Chicken Biryani !!!


A favourite mughlai dish of every Indian. There is a lot of history related to biryani its origin and its different forms available in each state. Biryani has different texture , colour , key ingredients as we travel in India . I am privileged to taste all varieties we get in India and its amusing that each region vouches for there type to be the best. So I tried to mix the all the regions flavour in one and make my own type. Its my way to have the best of all in one platter in a simpler way.

Ingredients :  500 g Basmati rice soaked, and steamed cooked, 1kg chicken cut into medium slices,1 cup wheat flour dough (Used for sealing the edge of the pan covered with lid to create dum ) For chicken marination : 1 cup hung curd, 1 tablespoon ginger and garlic paste, 1 tablespoon lemon juice,1 tablespoon Biryani masala, 1 teaspoon kashmiri red chilly powder, Salt to taste, 1 teaspoon turmeric powder, 1 teaspoon pepper powder. For Biryani’s chicken gravy : 1 cup sliced onion, 1 cup sliced tomato, 1 tablespoon coriander leaves finely chopped, 2 to 3 green chillies with slits, 1 teaspoon cumin seeds, Olive oil for cooking, 2 to 3 potatoes cut into halves , salt to taste, For Garnishing : 1 cup deep fried onion slices, boiled eggs cut into halves, coriander finely chopped, few tomato slices.

Servings : 5

Method : Firstly Mix the marination ingredients with chicken and keep aside in refrigerator for about 4 to 5 hours.  Once Chicken is marinated , heat a deep pan with olive oil and add cumin seeds, potatoes, green chillies, turmeric powder, salt . Cover the pan with a lid and cook till potatoes get tender and 80 percent cooked, Add onions, tomatoes, and chopped coriander ,cook for another  5 minutes and add the marinated chicken. Cover the lid again lower the flame and let the chicken get cooked for about 8 to 10 minutes, then dry up the gravy by opening the lid and raising the flame and once done spread the cooked rice evenly on top of the chicken then sprinkle chopped coriander boiled eggs & deep fried onions slices. Close the lid and remove it from the flame. Now place a flat pan on the flame and on top of it keep the biryani containing pan. lower the flame once again . Seal the corners of the biryani pan with the help of dough so that it creates a dum effect and does not allow air to escape. Cook this way for 10 minutes and switch off the flame. Your Biryani is ready to serve.

Happy Royal Eating !!!


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