Chicken Biryani

A community recipe by Mithai

Not tested or verified by Nigella.com

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Introduction

It is rice and chicken cooked together with various spices. It is considered a Moghul dish, and had a prominent place in the kitchens of the Kings and Emperors. It is a bit time consuming, but the result is nothing less than fit for a King. There are various kinds of Biryani, but this is how I make it.

Ingredients

Serves: For 4 persons.

Metric Cups

500 grams basmati rice
1 kilogram chicken thighs (skinned)
250 millilitres plain yoghurt
½ teaspoon sugar
1 tablespoon ground coriander
1 tablespoon cumin
2 tablespoons ginger and garlic paste
1 teaspoon turmeric
2 teaspoons red chilli powder
2 teaspoons garam masala
4 cardamom pods (green)
2 black cardamon pods
5⅛ centimetres cinnamon sticks
6 black peppercorns
6 cloves
1 leaf mace
½ teaspoon nutmeg
2 tablespoons rosewater
oil
2 large red onions (finely sliced)
1 tablespoon caraway seeds
1 tablespoon butter / ghee
1 pinch of saffron
3 tablespoons milk
1 salt dough (of plain flour and water) the size of a grapefruit

17⅔ ounces basmati rice
2⅕ pounds chicken thighs (skinned)
9 fluid ounces plain yogurt
½ teaspoon sugar
1 tablespoon ground coriander
1 tablespoon cumin
2 tablespoons ginger and garlic paste
1 teaspoon turmeric
2 teaspoons red chile powder
2 teaspoons garam masala
4 cardamom pods (green)
2 black cardamon pods
2 inches cinnamon sticks
6 black peppercorns
6 cloves
1 leaf mace
½ teaspoon nutmeg
2 tablespoons rosewater
oil
2 large red onions (finely sliced)
1 tablespoon caraway seeds
1 tablespoon butter / ghee
1 pinch of saffron
3 tablespoons milk
1 salt dough (of plain flour and water) the size of a grapefruit

Method

Chicken Biryani is a community recipe submitted by Mithai and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the chicken thighs into 2 by separating the upper thigh and drumstick.
Into the chicken, add the yoghurt, cumin and coriander powder, turmeric, chilli powder, garam masala powder, ginger-garlic paste, 1tbsp rose water, 2tsp salt, 1tbsp oil.
Mix well and marainate for 2 hrs.
Soak the basmati rice in water for 30 mins., and the saffron threads in lukewarm milk
Deep fry the onion slices till light golden brown.
Keep aside.
Bring 3lts of water to boil. Add 2-3tsp salt, caraway seeds, 1tbsp oil. Add rice to boiling water, cook till 50% done. Drain immediately.
Turn the heat on to medium under a deep, heavy bottomed pan (of 5lts capacity and 8-9" in diametre). It should have a lid.
Add 2 tbsp oil, and into the hot oil add the whole garam masala. Stir for 30sec. till aromatic. Now add the chicken with all of the marinade to the pan. Spread the chicken out covering the entire bottom of the pan
Sprinkle the nutmeg powder. Now spread the still hot rice on top of the chicken, evenly. On top of the rice, sprinkle 1tbsp rose water, 1tbsp ghee, the saffron-milk, and lastly the fried onions.
Roll the dough into a thin pipe, and put around the circumference of the lid. Now put the lid on the pan and press gently. The dough will seal the pan, preventing any steam to escape. Cook on high heat for 5mins., on medium heat for 10mins., and on low heat for 15mins.
Then turn of the heat and let it stand for 5 mins before opening the lid.

Cut the chicken thighs into 2 by separating the upper thigh and drumstick.
Into the chicken, add the yoghurt, cumin and coriander powder, turmeric, chilli powder, garam masala powder, ginger-garlic paste, 1tbsp rose water, 2tsp salt, 1tbsp oil.
Mix well and marainate for 2 hrs.
Soak the basmati rice in water for 30 mins., and the saffron threads in lukewarm milk
Deep fry the onion slices till light golden brown.
Keep aside.
Bring 3lts of water to boil. Add 2-3tsp salt, caraway seeds, 1tbsp oil. Add rice to boiling water, cook till 50% done. Drain immediately.
Turn the heat on to medium under a deep, heavy bottomed pan (of 5lts capacity and 8-9" in diametre). It should have a lid.
Add 2 tbsp oil, and into the hot oil add the whole garam masala. Stir for 30sec. till aromatic. Now add the chicken with all of the marinade to the pan. Spread the chicken out covering the entire bottom of the pan
Sprinkle the nutmeg powder. Now spread the still hot rice on top of the chicken, evenly. On top of the rice, sprinkle 1tbsp rose water, 1tbsp ghee, the saffron-milk, and lastly the fried onions.
Roll the dough into a thin pipe, and put around the circumference of the lid. Now put the lid on the pan and press gently. The dough will seal the pan, preventing any steam to escape. Cook on high heat for 5mins., on medium heat for 10mins., and on low heat for 15mins.
Then turn of the heat and let it stand for 5 mins before opening the lid.