Biryani comes from the Persian word, birian which means to fry before cooking. The one-pot rice dish is believed to have origins in the Middle-East from where it travelled around t...more
The chicken should be marinated overnight for best taste.
Cooking Directions
Soak a few strands of saffron in ½ cup hot milk for 10 minutes to prepare saffron milk.
In a small grinder jar, add 2 bay leaf, 6 cardamom (elaichi), 2 cinnamon (dalchini), 1 black cardamom (badi elaichi), 2 star anise, 8 cloves (lavang), ¼ pice nutmeg, 1 tsp peppercorn, ½ tsp fennel (saunf) seeds, ½ tsp cumin seeds and grind to a powder.
In a large mixing bowl, add 750 gms chicken cut into pieces. To this, add 3 tbsp ginger garlic paste, 2 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander (dhaniya) powder, the ground biryani masala powder, 2 tbsp lemon juice, 1 cup mint and coriander leaves chopped, 4 to 6 green chillies and 2 onions sliced and fried crisp.
Mix all the ingredients together well to evenly coat the chicken.
Add 2 tbsp ghee, 1 cup curd and 3 tbsp oil. Mix well with the marinated chicken.
Pour a few tbsp of oil over the chicken. Cover the bowl and refrigerate the chicken to marinate for 4 hours or overnight.
In a vessel, place 3 cups of basmati rice. Wash and soak for 30 minutes.
In a wide deep vessel, spread the marinated chicken at the bottom to make a single layer.
To prepare the rice, boil water in a large vessel and add 2 bay leaf,1 cinnamon stick, 3 cardamom, 3 cloves, 1 star anise, salt, 1 tsp shahi jeera and 3 tbsp oil.
Add the soaked and drained basmati rice and bring to a boil.
When it is 70 % cooked (breaks into pieces), strain it and layer it over the chicken.
Sprinkle crispy, fried slices of two onions and 1/2 cup saffron milk.
Then spread another thin layer of rice. Pour 1/4 cup boiling rice water.
Then again pour saffron milk and repeat the process.
Add some coriander leaves and ghee on top.
Seal the vessel with aluminium foil and close the lid.
Place the biryani on the old tawa. Cook for 10 minutes on high flame and 30 minutes on low flame.
Turn off the heat and take it off. Open the vessel after letting the biryani rest for 10 minutes.
Storage And Serving Method
Serve the hot, spicy and aromatic biryani with a creamy onion and cucumber raita.
Nutrition value
6365
calories per serving
222 g Fat245 g Protein924 g Carbs269 g FiberOther
Current Totals
Fat
222g
Protein
245g
Carbs
924g
Fiber
269g
MacroNutrients
Carbs
924g
Protein
245g
Fiber
269g
Fats
Fat
222g
Vitamins & Minerals
Calcium
5277mg
Iron
82mg
Vitamin A
11950mcg
Vitamin B1
3mg
Vitamin B2
2mg
Vitamin B3
63mg
Vitamin B6
6mg
Vitamin B9
577mcg
Vitamin B12
0mcg
Vitamin C
182mg
Vitamin E
30mg
Copper
7mcg
Magnesium
1373mg
Manganese
131mg
Phosphorus
3081mg
Selenium
197mcg
Zinc
34mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment