Chicken Biryani by Balaji Ravishanker


The FOODCOW had a VISTING Cook

This FOODCOW is my very good friend, someone I have known for a long time, from the time in school where I had been stealing food from her lunchbox and now I am being fed with literally all her experiments and GUYS I am not complaining at all, because the stuff she makes is quite bloody brilliant even though she calls them experimentation!!! If u guys have been reading her blog and drooling over what she makes, then I have been one of them who have been tasting it!!!:D

But all that she’s been making are either Confectionaries or continental kinda food, so I thought, why not, on this lazy Sunday afternoon, relieve her of her usual duties and cook one of my favorite delicacy…..”THE BIRIYANI”.I usually make the chicken biryani because its much simpler than the mutton biryani which needs the meat to be cooked at the right temperature, then added with the rice and thus more time consuming.

The Chicken biryani which I make is even more easier than what people usually think as it consists of 2 separate processes one of them being the marination of the chicken with all the required biryani masalas  , spices and the other were the rice is just about half boiled. First the Chicken needs to be marinated with masalas,  oil , curd, green chilies, onions, tomatoes, mint leaves, coriander. The best thing is to marinate the chicken over night so that the masala oozes into the meat properly. Second, is the boiling of the rice. Basmati rice is preferred and the tricky part here is that the rice just needs to be half cooked and not under or over cooked. Half Boiled rice when pressed with the finger should break but should not get mashed. Thats when the water has to be immediately removed so that the rice doesn’t cook more in it.

Now comes the process were you combine both the rice and chicken to make the biryani. A Biryani vessel or a big Non stick round vessel which should be deep enough is required at this point. You need to make 4 layers.First, Put all the marinated chicken in the bottom layer, Second layer add some of the half boiled rice…Third Add mint and coriander leaves, deep fried onions, some yellow color mixed in milk and some ghee, Forth add the rice again with a topping of ghee and leaves, fried onions. Close the vessel either by pasting wheat flour dough around the circumference on the top or by putting a cloth over it so that it can be closed without allowing any steam to escape. Leave on medium flame for 20 to 25 minutes. The result is the most mouth watering biryani as you can ever eat…

A few things to note..The onions can be shallow fried and the same oil can be used in the marination..The half cooked rice really doesn’t look cooked at all so you need to do the crush test as suggested..And even though the time to cook seems less,the chicken gets cooked nicely cause of the pressure on it..

 

Makes-for 5 very hungry hogs!

Ingredients

Basmati Rice-3 cups

Chicken-800 gms

2 tablespoon of milk with a pinch of yellow color

1 cup mint leaves and coriander

3 onions

Marinade

Salt –to taste

Curd-1/2 cup

2 Tomatoes-cut in small pieces

Garam Masala-2 Table spoons

Chilli powder-1 table Spoon

Green Chillies-cut

4 cloves,2 pieces of nutmeg,2 cinnamon sticks,3 Bay leaves,

1 cup of coriander and mint leaves

2 Tablespoons oil

1 table spoon Ghee(optional)

Coriander powder-2 tablespoon

  1. Cut the onions in small pieces and fry it in oil till brown.
  2. In a big bowl add chicken and fried onions and rest of the marinade ingredients.
  3. With your hand gently mix all of it and refrigerate for 1 hour to overnight.
  4. In a deep pan boil water and add the rice. Let it cook for 10 minutes or till rice is half cooked
  5. Strain the rice and keep aside.
  6. For layering take a deep vessel with a lid. Add the chicken first.
  7. Add half of the half boiled rice and level it.
  8. Add the mint leaves and coriander spreading it over the rice. Next add the fried onions and level again.
  9. Add the rest of the rice.
  10. Over the top layer sprinkle the milk with color around the rice evenly.Add the ghee on top of it.
  11. Cover the vessel with a cloth and over that put the lid.If the vessel does not have a lid then it can be covered with flour.
  12. Cook at medium flame for 20-25 minutes or till the rice on top looks cooked enough.

Enjoy with curd!!:D

Photos curtsy Abhishek Sudhakar

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