We all love Biryani don't we? I consider this cuisine as a stress buster. You roam on the streets of India and you would find varieties of biryani stalls. The taste of biryani depends on the spices bursting with flavours. So without wasting anytime, let's roll up our sleeves and start making this mouth watering king of cuisines "Street style Chicken Biryani"
Cooking time: 1-2 hours
1 kg Chicken, skin removed;
3 Medium sized Onions, thin sliced and divided;
1/2 cup Oil;
3 sliced Tomatoes, medium;
1/4 cup Coriander chopped;
1/4 cup Mint chopped;
1 tbsp. Lemon juice;
2 tbsp. Ginger Garlic paste;
1/4 tsp. Black peppercorns
2 Black Cardamoms;
2 Green Cardamoms;
1 Cinnamon stick;
1 Bay leaf;
1 slit Green Chilli;
1 tbsp. Coriander powder
1 tsp. Red chilli powder;
3/4 tsp. Paprika;
1/2 tsp. Turmeric;
1/2 tsp. Garam Masala;
3 Medium sized potatoes, peeled and halved;
2-3 cups of Basmati rice;
1/4 tsp. Nutmeg;
1/4 tsp. Ground mace;
Pinch of yellow or orange food colour (optional).
How to cook?
Firstly rinse rice in cold water and soak it for at least 2 hours. I soaked it for 4 hours.
Lets prepare Biryani masala:
In a small mixing bowl, combine one sliced onion, tomatoes, coriander leaves, mint and lemon juice. Set it aside.
Now heat oil in a large vessel over a medium heat. Add the remaining sliced onions and sauté for about 5-10 minutes or till it turns golden brown.
Transfer half of the browned onions in a separate plate. This will be used during layering of Biryani.
Coming back to cooking onions, add ginger garlic paste, black peppercorns, cloves, black cardamoms, green cardamoms, cinnamon, bay leaf and green chilli. Sauté it for 4-5 minutes. Add splashes of water as necessary to avoid burning of spices.
Later, add coriander powder, paprika, turmeric, garam masala, red chilli powder and salt and let it cook for 4-5 minutes.
Add tomato and cook until tomatoes have softened and the oil begins to separate from gravy.
Add chicken and potatoes, mix it well and reduce the heat to medium and cook till chicken gets tender for about 20-25 minutes by covering it with lid.
Remove the lid and and increase the heat to high. Cook till the oil begins to separate from gravy for about 10 minutes. Remove from heat and set it aside.
In a deep vessel, heat water and add salt. Bring it to boil, then add soaked rice and cook it 75%. Drain the water and set it aside.
In a large vessel, spread out half of the boiled rice, layer it with chicken and potato masala mixture. Cover it with remaining rice.
Sprinkle mace and nutmeg over the top of rice.
Add pinch of food colour.
Sprinkle fried onions which we had prepared initially.
Cover the vessel with aluminium foil or cotton tea towel followed by lid.
Cook over low heat till rice is fully cooked for about 45-60 minutes.
Serve it hot with Raita.
Tried this recipe?
Click a picture and mention @pinakinsbroadwayofficial on Instagram or @pinakinsbroadway on Facebook and @pinakinbroadway on Twitter.