Chicken Biryani - my version of the mightiest!

Hi Guys,

I am back!

Yeah when I logged into my account after ages, I heard Saumil say, what do I see? Flavourism is back!

I have been putting all my golden in the open these days through my instagram account, but then why only put it up for the instagramers right, so here goes my first of many posts after ages.

I am the kind of person who can live on rice all day, everyday and so I absolutely loooove biryani. I have had the privilege to try different kinds of biryanis, be it the world famous Hyderabadi biryani or the Lucknowi biryani. But the tastiest biryani I have ever eaten is what my talented cook, Sana makes. And then there is the biryani I have grown up eating and seen being made, mom's. But here is a recipe I call my own.

Serves - 4

Ingredients -
Curry cut chicken - 1kg

For the marinade
Mustard Oil - 2 tbsps
Curd - 1/4 cup
Juice of 1 lemon
Red chilli powder - 1 tsp
Kashmiri chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander powder - 2 tsps
Cumin powder - 1/4 tsp
Bafat Masala - 1 tsp
Shahi biryani masala - 1 tsp
Chicken/Meat masala - 1 tsp
Ginger-garlic paste - 1 tbsp
(You could replace the bafat, shahi biryani and meat masala with homemade garam masala as well, i used it because i had it)
Salt to taste

Basmati Rice - 3 cups (90% cooked)

For the masala -
Ghee - 2 tbsps
Whole spices
Whole black peppercorns - 4
Cinnamon stick - 1 small
Black cardamom - 1
Green cardamom - 3
Cloves - 4
Mace - 1
Bay leaf - 1 large or 2 small
Sliced onions - 2 medium
Ginger-garlic paste - 2 tbsp
Onion paste - paste of 2 medium onions
Spices
Red chilli powder - 1 tsp
Kashmiri chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander powder - 2 tsps
Cumin powder - 1/4 tsp
Fennel powder - 1/2 tsp
A pinch of freshly grated nutmeg
Bafat Masala - 1 tsp
Shahi biryani masala - 1 tsp
Chicken/Meat masala - 1 tsp
Chopped tomatoes - 2 large
Pureed tomatoes - 3
Salt to taste

For layering -
A handful of chopped coriander
A hanful of torn mint
Fried onions or birista
Saffron soaked in warm milk
Rose water - 1 tsp

Method -
1. Mix all the ingredients of the marinade and refrigerate the chicken for an hour
2. Meanwhile, heat a pan on high with ghee
3. Add all the whole spices, once they release some aroma, throw in the sliced onions and saute until they start turning golden brown
4. Add the ginger-garlic paste and fry for 5-6 minutes, then add add the onion paste
5. Fry the masala till it turns nice & brown, add some water to deglaze
6. Now add in all the spices and cook well
7. Add the chopped tomatoes and saute till they get combined with the masala
8. Add the tomato puree, season, mix well and leave it on a low flames with a lid on for 5-7 minutes till it turns into a luscious gravy
9. Once the chicken has spent an hour in the refrigerator, fry it in a pan till all the masala from the marinade gets reduced to a beautiful coating on all the chicken
10. Mix that amazing chicken into the gravy and let it cook for another 5 minutes
11. Use an aluminium top to layer the biryani (Sana forced me to get it - she calls it German ka bartan)

Layering -
1st layer - chicken with the gravy
2nd layer - rice
3rd layer - fried onions
4th layer - coriander & mint followed by the saffron infused milk and rose water

Sana tip - she fries the chicken with tonnes of oil and drains the oil out once done, this wonderful masala infused oil is what she uses instead of the milk

Cover the top and cook it for 7-10 minutes max on a very low heat. When you serve it, dig nice and deep and serve it hot with chilled raita of your choice.

If you try it, do let me know how it was and dont forget to share a picture on instagram and tag me @flavourism_

Bon appetite!