Hello My Foodies,
How are you all doing ? Hope everyone is feeling rich and robust. First of all I would like to apologize for not posting any content for 12 days straight. I know keeping it upto date is not difficult, but trust me my friends, I got really tied up with some important and unavoidable duties at work.
Hence, to compensate it today I would be sharing a very quick and easy recipe of the most famous and divine recipe BIRYANI š
BiryaniĀ is a mixed riceĀ with its origins among the Muslims of theĀ Indian subcontinent.Ā It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region.Ā It is a dish widely famous among most of the asian countries and is loved by all ..One of my favorite too š ( on a cheat day )..lol
Chicken biryani is a good choice for post exercise as after exercise your body needs to refuel the carbohydrates, proteins, fats, minerals and vitamins. Non-Veg Biryani is the good source of carbohydrate because of rice content and also a fair source of protein because of chicken and mutton and the veg biryani is a good source of vitamins and minerals and is a healthy option to incorporate plenty of veggies into a single meal.
Remember we need food to live not live to eat. So have it in the limit to get all the benefits.
Preparation Time : 15 minute; Cooking Time : 65 minutes ; Calories : 272 calories per plate
Ingredients : ( For chicken mariation and cooking)
- Oil – 8 -9 spoons
- Yogurt – 2 spoons
- Salt – 1 tablespoon
- Turmeric Powder – 1 and half tablespoons
- Red chilli Powder – 1 tablespoon
- Coriander Powder – 1 tablespoon
- Garam Masala Powder – 1 tablespoon
- Chicken Masala Powder – 2 tablespoons
- Kashmiri chilli Powder – 1 tablespoon
- Ginger Garlic Paste – 1 tablespoon
- Black pepper seeds – 4 to 5
- Onions – 5 to 6 finely sliced
- Bay Leaves -2 large
- Cinnamon stick – 1
- Cumin seeds – handful
- Coriander leaves – handful
- Chicken Breasts and drumsticks – 1 Kg
Ingredients : ( For Biryani Rice)
- Oil – 2 -3 spoons.
- Rice – 1 cup
- Black pepper seeds – 4 to 5
- Bay Leaves -2 large
- Cinnamon stick – 1
- Cumin seeds – handful
- Onions – 3 to 4 cut in long slices
- Biryani Masala Powder – 4 tablespoons
- Coriander Powder – 1 tablespoon
- Salt to taste – as Per taste
Directions:
- In a pan, start marinating the chicken and keep it aside for 30 minutes. In order to marinate, in a bowl add chicken, yogurt, salt, turmeric powder, Corainder powder, Garam Masala Powder, Red chilli Powder.
- While the chickens are getting marinated, start cooking the onions.
- In a pan add 6 -7 tablespoons of oil and add cumin seeds, black pepper seeds, cinnamon sticks and bay leaves.
- Add Onions once the cumin seeds starts to splutter. Add ginger garlic paste at the same time.
- Now, while the onions are getting cooked, start cooking the rice.
- In a pressure cooker, add oil, cumin seeds, bay leaves, cinnamon sticks and black pepper seeds.
- Add onions to the oil. Now, fry the onions evenly for about 15 -20 minutes. The onions should be properly fried and should turn brown. This is very important to be done to give a proper colour to the biryani.
- Now, once the onions are fried add the Biryani Masala and corainder powder and good amount of salt. ( so that the rice can taste salty).
- Now, add the washed Basmati Rice and fry it with spices for about 6-7 minutes.
- Now add water, this is again an important step. Add 2 cups of water for 1 cup of rice.
- Close the lid of pressure cooker and allow it to whistle.
- Remember to give just one whistle to the rice. This rice should stay AL DANTE, as we will cook it along with the chicken later.
- Now, while you are waiting for the whistle, you can go back to cook the chicken.
- The onions would be properly cooked at this point, now add the marinated chicken to it and close the lid for 15 minutes.
- You will observe that the chicken is releasing water, and is getting cooked.
- Now, add the spices like Chicken Masala Powder, Coriander Powder, Kashmiri mirch Powder and Garam Masala Powder.
- Now, close the lid again and cook for 15 to 20 minutes.
- Now, open the lid and you will see that the chicken curry has changed the colour and is evenly cooked.
- Chicken is ready to be put on DUM with rice. Keep it aside.
- In a pan, add fry more onions until they become caramalised.
- By this time, you will get a whistle in the cooker and the rice gets cooked.
- Now, is the time to start the DUM.
- In another big pan, add part of chicken curry and one layer of cooked biryani rice. Now, on top of the rice add the caramalised onions and add corainder leaves.
- Repeat the same layering process for 5 to 6 times.
- Tightly close the lid of the pan and cook on a very low flame for 20 minutes.
- Chicken Biryani is ready to be served.
I am posting a picture below of the biryani which I made last month.
Trust me the taste is so flavorful, that you cannot just eat once š
Please do try this recipe at home and let me know if you like it. Please also do like and follow me on wordpress.
