Chicken Biryani is a very spicy rice dish that is cooked with meat (sometimes with vegetables). It is served as a single dish. It is a popular dish throughout the all over Pakistan subcontinent.
Households in India, UK, Pakistan, and Bangladesh spend hours cooking Biryani for special occasions. Some restaurants are very famous for their recipes for Biryani, which specialized in this dish.
Because of its intense spice flavor, which combines perfectly with meat and rice, Chicken biryani became a royal dish during the Mughal Empire.
It remained the most desired dish among all Hindus. The Chicken biryani cooking process is considered a perfection of culinary art.
Each region adapted the original recipe in its way. So there is an excellent variation of chicken biryani recipes with different combinations of meat and vegetables. Spice blends vary by region. But the basic concepts remain the same.
Among the varieties, the most famous are Sindhi biryani, Hyderabadi Biryani, Malabar Biryani, Calcutta biryani, Lucknowi biryani, Mughlai biryani, etc. The preparation of Biryani is done in several steps.
Ingredients of Chicken Biryani
1 chicken, about 1 kg, cut into pieces
3 medium onions, chopped
2 teaspoons garlic paste
2/2 teaspoons of ginger paste
1 cup of yogurt
2 tomatoes and 2 teaspoons of tomato puree
1 teaspoon powdered red pepper
2 teaspoons of coriander powder
1/4 teaspoon turmeric & Salt
100 g spinach
4 tablespoons of oil
2 medium onions, minced
1/5 tablespoon of grapes
1 tablespoon almonds
2/5 tablespoons chopped fresh coriander leaves
2 tablespoons chopped mint
2 chopped green peppers
1 teaspoon garam masala
1/4 teaspoon saffron
50 ml of milk
1/4 teaspoon rose
3 cups washed and pre-soaked basmati rice
2 tablespoons of oil
5 green cardamoms
6 cups chicken broth
Directions of Chicken Biryani
Heat oil in a saucepan. Throw in the cloves and cardamoms, then the rice, and brown for 4-5 minutes.
Add the broth, water, and salt.
Cook the rice until the water is completely absorbed. Remove the cover. Aerate the rice with a fork and let cool.
Cooking chicken: heat 4-5 tablespoons of oil in a heavy-bottomed saucepan.
Saute the almonds until they take on a lovely golden hue. Remove them from the pan. Proceed in the same way with the grapes—Fry the sliced onions.
Mash the saffron in 1-2 teaspoons of milk. Add the rest of the liquid (1/2 cup). Stir in about 1/4 teaspoon of rose essence.
In the same pan, prepare the chicken with 3-4 tablespoons of oil. Add the cinnamon and cloves, and when they change color and shape, add the chopped onions and fry until they turn brown.
In a bowl, combine the garlic and ginger paste, chili, coriander powder, turmeric and salt, and 1/2 cup of water and pour into the pan.
Cook 2-3 minutes then, and only then, stir in the beaten yogurt and the diced tomatoes. Cook over low heat until the spices and oil begin to separate.
Add the chicken. Cook 5-8 minutes, then add 1/2 cup of hot water. Cover and cook until cooked through. The sauce should cover the pieces well.
After 10 minutes, sprinkle with two dl of water, cover, and cook for about 40 minutes over low heat.
When the liquid in the casserole has reduced by nearly half (about 1/4 hour), add the spinach. Simmer the remaining time.
Use a baking dish. Pour 1-2 tablespoons of oil into the bottom of the bowl.
Divide the rice into three equal parts and the chicken curry into two parts. Pour a portion of rice into the bottom of the dish.
Add a little of the rice and saffron mixture. Then sprinkle with fried onions, raisins, spices, green peppers, chopped cilantro, and mint leaves. Cover and repeat the process. Then distribute a little saffron on top and sprinkle the rest over the rice.
Cover with aluminum foil and replace the cover. Put a 1/2 hour in the oven at temperature.
Stay Healthier Note
As you can see, it takes a lot of time and patience to prepare Biryani. Therefore, this is a dish to enjoy with family and friends on special occasions.
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