Chicken Biriyani
Chicken Biriyani
INGREDIENTS DETAILS IN THE VIDEO ABOVE
PROCEDURE:
NATURAL FOOD COLOR (OPTIONAL)
IN A BOWL ADD 1 TBSP OF HOT WATER AND 1 TBSP OF GRATED BEET ROOT AND KEEP ASIDE FOR 10 MINUTES AND STRAIN JUICE FROM IT. IN ANOTHER BOWL ADD FEW STRANDS OF SAFFRON AND 1 TBSP OF HOT WATER AND KEEP ASIDE.
STEP 1: MARINATION
IN A BOWL, ADD RINSED CHICKEN (I HAVE RINSED CHICKEN BY ADDING 1 TSP OF TURMERIC WITH COLD WATER. IF YOU DID NOT ADD TURMERIC WHILE RINSING CHICKEN YOU CAN ADD 1/2 TSP OF TURMERIC POWDER WHILE MARINATION). IN A GRINDER (OR SPICE CRUSHER), ADD GREEN CHILI, GINGER,
GARLIC, CORIANDER LEAVES, MINT LEAVES AND GRIND ALL THE INGREDIENTS TO A SMOOTH PASTE. ADD THIS PASTE TO THE CHICKEN. ADD CARDAMOM POWDER,
FENNEL SEED POWDER, CUMIN POWDER, CORIANDER POWDER, BLACK PEPPER POWDER, RED CHILI POWDER, KASHMIRI CHILI POWDER, CINNAMON POWDER,
POWDERED CLOVE, PLAIN YOGURT, LEMON JUICE AND SALT. INCORPORATE ALL THE INGREDIENTS AND KEEP ASIDE FOR 2 HOURS.
STEP 2: COOK RICE (PRESSURE COOKER RICE)
RINSE AND SOAK RICE WITH COLD (4 CUPS) WATER FOR 10 MINUTES. AFTER 10 MINUTES, DRAIN WATER AND ADD RICE TO A PRESSURE COOKER. ADD 2 1/2 CUPS OF WATER, CARDAMOM POWDER, BAY LEAF, CLOVES, CINNAMON STICK, STAR ANISE, CLARIFIED BUTTER, GREEN CHILI AND SALT, MIX WELL. PRESSURE COOK RICE ON MEDIUM FLAME. AFTER 1 WHISTLE TURN OFF THE FLAME. ALLOW THE PRESSURE TO DROP NATURALLY. KEEP RICE ASIDE.
STEP 3: (CURRY PREPARATION)
IN A LARGE PAN, ADD 2 TBSP OF OIL AND HEAT PAN ON MEDIUM HIGH FLAME. ADD BAY LEAF AND ONION. SAUTE IT UNTIL ONION TURNS SOFT. REDUCE HEAT, ADD CARDAMOM POWDER, RED CHILI POWDER, BLACK PEPPER POWDER,
POWDERED FENNEL SEEDS, CINNAMON POWDER, POWDERED CLOVES,
BLACK CARDAMOM, DRY FENUGREEK LEAVES AND NUTMEG POWDER, SAUTE IT FOR A MINUTE. TURN THE HEAT TO MEDIUM HIGH AND ADD TOMATO, SAUTE UNTIL TOMATO TURN SOFT. ADD GARLIC AND GINGER AND SAUTE AGAIN FOR A MINUTE. REDUCE FLAME AND ADD MARINATED CHICKEN AND MIX IT WELL. TURN FLAME TO MEDIUM HIGH, COVER AND COOK CHICKEN (DO NOT ADD WATER), STIR IT OCCASIONALLY (MAKE SURE THAT CHICKEN WON’T GET BURNED WHILE COOKING). ONCE CHICKEN GETS COOKED FULLY, REMOVE THE LID, MIX CURRY AND COOK CURRY FOR A MINUTE. PLACE THE LID AND KEEP ASIDE.
STEP 4: LAYERING
ADD BEET JUICE TO 1 CUP OF RICE AND ADD SAFFRON WATER TO 1 CUP OF RICE TO PREPARE SAFFRON RICE. KEEP THIS ASIDE.
IN A LARGE BOWL, ADD PREPARED CURRY (ABOUT A CUP) LAYER IT WITH RICE. REPEAT THIS STEP UNTIL YOU FINISH THE PREPARED RICE AND CHICKEN. ADD PREPARED RED RICE AND SAFFRON RICE. GARNISH WITH FEW CORIANDER LEAVES, MINT LEAVES, FRIED ONION AND ROASTED CASHEWS. COVER IT AND KEEP ASIDE FOR 30 MINUTES. AFTER 30 MINUTE MIX WELL. COVER AND KEEP THIS DELICIOUS BIRIYANI UNTIL YOU SERVE.