Yeah its the same Chicken Biryani that we were so eager to eat while still in early school! Our grand mother was an expert hand at this. Luckily we have that precious recipe to share with you folks. Chicken Biryani is a very popular Indian dish done mostly on special occasions. In this recipe chicken pieces are marinated in spices and yogurt mixture and cooked with basmati rice on a low flame.
INGREDIENTS:
* 600 Gms Chicken pieces
* 300 Gms Basmati Rice
* 2 Tbsp Garam Masala (Whole)
* 3 Tsp Garam Masala Powder
* 1 Cup Sliced Onions
* 2 Tbsp Chopped Garlic
* 2 Tbsp Chopped Ginger
* 3 Tbsp Red Chili Powder
* 1 Tbsp Coriander Powder
* 2 Tbsp Turmeric Powder
* 2 Nos. Bay Leaves
* ½ gm Saffron
* ¾ Cup Chopped Tomatoes
* 1 Tbsp Chopped Green Coriander
* ¾ Cup Golden Fried Sliced Onions
* 1 Cup Yogurt
* ½ Cup Milk
* 1 Tbsp Ginger Julienne’s
* 50 Gms Butter
* 3 Tbsp Oil 3
INSTRUCTIONS:
Cleanse any grit, wash and soak rice in water for about 30 minutes.
Boil water, add ½ of the whole garam masala , bay leaves and salt and boil rice in it till ¾th done. Drain rice and keep aside.
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 marinate chicken pieces in this mixture for an hour.
Heat oil in a thick bottomed pan. Add the remaining whole garam masala .Let it crackle. Now add sliced onions and sauté’ until light golden brown.
Then add 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, ginger Julienne’s, 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 and spices.
Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10–12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes. When the maddening aroma starts to rise, its party time! Serve with raita varieties and salads.
You can also refer the below link to watch — Easy Biryani Recipe
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