Chicken Biryani


Everyone loves good biryani - aromatic rice layered with soft and juicy chicken, mutton or vegetables. No wonder it's often served at different festivals and celebrations. Making biryani is quite a time consuming process so most of the time we end up ordering it from a local restaurant rather than cooking it at home. There is simply not enough time left at the end of a working day. But once in a while, when you are expecting a dear guest or simply for a family dinner on a weekend or a holiday it's worth all the work. I really enjoyed making this biryani with all the lovely aromas at every step of it. It's one of my husband's family recipes that everyone was raving about. It was a bit different from biryani I tasted before, maybe it is a Kerala recipe, but it was absolutely delicious!





You will need:
1/2 chicken, cut into medium size pieces, with skin or skinless
a small cup of natural yogurt
~1 teaspoon of salt
1/2 teaspoon of turmeric powder

6 (4+2) cardamon pods
5 (3+2) cloves
7 (5+2) 2 cm cinnamon stick pieces
1-2 bay leaves

4 (3+1) medium onions, thinly sliced
9 small garlic cloves, chopped
3-4 cm ginger root piece, chopped
3-5 green chillies, halved and seeds removed

1.5 cup Basmati rice
a handful of mint leaves, chopped
a handful of coriander leaves, chopped
2 tbsp of lime/lemon juice
oil for frying
1 tsp of ghee/butter


1. Mix chicken pieces with yogurt, turmeric and salt and let it marinate while getting other ingredients ready.

2. Chicken will be the tastiest and softest if you cook it in a pressure cooker. [If you don't have a pressure cooker, you can make it in a regular pot as well, just cook it for a longer time until chicken is done.] Heat some oil in a pressure cooker and first fry 4 cardamon pods, 3 cloves, 5 cinnamon pieces and bay leaves until the spices release their lovely aroma.

3. Add 3 of the chopped onions and fry it very well on a high heat. When the onion starts browning, add the garlic, ginger and green chillies and fry for another minute.

4. Next, take out the marinated chicken pieces, add them to the pot and fry them evenly on all sides for just a few minutes before adding the yogurt, in which they were being marinated. Finally, pour a little bit of water, cover the pressure cooker and let it cook for 5 minutes after the first whistle. Remove the pressure cooker from the heat, let it cool down a little bit and open it carefully. Strain the juices from the chicken pieces and onions with all the spices (should be about 1.5 cup of liquid) and keep it all aside.

5. While the chicken is cooking, you can start making the rice. Heat some oil in a pot and first fry the rest of the spices (cardamon, clove and cinnamon) for a couple of minutes.

6. Add the rest of the chopped onion and fry it well until it browns. Remove a little bit of caramelized onion and keep it aside for garnishing.

7. Finally, add the rice and first fry it until it starts changing the colour (for about 5 minutes), stir it from time to time so that it doesn't burn at the bottom. Pour 1.5 cup of water, sprinkle some salt, bring it to a boil, cover the pot, reduce the heat and simmer until the water evaporates. Then pour the juices you separated from the cooked chicken, cover it again and let it simmer until the water evaporates again and rice is done.

8. Preheat the oven to 170-180 C. In a big ceramic or glass dish that can be used in an oven, start layering the biryani: put 1/3 of rice on the bottom, next put half of the chicken pieces and onion with spices, sprinkle with half of chopped mint and coriander leaves and 1 tablespoon of lime/lemon juice. Don't put too much of lime juice as there will be some sourness from the yogurt already. Repeat it one more time and cover it with a top layer of rice. Sprinkle the top with one teaspoon (or as much as you want :o)) of melted ghee/butter.

9. Cover the dish and cook the biryani in an oven for 15-20 minutes. Serve it right away. Just before serving, top it with caramelized onions.


Enjoy!

10 Comments:

The Cooking Ninja said...

I'm so happy to have found your recipe. Been wanting to make this meal for a long long time. :) It's marked for this week meal. :) Thank U

Jurate Nair said...

Happy to hear that! Hope you like this recipe as there are so many different biryani versions. Even I have two more family recipes that seem to be quite different. I am planning to try them out some time soon :o)

Chow and Chatter said...

this looks great what a cute blog you have

Jurate Nair said...

Thanks :o) Loved your blog, I just spent long time surfing it and will be coming back for more! :o)

The Cooking Ninja said...

I have a question: On Step 4, cook the marinated chicken and then add the yogurt. Where does this yogurt comes from? I thought all the yogurt is added to chicken to marinate it.

Jurate Nair said...

Sorry, I was not very clear in my directions. First take out and add only chicken pieces and fry them in the masala, then add yogurt that the chicken pieces were being marintated in along with turmeric powder and salt. No additional yogurt needs to be added.

The Cooking Ninja said...

Thanks for the reply Jurate. Sorry I have another question: in which step should I add in the chopped garlic and ginger n chillies pieces? For me, I take it it is added when cooking the rice. Is this correct? Or it is for the chicken?

Jurate Nair said...

Oops so sorry! It was quite late when I was typing this recipe out, I better read it carefully again!

Garlic, ginger and green chili go after the onion when making when cooking the chicken.

Anonymous said...

thanks, jurate, for the recipe. i finally got my mom's biriyani recipe and made it. it is basically the same, except no cinnamon,mint, cloves . i wonder if there is variation because my family is syrian christian? maybe i can send it to you to try.

nandini

Jurate Nair said...

Hi Wendy, that's right, add the yogurt in which chicken marinated.