Chicken Biryani Recipe | Food Diaries

 Chicken Biryani Recipe | Food Diaries

Ingredients:

Boneless chicken 1 kg

For The Marination :

Yogurt 1/2 cup

oil 1 tbsp

Biryani masala 2 tbsp

Salt 1 tsp

Coriander powder 1 tsp

Cumin powder 1/2 tsp

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Nutmeg powder 1/4 tsp

Sugar a pinch

Whole Spices :

Bay Leaves 3

whole cloves 5

whole black cardamoms 2

Star anise 3

Green cardamoms 3

Cinnamon 2

Cumin seeds 3/4 tsp

Whole black peppercorns 1/2 tsp

Rice :

Rice 1-3/4 cups

Salt 1 tbsp

oil 1 tbsp

Lemon juice or vinegar 1 tsp

For Biryani:

oil 1/4 cup

Clarified butter 2 tbsp

Onions thinly sliced 2

garlic cloves crushed 6

Ginger crushed 1- inch

Tomato chopped 1

Green chillieschopped 2

Dried plums 5

Salt ½ tsp

Garam masala 1 tsp

Red chili flakes 1/2 tsp

kewra essence 1 tsp

Lemon juice 1 tsp

Layering/topping :

Chaat masala 1/2 tsp

oil 1 tbsp

Coriander leaves chopped 1/4 cup

Mint leaves chopped as required

Yellow/orange colour pinch of

Lemon thinly sliced 1

For Serving:

Raita or yogurt for serving

Method:

Combine the chicken with the yogurt, oil, biryani masala, salt, coriander powder, cumin powder, red chili powder, turmeric powder, nutmeg powder and pinch sugar. Cover and refrigerate for at least 2-3 hours, ideally overnight. Heat oil and ghee, add onions and sauté until the onions are golden. Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté. Add the chicken with its marinade and sauté until it changes colour. Add the tomatoes, green chillies and dried plum and stir to coat. Add ½ cup water and bring to a gentle boil. Allow the chicken to cook until done. Add salt, all spice powder and red chili flakes. Add kewra water and lemon juice. Meanwhile boil rice in water, salt, oil and lemon juice/vinegar and once rice is 3/4 done, drain and set aside.

Lightly oil the bottom of a deep pan. Layer half of the drained rice. Sprinkle little chaat masala on top of the rice. Add in all the chicken, and top with the remaining rice. Drizzle in the colored milk and oil. Put the coriander leaves, mint leaves and the remaining chaat masala. Arrange the lemon slices on top. Place a tawa underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Then turn down to the lowest heat and allow it to cook in its steam for 20 minutes. To serve, remove biryani in a platter and serve hot with yogurt or raita.