A COMPLETE GUIDE TO COOKING RESTAURANT STYLE CHICKEN BIRYANI AT HOME

A COMPLETE GUIDE TO COOKING RESTAURANT STYLE CHICKEN BIRYANI AT HOME

A COMPLETE GUIDE TO COOKING RESTAURANT STYLE CHICKEN BIRYANI AT HOME
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Have you ever wanted to impress your guests with a restaurant-style chicken biryani cooked under your roof, but didn’t know where to start? Well, let us help you create magic in your kitchen with a delicious recipe from our excellent chefs at Biryani Central. This non-veg biryani is a complete meal for any time of the day and is not only delicious but also a powerhouse of nutrients. The chicken biryani recipe below is a signature recipe at Biryani Central and will leave your guests asking for more every time you cook it. As a bonus, we’ve also added a simple raita recipe to go along with the biryani. Here is the recipe:

INGREDIENTS

For the marinade:

2 large red onions

2-3 tbsp sunflower oil

6 small green chillies, roughly chopped

1 small bulb of garlic, cloves separated, peeled and roughly chopped

2 thumb-sized pieces of ginger, peeled and roughly chopped

1 tsp salt

1 whole chicken, skinned and cut into small pieces (about 18)

To assemble the biryani:

125g plain yoghurt

500g Basmati rice

1 tsp garam masala

2 tsp salt

7 tbsp ghee

1 potato peeled and thinly sliced

1/2 cup coriander leaves, finely chopped

A handful of mint leaves, finely chopped

Juice of 1 lemon

A large pinch of saffron soaked in 3 tbsp milk

For the raita:

500ml plain yoghurt

1/2 tsp of roast cumin seeds, ground

1 tsp salt

1 medium red onion, finely chopped

1 medium tomato, finely chopped

1 tsp coriander leaves, finely chopped

1 tsp mint leaves, finely chopped

1 small green chilli, finely chopped

PREPARATION

  1. Thinly slice the onions and fry them until dark golden brown in a few tbs of sunflower oil at low heat. Be careful not to burn the onions—the acrid taste of burnt onions will ruin the dish. Use a slotted spoon to remove the onions on to a paper towel
  2. Grind together chilli, ginger, garlic and some salt to taste. Add water if necessary until a smooth paste is obtained. Tip into a bowl and mix with half of the caramelized onions.
  3. Make some cuts into the chicken, add the marinade and rub it uniformly. Leave it in a refrigerator overnight.
  4. Before cooking the biryani, take out the chicken and mix it with yoghurt. Post mixing put in the fridge again. Wash the rice and leave it to soak.
  5. In a large pan bring eight cups of water to boil. Add garam masala and salt to taste. Next, add the soaked rice and let it simmer. When the rice is almost cooked, i.e., it still has a bit of chalkiness to it, drain it using a colander.
  6. Melt some ghee in a heavy-bottomed casserole that will hold all the chicken pieces in one layer and has a fitting lid. Now lay the potato slices in a single layer on the bottom of the pan. Put the marinated chicken pieces in a single layer on top of the potatoes.
  7. Put half of the rice on top of the chicken, followed by another half of the remaining caramelized onions. Next add half of the coriander, mint and lemon juice. Spread the rest of it on rice too. Next finish the top with the remaining coriander, mint and lemon. Lastly, pour the saffron and milk over.
  8. Put on the lid (and seal it with some dough). Cook biryani at medium heat for 15 minutes and then turn down the heat. Cook for another 10 minutes.
  9. Mix the rice and chicken together.
  10. Whisk in some cumin & salt with the yoghurt. Add onion, tomato, coriander, mint & stir.
  11. Serve the biryani hot with raita.
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