chopped)
- 1 Tbsp Garam Masala
- 1 1/2 tsp Red Chilli Powder
- 1 Tbsp Coriander Seeds Powder
- Salt
- 1 tsp Cumin Seeds powder & Black pepper
- 1 1/2 cup Water
To Cook Rice for the Biryani
- Water for boiling
- 1-star anise
- 2 Green Cardamoms
- 2-3 Cloves
- 1 1/2 tsp salt
- 1 tsp Turmeric Powder
- 1 1/2 cup Basmati Rice (soaked)
To Assemble Chicken Biryani Lasagna
- Cooked Rice
- Chicken Biryani Masala
- Coriander Leaves (chopped)
- 1 tsp Ghee
- 1 1/2 cup Hung Curd
- 1 Tbsp Brown Onion
- 4 Raisins & Cashew Nuts
- Mint Leaves
- Coriander Leaves (chopped)
Method Of Preparation:
For chicken marination-
- Add curd, garam masala, red chilli powder, turmeric and salt to the chicken and leave it to marinate for half an hour
- Heat oil in a pan, add cumin seeds, bay leaf, cardamom, cinnamon, cloves and let all splutter
- Add chopped garlic and ginger and cook till the raw smell vanishes
- Now add onions and let it turn translucent
- Now add the marinated chicken and mix well and cook till the chicken turns soft
- Now add tomatoes, green chillies, the spices and salt and mix properly
- Add water as per consistency and cover the lid and leave the flame on low
For the Rice-
- Boil water in a heavy bottomed vessel and all the grounded spices for the aroma
- Add the soaked rice and cook it for at least ten minutes
- Now take out the flavoured rice and and add it to the chicken, mix well and leave the rice set well with the chicken and the masala
For the layering-
- Spread the biryani evenly in a container and once it is layered, add coriander leaves and ghee
- Spread hung curd all over the biryani evenly
- The biryani lasagne is ready to be baked (bake it for two mins at 180 degree celsius)
- Take out the baked lasagne and garnish it with barista, coriander and mint leaves
The signature dish is ready to be enjoyed.
