[vc_row top_margin=”0″ bottom_margin=”0″ css=”.vc_custom_1494225050771{margin: 0px !important;border-width: 0px !important;padding: 0px !important;background-color: #fef5f1 !important;}”][vc_column css=”.vc_custom_1494225088589{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_row_inner css=”.vc_custom_1494225073793{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner css=”.vc_custom_1494225109438{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_empty_space height=”20″ css=”.vc_custom_1493986462963{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1494225138822{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner width=”1/6″ css=”.vc_custom_1494225161564{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_text css=”.vc_custom_1498732325095{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 10px !important;padding-left: 0px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;}”]
[/vc_column_text][vc_column_text][whatsapp][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1494226584379{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 1px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-left-color: #ed1779 !important;border-left-style: solid !important;border-right-color: #ed1779 !important;border-right-style: solid !important;border-top-color: #ed1779 !important;border-top-style: solid !important;border-bottom-color: #ed1779 !important;border-bottom-style: solid !important;}”][vc_column_text css=”.vc_custom_1516250721761{margin-top: 0px !important;margin-right: 15px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]This Easy Chicken Biryani recipe is just that; easy to prepare. While a classic dum-biryani would take more than 5 hours to prepare (excluding the overnight marination), this easy chicken biryani recipe is also fast; put a delicious biryani within 2 hours on the table.
1 kg Chicken | large fleshy pieces
1 kg Rice | long grain basmati, washed and drained
Preparing the chicken
STEP1
Make a marinade paste using:
1 cup Curd (whey drained)
2 Green Chili—or more
3 Tbs Ginger-Garlic paste
2 cup Coriander leaf
1 cup Mint leaf
½ cup Rose water
2 Tbs Ghee
1½ Salt
8 tsp classic biryani masala powder
Thoroughly mix the marinade to the chicken pieces. Keep aside for at least 30 minutes.
STEP2
Heat 1 cup ghee in a karahi; add 400g onion (sliced thin) and sauté till evenly caramel brown*. Drain off ghee and keep aside. In the same hot ghee add 3 small tej patta and fry till light brown. Add the marinated chicken—with all the marinade, 200g tomato (puree), mix well, and cook covered over low heat till the ghee starts to separate. Stir occasionally during this time. Add the fried onion, ¼ cup fresh cream, ¼ tsp nutmeg powder—optional, 1 tsp black pepper powder, and mix well. Raise heat and cook uncovered, stirring frequently for 3 minutes or till the chicken is soft. Turn off heat, check salt, add 2 Tbs lime juice, mix well, and keep aside covered.
Preparing the rice
STEP1
Make a spice mixture:
12 Black Pepper corns—slightly crushed
3” piece of Cinnamon—broken into pieces
4 Brown Cardamom—pods split
4 Cardamom—pods split
8 Cloves
1 Star Anise
½ tsp Mace powder
¼ tsp Nutmeg powder
3 thread Saffron
2 tsp salt
Place the spice mixture into an infusion bag(s). The spices should have infusion space not stuffed in. If required use more bags.
STEP2
Put 12 cups of water in a suitable vessel, pop in the infusion bag(s) and put to boil. When the water fully boils add the soaked rice and ¼ cup ghee. Mix. Let the rice cook till all the water gets absorbed. Remove and keep aside with open lid. After 5 minutes remove the infusion bag(s).
STEP3—Optional
In separate bowls put little hot milk and dissolve food color (green, red and yellow). Remove little rice and put into each bowl, soak the rice for 5 minutes and pour the contents of the bowls back to the main rice, and give it a mix.
Preparing garnish
Put ¼ cup ghee in a pan; add 300g of onion (sliced fine) and fry till caramel brown*. Drain and keep aside. Add 50g cashew nut (split half), fry till light brown. Drain oil and keep aside. Keep the pan with remaining ghee aside for the serving.
Preparing Serving
Put one serving quantity of the chicken with gravy on a plate. Cover that with an equal quantity or more of steaming rice. Pour little of the leftover ghee from the garnish preparation. Garnish the rice with fried onions and cashew. Serve this easy chicken biryani with papad and raita.
* TIP: Fry the onions in batches of 100g approx. to get an even and fast browning
If you liked Easy Chicken Biryani, you may also like:
• Hyderabadi Biryani
• Lucknowi Biryani
• Kokani Prawn Biryani[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1516250453375{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]Make real biryani with classic biryani masala powder. If you thought making tasty Biryani was difficult, an onerous task that only accomplished bawarchis and trained chefs could handle; you were right. But now here is a blend that not only makes it easy to prepare many types of biryani but also puts a remarkably tasty one on your table. A great biryani is said to be the food of the royals in the sub-continent. But the historical reality is that it was used as a wholesome, nourishing and nutritional diet for ordinary foot soldiers in earlier times. That it ended up on the royal dining table attests to the fact of the awesome appeal of biryani on all the senses at once.
INGREDIENTS
Cumin Seed, Coriander Seed, Poppy Seed (khus-khus), Sesame Seed, Black Cumin Seed, Fennel Seed, Mustard Seed, Red Chili, Black Salt, Cinnamon, Mace, Nutmeg, Cardamom, Clove, Star Anise, Caraway Seed, Ajwoin Seed, Mint Leaf, Ginger, Turmeric, Cassava-starch, and Cubeb Pepper (kabab chini).
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