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How to cook a tasty Chicken Briyani






Chicken Biryani

Married for close to six years, life has taught lot many things, and cooking is one of them. I started with making “Chocolate Brownie” and gradually got proficient with cooking and still going on…. Here I bring you the recipe of Chicken Biryani (second dish I cooked for my husbandJ). Over the years have learnt to make it better. Thought of sharing it with a belief that it might help someone to cook it in a better way.

Preparation Time: 40 mins

Cooking Time: 40 mins

Serves: 4

Ingredients – Biryani                                                                                             Ingredients - Marinade

1 Whole chicken [preferably small pieces]                                                       4 – 5 tbs curd

2 tbs olive oil                                                                                                          ½ tsp salt

Pinch of Saffron                                                                                                    ½ tsp turmeric

1 cup milk                                                                                                              ½ tsp garam masala powder

2 big size onion                                                                                                      ½ tsp chili powder [as per taste]

1 Mace 

1 Star Anise

20 Whole cloves

1 Black Cardamom Pod

8 Green Cardamom Pods

2 Bay leafs

1 medium size chopped onion

2 small green chili pepper

1 tbs ginger garlic (grated)

Salt to taste

1½ cup Premium Basmati rice



                   

Method:-

Chicken: Marinate the chicken in the marinade for 15 – 20 mins simultaneously soak the Saffron in the cup of milk. Heat the griddle on a high gas flame and add 1 teaspoon olive oil [refined / mustard]. Oil should be warmed nicely to add the bay leaves, cardamom pods (wide open), and cloves, when it changes the color add chopped onion and fry till it color changes to brown then add the ginger garlic paste. Cook the ginger garlic paste till its aroma goes off then add the green chili pepper and the marinated chicken and cook it for 15 – 20 mins[till a cup of water is left].

Rice: For biryani it has to be half cooked rice. For 1 ½ cup rice the water should be 1 ½ cup. So cook the rice in a Pressure cooker for 3-4 whistles and open the cooker lid immediately to avoid the rice from being over cooked.

Onion: Slice the onions and deep fry them and keep it aside.

Biryani: Heat the cooker on a high gas flame and add one tbs olive oil, mace & star anise. Once the spices splutter, then layer the rice – fried onion – chicken – add salt(to taste), red chili[optional] and a pinch of garam masala- repeat this till all the ingredients are over[three layers would be formed]. Spread the saffron milk and ¼ cup of water and cover the cooker with a plate [place a dough around the lid to cover it tightly]. Cook it on low flame for 10 – 15 mins on low flame. Serve it with Raita and pudina ki chattni.