A few things before we start:
- A best tasting biriyani starts from using the best basmati rice. I use Tilda.
- Chicken on bone is best to make biriyani. However, if serving for a crowd that doen't like to see bones on a plate, you can use chiken breast pieces too. But it has to be a fully informed choice, knowing that the biriyani is going to be a few flavour tones below perfect.
- The third most important ingredient is ginger garlic paste. I always make it fresh for the best taste and aroma.
- While sauteing onion make sure not to brown them so much that the biriyani turns brown.
- Use edible orange food colour if you can't find saffron.
- To save time cook chicken in a pressure cooker (steps 3- 8). Let pressure built up. Turn flame off after first whistle. Remember the chicken will further cook in the next step.
- Once chicken is cooked, it will look a bit runny. Don't worry. This will dry up in the next step.
- You can do the layering in a pressure cooker also.
- I baked my biriyani for 20 minutes at 180 degrees on my fan assisted oven.
Ingredients:
1- Basmati rice - 3 cups
2- Chicken on bone - 3/4 kg, big cuts without skin.
Juice of 1 Lemon
Water - 1/2 cup
Salt to Taste
3- Milk - 1/4 cup
Saffron - one pinch
4- Vegetable oil - 100ml
Ghee - 50ml
5- Cinnamon - 2 one inch sticks
Cardamom - 4
Bay leaves -2
Cloves -5
6- Onions - 6, Finely sliced
Mint leaves - 1/2 cup, finely chopped
Green chillies -10, slit lengthwise.
7- Ginger garlic paste - 1 1/2 tbsp
8- Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
9- Yogurt - 3/4 cup
Tomatoes - 5, Chopped
Coriander leaves - 1/2 cup, finely chopped
10-Ghee - 1 tsp
Juice of Half a Lemon
Cardamom -2
Cinnamon - 1 stick
Cloves - 3
Salt to Taste
11-Atta Dough (Enough to Cover the edges of the vessel)
Method:
- Soak saffron in milk and keep aside.
- Soak basmati rice in tap water for 30 minutes. Now wash basmati rice thoroughly in atleast 3 changes of water or until the drained water turns clear.
- Heat (4) in a large heavy bottomed vessel (???????? ?????? ) and splutter (5). Now add the onions and sauté on medium heat untilthey turn light brown in colour.
- Add chopped mint and green chillies. Saute to combine. Turn the flame to low and add ginger garlic paste. Sauté till the raw smell disappears.
- Now add (8). Saute so that the powders release their oil for a minute.
- Pour in the curd and mix well. Now add (9). Add salt and cook on high for 7-8 minutes till oil separates a tthe top. Scoop out this oil and keep aside.
- Add the chicken, lemon juice and mix to combine. Cover and cook for 5 mins.
- Now add 1/2 cup of water and cover and cook till the chicken is cooked but still firm. This takes about 15-20minutes.
- Let us cook the rice while the chicken is cooking. Boil about a litre of water in a deep vessel with (10). Once the water starts to boil, gently add rice one handful at a time. When all the rice goes in give it a quick stir and let it come to a boil. Turn the heat off and scoop out the garam masalas that float on top.
- Now take a deep vessel, layer half of the cooked chicken at the bottom. Gently sieve out the rice and layer on top of the chicken. Now layer the rest of the chicken on top and then with the remaining rice.
- Level the top and pour over the oil that we scooped out earlier followed by milk-saffron mixture.
- Now, roll the dough between your palms and place them around the edges of the vessel. Place a plate on top and press down firmly sealing the edges. Heat a tawa on the stove and place this vessel on top of the tawa. Place a large bowl of hot water over the plate. Keep for 20 minutes. Turn off heat, take the hot water off the top and let it sit for another 5 minutes before opening the lid.
- Serve hot with raita and pappadom.
