Chicken biryani

Chicken biryani 

Biryani is a mixed rice which is believed to be introduced by Mughals to Indians. it is originally made with Indian spices rice and meat. The meat can be of any kind that suits your taste and budget. Chicken, goat, lamb, prawns or fish. In some regions eggs and/or potatoes are added. 

Vegetablesand Paneer Biryani is also very popular throughout the Indian subcontinent. Variety of vegetables used are cauliflower, green peas, carrots,beans, potatoes, capsicums and other vegetables grown in the regions.

Todaybiryanis are served all over the world in restaurants. For my children I cook variety of biryanis as they love to eat this Royal Dish. 

Biryaniis considered to be a luxurious treat to enjoy on special occasions. Although Making any biryani takes time but it’s worth the time spent coking. But here I have tried to keep it simple but authentic. 

Traditionalchicken biryani is made by layering marinated chicken and then layered with pre boiled rice, herbs, onions, saffron milk & then ghee. I have shared that traditional method with a short cut method to make a simple one pot chicken biryani. 

But yet it is full of flavours good aroma and taste.

Thoughit is a complete meal by it self but is best served with Raita, papads, onions, salads and some plain curries. 

Preparation for chicken and biryani recipe 

It is cooked in different steps and each step important. 

Step 1

• Clean and cut the chicken according to your preference. I prefer chicken to be cut into big pieces so that each member in the family can have a big serving of chicken. 
• Keep the cleaned chicken in a bowl. 
• Then add all the below Ingredients to marinade:
• 2 tbs salt
• 1 tsp turmeric 
• 3 tsp chilli powder
• 1 tsp garam masala 
• 1 tbs ginger & garlic paste
• 1 tbs coriander powder 
• Pinch of black pepper 
• 2 bay leaves crushed 
• 1 cup of yoghurt
• Handful of fresh chopped coriander leaves 
• Pinch of dry fenugreek leaves crushed 
• Mix well and keep it aside to marinate for 20 minutes 

Step 2

• Fried onions 
• This is not shown in the video. 
• 3 big onions thinly sliced
• Take enough oil and deep fry it until it gets golden brown and crunchy. Take out from the oil and drain the oil. 
• Keep aside to use later in the recipe. 

Step 3 & 4 will go together

• Cooking the chicken
• Ingredients 
• 8 cardamoms
• 1 tsp whole black peppers
• 4 cloves
• 1 inch cinnamon piece
• 2 star anise
• 1 tbs cumin seeds
• Pinch of hing/asafoetida 
• 1 tbs ginger & garlic paste
• 3 large onions finely diced 
• 2 big tomatoes diced
• Handful finely chopped fresh coriander leaves 

• Heat oil in a heavy bottom pot or wok preferably large. 

• Add cardamoms,whole black pepper,cloves, cinnamon piece, star anise, cumin seeds and 
• Pinch of hing/asafoetida. 

• When the spices start popping add ginger and garlic paste. 

• When ginger and garlic has lightly browned add finely chopped onions. 

• Sauté the onions and let them turn golden brown. 

• Now add the diced tomatoes and cook till the tomatoes become soft and mushy. 

• Add the marinated chicken and saute it for 5 minutes. 

• Lower the flame cover and cook until the chicken is cooked. This might take 15-20 minutes depending on how small or big are the chicken pieces. 

• After every fives minutes remove the lid and stir and change the sides of the chicken.

• When chicken is cooked already add finely chopped fresh coriander leaves and sauté. 
• Now divide the chicken into two parts. One part leave in wok and other part take it out.

Step 4

• This should be done when chicken is slow cooking. 
• Cook rice 
• 1 tsp whole black pepper 
• 4 cardamoms 
• 4 cloves
• 2 bay leaves crushed
• 1 tsp garlic & ginger paste 
• 1 tbs oil
• 4 cups (500 grams) basmati Rice

• Take a pan with handle so it is easy to carry and drain the water when the rice is cooked. 

• Now add and boil 12-14 of water in this pan. 

• Put all the above spices and oil mentioned in step 4.

• When the rice is cooked drain the water and keek aside. 

• Wait for the chicken to be cooked. 

Step 5

• How to make chicken biryani
• Now go back to your wok with half chicken in it. Spread it evenly in a single layer and sprinkle generously with onions which were fried. 

• Also sprinkle the coriander leaves. 

• Repeat the above with the balance of the chicken and some fried onions, coriander leaves and all the balance rice.

• Pour 2 tbs of ghee on the rice.
• Now sprinkle all the left over fried onions, coriander leaves.

• Cover the biryani for 6-8 minutes and Dum. Cook on a medium heat until the rice is done completely. 

• Turn off the flame when done and rest it covered for another 15 minutes. 

• This will help the rice to absorb the flavours of the chicken Spices and herbs. 

Tips for good Biryani

• To make a good biryani, always use best quality and fresh ingredients as this will contribute to the flavors of chicken biryani.

• Basmati rice:There are so many kinds of basmati rice available in the market. Use AGED and long grain rice. This rice is more firm and cooks fluffy. Aged rice is also more fragrant.

Spices: Good quality whole spices and powdered spices will elevate the flavor and colour of chicken biryani. So choose a good quality whole and ground masalas. 

Chicken: I usually use the whole chicken cut into 10-12 pieces to make the chicken biryani. As all my children like eating different parts. You can use any parts you prefer. 

• Always use bone-chicken as it helps the dish to turn out more flavorful.

Ghee: Traditionally biryanis are cooked in pure ghee as ghee adds a unique aroma to the dish. But for health reasons and affordability nowadays biryanis are cooked in reference Ned oils. 

• But to give the aroma and taste can always add a small portion of ghee to your biryanis at the end. 

Marination: Marinating chicken is the first key step to make the best chicken biryani. So use good quality spices. Yogurt will tenderise the chicken and spices will enhance the flavors. If you do not yoghurt you can replace it with 1/4 cup of light non juice.

• Marinating and resting chicken makes it soft and juicy.  

Preparing rice: Rinse rice for few times to get rid of the starch. This prevents the rice grains from turning mushy. 

Pots and woks: use thick and wide pots and woks. This is very important so that the chicken or rice does not stick to the bottom and burn. 

• If you don’t have thick pot or pan use a tava (chappati pan) under your pot or pan. 

Flame should be low to medium all the time