Home Style Indian Chicken Biryani

Disclaimer: This is not intended to expect a cooking blog from me.

My blog will always be open to discuss several kinds of topics. I just wanted to write this one recipe out not just for my friends, also because I need to document this somewhere myself 😛 That’s why decided to go online. Anyway, the point is that I had tried various recipes online for Indian Chicken Biryani but didn’t get that satisfaction or the best results. Today, I cooked it using my Aunt’s (Friend’s mom) recipe and I cannot tell you guys enough, but it was heavenly. All the hours of cooking was so worth I was also enjoying my happy tears. 

Here you go!

Ingredients:

Chicken – 500gm
Basmati Rice – 1.5 big cups
Onions – 3 medium / 2 large
Tomatoes – 1
Cashew nuts  – 2 table spoons
Garlic 
Ginger
Lemon – 1
Cilanthro / Coriander
Mint leaves
Chilli-powder 
Salt
Turmeric
Garam Masala powder
Biryani masala
Oil

Procedure:

1. Wash the chicken, cut in small pieces, add chilli-powder, salt and lemon, let it marinate until we need it.
2. Cut 1 large onion or 1.5 medium onions. Add oil to the pan, fry the onions. When the onions are turning brown, add cashew nuts and let them fry for few minutes. Make sure you aren’t frying them for too long as they might get burnt. Add chopped mint and cilanthro to this while turning it off and keep it aside.
3. Wash rice, cook it in a 1:2 ratio or whatever works fine for the rice you are using. Add two teaspoons of oil and a pinch of salt to this before you start cooking. 
4. Now, while the rice is left for cooking, cut the remaining onions, tomato into small pieces. You can prefer to use cut pieces of ginger and garlic or use ginger garlic paste.
5. Add oil to a pan, fry the marinated chicken pieces in this (deep frying not required), until you feel it is half cooked.
6. Now add onions to this and fry them together. When the onions are half cooked, add ginger/garlic to the pan and fry them for few minutes.
7. Now add cut tomatoes, biryani masala, garam masala, turmeric and a little bit of salt to this and keep frying until it’s properly cooked. At the end, add chopped cilanthro and mint to this and keep it aside.

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8. While you are making this masala, also make sure to keep an eye on the boiling rice, make sure to turn it off and drain the water when it’s 95% done.
9. Once rice is done, take a pot, add the masala you had made along with the chicken, at the bottom. Add cooked rice above this, and then add the mixture of fried onions and cashewnuts from our second step on the top. 
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10.Close the pot and let it cook for 5-10 minutes. Definitely make sure that you aren’t burning the masala beneath the layers. Cook it on a medium flame.

That’s it, you can now mix your rice with the onions and cashews on the top, and the masala at the bottom according to your taste and serve.

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P.S: This is “Jannath” home recipe. Thanks to Junaid for giving this to me.

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