30 August, 2023

Making of Chicken Biryani

Posted in : Recipes on August 30, 2023 by : admin

Chicken biryani is a delicious and aromatic South Asian dish known for its flavourful blend of spices, tender chicken, and fragrant rice. Here’s a step-by-step guide on how to make chicken biryani:

Ingredients:

For Marinating the Chicken:

• 500g chicken pieces (bone-in or boneless)
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Rice:

• 2 cups basmati rice
• Water for soaking
• 4-5 cups water for boiling
• 4-5 cloves
• 4-5 green cardamom pods
• 1 bay leaf
• Salt to taste

For the Biryani:

• 2-3 tablespoons oil or ghee (clarified butter)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup chopped fresh coriander leaves (cilantro)
• 1/4 cup chopped fresh mint leaves
• 1/4 cup fried onions (for garnish, optional)
• Saffron strands soaked in 2 tablespoons of warm milk (for garnish, optional)

Spices:

• 1 cinnamon stick
• 2-3 green cardamom pods
• 4-5 cloves
• 1 bay leaf
• 1 teaspoon cumin seeds

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
   • Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes, or refrigerate for a few hours for better flavor.
2. Prepare the Rice:
   • Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
   • In a large pot, bring 4-5 cups of water to a boil. Add the whole spices (cloves, cardamom, bay leaf), salt, and the drained rice.
   • Cook the rice until it’s about 70-80% cooked (still slightly firm to the bite). Drain and set aside.
3. Fry the Onions:
   • Heat 2-3 tablespoons of oil or ghee in a large, heavy-bottomed pan or pot.
   • Add the thinly sliced onions and fry them until they turn golden brown and crispy. Remove half of the fried onions for garnish and set them aside.
4. Cook the Chicken:
   • In the same pan with the remaining oil/ghee and onions, add the marinated chicken.
   • Cook the chicken over medium heat until it’s partially cooked and the oil starts to separate.
   • Add the chopped tomatoes and cook until they become soft and the oil separates further.
5. Layering the Biryani:
   • In the same pan with the partially cooked chicken, start layering the biryani. Begin with a layer of cooked rice, followed by a layer of chopped coriander and mint leaves.
   • Repeat the process, creating layers of rice and herbs. Finish with a layer of rice on top.
6. Garnish:
   • Garnish the biryani with the remaining fried onions and saffron-soaked milk (for a vibrant color and aroma).
7. Dum Cooking:
   • Cover the pan tightly with a lid or aluminum foil to trap the steam.
   • Cook on very low heat (simmer) for about 20-25 minutes, allowing the flavors to meld and the chicken to become tender.
8. Serve:
   • Gently fluff the biryani with a fork before serving to mix the layers.
   • Serve hot with raita (yogurt sauce) or a side salad.

Enjoy your homemade chicken biryani!