Chicken Biryani

A dish reaching back to the times of the Mughals in India. It is said that the flavors and cooking style comes from Persia. Nowadays it is a dish served at many Indian restaurants and home kitchens. I have met a few people who claim to make the best Biryani, and I do not doubt that they all are unique and just as tasty as each other. Some prep work to be done but worth it. It's a special occasion dish, served at weddings or parties. Or one your kids will ask you to make when they have friends over, or the one you might take to a family gathering. This dish is great for leftovers as well. And is served with a delicious yogurt Raita.

Marinade:
1 kg Chicken Drumsticks
1/2 cup plain Yogurt
4 Tablespoons Biryani Masala (You can find them at your local Indian)
2 Tablespoons Garam Masala
1 Teaspoon Turmeric
1/2 Teaspoon salt
1/2 cup fried red Onion
1/4 cup fresh Mint leaves - finely sliced
1 Teaspoon Kashmiri Chili powder (regular chili powder will do - or skip this for a mild version)
2 Tablespoon Ginger Paste
2 Tablespoon Garlic Paste

Biryani:
1 large brown Onion diced
1 Cinnamon stick
6 Cardamon Pods
3 Star Anise
3 cups Basmati Rice
2 Tablespoons Biryani Masala
1/2 cup fried Onion
Salt to taste
Saffron mixed with 2 tablespoon Milk (optional)
2 Tablespoon Ghee - melted
Handful Cashews - toasted
1/4 cup raisins
Handful of coriander and mint leaves to garnish

Raita (Yogurt Dressing):
1.5 cup Yogurt
1/2 cup grated cucumber (squeeze access water into a paper towel)
1/2 Teaspoon Coriander powder
Salt to taste
Pepper to taste
1/4 cup chopped Coriander leaves

Place all the marinade ingredients together. Leave to marinade for at least 30 minutes up to 4 hours.

Wash rice and add to salted boiling water. Cook rice till it is 80 % cooked. Stir the rice occasionally to prevent it from sticking to the bottom of the pot. Once ready drain the rice completely and all to cool slightly.

In a wide saucepan with a lid add some oil. Add the cinnamon stick, cardamon pods, star anise. Add 2 tablespoon Biryani Masala. Saute for a few seconds till the oil is fragrant. Add the diced onion and cook for 5 minutes or till the onions start to brown.

Add the marinated chicken and mix with all the spices in the pan. Once the chicken begins to simmer cover with a lid and allow the chicken to cook for 20 minutes. Keep the heat on medium and stir occasionally.

Once the chicken is almost ready turn the heat down to low. Spread the rice in an even layer over the chicken. Drizzle over the saffron infused milk over the rice, add the ghee and add fried onion evenly over the rice, top with toasted cashews, raisins and the chopped coriander and mint leaves.

Cover and leave on low heat for another 15 minutes. (do not open the lid for the next 15 minutes, this will ensure your rice is fragrant).

Serve Biryani family style with Raita in the center of the dinner table for all to enjoy.

Raita (Yogurt Dressing)
Mix all the ingredients in a bowl and chill in the refrigerator.

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