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Chicken Biryani Recipe

Written By Neerakar on Wednesday, March 15, 2017 | 12:16 PM

Chicken Biryani Recipe 

First of all, sincere apologies for my long absence. I have been getting a lot of emails and messages of concern and I would like to thank you for your gratitude. Having said that, lets start cooking! Today, I am bringing to you a very staple South Asian dish - Chicken Biryani. Biryani originated from the Indian Subcontinent and you can find varieties of it. Hydrabadi Biryani, Bombay Biryani, Chettinad Biryani, Bohri biryani, Afghan Biryani - just to name a few. The version of the biryani I am making is close to the Bombay Biryani. As I always do, I have added few things of my own to kind of make it easier to prepare. 

Ingredients: 

  • 2 lbs Chicken cut into big pieces 
  • 2 Cinnamon Sticks 
  • 3-4 Star Anise 
  • 4-5 Saffron Strands
  • 6 Black Cardamom 
  • 8 Green Cardamom
  • 6-7 Cloves
  • 4-5 Bay Leaves
  • 5 chopped Green Chilies 
  • 2 tablespoon of Mint Leaves
  • 1 tablespoon of Coriander Seeds
  • 1 teaspoon of Mustard Seeds 
  • 1 tablespoon Cumin Seeds
  • 2 Large Red Onions
  • 2 Cups of Rice 
  • 3-4 Hard Boiled Eggs
  • 6-7 Cloves of Garlic
  • 1 tablespoon of diced Ginger
  • 1 teaspoon of Turmeric Powder
  • 1 teaspoon of Coriander and Cumin powder 
  • 1 teaspoon of Red Chili Powder
  • 2-3 tablespoon of regular Plain Yogurt
  • Salt (Taste) 
  • 1/2 teaspoon of sugar 
  • Vegetable Oil 
  • Ghee (Purified Butter) 
  • Handi (deep/wide-mouthed cookware) - Optional but suggested 
  • Mortar and Pestle - Optional but suggested 

Directions:


First thing's first, lets grind all the dry spices to make a marinade for the Chicken. Take your 6 green cardamon, 2-3 black cardamon, 2 cinnamon sticks, 4-5 bay leaves, 3-4 star anise, 1 tablespoon of coriander seed, 1 teaspoon of mustard seed and grind it in a spice and nut grinder. You want to make sure that you grind it fine not coarse.


In a Mortar and Pestle, smash the garlic, ginger, cumin seeds, and green chili into a paste. You can also use a small blender if you do not have a Mortar and Pestle.


Marinade the Chicken with the freshly grounded dry spices, ginger/garlic paste from the step above, 2-3 tablespoon of plain yogurt, 1 teaspoon of turmeric powder, 1 teaspoon of coriander and cumin powder, 1 teaspoon of Red Chili Powder, 1/4 cup of oil and salt to taste. I suggest marinading the meat overnight. If not then at least for 4-5 hours.


In a sizzling hot pan, add some oil. Then add your chopped onions. Add half a tea spoon of salt and sugar and let the onions caramelize.


You want your onions to be of the above consistency.



Time to cook the meat and rice. In a hot Handi, add some oil and ghee. Then add 2 cardamom, 1 black cardamom, 1 cinnamon stick, and bay leaves (all smashed in the mortar and pestle). This helps to flavor the oil. Then add the marinaded chicken and cook for about 5 minutes. Then close the lid and cook it until the the water in the chicken dries out about 60% - until you see a thick gravy. Then add half of the caramelized onions and mint leaves.


It is very important to soak the rice before you cook it - at least for an hour.


I suggest using the same pan you used to caramelized the onions, without washing it. This helps to transfer some flavor onto the rice. Once you add you rice and water, add some freshly smashed bay leaves, cardamom, cinnamon, and cloves - for taste. It is very important that you only cook the rice for no more than 4-5 minutes. You want to cook the rice about 60-70% through. The rest will be cooked with the chicken.


Add the 60-70% cooked rice to the Handi. When you are laying the rice for biryani, do not push it down. Lightly tap with a spatula. If you pack it too hard, then the rice is going to get soggy and will not be fluffy.


Cover the Handi and cook it on a low flame for about 8 minutes and then high flame for about 2 mins. The rice needs to be cooked by the steam that is being generated inside the Handi, therefore, add some weight on top as to not let the steam get out.


In warm milk, add the Saffron stings and let it soak for about 2 minutes.


Add the Saffron on top of your rice. At this point you also want to add the other half of the caramelized onions. Cover the Handi, and let it sit for couple of minutes.


Take hard boiled eggs and cut it in half. In a hot pan with a little bit of oil, fry the eggs by adding salt, pepper, chili powder and cumin powder (sprinkle). An easy way to cook hard boiled eggs to a perfect consistency is by boiling water in a deep pan or any other cookware you have. After the water comes to a boil, add the eggs and turn off the heat. Cover the pan then let the eggs sit in for about 13 minutes. You will have perfectly cooked hard boiled eggs. 

Bon App├ętit
And there you have it. Easy home made Biryani. Hope you enjoy it :)



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