Learn how to make flavorful Purani Delhi Style 'Degi biryani' with our chef Varun Inamdar
Biryani is famous in each and every corner of India and other parts of the world. There are different versions of it like Dum Biryani, Hyderabadi Biryani, Keema Biryani, etc. One such Biryani which is quite famous on the streets of Delhi, is,' Degi Biryani' or 'Purani Delhi Ki Degi Biryani'. ‘Deg’ means a big cooking pot used to cook biryani, but nevertheless, that shouldn’t stop you from making this in your kitchen.
Try this amazing recipe and let us know in the comment section below
Ingredients:
(Serves 4)
- 4-5 green Chillies
- 2 Bay Leaves
- 1 tsp Pepper Corn
- 6 Cloves
- 2 Cinnamon Sticks
- 2 tsp Salt
- 500 gms Rice
- 1 kg Chicken
- 2 tbsp Ginger-Garlic Paste
- 1 tsp cumin Seeds
- 1 tbsp Red Chilli Powder
- Salt
- Fried Onions
- 1/2 cup Coriander Leaves(chopped)
- 1/8 cup Ginger(julienne)
- 2 tbsp Green Chilli Pickle
- 1/2 tsp Yellow Colour
- 1 tsp Rose Water
- Kewra Water
Ingredients to Cook Chicken:
- 1/2 cup Emami Healthy & Tasty Refined Rice Bran Oil
- 2 Bay Leaves
- 2 Cinnamon Sticks
- 1 Black Cardamom
- 4 Green Cardamom
- 1 Star Anise
- Cloves & Black pepper Corn
- 1/2 cup Curds
Method:
1. Keep water to boil in a big pan and add green chillies, bay leaves, peppercorn, Cloves, Cinnamon Sticks and Salt to it and give it a stir
2. Now, add rice to the boiling water pan
3. Drain the rice in a colander once it is half cooked, and keep it aside
4. Take Chicken in a large bowl and add ginger-garlic paste, cumin seeds, red chilli powder, salt
5. Mix it all together and keep it aside for around 10 minutes
6. Now to cook the chicken, In a large pan add Emami Healthy & Tasty Refined Rice Bran Oil
7. Add the marinated pieces of chicken to the oil pan which was not completely heated, and then add bay leaves, cinnamon sticks, black cardamom, green cardamom, star anise, cloves & black peppercorn
8. Mix the masalas and chicken altogether, and add curd
9. Mix it again and let it cook o a high flame for at least 12 minutes, till the chicken is 3/4th done
10. Now, keep the flame on low and add in half the rice, in 3/4th cooked chicken
11. Spread rice throughout the pan and top it with fried onions, chopped coriander leaves, ginger(julienne), green chilli pickle, yellow color, rose water, kewra water
12. Now add the remaining rice over the toppings, and spread it throughout
the pan
13. Cover the pan with its lid, and let it cook completely for around 15-20 minutes over a low flame
