Chicken Biryani

Posted: June 28, 2013 in Biryani, Chicken, Mughlai
Tags: ,

chicken biryani

Biryani is a wholesome and flavorful dish which can be termed as “king’s dish” due to varied ingredients like toasted nuts and raisins, saffron (most expensive spice in world), fragrant Basmati rice, etc. This dish is far away from regular “one pot” rice dish due to varied flavors which is loved by everyone from kids to old people. In my opinion, Sunday is  one of the favorite day for making Biryani as you have ample amount of time to prepare this dish. Biryani is believed to be invented by Mughals and is now popular worldwide. Amongst all different types, Chicken Biryani is the most relished which can be made in different variations like Lucknowi Biryani, Hyderbadi Biryani, Kerala Biryani, etc. each representing specific place in the country accompanied with interesting flavors. Biryani’s can be cooked in different styles like Dum Kacchi Biryani (rice and chicken/meat/vegetables cooked together through slow cooking), Pakki Biryani (rice and other ingredients cooked separately and then assembled together), etc. Here I have used the method of Dum Kacchi Biryani. When you go through the process you will find it a bit tedious but all the efforts put in are worth the end result so don’t fear to experiment it. Serve this with raita (yogurt), pickled salads and I can bet you that it will make your day.

Ingredients :-
For Marination :-

Chicken, Washed and drained
1 kg/2.3 pounds
Turmeric Powder
1/2 teaspoon
Ginger Garlic Paste
1 and 1/2 tablespoon
Thick yogurt
3/4 cup
Green Chillies, Slit lengthwise
Coriander Powder
1 tablespoon
Cilantro Leaves
1/2 cup
Mint Leaves
1/2 cup
Juice of Lemon
Everest Biryani Masala
2 tablespoon
1 tablespoon
1 tablespoon

For Biryani :-

Large Onion, finely sliced
Cilantro leaves
2 tablespoon
1 teaspoon
Milk, Luke Warm
1/2 cup
Basmati Rice
3 cup
Cinnamon Stick
1 inches
2 tablespoon
Bay Leaves
Star Anise
Mint Leaves
3-4 tablespoon

Method :-

  • Marinate Chicken with the ingredients under the Marination section. Keep aside for at least 3-4 hrs and if possible overnight.
  • Wash and soak rice in water for at least 20 minutes.
  • Cook Basmati rice in lots of water alongwith bay leaves, cloves, cinnamon, cardamom, star anise, 1 teaspoon oil, salt till its half cooked.
  •  Strain the water and spread the rice on a large wide plate. Allow it to cool.
  • Heat one tablespoon of oil in a vessel, add sliced onions, saute for 8-10 minutes till caramelized. Remove and keep aside.
  • Add the saffron to the luke warm milk and combine well. Keep aside
  • Take a heavy deep vessel to prepare the biryani. Add 3 tablespoon oil to it and add the marinated chicken and spread out over the vessel. Cook out on high flame for 2 minutes.
  • Reduce flame and spread half of the rice over chicken layer. Next sprinkle half of caramelized onion and  a tbsp of cilantro leaves and pour about one fourth cup of saffron milk over the rice.
  • Over this spread remaining rice and then sprinkle other half of caramelized onion, ghee, remaining cilantro leaves, mint leaves and remaining saffron milk.
  • Place lid and seal the edges of lid with wheat dough. Heat a griddle/tawa on high flame. Once heated lower the flame and put the vessel on top of griddle. Let the biryani cook on low flame for 20- 25 minutes. Turn off the heat and don’t remove the lid for 10 minutes.
  • After 10 minutes remove lid. Combine the biryani well and serve it with your choice of raita and curry.

chicken biryani1
Note :-

  • Soaking sliced onions in milk for 10-15 minutes will improve crispiness.
  • If rice becomes mushy, then refrigerate for 2-3 hours and assemble it as mentioned above.
  • Using the best quality aged (old) Basmati rice, good quality chicken and best saffron will elevate flavors of this dish.
  • Slit chicken into pieces and marinate for 3-4 hours so that marinated juice is assimilated evenly throughout.

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