06/09/2021
๐๐ซ๐จ๐ฆ๐๐ญ๐ข๐ ๐๐ง๐ ๐๐ฎ๐ญ๐ก๐๐ง๐ญ๐ข๐ ๐๐ก๐ข๐๐ค๐๐ง ๐๐๐ฌ๐ข ๐๐ข๐ซ๐ฒ๐๐ง๐ข ๐๐๐๐ข๐ฉ๐ ๐๐
๐ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐
โข 1/2 kg Chicken
โข 3 tablespoons plain yogurt (Indian curd)
โข 1 1/4 tablespoon garam masala (briyani masala)
โข 1/2 teaspoon salt
โข 1 teaspoon red chili powder (reduce for kids)
โข 1/4 teaspoon ground turmeric
โข 1 tablespoon of lemon juice
โข Ghee / oil (appropriate))
โข 1 bay leaf
โข 4 green cardamoms
โข 6 cloves
โข 1 inch cinnamon piece
โข 1 star anise
โข 3/4 teaspoon shahi jeera (caraway seeds)
โข 1 strand mace
โข Sliced Onions (appropriate)
๐ ๐ ๐ฒ๐๐ต๐ผ๐ฑ๐ ๐
1๏ธโฃ Make few slits on all the chicken pieces and add to a large bowl. Then add
โข 3 tablespoons plain yogurt (Indian curd)
โข 1 1/4 tablespoon garam masala (briyani masala)
โข 1/2 teaspoon salt
โข 1 teaspoon red chili powder (reduce for kids)
โข 1/4 teaspoon ground turmeric
โข 1 tablespoon of lemon juice
โข 2. Mix everything well and marinate the chicken. 2๏ธโฃ Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.
3๏ธโฃ Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. Drain and soak in fresh water for 30mins. Drain to a colander after 30mins. Optional - Soak a pinch of saffron strands in 2tablespoons hot milk.
4๏ธโฃ Heat ghee or oil in a heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have, for this recipe, using
โข 1 bay leaf
โข 4 green cardamoms
โข 6 cloves
โข 1 inch cinnamon piece
โข 1 star anise
โข 3/4 teaspoon shahi jeera (caraway seeds)
โข 1 strand mace
5๏ธโฃ Add thinly sliced onions. On a medium heat, fry them stirring often until uniformly light brown.
6๏ธโฃ Add marinated chicken & saute until it becomes pale for 5 minutes.
7๏ธโฃ Lower the flame completely. Cover and cook until the chicken is soft, tender and completely cooked.
8๏ธโฃ Check if the chicken is cooked by pricking with a for or knife. It has to be just cooked and not overdone. Evaporate any excess moisture left in the pot by cooking further without the lid.
9๏ธโฃ Taste test and add more salt if needed. This recipe, it added 1/4 more salt here. Add
โข 1/4 cup plain yogurt (Indian curd)
โข 1 teaspoon garam masala ( biryani masala)
โข 1/4 teaspoon red chili powder (optional)
โข 1 slit green chili pepper (optional)
โข 2 tablespoons chopped mint leaves (pudina)
๐ Mix everything well. Spread it evenly in a single layer.
1๏ธโฃ1๏ธโฃ Layer drained rice all over the chicken. To a separate bowl, pour 3 cups water and add 1/4 of salt. If cooking in a pot, start with 3 cups water at this stage.
1๏ธโฃ2๏ธโฃ Level the rice gently on top. Add 2 tablespoons more mint leaves. Do not mix up everything, the taste o the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions & saffron soaked milk.
1๏ธโฃ3๏ธโฃ Finally cover the pot or cooker. When the pressure releases naturally, open the lid. Gently fluff up with a for
1๏ธโฃ4๏ธโฃ Serve chicken biryani in layers - top layer with rice and bottom layer with chicken
Credits @ Indian Healthy Recipes & Unilever Food Solutions
