For a special Sunday lunch in my home, chicken biryani is the eternal favorite. It is a complete meal where you will find chicken in an array of long grain rice which makes a filling one-pot meal. Today I’m again going to prepare this dish in a meanwhile and am dedicating it to you all.
It is a complete meal where you will find chicken in an array of long grain rice which makes a filling one-pot meal.
- 1 cup Yogurt
- ½ teaspoon Garam masala powder
- 3 to 4 Cardamoms
- 1.3 lb (600 gram) Boneless chicken
- 2 teaspoon Red chili powder
- 2 cups Basmati rice soaked in water for 1 hour
- 4 tablespoon Oil
- 7 tablespoon Ghee (clarified butter)
- 3 Onions sliced
- 2 Maces
- 2 tablespoon Lime juice
- 3 Star anise
- 2 Cinnamon sticks
- 5 oz (150 gram) Golden fried onion (beresta)
- Salt to taste
- ¼ teaspoon Turmeric
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin powder
- 1 tablespoon Coriander powder
- 3 Bay leaves
- 1 teaspoon Black cumin
- Pinch of Saffron soaked in ½ cup milk
- 1 tablespoon Kewra water optional
- 2 teaspoon Rose water optional
- 2 Boiled eggs sliced for garnishing
- 1 cup Wheat flour
- Water as required
Firstly, make a powder of mace, cardamom, clove, cinnamon and star anise.
Now take a bowl and put the chicken in it.
Add the above-grounded spices and mix it well.
Then add the chili powder, ginger garlic paste, turmeric, salt, coriander powder, cumin powder, yogurt, half of the Fried Onions, lime juice, oil and mix it very well with your hand.
Once mixed thoroughly, put it in the refrigerator overnight.
Once marinated, take it out from the refrigerator and leave it at room temperature.
In a bowl, pour wheat and water.
Knead it well to form a dough.
Add adequate water to make the dough be sticky in texture rather than dry.
Now take a vessel and heat water till it comes to a boil.
Then add salt, oil, black cumin, bay leaf and the basmati rice.
Steam the rice for about 10 minutes till 70% steam.
Now take another heavy bottomed pan or pot, brass utensil preferred.
Brush the inside with ghee and add half of the steamed rice in it.
Then place the marinated chicken in later at the top of the rice.
Sprinkle the remaining fried onions.
Now again arrange the remaining steamed rice on top of the marinated chicken.
Add the saffron strands dissolved in milk.
Then add the ghee, kewra water, rose water and Garam Masala Powder and put the lid lined with sticky dough for the dum cook (high-pressure cooking).
On top of the lid, place some burning charcoals.
First, cook the biryani on high flame for 5 minutes.
Then reduce the flame to low and cook it for 25 to 30 minutes.
Once done, switch off the flame and let it stand for 40 minutes without opening the lid.
After 40 minutes, open the seal of the lid and serve the hot spicy chicken biryani with boiled egg slices.
In an Indian restaurant, chicken biryani is one of the most ordered dishes. I have shared the restaurant style of chicken biryani in the most authentic way where you will find marinated chicken infused with Indian spices and in an array of long grained basmati rice. As this dish is very heavy, it is better to serve with Cucumber Raita or Yogurt Raita which will help in digestion.