Festive season is incomplete without gathering to enjoy good food. This is the time to meet and mingle with our immediate family members as well as our close relatives.
One of the most popular choice to serve during special occasion was Chicken Biryani. An aromatic dish combining rice and chicken in one single pot.
There are so many variety of biryani made with chicken, meat and poultry. They differ from one another due to special spices used and the way it was made.
This Chicken Biryani requires marinating the chicken with yogurt, ginger, garlic and spices. It is best if you can marinate it longer so this allows chicken to absorb all the flavor.
As for chili powder and green chili, adjust to your preference. Do fry the onion until it turns golden brown, this will take some time so be patient. .
CHICKEN BIRYANI
Serves : 8-10
1 kg chicken pieces trimmed excess fat
5 cups basmati/long grain rice
5 big onion sliced
6 medium tomato chopped
1 tablespoon chili powder
1.5 tablespoon biryani masala
2 tsp garam masala
1/2 tsp turmeric powder
2 in cinnamon
8 cloves
8 cardamom
5 tablespoon ghee/oil
1 bay leaves
2 tsp rose water
7 cups water
salt to taste
juice of half lemon
GROUND COARSELY
5 cloves garlic
2 in ginger
10-15 green chili
1 cup cilantro
1/4 cup mint leaves
For the marinade
1 cup yogurt
2 tablespoon ginger garlic paste
1-2 tablespoon chili powder
1/2 tsp turmeric powder
salt to taste
juice of 1 lemon
1 tsp garam masala
METHOD
In a bowl, add all the ingredients for the marinate, coat the chicken pieces well. Let marinate for 1- 2 hours. Rinse and soak rice for 30 minutes.
Heat ghee in a heavy bottom saucepan, add in bay leaves, cinnamon, cardamom, cloves. .
Add in sliced onion, fry until it turns light brown (remove some for garnish). Mix in tomato. When tomato turns soft add chili powder, biryani masala powder, turmeric powder, garam masala and ground ingredients. Let stir until fragrant. .
Add in chicken, stir until chicken is well coated with spices. Add 1 cup of water, stir and cover pot and cook chicken for 15 minutes. Stir and add 6 cups water and bring to boil.
Add in rice and salt. When the water has evaporated, cover pot and place a flat pan underneath the pot and place a pot filled with water on top. Reduce the heat to lowest and let cook for 15 minutes.
Drizzle with rose water, garnish with fried onion and serve hot with raita.
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