Chicken Biryani
Tender succulent chicken pieces coated with a thick and spicy masala paste, layered with fragrant and flavoured basmati rice. A party on your plate :)
Servings 4 people
Ingredients
- 6-8 tbsp ghee
- 6-7 strands saffron soaked in warm milk
- 2 bay leaves, 1 cinnnamon stick, 4-5 cloves, 4-5 cardamom pods, 1 tsp fennnel seeds, 1 black cardamom pod, 1 tsp shahi jeera, 2 star anise
- 600-700 gms red onions, sliced finely
- 1 medium sized onion, sliced finely and deep fried until crisp
- 800-1000 gms chicken pieces bone in and cut into 8-12 pieces
- 1 tbsp vinegar
- 2 medium sized tomatoes
- 2 big handfuls of coriander leaves
- 1 handful of mint leaves
- 5-6 mild or medium spicy green chillis optional
- 1 bulb garlic 10-12 cloves
- 2-3 inch ginger
- 2 tbsp red chilli powder heaped tablespoons
- 3 tbsp coriander powder
- 1/2 tbsp turmeric powder
- 2 tbsp biryani masala powder description listed below
- juice of 1 lime
- salt to taste
Biryani Masala
- 1 tbsp cardamom pods and cloves
- 2 star anise and bay leaves
- 2-4 cinnamon sticks
- 1 tbsp fennel powder
- 1 tbsp black peppercorns
- 2 black cardamom
Instructions
Biryani Masala powder
- Dry roast all the spices listed on a medium flame until you can smell the aromas rising up. Powder these in a blender and store in a cool, dry, airtight container
Masala
- Marinate the chicken with tumeric, black pepper powder and 1 tbsp of vinegar and set aside
- Wash the basmati rice until the washed water appears clear and not cloudy. Let the rice soak in water for 15-20 minutes. Make sure you dont soak it for longer as the grains of rice may become mushy during the cooking process.
- In a heavy bottom pan, add the ghee and the whole spices. When it warms up add the finely sliced onions and cook until brown on a medium heat. This will take around 10-15 minutes. During this time, you can prep the remaining ingredients to save time.
- Coarsely blend the ginger, garlic, 2 chillis, coriander and mint leaves into a paste.
- When the onions start turning brown, add the ground mint coriander paste and cook for 2-3 minutes
- Meanwhile puree the tomatoes in a blender
- Add all the spice powders listed with 1 tbsp of biryani masala powder and fry for a couple of minutes
- Add the pureed tomatoes and salt and cook until oil starts leaving the sides
- Add the marinated chicken and increase the flame to medium high. stir the chicken pieces so that the masala coats all the pieces. Keep stirring until you see the chicken pieces changing color. Reduce the flame to medium low and continue stirring occasionally until chicken is cooked. Typically will take around 15-20 minutes.
- While the chicken is cooking, bring a pot of water to boil. Add few sliced green chillies (optional), 1 tbsp ghee. When it comes to a boil, add the soaked and drained rice.
- Add salt and taste the water, it should taste salty else add more salt until it does.
- Add the lime juice and 1 tbsp garam masala.
- Cook the rice in boiling water for 5-7 minutes or until 80% done. You can tell this by noticing when the grains of rice turn opaque and also if the grains break easily when pressed between your fingers.
- In a large and wide thick bottom pot, add the chicken masala at the bottom. Drain the rice from the water and immediately layer it over the chicken masala.
- Sprinkle chopped coriander leaves, fried onions
- Drizzle 2 tbsp of melted ghee and saffron milk around the sides of the rice and in the centre
- Sprinkle with garam masala and cover the pot with foil and a tight closing lid
- Place the pot over a heated iron tawa or flat skillet and turn the flame to high for 2-3 minutes
- Reduce the flame to medium-low and continue cooking undisturbed for 15 minutes
- Switch off the flame and let the biryani rest for another 10 minutes.
- Serve with yoghurt raita, pickles and some fried pappodums