My mom cooks the best chicken biryani. She always dums her biryani with a moistened, thick cloth and some hot charcoal pieces. When there is family get together, she cooks it in big vessels. She made sure that the onions are sliced thinly; mint leaves are fresh from garden for the biryani. And the aromatic spices are used too… Even if I can’t cook the dish like her, I still remember the perfectness of the biryani.
Ingredient:
Basmati rice - 2 cups
Chicken (cut into biteful pieces) – 500 gm
Onion (finely chopped) – 1 cup
Garlic (minced) – 1 teaspoon
Ginger (finely minced) – 2 teaspoon
Tomatoes (without seeds) – ¾ cup
Green chilies (crushed) – 2
Mint leaves (finely chopped) – 10 leaves
Red chili powder – ½ teaspoon
Coriander powder – 1 teaspoon
Salt to taste
Ghee – 2 teaspoon
Oil
For chicken marination:
Garlic (finely grated) - ½ teaspoon
Ginger (finely grated) – 1 teaspoon
Red chili powder – ½ teaspoon
Curd/plain yogurt – 1 ½ tablespoon
Salt
Basmati rice - 2 cups
Chicken (cut into biteful pieces) – 500 gm
Onion (finely chopped) – 1 cup
Garlic (minced) – 1 teaspoon
Ginger (finely minced) – 2 teaspoon
Tomatoes (without seeds) – ¾ cup
Green chilies (crushed) – 2
Mint leaves (finely chopped) – 10 leaves
Red chili powder – ½ teaspoon
Coriander powder – 1 teaspoon
Salt to taste
Ghee – 2 teaspoon
Oil
For chicken marination:
Garlic (finely grated) - ½ teaspoon
Ginger (finely grated) – 1 teaspoon
Red chili powder – ½ teaspoon
Curd/plain yogurt – 1 ½ tablespoon
Salt
Spices to be ground:
Fennel seeds – 1 teaspoon
Cloves – 3
Cinnamon desi – 1
Cardamom – 3
Javanthri – 1
Star anise – 2 petals from a flower
Bay leaves – 2
Nut Meg powder – 2 pinches
Cumin seeds – ½ teaspoon
Pepper corn – 5
For color rice:
Basmati rice – a handful
Food color (red/orange) – ¼ teaspoon
Method:
Marinating:
In a bowl, add the chicken.
Then add the marinating ingredients in the chicken.
Cover and keep it in the fridge.
Soak the rice in water for 30 minutes.
Grind all the spices (except bay leaves) into a coarse powder.
Cooking:
Heat the oil in a thick bottomed cooking vessel (whatever vessel you use for cooking biryani).
Add the ground spices and sauté for 30 seconds.
Then include the ginger and garlic and fry till the raw smell disappears.
Add the onions, and fry till it changes color.
Throw in the green chilies and mint leaves and fry for a minute.
Toss in the tomatoes and required salt and sauté till it gets mushy.
Add the red chili and coriander powder and mix well.
At this time, throw the chicken in and stir-fry.
Keep stir-frying till it dries up.
Pour the ghee and sauté for a minute.
Drain the rice from the water with a strainer and toss it in the mixture. Mix gently.
Pour 2 cups of water and again mix gently.
Cover the vessel and let it cook for 10-15 minutes in a low-medium flame.
Remove the lid and cover the vessel with a sheet of aluminum foil.
Then place the lid on the foil.
Change the heat to simmer mode.
Cook it for 10 minutes.
After 10 minutes, the rice and chicken must be well-cooked.
Note: Check it and if not properly cooked, take your time. To me, it takes 10 minutes.
Mix the rice with ghee (optional) and coriander leaves.
For color rice (optional):
Boil the water in a small pan.
Add the rice and food color and mix well.
IT SHOULDN’T BE STICKY!
After rice is cooked, get rid of the water!
Finally add this color rice to the biryani.
Garnish as you desire. Remove bay leaves while serving.
Serve with raita or kurma or chicken fry.
Marinating:
In a bowl, add the chicken.
Then add the marinating ingredients in the chicken.
Cover and keep it in the fridge.
Soak the rice in water for 30 minutes.
Grind all the spices (except bay leaves) into a coarse powder.
Cooking:
Heat the oil in a thick bottomed cooking vessel (whatever vessel you use for cooking biryani).
Add the ground spices and sauté for 30 seconds.
Then include the ginger and garlic and fry till the raw smell disappears.
Add the onions, and fry till it changes color.
Throw in the green chilies and mint leaves and fry for a minute.
Toss in the tomatoes and required salt and sauté till it gets mushy.
Add the red chili and coriander powder and mix well.
At this time, throw the chicken in and stir-fry.
Keep stir-frying till it dries up.
Pour the ghee and sauté for a minute.
Drain the rice from the water with a strainer and toss it in the mixture. Mix gently.
Pour 2 cups of water and again mix gently.
Cover the vessel and let it cook for 10-15 minutes in a low-medium flame.
Remove the lid and cover the vessel with a sheet of aluminum foil.
Then place the lid on the foil.
Change the heat to simmer mode.
Cook it for 10 minutes.
After 10 minutes, the rice and chicken must be well-cooked.
Note: Check it and if not properly cooked, take your time. To me, it takes 10 minutes.
Mix the rice with ghee (optional) and coriander leaves.
For color rice (optional):
Boil the water in a small pan.
Add the rice and food color and mix well.
IT SHOULDN’T BE STICKY!
After rice is cooked, get rid of the water!
Finally add this color rice to the biryani.
Garnish as you desire. Remove bay leaves while serving.
Serve with raita or kurma or chicken fry.
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9 Bites:
Worth all the effort and time we put in to make this Biryani, looks so delicious and the Aroma fills the house is divine! Great post! :)
Wow Usha biryani looks mouthwatering
Your biryani looks scrumptious!i'm drooling here :)
That is a delicous Biryani! ove the color of ur rice :)
Usha,the Biriyani looks so delicious that i need some now..pass the plate yaa
WOw lovely dish, i love the colour of ur rice, thats a worthy work Usha!
Wow..you got me drooling wet here..:D..i cant say no to biriyani ever..n i see the flavorful spices u have used..yummmmm..:)
Thats a lovely biryani Usha...looks delicious...i feel like having some.
Looks yummy, Your efforts are seen in your biryani.Do more,work more success is yours!!!!!Ranjani
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