• Bijoy Babu

The Art of Making Chicken Biryani

Updated: Apr 22

Not Sure on what to make for that special day. Try this easy recipe for chicken Biryani at home. Bring smile on you loved ones with this mouth watering Indian dish...



Welcome to yet another post on Indian food recipe. Today we have the traditional Hyderabadi chicken biryani, have made some changes so that the process becomes easier at home but the taste is the original


Ingredients

Before we start have this item list handy

1 Kg Basmati Rice

1 Kg Chicken cut into medium size pieces

5 onion pieces cut very thin and nice and fried till golden colour

5 more onion for the chicken preparation

2 large ginger and 12 cloves of garlic and about 8 green chillies

4 tablespoons of curd

1 handful of pundina (mint) leaves and 2 handfuls for coriander leaves

Biryani masala, 1 lemon, cashew nuts (optional), Oil, Ghee, salt to taste

Coriander powder - 2 table spoon, 2 table spoon red chilli powder,

2 tea spoon turmeric, 6 elachi, 2 bay leaves, 6 cloves, 2 cinnamons

4 table spoon of milk and pepper powder - 1 teaspoon

6 Table spoons of ghee and oil for frying the onions and for chicken



Step 1

Soak rice for 30 minutes and then drain the water and keep it aside


Sep 2

For marination of chicken take a large bowl add Chilli powder (1 table spoon), Turmeric (1/2 tea spoon), Pepper powder (1 tea spoon), garam masala (2 tea spoon),  curd (2 table spoon) and salt to taste

Mix everything nicely and add chicken and keep in the refrigerator for at least 30 minutes to marinate











Step 3

While the chicken gets marinated, fry the thin sliced onion till golden brown colour and keep them aside

Fry the cashew nuts in ghee and keep them aside

Chop the coriander and mint leaves and keep them aside

Mix ginger, garlic and green chillies and form a paste

Keep 3 table spoon of ghee, biryani masala ready for use


Step 4

For chicken gravy

Pour some oil in a kadai and add onions, sort it till a transparent shade comes in, 

Add 1/2 teaspoon of turmeric powder and add salt to taste

Add you ginger garlic and chilli paste and saute till cooked a little.



Step 5

Add 2 table spoon of coriander powder and 1 table spoon of chilli powder

Saute and add chicken and cook the chicken for about 15 minutes with closed lid

Add salt to taste, do not add water while cooking the chicken 

Chicken would like below, once ready keep it aside



Step 6

For biryani rice


Take a large vessel boil a good amount of water, add little oil and bay leaves, elahchi, cinnamons and cloves,

Add salt to the quantity that the whole water becomes salty enough

Allow the water to fully boil

Add the soaked rice and cook for about 8-10 minutes

Ensure that the rice is not completely cooked

Once cooked drain the water and store rice in 3 different vessels 

Keep a note of the vessel which was filled first, we will need to follow the sequence while mixing for the biryani


This is how your set up should look like before we go on mix the biryani for dum 

Dum is a term used where the half cooked food items are mixed and cooked with air tight lid to give a proper and smoky mix



Step 7

Mixing for Dum

Take a large vessel for Dum with thick bottom and heavy lid

Add 2 table spoon of ghee, then add 1/3 of the cooked chicken with gravy, then add 2 table spoon of curd and mix them, add rice from the first portion of rice which came out of the boiling water first, 

Spice up with 1 teaspoon of biryani masala, fried onions, add cashew nuts, and spread the leaves, 1 table spoon of ghee

For colour we are using natural colour by adding 1 teaspoon on turmeric mixed with milk



Repeat the process and make 3 layers of rice, starting from the first rice which came out first goes first into Dum and likewise for all the three




Image above colour made with 3 TBS of milk and 1 TS of turmeric powder

Once ready for dum light up the flame, there are two ways to do this one put on the large flame put a hard metal tawa and place the biryani vessel on top of it

Or use a low flame directly



Cook at low flame for 5 minutes and very low flame for 10 minutes

Ensure that the lid is tight using some heavy weight on top of it

Once you put off the flame wait for 30 minutes before you could open




Your Chicken biryani is ready, Serve with curd with mint leaves and pickle.

Stay Tuned for more recipes coming your way


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