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SPICY CHICKEN BIRYANI Recipe | | Main Course Recipe by Merlyn Shenoy |
| | INGREDIENTS | 1 kg Chicken
½ kg Potatoes (Optional)
¾ kg Basmati Rice
¾ kg Onions
¼ kg Tomatoes
2 inches Ginger
1 pod Garlic
10 Green Chillies
1 tsp Chilly Powder
¼ tsp Turmeric Powder
10 Peppers
6 Cloves
2 pcs Cinnamon
1 tsp Cumin
2 Cardamom
6 Black Cardamom
6 Bay Leaves
1 bunch Mint Leaves
1 bunch Coriander Leaves
200 gms Yogurt
15 strands Saffron
¼ cup Milk
½ cup Ghee
¼ cup Oil
To taste Salt | | METHOD | Mix yogurt, chilly powder, turmeric powder and salt. Marinate chicken in this mixture for at least 4 hours and if possible, overnight.
Wash the rice and soak for 20 minutes. Parboil rice along with black cardamom, bay leaves and salt, and drain water.
Soak the saffron in milk.
Cut the potatoes in big pieces, apply salt and keep aside for 20 minutes. Later, deep fry.
Grind ginger, garlic and green chillies with 1 tsp salt and very little water to make a thick paste.
Roast pepper, cloves, cinnamon, cumin and cardamom on a pan and then dry grind to make fine powder.
Cut onions in thin long slices and fry in oil with 1 tsp of salt till golden brown. Remove 1/3 of fried onions and keep aside for garnishing. To the remaining 2/3 onions add ginger, garlic & chilly paste and fry well. Keep on stirring. Add chopped tomatoes and cook for 2 minutes. Add marinated chicken and cook for 5 minutes. Add the powdered garam masala and mix well. Cover the vessel and cook till chicken is tender. Remove from gas. Add the fried potatoes and chopped mint leaves and mix well.
Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be rice. Heat ghee and pour all over the last layer of rice. Pour saffron soaked in milk all over the rice. Spread the fired onions (remaining 1/3 portion kept aside) over the rice layer. On the gas keep a tawa and then place the biryani vessel on it. Cover tightly and keep some weight on the lid so that no steam can escape. Keep on slow fire for 15-20 minutes or till aroma starts spreading from the vessel. Your dum biryani is now ready to eat.
Before serving, remove lid and garnish with finely chopped coriander leaves. Serve with chilled raita. |
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