Chicken Biryani Homestyle
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Ingredients
  • • • 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
Instructions
  1. Blending & Marination:
  2. 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.
  3. 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.
  4. Rice:
  5. 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).
  6. Chicken masala:
  7. 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.
  8. Add the marinated chicken and sauté for 2 minutes till all the chicken gets coated with onions and tomatoes.
  9. Remove half of the chicken and keep aside.
  10. Layering:
  11. 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.
  12. Add some fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  13. 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.
  14. Now remove the weight and foil and fluff the rice carefully.
  15. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
Notes
1. Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
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.
Recipe by Relish The Bite at https://www.relishthebite.com/chicken-biryani-homestyle/