Chicken Biryani is a very popular dish in Indian sub-continent and has a prominent place in their kitchens. It is also considered to be a key element of the South Asian cuisine. Chicken biryani is basically rice and chicken cooked together with various spices.
For all you biryani lovers, Chef Shantanu is up with an absolutely delectable chicken biryani recipe, which gets ready in a trice.
Ingredients:
For Marination of Chicken
3 to 4 Table Spoons of Yogurt
1 tsp. Red Chilli Powder
1 tsp. Turmeric Powder
1 tsp. Garam Masala Powder
1 tbsp. Ghee (Clarified Butter)
2 to 3 Tbsp. Fried Brown Onions
2 Boneless Chicken Breasts (Approx. 250 gms)
For the Biryani
2 tbsp. Oil
2 tbsp. Ghee (Clarified Butter)
8 to 10 whole Black pepper corns
4 to 5 whole Cloves
4 to 5 smashed Cardamoms
2 pcs Star Anise
2 to 3 Bay Leaves
1 Big Onion Chopped length wise
2 to 3 Green Chillies Split
1 tsp. Red Chilli Powder
1 tsp. Turmeric Powder
1 tsp. Garam Masala Powder
2 to 3 Tbsp. Fried Brown Onions
Some Chopped Mint
Some Chopped Coriander
2 to 3 strands of Saffron soaked in Milk
2 to 3 tsp. Rose Water
2 cups Boiled Basmati Rice
Method:
To marinate the chicken:
- In a vessel, put some yogurt, red chilli powder, turmeric powder, garam masala powder, ghee (clarified butter), dried fenugreek, fried brown onions and salt and mix everything together to prepare the marinade.
- Take chicken breasts and cut them into small pieces.
- Put the pieces into the marinade and marinate them well.
To make biryani:
- In a pan, put some oil and ghee and heat them well.
- Put some pepper corns. cloves, slightly smashed cardamom, star anise, bay leaves, cumin seeds into it.
- Add some sliced onion, split green chilli (as per taste), red chilli powder, turmeric powder, garam masala, coriander powder and salt and mix them all nicely.
- Add the marinated chicken to the above ingredients, stir them well and cook it for a few minutes.
- Once the chicken is fairly cooked, put some chopped tomatoes, few crumbled mint leaves, yogurt, brown onion, fresh cooking cream and rose water into it and mix them well.
- Then add some half cooked Basmati rice, cooking cream, finely chopped ginger, brown onion, chopped mint leaves and some coriander leaves.
- You may add dry fruits to the biryani (as per your choice).
- Sprinkle some rose water for the aroma.
- Add some saffron soaked in milk and cover the pan with a lid, taking it off the heat.
- Take a pan and pour some water into it in order to make a double boiler and let the biryani steam for around 8-12 minutes.
- Serve this delicious Mughal dish with some spicy onion salad.
Host: Shantanu Gupte
Director: Neha Sarkar
Camera: Kawaldeep Singh Jangwal, Manjet Katariya
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
