Mom's Chicken Biryani Recipe
This is a super easy and delicious biryani recipe I learned from my Mom. Caramelized onions add all the magic, so take your time while preparing the onions.
Ingredients:
For gravy:
2 pounds boneless chicken, cut into 1 inch cubes
(You can add curry-cut, bone-in chicken or drumsticks as well - make it about 2 to 2.5 pounds)
1 medium yellow onion, thinly sliced
1 heaped tbsp ginger-garlic paste
2 tbsp mint leaves chopped
2 tbsp cilantro chopped
1 1/2 tbsp cumin-coriander powder
1/4 tsp turmeric powder
2 tsp red-chili powder(adjust as per your spice preference, this is for the least spicy version)
1 tbsp lemon juice
2 tbsp yoghurt
1/2 tsp black pepper powder
3-4 cloves
1 inch cinnamon stick
5-6 black peppercorns
1 bay leaf
3 green cardamom
2 tbsp ghee
salt as per taste
For frying onions:
3 tbsp ghee
2 medium yellow onions, thinly sliced
For rice:
2 cups Long Grain Basmati Rice
2 cloves
1 inch cinnamon stick
3-4 black peppercorns
1 bay leaf
3 green cardamom
1 tbsp ghee
2 tbsp cashews(optional)
For layers:
2 tbsp mint, chopped
4 tbsp cilantro, chopped
2 tsp rose-water(optional)
2 tsp kevra water(optional)
3-4 strings of saffron soaked in 2tbsp of milk(optional, for naturally coloring the rice)
2 tbsp yoghurt
For dum(optional):
1 piece of coal
1 tsp of ghee
Aluminium foil
Method:
In a shallow pan, add 3 tbsp ghee. Add 2 thinly sliced onions and fry on high flame for 1 mins. Lower the flame to medium and caramelize until golden-brown and semi-crispy. This will take about 30 mins.
Wash Basmati Rice and soak it for at least 1 hour.
In a bowl, add the chicken, ginger-garlic paste, chili powder, salt, lemon, yoghurt, cumin-coriander powder, turmeric powder and pepper powder. Mix well and let it marinate for 30 mins, if you have time. Marination is optional.
Drain all the water from the soaked rice. In a casserole, heat 1tbsp ghee. Add cloves, peppercorns, bay leaf, cardamom and cinnamon stick. Once fragrant, add the soaked rice and cover with water, about 3-4 cups. Season with salt and add cashew pieces. Bring to boil and cook on low flame until 90% done. Make sure the grain remains intact. Take off the stove and drain the excess water in a colander.
In another pan, add 2 tbsp ghee and cloves, peppercorns, bay leaf, cardamom and cinnamon stick. Add the remaining sliced onion and fry until golden. Add the marinated chicken, mix well and cover and cook for 30mins on a low flame. Add mint, cilantro and 1/3rd of the fried onions after 20mins, mix well and let it cook for 10 more mins.
Now it’s time to assemble the biryani! In a serving bowl, add a layer of half the prepared rice, chopped mint and cilantro, as well as all the remaining fried onions. Spread the saffron milk, rose and kevra water if using on the rice. Add all the prepared chicken gravy and spread the yoghurt on the gravy. Cover this layer with another layer of rice.
Heat the coal on gas flame until it is red hot. I have a glass-top but I use a hand-held flame for this step.
Make a small space in the biryani and put a 2-inch piece of foil in it to put the coal. Put the red-hot coal and add a tsp of ghee on it. This will produce aromatic smoke. Immediately seal the bowl with aluminum foil. You will have to be quick so it will be easy if you cut the foil before adding ghee and keep it ready to cover. Also, make sure you do this in a well-ventilated space.
Let the biryani absorb the smoke for about 10 mins and serve warm with chilled Raita.
