Chicken Biryani

Mum’s Special Chicken Biryani – Easy Biryani Recipe By Mum

This is my mum’s signature dish in which she poured a generous amount of love while making it, so, needless to say, that it always came out the best!  However, she only made it on special occasions or on Sundays as a special treat for the family or friends who stopped by.

Unlike the usual biryani dishes, the cooking process is very simple and easy; any novice could come out with the mouthwatering results in his/her first attempt.

Mint chutney and  chicken gravy are the best accompaniments for this dish and mint, being a medicinal food digester can  work wonders. Recipe of these are given below;

So let’s make this is real winner of hearts for today’s lunch!

Ingredients required for 4 very hungry people :

ChickenWhole small chicken or 350 g of chicken legs cut into medium size pieces
Basmati Rice2 & 1/2 cups
Plain Yoghurt1/2 cup
Knor or Maggi Chicken soup cubes1 and 1/2
Roasted curry powder or garam masala2 tbsp
Onion2 large
Ginger and garlic2 tbsp grated
Cloves, peppercorns and cardamoms, cinnamon5 each crushed
Turmeric powder and pepper powder1 tsp each
 Green chili 3 slit

How to make:

Marinate

  • Massage  the chicken pieces thoroughly with yogurt,  roasted curry powder , turmeric,  grated ginger and  garlic,  salt, turmeric powder, pepper powder, slit green chili and the crushed soup cube.
  • Cover with cling film and  refrigerate for at least 2 hrs.

Prepare the rice

  • Wash the rice until water runs clear, drain, then keep aside for 20 mins. This will allow the rice to stretch during cooking.

Fry

  • Heat up 2 tbsp of olive oil in a wide brim pan.  Add the whole spices; cloves, peppercorns, cardamoms, cinnamons and let them crackle
  • Add grated ginger and garlic or  the paste of it
  • Add the onion slices and slightly brown them.  Drop a handful of curry leaves

Add rice

  • Now add the rice and quickly stir through , not letting it to stick to the bottom of the pan.  Fry the rice for about 2 mins or until well coated.

Add chicken

  • Now add the chicken with all it’s marinade
  • Mix rice and chicken thoroughly while turning them constantly for 2 – 3 mins.

Add warm water

  • Add warm water, just above the level of rice.
  • Give a good stir
  • Adjust the taste at this point
  • Cover the pan with a tea towl and then tightly close the lid
  • Cook under very low fire
  • Open after 10 mins and bring the bottom layer to the top and mix gently
  • Cook until the meat is tender and rice is cooked properly
  • Switch the flame off and let the pot rest for 15 mins for flavours to adjust
  • Serve with mint chutney and chicken gravy

Mint chutney

m1

How to make:

  • Take a handful of mint leaves and drop them into the jar of the hand blender
  • Chop a few shallots and drop into the jar
  • Thinly chop one or two small green chillies and add into the jar
  • Thinly cut the root of a ginger piece and add with a few pinches of salt
  • Now, crush everything into a pulp using the hand blender
  • Squeeze half a lemon into the pulp and mix it with the fingers until everything comes together
  • Taste and add more salt or lemon, if needed.
  • Done!

Chicken gravy

  • Marinate the chicken pieces with ginger and garlic paste, chilli powder, pepper powder, slit green chilli, salt, turmeric, roasted curry powder and 2 tbsp of plain yoghurt
  • Heat oil in a wide pan
  • Add a few crushed garlic cloves, curry leaves and chopped onions and fry
  • Drop 1/2 tsp of red chilli powder and a few drops of turmeric into the oil and fry
  • Now drop all the chicken and fry a few minutes until well coated
  • Cover, lower the flame and let the chicken cook for 5 mins
  • Add warm water and inch above the chicken, cover and cook
  • Add 1tbsp of coconut milk powder or thick coconut milk for flavour
  • Done!

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