I am in a place where biryani is everywhere. I’ve been here for years, but I never finished a whole serving of biryani. For me, the smell of the cinnamon (or star anise??) is very strong that it prevents me from finishing a whole serving. I can eat anything with cinnamon as long as the smell is not that strong.
After eating Chicken Mandi in a restaurant, I suddenly thought of making biryani. Only that time it came to my senses that I can make my own biryani and adjust the measurements of the ingredients required. The excitement kicked in, but also I got nervous – nervous that I would mess everything up.
I thought about it for a week. I watched several cooking videos and read several recipes. I never imagined myself making a biryani, also because of the long list of ingredients. For me, it is a very complicated recipe.
Soooo, after ages, I finally decided to make my own biryani. And OMG!!! I love my version. I used all the spices I know that are needed in making biryani, but I just had to decrease the measurements of some ents.
It is true that you have to use several pots and/or pans (ugh! I hate washing dishes!) and cook stuff separately. But on the top of it all, every single second you spent in making biryani, it will pay off.
I was worried that it won’t be tasty, but it came out really amazing! The curry base is divine – the smell was amazing while it was cooking. When the chicken was cooked, I was almost going to skip the idea of biryani, get a bowl of rice and enjoy immediately. I am glad that I resisted. The caramelized onion was fantastic – do not skip this part. Although you can skip it (I guess), but please don’t. Just try it, I am sure you’ll love it.
Before making this, please make sure to see my notes in the recipe below.
I am so very proud of myself. I mean this is something I didn’t dream of making or even enjoying. But guess what?? I enjoyed every spoonful and I am absolutely sure that this is not the last time I am making this. In fact, this is only the beginning of me exploring Indian foods. Now, that sounds exciting!
What’s next? Indian Butter Chicken? Pulao? Hmmm…
While thinking, I am going to bring this divine dish at this week’s Fiesta Friday #268. Thank you to our co-hosts, Chef Julianna and Amazing Angie.
Chicken Biryani
I never imagined myself making a biryani. I was so hesitant that I would mess everything up, but this recipe is just the right balance of everything. This is perfect for someone who is just starting to explore Indian food (like me). This dish came out so tasty! Make this and you will be so very proud of yourself (just like I felt).
Ingredients
For the chicken:
- 500 g chicken pieces
- 3 tbsp yogurt
- 2 tbsp grated ginger
- 6 cloves garlic crushed
- 2 tsp Kashmiri chili powder
- 1-2 tsp garam masala
- 2 tsp coriander powder
- ½ tsp black pepper
- 1 tsp turmeric powder
- 1 tsp salt
For the rice:
- 1 tbsp of ghee
- 3 bay leaves
- ½ – 1 cinnamon stick
- 4 cloves
- 5 cardamom pods
- 5 pepper corns
- 440 g (3 cups) basmati rice washed & drained, (see notes)
- 975 ml (5 cups) boiling water (see notes)
- ½ tsp salt
For the curry base:
- 2 tbsp vegetable oil
- 1 cup sliced white onions
- 1 tomato chopped
- ½ – 1 green chili sliced
- 1 tbsp tomato paste
For the garnish:
- 1 tbsp ghee
- ¼ cup raisins
- ¼ cup cashews
- 1 cup sliced white onions
For the saffron milk:
- 2 tbsp warm milk
- ½ tsp saffron
Others:
- Fresh coriander roughly chopped
- Fresh mint roughly chopped
- Yogurt to serve
Instructions
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For the chicken: Combine all ingredients in a ziplock bag. Keep in the fridge to marinate for 8 hours or overnight.
When the marinated chicken is ready:
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For the rice: In a pot over medium-high heat, melt ghee. Add the spices (that excludes the water, rice and salt) to the pot and cook until fragrant. Add rice, boiling water and salt. When the water starts boiling, decrease the heat to the lowest. Cover the pot and let the cook rice for about 15 minutes or until the rice dries.
While the rice is cooking:
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For the garnish: In a skillet over medium-high heat, melt ghee. Add raisins and cook until soft. Remove from the skillet and transfer to a plate. In the same skillet, add cashews and cook until toasted. Remove from the skillet and transfer to a plate. Also, in the same skillet, add sliced onions and cook until caramelized. This may take 10-15 minutes, but make sure to keep an eye on them. When the onions are perfectly caramelized (resist the urge to eat them – haha!), transfer them to a plate. Set everything aside until ready to use. (MAKE SURE TO CHECK THE RICE.)
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For the curry base: In the same skillet over medium-high heat, add vegetable oil. Add onions and cook until translucent. Add chopped tomatoes and green chili; cook until soft. Add tomato paste and mix with the veggies. Add marinated chicken, put a lid on and cook for about 20 minutes.
To assemble/prepare the biryani:
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In a baking pan, layer a portion of the chicken then a portion of the rice, a portion of saffron milk, a portion of roasted cashews + raisins + caramelized onions, fresh coriander + mint. Repeat. Cover the pan with aluminum foil.
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When everything is done, bake at 400 F for 20 minutes.
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Serve with yogurt and other sides you prefer.
Recipe Notes
In measuring the rice and boiling water, I used the rice cooker cup. I also weighed both so I can give the accurate measurement.
Before you go…
If you enjoyed this post, why don’t you visit this my post about Chicken Mandi? I made it a long time ago, but after making biryani, I kinda missed this Chicken Mandi.
Thanks a bunch for spending your precious time with me!
I am also bringing this tasty dish at
Cook Blog Share | Happiness is Homemade | Snickerdoodle Create Bake Make Party | Mix it up Monday | Melt in your Mouth Monday | Dishing it & Digging It | What’s for Dinner? | Cook Blog Share |
Lou Lou Girls Fabulous Party |
