Chicken Biryani
Call me a thief if you want (you better not as i am bringing you such good dishes) but i will not let the internet codes and copyrights hide one of the greatest Mughal Empire's invention; Biryani.
This cuisine is nothing less than excellente! At least Mughal's did one thing right and i will be ever so grateful to them for doing so. Taj Mahal comes second to biryani, if you don't believe me, wait until you get your hands on this recipe and if you are still not convinced. Then maybe someone should tie you down for a week without anything to eat and later give you Taj Mahal as food, that will teach you some lesson.
Jokes apart, guys and girl be ready to do, what you do the best for your essays and assignments; copy and paste (university students get my joke).
Here is the recipe:
Ingredients Quantity
Chicken............................................... 1 Kg
Onions................................................. 1 medium size thinly sliced not chopped
Tomato................................................ 2 medium size
Oil....................................................... Enough to deep fry the onions
Yogurt................................................. 1 cup
Ginger Garlic Paste............................. 2 Tbsp
Cloves................................................. 9 pieces
Cardamom........................................... 6 pieces
Black Cardamom................................. 4 pieces
Cinnamon............................................ 2 inch stick
Whole Black Pepper............................ 8 pieces
Black Pepper Powder.......................... 1 Tsp
Cumin Seeds........................................ a pinch
Salt....................................................... to taste
Red Chilli powder................................ 3/4 Tbsp
Coriander Powder................................ 1 Tsp
Rice...................................................... 2 1/2 glass
Orange Color........................................ a pinch
Garam Masala....................................... 1 Tsp
Green Chilies........................................ 4 or 5 pieces
Kewara Water....................................... 2 Tbsp
Fresh Coriander..................................... handful chopped
Mint leaves............................................ Handful
I know these are the same things you guys always add to make the Biryani you regularly do but it is the way you cook that matters not the ingredients. So be ready for the magic.
I will explain fast so bear with me please (not talking but you are reading so it is all the same)
1) Deep fry the thinly sliced onions in oil. After they turn dark brown take them out.
2) Add 1/2 cup of yogurt, tomatoes, and fried onions into a blender and blend them.
3) In a wok add some oil and fry the ginger garlic paste in it for a bit.
4) Now add the chicken in the wok. At medium heat let it cook until it changes its color to golden brown.
Do not stir too much.
5) Now add half quantity of each; cloves, cardamom, black cardamom, cinnamon, whole black pepper and cumin seeds.
6) Cook this all, until you see all the water has dried up.
7) Now add the mixture from the blender, the Red Chilli Powder, Coriander Powder and salt to taste in the wok.
Let it cook until almost all the water has dried up again and a thick gravy is all that is left.
8) In another pan, add rice (no need of soaking them, just make sure you rinse them properly before cooking) salt, the rest of cardamom, cinnamon, black cardamom, cloves and whole black pepper.
9) Let it cook until the rice are properly done.
10) Now drain them in a colander.
Coat a large pan (enough to hold all the rice and chicken together comfortably) base with oil.
11) Now spread half of the rice as a layer in the pan so chicken can sit on the bottom layer of the rice.
12) Put the chicken on the layer of rice.
13) Cover this layer again with rice that is left.
14) Now take the food color and add the Kewara water to it and empty the glass on top of the rice, coloring them beautifully.
15) Sprinkle the garam masala on the top and cover the dish with a lid and let the pan sit on low heat for about 10-15 mins.
Meanwhile, the secret to this dish is RITAAAA!!!
Take the rest of yogurt, add fresh coriander, mint leaves, salt, black pepper, cumin seeds and green chilies and blend this all.
Now enjoy the AMAZING dish that i have just shared with you and do not forget, RITA is as important as the dish.
Cheers,
Until Next Time
A.G
P.S There is no picture of biryani because i ate it without taking a picture so if you want to see how it looks like you better cook it for yourself and look at it. STOP staring at other peoples food.
