Chicken Biryani Recipe
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Ingredients
| Milk | 175 Milliliter | |
| 1 teaspoon saffron strands | ||
| Basmati rice | 400 Gram | |
| Water | 900 Milliliter | |
| Cinnamon stick | 1 | |
| 2 black cardamoms | ||
| Peppercorns | 4 | |
| Coriander | 2 Tablespoon, chopped | |
| Salt | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Green chillies | 4 , chopped | |
| 6 tablespoons vegetable ghee | ||
| Onions | 2 , thinly sliced (For the chicken:) | |
| 3 black cardamoms | ||
| Black peppercorns | 4 To taste (For the chicken:) | |
| Whole Cloves | 2 (For the chicken:) | |
| Cinnamon stick | 1 (For the chicken:) | |
| Garam masala | 2 Teaspoon (For the chicken:) | |
| 2 teaspoons ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Chilli powder | 1 Teaspoon (For the chicken:) | |
| Turmeric | 1/4 Teaspoon (For the chicken:) | |
| Salt | 1 Teaspoon (For the chicken:) | |
| 1 x 1.5 kg (3 lb) chicken, skinned and cut into 8-10 pieces | ||
| Lemon juice | 2 Tablespoon (For the chicken:) | |
| Natural yogurt | 4 Tablespoon (For the chicken:) | |
| Coriander | 2 Tablespoon, chopped (For the chicken:) | |
| Green chillies | 2 (For the chicken:) | |
Directions
1. Pour the milk into a measuring jug. Crush the saffron strands, add to the milk and set aside.
2. Wash the rice until the water runs clear, set aside in a bowl of water to soak.
3. To cook the chicken, heat the ghee in a medium haandi or heavy-based saucepan and fry the onions until golden brown. Set aside about 1 tablespoon of onions with some ghee and reserve. Add the black cardamoms, peppercorns, cloves, cinnamon stick, garam masala, ginger, garlic, chilli powder, turmeric and salt to the haandi and stir-fry over a low heat for about 45 seconds to mix and fry the spices.
4. Add the chicken and stir-fry for 5-7 minutes. Pour in the lemon juice and yogurt and add the fresh coriander and green chillies. Stir-fry for 5 minutes. Lower the heat, cover the haandi and cook for 7-10 minutes. Set aside.
5. To cook the rice, pour the measured water into a large haandi and add the cinnamon, black cardamoms, peppercorns, half the fresh coriander and salt and bring to the boil. Drain the rice thoroughly in a sieve, then tip it into the boiling water and part-cook for 5-7 minutes. When the water returns to the boil, check the rice by rubbing a few grains between your index finger and thumb. When you can feel a hard core in the centre with a soft exterior, then the rice is part-cooked.
6. Drain the rice and return half of it to the haandi. Place the chicken pieces on top, then add half of the saffron milk, half of the lemon juice, the remaining fresh coriander and half of the chopped green fresh chillies.
7. Arrange the remaining rice on top and add the remaining saffron milk, lemon juice and chopped green chillies, and the reserved fried onions in ghee. Cover the haandi with foil and then the lid and cook for 12-15 minutes. Finally, mix thoroughly and serve.
2. Wash the rice until the water runs clear, set aside in a bowl of water to soak.
3. To cook the chicken, heat the ghee in a medium haandi or heavy-based saucepan and fry the onions until golden brown. Set aside about 1 tablespoon of onions with some ghee and reserve. Add the black cardamoms, peppercorns, cloves, cinnamon stick, garam masala, ginger, garlic, chilli powder, turmeric and salt to the haandi and stir-fry over a low heat for about 45 seconds to mix and fry the spices.
4. Add the chicken and stir-fry for 5-7 minutes. Pour in the lemon juice and yogurt and add the fresh coriander and green chillies. Stir-fry for 5 minutes. Lower the heat, cover the haandi and cook for 7-10 minutes. Set aside.
5. To cook the rice, pour the measured water into a large haandi and add the cinnamon, black cardamoms, peppercorns, half the fresh coriander and salt and bring to the boil. Drain the rice thoroughly in a sieve, then tip it into the boiling water and part-cook for 5-7 minutes. When the water returns to the boil, check the rice by rubbing a few grains between your index finger and thumb. When you can feel a hard core in the centre with a soft exterior, then the rice is part-cooked.
6. Drain the rice and return half of it to the haandi. Place the chicken pieces on top, then add half of the saffron milk, half of the lemon juice, the remaining fresh coriander and half of the chopped green fresh chillies.
7. Arrange the remaining rice on top and add the remaining saffron milk, lemon juice and chopped green chillies, and the reserved fried onions in ghee. Cover the haandi with foil and then the lid and cook for 12-15 minutes. Finally, mix thoroughly and serve.
Chef
