A Chicken Biryani even a Pakistani will be proud of:
Marinade:
1 cup yogurt
1 t garlic paste
1 t ginger paste
4-5 green chilis, chopped
1/2 t cumin powder
1/2 t coriander powder
A handful of fresh mint and coriander, chopped
1/2 t salt
2 lbs of chicken pieces
For the Chicken:
4 T oil
2 cups onions, chopped
1 t garlic paste
1 t ginger paste
1 cup tomatoes, chopped
2 t cumin powder
1.5 t coriander powder
3 t kashmiri chili powder
1 t salt
1 t haldi
1 T garam masala or meat masala
For the Rice:
1 medium onion, thinly sliced
1 cinnamon stick
3-4 Black elachi
a few bay leaves
3-4 cloves
3-4 black peppercorns
1/2 t cumin powder
1/2 t coriander powder
1 t salt
3 cups rice, soaked for 2 hours
For the Adornments:
1 t saffron
1/2 cup warm milk
1 T oil
1 medium onion, sliced
Ok, so there are some steps to this recipe. It may seem intimidating and time consuming, but to me it is SO worth it.
Step 1: Marinate chicken in marinade for at least 5-6 hours.
Step 2: Soak the rice in water for 2 hours.
Step 3: Make the chicken -
Brown onions in medium heated oil. This step is crucial. The onions must be well browned - do not overstir, but at the same time, do not let the onions burn. This will probably take some time depending on the surface area of the pot you are using. Patience will pay off in the end.
Once nicely browned, add the cumin powder, coriander powder, chili powder, salt, haldi, and sautee for a few minutes. Add about 1/2 cup of water and the tomatoes and let it simmer away gently. After the tomatoes are cooked (you will see bits of oil in the gravy), add the chicken and garam masala. Add another 1 cup of water, and let this simmer away for about 20 minutes with a closed lid.
Step 3: Fry the onions -
Start this once you have added the chicken and you have 20 minutes to go. Add the onions into the heated oil. Stir every 5 minutes or so until browned. Turn off heat once brown and caramelized
Step 4: Layer -
Add saffron to warm milk and let it rest.
Take the widest and largest pot you own. I used my lovely yellow Le Crueset.
Add about 2 T oil in the pan and put it on Medium Heat for about 4 minutes. Add the onions, and the whole spices: cinnamon, black elachi (cardamom), cloves, peppercorns, bay leaves and let this sautee for about 10 minutes. Once your kitchen starts smelling insanely beautiful, add the coriander powder and the cumin powder. Sautee for 2 minutes. Now add a layer (enough to cover the bottom, of the drained rice. Mix. Now add half of the chicken pieces and some of the gravy - about 3/4th of a cup. Don't add too much gravy because you want the rice to be fluffy. Now add the rice (about half of what's left). Sprinkle with half of the saffron milk. Add rest of the chicken pieces, and another 3/4th of a cup of the gravy. Cover with the rest of the rice. Sprinkle with saffron milk (all of it) and the sauteed onions.
Cover the pot.
Leave this on low heat - for 45 minutes or until the rice is fluffy. Do not use a spoon in the rice. Only a fork will do.
We ate biryani with cucumber raita and sarson ka saag. Recipes to follow later.
