Biryani is a well-known rice dish that is prepared globally and more popular in the Indian sub-continent. It is a magnificent dish that makes good use of different types of spices, saffron, and caramelized onions. It offers great aroma and flavor when cooked. In all its elegance, it is considered to be a royal dish that can be prepared for all occasions. Biryani cooking is regarded to be an art that needs to be mastered for bringing out that flavor and taste.
Its origin
Biryani is known to have originated in the country of Persia. It was brought to India centuries ago by the Iranian travelers. It slowly left its footsteps in different parts of India, traveling with the royalty and the locals from north to south, while each region adapted the original in their own ways. In the present times, there are several types of biriyani preparations that are made from high-quality basmati rice.
Ingredients used to prepare Chicken Biryani:
- 1/2 KG Boneless Chicken
- 4 Cups of Basmati Rice
- 3-4 Onion Chopped
- Puree of 3-4 Tomatoes
- 2 tbs. Ginger Garlic Paste
- 1 tbs. Chilli Powder
- 1/2 tbs. Turmeric
- 1 tbs. Coriander Powder
- 1 tbs. Roasted Cumin Powder
- 1/2 tbs. Garam Masala Powder
- Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf.
- 1 Cup Yogurt
- Mint leaves 1 cup
- Salt to taste
- Oil 2-3 tbs.
- 6 Cups of Water (For cooking rice)
Preparation for Marination of chicken:
We have to mix yoghurt, tomato puree, ginger-garlic paste, chili powder, turmeric, cumin powder, garam masala powder, biryani masala and salt for taste in a big bowl. We have to take the 1/2 kg chicken & then marinate for 1 hour in the mixture. Then soak rice for about 1/2 hr.
For garnishing purpose:
- Coriander leaves – a little
- Fresh mint – a little
- Raisins – 5 (optional)
- Cashews – 8 (optional)
Chicken Biryani Cooking method:
For preparing the best premium basmati rice, one has to take a large pan and heat some oil, add garam masala items and onions. Then add the mint leaves, ginger garlic paste and fry for a few minutes. Then add tomatoes, green chilies, turmeric powder, chili powder, coriander powder, cumin seed powder, and salt. We have to fry this mix for few minutes adding a little water. Then add the chicken pieces and sauté for 15 minutes. Then close the pan with a lid after adding some water to it, allowing the chicken to cook.
One should cook the basmati rice separately, taking care that the rice is not over-cooked or sticky. In between we have to soak a pinch of saffron in a little water. And then roast cashews and raisins separately. Then in a large dish, put the layer of rice and spread a little saffron water on it. Then add some chicken masala and mix it. Then repeat the action of adding another layer of rice and spread chicken masala with the saffron water, until all rice is completed. Coat it with cashews and raisins, mint and coriander leaves and serve hot with raita.
