Chicken Biryani

06 Main Chicken - Chicken Biryani

Rice

2 Cup Rice

2 Teaspoon Salt

4 Cups boiling Water

2 Cinnamon sticks

2 Elachi pods

2 Cloves

2 Potatoes cut into quarters

2 Potatoes slice sliced lengthwise

Marinade

1 Chicken cut into pieces

1 1/2 Cup Fried Onions

1/2 Cup Masoor (Tinned is ideal)

1 Tablespoon ground Ginger

1 Tablespoon ground Garlic

2 Tablespoon crushed Red Chilli

1 Teaspoon Red Chilli powder

1 Tablespoon Salt (to taste)

1 Tablespoon ground Coriander

1 Tablespoon ground Cumin

1/2 Teaspoon Turmeric

1/4 Teaspoon Saffron in 1/2 Cup boiling water

3 Tablespoon Tomato Puri

2 Tablespoon Lemon Juice

1 Teaspoon White Vinegar

1/2 Cup Buttermilk/Yogurt

1/2 Cup Peas

4 Tablespoon Olive Oil

4 Tablespoon Butter or Ghee

3 Whole Hard-boiled Eggs to garnish

Dhai (Yoghurt)

250ml Buttermilk

1/4 Teaspoon Garlic

1/4 crushed Green Chilli

1/4 Teaspoon Salt

PREPARATION

Boil the rice with salt, cinnamon sticks, elachi and cloves until almost cooked but firm.
Peel and cut 2 Potatoes into quarters and 2 into slices (to cover the bottom of the pot) then fry until lightly brown.
Boil the Masoor until tender (if not tinned).
Using only 1/3 of the onions and half of the saffron mixture mix all the other marinade ingredients with the meat.
Remove the chicken to a separate dish.
Add 2/3 of the rice into the marinade mixture together with 1/3 of the onion plus 3/4 cup peas and half the masoor.
The remaining 1/3 of the rice must be mixed in a separate dish with the 1/3 of onions and remaining peas and 1/4 masoor.
Choose a pot large enough that the meat forms a single layer; otherwise use an additional pot.

Setting the pot

Coat the bottom of a pot with the Oil and layer the pot with the sliced potatoes.
Sprinkle 1/4 masoor lightly to fill the gaps.
Place pieces of meat on top of the potatoes.
Add the spiced rice mixture then place 1/2 of the potato quarters into the rice.
Add the plain/onion rice mixture on top of this with the remaining potatoes.
Pour the remaining Saffron mixture and ghee over this and place the hard-boiled eggs.

STEAMING METHOD

Place the pot on the stove on a Low heat.
Put a heavy object on top of the pot to try and retain the steam. You can use 1 or 2 bricks covered in foil - depending on the size of the pot.
After 15 min rotate the pot anti-clockwise by a quarter turn and increase the heat slightly. While holding the pot, your right hand must move from the right side to the back of the stove.
Repeat the anti-clockwise rotation every 15 min by a quarter turn and turn the heat up with each turn. The heat should be on high after 45 minutes.
After steam appears to be escaping from the pot, usually after 45 min to 60 min, you can proceed to the final steaming stage.

Steaming on the stove

Steaming in the Oven

Checking if the biryani is ready to serve

After an hour remove the pot from the oven or stove and check if water is still visible at the bottom of the pot.
Do this by inserting a wooden spoon down the side of the pot and push the spoon a little away from the side so you can check if water still appears on the bottom.
Rotate the pot by a quarter turn and perform the check each time.
If water is still visible, return the pot to the stove or oven with the water side facing the back. Steam until only oil is visible on the bottom.
Allow the biryani to settle for about 15 minutes after removing from the oven when ready.