Basically I am a Vegetarian, but after coming to US I can't resist trying chicken dishes occasionally. Chicken Biryani is one among those irresistible chicken recipes. There are various methods of preparing Chicken Biryani ranging from the most popular Hyderbani Style to South Indian Ambur style. But here in Springfield,Missouri all the Indian students hail Preethy's Briyani. Lucky to be her room mate that I get to learn non vegetarian cooking from her. Every time she makes it, it turns out to be so perfect and she makes it look like so easy. I remember her making this biryani for nearly 50 people in our small cramped up kitchen all by herself.
A while ago, Preethy made Chicken Biryani at one of our friends place. Thanks to Mrs.Deshpande who whole heartedly let her kitchen for us to exploit.I clicked these pictures to share the recipe with you all.
I know many of my regular followers would have surprised by seeing a Non-Vegetarian recipe in my blog but there are many friends whom I know are die-hard fan of Preethy's Chicken Biryani. I just don't want this legendary recipe(esp. to the Springfield Indians) get lost and so wanted to share.
This is one of the easiest Chicken Biryani recipes I have found. It can be prepared in 30 minutes, if you have all the ingredients handy.
Here comes the recipe..
You will need :
1/2 Kg of Chicken(Boneless or with bone)
4 Cups of Basmati Rice
4 Big Onions
3 Green Chillies
2 Tbsp Ginger -Garlic Paste
2 Tbsp Plain yogurt/curd
2 Tbsp Oil
2 Bay leaf
2 Sticks of Cinnamon
1 tsp butter or ghee
1-2 tbsp Biryani masala(approx)
2 tsp chilly powder(approx)
2 tsp coriander powder
1 tsp turmeric powder
Salt to taste
The Biryani can be prepared in a jiffy if you follow the sequence of steps mentioned below..(The process explained below makes you think its elaborate,but trust me its not!)
Wash the chicken and dice them into medium sized chunks. Add yogurt, A big pinch of salt, a dash of chilly powder, a tsp of Biryani masala, one Bay leaf, one Cardamom and Cinnamon to the chicken chunks and mix well. Keep aside.
Wash the rice once and add water until all the rice gets completely immersed. Set aside for soaking.
Chop the onions lengthwise and slit the green chillies.Turn on the stove and place a pressure cooker or a large heavy bottomed vessel over heat. Pour the 2 tbsp oil.
When the oil is getting heated up, prepare the ginger garlic past. Take 5 Cloves of garlic and smash each one of them with the back of spoon/knife to remove the skin off. Peel the skin off a 2 inch Ginger piece.. Chop them finely or blend them in a grinder.
Now add the Bay leaf, Cinnamon, Cardamom, Cloves to the oil. Add the onions and green chillies when it started to splutter. Add a 1/4 tsp of salt to accelerate the cooking process.
Chop the tomatoes. Add the ginger-garlic paste and stir well. The onion should have turned translucent. Add the tomatoes, turmeric powder, chilly powder, Biryani Masala and salt(remember we already added 1/4 tsp of salt)
Simultaneously, turn on another stove and place a large frying pan. Add butter/Ghee .Drain the water completely from the soaking rice. Add the rice to the frying pan and give a nice stir. Until the rice appears to be glossy. Turn off the heat and set aside.
Add the marinated chicken pieces to the tomato-onion mixture and cover it for couple of minutes. Add 4.5 cups of water to chicken masala mixture. Mix well and check for spices and salt. At this point add more of salt or spices if you want.
Once the liquid started to boil, add the roasted rice. Mix well and cover and cook in medium heat for one whistle( if using pressure cooker). If not pressure cooker, cook covered for 15 minutes in medium heat or until the rice is done.
Open the lid once the steam settled and get lost in the awesome flavors!!