Chicken Delights: Authentic Indian Recipes by Himanshu Patel

Author:Himanshu Patel [Patel, Himanshu]
Language: eng
Format: epub
Amazon: B0C96SCSB9
Goodreads: 180357513
Published: 2023-06-22T22:00:00+00:00

Chapter 4: Biryanis and Pulao Varieties

1. Chicken Biryani:

Ingredients:

- 500 grams basmati rice

- 500 grams chicken, cut into pieces

- 2 onions, thinly sliced

- 2 tomatoes, chopped

- 4 cloves of garlic, minced

- 2 inches of ginger, grated

- 2 green chilies, slit

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon biryani masala powder

- 1 cup yogurt

- A handful of mint leaves

- A handful of coriander leaves

- Ghee (clarified butter) or oil for cooking

- Salt to taste

Method:

1. Rinse the rice well and soak it in water for 30 minutes. Drain the water and set the rice aside.

2. Heat ghee or oil in a large pan and sauté the onions until golden brown. Remove half of the onions and set them aside for garnishing.

3. Add the ginger, garlic, and green chilies to the pan and sauté for a minute. Then, add the chicken pieces and cook until they are browned.

4. Add the tomatoes, turmeric powder, red chili powder, and biryani masala powder. Cook for a few minutes until the tomatoes are softened.

5. In a separate pot, bring water to a boil. Add the soaked rice and cook until it is 70% cooked. Drain the rice and set it aside.

6. Layer half of the partially cooked rice over the chicken mixture in the pan. Sprinkle half of the mint and coriander leaves on top. Repeat the process with the remaining rice and herbs.

7. Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice is fully cooked.

8. Garnish with the reserved fried onions. Serve hot with raita or salad.

Tips and Tricks:

- Use good quality basmati rice for best results.

- Marinate the chicken with yogurt and spices for a few hours before cooking to enhance the flavor.

- Ensure the rice is only partially cooked before layering it with the chicken to prevent overcooking.

- You can also add saffron strands soaked in warm milk for a vibrant color and aromatic flavor.

2. Hyderabadi Chicken Biryani:

Ingredients:

- 500 grams basmati rice

- 500 grams chicken, cut into pieces

- 2 onions, thinly sliced

- 2 tomatoes, chopped

- 4 cloves of garlic, minced

- 2 inches of ginger, grated

- 2 green chilies, slit

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon biryani masala powder

- 1 cup yogurt

- A handful of mint leaves

- A handful of coriander leaves

- Ghee or oil for cooking

- Salt to taste

Method:

1. Follow the same steps as mentioned in the Chicken Biryani recipe until step 4.

2. In a separate pot, bring water to a boil. Add whole spices such as bay leaves, cinnamon, cardamom, and cloves, along with salt.

3. Add the soaked rice to the boiling water and cook until it is 70% cooked. Drain the rice and set it aside.

4. In a large pot, layer half of the partially cooked rice over the chicken mixture. Sprinkle half of the mint and coriander leaves on top. Repeat the process with the remaining rice and herbs.

5. Heat

ghee or oil in a small pan and add saffron strands soaked in warm milk.

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