Simple chicken biryani

Name: Simple chicken biryani
Total time: 7200 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 4-5 tamarind; 2 sticks cinnamons; As required, mint leaves, chopped; As required, cilantro, chopped; 1 cup oil; 2 tomatoes, peeled, pureed; As required, water; 5 onions, sliced; 2 tbsp. ginger-garlic-green chilli paste; 4 green chillies; 1/4 tsp. orange food colour; 1 kg chicken pieces; 1 1/2 cup yogurt; 1/2 packet biryani masala; 1 tbsp. Kashmiri red chilli powder; To taste, chilli powder; To taste, salt; 1 tsp. garam masala; 1 kg rice, washed, soaked 30 mins, drained; 1 black cardamom; 1 bay leaf; 3 cloves; 1 tsp. cumin seeds; 1/2 tsp. pepper corns; 1 star anis

Sarvat Hanif @sarvathanif

Canada

Chicken Biryani is a delicious chicken curry dish cooked with partially boiled rice. It is the quintessential dish in Pakistan, especially in the city of Karachi, where it is made with various meats like chicken, lamb, fish, shrimp and rarely with lamb or mutton.

In every neighbourhood there are bound to be a few biryani shops, flocked by labourers, bachelors, kids, men. Mostly the biryani is packed to be eaten with family at home.

This Simple Chicken Biryani recipe is one that is frequently prepared at home. When the biryani is cooked as per instructions given on the biryani masala box, the chicken remains juicy, tender, flavour-packed, and finger-licking good. But it is not spicy! By adding the extra spices, you can get quality biryani like that served commercially.
The recipe, though time consuming, is so easy that even first-time cooks and bachelors can try it in their kitchen!

In every neighbourhood there are bound to be a few biryani shops, flocked by labourers, bachelors, kids, men. Mostly the biryani is packed to be eaten with family at home.

Sarvat Hanif @sarvathanif

Canada

In every neighbourhood there are bound to be a few biryani shops, flocked by labourers, bachelors, kids, men. Mostly the biryani is packed to be eaten with family at home.

Saved

Ingredients

2hours

2-4 servings

4-5tamarind
2 stickscinnamons
As required, mint leaves, chopped
As required, cilantro, chopped
1 cupoil
2tomatoes, peeled, pureed
As required, water
5onions, sliced
2 tbsp.ginger-garlic-green chilli paste
4green chillies
1/4 tsp.orange food colour
1 kgchicken pieces
1 1/2 cupyogurt
1/2 packetbiryani masala
1 tbsp.Kashmiri red chilli powder
To taste, chilli powder
To taste, salt
1 tsp.garam masala
1 kgrice, washed, soaked 30 mins, drained
1black cardamom
1bay leaf
3cloves
1 tsp.cumin seeds
1/2 tsp.pepper corns
1star anis

Saved

Steps

2hours

1

In a bowl add the chicken and marinate with yogurt, biryani masala, Kashmiri chilli powder, chilli powder, salt and garam masala. Mix well, cover and refrigerate 1 hour.
2

Heat oil in dutch oven and saute the onions till golden brown. Remove about ¼ cup onions and set aside.
3

Add ginger-garlic-green chilli paste and fry for 2 minutes.
4

Add a splash of water and cook for 1 minutes or till onions are soft.
5

Add the chicken with the marinade. Mix well and cook till colour changes. Cover and cook 5 minutes.
6

Add tomato paste and mix well. Cook for 2 minutes,
7

Add ½ cup water, mix and cover and cook for 8 minutes.
8

Add tamarind and mix, cover and cook 7 minutes or till chicken is cooked through and oil separates.
9

Add cilantro and mint leaves and mix. Cover and set aside.
10

In another pot add water, green chillies, whole spices, rice and bring to boil. Boil for 7-8 minutes. Strain and set aside.
11

Dissolve food colour with 2 tablespoon water and set aside.
12

Smear the bottom of a dutch oven with chicken gravy.
13

Add a layer of rice and top with some chicken and gravy. Sprinkle some reserved fried onions, cilantro and mint. Repeat the layers one more time—rice, chicken, onion, mint, cilantro and rice, onion, cilantro and mint leaves.
14

Sprinkle the food colour water.
15

Cover the pot and simmer for 10-15 minutes.
16

Fluff rice and serve hot.