Chicken Biryani

Having guests over and want to make something special? This is the perfect dish for that! You must have heard or read about biryani before. It was created in India through the Mughals royal kitchen, as a confluence of the native spicy rice dishes of India and the Persian pilaf. So what makes a good biryani? You need to get your spices, meat, and rice cooked just right!

Time:

  • Prep time – 30 minutes
  • Cook time – 45 minutes

Ingredients for the Rice:

  • Tilda Basmati Rice – 3 cups (160 ml cup size)
  • Water – 3.75 cups (Vary as per your rice cooker)
  • Cloves – 2 pieces
  • Cardamom – 2 pieces
  • Cinnamon stick – 1 inch
  • Ginger garlic paste – 2 tsp
  • Large Red Onion (Thinly Sliced) – 1
  • Ghee – 4 tbsp
  • Salt – 1 tsp
  • Coriander leaves for garnish (chopped) – 1 tbsp

Method to cook Rice:

  1. Add the ghee and spices to a saucepan. When the ghee is hot, add the sliced onions and ginger garlic paste. Saute till onions are brown
  2. Add the rice and fry for 2 to 3 minutes
  3. Add the water, salt, and coriander leaves. Mix well
  4. Cook till rice is done

Ingredients for the Chicken:

  • Chicken thighs (cut into medium-sized pieces) – 1/2 kg
  • Pearl onions OR Small Onions (Sliced) – one handful
  • Indian Green Chilli ( 2-inch length in size) – 7 (Chop the green chilli)
  • Ginger garlic paste – 1 tbsp
  • Large Red Onions (Thinly Sliced) – 1.5
  • Fennel Seed Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Salt – 1 tsp
  • Water – 3/4 cup
  • Coriander leaves for garnish (chopped) – 3 tbsp

Method to cook chicken:

  1. In hot oil fry the sliced onions till golden brown
  2. Meanwhile, with a mortar and pestle, smash the pearl onion(or small onion) and the green chilli together
  3. Add the smashed pearl onions OR smashed small onions, ginger garlic paste, and smashed green chilli’s to the sauteed onions. Saute for 3 minutes or until you get a good aroma
  4. Add the chicken, masalas, and water. Cook till the chicken is semi-dry
  5. Garnish with coriander leaves and mix well for 2 minutes

Ingredients for the Biryani Topping:

  • Red Onion (Sliced) – 1/2
  • Boiled eggs – 4
  • Cashew nuts – 10
  • Raisins – 15
  • Ghee – 2 tbsp

Method to cook the topping:

  1. Saute the red onions in hot ghee until deep fried
  2. Add the cashew nuts and raisins. Saute for one minute. Strain the sauteed toppings and set aside

Ingredients for the Raita:

  • Mini cucumber (Chopped) – 2
  • Pinch of salt
  • Coriander leaves – 2 tbsp
  • Plain Yogurt (mix until smooth)- 2 cups

Method to prepare the raita:

  1. Mix the onion, cucumber, and coriander leaves into the smooth plain yogurt
  2. Set aside in the fridge for an hour until cool

Layering the biryani:

  • Take a deep serving dish and spread one layer of rice. Then spread a layer of the chicken. Continue to alternate between the rice and chicken. End with a rice layer
  • Sprinkle the sauteed cashew nut, raisins, and onions over the top. Place the boiled eggs in a presentable way. Add some coriander leaves for garnish.
  • Enjoy the biryani with raita and pickle 🙂

Biryani 4

 

 

 

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