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Geetika's Recipes!

a collection of practical recipes

Chicken Biryani

December 1, 2019 by Geetika Leave a Comment

Ingredients

Basmati rice – 500 g

Chicken – 500 g
Tomatos – 3
Fried onions – 3
Yogurt (curd) – 250 g
Biryani masala – 2 tbs
Turmeric powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam masala powder – 1/2 tsp
Red chili powder – 1 tsp
Green chilies – 4

Star anise (Anasphal – Badam phool) – 1
Cinnamon stick (Dal Chini) – 1 inch
Bay leaves (Tej patta) – a few
Black paper (Kali Mirch) – 5
Black cardamom (Badi Ilaichi) – 1
Green cardamom (Choti Ilaichi) – 2
Cloves (Loung) – 5
Mace (Jayatri) – 1

Oil for cooking
Mint leaves
Coriander leaves
Pure ghee 2 tbsp
Salt to taste
Ginger garlic paste – 2 tbs
Kewra essense

Fried Onions

  • Slice the onions lengthwise to a thickness of about a 2 millimeters, not very fine
  • Dry them out on newspaper or under the fan
  • Heat oil in a pan and simmer it down when it is hot and fry the onions in parts
  • Repeat till all of them are fried and set aside

Boiled rice

  • Soak the basmati rice for 15 minutes
  • Rinse and wash the rice
  • In a bowl bring 3.5 to 4 times the water to boil
  • Add some cooking oil and salt
  • Add the soaked rice
  • Cook this till it is about 70 percent done, not completely cooked
  • Use a wide spoon to take the rice out to strainer and drain all the water out
  • The rice should all stay separated.

Marinate Chicken

  • Wash the chicken pieces well and make cuts so that the marination is deep inside
  • Dice the tomatoes
  • Whip the curd well so that there are no lumps
  • To the chicken, add
    • Ginger, garlic paste
    • Diced tomatoes
    • Curd
    • All the powder masalas
    • Green chillies
    • Salt
    • A third portion of the fried onions
    • Chopped mint leaves
    • Chopped Coriander leaves
  • Mix these well and set aside for 1.5 to 3 hours covered with a lid

Biryani

  • In a pan, heat oil and add part of ghee
  • Add all the whole masala to the heated oil
  • Fry them well so that the aroma is smelt
  • Add the marinated chicken in portions
  • Mix it well while the flame is high
  • Close the pan with lid and let the chicken cook in low flame for 12-15 mins till the chicken is tender. Keep stirring it a few times so that it doesn’t burn and stick to the bottom of the pan
  • Switch the cooked chicken to a larger vessel or use the same one if it’s bigger
  • Add a small portion of fried onions keeping some for final garnishing
  • Add little chopped mint leaves, you’ll keep some for final garnishing
  • Spread the cooked rice on top of this evenly layered. Ensure that the grains are not broken and tenderly spread
  • Garnish with the oil that was used to fry the onions
  • Add a little kewra essence
  • Add more chopped mint, coriander leaves and fried onions
  • Add two spoons of ghee
  • Cook on high flame for 2 minutes and close the pan with a lid and cook for 10 mins on simmer
  • The biryani is now ready to be served.

Filed Under: Chicken, Main Course

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Geetika Ramachandran

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