(Prep time-10 minutes, Cook time-40 minutes)
My husband tells me every time I make biriyani that I haven’t uploaded a recipe on my blog yet which is contradictory to my Instagram handle, so here we are! \_(- -)_/ 😀 . Biriyani is a hearty meal loved by all and is usually made during special occasions or on Sundays due to its elaborate meal prep. Well, my recipe here is so simple that you would want to make it whenever you crave for this lip-smacking delicacy. Since this is a layered biriyani, there a couple of extra steps but you will not have to worry about your rice turning mushy or not having enough seasoning. I have made this a dozen times and it turns out perfect every time!
- Bone-in Chicken pieces – 1 kg
- Ginger garlic paste – 1 ½ tablespoons
- Salt – 2 teaspoons
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 tablespoon
- Kashmiri red chilli powder – 2 teaspoons
- Coriander powder – 1 tablespoon
- Cumin powder – 1 tablespoon
- Yogurt/curd – ½ cup
For the curry :
- Oil – 2 tablespoons
- Onions – 1 medium, finely chopped
- Tomatoes – 1 large, chopped
- Green chillies – 1 large
- Ginger garlic paste – 1 teaspoon
- Salt to taste
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Chicken masala or any homemade masala – 1 tablespoon
- Basmati rice – 2 cups
- Oil – 1 teaspoon
- Bay leaf – 2
- Cloves – 3
- Cinnamon stick -1 ½ inches long
- Whole cardamom – 2
- Salt – 1 teaspoon
- Onions – 1 cup , thinly sliced (for frying)
- Coriander leaves/cilantro – a handful, chopped
- 5 saffron strands + 4 tablespoons warm milk
- Ghee – 1 tablespoon
- Oil – ¼ cup (for frying the onions)
- Marination: Marinate the chicken pieces, with all ingredients listed under marination, overnight or for a minimum of 30 minutes in the refrigerator.
- Rice: In a huge stock pot, rinse and boil 2 cups of long-grain rice in 4-5 cups of water. Drizzle a teaspoon of oil and add salt and the spices listed under ‘rice’. Cook the rice until half-done. It should be a little firm to touch. Remove from stockpot, Drain excess water and keep aside.
- Curry: In the same pot, heat two tablespoons oil and saute onions and green chilli until golden. Add in tomatoes and saute till slightly mushy. Add ginger garlic paste, saute and mix in salt, turmeric, chilli powder and chicken masala.
- Once the oil releases drop in the marinated chicken pieces and mix thoroughly. Close and let it cook for 15 minutes in medium heat stirring once in a while. Add 1 ½ cups of water and let it cook for another 15 minutes until the chicken is well cooked and you get a smooth gravy. Check for seasoning. The gravy should be slightly salty since it will balance out the plain white rice.
- Fried onions: Meanwhile in a small pan, heat ¼ cup oil and fry the onions until golden brown. Be careful not to burn it. Drain the oil and keep aside.
- Once the chicken is cooked, remove half of the chicken pieces with the gravy and place in a bowl. Now we will start layering.
- Layering: spread the leftover chicken gravy evenly on the bottom and layer half of the basmati rice onto the gravy. Add half-portion of fried onions and coriander leaves. Top it with another layer of the chicken gravy (which we saved earlier) and spread the last half of the basmati rice. Scatter the fried onions and coriander leaves. Pour the warm saffron milk over it and finally drizzle 1 tablespoon of ghee. Close with a tight lid or fitted plate so no steam can escape. Secure tightly by placing a heavy object on top of the plate. Let it cook on a very low flame for 10 minutes and turn off the stove. (You can also layer this in an aluminium container and secure with an aluminium foil and bake for 10 minutes @360 degrees F. )
- While serving DO NOT mix the rice but serve it with equal portions of the rice and gravy as the layers should be prominent. Enjoy hot with a boiled egg, raita and gutti vankaya curry.