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Easy Chicken Biryani



Ingredients

1. 5 tablespoon ghee (or vegetable oil) for Biryani

2. ½ cup canola oil for frying onion

3. 1 Kg skinless chicken, cut into 1" cubes

4. 3 large red onion

5. 3 inch ginger

6. 10 cloves garlic

7. 2 Bay leaf

8. 3 Cardamom

9. 10 black pepper corn

10. 1 teaspoon coriander powder

11. 1 ½ teaspoon turmeric powder

12. 2 teaspoon Chilli powder

13. 1 ½ teaspoons salt

14. 10 table spoon milk

15. 2 cup uncooked basmati rice

16. 1/4 cup chopped fresh cilantro leaves

Preparation:

1. Onion Finely Slice. I used Mandolin to get as thin slices as possible

2. Ginger: finely chopped

3. Garlic: finely chopped

4. Rice: Soak in water for about an hour before cooking

5. Spices: mix chilli, coriander and turmeric powder in 2 tablespoon water and allow it to soak for an hour


Method:

Ø Fried Onion:

  • Heat oil in a pan

  • When the oil is hot, add the sliced onions. Don’t overcrowd as you want your onions to get crispy

  • Fry them on high heat for 5 to 6 minutes.

  • Now simmer the heat and fry until onions are golden brown in colour and crispy, stirring the onions occasionally.

  • Remove the onions on a plate lined with paper towel.

  • Do the same process with the remaining half sliced onions.

Ø Rice:

  • In a pot boil 10-12 cups of water

  • Add the soaked rice in

  • Allow it to cook for about 5 minutes

  • The rice should be a little al-Dante

  • Drain it and run a little cold water on top

Ø Biryani:

  • In a heavy bottom large pot heat ghee over high heat

  • Add bay leaf, cardamom and peppercorn until it starts spluttering.

  • Add the ginger and garlic and cook, stirring frequently, until very fragrant and beginning to stick to the bottom of the pan, about 1 minute.

  • Add the spice mix and cook for another 1 minute. Then add salt.

  • Now add the chicken and stir occasionally until the chicken is a bit tender. Add about 5 tablespoons of milk. Still occasionally until the chicken is cooked. Usually takes about 10-12 minutes.

  • Top with the rice and remaining saffron milk over the rice.

  • Cover the pan and cook on low flame until the liquid evaporates, the rice is tender, and the chicken is cooked through, 20 to 25 minutes.

  • Once its cooked serve with the fried onions on top.

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