When I think of Chicken Biryani the first thing that comes to mind is the delicious and finger licking yummy Hyderabadi Dum Biryani. There is no better place then Hyderabad to eat it though.
Although the recipe I am posting isn’t the same, but it’s an easy peasy way to make biryani at home and enjoy a quick meal.
500 gms Chicken ( with bone tastes best) cut into medium size cubes
3 Tbl spn oil
5-6 elaichi (cardamom) pods
2 inch piece of cinnamon
2 cups finely chopped onion
1 Tbl spn ginger garlic paste
1 & 1/2 cup yogurt
1 & 1/2 tea spn chilli powder ( or to taste)
1/2 tea spn kashmiri chilli powder (optional)
2 cups basmati rice
Finely chopped coriander to garnish
3 Tbl spn Fried onions (optional)
1 Tbl spn lime juice
salt to taste
Wash and cook the rice either on stove, in pressure cooker or in the microwave. The rice shouldn’t be sticky but properly cooked.
Heat oil in a large pan ( we are going to cook the biryani in it so need space for adding the rice as well) and add the whole spices ( cardamom, cinnamon and cloves) on a low flame. Do this for a few seconds till a lovely aroma comes. Be careful not to burn the spices. Now add in the onions and fry till they are translucent. Add in the ginger-garlic paste and fry for a min or so.
Add in the chicken and give a nice stir. Add in yogurt and chilli powder(s). Mix well. Keep on a medium flame and don’t add any water.
Cover and cook for 10 mins. Remove the lid and cook till the chicken is well done. Add salt to taste. If the gravy looks watery, cook (without the lid) for few more mins.
Once the chicken is cooked, turn off the heat. Add the lime juice on the rice and mix well using a fork to fluff the rice.
Add a layer of coriander on the chicken. Then a layer of fried onions (if using). Now spoon the rice on top. Add another garnish of coriander to finish the dish.
Another way to dish the biryani : Melt a little ghee/butter/oil in a pan. Add a layer of half the rice. Layer with the chicken curry, then a layer of coriander, then fried onions, rice and again some coriander.
I used Pride fried onions available in the world foods section in Tesco.
Cover and allow it to rest for few mins. To keep it hot, you can keep it on a low heat for a few mins.
Serve warm with curd-onion raita.