Cart 0
Cart 0
Home
/
Chicken Biryani

Chicken Biryani

pinit

Chicken Biryani

Description

Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated Chicken, caramelized onions, and flavorful Saffron Rice. Although widely associated with Indian cuisine, Chicken Biryani is a dish that has spread across a wide swath of South Asia, reaching as far west as Iraq and as far east as Indonesia. You can serve Chicken Biryani with cooling raita made with yogurt, mint, coriander, and a pinch of salt, but this is also good with a variety of different chutneys.

Ingredients

For the Rice

For the Chicken Masala

Method

  1. Wash and clean the Chicken and keep it on a steel mesh to drain out the excess water. Once the water is drained out, take the sharp edge of the knife and keep pushing into it. This process will help the masalas to get into the chicken completely to give it a flavourful taste. Take ½ cup of yogurt and mix in it 1 tablespoon of ginger garlic paste, 1 tablespoon of LIVING BEYOND’s Biryani Masala and pre-fried 1 big onion in ghee. Add ½ teaspoon salt and mix all ingredients well. Use this mixture to the chicken and keep it aside for an hour.
  2. Fill a large pan with water. Add the salt and cumin seeds. Bring to boil.
  3. Once the water is boiling, drain the rice and add to the water. Continue boiling. Then, turn the heat to medium and cook the rice for 10 minutes only till its half cooked.
  4. Drain the rice immediately. Spread it out onto a large tray so it can cool.
  5. In another large pan, heat the vegetable oil and add the sliced onions. Allow them to cook on a medium heat until golden brown.
  6. Place the ginger and garlic into a food processor and blend with a little water until a smooth paste forms. Set aside.
  7. By now, the onions should be nicely browned. Remove ¾ of the fried onions from the pan with a slotted spoon and lay them out onto a plate. Add the finely chopped tomatoes to the remaining onions in the pan and slow cook it.
  8. Add the marinated chicken pieces to the pan with the tomato & onion mixture. Stir fry for few minutes until sealed.
  9. Then, add in the ginger garlic paste, and stir in. Add 1 teaspoon of red chilli powder, ½ teaspoon of turmeric powder,1 tablespoon of coriander powder.
  10. Finally add the freshly ground LIVING BEYOND’s Biryani Masala & Garam Masala to the pan. Give everything a good mix.
  11. Lower the heat to a simmer and cover. Leave the Chicken to cook for 25 minutes or until cooked through.
  12. Meanwhile, prepare the fresh lemon. Slice the green chillies through the middle and set them aside.
  13. Take the onions that we put onto a plate, and roughly crush them with your hands. Stir them into the plain yoghurt.
  14. Once the Chicken is cooked, add in the yoghurt and onion mixture. Throw in the dried prunes and the kewra water as well. Cook for a few minutes and then remove from heat.
  15. Now, to layer the biryani. Take a large pot and add a splash of ghee and a few pinches of Cumin seeds.
  16. Now place the potatoes that were cut into round shape on the pan and cover the entire lower portion of the pan.
  17. Spread out half the rice in the pan. Then add all of the cooked Chicken Masala and spread out evenly. Add the freshly cut coriander leaves after every layer.
  18. Lay out the lemon slices and green chilli slices. Top with the rest of the rice. Sprinkle the yellow food colouring.
  19. Cover with a lid and place on the highest heat for 4 minutes. Turn the heat right down to the lowest and leave to steam like that for 30 minutes.
  20. Turn the heat off. Leave the pot covered and let it sit for 10 minutes before serving!
  21. Serve with the chutney of your choice and enjoy!
LGBD

Living Beyond