Hope this Blog finds you in the best of health and spirits.
Help! My Stomach’s Growling and I need Chicken Biryani!
O.k. so I don’t NEED it…but…It would help tremendously to calm the sounds that are playing throughout my abdomen system.
Please follow the FOUR directions below if you are craving a mixed rice dish with lots of flavors that will tickle your tongue and satisfy your hunger and maybe…just maybe…give you the kick you need to explore international dishes. I receive tons of compliments whenever I make this yummy dish at parties.
So…moving along…I’m using chicken, rice, and tons of flavorful variables.
Here we go…let’s begin….
First and Foremost – Smile…breathe…you can do it!
Second – Wash your hands
Third – Follow the directions below to make a big tray (serving size : about 10-15)
Fourth – Thank me and leave me a comment-after all the hard work I need some appreciation 🙂
Ingredients: (add whatever makes you happy and keeps you sane!)
- 2 whole chickens – cleaned and cut up into small edible pieces
- Herbs and Spices – Tbsp cumin seeds – Tbsp cardamom – few cinnamon sticks -turmeric – salt – pepper – red chilli pepper – green chilli pepper – coriander – mint – 3 tbsp ginger and garlic paste – 5 medium onions – 2 tbsp Fenugreek
- Chicken Biryani packet of spices (doesn’t matter which brand – if you can’t find then just use without – it’ll still taste great- trust me)
- Yogurt – 4 cups – 2 cups for chicken and 2 cups for yogurt cold sauce (chutney)
- Basmati Rice – 8 cups
- Oil – 2 cups
Utensils: (Besides your hands)
Wooden spoon – Any pot (I used an aluminum pot) – aluminum tray – aluminum foil
Steps: (Dance and sing before you begin and continue to do so during the process)
- Clean and cut chicken into desired pieces and add following items
- Tablespoon of Turmeric – Salt – Pepper – Red chilli pepper – Ginger&Garlic Paste
- A handful of coriander and mint
- Half packet of Chicken Biryani Spices
- Mix well and set aside for a few half an hour so all the ingredients get absorbed
- Set pot to medium flame on either gas or electric or wooden old cast iron stove or (if you’re in the wilderness -hot stones on a pit)
- Add about 2 cups oil – let it get hot – add green chilli peppers – add teaspoonful of cumin seeds, cardamom, cinnamon sticks, and cloves
- Add 3 onions – cut up into long slices or however
- Add 1 teaspoon of turmeric
- Stir with the wooden spoon – continue to do so until the onion gets light brownish
- Add the chicken and stir slowly
- Stir and cook on medium heat for 15 minutes
- Put yogurt in blender and blend until smooth
- Add yogurt and soaked Fenugreek into the chicken and let cook for 30 minutes (in the meantime prepare for the rice and fried onion)
- Fry 2 sliced onions in another
pan and set aside (will use this near the end)
- Put water to boil in a huge pot – add pinch of cumin seeds and cloves -cinnamon sticks and bay leaves
- Take 8 cups of uncooked rice
- Clean 3x
and then let soak until water comes to a boil (tip for cleaning – let water run at the corner of the bowl – so the rice doesn’t fall overboard)
- Once the water is boiling add the Rice and also 2 tablespoons of salt
- Exactly 7 minutes after (Do NOT…let me repeat…Do NOT get diverted by anything – not even Brad Pitt! – focus otherwise your rice will turn into porridge)
- After exactly 10 minutes – —NO!-–Pay attention —After Exactly 7 minutes DRAIN the rice
- Use a long mixing spoon (You’re not a superhero with long arms that can resist boiling water)
- Check on the chicken – it should be done by now – if not cook until chicken is tender – but not where it’s breaking into pieces
- No you don’t add Cheetos to this dish – I was eating them while cooking and moving to the beat “Sad Song”
- In the meantime – Oven temperature should be set to 350
- Soak some Saffron and a pinch of Yellow food color in a cup of MILK
- Coat the aluminum tray with half cup oil
- NOW- The layering process begins:
- Add a layer of rice
- Add a layer of cooked chicken
- Add a layer of rice on top
- Add another layer of chicken and the curry on top
- Add the fried onion and a handful of cut up coriander
- Add the final layer of rice
- Add the saffron and yellow food color milk mix
- Add half a stick butter
- Cover with aluminum foil
- Bake for 45 minutes
- AYE – You’ve done it — Chicken Biryani made right in your kitchen by the Very Talented YOU!
- Be Careful – the tray of deliciously cooked food will be very hot —STIR AND ENJOY
- I will add another page soon explaining how to make the yogurt curry that goes well with this dish
- AND Last But not Least — please remember to leave a comment…share…press the like button…and follow me for more mouth watering delicious recipes 🙂