Sunday, 8 April 2012

Shilpa's Chicken Biryani


Chicken Biryani is a favorite among most of my friends. 
The word biryani is derived from the Persian word "Birian" which means "fried before cooking".
This Biryani is my own creation and the easiest and fastest way to make Biryani that tastes like the Biryani served in restaurants.

Ingredients:
Basmati rice - 2 cups
Chicken - 1/2 kg (preferably with bone for enhanced taste)
Onions - 3
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
salt - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Curd - 1/2 cup
Water - 2 cups
Ghee - 4 tsp
Method:
Wash the chicken pieces and keep aside.
Finely chop 2 onions and fry them in 2 tsp of ghee until golden brown and crisp. Allow to cool.
Now crush the onions with your hands, and add to the chicken pieces, along with all the spices, ginger, garlic pastes, curds and salt.
Mix well and allow to marinate in the refrigerator for atleast 2 hours.
Thinly slice the other onion and keep aside.
There are 2 ways of making the biryani:
1. Using cooker - Add 2 tsp ghee in the cooker, fry the sliced onions till golden.
Add the washed basmati rice and fry for a few minutes till you get a nice aroma.
Now add the chicken pieces only and fry for 2 mins. 
Now add 2 cups water along with the remaining marinade, seal the cooker and simmer for 10 mins after the 1st whistle.
Allow the cooker to cool ie for about 15 mins and then serve.
2. Using normal heavy bottomed pan or vessel - Add 2 tsp ghee in the vessel or pan, fry the sliced onions till golden. Add the washed basmati rice and fry for a few minutes till you get a nice aroma.
Now add the chicken pieces and fry for 2 mins.
Now add 2 cups water along with the remaining marinade and cover the vessel and seal all sides of the vessel using chapathi dough/atta to give the "Steam effect".
Simmer for 10 mins and switch off the heat.
The rice and chicken will cook in its own heat.
Allow the vessel to cool for about 15 mins then serve.

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