Friday 20 July 2018

Cooking Chicken Biriyani


Everyone makes biriyani a different way. 
This is the first time I’m making it, 
but I want to write down what I did – 
so that I remember next time!

Chicken Biriyani


Dry ingredients – 
dried red chillies, black pepper, 
green cardamom, black cardamom, star anise, 
clove, cinnamon, mace powder, 
salt, dried plum, bay leaves and some salt.
Other ingredients – 
Ghee, Thai red chillies, Indian green chillies, 
garlic, ginger, coriander leaves, 
a large onion, half a lemon, 
tomato, tomato paste.

Cut chicken, wash, and set aside to drain well



Grind all the dry spices except for black cardamom, and set aside
Grind garlic and ginger together and set aside
Fry 6 cups of basmati rice in a little ghee, 
add some cloves, green cardamom and cinnamon whole, 
along with some crushed garlic, 
and set aside the rice.



I coloured some rice red, and some yellow with food colour and turmeric.



Stir-fry a large onion, add the garlic/ginger mixture when brown.
Add chicken, tomato and black cardamom and stir-fry till brown.




Cook for a few minutes. Separate the liquid from the pieces of chicken.
We need to add 11 to 12 cups of liquid to cook the rice, 
that’s why we are separating the liquid – to measure it.



Add water to this liquid to make up 11 to 12 cups 
(I say 11 to 12 cups because, 
there is always some liquid in the chicken that was separated)
Bring to boil, add the rice, stir well, add sufficient salt and cook shut on low flame. 
Make sure the rice doesn’t stick to the pan. 
When the rice is partially cooked, add the lemon, coriander leaves and bay leaves. 
Turn off the flame and leave the rice to cook shut.



At this stage you can add the chicken, mix well, 
make sure there is enough salt, mix gently, 
so that the chicken doesn’t come off the bone.



Keep shut for a while before serving 


There's enough to give away to our friends!


While I was cooking this, 
I also made this eggplant dish to go with it
Here's the recipe for cooking eggplant with tomato


And don't forget to open a bottle of Shiraz!
(if you didn't already do that before starting to cook)

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