Chicken Biryani


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Coming from a vegetarian background it was a completely new world for me learning about my Husband’s favorite dishes forget about the delicacies…I didn’t even knew the difference between chicken and Mutton (lol). Eventually when I started cooking Non Veg I had to try my hand on hubby’s favorite Chicken Biryani. Tried many different recipes however this version of Aditya Bal from Chak le India show struck out to be the best as per my family’s taste buds.

Preparation time – 30 min (marinating time – 8 hrs)

Cooking time- 30 min

Serves – 6

Ingredients-

Biryani basmati rice – ½ kg

Chicken- 1 kg

Onions – 2, chopped

Saffron – ½ tsp

Milk- 1 cup

Juice of 1 lemon

Chopped coriander

Sliced Green Chilli – 4

Chicken Marinade

Ginger-garlic paste -2 tbsp

Turmeric powder -1 tsp

Curd-1 1/2 cup

Red chilli powder-1 tsp

Salt to taste

Cloves-4

Cinnamon- 1″

Bay leaf – 1
Green cardamoms -2

Black cardamom-1

Cumin seeds -1/2 tsp

Spices for Rice

Cloves – 2

Cinnamon – ½”

Green Cardamoms – 2

Salt – As per taste

Dough- made from wheat flour and water

Vegetable oil- 2 tbsp

Process-

Grind all the chicken marinating spices, marinate the chicken and keep it for minimum four hours or eight hours. Deep fry the chopped onions and add them to the marinate and let it marinate for next ½ hour. Soak the rice in water for 30 minutes. After 30 minutes drain and wash the rice, in a cooking vessel add rice, spices for rice and requisite amount of water. Cover and cook till water is absorbed (till the rice is half cooked only).In a big Handi (or Dutch oven) add oil, heat it and then add the marinated chicken. Cook it on high flame till the oil separates and chicken takes good brown color. Now lower the flame, and layer the rice on top of chicken. Meanwhile make a dough from wheat n water. Warm milk in a pan and add saffron. Keep aside. After layering the rice pour in the saffron milk. Add chopped coriander and chopped chillies on top and then add lemon juice. Apply the dough firmly on the edges of the vessel and cover it with the lid. Cook on slow flame for 15-20 minutes. (the time might vary depending on your vessel). The seal will harden after 15-20 minutes. Take it off the heat. Wait for some time and then carefully cut through the seal. Serve the Biryani with Raita or Chicken Chaap.

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P.S- As you cannot stir the Biryani while it is cooking sealed with dough, there are slight chances that the chicken might stick to the base, if possible give the vessel a slight shake around mid cooking time.

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One thought on “Chicken Biryani

  1. K @ Peeled Wellness May 21, 2015 at 8:20 pm Reply

    I never would’ve known not to stir, great tip!
    xoxo K
    http://peeledwellness.com

    Liked by 1 person

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