Chicken Biryaani

Biryani is a complete dish in itself. It has the entire carbohydrate supply along with the protein from chicken. You can also add a couple of potatoes and boiled eggs to increase the nutrient list. Being such popular and complete dish, this recipe needs no introduction.  You may even enjoy this dish without any proper side dish and will just need to have a nice salad and a bowl of freshly made yogurt raita.

 

 

 

Ingredients:

1)      Main ingredients for making Hyderabad chicken biryani are as follows:

  • 1.5 cups basmati rice
  • ½ kg chicken thighs (best to use the leg pieces)
  • ½ tsp biryani masala powder
  • 1 large onion, sliced
  • ½ cup finely chopped coriander leaves
  • ¼ cup chopped mint leaves
  • 4 tbsp ghee
  • ¼ tsp saffron strands, soaked in 3 tbsp milk

2)      Ingredients for marinating the chicken pieces:

3)      Ingredients for making the dry spice mixture for the rice:

 Directions:

1. Put ginger garlic paste, turmeric, green chillies, lemon juice, Kashmiri chilli powder, biryani masala powder, green cardamom powder, yogurt, and salt in a mixing bowl. Blend thoroughly to make the marinade mixture and coat the chicken pieces with the mixture. Set it aside and marinate for at least two hours.

2. Soak the rice for 20 minutes. Boil 2.5 cups of water in a pan and add 1 teaspoon of vegetable oil. Tie mace strands (or nutmeg powder), black cardamom, green cardamom, cinnamon stick, cloves, bay leaves, pepper corn, and caraway seeds in a piece of muslin cloth and put it into the boiling water. Boil the water for 5 minutes or till you get the rich aroma of the spices. Now, put the soaked rice into the pan and cook till the rice is 3-4th done. Remember not to cook the rice completely. Remove the bag of spices from the pan and drain out excess water. Keep the rice aside.

3. Put 1 tbsp ghee in a pan and fry the onion till they become golden brown in color and then transfer them on a plate. Place the marinated chicken pieces in a heavy bottomed casserole or handi. Place a layer of fried onion, green chillies, half portions of mint and coriander leaves and melted ghee and blend them thoroughly. Level the surface so that you can place a layer of rice over it. On top of the first rice layer place another portion of fried onion, mint, and coriander leaves and then sprinkle the biryani masala powder. Repeat the layering process till you finish all the ingredients and then pour the saffron milk all over.

4. Cover the pot with a see-through lid and cover the rim with a foil. Soak a kitchen towel and squeeze it so that it remains damp but not dripping. Place this moist cloth over the rim and place the casserole over a hot tawa. Put the stove on high flame and cook for 20 minutes. The see-through lid will enable you to see the formation of vapor inside the casserole and indicate the doneness of the dish.

5. Reduce the flame after 20 minutes and cook on extremely low flame for 15 more minutes. Put off the heat and serve the biryani with side dishes of your choice.

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