Marination ingredients for chicken biryani
- ½ kg chicken (or 1.l lbs) use chicken on the bone or chopped fillets
- 3 tablespoons plain yogurt
- 1 ¼ tablespoons ginger & garlic minced & crushed
- ½ tsp salt
- ¼ teaspoon turmeric
- ½ to 1 teaspoon red chilli powder
- ½ to 1 tablespoon garam masala
- 1 tablespoon Lemon juice (optional)
For the rest of the dish
- 2 cups basmati rice
- 2 tablespoon ghee or oil
- 1 large onion sliced thinly
- ¼ to ½ cup mint (chopped - about 12 to 15 leaves)
- 1 green chili, slit or chopped
- 1 tin coconut milk
- 1 tin chopped tomato
- ½ teaspoon red chili powder (optional)
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 3 cups water or coconut milk
- ¾ teaspoon salt to sprinkle in water
- 2 tablespoon fried onions (optional)
Whole spices (just use what you have of the below)
- 1 bay leaf
- 4 green cardamom
- 4 to 6 cloves
- 1 inch cinnamon
- 1 Star anise
- ¾ teaspoon jeera or cumin seeds
- To a bowl, add yoghurt, ginger garlic paste, ½ tsp salt, garam masala powder, turmeric and chili powder
- Mix up well and taste the marinade. Add more salt and spice if needed.
- Make gashes on the chicken. Add it to the marinade and set aside for 1 hour.
- Rinse basmati rice and soak for 30 mins then drain to a colander.
- Heat ghee or oil in a pressure cooker or pot.
- Sauté whatever whole spices you have - bay leaf, cardamoms, cloves, cinnamon, star anise, jeera - for a minute then add onions and fry evenly stirring often until light brown.
- Shake off excess marinade and add the marinated chicken and sauté for 5 mins on medium heat. (Keep the remaining marinade for later)
- Cover and cook on a low flame until the chicken is soft, cooked, and tender.
- Sauté to evaporate any excess moisture in the pot.
- Add the remainder of the yoghurt marinade, mint, green chili, red chili powder and 1tsp garam masala.
- Mix everything well and layer chicken evenly at the bottom.
- Spread rice in a layer over the chicken.
- Pour 3 cups of water or a tin coconut milk into a bowl. (If cooking in a pot use 3 ½ cups water). Add ½ to ¾ tsp salt and mix, then taste the water. It must be slightly salty.
- Level the rice if needed. Sprinkle mint and fried onions if using.
- If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still undercooked or hard, sprinkle some hot water and cook further. Pressure Cooker method - Set the flame to medium, cover and place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further. Rest until the pressure settles.
- Fluff up the chicken biryani with a fork and serve from top to the bottom layer, so each serving gets some rice and chicken. Serve with yogurt raita.
Recipe courtesy of Mindi Keane of mamanagis.ie