Thursday, August 8, 2013

Layered Chicken Biryani | Chicken Biryani Recipe


Chicken Biryani!!! ahhh … I love to taste biryani in each and every restaurant I visit. The first dish I order in a restaurant must be a biryani… I love the way of Muslims making their biryani. Since I lived in Triplicane area, we have so many Muslim neighbors and the day of ramzan it was a treat to our eyes to check out the preparation of their biryani. I grew up watching all this and finally tried it in my kitchen.


I have already a post on prawn biryani and mutton dum biryani. And here comes this chicken layered biryani.



Ingredients

2 cups of Basmathi rice
½ kg chicken
2 onions
2 green chillies
1 ½ tsp ginger-garlic paste
2 tsp chilli powder (adjust to taste)
1tsp turmeric powder
1 tsp coriander powder
½ cup chopped mint leaves
½ cup chopped coriander leaves
1tsp lemon juice
¼ cup thick curd
2 tbsp oil
1tsp ghee
Salt (to taste)
2 bay leaves
1 inch cinnamon stick
2 cardamoms
2-3 cloves

How to make it

  • Thinly slice the onions as shown below. 

  • In a kadai with 1 tsp of oil fry the onions till it turns golden brown. Keep aside.



  • Wash and soak basmathi rice with 5 cups of water for about 15-20 mins.  In a clean muslin cloth tie up bayleaves, cinnamon, cloves and cardamom. 
  • Take a wide open vessel and cook the rice along with the water and salt (only for the rice). Put the muslin cloth tied with the garam masala to the rice. Cook the rice till it is half done (50%).

  • Allow it to cool. Mean while wash and clean the chicken pieces with little of turmeric powder and rinse off. I used chicken breast which is chopped into small chunks.
  • To the cleaned chicken add half of coriander leaves and mint leaves. Add the fried onions, ginger-garlic paste and green chillies to the chicken pieces.

  • Also add lemon juice, curd, chilli powder, coriander powder and turmeric powder.
  • Add salt, ghee and oil to make it viscous. Marinate the chicken with this masala for 30-45 mins.

  • Check for salt and spiciness and adjust to ur taste accordingly. The cooked rice already has its own salt content.
  • Take a wide open heavy bottomed kadai and spread the marinated chicken pieces at the bottom of the vessel. 
  • Top the chicken pieces with the half cooked rice and then the remaining coriander and mint leaves. Add the remaining fried onions on top of the rice.


  • Again layer the remaining half-cooked rice on top of the fried onions.  If ur using food color sprinkle it on top of this.

  • Close the lid tightly and ensure to seal the lid with the dough completely.

  • Cook in high flame for 10 minutes and then simmer the flame to low.
  • Cook until the dough gets dry and the steam from inside escapes out.
  • Open the lid carefully by removing the dried dough on the sides. Mix the rice with the chicken masala at the bottom.
  • Serve hot with onion raitha and enjoy.

 

 Notes
  1. While draining the half-cooked rice allow some water to go along with it. Don’t drain the rice completely. This retains the rice’s moisture level.
  2. I have mentioned to use a muslin cloth for tying the garam masala. It is cos to easily separate the rice from the masala. But I used the masala directly since I need the whole smell to go directly to the rice. It is ur wish of using a muslin cloth or not.
  3. If u doesn’t have a heavy bottom vessel for cooking the biryani, never mind…. Use the method which I have mentioned in mutton dumbiryani
Linking this Recipe to: Cooking with Seeds Rice Event