Don't get intimidated and scared with the long list of ingredients, there are all spices that will be used in very little quantity less than a tbs, and are all required for almost all indian meals so that way you would be able to play with more Indian recipes plus there are inexpensive, the most expensive ingredient is the Saffron.
We would also make a Raita, this is a yogurt based condiment that can help you douse the fire in a dish is too hot or spicy, it basically helps balance the food so your mouth don't burn, this will help you enjoy your briyani and almost all Indian delicacies...Wink
Ingredients
- onions thinly sliced and fried until light brown
- cashews fried in little desi ghee or butter
- chicken breast cut into bite sizes
- yogurt
- garlic paste
- ginger paste
- salt
- basmati rice washed and asked in salted water for at least 30 minutes before boiling
- oil
- cloves
- cinnamon
- cardamons
- bay leaves
- cardamon pods
- cumin seeds
- tomatoes chopped
- chili powder
- turmeric powder
- green chilies
- milk
- garam masala powder
- saffron
- desi ghee or butter
- coriander leaves chopped
- mint leaves chopped
- potatoes peeled and chopped (optional)
- lime juice
- cumin powder
For the Marinade
- chilli powder
- ginger
- garlic
- garam masala
- turmeric powder
- yogurt
- salt
- lime juice
For the Raita
- cucumber peeled, cut lengthways, seeded and grated
- yogurt
- mint leaves chopped
- cumin powder
- paprika pinch
- salt
- pepper
- sugar
- onions diced
- tomatoes diced
Lets make the Marinade
1. Put all the ingredients needed for the marinade in a bowl, yogurt, ginger, garlic, chilli powder, garam masala, turmeric powder, salt and lime juice.
2.Add the chicken and mix very well. Cover and put in the fridge for about an hour, if you have enough time.
Lets make the Raita
1. Place the grated cucumber in a sieve and press to squeeze out as much moisture as you can
2. Put the cucumber, diced tomatoes, diced onions, pinch of cumin and paprika, sugar, mint leave, little salt in a bowl. Pour in the yogurt. Mix very well and put in the fridge.
Lets prepare the chicken briyani
1. Heat up a little milk. Add few strands of Saffron. Set aside and allow to soak. The color is going to turn yellowish.
2. Heat little oil in a pan. Add the onions (separate the thinly sliced onions using your finger tips) . Reduce the heat to low. Do not rush this process, just allow it take its time on low heat, stir every once in a while. W hen it becomes golden brown and uniform colour. Take out and put on a kitchen paper. Set aside.
3. Pour the cashews in the same pan after taking out the onions and keep stirring for about 5 minutes. Take out and put on a kitchen paper and set aside.
4. Put a pan with water on heat. when the water starts boiling add about 3 green cardamon, 2 bay leaves, 1 cinnamon stick, 3 cloves, 3 cumin seeds, little oil and a lot of salt else your Briyani will be tasteless. Boil on very high heat for few minutes but make sure you don't cook the rice completely, you know the rice is ready to be taken off if you take a grain and it breaks into 3 parts. Drain the rice and set aside to cool off at this point you can take out all the spices you put in, the choice is yours.
5. Heat oil in a deep pan. Add 2 bay leaves, 3 cloves, 1 cinnamon stick, 2 green cardamons. When they crackle, add ginger, garlic and chilli. Stir for about a minute and then add the marinaded chicken, pour it in with the marinade. Add the potatoes. Cook on medium heat till the water dries up.
6. Add the diced tomatoes, a little of the fried onions and cashew , all the powdered spices and cook till all the water from the tomatoes dries up. Taste and adjust seasoning.
7. put a deep heavy pot that can hold your rice on very low heat. Add desi ghee and butter. Add a layer of rice, followed by a layer of chicken. Sprinkle a generous amount of the fried onions and cashew. Use a spoon to sprinkle the milk and Saffron mixture, put another layer of rice and sprinkle more milke and saffron mixture, take some melted desi ghee or butter with a spoon and pour it around the pot and un top the rice. Cover the pot, if the lid is not tight enough, use foil paper or a clean kitchen towel to cover the pot and put the lid on it.
8. Allow to sit for about 10 minutes on very low heat. And it is ready to be served with your chilled raita and naan bread.
It is always an excellent treat every time it is made....Enjoy my friends
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| Chicken Briyani |
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| Chicken Briyani and Raita |
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| Chicken Briyani Ingredients |
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