Mughlai Chicken Biryani

Biryani is K’s favourite dish and lately I have been trying out a few different variations over the the weekends, this being one of them. I know the ingredients list looks a bit lengthy, but trust me it’s worth going through the steps just to taste the finished product. It’s just so flavourful and delicious. This recipe even passed with the 3 year old  and that is always a good sign! If you are ever in the look out for a biryani recipe to make for your guests, this is definitely the one! If you give it a try, please let me know 🙂 Happy reading …

  • Servings: 4-serving
  • Difficulty: medium
  • Print

Biryani is K's favourite dish and lately I have been trying out a few different variations over the the weekends, this being one of them. I know the ingredients list looks a bit lengthy, but trust me it's worth going through the steps just to taste the finished product. It's just so flavourful and d

Summary

  • Cuisine: indian
  • Course: main course
  • Cooking Time: 45 mins

Ingredients

8 chicken drumsticks
2.5 cups rice
3 tbsps garlic paste
3 tbsps ginger paste
1 tsp garam masala powder
1 tsp biryani masala powder
1/2 tsp chile powder
1 tsp coriander powder
1/2 cup yoghurt
1/2 tsp cumin
2 cloves
2 bay leaf
2 pods cardamom
1 cinnamon stick
2 onions diced
2 green chile slit lengthwise
2 juicy tomatoes chopped
1 cup chopped mint & coriander leaves
3 drops Red food coloring (optional)
to taste Salt
2 tbsps oil
2 tbsps ghee

Steps

  1. First we begin by marinating the chicken. Remove the skin and wash the chicken pieces well. I prefer chicken drumsticks, but you can always use thighs, breast meat or a combination of them all. In a large bowl, mix together the the yoghurt, garam masala, biryani masala, ginger and garlic paste, some salt. Add the chicken to this, mix well to combine and let this marinate for atleast 1 hour in the fridge.
  2. Wash and soak the rice and let this soak for 15mins,after which you drain the water out and set aside.
  3. When it is time to make this amazing dish, heat both the oil and ghee (clarified butter) in a heavy bottom large pot. Add the bay leaf, cardamom pods, cinnamon, cloves, cumin seeds.
  4. Next add the onions, chile and also the mint and coriander leaves. Cook this on medium low heat. Once the onions have softened, add the tomatoes and continue to saute.
  5. Add the marinated chicken along with the chile and coriander powder and mix well to combine. I reduced the heat to low and allowed this to cook for about 7minutes.
  6. Then I added about 5 cups of water and also the rice. Also add some more salt. I then covered this pot and let it cook on medium low heat. If you are making this in a pressure cooker, pressure cooker it for just a whistle.
  7. Now to the optional step of the food color. Add a few drops of red food color and let it sit for another 5 minutes.
  8. Gently fluff the biryani and transfer to a serving dish.
  9. I garnished it with some lemon wedges and onion slices. A boiled egg goes great with it.
  10. Serve this biryani when its hot along with a cooling raita.

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