Biryani origin is uncertain but there are different varieties of biryani prepared in North and south India. In biryani meat and rice are cooked separately before being layered and cooked together. Main ingredients are meat, rice, spices, dry fruits and saffron. It is served with chutney, raita, salad, korma or boiled egg.

Here I am preparing kachi type biryani, which means the rice is not fully cooked and later it is cooked with the meat in dum. Sunday’s are perfect days to make biryani, the layered chicken and rice and the awesome flavours of masala and saffron served with raita makes it a mouth watering one pot dish.

Chicken is considered to be healthy and a lean meat because it has less saturated fat and calories than any other red meat. It is loaded with lot of protein, minerals and vitamins. The protein in chicken leads to muscle growth and development.

Chicken has phosphorus along with calcium which are good for bones. It increases immunity, keeps heart healthy and good for growing children. It is an excellent source of zinc, iron and Vitamins B6, B12 and D.

SERVES : 2 PEOPLE

INGREDIENTS

FOR MARINATION

  • Chicken leg  2
  • Curd    3 tbsp
  • Garammasala powder 1/2 tsp
  • Salt to taste
  • Ginger garlic paste 1 tbsp
  • Turmeric powder 1/2 tsp

FOR COOKING RICE

  • Basmati rice 1  1/2 glass
  • Cardamom 3
  • Clove  2
  • Cinnamon.  2″
  • Salt to taste
  • Oil/ ghee  2 tsp

OTHER INGREDIENTS

  • Onion sliced        1
  • Green chillies      2-4
  • Bayleaf                  1
  • Tumeric                1/4 tsp
  • Cardamom           2
  • Garlic ginger paste 1 tbsp
  • Oil/ghee                1 tbsp
  • Cashews, raisins.   1/2 cup
  • Coriander leaves chopped
  • Saffron                   6-7 strands
  • Warm Milk            1/4 cup

METHOD

In a bowl add the curd, garlic-ginger paste( made fresh in a mortar and pestle), salt, turmeric powder and  garam masala. Mix well. Add the chicken legs and again mix it well. Cover and keep  in the refrigerator and marinate the chicken overnight for best results or marinate for 3-4 hours.

In a deep frying pan heat  2 tsp oil/ ghee, add cloves, cinnamon and cardamom. On low heat let it puff up( on low heat the aroma of spices are slowly released in the oil). Add 6-7 glasses of water. Add salt. When it comes to boil add the rice and cook little more than 3/4 th. (It should not be aldente or fully cooked). Strain it in a strainer and keep aside.

In a small bowl add the saffron stands in warm milk and keep it aside.

In a frying pan heat a tsp ghee / oil. Add cashews, when it slightly changes colour add raisins and saute for a minute. Turn off the heat. Keep it aside.

Take a big deep frying pan/ kadai, heat oil/ghee and add chopped onions(cut length wise), green chillies, cardamom, bayleaf. Let onions turn golden in colour. Add the garlic paste and turmeric powder and on low heat saute till raw smell disappears. Add the marinated chicken, 3 tbsp of chopped coriander leaves and cover and cook on low heat. Cook till the chicken legs are almost done. The juice from the chicken, curd and masala will reduce once the chicken is done( shown in the pic above after the chicken was done and gravy reduced). Check for salt.

Add the rice on top of the chicken. Add saffron milk on top of the rice. On top of it add chopped coriander leaves. Cover the kadai with a lid and put a heavy weight on top of it. Cook it for ten minutes on low heat. Turn off the heat.

Make sure that it doesn’t get burnt. Wait for another ten minutes. Open and mix it slowly, garnish with cashews and raisins. Serve hot with raita.

Categories: non veg, Rice recipes

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