Chicken Biryani Recipe is a Mughlai dish, made using Chicken marinated and tossed with a dozen and more spices and cooked over with layers of Basmati rice over a period of time, offering you the combination of both taste and aroma of the highest quality offering.
Chicken Biryani's are of various kinds from Hyderabadi Chicken Biryani Recipe made out of long grain rice to Ambur Chicken Biryani Recipe which is made from small grain rice, Biryani's also are made using various sea foods like Fish Biryani Recipe and Prawns Biryani Recipe , and also out of red meat like Mutton Biryani Recipe, but the most popular of all is the Chicken Biryani Recipe
Fried Chicken Biryani Recipe
Cooking Instructions
Step 1 - Wash and rinse the Chicken pieces with water and marinade by adding 1/2 lemon juice and salt, keep aside for 30 mins.
Step 2 - Deep fry the Onions until they turn translucent and finally crisp in nature and golden brown in colour.
Step 3 - Mix the Onions extracted in Step 2, with Curd and fresh Mint leaves in a Blender, keep aside for later use.
Step 4 - In a Mixer, Add Ginger, Garlic and Green Chillis along with 1/6 cup of water and create a fine paste.
Step 5 - Wash the rice in a bowl with water and discard water, repeat this process twice, Add 5 cups drinking water to rice and keep the rice soaked in water for 30 mins.
Step 6 - In the same kadahi (wok/pan) that you used in Step 2 to deep fry the Onions, extract most of the oil and make sure only 4-5 Tbl Spoons Oil is left, and bring to heat at a low flame.
Step 7 - Add most of the whole spices except, cloves to the pan when the oil is hot enough and now add the Chicken pieces you have left for marination in Step 1 to the pan, you may now increase the flame from low to medium-high.
Step 8 - Saute` for 3 mins, while stirring the chicken along with spices with your laddle and add the Ginger, Garlic and Green Chillis extract from Step 4.
Step 9 - Add red chilli powder and coriander powder to the pan, cover with a lid, lower the flame to medium and let it cook for 7 minutes.
Step 10 - Add salt and the Curd, Onions and Mint leaves paste extracted at Step 3, cover with a lid and lower the flame to simmer and let it cook for 10 minutes.
Step 11 - Chicken Biryani Gravy Test : Submerge a laddle into the curry, and tilt the laddle vertically, if the masala/gravy sticks to the laddle, your Biryani Gravy is ready, kindly put off the flame.
Step 12 - Discard the water from the rice that you had kept aside at Step 5.
Step 13 - In a large bowl, add water and bring to boil at a high flame, while the water is reaching it's boiling point, Add cloves, keora water, salt, ghee and squeeze in half a lemon juice.
Step 14 - Once the water has reached the boiling point, add the rice that you had extracted from Step 12 and let it come to a boil, keep the flame high and wait for the rice to dance, once it dances wait 60 seconds and put off the flame.
Step 15 - Quickly discard the water and extract the rice by passing it through a sieve, if the rice stays any longer in the boiling water, it will cook to the full, you DO NOT want that, we want the rice to be only 60% cooked at this time.
Step 16 - Grab a Handi/Vessel with a thick base, to it add the Chicken gravy's oil that you extracted between Step 6 and 11.
Step 17 - over this oil pour half of the rice, level the rice gently using a laddle now pour rest of the Chicken gravy and level it again with a laddle, now pour the rest half of the rice over this and level again using a laddle.
Step 18 - Warm the milk for 30 secs in the oven and add Saffron strands and optionally some red/orange/yellow coloring agents, pour over the rice and chicken layers.
Step 19 - Finally add 1 tsp of Desi Ghee over the top for aroma and to keep the rice soft and fluffy.
Step 20 - Cover the handi/vessel with a tight lid and seal it with wheat dough on the circumfrence at all sides, so that no steam escapes easily.
Step 21 - Cook the Chicken Biryani Recipe at the lowest flame possible on your gas stove (if possible use coal) for exactly 20 mins.
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