AUTHENTIC SPICY CHICKEN BIRYANI
Since my husband is from southern India, I make Indian cuisine 5-6 days a week. Indian cooking is some of the healthiest in the world. Below I have shared the very best biryani recipe with all of you, one of the most coveted dishes in India. It is purely authentic and I did not "Americanize" any part of it. This is one of my husband's favorite dishes. For vegetarians, you can make this using tofu, but skip the pressure cooker step and boil the rice instead. Also, please note that the salt is very important in Indian cooking, as it brings out the flavor of the spices in the recipe. Do not try to use any less salt.
Provided by CityDoors
Categories Curries
Time 1h42m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
- Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
- Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
- Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
- Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
- Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
- Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
- Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
- When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.
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- Wash the rice in several changes of water in a bowl. When you first do this, the water will turn milky white. Continue washing until the water runs almost clear. Continue soaking the rice for an hour.
- Heat a six litre pan over medium high heat and add the oil. When visibly hot, stir in the whole spices and infuse into the oil for about 30 seconds. Add the chopped tomatoes, garlic and ginger paste, chilli paste and half the fried onions and bring to a simmer.
- Now add the ground spices and water and simmer for about 3 minutes. Stir in the yoghurt into the sauce and add the potato pieces and continue simmering until the potatoes are about 50% cooked through. This should take about 5 minutes.
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- In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
- Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.
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