Pizza Dosa | Chef Janu

Marination ingredients for chicken biryani

  • ½  kg  chicken  (or 1.l lbs)
  • 3  tablespoons  plain yogurt  (curd or dahi)
  • 1 ¼  tablespoons  ginger garlic paste  or minced & crushed
  • Salt  as needed (I used about ½ tsp)
  • ¼  teaspoon  turmeric   or haldi
  • ½ to 1  teaspoon  red chilli powder   (or paprika) (use less spicy variety)
  • ½ to 1  tablespoon  garam masala  or biryani masala (Refer notes)
  • 1  tablespoon  Lemon juice   (optional)

Whole spices (skip if you don’t have any)

  • 1  bay leaf   or tej patta
  • 4  green cardamoms  or choti elaichi
  • 4 to 6  cloves  or lavang
  • 1  inch  Cinnamon  or dalchini
  • 1  Star anise  or chakri phool
  • ¾  teaspoon  shahi jeera  or caraway seeds (substitute with cumin)
  • 1  strand  mace   or javitri

Other ingredients for chicken biryani

  • 2  cups  basmati rice  (aged rice only)
  • 2  tablespoon  ghee  or Oil
  • 1  large  onion   sliced thinly
  • ¼ to ½  cup  mint  (or pudina chopped – about 12 to 15 leaves)
  • 1  green chili  slit or chopped
  • ¼  cup  plain yogurt  or curd or dahi
  • ¼ to ½  teaspoon  red chili powder   (optional, skip for kids)
  • 1  teaspoon  garam masala  or biryani masala
  • 3  cups  water  or coconut milk (3½ cups if making in pot)
  • ¾  teaspoon  salt  to sprinkle in water
  • 2  tablespoon  fried onions  (optional)

How to make the recipePreparation for chicken biryani

  • To a bowl, add curd, ginger garlic paste, ½ tsp salt, biryani masala powder, turmeric & chili powder.
  • Mix up well and taste the marinade. Add more salt and spice if needed.
  • Make gashes on the chicken. Add it to the marinade & set aside for 1 hour.
  • Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

How to make chicken biryani

  • Heat ghee or oil in a cooker or pot.
  • Saute whatever whole spices you have – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace for a minute.
  • Fry onions evenly stirring often until light brown.
  • Add marinated chicken & saute for 5 mins on a medium heat.
  • Cover & cook on a low flame until the chicken is soft cooked or tender.
  • Saute to evaporate any excess moisture in the pot.
  • Add yogurt (curd), mint, green chili, red chili powder & 1 tsp garam masala.

Layering for chicken biryani

  • Mix everything well and layer chicken evenly at the bottom.
  • Spread rice in a layer over the chicken.
  • Pour 3 cups water or thin coconut milk to a bowl. If cooking in a pot use 3 ½ cups water.
  • Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
  • Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice.
  • Level the rice if needed. Sprinkle mint & fried onions if using.
  • Pot method – If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, sprinkle some hot water and cook further.
  • Cooker method – Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
  • Rest until the pressure settles. Fluff up the chicken biryani with a fork.
  • Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy chicken biryani with raita and sliced veggies, papad and shorba.
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