chicken biryani 

chicken biryani can also be cooked with chicken on the bone

By the time you finish reading this recipe, you will know how to make a traditional chicken biryani. You will also know how I prefer to cook it. Biryanis originate from the northern part of Indian. Although this recipe is very similar, I like to add ingredients such as mustard seeds, coconut milk and curry leaves which are used more in Southern Indian cooking.

I also add a lot more fresh chillies than I suggest in the recipe. I like my biryanis spicy hot. If you do too, just add chilli to your own taste.
If you decide you would like to make a traditional chicken biryani, simply omit the mustard seeds, coconut milk and curry leaves. Replace the coconut milk with the same amount of think plain yogurt and perhaps another tablespoon of cumin powder.
You will need a large casserole dish or pot with a lid to finish off the biryani.
In India, they often seal the lid to the pot with dough. When the biryani is finished, the chef presents it at the table by breaking the dough seal and the room fills with the amazing aroma of the biryani.
Serves 4 – 6
INGREDIENTS
3 large white onions – finely sliced
Vegetable oil for deep frying
20 curry leaves (optional)
6 chicken breasts cut into bite sized cubes
1 tablespoon caraway seeds
1 tablespoon brown mustard seeds
2 tablespoons pureed garlic
2 tablespoons pureed ginger
1 tablespoon cumin powder
1 tablespoon red chilli powder
2 tablespoon coriander powder
1 tablespoon garam masala or curry powder
300 ml plain yogurt
400 ml coconut milk or plain yogurt
2 cups (500ml) Basmati rice and 3 cups water
1 tablespoon rose water
1 two inch cinnamon stick
3 bay leaves
5 black cardamom pods or 8 green cardamom pods
1 bunch of coriander leaves – finely chopped
1 bunch of mint leaves – finely chopped
3 green chillies – roughly chopped
A large pinch of saffron (about 30 threads)
100ml full fat milk
Salt and pepper to taste
 

Start with the onions.
Heat the oil over medium high heat until a piece of bread browns in about 30 seconds.
Add the onion slices and fry until light brown. You may need to do this in batches.
Once the onion slices are nicely browned, transfer them to paper towels to soak up the excess oil. They will crisp up as they dry.
Now cook the chicken.
Add a couple of teaspoons of the oil you used to fry the onions in to a large wok or pan.
Heat the pan over medium heat and add the caraway seeds and the curry leaves and mustard seeds if using.
When the seeds begin to pop, add the chicken pieces and brown them all over.
As the chicken browns, add the garlic and ginger purees and half of the crispy onion slices.
Stir to combine and then add the cumin powder, red chilli powder, coriander and the garam masala or curry powder.
Now add the 200ml of yogurt and either 400ml more yogurt or coconut milk and stir to combine.
Allow this chicken mixture to simmer slowly for about then minutes and then remove from the heat and set aside.
For the rice
You can make the rice just before you start this recipe or at the end. It really makes no difference.
To make the rice, cover the rice in cold water and swirl it around with your hand. Drain and repeat until the water runs clear.
Let the rice soak for about 40 minutes in fresh water and drain one last time.
Place the rice in a pan with a tight fitting lid and cover with 3 cups (750ml) of fresh water.
Add the cardamom pods, bay leaves and cinnamon stick, cover and bring to a boil.
When the rice comes to a boil, turn off the heat and keep covered for 25 minutes. Do not take the lid off the rice.
While the rice is steaming in the pan, warm the milk in a pan or a microwave. The milk should not boil but just be warm.
Add the pinch of saffron and stir and set aside.
Pre-heat your oven to 200c (400f)
When the rice has been sitting for 25 minutes, open the lid and carefully stir the grains of rice with a fork. DO NOT stir to hard or the rice grains will break and you will be left with a mushy mess.
Place half of the rice at the bottom of a buttered casserole dish or large pan.
Cover this rice layer with a handful of the chopped herbs, 1/4 of the onions and then the chicken sauce.
Cover this with the rest of the onions and herbs and then top with the remaining rice.
Pour the rose water and saffron milk over the top and cover with a lid or foil.
 


Place your chicken biryani in the oven and allow to bake until hot all the way through. This usually takes about 10 minutes.
Lightly stir the chicken biryani and serve.
I absolutely love this recipe!

 


Place your chicken biryani in the oven and allow to bake until hot all the way through. This usually takes about 10 minutes.
Lightly stir the chicken biryani and serve.
I absolutely love this recipe!