Thursday, April 24, 2008

Chicken Biryani

Chicken biryani is one dish where you can experiment different ways. I love to make chicken biryani in different ways whenever i make. So this time tried in a different way and we liked it very much. So taught of publishing it.

You will need:

For baking chicken:

  • 1 kg chicken (cut it into bite size pieces)
  • 1 tsp chilli powder
  • 1 tbsp vinegar/ lemon juice
  • 1 tsp ginger garlic paste
  • 2 tbsp curd/ yogurt
  • salt for taste
For making rice:
  • 1 cup rice
  • 1½ cup water
  • 2 onions (chopped length wise)
  • 2 cinnamon sticks
  • 2 star anise
  • 2 cloves
  • salt for taste
  • 1 tbsp oil
For making Biryani:
  • 3 onions (finely chopped)
  • 1 tomato (finely chopped)
  • 3 green chillies (finely chopped)
  • 1 tsp ginger garlic paste
  • 2 tbsp biryani masala powder (I prefer aachi masala or shakthi masala powder)
  • ½ cup coconut milk
  • ¼ tbsp yogurt or a juice of 1 lemon
  • half bunch of coriander leaves finely chopped
  • salt for taste
  • 4 tbsp oil
For garnish:
  • 1 tbsp ghee
  • ¼ cup cashew nut
  • ¼ cup raisins


Step 1:

Baking Chicken:

Cut the chicken into bite size pieces and wash it with turmeric, vinegar and salt to remove the raw smell.

Take a ziplock or a plastic container and add the ingredients under For Baking Chicken. Mix it well and allow it to marinate for minimum 2 hours.

After 2 hours of marination preheat the oven to 350 F. Place the marinated chicken pieces in a baking tray and bake it for 15 mins. After 15 mins flip the chicken and bake it for another 10 mins.

Chicken is now ready for Biryani.

Step 2:

Making Rice:

In rice cooker add rice and water. Allow it to soak for min 30 mins.

In the mean time heat oil in a pan and add cinnamon, clove and staranise. Along with that add chopped onions and saute it till it turns transparent. Turn the heat off and transfer the mixture to the rice and water and cook it till done.

When the rice cooker turns to Warm button, take the vessel out and allow it to cool. Using a fork release the heat out of it.

Step 3:

Making biryani gravy/ sauce:

Heat oil in a pan add finely chopped onions and green chillies. Saute it till turns translucent. Now add ginger garlic paste and saute it for a min. Now add the biryani masala powder and then the chopped tomatoes, chopped coriander leaves and saute it. After 3 mins add the cooked chicken, and the coconut milk. Adding curd/yogurt is purely optional. You can substitute curd with a juice of lemon too. Then allow it to boil for 1 min.

Step 4:

Making Biryani:

Mix the above Biryani gravy with the cooked rice and mix it well. Bake it in 350 F for just 5 mins.

Step 5:


Heat ghee in pan and add cashews and saute it till it turns light golden brown. Then add raisins and saute it in a low flame till it get balloon structure. Then garnish the biryani with this and serve with onion raita, Garlic Chicken, Chicken Masala, Spicy Chicken fry, Chilli Chicken


1 comment:

Em said...

Hello, I just saw this recipe. I like how varied it is. You might try parboiling the rice (cooking halfway or til almost done) and then layering the rice and & meat dish then baking. I use a casserole dish to bake as the heat gets more evenly distributed. I will have to try the raisins next time! Happy eating.