Chicken Biriyani

Chicken Biriyani is one of the most favourite dish of many of us. Biriyani’s can be prepared in different ways. You can fry the chicken pieces, you can grill the chicken, or you can make the curry directly. Succulent, juicy pieces of chicken are cooked in a yogurt and lime marinade which makes the chicken pieces more softer and tastier. You have to take a bigger degchi which can contain both the chicken curry and rice together. I had given the preparation method in different steps.

Here the rice is boiled separately and the water is drained off completely. When the chicken starts boiling, you can add the parboiled rice to the chicken gravy mix and then you can further dum the same.

Earlier, while ordering biriyani from hotels, they used to provide boiled egg which goes well with the biriyani rice. But, nowadays most of the hotels serve biriyani only, forgetting our boiled egg. I always boil eggs while preparing biriyani to place it over the top of the rice for the exact combination.So, I suggest you to have this delicious biriyani with a boiled egg on your plate.

Serve the biriyani hot with salads, pappads, pickles and chutney. Usually lime pickle is the go to combination with this rice. I prefer sweet and sour lime pickle and sweet brinjal pickle.

Ingredients :

1 kg Tender chicken – cut into fairly big pieces

1 kg biriyani rice

2 kg Bombay onion – cut into rounds

To crush : (1)

[ 5 fresh green chillies

1 large piece ginger- cleaned

1 large pods garlic- skin removed ]

To grind :(2)

[ ½ tsp cumin seed

½ tbs Turmeric powder

corrainder powder – 1 tbsp full

1 tbs white Kaskus

5 cardamoms

1 piece of cinnamon

2 cloves

2 gms cake jeera ]

Tomatoes – 100 gms

pure ghee – 100 gms

Juice of 2 large lime

Sunflower oil – 100 gms

curd – 1 cup

5 stems curry leaves

corriander leaves – 1 bundle

mint leaves – 1 small bundle

3 large onion (cut into thin rounds)

kismis 50 gms

Nuts 50 gms

Salt to taste

Method of preparation:

Cut the onions into thin rounds. Crush the ingredients in bracket (1) Roast the ingredients in bracket (2) for 2 minutes on low heat and powder it or grind with water to a fine paste.

Chop the corriander leaves, mint leaves and curry leaves and tomatoes finely.

Divide the sliced onions into 2 parts. Heat oil and fry one portion of the sliced onion crisp. Now mix all the crushed ingredients in bracket (1) ground ingredients in bracket (2) and chopped leaves, tomatoes, curd, lime juice, salt, fried onions, the remaining sliced raw onions, oil and half of the pure ghee with the chicken and rub well with your hand for 5 minutes. Keep aside for 1 hr to marinate.

Wash and soak the biriyani rice for 10 minutes and cook in salted water with two or three cardamoms.

To cook the rice: Boil salted water with cardomom in a large degchi. When water starts boiling fold in the washed rice and wait for the rice to boil once. Take off from fire and drain the water from the rice by pouring it into a perforated dish or basket.

Transfer the marinated chicken into a sufficiently large degchi(it should be large enough to cook the chicken and rice together) Mix the chicken well with your hand and keep it on fire after leaving some space in the centre of the degchi.

Cover with a correctly fitting lid. When the chicken starts boiling reduce the fire and spread the parboiled rice over the chicken pouring the gravy over the rice from the centre till the whole lot of rice has been put over the meat. Now put the lid and seal the degchi with the lid using some wheat flour dough. Cook for 45 minutes keeping a large dosa stone or an old alluminium lid under the degchi and a few pieces of burning charcoal on top of the lid also. Fry the sliced onion, kismis and nuts.

Serve biriyani hot after mixing it with remaining ghee. Garnish with kismis and nuts and fried onions. You can also place boiled eggs on the top of Biriyani. Serve with pappad, salad, and chutney.

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