Chicken Biryani

Chicken and DuckNoodles Pasta and Rice
Written By

I love to cook chicken biryani especially for guests. I love to see their faces lit up when I open the top of the earthen pot and they are greeted with fluffy yellow rice and the wonderful waft of delicious spices.

VIDEO LINK: https://youtu.be/bM64F-C6ouQ

INGREDIENTS

  • 4 chicken thighs (remove skin and fat) - cut into large chunks

  • 1 tbsp rice bran oil

  • 10-15 mint leaves

  • 10-15 coriander leaves

Spice Mix:

  • Thumb size ginger (grated)

  • 4 garlic cloves (minced)

  • 1 Tbsp fried onion

  • 2 tsp salt (reduce salt, if desired)

  • 1 tsp turmeric

  • 2 tsp coriander powder

  • 1 tsp cumin powder

  • 2 cardamon pods (split to release seeds)

  • 1 Tbsp sweet paprika

  • 1/2 tsp chilli powder

  • 1/2 tsp cinnamon

  • 1/2 cup yogurt

Par-boiled rice

  • 1 cup of basmati rice

  • 2 Tbsp salt

  • 2 cloves

  • 1/2 star anise

  • 1 cardamon pod

  • 1 litre of water

Assembly:

  • 1 Tbsp fried onion

  • 10-15 mint leaves

  • 10-15 coriander leaves

  • 1 tsp turmeric powder in 2 Tbsp of warm water

  • 1 Tbsp rice bran oil

METHOD

  1. Marinate the chicken meat:

    • Cut chicken thigh into large chunks (leave the bone intact with some chicken meat attached)

    • Prepare the marinade by mixing all the marinade ingredients together.

    • Massage marinade into the chicken. Leave chicken to marinate for at least 1/2 hour.

  2. Par boil the basmati rice:

    • In a separare pot, boil some water with 2 tablespoons of salt.

    • Add cloves, star anise and cardamon pod.

    • When the water boils, add the basmati rice.

    • Cook the basmati rice for about 4 mins until just cooked but still firm in the middle.

    • Drain and set aside.

  3. Cook the biryani:

    • Heat 1 tbsp of oil in an earthen pot.

    • Add marinated chicken and cook until the sauce thickens.

    • Remove the pot from the heat.

    • Make sure the chicken cover the bottom of the earthen pot.

    • Add fried onion, mint leaves and coriander leaves on top of the cooked chicken in the earthen pot.

    • Add par boiled basmati rice.

    • Pat the rice down flat with a spatula.

    • Sprinkle turmeric water on top of the rice.

    • Drizzle a tablespoon of oil on top.

    • Cover and cook for 50 mins; first 5 mins on high, then turn heat down to low.

    • Stir the rice and chicken before removing to a serving plate. Sprinkle roasted almond flakes on top before serving.

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