Chicken Biryani

Biryani obviously needs no introduction, but every part of India - no, every Indian household - has their own unique recipe. Well, this is ours. But don’t say you haven’t been warned - this is a sedative - you WILL need an unreasonably long nap after consuming it! In fact, prepare to write off the rest of your day, pretty much. That’s why in our house, we only make this on Sundays.


SERVES:

4-5 hungry folks


INGREDIENTS:

6-7 pieces Chicken 

1½ cups rice

3 tbsp oil

2 cups oil, for deep frying

1 inch stick Cinnamon/Dalchini

2 Bay Leaves/ Tej Patta

5 Cloves

1 tsp Ground Cumin/Jeera Powder

2 Green Chillies, chopped

2 Onions, sliced and deep fried

4 Green Cardamoms

Few strands of Saffron, soaked in ½ cup Milk

3 Eggs, boiled and sliced

½ tsp Turmeric/Haldi

2 Tomatoes, chopped

½ tbsp Ginger-Garlic Paste (ginger and garlic pureed in a food processor or mixer)

½ tsp Ground Red Chilli/ Red Chilli Powder

1 cup thick yogurt/curd

Handful of Mint Leaves/Pudina, chopped

Coriander Leaves/Dhania to garnish

1 inch piece Ginger, thinly sliced, to garnish

 

Method:

Heat oil in a pan. Add cinnamon stick, bay leaves, cloves, cumin, cardamom and sauté for half a minute. Add onions and continue to sauté.

Add green chillies and chicken and sauté some more before mixing in turmeric, tomatoes and salt. 

Add the ginger-garlic paste (not the sliced ginger), ground red chilli and curd. 

Mix and stir until the chicken browns slightly and is cooked.

Add half the fried brown onions on top of the chicken mixture.

Top this with the boiled rice. Then layer the sliced ginger, coriander leaves and mint leaves.

Sprinkle the saffron milk and remaining fried onions.

Roll out some kneaded dough/atta - cover and seal the pan with this.

Cook on low heat for about 10 minutes. Then cut open the dough seal and remove.

Spoon the biryani out onto a platter, garnish with egg slices and sprinkle with chopped coriander leaves.

Serve with mint or pomegranate raita.

 

 

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