Sep 082012

Chicken Biryani is one of the authentic indian rice recipes. It is also called Hydrabadi Chicken Dum Biryani. It can be eaten with raita or kachumber.

Cooking Time: Appr. 45 Minutes
Serves: 4 People

Chicken BiryaniIngredients:

400 gram chicken breasts
6 baby potatoes
300 gram basmati rice
3 medium size potatoes
3 medium onions
3 medium tomatoes
2 tablespoons oil
2 teaspoon of cumin seeds
3 teaspoon garlic paste
3 teaspoon ginger paste
1½ teaspoon chilli powder
2½ teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon gram masala
6 whole black peppercorns
2 small cinnamon sticks
2 bay leaves
2 star anise
2 garlics cloves cut in small pieces.
½ cup of plain yogurt
Salt to taste

For Garnish:

3 eggs
1 medium Onion
2 tablespoon of chopped coriander
10-12 leaves of mint
10 cashew nuts
2 tablespoon of melted butter

Cooking Method:

Chicken For The Biryani:

1. Cut the chicken in small pieces. Take in a bowl and add yogurt, ½ teaspoon chilli powder, ½ teaspoon turmeric powder, ½ teaspoon coriander, 1 teaspoon garlic paste and ½ teaspoon ginger paste. Mit it properly and leave aside for an hour for marinate.

2. Cut onions in 2 halves and then cut in slices. Peel the potatoes and cut in 2 halves. Chop the tomatoes.

3. Heat the oil in the pan and add cumin seeds and wait until it crackles and then add small garlic pieces. Wait till garlic pieces get golden brown.

4. Now add cloves, black peppers, cinnamon sticks, bay leaves and star anise. Then add slices of onions and cook and stir till it get golden brown.

5. Take chopped tomatoes in a bowl. Add 1 teaspoon chilli powder, ½ teaspoon turmeric powder, 1½ teaspoon coriander powder, 1 teaspoon garam masala and salt and add some water and mix with spoon.

6. Add this tomatoes-spices mix into the pan and cook it for 7-10 mins. It will need stirring every minute.

7. Now add potato cubes and cook it for 13-15 min covering with a lid, it will still need stirring every minute. Potatoes will be half-cooked this point.

8. Add chicken pieces and cook it for another 15 mins. Keep stirring gently every 2-3 mins. Finally turn off the heating.

Rice For The Biryani:

1. Take the rice in a pan and wash it (pour water into the pan and take it out by keeping your hand on the edge of the pan).

2. Boiled 4 cups of water in the kettle and add into the rice pan.

3. Keep the pan on the full heat and add salt.

4. Cook it for 10-12 mins on full heat. It will need stirring in between.

5. Check rice taking one in your finger (be careful, it will be too warm) and pressing it. If it bit softer, it’s 3/4 cooked.

6. Now place all rice into the sieve, all water will be filtered from the rice. Leave for 2-3 mins to get rid of all water.

For Garnish:

1. Cut an onion in 2 halves and then cut in slices.

2. Toast the onion slices in non-stick frying pan without oil until it golden brown. Keep stirring otherwise it will burn.

3. Split the cashew nuts in 2 pieces and toast like onion without oil.

4. Separate mint leaves from branch.

5. Boil the eggs in water, Peel the eggs once it cools down and cut in 4 pieces.

Biryani Method:

1. Place all rice in baking tray. Now add chicken curry with spoon, cover all rice with curry.

2. Sprinkle chopped coriander and place mint leaves.

3. Now add melted butter with spoon on the top. Seal the tray with kitchen foil and Place the tray in to the preheated oven on 230 Degree Celsius for 5 mins. Let it stand for 10 mins.

4. Now take biryani in the dish and garnish with toasted onion and toasted cashew nuts.

5. Place the eggs on the side.

Serve chicken biryani hot with riata or kachumber.

  2 Responses to “Chicken Biryani”

  1. Chicken biryani is my all time favorite. It looks mouthwatering.

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