Chicken Biriyani

This flavour-filled, legendary dish is nothing but a fusion of aromatic spices, succulent meats, fresh vegetables and fragrant rice. Originating from South Asia, it is traditionally associated with the mighty Mughlai cuisine in the north of India and Hyderabadi cuisine in the South of the country. 

It is said that you haven’t tasted anything until you’ve tasted a biriyani, and I wholeheartedly agree! From slow cooked versions of a bygone era, to today’s quick and easy solutions, this dish weaves a mesmerising tale of magic for the palate that is uniquely mysterious, yet unforgettable.

Of course, my version is the ‘quick and easy’ version. Being Sri Lankan, I was only exposed to the wonder of Indian cuisine after meeting and marrying my husband who is Indian. And the way to a man's stomach being through his stomach and all... I decided to try my hand at making his kind of food! 

The more I explored, the more I was captivated. This is my version of the mighty ‘Biriyani’.

You can also check out the demo video on my Youtube Channel -  COMING SOON

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Method:

1. Heat Ghee in a heavy bottom, large pan. The pan should be big enough to cook the entire biriyani.
2. Add the onions and sauté till they are golden brown. This should take around 5 - 10 minutes on medium heat.
3. Now add the chicken, garlic paste, potatoes and stir fry the mix for about 10 minutes.
4. Put in the Biriyani Spice Mix, whipped yogurt, ginger and green chillies. Stir fry this for around 5 minutes. 
5. Add the 2 cups of water, cover and cook on low heat until the chicken is tender. When the chicken is cooked, there should be around two cups of gravy in the pan. If there is more gravy, increase the heat and cook a bit more. If the gravy is less, add a bit of water.
6. Reduce heat to a minimum.
7. Now spread the tomatoes, coriander leaves, mint leaves and lemon slices over the meat. Do not mix! Put the lid back on the pan and cook for another 10 minutes.
8. Remove the lid carefully, as it will be very hot.
9. Now layer the ‘almost’ cooked rice over the chicken. Sprinkle a tiny bit of food colouring and rose water between each layer of rice.
10. Finally, spread the fried onions on top, cover and cook on low heat until rice is done.

Preparing the rice:

1. Wash and soak rice for at least 30 minutes. Drain.
2. Now add the rice to a pan.
3. For every cup of rice, add two cups of water.
4. Add salt to taste.
5. Cook the rice until its more than half cooked.
6. Remove from the stove and drain completely

Onions for garnish:

1. Finely slice the onions and fry it up till golden brown.
2. Set aside.

And voila, it’s done! This recipe should serve around 6 to 8 people. Hope you enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka