Hi friends what could be a more perfect start than sharing the recipe of Layered Chicken Biryani as my first post. This recipe is simple yet amazingly aromatic and tasty. There are different varieties of Chicken Biryani mostly found in the old cities of India, each of them differs on the basis of their unique cooking style and flavor. Today the recipe I am sharing here is easy to cook with not many ingredients involved. This is called Layered Chicken Biryani because it has a layer of chicken then a layer of rice again a layer of chicken and then again a layer of rice.
Serving 5-7 persons
For this Layered Chicken Biryani all we need is:
Ingredients:
Chicken 1 kg
Basmati Rice 750 grms
Refined Oil 250 ml
Onion 750 grms
Ginger Garlic Paste 1 tbsp
Dry Garam Masala Powder 2 tsp
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Coriander Powder 2 tsp
Yogurt 1 cup
Green chillies 4-5
Mint Leaves a handful
Kewra water (optional) 1 tsp
2 Edible colors
Ghee (clarified butter) 2 tbsp
Cumin seeds 2 tsp
Bay Leaves 2-3
Cloves 4-5
Lemon Juice 1 tbsp
Milk 2 tsp
Salt according to taste
For Dry Garam Masala Powder we need:
Cumin seeds 1 tsp
Black Pepper 1 tsp
Black cardamom 2-3
Green Cardamom 2-3
Cloves 6-8
Nutmeg 1/2
Cinnamon 2 inch stick
Method:
1. Wash Chicken thoroughly, add 1/2 cup of yogurt, 1 tsp of red chilli powder, 1/2 tsp of turmeric powder, 2 tsp of coriander powder, lemon juice 1 tbsp and salt. Mix every thing together preferably with hand. Keep it aside for 1/2 an hour for marination.
2. Wash and drain Basmati rice and keep them aside for 1/2 an hour.
3. Chop onions length wise. Take a karahi or wok, heat 200 ml of oil in it , now add Chopped onions and fry till Golden brown, now separate the onions from oil and add marinated chicken in the same oil. stir well for 2 minutes on medium flame, now add ginger-garlic paste and dry garam masala powder about 2 tsp. add a little bit of salt more and stir well, cover the karahi with lid for 3-5 minutes.
4. Let the chicken separates its water. Crush the onions with hand which were separated from oil and add them to chicken. add another 1/2 cup of yogurt and kewra water and cook till its done. stir occasionally.
5. In a pot boil 2 ltrs of water, add 2 whole green chillies, 2-3 bay leaves, 4-5 cloves, 5o ml of oil and salt. when the water starts boiling add rice in it. stir occasionally. After few minutes when the rice started boiling do not stir. Check if the rice is cooked. Drain the water till the last drop.
6. Take a Cauldron spread 1 tsp of cumin seeds, now spread half of the chicken in it, now spread half of the rice over chicken, spread finely chopped green chillies and mint leaves over rice, again spread the remaining chicken and then remaining rice.
7. Take 1 tsp of milk add a pinch of first edible color and mix well. To add make space in biryani with a blunt knife and pour the color in it. Again take another tsp of milk mix another color and add it to the opposite side of first color.
8. Heat Ghee in a pan add 1 tsp of cumin seed and 1 length wise chopped onion in it. when onion turned golden brown spread it over the biryani, Cover it and put it on dum or the low flame for 5 -10 minutes.
9. Serve hot with green chutney and mint curd.
