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Thursday, April 14, 2016

Yummy Mughal Style Chicken Biryani

Hello Carnivores!!

BIRYANI!!I a Indian subcontinent rice dish derived from the Persian language and it is the Mughal rich main course. Biryani is totally a meat or chicken dish cooked with all the spices & rice. It's meat feast out here. This dish is a must try for all the non veg eaters. I can totally spend my life on Biryani if I get a chance!! Try this yummiest rice dish if you haven't tried yet.

Chicken Biryani

Mughal Style Chicken Biryani

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 55 minutes
Serves: 3-4 persons

Ingredients you'll need to make Chicken Biryani Masala at home:
4-5 Dried plums
1 tablespoon Red chili powder
2 teaspoon Fenugreek seeds
1 teaspoon Turmeric powder
1 teaspoon Cinnamon
1 teaspoon Whole Black pepper
1 teaspoon Cumin seeds
2 Bay-leaf
1 teaspoon Brown cinnamon
1 teaspoon Fennel
1 teaspoon Black cumin
4-5 Clove
1 Mace
1 Star anise
1 tablespoon ginger powder
1 tablespoon garlic powder

Method to make Biryani masala powder:

  • In a frying pan, put 2 teaspoon Fenugreek seeds, 1 teaspoon Cinnamon, 1 teaspoon Whole Black pepper, 1 teaspoon Cumin seeds, 2 Bay-leaf, 1 teaspoon Brown cinnamon, 1 teaspoon Fennel, 1 teaspoon Black cumin, 4-5 Clove, 1 Mace, 1 Star anise and dry roast them for 1-2 minutes until fragrant.
  • Add 1 tablespoon ginger powder, 1 tablespoon garlic powder, 1 tablespoon Red chili powder, 1 teaspoon Turmeric powder,  & toss quickly for 30-50 seconds.
  • Remove them in a plate & let it cool down for few minutes.
  • Now, blend this roasted masala into a blender. Let this blended fine powder cool for another few minutes.
  • You can store home-made Biryani masala powder with 5 dried plums into an air tight jar & use it when you make veg or non-veg Briyani.

Ingredients for Chicken Biryani:
1/2 cup Oil
5-7 pieces of Chicken
2 large size Onions
4 Tomatoes
1 tablespoon Garlic paste
1 tablespoon Ginger paste
1 cup, whisk Yogurt
4-5 tablespoon Biryani masala powder
3-4 tablespoons Chopped coriander leaves or Cilantro 
Salt to taste

  • In a bowl - Add Chicken pieces , 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 cup of whisk yogurt & 5 tablespoon homemade Biryani masala powder.
  • Mix well & keep it overnight for marination or before the 1 hour of Biryani preparation.
Chicken Gravy Preparation:
  • In a deep pan, heat half cup of cooking oil & fry thinly sliced onions on a medium flame. Let it cook until onion changes its color to golden brown.
  • Add sliced tomatoes & 1/2 tsp salt. Let the tomatoes cook until they turn soft.
  • Now add all the marinated chicken batter once onion has turned golden brown.
  • You can even add peeled & chopped potatoes if required.
  • Cover the lid & let the chicken cook under low-medium flame for 10-15 minutes.
  • After chicken gets cooked, oil starts separating & chicken gravy gets little thicker you can turn off the flame. 
  • Add salt to taste and biryani masala if needed.
  • Add 3 tablespoons roughly chopped cilantro or coriander leaves for aroma. 

Biryani Rice Preparation:
  • In a vessel, Add water & let it boil on medium flame. 
  • Once water starts bubbling, Add washed & strain 3 cups of Basmati rice into the boiling water, 1 tsp of oil, 1 bay leaf, 1 inch cinnamon stick, 1 star anise, 2-3 green cardamom, 4-5 cloves, 5-8 black peppercorns & add salt to taste.
  • Remember, you don't have to cook rice completely. Once you see that the rice is half cooked directly turn off the flame & strain water from the rice and remove it into another empty vessel or bowl.
Final Biryani Preparation:
  • In a pan or Biryani pot, add 1 tablespoon of cooking oil.
  • Spread a thin layer of rice & chicken gravy over the thin layer of rice one by one.
  • Again gently spread a little thick layer of rice on top of the chicken gravy.
  • Sprinkle 1 tablespoon of fried brown onions, 2 tablespoons of roughly chopped cilantro or coriander leaves, half teaspoon Biryani essence or saffron over the top
  • Cover the biryani & let it cook under a low flame for 10 - 15 minutes until rice softens (note: do not overcook the rice).
  • You can garnish it with sliced boiled eggs.
  • Serve Hot with Salads or Raita as per your likings.

Tips to make Raita:
  • Simply whisk 1 cup yogurt & add 1 tablespoon of water into it.
  • Add 1/2 tsp of crushed black-pepper, salt to taste & 1/2 tsp of sugar.
  • Add 1 medium size chopped onion & 1 teaspoon of chopped coriander.
  • Mix well & Enjoy.
Tip for Veg Eaters!!

You can replace chicken with potatoes, cauliflower, carrots, green beans, peas, soya beans, paneer or cottage cheese & even eggplant. And serve this Biryani with sweet & tangy curry (Kadhi or Curry).

My mouth has already started watering. It not only smells awesome, but this dish will definitely keep those taste buds happy.

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