This is a delicious rice dish which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it.
For biryani, always use long grain rice.
Eid is on it's way, and many people enjoy different different types of Biryani's with Sheer Khurma, there are specially organized parties and feasts on this day.
You can read the Mutton Biryani recipe too on the blog.
There are basically two methods of making biryani, one is Pakki Biryani in which we cook meat and then assemble it with biryani rice and another is, Kacchi Biryani Method in which in we cook meat on dum after assembling all the things.
Chicken biryani is usually made by Kacchi or Dum Biryani Method as chicken gets tender quickly!
Ingredients:
- Rice, 1 kg
- Chicken, 3/4 kg
- Onion, 1/2 kg, finely sliced (to be fried)
- Oil, 3-4 tblspn
- Ginger-garlic paste, 1-2 tblspn
- Bay leaf-2, cinnamon stick-2, caraway seeds-2 tspn, cardamom-2-3, black pepper- 4-5, star anise-2
- Curd/yoghurt, 1 cup (250 ml)
- Green chillies, 3-4 finely sliced
- Turmeric, 1/2 tspn
- Red chilli powder, 1 tblspn
- Garam masala powder, 1 tspn
- Coriander leaves, 1 bunch chopped
- Mint leaves, 1 bunch
- Lemon juice, 3 tblspn
- Desi ghee/butter, 3 tblspn
- Salt, 2 tspn
- Saffron color, 1/2 tspn
Serves: 5-6
Recipe Type: Main Course
Category: Non veg
Recipe:
- Wash and soak rice for 30 mins.
- In a pan, add sufficient oil.
- When its hot, add finely sliced onions and fry till nice crispy and golden.
- Keep the oil in which you fried onions aside.
- In a wide bowl, add washed chicken, Ginger-garlic paste, salt, red chilli powder, turmeric, curd, garam masala powder, mint leaves and some fried onions. Mix well using your hands. Keep it for marinating for upto 2-4 hours.
Making Biryani Rice: Part 1
- In a vessel, add sufficient water to cook the rice.
- Add one bay leaf, half of caraway seeds, sliced green chillies and few mint leaves.
- When it start boiling, add rice and salt to taste and cook till half done i.e 60%.
- Strain it and keep it aside.
Making Gravy: Part 2
- In a deep vessel, in which you'll be making biryani, add oil.
- Add remaining whole garam masala i.e bay leaf, cardamoms, caraway seeds, black pepper, star anise, cinnamon sticks.
- Sauté on low flame for 30 secs.
- Add marinated mutton.
- Cover the lid and cook till masala leaves oil. Stirring occasionally.
- Cook for 5-7 mins on high flame.
- You will see chicken has left its water, and the mixture is looking like gravy.
Assembling Gravy & Rice: Biryani!
- Now taste the gravy, adjust salt and spices to taste. Note that salt and spices should be little more than taste coz we'll be adding rice to it.
- Now, Add half of fried onions, coriander leaves.
- Add boiled rice.
- Spread it evenly with the help of a spoon. Add saffron color, sprinkling it everywhere on the rice.
- Add lemon juice, sprinkling everywhere.
- Garnish with fried onions, mint and coriander leaves.
- On the top leave some, desi ghee from every sides of the vessel.
- Add 1/2 cup of Oil in which we had fried onions. It gives really nice aroma.
- Cover the lid tight and put something heavy on the lid and keep the flame high for 5 mins then lower it and cook till air comes from sides which takes around 25-30mins.
- Take out on a serving plate, garnish with fried onions, mint and coriander leaves.
- Serve hot with raita and some lemon wedges.
Notes:
- Marinate chicken for as long as you can i.e for 1-4 hours to ensure quick cooking.
- Adding desi ghee and fried onions remaining oil, in dum gives really nice aromatic touch to the biryani.
- The base of biryani is gravy, it should be nice and perfect for the biryani to come out perfect.
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