Chicken Biriyani

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Chicken Biriyani

Servings: 2-3

Ingredients:

1.       Basmati Rice- 2 ½ cups

2.       Chicken- 1 kg with or without bone.

3.       Boiled Eggs- 1 per person.

4.       Whole Spices:

·       Bay leaf- 2

·       Cinnamon sticks- 1 large broken into two pieces

·       Green Cardamom- 2-3 pods

·       Black Cardamom- 2 pods

·       Dry chilies( optional)- 2

5.       Yogurt- ½ cup

6.       Ginger and Garlic paste- 1 tablespoon each.

7.       Green Chilies- 5-6 cut into halves.

8.       Coriander leaves-1 bundle roughly chopped.

9.       Mint leaves-1 bundle roughly chopped.

10.   Biriyani masala- 2 tablespoon.

11.   Powdered Spices:

·       Coriander Powder- 1 tablespoon

·       Cumin Powder- 1tablespoon

·       Red Chili Powder- 1/2  tablespoon

·       Garam Masala Powder- ½ tablespoon

·       Turmeric Powder- 1 tablespoon.

12.   Salt.

13.   Sugar- ½ teaspoon.

14.   Ghee.

15.   Lime juice- 3 tablespoon.

16.   Rose water- 2 tablespoon.

17.   Dried Onions- 1 Bowl.
18. Onions- 2 large sliced. 

Preparation:

Ø  Wash the Basmati Rice and
soak it in cold water for 30 mins

Ø  Wash the chicken and in a bowl marinate it with ginger and garlic paste, yogurt, salt and the powdered spices (See ingredient no 10.) and keep it aside for 30 mins.

Ø  After 30 mins, drain the water from the soaked rice and keep it aside.

Ø  In a pressure cooker, add 4-5 tablespoon of ghee and once it is heated add the whole spices (see ingredients no 4) and stir it for a while, careful enough not to burn them. J

Ø  Then add the marinated chicken, give it a good mix and allow it to cook for 10-15 minutes.  Make sure you add all the margination from the bowl.

Ø  Add the sliced onions, green chilies, a handful of coriander and mint leaves, biriyani masala and give it a good mix.

Ø  Add the entire rice on top of the chicken and add rest of the coriander leaves, mint leaves, dried onions, lime juice and rose water.

Ø  Now comes the trickiest part- “Adding Water”. As the rice was already washed and soaked before and water would be oozing out of the chicken. Be very careful about it, and I would generally use the same cup that I used to measure the rice and would add 2 cups of water in the pressure cooker.

Ø  Add salt to taste, close the lid and wait until 2 whistles.

Ø  Turn off the heat.

In the meantime:

Ø  Cut the boiled eggs in to halves. (1 per person or as you prefer).

Ø  In a bowl, add 2 tablespoon of yogurt, salt to taste, a pinch of turmeric powder and marinate the eggs.

Ø  In a frying pan, add little ghee/oil, add the entire egg margination to the pan and fry it until the eggs have a nice brownish colour to it.

Ø  Turn off the heat.

Now Open the lid of the pressure cooker add the fried eggs on top of the rice and give it a very light mix. And a home-made, very delicious and yummy chicken biriyani is ready to be served. Enjoy it with some raita and drinks!!

Let me know, if you try this recipe, share your views and pictures. Make sure to share my page with your friends and family. Keep inspiring me to write more and Happy cooking!!

Cheers!!