With every mention of biryani, you are always reminded of the typical Hyderabadi Biryani. Different and unique in their cooking styles, several easier versions of the biryani have made way too. Chicken biryani is the easier version adapted from the process-oriented Hyderabad Biryani.
The humble chicken biryani is all about cooking together or folding together the rice and chicken and does not really call for layering and marinades. Of course you could always tweak and twist to accomplish fine results. Several famed restaurants have their signature style biryanis, trying to stay a notch above each other. Whatever the style be, the ever famous chicken biryani is always served with an egg, raita and brinjal thokku in most of the southern states of India.
a) In a heavy based pan add oil and saute the chicken ingredients- cloves, cinnamon, cardamom, star anise, followed by garlic and onion.
b) Once browned add the ginger- garlic paste and cook till the raw smell is gone.
c) Add the tomatoes and cook till mashed, followed by the spices chili powder, coriander powder, biryani powder, salt and turmeric.
d) Reduce heat completely and add curd, mix well.
e) Once cooked add the chicken pieces and cook till half done. Let the chicken simmer.
a) While the chicken is simmering, pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
b) Cook the rice with all the condiments as well the saffron strands soaked in water. Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled. Keep aside.
a) Gradually incorporate the chicken masala into the rice, slowly folding it in the rice. or
b) You could follow the layering technique used in dum biryani.
c) Place a layer of rice followed by the caramelized onions and garlic and top with chicken. Repeat the process till the rice and chicken have been completely layered.
d) Cover with a lid and let the rice and chicken cook together for additional 10-15 minutes on medium heat.
a) It takes an expert to fold the rice and chicken without hampering the appeal factor. The layering technique makes the mixing of the long grain rice easy and prevents it from breaking.
b) Some chicken biryani style follow cooking of rice and meat together instead of two different processes. Again, this method requires careful tending as excess of water could make the rice soggy and less water could leave the chicken raw.
Time taken: Prep Time - 20 mins, cook time - 25-30 mins
Long grain rice- 2 cups
Bay leaf- 2- 3
Cardamoms- 2-3 pods (bruised)
Ghee- 1 tsp
mint leaves- 1/2 cup
star anise- 1
cardamom- 1 (bruised)
water- as required
salt- according to taste
Chicken- 500 gms
Onion- 2 (thin sliced)
Tomato- 2 (chopped)
Oil- 3-4 tbsp
Curd- 1/2 cup
Ghee- 2 tbsp (optional)
Cinnamon sticks- 1 ( small pieces)
ginger paste- 1 tsp
garlic paste- 1 tsp
salt- according to taste
Garlic- 1/2 tsp (chopped)
sugar - 1/4 tsp
Chili powder- 1 1/2 tbsp
Coriander powder- 1 tbsp
turmeric powder- 1/4 tsp
Biryani masala- 2 tbsp store bought or
make at home:
1-2 small piece cinnamon stick,
3-4 cardamom, 1 tsp shahi jeera,
12-14 peppercorns, roast all and grind to powder