Chicken Biryani

Chicken Biryani is a spicy preparation in which marinated chicken is cooked and layered with rice, garnished with caramelized onion. This Murg dum biryani is a favorite in my house. My hubby loves biryani and it is because of him that I too got hooked to eating biryanis. When I was newly married, he used to take me to his favorite biryani joints to taste his favorite food. Very soon I learnt to make biryani.

Prawns Biryani was the first one that I made. It was a huge hit in my home. My family loved it. Very soon I also made veg biryani and egg biryani and I found that making biryani at home was fun.

This biryani  is a one pot meal and is easy to make. Though the ingredients list is big, the method is simple. Some people make biryani with ready-made biryani masala. Either way, biryani always becomes tasty. I prefer spicy version of biryani. Serve the chicken biryani with raita and tava fried chicken and enjoy a delicious meal.

You can even make this biryani for parties. Instead of boiling rice separately, you can add rice and marinated chicken to a pressure cooker. Using a pressure cooker to cook chicken biryani will save you time too. So enjoy the recipe of chicken biryani.

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Chicken Biryani

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Cuisine: Indian

Servings: 4 people

Author: Raksha Kamat

Ingredients

• 1/2 kg Chicken chopped into pieces
• 1 and 1/2 cups Basmati rice
• 3 bay leaves
• 4 cloves
• 1/2 inch cinnamon
• 4 black peppercorns

For biryani masala:

• 2 medium sized onion finely chopped
• 1 medium sized Tomato julienned
• 2 medium sized tomatoes finely chopped
• 10 Garlic Pods finely chopped
• 1 tablespoon ginger-garlic paste
• 2 cardamoms crushed
• 6 black peppercorns
• 2 inch cinnamon piece
• 1 star annise
• 1/2 mace/javitri
• 1 teaspoon cumin seeds / jeera
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoon garam masala/biryani masala
• 1 cup mint leaves chopped
• 10 cashewnuts
• 1 cup Coriander Leaves finely chopped
• 1/4 cup milk
• 5-6 strands of saffron
• 4 tablespoon oil or as needed
• To taste Salt

For marinating chicken:

• 1 tablespoon red chilli powder
• 1 tablespoon turmeric powder
• 2 tablespoon curd / yogurt
• 1 tablespoon garam masala/biryani masala
• 2 tablespoon oil
• A pinch Salt

Instructions

Do the prep-work

• Wash and soak rice for 20 minutes.
• Marinate the chicken by applying the ingredients from the marination list.
• Add saffron to warm milk and soak it for 30 minutes.
• Heat a kadai and add oil. Deep fry the onion julienne till brown and crisp and keep it aside.
• Deep fry the cashewnuts and keep it aside.

Keep rice ready

• Par boil the rice by adding 2 bay leaves, 4 black pepper pods, 1-inch cinnamon and 4 cloves.
• After boiling, drain water and spread on colander. Alternatively you can boil rice by adding the spices in a rice cooker.

Let us make spicy biryani masala:

• In a small kadai, add little oil and roast spices like cumin seeds, mace, cardamom, black peppercorns, start anise and 1 inch cinnamon.
• After cooling, grind this and keep aside.

Now lets prepare the biryani:

• To a kadai, add oil. Add the spices like bay leaves, black peppercorns, cinnamon, cloves, cardamom and mix. Let the oil get infused with the spices.
• Now add chopped onion and fry till onion turns pinkish. Add chopped garlic and fry.
• Add tomatoes and fry till they turn mushy.
• Now add ginger garlic paste and mix.
• Add ground masala which we had kept aside and mix well.
• Add chopped mint and chopped coriander leaves and mix well.
• Add deep fried cashewnuts.
• Add turmeric powder, red chilli powder and garam masala and toss.
• Add salt to taste and mix.
• Add marinated chicken and mix well.
• Simmer for 20 minutes or till chicken gets cooked and switch off the gas.

Lets mix the chicken masala and rice:

• Take a deep bottomed pan. Add a layer of rice.
• Top this with prepared biryani masala. Again spread rice. Top this with biryani masala.
• Continue doing this alternatively till all the rice and biryani masala paste is over.
• Top this with deep fried onion julienne.
• Close the lid of the utensil and heat the biryani over low flame for 5 to 10 minutes.

Notes

Garnish with coriander leaves.
Serve it hot with raita.

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