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How to Make a Chicken Biryani
Learn to cook a perfect chicken biryani in easy steps.
Ingredients for marinating the chicken
1 Kilo of Chicken on the bone cut into 8-10 parts
1 Tablespoon of ginger garlic paste
1 Teaspoon of coriander powder
1 cup of curd or milk with one lemon juice
1 tablespoon garlic paste
1 teaspoon biriyani masala( 2cardamom,1 inch cinnamon, 1/2 teaspoon
fenugreek, 3 clove. take all these, fry them without oil, make them
powder.)
A pinch of salt
Mix all of the above ingredients and let the chicken marinate for 6-12
hours in refrigerator , the more the better.
Ingredients
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Herbs, spices and condiments used are as follows
8 cloves
1 Cinnamon stick
6 green Cardamoms
2 Bay leaves
1/2 Teaspoon shahi jeera (caraway seeds)
A few pinches grated nutmeg and mace each
1 Teaspoon Coriander powder
1 Teaspoon red Chili powder (to taste)
1 tablespoon Gram Masala Powder
5-6 Tablespoon of chopped fresh mint
2-3 chopped green Chilies
4-5 chopped Tomatoes
A whole bunch of fresh coriander leaves
1 inch piece of ginger root, grated
1 kilo basmati, jasmine or ganador rice
1 cup tomato paste(not tomato sauce)
1 cup milk, cream, or yoghurt
For fried onions
About 8-9 medium size onions
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Other Ingredients
Oil for deep frying and 3-4 tablespoon for cooking
1 Tablespoon of ginger garlic paste
1/2 cup of milk
A few strands of Saffron (kesar)
Desi ghee (clarified butter) about 6-7 Tablespoons
Cashew nuts ( a few or as many as you want)
Raisins and almonds are optional
Salt to taste
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Deep fry the onions for 20 mins: While the chicken is marinating, slice the onions
very thin. You can use a food processor for this or a slicer. Now heat oil and fry these
sliced onions in batches. The heat should be medium. Definitely not high, otherwise the
onions will get burned. Stir the onions continuously for uniform browning. When they
become light brown, drain them on kitchen paper. Keep them aside. They will get nice
crispy as they cool down.
Steps
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Cook the Chicken: Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil
in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera
and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip
out all the marinated chicken and the marinade. Cook on a high flame so that the water gets
evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry
powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala)
is not watery. Add one third of the fried onions. Mix well. Keep aside.
Parboil the rice: Boiling rice is one of the most important part of cooking a biryani.
The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of
it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow
fire). Take a big deep wide mouth vessel, add lots of water (at least 10 times more than
rice). Add ample salt (this is very important because the rice needs to be salty when
cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the
rest of caraway seeds (shahi jeera), for flavoring the rice. Now boil all this for a few minutes
on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning
your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling
water), break a grain, if it breaks into 3 parts easily, your rice is done. Strain the rice and
spread it on a clean surface (a tray or something), so that it cools faster. If you want to pick
out the whole spices which you added, you can do that now. Or else just let them be.
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Keep all these ready: Now that the rice and chicken are cooked. Fried onions are
ready. You just need to get a few more things organized, so that the layering can be
done.
Chop the coriander leaves
Boil the milk and add crushed saffron in it. Give it a stir.
In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if
using. Keep aside.
Keep some melted desi ghee aside.
Layering the biryani:
Take a heavy bottom pan with a lid (non stick is best).
Take some melted ghee and grease the bottom of the pan with it. Then
Put a layer of rice,
Then a layer of chicken
followed by a layer of fried onions
then a layer of chopped coriander.
Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if
any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi
ghee down the sides of the pan and some on top of the rice. It will trickle down with
the heat.
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Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a
big foil before placing the lid. The idea is to restrict the steam from escaping. Place
this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so
that the bottom of the pan doesn't come in direct contact with the heat source.
Leave for one hour. When you open it, what you get is the magical, flavorsome and
aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your
biryani is cooking. Enjoy hot biryani with a cold raita.
Alternatively, you can cook the biryani in a pressure cooker. If you have access
to one, a pressure cooker is a common way of cooking many Indian dishes,
especially biryani. Fry the cloves, cardamom, cinnamanon and onion in the pressure cooker
pot and cook until it is fried to a golden colour. Now add the ginger and garlic. After a
minute of mixing, add the coriander leaves & mint leaves. Then add tomatoes, chicken, salt,
and other spices.
Finally, add the amount of uncooked rice you want to use along with the required
amount of water (usually twice the amount of rice) - stir this mixture using a long
spatula to mix everything together, then close the lid of the cooker and wait for the
whistle.
After the pressure is fully released, open the lid, stir the biriyani without spoiling the
rice and serve with raitha.
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Do not over cook the rice. The biryani will become soggy.
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There are 2 ways to seal the lid in order to prevent the steam from
escaping.
Take a large foil, cover the pot/vessel with it and place the lid on top.
Take some dough made from whole wheat flour. Roll it into a thin
strip and stick it going around the rim of the pan half on the lid and
half on the pan in order to seal the whole pan.
When making the "barista" (fried onions), keep stirring the onions, so
that they get evenly browned. The trick is to evenly and slowly brown the
onions. If the flame is very high the onions will burn on the outside and
remain watery on the inside.
Cumin seeds can be substituted for black cumin, if needed.
Mace is another tasty addition to chicken biryani.
If you don't have a lid, use aluminum foil to cover the pot.
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Do not over cook the rice.
http://www.creative-cooking-corner.com/chicken-biryani.html - Original
source of content, shared with permission.
Categories: Indian Chicken Dishes
Recent edits by: MellyW78, Wingrider, Mowsh
In other languages:
Deutsch: Wie man Chicken Biryani zubereitet, Italiano: Come Fare il Biryani di
Pollo, Espaol: Cmo hacer byriani de pollo, Franais: Comment prparer un biryani au
poulet, Portugus: Como Fazer um Biryani de Frango, Nederlands: Zo kun je chicken
biryani maken., : , :
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, Bahasa Indonesia: Memasak Biryani Ayam