Me and hubby decided to cook together and I’m glad we did as it turned out great.
I am calling this biryani better than the regular dum biryani as I found this recipe to be really mild, super flavourful and the chicken could not have been more tender and juicy, also this biryani will not leave you feeling stuffy once your done eating so it is a total winner.
Note : For best results marinate the chicken overnight for best results.
This is what you need :
1.5 kg chicken
1 kg basmati rice (this biryani is mild so the rice ration is perfect)
1/2 packet Shan Bombay biryani mix
2 tbs red chili powder
1 tbs Kashmiri red chili powder
3 tbs ginger/ garlic paste
1 cup fried onions
1/2 cup fried onions for the topping
1/2 cup cashews soaked overnight and ground to a paste (this is my secret ingredient)
Mix of whole spices
1/2 cup ghee for the chicken
1/2 cup ghee and 2 tbs milk mixed with saffron to add on top of the rice
few drops of kewra water
1/2 cup chopped coriander leaves
1/2 cup chopped mint
small bunch coriander
mint a handfull
4/6 green chillies slit to add on top of the rice while cooking
2 cups yogurt
salt to taste
Very sorry for the main dish pic, we were so excited that we ate half of it and then realised we forgot to click the pic of the final product.
Imp tips :
1. Make sure you marinate the chicken in the same pot you will be making the chicken biryani in.
2. Soak the rice while you start chopping and frying the onions.
3. Do not compromise on the ghee, adding more ghee brings out the best flavour in the chicken and also the rice.
4. It is best to use your hands during marination so please do.
Make holes with fork into each chicken piece so the marination penetrates into the chicken.
6. Crack silly jokes while making biryani for best results.
Lets start !
Massage the chicken for about 2/3 min very well with the salt, wash well and then drain water completely.
In a big pot add the chicken, the biryani masala and red chili powder making sure the chicken is nicely coated.
Mix it well.
Now chop the mint and coriander.
Soak the rice and also chop onions and fry the onions till golden.
All this takes about 15 to 20 min.
The same time you decide to cook the rice keep the pot with the marinated meat on the gas and cook covered on low. The chicken needs to be cooked a bit before adding the cooked rice.
After the water boils add the soaked and drained rice.
If the rice over boils the dish is completely ruined be careful and keep a watch.
As soon as the rice is boiled you need to work really quick.
The foil and cloth method works beautifully in case you do not wish to make a dough to put on all the sides for dum.
We cooked the biryani on dum for 5 min on medium heat and 20 min on low.
Hubby was very hungry so he couldn't wait to open it, the aroma was divine.