Chicken Biryani
Cook Time
1 Hour
Level
Medium
Yield
6
Chicken Biryani is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for at least 45 minutes. Pakki biryani is cooked in a such a way that the meat is cooked separately and then layered with the rice, seal and cook on a very low heat.Kachi biryani is made by marinating the meat, placing it at the bottom of the pot and covering it up with par boiled rice and later sealed and cooked on a very low heat.Making a chicken biryani is a lengthy process but is totally worth it. And since you make biryani only occasionally, it turns out as fabulous.
Ingredients for Chicken Biryani :
- 500 gms. Basmati rice
- 1kg Chicken pieces
- ½ cup Milk
- ½ gm. Saffron
- 50 gms. Butter
- 1 cup Sliced onions
- ¾ cup Golden fried sliced onions
- 4 tbsps.Chopped garlic
- 2 tbsps. Rose Water
- 4 tbsps. Chopped ginger
- 5 tbsps. Oil
- 4 tsp. Garam masala powder
- 4 tbsp. Whole garam masala
- 3 tsps. Red chili powder
- 1 tbsp. Coriander powder
- 2 tsps. Turmeric powder
- Salt To taste
- 2 cup Curd (yogurt)
- Few Bay leaves
- ¾ cup Chopped tomato
Method to prepare Chicken Biryani :
For marination, mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam masala powder, ½ of the turmeric powder and yogurt. Mix well and put chicken pieces in this for an hour.
Keep the washed rice in water for soaking for about 30 minutes.
Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
Add the remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
Dissolve saffron in warm milk and keep aside.
Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
Cover the utensil with aluminum foil . Cook in a preheated oven, for 10-12 minutes.
