Cuisine : Authentic Chicken Biryani- how to prepare

 



Chicken Biryani is a rich and aromatic dish, blending flavorful spices, marinated chicken, and fragrant basmati rice. This traditional recipe results in a perfectly layered biryani with tender chicken, golden fried potatoes, and a heavenly aroma from saffron and rose water.

Ingredients:

  • 500g chicken, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 250g basmati rice
  • 1 teaspoon onion paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 4 teaspoons plain yogurt
  • 2-3 potatoes (fried with salt, turmeric, saffron, mustard oil, and a little royal biryani spice mix)
  • 5-6 bay leaves
  • 1 teaspoon rose water
  • 2 teaspoons kewra water
  • Fried onions for garnish
For Boiling the Rice:
  • 6 cups water
  • Salt to taste
  • A spice bundle (wrapped in a clean cloth) with cinnamon, cardamom, cloves, nutmeg, and mace
For Layering:
  • Saffron infused in warm milk
  • 1 tablespoon ghee
  • A mix of rose water, kewra water, and sweet essence

Method:

  1. Marinate the Chicken:
    In a bowl, mix chicken with salt, turmeric, ginger paste, garlic paste, onion paste, coriander powder, red chili powder, kewra water, royal biryani spice mix, and yogurt. Let it marinate for 1 hour.

  2. Prepare the Rice:
    Wash and soak the basmati rice for 30 minutes. In a pot, bring 6 cups of water to a boil. Add salt and the spice bundle (wrapped in cloth) containing cinnamon, cardamom, cloves, nutmeg, and mace. Once the water is boiling, add the rice and cook until 80% done. Drain the excess water and set the rice aside, keeping the spice bundle for later use.

  3. Cook the Chicken:
    Sauté the marinated chicken in a pan until it is well-cooked and the spices are well combined.

  4. Layering the Biryani:

    • Heat ghee in a large pot.
    • In a small bowl, mix rose water, kewra water, and sweet essence.
    • Place bay leaves at the bottom of the pot.
    • Layer the pot with fried potatoes, cooked chicken, a portion of rice, fried onions, and a sprinkle of royal biryani spice mix.
    • Repeat the layering process.
    • Drizzle the rose-kewra water mixture on top and finish with saffron-infused milk.

  5. Dum Cooking:
    Cover the pot tightly and cook on low heat for 30 minutes to allow the flavors to blend. Turn off the heat and let it rest for 10 minutes before opening the lid.

Serve hot with raita or salad for a complete meal!


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