Chicken Biryani

Chicken Biryani

Depressed? Have some Chicken Biryani. Sad or feeling under the weather?? Have some Chicken Biryani. Happy and excited??? Order a huge bucket of Chicken Biryani.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Indian

Ingredients

  • 750 gms Chicken chopped to bite sized pieces
  • 3 Onions finely sliced
  • 1 tblsp Cashewnut Paste
  • 4 Tomatoes large, pureed
  • 2 cup Basmati Rice soaked for 10 minutes
  • 1 tblsp Ghee 20g
  • 2 tsp Ginger Garlic Paste
  • 1 tblsp Poppy Seeds coarsely powdered
  • 10 Saffron Strands soaked in 2 tbsp milk
  • 6 tblsp Oil 60-65 ml
  • 1 cup Fried Onions – 1 cup to garnish
  • Salt as per taste

For the marinade:

  • 2 cup Curd beaten
  • 1 tblsp Coriander Leaves chopped
  • 2 tsp Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Salt

Instructions

  • Mix all the marinade ingredients and rub all over the chicken pieces.
  • Keep aside for 30 minutes. To get the best flavours, leave it to marinate overnight.
  • Heat oil in a pan over medium flame.
  • Add the ginger garlic paste and onions.
  • Saute well for 3 to 4 minutes or until onions turn light golden brown.
  • Add the cashewnut paste, tomato puree and poppy seeds.
  • Stir well and simmer for a minute or two.
  • Add the marinated chicken pieces and cover the pan with a lid.
  • Reduce flame to low and cook till the chicken is tender. Turn off flame once it is fully cooked.
  • Drain the rice and rinse well.
  • Pressure cook till 3/4ths done and remove. Alternatively, cook it in a deep vessel using the boiling method and drain excess water after it’s cooked.
  • Place a chapati or dosa tawa on a low flame.
  • Put a large, deep pan over this to cook the biryani dum-style.
  • Spread a layer of rice at the bottom of the pan followed by a layer of the chicken gravy.
  • Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
  • Sprinkle the saffron strands with the milk and ghee on top.
  • Cover the pan with a tight fitting lid* and cook for 30-45 minutes. Ensure there is no escaping of steam.
  • Remove when the rice is cooked and chicken pieces are tender.
  • Gently fluff up the rice using a fork.
  • Garnish with the fried onions.
  • Serve hot with onion raita.

Notes

If you don’t have a tight fitting lid, place a flat plate to cover the vessel and keep a heavy stone on top of the lid. Ensure no steam escapes.