Spices massaged to the Chicken, marinated overnight, layered with rice, fried onions and cooked slowly to perfection for the chicken juices to go in the rice!
For all Biryani lovers 🙂 I am sure there are many!
You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort and happy feeling. Each and every time when I make biryani, I try different methods just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. I tried to make restaurant style few times before like restaurant style chicken biryani, restaurant style vegetable biryani and it was great success. So, this time I wanted to make some Homestyle Chicken biryani like the way I made Homestyle lamb Biryani. My friend krips makes a mushroom biryani which I totally love, so I adapted that recipe, made some tweaks and made this recipe. I brought this to my office and 😉 they loved it 😉 not used to up Indian biryani heat 😀 kept saying it is spicy 🙂 I did not want to make less spicy , I wanted them to taste Indian spicyness 🙂
I wanted to make a recipe which taste best yet not complicated. If you marinate the chicken with masalas overnight, the chicken will be juicy and flavorful. Blend the ingredients in the blender, massage the blended paste to the chicken, marinate overnight or at least 2-3 hours. This makes the job lot easier.
Rich and flavorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani? Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.
Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani,Paneer Biryani , Egg Biryani, Ambur Mutton Biryani,Mushroom Biryani and Vegetable Biryani.
Here is a video link on layering: https://www.instagram.com/p/BJZT7Ichnfp/?taken-by=relishthebite&hl=en
- • • Chicken – 750gm , with Bone
- Blend:
- • • Ginger – 2 inch
- • Garlic – 6
- • • Cloves – 5
- • • Cardamom – 5
- • • Bay leaf – 2
- • • Star anise – 1
- • • Fennel seeds / Sombu – 1 tbsp
- • • Black stone flower – 2 piece
- • • Cinnamon – 3 cm piece
- • • Cumin seeds – 1 tbsp
- • • Red chilli – 6
- • • Coriander pwder -2 tsp
- • • Green chilli - 5 (cut them roughly)
- • • Mint - ½ cup (chopped)
- • • Coriander- ½ cup ,chopped
- • • Curd – ¾ cup
- • • Oil – 2 tbsp
- • • Salt – 2 tbsp
- • • Lime juice – 1 tbsp
Rice: - • • Basmati rice – 3.5 cup (soaked for thirty minutes)
- • • Jeera - 2 tsp
- • Coriander leaves – 1 tbsp
- • Mint leaves – 1 tbsp
- • • Salt – 3 tbsp. (according to taste
Others: - • • Fried onions – 1 tbsp
- • • Ghee - 2 tbsp
- • • Oil – 2 tbsp
- • • Orange food colour mixed with 2tsp of water or saffron in warm water
- • • Rose Essence – Few drops
- • • coriander and mint leaves– to garnish
- Blending & Marination:
- Blend the ingredients under to blend. Wash the chicken and massage the blended paste nicely to the chicken and add some 1 tbsp of friend onions to it. Marinate overnight or at least for 2-3 hours.
- Soak basmati rice for 30 minutes. Do not wash many times the rice; it will make you lose the rice flavor. I washed only once.
- Rice:
- Boil 8 cups of water in high heat. When it boils vigorously,(add only when it starts boiling) add the soaked rice, jeera, 1 spoon ghee, chopped coriander (1 tbsp), chopped mint ( 1 tbsp) and salt. Cook till its 80% done. Usually I put them for 7 minutes after adding rice. That is usually 80% done. Drain and keep aside. (You should adjust both sautéing the onions and boiling water around the same time which will make the job easy, as you need the rice hot to add it to the top of chicken for layering).
- Chicken masala:
- Meanwhile, add oil/ ghee (I used half in both) in a heavy bottomed pan, add the sliced onions, ginger garlic paste, salt and sauté well in medium heat till they become slight golden color. Then add the sliced tomatoes with little turmeric and sauté well for 3 minutes till they become mushy.
- Add the marinated chicken and sauté for 2 minutes till all the chicken gets coated with onions and tomatoes.
- Remove half of the chicken and keep aside.
- Layering:
- We have the half chicken on the pan already. Add half of the 80% cooked rice, add the rest of the chicken and then layer the cooked rice on top.
- Add some fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
- Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 8 minutes and keep a dosa/crepe pan below your biryani pan and now 35 minutes on very low flame.
- Now remove the weight and foil and fluff the rice carefully.
- If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
2. Gently mix the rice at the end, don’t break the rice.
3. Don’t compromise on the quality of the rice. Use basmati rice and not long grained rice.
4. The red color is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Marinate at least for an hour, I soaked overnight.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
7. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy.
Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.
A classic south Indian vegan Ivy Gourd (Tindora) curry with spicy fennel powder.
