CLASSIC CHICKEN BRYANI RECIPE / CHICKEN BRYANI BNANY KA TARIKA

              CHICKEN BRYANI RECIPE

One of the most royal dishes you can enjoy on any occasion or festival, Chicken Biryani is a dish to eat. Well, no one can resist seeing the fragrant and delicious chicken biryani recipe. If you like it, you don't have to go anywhere because we have this very easy recipe for biryani for you. So, what are you waiting for? Try this delicious chicken biryani recipe and have fun with your loved ones.

Ingredients

• 1 1/4 lbs (567 g) in bone, shredded, skinless chicken, clean and extra skin removed

Marinade

• 1/2 cup (115 grams) plain whole milk yogurt
• 1 tablespoon neutral oil
• 2 tablespoons biryani masala (prescription in post), or biryani masala purchased from sub store
• 1 tablespoon coriander powder
• 1/2 teaspoon cumin powder
• Start with 1 / 2-1 red chilli powder, 1/2 teaspoon if using store-bought biryani masala
• 1/4 teaspoon turmeric powder
• 1/4 tablespoon nutmeg powder
• Skip a pinch of cane sugar, if using store-bought biryani spices.
• Start with 2 tablespoons kosher salt, 1 teaspoon if using store-bought biryani masala

All spices

• 3 medium dry bay leaves, (sharp strap)
• 5-6 whole cloves, (cloves)
• 4-5 whole black cardamom, (Badi cardamom)
• 6 star fennel, (star anise)
• 6 green cardamom beans, (cardamom)
• 2 3 inch cinnamon sticks, (cinnamon)
• 3/4 cumin seeds (cumin seeds)
• 1/2 teaspoon whole pepper, (pepper)
• Boiled rice
• 1 3/4 cup (350 grams) old, long grain basmati rice
• 1 1/2 teaspoons kosher salt
• 1 tablespoon oil
• 1 tablespoon lemon juice or vinegar

biryani

• 1/4 cup neutral oil, and more as needed
• 2 tablespoons ghee, or all butter
• 2 (~ 400 grams) medium yellow onions, finely chopped or finely chopped
• 6-8 (1 tablespoon pile) garlic cloves, crushed
• 1 inch (1 tablespoon pile) Ginger, crushed
• 1 (75-80 grams) small tomatoes, finely chopped.
• 1-2 small green peppers (like Thai or Serrano), chopped
• 5 dried beers, (Alo Bukhara)
• 1/3 - 1/2 teaspoon kosher salt
• 1 teaspoon hot masala, can be skipped if using store-bought biryani masala.
• 1/2 tablespoon red pepper flakes, optional
• 1 tablespoon Kiora essence, depending on strength
• 1 tablespoon lemon juice

Laying / topping

• 1/2 teaspoon lick masala or hot masala
• 1 tablespoon oil
• 1/4 cup red pepper leaves, chopped
• 1-2 teaspoons mint leaves, chopped (or less red pepper)
• Mix 1/8 tablespoon yellow / orange food coloring with 1 tablespoon milk or water.
• 1 (5-7 slices) lemons, finely chopped.

For serving

•  Cucumber / vegetable raita, or
•  Red Pepper / Mint Raita (Yogurt Sauce)

Instructions

1. In a medium bowl, combine the chicken with the ingredients under the marinade. Cover and set aside or refrigerate overnight (ideally). When ready to use, allow the chicken to cool to room temperature.

2. Wash the rice thoroughly and soak it in water. Sit on one side.

3. Heat a large, heavy-bottomed pan over high heat. Add oil, ghee and onion and fry till onion is golden (-20 15-20 minutes). Dilute the pan with 3 cups of water. When the water is dry, add all the spices, garlic and ginger and fry for another 2 minutes.

4. Add the chicken to the marinade and fry until it changes color (~ 2-3 minutes). Add tomatoes, green peppers, and dried berries (aloe vera) and stir to coat. Add 2 cups of water (water covers about 1/3 of the chicken) and boil lightly.

5. Turn the heat to low (this is low heat on my stove), cover, and let the chicken cook for 30 minutes, stirring occasionally. When the chicken is cooked, move on to the next step. Once the chicken is cooked, turn off the heat.

6. Meanwhile, prepare the rice. Place a medium pot on high heat and bring 7 cups (1.75 quart) of water to a boil (see tip). Stir in salt, oil, and lemon juice / vinegar. When the water boils, take it out and add rice. Stir, and bring it back to a boil. Once it boils again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just chopped and cooked. It should not be dirty when pressed between your fingers. (See Note 1) Remove and set aside.

7. Undo the chicken. Turn the heat up to medium to fry any excess water for 2-3 minutes. Add salt, hot spices, and red pepper flakes (if desired) for further heating. The oil will be separated from the spice. Turn off the heat. Add water and lemon juice and mix well.

Steaming ('Dum')

1. If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala.

Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.

2. If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. (See Note 2) Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.

Notice

Tip: When boiling anything, cover it with a lid so that it boils quickly.

Note 1: How long you boil depends on the age of your rice (5 minutes for old rice, 4 for small / newly cut rice). Rice should only be edible, but not fully cooked, as it is more likely to break during steam / dam if it is allowed to cook completely. See how to fix rice overcooked or undercooked.

Note 2: The purpose is to keep as much steam inside as possible.