Chicken Biryani

Falak

Print Recipe

Course Main Course

Cuisine South Asian

Servings 8 people

1 tablespoon cumin powder
2 tablespoons coriander powder
1 tablespoon Monosodium glutamate (MSG) (alternatively use 2 chicken bullion cubes)
1 tablespoon red chilli powder (reduce to 1/2 tablespoon for less heat)
1 teaspoon turmeric powder
1 teaspoon garam masala powder
2 teaspoon salt

1-1.5 kg whole chicken cut into 10-12 pieces (alternatively you can use drumsticks or thighs or combination of both)
1/2 cup oil
2 tablespoons ginger-garlic paste
2 bay leaves
1 teaspoon kewra essence (or biryani essence)
1/2 teaspoon orange food color powder dissolved in 2 tablespoons water
1 kg basmati rice (5 cups rice)
3 tablespoons salt
1 tablespoon oil
1 cup fried onions ( use store bought OR thinly slice 2 onions and fry in 1/2 cup oil)
Water

Wash the basmati rice a few times until the water runs clear. Then soak it in water for 20-30 minutes. Drain and set aside.

In a frying pan on medium-high heat add 1/2 cup oil and add the thinly sliced onions (to the cold oil). Keep stirring regularly until the onions turn golden brown (be careful not to burn them!). Remove the onions and place in a bowl. (we will be using the oil left behind which will be approx. 1/4 cup)

Put all the following whole spices in a cheesecloth/spice bag/spice ball (it makes it easier to remove them)- 1/4 teaspoon black pepper corns, 8 cloves, 2 black cardamoms, 3 green cardamoms, 2 inch cinnamon stick & 2 star anise.

In a bowl put together all the powdered spices (mentioned under bowl#1)- 1 tablespoon cumin powder, 2 tablespoons coriander powder, 1 tablespoon MSG, 1 tablespoon red chilli powder (reduce to 1/2 for less heat), 1 teaspoon turmeric powder, 1 teaspoon garam masala powder & 2 teaspoon salt.

Place following ingredients (listed under bowl #2) in a bowl and keep aside- 1/2 cup diced tomatoes,1/2 bunch cilantro (roughly chopped), 5-6 dried plums, 1 teaspoon garam masala powder, 1/4 teaspoon mace powder, 1/4 teaspoon nutmeg powder.

Place a large wide wok/pan on medium-high heat. Add 1/2 cup oil and 2 tablespoons ginger-garlic paste. Saute until it browns slightly, about 1 minute.
Add chicken and saute for 2 minutes or until the chicken changes colour (white with few brown markings).
Immediately add 2 cups of water to the chicken.
Then add the spice bag we prepared in Step 3 and the powdered spices in Step 4.
Stir well, cover the wok and cook for 15-20 minutes, stirring occasionally.
Turn off the heat, remove and discard the spice bag.
The chicken gravy is ready. It will not be dry, there will be about 2 cups of liquid (this will help create the steam for dum). It will also be salty but don't worry.

In another large pot, add water(about 8-9 cups), place on high heat and let it come to a rolling boil.
Then add 3 tablespoons salt, 1 tablespoon oil, and 5 cups of washed rice. Gently give it a stir and reduce the heat to medium high
Boil the rice until it is 90% done- this means when you press a few grains between your fingers, there is still a bit of hardness/rawness/ or it is al dente. It SHOULD NOT be fully cooked. This usually takes 8-10 minutes (can vary depending on the appliance)
Immediately drain the rice using a colander.

Now turn on the heat under the chicken curry to high heat (we need to start developing steam for dum)
Spread the tomato/plum/cilantro mixture (prepared in Step 5) over the chicken gravy along with 1 teaspoon of kewra essence.
Then spread the boiled rice over the chicken gravy.
Pour 1/4 cup of oil on top of the surface of the rice (this will keep the rice moist).
Spread fried onions on the rice.
Finally drizzle the food colouring on the rice in a swirl or circle pattern.
Cover the wok, and let it cook on high heat for 1 minute ONLY (we want to create steam) and then immediately reduce the heat to medium-low and let it steam for 20-25 minutes.
Once done, switch off the heat and let it rest for 5 minutes.

Preheat the oven to 350F.
In a large baking dish, spread the prepared chicken gravy.
Spread the tomato/plum/cilantro mixture (prepared in Step 5) over the chicken gravy along with 1 teaspoon of kewra essence.
Then spread the boiled rice over the chicken curry.
Pour 1/4 cup of oil on the surface of the rice.
Spread fried onions on the rice.
Finally drizzle the food colouring on the rice.
Cover the baking dish very well with aluminum foil TWICE (so steam does not escape).
Bake for 35-40 minutes.
Remove from oven allow to rest for 5 minutes before removing the cover carefully.

1. Gentle Approach:Use a flat-edged spoon or a rice paddle, not a curved spoon, to scoop out the biryani.
2. Start at the Top:Begin by gently loosening the rice around the edges of the pot, where it's easiest to access.
3. Work Your Way Down:Gradually move the spoon down and outwards, lifting the rice in layers.
4. Avoid Digging:Do not dig straight down into the center, as this will mix the layers and reduce the visual appeal of the different colored rice.
5. Serve the Layers:By scooping from the sides, you'll bring up the yellow (from the food color), white (from the rice), and red (from meat and spices) layers, creating a beautiful presentation on the serving plate.
6. Garnish:If you've used garnishes like fried onions, cilantro, or mint, they can be sprinkled on top of the biryani after scooping.