Saying about “biryani” I have to mention that it’s my most favourite food in the whole world!! Whichever country I am in, if I get into a restaurant, the first thing I will be searching in the Menu Card will be for biryani! It wasn’t much different when I was in the UK and Europe. I somehow find out an Indian, at least an Asian restaurant and go there only for biryani. There were a very few situations that I couldn’t find one. I was lucky enough to have biryani ‘takeaways’ near to my houses both in the UK and in Europe. So, that much is my love for biryani.
Whatever the occasion is, I make biryani, that’s kind of a ritual now!! I have tried 3-4 recipes of biryani, and then one day a friend visited us and made chicken biryani for us, with an entirely different recipe. It was so delicious and so easy that I made her write the recipe in my cookbook, then and there. It’s the easiest one I have come across so far! I was actually looking for an opportunity to try it out. And then came the Valentine’s Day. And this biryani was a big hit. But, I couldn’t take the pictures of its procedure as I was super busy with cooking, making decorations, managing the kid etc.
My sister and her kids visited us n Netherlands and then I decided to make this biryani once again. And this time, I found out time to take pictures, even though I was busy cooking and cleaning, with my husband, to welcome them.
Here goes the recipe.
Chicken – 1 kg
Onion – 3, medium sized
Tomato – 2, medium sized
Green Chilli – 1
Ginger – 1 big piece
Garlic – 4 cloves
Mint & Coriander Leaves
Yogurt – 2 tablespoons
Red Chilli Powder – 1 tablespoons
Turmeric Powder – 1/2 teaspoon
Lemon Juice – from 1 lemon
Whole Spices – Cardamom, Cloves, Star Anise, Cinnamon, Bay Leaf
Basmati Rice – 2 cups
- Grind green chilli, ginger, garlic, mint & coriander leaves, yogurt, red chilli powder, turmeric powder and salt together and marinate the chicken overnight. In case if you don’t have much time, you can marinate the chicken for just 2 hours before cooking.
- Heat 1 1/2 tablespoons of ghee in a pan, add half of the whole spices and fry till fragrant. Add onion and saute.
- Add tomatoes and saute well, add lime juice.
- Add marinated chicken to this and mix, saute well. Let this cook till the chicken is almost done.
- Heat 2 tablespoons of ghee in a pressure cooker and add the rest of the whole spices. Fry till fragrant.
- Add the rice and saute well for about a minute.
- Add the chicken and measure and add the gravy, mix well. Adjust the salt. Sprinkle coriander and mint leaves.
- Close the cooker without the weight and put on high flame. When the steam comes out, put the weight and reduce flame to low. Cook for 5 mins or for 2 whistles, whichever happens first.
- Switch off the flame and let sit till the pressure releases. Open the lid and fluff with a fork.
- Garnish with some fried cashews, raisins and onion. Serve hot with raita, pickle and pappad. I had dates pickle which my mom made and sent for us from India.
- For 1 cup of rice, add 1 1/2 cups of water. You can add the gravy of chicken curry made in the place of water.
- I am a big fan of Jeerakasala (Kaima rice) when it comes to cooking biryani. But in Netherlands, we didn’t get that rice, hence I used Basmati rice.
- Garnish the biriyani only at the time of serving.