Chicken Biryani
From ambus 16 years ago
- 90 minutes to make
- Serves 8
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions.It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.
Ingredients
- 3/4 cup oil,divided shopping list
- 3 large onions,sliced shopping list
- 250 g tomatoes,roughly chopped shopping list
- 2 tbsp ginger garlic paste shopping list
- 1 kg chicken pieces shopping list
- 3 green cardamoms shopping list
- 1 large black cardamom shopping list
- 5 cloves shopping list
- 8 whole black pepper shopping list
- 1 inch piece of cinnamon stick shopping list
- 1 tbsp cumin seeds shopping list
- 2 tbsp red chillies powder shopping list
- 2 tbsp coriander powder shopping list
- 1 1/2 tbsp salt shopping list
- 1 cup yogurt shopping list
- 10-12 dried plums shopping list
- FOR RICE: shopping list
- 1 kg rice shopping list
- 1 large cardamom shopping list
- 1 inch piece of cinnamon stick shopping list
- 3 cloves shopping list
- 5 whole black pepper shopping list
- salt shopping list
- water shopping list
- FOR LAYERS: shopping list
- 2 tomatoes,cut in round slices shopping list
- 1/2 cup mint leaves shopping list
- 2-3 tbsp ginger, julienne cut shopping list
- 4-5 whole green chillies shopping list
- orange food color shopping list
- 1 tsp kewra water shopping list
How to make it
- Heat 1/2 cup oil in a pan.Add onions and fry until brown.Remove from oil.
- Blend tomatoes,yogurt and browned onion to a fine paste in a blender .
- Add ginger garlic paste and chicken pieces to the oil.
- Cook on medium to high heat and fry the chicken until it changes its color.
- Add green cardamoms,large cardamom,cloves,black pepper,cinnamon stick and cumin seeds.
- Pour the blended mixture and mix well.Add red chillies powder,coriander powder and salt.Add dried plums.
- Cook on medium heat until chicken is done and only a little gravy is left See Photo. Set aside.
- Soak rice for 30 minutes in enough water to cover; then drain.
- Boil water, add cardamom, cinnamon stick, cloves, black pepper and salt and boil rice till 2/3rd done.
- Drain the water off in a colander. Leave in the colander for a few minute, for all the water to drain out.
- Add half of the remaining 1/4 cup oil in the pan to coat the base.
- Spread 1/3 of the rice in a layer at the base of the pan.Now layer with 1/2 of the chicken.
- Next, layer with half of remaining rice.Place tomato slices,mint leaves,ginger and green chillies on top.
- Now spread remaining chicken as a layer.
- Finish with the remaining rice layered on top.
- Pour remaining oil and orange color dissolved in little water and kewra water(This gives you a few dark orange colored rice grains interspersed in the rest of the rice See Photo. It looks very nice when served).
- Cook on a very low flame, with the lid tightly closed. This will take 20-30 minutes.
- Serve hot with fresh salad and raita.
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