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  • Writer's pictureRosy Pereira

Chicken biryani

Authentic Indian dish with tender juicy chicken,layers of fluffy rice and fragrant spices


Chicken biryani

👉1.5 kg chicken(washed,cut into medium pieces)

👉3 cups basmati rice(soaked for half hour in water for stronger grains)

👉2 large onions finely chopped

👉3 large tomatoes finely chopped


Par boiling ingredients

👉2 bay leaves

👉5 to 6 Peppercorns

👉1 “Cinnamon stick

👉4 to 5 Cardamon pods

👉3 to 4 Cloves

👉1/2 tsp Cumin seeds


Rice boiling

👉Boil enough water to cook the rice(3 cups of rice then 10 cups of water) excess water as we need to drain it out


👉Add all the above par boiling ingredients mentioned above to the rice


👉Cook the rice with 1 tbsp of salt for 7 to 8 mins until the rice is cooked 70 percent ...making sure not to over cook the rice


👉Cook the rice jst half done as we need to steam it last with the chicken


👉Drain excess water...keep it aside


Coloured rice

👉On a medium flame heat up a pan

👉Add 1 tbsp ghee add a pinch of food colouring powder to that add 2 cups of cooked basmati rice(remove from the rice cooked above)...nicely fry the rice coating all the food colour to the rice...keep it aside


Crispy onions

👉2 large onions thinly sliced

👉1 cup of oil for frying

👉Fry the onions golden brown until crispy..keep it aside


For garnish

👉Few finely chopped coriander leaves

👉Few finely chopped mint leaves

👉1 tbsp ghee

👉Few chopped prunes

👉2 tbsp rose water


Ingredients For marination of chicken

👉1 cup yogurt

👉1 tbsp of biryani masala

👉1 tbsp of coriander powder

👉1/2 tsp of turmeric powder

👉1 tsp of red chilly powder

👉1 tsp of Garam masala

👉2 lime

👉1 tbsp salt



Grind together to a paste

👉6 to 7 cloves of garlic

👉1 “Ginger

👉Few coriander leaves

👉Few mint leaves

👉2 green chillies


👉After the above paste is ground apply it to the chicken and marinate it for an hour


👉On a medium heat ...take a pot add in 2 tbsp ghee 1 tbsp oil to that add in 2 chopped c onions and fry until translucent then add 3 chopped tomatoes fry until mushy.Add the marinated chicken.on a high heat cook the chicken for 5 mins,then On a medium fire cook the chicken for 10min let it cook in its own juices.

👉Add some water if needed then add some chopped coriander leaves before turning off the flame if you want it spicy slit some green chillies (optional). and now your gravy is ready


Layering of the biryani

👉Take a big pot add in little ghee and a layer of a cooked rice

*To this on top of the rice add the chicken pieces with its gravy and cover all the rice with the chicken pieces

👉Sprinkle chopped coriander leaves

👉Sprinkle chopped mint leaves

👉Add Chopped prunes to it

👉Then add crispy fried onions sprinkle a few

👉To this add the coloured layer of rice

👉Add 1 tsp of rose water

Repeat the process again that is

👉Add the chicken with gravy again

👉Add chopped coriander leaves and mint leaves again

👉Add the white rice or the coloured rice to it

👉Add 1 tbsp ghee

👉Add 1 tbsp rose water

👉Some chopped prunes

👉Add some boiled eggs cut into halves(optional)

Cover pot with a aluminium foil tightly

👉Put the lid to the pot

👉Heat up a tava/flat frying pan put the biryani pot on the tava

👉let it simmer for 15mins until steam builds up when done put it off and Let it cool for 5 min mix gently the chicken and rice and serve

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