Chicken Biryani is the most ordered dish in India. This is a aromatic dish that includes layers of chicken, rice, and aromatics that a...
Chicken Biryani is the most ordered dish in India. This is a aromatic dish that includes layers of chicken, rice, and aromatics that are steamed together that has spread across a wide swath of South Asia, reaching as far west as Iraq and as far east as Indonesia. This immensely popular dish resulted in a wide variety of ingredients; fennel seeds, ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies, and garlic and premium ingredient saffron and a patience process of cooking then layering seasoned chicken with rice and aromatics and steaming them together. Detailing of making the Biryani gives enough logical conclusions that why it is the most ordered dish in India.
I often make my Biryani and make it clubbed with cooling raita made with yogurt, chopped mint, cucumber and onion with a pinch of salt, red chili powder but this is also good green salad. Now, comes the process of making Biryani. My Biryani is Kolkata style so I am using potatoes.
Ingredients:
1. Chicken (breast and drum stick)- 500 gram
2. Birista- 1 cup
3. Salt- As required
4. Peeled Potatoes-: 6
5. Boiled Eggs- 6
6. Ghee- 6 tablespoon
7. White Oil- 6 tablespoon
8. Saffron- few
9. Milk- 1/4th cup
10. Kewra Water- few drops
11. Meetha Ittar- 2 drops
12. Aloobukhara- 6 ( Soaked in at least 10 minutes in luke warm water
13. Cloves-6
14. Star Anise-1
15. Cinnamon Stick- 1 inch
16. Carawey Seeds/ Shahi Jeera Powder- 1 and 1/2 teaspoon
17. White Pepper Powder- 1 and 1/2 teaspoon
18. 1 Strand Mace powder
19. Bay leaves-12
20. Biryani Masala- 1 teaspoon
For Chicken Margination-:
1. Onion chopped- 1 and 1/2 cup
2. Curd-100 grams
3. Garlic Paste- 2 tablespoon
4. Ginger Paste- 1 Tablespoon
5. Birista- ½ cup
6. Salt- As Required
7. Green Chili Paste- 1 tablespoon
8. Turmeric Powder- 1 teaspoon
9. Biryani Masala- ½ teaspoon
10. Coriander Powder- 2 Teaspoon
11. Garam Masala Powder- 1 teaspoon
12. Mint leaves- 1 bunch
13. Chopped coriander leaves- 1 bunch
14. Refined oil for frying potatoes- As required
15. Lemon juice- 2 tablespoon
16. Oil- 2 to 3 tablespoon (oil is that one in which barista was made)
Mix well with spatula very minutely
Making Process-:
Step 1-: Boiled the egg and potatoes separately and peel off
Step-2 Cooking Chicken
·
Marinate the chicken with all ingredients except
onion and keep covered for 30 minutes.
·
Heat oil in a pan and make the barista (the
process of making barista in the tips section) Keep aside.
·
In the same oil add and one table spoon of ghee
and add the chopped onion cook till transparent. Now add marinated chicken to
it. Cook in high flame for 2-3 minutes. Then shimmer the flame and cook until
the separates from the spices. Add little water and cook till the
chicken done. Keep the chicken aside in separate dish. Remember to use heavy bottom
pot and cook on low flame. Don’t Overcook the chicken. Cook it to 85 to 90
percent.
·
When chicken is done, in same pan without
washing add eggs and potatoes. Fry and cook for 5 to 7 minutes till
golden color.
Step -3-: Cooking Rice
Wash and soak the rice for 10 minutes. Now take a big vessel and add enough water let it comes to enough heated not boiling. Add 1 teaspoon salt and 1 tablespoon oil, cloves, cinnamon stick, bay leaf, star anise. Then add soaked rice and cook it to 80 percent. First put the gas on high flame so that water comes into roaring boil then after 4/5 minutes slow down the flame and put in low flame. After cooking 80 percent now you drain the rice. Spread the rice on flat tray so that it would not get stacked together and spoiled.
Step-4-:
Layering
1. Take a thick bottomed vessel
which has a lid. Brush ghee generously at the bottom and sides of the vessel.
Then add about 6 bay leaves at the bottom. Next put a layer of rice evenly and
cover the bottom. Next add a layer of chicken with barista and cover with rice.
Again top with some barista, potatoes and aloobukhara and rest of the chicken.
2. Add the remaining rice for the
final layer. Now add the saffron soaked in milk and smear it all over the rice.
Add meetha ittar & kewra water. Put the lid on the vessel and seal it
tightly with aluminum foil.
Step-5-: Steaming
1. Put
an iron tawa on the gas in low medium flame and put the Biryani vessel on top
of it. Stream for 20 minute. Before opening the lid, finally hold the vessel
from both sides with a napkin and shake it well.
Tips-:
·
For barista
as my requirements- 2 kgs Onions (thinly sliced), 4 cups Oil (for frying). If
you want then you can sprinkle salt which will bring the color first. Then you
should be careful about the adding salt to the specific dish on which you will
garnish with barista. First, Peel
and slice them thinly remember to maintain equal size and thickness. In pan or
kadhai, heat oil. Once the oil is hot, add sliced onions and them until light
golden. Don’t make dark brown because after taking off from the pot it will
remain cooking due to the heat in the
onion and it will become black Lastly, spread them onto a clean kitchen towel
and allow it to sit for 7-8 minutes. Please make in batches. Don’t make all in
one batch then it will become chunky and cloggy.
· To Prevent Biryani from burning at the bottom-It's really
important to use a heavy-bottomed pot when you make chicken Biryani, and
put a tawa or flat skillet on low heat then place the heavy bottom pot above
it.. This will stop it from coming in contact with direct heat, and it'll steam
at a low heat.
· I suggest using only chicken thighs and
drumsticks while cooking Biryani and most importantly if you want your chicken to be juicier in your Biryani, do not remove
the bone.
· While buying rice, make sure you buy the real basmati
sella. This rice is fragrant and has slightly thinner grains than long grain
rice. Real basmati rice will give the Biryani a perfect punch of distinct flavor and taste. Don’t use
too much fragrant rice which over power the whole dish
·
In the first step make a layer of bay leaf then start
layering. It will protect from getting burn the rice and chicken.
·
In the last step of cooking the Biryani, on a low
flame for 20 minutes, put off the gas and shake the pot carefully by holding
two sides tightly.
· If your cooked rice has turned sticky, spread it on a
plate and leave it for 5 minutes. The rice will be separate and fluffy again.
· For better flavor and to bring out the best taste in
Chicken Biryani, do dry roast all the whole spices with 1 teaspoon of salt for a good 2-3 minutes and then pound or grind them.
COMMENTS