How to make Chicken Biryani

Indian cooking has passed all boundaries and has created a niche for itself. It has left its mark on the west as well; the Indian platter has a lot to offer to all people all over the world. The subtle and sophisticated use of spices and herbs creates an aromatic experience in cooking. Chicken biryani is one of those ancient recipes that become even more delicious with the course of time. This recipe is preferred by one and all despite its heat and spiciness. Chicken Biryani is a very popular dish among many cultures and here is a step-by-step process to let you master it right in the comfort of your home. If you have not tried this one yet this is one of the most lipsmacking dishes of india, why  not try it out now. 

Ingredients:

500gm boneless chicken

400 gm half cooked rice

3 tbsp oil

For the marinade:

1½ tsp salt,

Red chili powder 2tsp,

Turmeric powder 1tsp ,

2 onions, 1 tbsp ginger paste , 1 tbsp garlic paste,

6 cardamoms , 6 cloves ,

Chopped coriander,Cinnamon powder and 350 ml yoghurt. Adjust the seasoning depending on the taste you prefer.

The step by step procedure:

1. Grind all ingredients of the marinade except chicken and rice. Marinate the chicken in the mixture for 2-3 hrs.
2. Heat oil in a pan. Add the marinated chicken and cook until tender and keep aside.
3. Parboil rice till almost 3/4 cooked and sieve it in a strainer and remove it.
4. Take a heavy pan and arrange the chicken and rice in layers. It should form like a casserole; the layering process is the main essence of any biryani. Add chicken as the first layer, to this add rice top it with butter and scatter browned onions.
5. Repeat this process and when done the last layer should be of rice and then you can add butter scoops and saffron mixed in milk. The main aroma of indian cooking is generated by the herbs and spices all in rice.
6. Seal the pan with flour alternatively you can cover the vessel with aluminum foil and place the lid so that it doesn’t allow any passage of steam. This is traditional form of any hyderabadi biryani on dum i.e. you cook over a very slow flame for 30-40 minutes.
7. Serve hot with onion tomato curd (raita).Relish the delicious rice with this sour curd.

Finally remember presentation is everything; if your dish is appealing to the eye, half your battle is already won. Suggested garnishing would be finely chopped coriander in a platter and a final touch of lemon slices and slit chilies would nail it. Sanjeev kapoor has been a known chef who suggests that it all lies in pleasing the eye first.

I am very passionate about cooking; this is one thing that has passed on through generations in our family. I will share this only for the love to hub pages, this has offered a medium to show what I know best. Every recipe comes to life if you make it with some love, they always say a way to man’s heart is through food. Add your own touch and make it with love and you will always be praised for the effort. Make your guests swirl to the taste of this yummy chicken recipe.