Hello, friends, community, and food lovers greetings. Today Sunday the day I eat fish or chicken So I plan to make the easy recipe in one pot The Indian popular dinner/lunch, Biryani. this dish has a long history. It is made with rice, some type of meat, and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables.
The modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian polao. However, Indians believe that the dish originated in Persia and was brought to India by the Mughals. people think it is a lot of work to make Biryani. And it is.
But here in Norway, I do it my easy way. Here is my tutorial on how to do this popular dish at home without undue complications.
INGREDIENTS:
1 kilo chicken cut into medium-sized pieces.
juice from 1/2 lime
1 cup yogurt
2 tbsp. ginger garlic paste or mince.
2 tsp coriander powder
1 tsp turmeric
2 tsp biryani masala
1 tsp cumin powder
2 tsp garam masala.
2 tsp salt
2 tbsp. oil or ghee.
2 bay leaves
1 star anise
3 cardamom pods
3 cloves
3 cm x2 pieces of cinnamon
1 pinch of saffron in a tbsp milk
2 tomatoes
1.5 onion
1 Handful mint
1 grated carrot
1 handful fresh coriander
some roasted almonds or any nuts and fried onions
1.5 cups of basmati rice
First, wash and soak rice in the water and keep aside.
Marinate chicken.
Blend yogurt and spices in a mixer.
Add garlic ginger and salt to the chicken and squeeze 1/2 lime juice on it.
Add yogurt spices mixture to the chicken mix well and keep aside.
In a large pan, boil 2 liters of water. add whole spices.
Add 1/2 tbsp. oil
Add 1 tsp salt.
Add rice to the water and cook together with spices.
When rice is 70% cooked remove from heat and strain. keep the rice aside.
( you can use water as a drink, I do.)
In the same pan add 1.5 tbsp. oil, when oil gets hot add sliced onion. Stir it until golden color.
Add tomato slices and stir until the tomato gets softer.
Add marinated chicken and fry for about 4 minutes.
Add the rest of the spice mixture to the chicken.
and stir it to avoid burning.
Cover and cook for around 5-6 minutes check to be sure the chicken is cooked.
divide it into two portions. One portion can be in the bottom of the pan.
On the top of chicken spread a rice layer(Half a portion)
spread some grated carrots instead of artificial color.
sprinkle some mint leaves and coriander leaves on the top of the rice.
The layer of cooked chicken.
Again one layer of rice. the second portion.
spread grated carrot mint and coriander. the leftover chicken sauce and the saffron soaked in the milk.
Cover tightly and cook on very low heat for around 4-5 minutes.
Tip> our if the stove is very warm there is a chance to burn the biryani in the bottom so if possible put the biryani pan inside a skillet for final cooking.
when the aroma starts to fill the house just open the lid. remove from heat and serve.
This time I did very simple way just garnished with fried onion and almonds. with a side dish of banana raita
Banana raita:
1 banana
1/2 cup yogurt
1/4 tsp salt, 1/4 tsp black pepper
2/3 pinches of roasted cumin and coriander seeds powder.
Mix salt and pepper in yogurt
then roasted coriander-cumin powder
and slices of banana.
mix it all and the raita is ready if you want, add a bit of sugar.
Thank you very much for reading my post.