Skip to main content

Chicken Biriyani

After numerous trials on various types of Biriyanis, I finally found the one I love the most and it is my own creation! Here’s the recipe.

For the Marinade:

 1 Whole Chicken (cut into small pieces)
1 1/2 cups Yoghurt
2 Tsp Chilli Powder
2 Tsp Salt
2 Tbsp Ginger-Garlic Paste
4 Green Chillis (Cut into one inch pieces)
1/2 Tsp Turmeric Powder
4 Tsp Biriyani Masala (Brand: National or Shaan)
1/2 Cup Mint leaves
2 Medium sized Tomatoes (cut into small pieces)
1/2 Lemon

 3 Onions
6 Tbsp Oil

 For the Rice:

 2 Cups Basmati Rice
4 Cloves
4 Cardamoms
2 Cinnamon Sticks
2 Bay Leaves
10 Peppercorns
2 Tbsp Oil
3 Tsp Salt
Plenty of Water

 1/2 Bunch Coriander leaves
1/2 Bunch Mint leaves
3 Tbsp Milk
1/2 Tsp Turmeric powder

 Method:

 1. Mix all the ingredients in the marinade section (except onions and oil) in a medium sized bowl and refrigerate for at least an hour. (When I don't have time, I do not refrigerate and directly proceed to the next step and the Biriyani tastes just as good).

 2. Soak the rice for 15 minutes in plenty of water (no measurements). Add all the masalas under the rice section except Milk, Turmeric powder, Coriander and Mint leaves and cook the rice stirring occasionally until it is 3/4 done, drain and set aside.

 3. Finely chop onions and fry them with oil in a heavy bottomed pan (big enough to make Biriyani). Fry them until they turn half brown.

 4. Add the marinated chicken to the onions and cook covered on low flame until the water is absorbed, chicken is completely cooked and you have a thick gravy. It should look like Chicken curry. Check and adjust taste as per your liking.

 5. Take the pan off the flame and spread a layer of the cooked rice on the cooked chicken. Finely chop mint and coriander leaves and sprinkle on top of the rice. Mix the milk and turmeric and add a few teaspoons of it to the rice.

6. Now add the final layer of rice, mint and coriander leaves and turmeric milk.

7. Close the dish with a tight lid and return to very low flame for 15 minutes and switch off.

8. Let it sit for 10 minutes and serve the delicious goodness immediately with Raita and Pickle!

 Tc & Stay Fab!
Love,
J
Labels:

Popular posts from this blog

Breakfast Pancakes

And finally after a super long break I'm back to blogging and I am so happy about it. A lot of things happened during the past 1 year.. infact life has completely changed. I'll tell you all about it in another post. For now let's stick to the recipe in this space. Off late I developed a liking towards pancakes for breakfast. So quick and easy to prepare and they taste so so good. Hubby likes them as much as I do! The best part is, these don't have eggs or butter in them ! A guilt-free breakfast especially if you are controlling your intake of fat and want something light in the mornings. So here's how you make them. Ingredients: 1 cup All purpose flour 3 tbsp Sugar 3/4 tsp Baking powder Pinch of Salt 1 tsp Vanilla Essence 1 cup full-fat milk 3 tbsp Oil Water (as needed) Method: 1. In a medium sized bowl, whisk all the dry ingredients. In another bowl, whisk all the wet ingredients and slowly keep adding to the dry ingredients whil
4 comments
Read more

Chicken Fry (Mummy's Recipe)

This Chicken fry has been our family favorite since forever. I learned this healthy yet flavorful  dish from my mom, who is a healthy eater and is totally against all those artificial additives in food.  It's on the table for all parties & gatherings and everybody loves it.  Do give this a go and let me know how it turned out. Ingredients 1 Whole Chicken (Cut into medium size pieces) 3/4 Cup Yogurt 2 teaspoons ginger-garlic paste 2 teaspoons kashmiri chilli powder 1 1/2 teaspoons cumin powder 1/4 cup water 2 teaspoons salt (or according to taste) For Frying: 4 tablespoons Oil Few strands of curry leaves Method 1. Wash the chicken thoroughly, add in the rest of the ingredients (except oil and curry leaves) and mix well. 2. Transfer the chicken on to a cooking dish and with lid on until all the water evaporates. 3. Take a non-stick pan and add 3-4 tablespoons of oil. 4. Gently place the cooked chicken pieces on to the pan, sprinkle a few curry leaves o
Read more