CHICKEN BIRYANI
Ingredients:
- 2 cup – Basmati Rice
- 5 tbsp – olive oil/ vegetable oil (3 for chicken and 2 for boiling rice)
- 1 – large onion
- 2 – large tomato
- 1 teaspoon – ginger paste
- 1 teaspoon – garlic paste
- 500 grams – boneless and skinned chicken fillets
- ½ packet – Bombay Biryani Masala
- 50 grams – fresh mint leaves
- 50 grams – fresh coriander leaves
- ½ tsp. – saffron (soaked in 1/4thcup milk)
- 1 tsp. – cumin seed powder
- 2 tsp. – coriander seed powder
Preparation:
- Wash and soak rice for 10 minutes.
- Wash chicken, cut it into big cubes.
- Finely chop 1 onion and also the tomatoes.
- Chop mint leaves and coriander leaves keep aside.
- Soak saffron strands in milk by crushing it on your finger tips.
Method:
- Take a sauce pan with 5 cups of water and put it on heat. Add 2 tbsp. of oil.
- Add right amount of salt to the water.
- Add 1 tsp. cumin seeds and 2 green cardamoms to the water.
- Drain water from your soaked rice andadd all the rice to boiling water carefully.
- Boil rice until they are cooked.
Please be careful while cooking rice. Don’t overcook them. When you stir them; make sure the stirring is not vigorous. Use fork to fluff them up.
How to check your rice:
Take a grain of rice in your finger and try to mash it. It should getmashed, but not too quickly.
- When rice is done remove it from heat and drain it in a colander and keep it aside.
- Now take a large pan, heat oil and cook 1 chopped onion until golden brown (cook your onion on a medium heat).
- Add chopped tomatoes, ginger paste and garlic paste. Cook for 2-3 minutes.
- Add Shan Bombay Biryani Masala, coriander powder, cumin powder and salt to it.
- Now add all the cubed chicken to it and a little water (about 2 tablespoon), so that chicken does not stick to the bottom of the pan. Cover the pan and cook chicken at low heat. Set aside when chicken is fully cooked.
Layering your Biryani
- Take a deep microwave safe dish and 1st layer it with some rice at the bottom.
- Make 2nd layer with some chopped fresh coriander leaves, fresh mint leaves.
- Your 3rd layer will comprise of cooked chicken.
- Now repeat these layers once or twice depending upon the depth of your bowl, making sure the last and top most layer is rice.
- Now add saffron milk by sprinkling it on top of the whole layered biryani.
- Sprinkle some fresh coriander leaves and some orange color (if you wish) on top.
- Cover the pot carefully with cling film.
- Microwave it for 3-4 minutes just before serving.
Garnish & Serve:
- Open the Biryani in front of your guest.
- Now gently mix your Biryani layers and serve hot with a nice raita.
Variation:
- You can also use vegetables or lamb instead of chicken…