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Chicken Biriyani

Nov. 18, 2023, 6:39 p.m.
Gallery imageChicken Biriyani
Gallery imageGallery image caption #2

RICE for Biriyani 

2 Cup(s) washed Long Grained Basmati

1.5 Cup(s) Water or chicken broth

1 Tablespoon(s) Salt

2 Tablespoon(s) Canola Oil

1 Teaspoon fennel

1 Tablespoon(s) chopped Mint leaves

1 Tablespoon(s) Kasoori Methi

1 Teaspoon(s) Cumin Seed (Jeera)

1 Teaspoon(s) Lemon juice

Directions

1. Take a Instapot or rice cooker

2. Put it on sauté mode for 3 min.

3. Add oil to the pan

4. Add the rice.

5. Add the pinch of saffron, kasoori methi,

6. Sauté the rice for 3 mins. Add salt, lemon juice, mint leaves.

7. Then add the water. Mix it from the bottom and deglaze the pan to avoid any burning.

8. Close the lid and change it to Pressure cooker mode for 3 min.

9. Wait for the instant pot to open naturally. Do not do any quick pressure release for the steam to vent out

Chicken 

1 lb medium sized cut chicken thighs / breast

1 thinly sliced medium red onion

2 Tablespoon(s) garlic paste

1 Tablespoon(s) ginger paste

2-3 Tablespoon(s) canola oil

3 Tablespoon(s) curry powder

1.5 Tablespoon(s) garam masala powder

2 Tablespoon(s) kasoori methi

1 Teaspoon(s) turmeric powder

1 Teaspoon(s) red chili powder (optional)

¼ cup(s) plain yogurt

¼ cup(s) mint and cilantro

2 tbsp of saffron liquid

Salt as per taste

5-6 tablespoon of fried onions (store bought)

Directions

  1. Take a yok on a medium high flame and add the oil
  2. Fry the onions until golden brown, add ginger garlic paste
  3. Add the marinated chicken or assorted veggies with all dry spices
  4. Sauté it on medium high flame for 4-5 minutes
  5. Lower the flame and add 1/8 cup of water and salt, if it is chicken. Veggies release water so don’t add any water.
  6. Cover and simmer for additional 4-5 minutes
  7. Switch off the flame
  8. Layer the cooked rice and chopped cilantro, mint, fried onions, liquid saffron and cover with foil, ensure steam does not escape
  9. Take a skillet on flame or use the oven on low temperature
  10. Put the yok on the skillet, if using an oven, use an oven safe container to layer the rice and chicken or veggies (or chicken or veggies should be at the bottom)
  11. Keep it for 15 – 20 minutes in the oven for 350 F (Pre-heat the oven for 5 mins)
  12. Serve it with mint yogurt raita
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