Simple Chicken Biryani
- luvlittlehearts
- Oct 14, 2016
- 3 min read
Ingredients
For Garnish and Layering
1 cup Ghee for frying
4 tbsps Ghee
1 cup Raisins
1 cup Cashew nuts
4-5 Onions chopped into thin, long slices
For Chicken Curry
A.1.2 kg Chicken cut into medium sized pieces and cleaned
B.400 gms Onion
Cloves 10 Garlic
1 inch Ginger
12Green chilies
C.1 tsp Pepper corns
6 Cardamoms
6 Cloves
2 one inchs Pieces of cinnamon
1 tbsp Fennel seeds
1 tsp Shajeera
Pinch Nutmeg powder A
D.1½ tsps. Chili powder
1 tsp Coriander powder
½ tsp Turmeric powder
E.½ cup Mint leaves chopped
½ cup Coriander leaves chopped
A fewCurry leaves
1 cup Curd
to taste Salt
For Rice
4 cups Long grained Basmati rice 12 cups Water
¼ tsp Pepper corns
4 Cardamoms
4 Cloves
2 one inchs Pieces of cinnamon
1 tbsp Mint leaves
1 tbsp Coriander leaves
4 tbsps Ghee
to taste Salt
Method: For Garnish: Heat ghee in a vessel large enough to hold the chicken. Fry the cashew nuts and raisins in the ghee, and keep aside. Fry the onions till well browned and keep aside. For Chicken curry: Grind together all the ingredients labeled as 'B' in a grinder adding as little water as possible and keep aside. Heat the ghee which was used to fry onions, and add all the spices labeled as 'C' in the same order mentioned, and let splutter. The spices are added whole without powdering them so that the chicken gravy does not look too dark. But if you cannot stand biting into a spice, then dry roast them till aromatic, and grind them. And add them with masala powders labeled 'D'. Add the ground onion paste (B) and sauté for a few minutes. To this, add all the masala powders labeled as 'D' and sauté again for a minute. Add the chicken and mix well, so that it is well coated with the ground paste and powdered masala. After a minute, add all ingredients labeled 'E' and mix well. Cover and cook on a low heat till the chicken is well done, and there is about a cup and half of gravy remaining. For Rice: Wash and soak rice for about 30 minutes. Drain off the water. Boil 12 cups of water. Add sufficient salt to this water. Heat ghee in a large pan, and add pepper, cardamom, cloves and cinnamon and let the spices splutter. Add mint, coriander leaves and rice and sauté well on a low flame for 3-4 minutes. To this, add boiling water and bring the rice to boil. Let it simmer till rice is little more than half cooked. Drain off excess water. Spread out the rice on a tray and cool under a fan, so that the rice does not stick together. For Layering: Choose a vessel large enough to hold the rice and chicken together. Grease the vessel with ghee. Spread out some rice as the first layer. Top this with some fried onions, raisins, cashew nuts and few drops of ghee. Next spread out a few pieces of chicken along with gravy. Repeat this process till everything is used up, ensuring that the top most layer is rice. You could reserve some of the fried onions, cashews and raisins for garnishing. For Baking: Cover the vessel, and seal the lid with metal paper clips. This would prevent the steam from escaping, thus baking the biryani. Cook on low heat for about 15 -20 minutes .If you overcook the rice accidentally, then skip the baking process. Instead, layer the rice and meat, and heat in a micro wave oven for around 8 minutes, with your dish loosely covered with its lid.
Happy Cooking!
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