Chicken Biryani – Recipe of The Month

Chicken biryani brings back memories from my initial days of being married. My mother-in-law was very fond of chicken biryani, and whenever my husband and I would step out for dinner alone she would ask us to get a take away of the biryani, and soon it became an unsaid rule any time we went out. It was a real pleasure to watch her eat her favorite chicken biryani. She’s since passed away but every time I cook chicken biryani I so wish that she could be the first one to taste it.

The word “biryani” is derived from the Persian word “birian”, which means “fried before cooking” and “birinj”, the Persian word for rice. There are various theories related to the origin of this scrumptious dish. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen.

Chicken Marinade
• 1 tablespoon vegetable oil
• 10 grams garlic (grated)
• 10 grams ginger (grated)
• Chili powder (to taste)
• 1 tablespoon garam masala
• Hung curd or thick plain yogurt
• Salt to taste
• 750 grams skinless chicken (I used leg pieces) For Rice
• 6 cups water
• Salt to taste
• 5 pods green cardamom (smashed)
• 1 stick cinnamon
• 2 bay leaves
• Basmati rice (~2 cups) For Garnishing and Cooking
• 3-4 tablespoons ghee (clarified butter)
• 2 medium onions (sliced thin)
• 10-15 cashews
• Handful cilantro leaves
• Handful mint leaves
• ½ cup milk
• Few strands of saffron
• 1-2 bay leaves
• Few black peppercorns
• 1 cinnamon stick

1. Heat 2 tablespoons of ghee in a wok and fry onion slices till golden brown. Drain and place on an absorbent paper. Fry cashews till slightly brown, drain and place on an absorbent paper. Put the strands of saffron in the milk and set aside.

2. Now, take chicken pieces in a bowl. Add grated ginger, grated garlic, salt and mix well. Add the garam masala powder, red chili powder, half of the fried onions, yogurt and 1 tablespoon of oil and mix. Let it marinate for about two hours.


3. Heat water in a deep pan and add rice, salt, bay leaves, five green cardamoms, one cinnamon stick and cook till three-fourth done. Drain the water and set aside.

4. Heat two tablespoons of ghee in a pan; add cinnamon sticks, bay leaves, black peppercorns and sauté. Add marinated chicken, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.



5 Now heat a spoonful of ghee in a thick-bottomed pan. Spread half the pre-cooked rice into a layer. Spread the chicken over the rice. Sprinkle torn mint leaves. Spread the remaining rice on top of the chicken layer. Garnish it with remaining fried onions, cilantro leaves, fried cashews and sprinkle saffron milk. Cover and cook under dum for 15-20 minutes on a very low fire. (Dum basically means that the steam should not escape out and the contents are cooked on very low fire. You can achieve this by sealing it with flour dough or putting weights on the top of the lid.)






Share this story, choose your platform!

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on google
Share on linkedin
Share on reddit
Share on vk
Share on email
About the author:

Leave a Comment

Does Coffee Cause Inflammation? Myths and Misconceptions

This delicious morning brew is a must part of our daily routine. The beverage is hard to say no to because of its luscious taste and aroma.  Plus, it gives you the energy boost you need to start your day! While drinking a cup of rich, creamy coffee may give you a shot of stamina,

Read More »

Authentic Italian wines

ALL COOL MADE EASY Thiên nhiên đã dạy cho chúng tôi Thời gian là kim chỉ nam của chúng tôi: chậm và không ngừng trôi, thời gian đã dạy cho chúng tôi phải hành động đúng lúc, quan sát sự thay đổi của mùa màng, của những ngày nắng và mưa. Thiên nhiên đã ban

Read More »

What Makes A Wine Expensive | Factors And Characteristics

You have undoubtedly spent a lot of time looking around your local wine shop in pursuit of that $5 bottle that tastes like a $20 bottle or the $15 wine that could easily pass for a $100 bottle. What are the fundamental reasons wine is so expensive? And are these elements genuine or made up?

Read More »

Top 10 Indian Foods That Are Must Try

India is a country that can impress you at every step of the way. Whether it is the culture, scenic view, geography, history, and even foot – every thing of the nation will mesmerize you and overwhelm you. If you are a foodie and love to explore different cuisines of India, then the country welcomes

Read More »

7 Different things You Can Pair with Your Coffee

Coffee is a must-have drink for most people. But having it plain with no side snack or dish can affect your stomach lining. Fortunately, you can pair coffee with all kinds of food, from spicy dishes to pastries. Also, you can use different healthy oils, such as MCT oil, and gain all the benefits of MCT

Read More »

Eat Your Way Through Hong Kong in a Day

Taste Hong Kong: One-day journey through culinary diversity Want to eat like a Hong Konger? Hong Kong is one of the world’s great food cities and its cuisine is world-renowned for being incredibly rich, influenced by Cantonese, European, Japanese, Korean, and Southeast Asian flavors. There’s literally something for everyone, at any time of day. Morning

Read More »