Chicken, chicken and rice, Chicken biryani, Chicken broth, chicken recipe, desi, festive food, Indian biryani, Indian rice, Rice, rice recipe, Wok
Eid Mubarak! How different it must be celebrating Eid without all family members in these trying times. I made biryani for people in my family and snuck in 1 other family to the house. Only people we are socializing with! I promise! I made biryani for them and was asked for the recipe, so what better way to share the recipe than to blog about it. Was really busy preparing the meal so didn’t get a chance to take all the step by step pictures but I have made the directions with an easy step by step method , it should be a breeze to make it.
Biryani as you know is a rice dish cooked with chicken or meat and there are some vegetarian options out there, which is something I have never made and if you know me, you know I am a carnivore. I am not saying meat is all I eat! I do need vegetables or salad to go with my meat
but I can never become a vegetarian. These days there are a lot of options out there for vegan or vegetarians, but I would like a side order of chicken with that! If you know what I mean! 😉
Biryani is a very traditional South East Asian dish with probably a hundred varieties made in different countries. I have to show you an easy option, one that you can make in your wok, which is definitely not traditional! In the olden days biryani was cooked for 2 days where you cook the chicken/beef/lamb the day before and add the rice portion the day after.
To make this I usually get the butcher to cut up a whole chicken for me which makes it more traditional, so I am not modernizing it too much .. still keeping the flair and taste but with ease!
I have divided the chicken and biryani portion to make it easier to read. All the spices are added into the chicken and the rice is cooked with stock and oil. Made this in 10 easy steps only!
Hope you enjoy this easy biryani as much as I do eating it!!
500 g of chicken pieces
50 mill refined oil Or ghee
50 g onions chopped
2 to 3 cloves
2 to 3 green cardamom’s 2 to 3 cinnamon sticks
1/2 liter chicken stock
50 g yoghurt
1 tsp garlic paste
1 tsp ginger space
100 g of chicken seasoning
1/2 tsp red chili powder
Salt to taste
Few drops of rosewater
For the biryani
200 g basmati rice
1/4 tsp Mace powder
¼ tsp Green cardamom powder
1/4 tsp ground masala powder
A pinch of cumin powder
Strands of saffron soaked in water
1/4 tsp butter or ghee
1 tsp lemon juice
1 tsp cream or sour cream
1 Litre chicken stock
2 Tbsp yoghurt
For the garnish
50 g onions browned
Sprig of cilantro
- Heat oil, add cardamom, cinnamon and fry till it sputters.
- Add sliced onions and ginger garlic press and Fry till golden brown.
- Add chicken and seasoning and roast well till water oozes out
- Stir in chili powder followed by chicken stock.
Bring to boil and allow to simmer till the chicken is almost done.
- Then add the powdered Spices from the biryani portion and stir and stir and bring it to boil again.
- Add yoghurt and cook chicken on low heat till it’s no longer pink inside.
- In the meantime Parboil the rice with stock, salt and ghee then strain to remove excess liquid.
- Add the strained rice to the wok after the chicken has been cooked
- Add the saffron water and lemon juice cream and butter on top of that let it steam to cook for another 15 to 20 minutes until the rice is done.
- Then add the cilantro and the fried onions and keep it in low heat for another 10 minutes. Let it rest and it’s all heat for a little while at least 10 minutes.