On popular demand, I am posting the recipe for Chicken Biryani. It’s very easy and even an in-experienced cook can prepare it in a jiffy.
Soak some long-grained rice for an hour or so. After that take 2-3 spoons of ghee and fry this soaked rice for 5-7 mins and keep it separate.
Prepare dry masala and wet masala.
The dry masala needs to be hand-pound. Not ground in mixie, pls note. Otherwise you will not achieve the required coarseness. It includes Badi elaichi, Chhoti elaichi, black pepper, jai phal, star masala, gota dhania, gota jeera, bay leaf, cinnamon and Jaitri.The wet masala contains Ginger, garlic, dry red chilly.
Fry some dry-fruits like cashew, raisins with onion and ghee and keep it separate.
Take a cooker and add couple of spoons of ghee. Be generous. You can’t cook Biryani and be stingy with ghee at the same time. Just saying!
Then add a spoon of sugar. Once its caramelised, add finely chopped onion. May be 2-3 medium sized onion depending on how much you are cooking. If it’s 1kilo chicken then 2-3 onions are good. Once the onion is lightly fried, add ginger garlic paste. You will know it’s done when the masala leaves oil. That’s the time to add chopped tomatoes. Add salt. Once tomatoes are cooked, add the chicken and fry it properly. Add chilly powder, dhania powder and jeera powder. Do add yoghurt and pudina to it while cooking and some part of the dry masala too. Once you smell the aroma emanating out of it, it’s time to shut the lid of the cooker. You might want to add couple of spoons of water before closing the cooker. Every cooker has its own share of eccentricities, but 3 whistles would be good.
Take the rice and boil it till it’s cooked 90%. Add ghee and black pepper and cloves. If chicken is 2 kilos, then 1 kilo rice would be good.
Fry some pudina leaves separately.
Take a big pot wherein you can layer rice and chicken and mix it later. Do the layering, put rice first and on top of it chicken korma, garnish with dry fruits and onion. Repeat this process. Make at least two such layers. On top of that before the lid, pour 50 ml ghee. Put the pot on medium flame for 15 mins. Ensure the lid is closed properly and airtight. We usually tie a wet cloth. When the cloth is fully dry, you know the Biryani is ready! This is called Dum mein rakhna.
Open the pot, the aroma should engulf your whole being and the home of course. Mix the layers. And serve with Raita.
If you are cooking mutton Biryani, then ensure the no of whistles should be 7-8. The logic is that the meat should be cooked 95%.
Enjoy!
Soak some long-grained rice for an hour or so. After that take 2-3 spoons of ghee and fry this soaked rice for 5-7 mins and keep it separate.
Prepare dry masala and wet masala.
The dry masala needs to be hand-pound. Not ground in mixie, pls note. Otherwise you will not achieve the required coarseness. It includes Badi elaichi, Chhoti elaichi, black pepper, jai phal, star masala, gota dhania, gota jeera, bay leaf, cinnamon and Jaitri.The wet masala contains Ginger, garlic, dry red chilly.
Fry some dry-fruits like cashew, raisins with onion and ghee and keep it separate.
Take a cooker and add couple of spoons of ghee. Be generous. You can’t cook Biryani and be stingy with ghee at the same time. Just saying!
Then add a spoon of sugar. Once its caramelised, add finely chopped onion. May be 2-3 medium sized onion depending on how much you are cooking. If it’s 1kilo chicken then 2-3 onions are good. Once the onion is lightly fried, add ginger garlic paste. You will know it’s done when the masala leaves oil. That’s the time to add chopped tomatoes. Add salt. Once tomatoes are cooked, add the chicken and fry it properly. Add chilly powder, dhania powder and jeera powder. Do add yoghurt and pudina to it while cooking and some part of the dry masala too. Once you smell the aroma emanating out of it, it’s time to shut the lid of the cooker. You might want to add couple of spoons of water before closing the cooker. Every cooker has its own share of eccentricities, but 3 whistles would be good.
Take the rice and boil it till it’s cooked 90%. Add ghee and black pepper and cloves. If chicken is 2 kilos, then 1 kilo rice would be good.
Fry some pudina leaves separately.
Take a big pot wherein you can layer rice and chicken and mix it later. Do the layering, put rice first and on top of it chicken korma, garnish with dry fruits and onion. Repeat this process. Make at least two such layers. On top of that before the lid, pour 50 ml ghee. Put the pot on medium flame for 15 mins. Ensure the lid is closed properly and airtight. We usually tie a wet cloth. When the cloth is fully dry, you know the Biryani is ready! This is called Dum mein rakhna.
Open the pot, the aroma should engulf your whole being and the home of course. Mix the layers. And serve with Raita.
If you are cooking mutton Biryani, then ensure the no of whistles should be 7-8. The logic is that the meat should be cooked 95%.
Enjoy!
