Chicken biryani

Name: Chicken biryani
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 kg chicken cut into medium size pieces; 700 gms basmati rice; As needed Water; 1 medium stick cinnamon; 2 bay leaves; 5-6 black pepper; 4 cloves; 1 teaspoon jeera; 1 tablespoon oil; 1 tablespoon ghee; 5 big size onions sliced; 1 tablespoon Ginger garlic paste; 1/2 kg curd; 1 teaspoon turmeric powder; 1 teaspoon Red Chilli powder; 1 tablespoon cumin powder; 1 tablespoon coriander powder; 1 tablespoon garam masala powder; 1 tablespoon kasuri methi leaves; 1 cup fresh coriander leaves; 1/2 cup fresh mint leaves; As needed Juice of 1 small lemon; as per taste Salt; 1/4 teaspoon turmeric; 1/4 teaspoon oil; 2 tablespoon cooked basmati rice; 1 small piece of charcoal or coconut shell; 1/4 teaspoon ghee

Kavita Ns @food_ish

Mumbai

#cinnamon
#spiceweek3
#letsgospicy
Rice dish mixed with spices and meat.
Goes well with some raita and salads.
Cinnamon is a sweet spice that helps a recipe to balance the spices.
So any spicy recipe or gravies are incomplete without cinnamon.

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Ingredients

1 hour

4 people

1 kgchicken cut into medium size pieces
700 gmsbasmati rice
As neededWater
1medium stick cinnamon
2bay leaves
5-6black pepper
4cloves
1 teaspoonjeera
1 tablespoonoil
1 tablespoonghee
5big size onions sliced
1 tablespoonGinger garlic paste
1/2 kgcurd
1 teaspoonturmeric powder
1 teaspoonRed Chilli powder
1 tablespooncumin powder
1 tablespooncoriander powder
1 tablespoongaram masala powder
1 tablespoonkasuri methi leaves
1 cupfresh coriander leaves
1/2 cupfresh mint leaves
As neededJuice of 1 small lemon
as per tasteSalt
Yellow rice
1/4 teaspoonturmeric
1/4 teaspoonoil
2 tablespooncooked basmati rice
Tandoori /charcoal flavour
1small piece of charcoal or coconut shell
1/4 teaspoonghee

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Steps

1 hour

1

Wash the chicken and add turmeric chilli powder, salt, kasuri methi, curd, coriander leaves,mint leaves, lemon juice and mix together.
Keep this aside for marination for 1 hour at least. Overnight in the refrigerator is best.
2

In a thick bottom vessel, boil water. you will need 1-1.5 litre of water. Add all the whole garam masalas.
Add the basmati rice and salt and let it cool till Al dented (3/4 of the rice is cooked)
Strain and keep it aside.
3

In another vessel, heat oil and ghee. add the onions, ginger garlic paste, and saute well.
Now add the marinated chicken and cover and cook for 10 minutes. Keep water on the covered dish so that chicken cooks well and doesn't stick to the bottom.
4

After 10 minutes, check if the chicken is cooked and add garam masala and mix.
Add the rice and cover again.(remove the garam masalas from the rice before adding)
5

To add some yellow color to the biryani, I mixed together 1/4 teaspoon turmeric and 1/4 teaspoon oil. Added 2 tablespoon of the same boiled rice to this mixture and then add the yellow rice to the biryani.
Alternately you can use food color as well.
6

Now after 10 minutes,
Heat the charcoal or coconut shell on gas flame till it becomes red hot.
make some space in the middle of the rice. Keep a slice or peel of onion on the rice and then place the heated coconut shell in the center and add the ghee.
Quickly cover the biryani with a covering plate so that no heat is escaped outside.
7

After 10-15 minutes, remove the cover, discard the coconut shell. Garnish the biryani with some fresh coriander leaves and serve hot.
8

Serve with some green salad, onions and boondi raita.

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Kavita Ns @food_ish

on July 14, 2021 14:00

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.