The tenderness of the meat infused with all the spices and soft rice creates a fiery texture and a spicy taste that's very hard to resist. Biryani has become a staple of non-vegetarian dishes.
There are countless versions of it and here is my take on chicken biryani.
What do you need for 3-4 servings
300 gms basmati rice (3 cups)
250 gms chicken
2 green chili
1 & 1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp of lemon juice
1 tbsp curd
Salt as per taste
3 tbsp of oil
Mint & Coriander leaves (fistful)
2 bay leaf
1/2 star anise
2 small Mace (Javitri)
1 inch ginger
6 garlic pods
1 inch cinnamon
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp lemon juice
1 tsp curd
1 tsp ginger garlic paste
Cut the chicken into medium sized pieces and wash it thoroughly.
Marinate the chicken with the items under ‘marination list’. It should be marinated for at least an hour.
Grind the items under ‘Grinding list’ and keep it aside.
Wash and rinse the rice twice then add 4 1/2 cup of water and soak it for 20 mins. (1 cup of rice needs 1 1/2 cup of water)
Thinly slice the onions and green chilies. keep it aside.
Finely chop the tomatoes, mint and coriander leaves. Keep everything aside.
Pour 3 tbsp of oil in a pressure cooker, When its hot add the items under tempering list followed by thinly sliced onions. Saute it until onions turns brown now add green chilies. [PIC 1 & 2]
Add the grinded mixture and saute it for a minute. [PIC 3]
Add chopped tomatoes, cook until it gets mushy. [PIC 4]
Add turmeric and red chili powder, Cook it for a minute. [PIC 5]
Now add chopped mint and coriander leaves, give it a good stir. [PIC 6]
Put the marinated chicken and curd, Mix it well. [PIC 7 & 8]
Cover the cooker with its lid upside down, let it cook for 5 minutes. At this stage, the meat will start to lose its water, stir it and cook for a minute. [PIC 9]
When chicken is coated well with masala add the water we used for soaking the rice.
When water starts to boil add soaked basmati rice and salt. [PIC 10]
Cover the cooker again with its lid upside down, When the rice is half cooked add 1/2 tsp lemon juice. [PIC 11]
Carefully mix it, Try not to break the rice grains.
Now cover the pressure cooker with its lid, put the whistle and bring the flames to simmer.
After one whistle, Switch off the flame.
Once the pressure is released, open the lid and slowly mix the biryani. Make sure everything mixes well.
Cover the cooker with its lid and put the whistle to keep the steam inside.
Keep the lid closed for 10 minutes and then serve.
It can't get better than this, Absolutely delicious, Enjoy!
Marinate the chicken overnight to get the best result. Longer marination time makes the chicken tender and juicy.
You can also use Seeraga Samba rice. For both Seeraga Samba and Basmati rice, the water measurement is 1 : 1 1/2 with 20 mins soaking time.
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