Chicken Biryani
May, 2018 No Comments Main Course, Non-Vegetarian

A special dinner non-veg recipe like Biryani is no rocket-science!

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

 

INGREDIENTS

To marinate the chicken –

  • 30 grams– ghee
  • 200 grams– onion
  • 500 grams – chicken
  • 4 cloves – garlic
  • 1 teaspoons – chopped ginger
  • 7 grams – ground coriander
  • 7 grams – ground cumin
  • 1 grams – chilli powder
  • 8 grams – ground turmeric
  • 12 pieces– green cardamom pods
  • 6 pieces – cloves
  • 2 pieces – bay leaves
  • 1 teaspoon – ground cinnamon
  • 140 grams – plain yogurt
  • Salt to taste
  • 2 teaspoons – lime juice
  • 1 green chilli
  • 1 small bunch of coriander leaves
  • 1 small bunch of mint leaves
  • Freedom Sunflower Oil

 

To cook rice –

  • 250 grams – basmati rice
  • 2 litres – boiling water
  • 20 grams – salt

Additional prep –

  • 2 saffron – optional
  • 20 ml – ghee
  • 25 grams – cashew nuts roasted

Garnish –

Fried onions, coriander, mint leaves, tomato and cucumber slices

METHOD

To marinate the chicken–

(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)

  • Cut the chicken into large chunks, skin on
  • Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown
  • Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade
  • Store the marinated chicken in the refrigerator overnight

To cook the rice –

  • Soak the basmati rice in water for 45 minutes and drain
  • Bring the water to a boil and add some salt
  • Add the basmati rice
  • Cook over medium to high heat for three minutes and keep stirring occasionally
  • Remove the rice when the rice grain can be broken into 2-3 parts and drain

Time to assemble –

  • Place the marinated chicken in a heavy bottom pot
  • Spread half of the rice on it
  • Spread half of the remaining fried onions, coriander and mint leaves on the rice
  • Layer the remaining rice on the fried onion, coriander, and mint leaves
  • Add some ghee at this stage
  • Close the lid and seal with some dough or use a damp kitchen towel to seal the lid
  • Cook over low heat for about 20 minutes
  • Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes
  • Remove the lid and the dough
  • Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!

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