Recipe of Authentic Chicken Biryani: Serves 3 to 4
Ingredients :
For Biryani Masala :
Fennel:1/2 tsp
Shah jeera / Black Cumin seeds:1/2 tsp
Cloves: 4
Cinnamon: 2-inch stick
Cardamom: 4-5
Black Cardamom : 1Nutmeg (grated) :1/4 tsp
Mace - 1 floret
Star anise: 1
Black peppercorn: 5-6
To Cook Chicken:
Chicken: 2 lbs or 800 g, cut into big sizes
Yogurt: 4 to 5 tablespoons
Garlic paste: 2 tablespoons
Ginger paste: 1 tablespoon
Biryani Masala: 1 1/2 tablespoons
Red chili powder: 1 teaspoon
Salt :
Onion: 3 medium sized, thinly sliced
For Rice :
Basmati rice : 3 cups
Salt :
Black peppercorn : 5-6
Cinnamon : 1 stick
Cardamom : 2-3
Clove : 2-3
Bay leaves : 2
Other Ingredients:
Potato: 2 medium sized, boiled and cut into two halves
Hard boiled egg: 3
Milk: 1/4 cup, warm
Saffron strands: few
Oil: 4-5 tablespoons
Ghee / clarified butter : 5-6 tablespoons
Kewra essence: 4-5 drops ( use it to get authentic taste or flavor or you may skip it too)
Rose water: 1 teaspoon
Method :
1. To make the Biryani Masala, first dry roast all the spices, till they are aromatic. Let it cool down and grind it to a powder. Biryani Masala is ready. Set it aside 1 and 1/2 tablespoons for use and rest you can store it in an airtight box for a couple of months.
2. Wash and pat dry the chicken pieces. In a big bowl, add yogurt, ginger-garlic paste, salt, red chili powder and 1 and 1/2 tablespoons Biryani masala. Mix together well and add the chicken pieces to the bowl. Rub the marinade all over chicken pieces gently. Wrap the bowl tightly with a plastic wrap and place it in the refrigerator. Let it sit for overnight or at least 3 to 4 hours.
3. Now take a big pan, add oil and heat it up. Once the oil is ready, add the boiled halved potatoes and fry them till the color changes to golden brown. Once potatoes are done set it aside. In the same oil add the hard-boiled eggs and fry it till they have the brown spot on their surface. Take it out from the pan and keep it aside.
4. In the same pan, add oil (if required) and add the sliced onions. Fry it till the color changes to golden brown. Add the marinated chicken, stir and cook until chicken is well cooked and oil starts to separate from the spice mixture. Once it is done set it aside.
5. Next step, preparing the rice: Wash and soak the rice in water for 10 minutes. Take a small piece of cloth, then put cardamom, cinnamon, cloves and peppercorn in it and tie a knot.
6. Now take a deep bottomed pan, add enough water ( 7 cups ), add the tied cloth, add salt and bay leaves. Once water starts boiling, add the rice. Cook it until rice is 80 % done. Drain away the extra water and spread the rice on a flat surface.
7. Take a small bowl, add the milk and saffron strands. Mix well and let it rest for a couple of minutes.
8. Layering or final cooking: Stove-top method: Take a large heavy bottom pan with the lid. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice). Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon of Biryani Masala and ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence.
9. Put the lid on, seal it with flour dough and let it cook over lowest possible heat. Cook for 30 to 40 minutes. Make sure the pan is heavy bottomed and keep the flame lowest so that the rice does not get burnt on the bottom of the pan.
Oven Method: You can use the oven instead of stove top for final cooking. For that process, preheat the oven to 350 degrees F or 176 degrees C and take an oven-safe dish. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice). Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon of Biryani Masala and ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. cover it tightly with aluminum foil and let it cook in the oven for 30 minutes.
10. Switch off the gas, or oven. Let the dish covered for again 10 to 15 minutes on the kitchen counter top, then mix the rice and chicken gently together. Transfer it to a serving plate and serve with salad.
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Short Cut way of making Chicken Biryani
Ingredients :
Chicken: 2 lbs or 800 g, cut into big sizes
Yogurt: 4 to 5 tablespoons
Garlic paste: 2 tablespoons
Ginger paste: 1 tablespoon
Biryani Masala: 1 1/2 tablespoons
Red chili powder: 1 teaspoon
Salt :
Biryani Masala: preferably Shan
Onion: 3 medium sized, thinly sliced
Basmati rice: 3 cups
Potato: 3 medium sized, boiled and cut into two halves
Hard boiled egg: 3
Milk: 1/4 cup, warm
Saffron strands: few
Oil: 4-5 tablespoons
Ghee / clarified butter : 3-4 tablespoons
Kewra essence: 2-3 drops ( use it to get authentic taste or flavor or you may skip it too)
Rose water: 1 teaspoon
Method:
1. Take a big pan, add oil and heat it up. Once the oil is ready, add the boiled halved potatoes and fry them till the color changes to golden brown. Once potatoes are done set it aside. In the same oil add the hard-boiled eggs and fry it till they have the brown spot on their surface. Take it out from the pan and keep it aside.
2. In the same pan, add oil (if required) and add the sliced onions. Fry it till the color changes to golden brown. Add ginger and garlic paste, fry it until raw smell goes off. Add the chicken pieces, add 4 tablespoons of Biryani Masala. Stir and cook till the chicken changes the chicken pieces changes color from pink to brown. Add the yogurt and mix it well. Add salt and red chili powder. Stir and cook until chicken is well cooked and oil starts to separate from the spice mixture. Add the potato pieces to the chicken. Stir to mix, once it is done set it aside.
3. Next step, preparing the rice: Wash and soak the rice in water for 10 minutes. Take a deep bottomed pan, add enough water. Add salt and 2 tablespoons of Biryani Masala. Once water starts boiling, add the rice. Cook it until rice is 80 % done. Drain away the extra water and spread the rice on a flat surface.
4. Take a small bowl, add the milk and saffron strands. Mix well and let it rest for a couple of minutes.
5. Preheat the oven to 350 degrees F or 176 degrees C and take an oven-safe dish. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice). Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. cover it tightly with aluminum foil and let it cook in the oven for 30 minutes.
6. Switch off the oven. Let the dish covered for again 10 to 15 minutes on the kitchen counter top, then mix the rice and chicken gently together. Transfer it to a serving plate and serve with salad.
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