I took this recipe from http://myspicykitchen.wordpress.com/2008/07/17/chicken-biryani/.
The recipe tasted awesome. Here she had presented in such a way that the rice was light coloured and didnt get over cooked too.
My version did have an awesome taste but I felt the masala was more and secondly the rice was over cooked too.
Again in my version I felt that the food container in which I was cooking the food was giving a burnt smell. But neither food was burnt or the smell did retain on the food either. SO I will have to check where I went wrong to correct myself in this recipe here..
chicken - 1/2 kg
curd - 1/2 cup
ginger garlic paste - 1 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
green chillies (whole) - 6
pudina leaves - 1 cup
corriander leaves - 1/2 cup
turmeric powder - 1/2 tsp
lemon juice - 2 tbsp
salt to taste
garam masala powder - 1 tsp
Spices for boiling rice:
2 Bay Leaves
1 Bay Flower or Biryani Flower
1 tsp Sahajeera
½ tsp Ginger Garlic Paste
1 tbsp of Oil
salt to taste (already salt is added in the marinate)
Rest of the ingredients:
1 Large Onion sliced
1 cup Oil
½ tsp of saffron strands
½ cup milk
3 cups Rice soaked for 30 minutes
cashews - 2tbsp
- clean the chicken and drain the water.
- to that add the marinate mixture and leave it in the fridge overnight for a better taste ( I did that )
- deep fry the onions till crisp
- leave it aside
- fry the cashews until golden brown, leave it aside
- soak saffron in wam milk leave it for 20 mins
- bring water to a boil in a pot, add all the spices for boiling rice and mix well.
- Add rice and continue to cook until you get a one good boil, may be for 5 mins.
- Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice.
- In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
- Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
- Repeat the above step for the last layer, I.e, arrange the last layer of rice.
- Spread the rest of the rice, sprinkle all the oil, fried onions, fried cashews and the saffron milk.
- Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook.
- I sealed the container with aluminium sheets
- Cook biryani for 8-10 minutes on high until stream escapes from the foil seal.
- then reduce the flame to medium low and continue to cook for another 20 minutes.
- Let it sit for 10-15 minutes before opening it.
- Mix the rice and serve it hot with raita