Funny how this recipe is so simple yet time consuming, but worth while. It’s taken me quite a while to make it for the first time. There’s quite a number of items that you’ll require and its’ preferably important that your prep everything before hand. When preparing a spicy chicken biryani, there are three stages to take note of. First is the chicken marinade, next is cooking both the potatoes and the chicken mix, last but not least is the rice prep. Stay tuned to note all that entails in every step.
Here’s what you’ll need:
Prep time: 10 mins Marination time: 30 mins Cook time: 1 hour
Total time: 1 hour 40 mins
Yields: 4 servings
Serves: 4 pax
*Spicy chicken marinade*
- 2 cups of boneless chicken breasts – diced
- 250 ml of plain yogurt
- 1 teaspoon of grated garlic
- 1 teaspoon of grated ginger
- 2 cups of tomatoes – diced
- 1 cup of cilantro leaves – chopped
- 2 Large red onions – sliced and caramelized.
- 3 small potatoes – peeled, washed and cubes
- 2 teaspoons salt
- 1 teaspoon cayenne chili powder
- 1 teaspoon paprika
- 2 teaspoon garam masala
- 1 teaspoon nutmeg
- 3 Tablespoons vegetable cooking oil
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon of pilau masala
- 1 -1/2 cups of long grain basmati rice
- 2 -1/2 cups of water
Important tools used:
- sauce pans / sufuria + lids
- wooden spoons
- rubber spatula
- Large/small Mixing bowls
Step 1: Marinate the chicken: – In a large bowl, place the diced chicken + ginger + garlic + spices + vegetable cooking oil + tomatoes + cilantro leaves = Mix everything together and set it aside to sit for 30 mins.
Step 2: Cook the potatoes + chicken together :- In a sauce pan over medium heat, add oil + garam masala + the potatoes. Toss them around and let it cook until they start browning. This will take about 10 mins. Once browned, add in the marinated chicken mix to the potatoes, toss everything to combine well, add 1 cup of water and cover to cook for 30 mins. After 20 mins, add in half of the caramelized onions to the mix and combine everything together. Cover and let it continue cooking for the remaining 10 mins.
Step 3: Prep the rice + cook it: – In a small bowl, add the rice and wash it three times while draining the water. Once you think its clean enough, soak the rice for exactly 15 mins, then drain the water. Place a sufuria or sauce pan over medium heat, add oil + pilau masala. Add water to it and bring it to a boil. Once the water is boiled, add salt mix it well, then add in the rice. Lightly stir the mixture, and let it cook for 6 mins. Once its almost cooked through, turn off the heat and drain off the water.
Step 4: Add the rice to the chicken:– Add the drained yet semi- cooked rice to the chicken. Make sure to lightly but evenly level the rice on top of the chicken. Cover and cook for exactly 8 mins over high heat, then reduce the heat to low for 2 mins. Turn off the heat.
Step 5: Serve: -Lightly but gently, scoop from the bottom up and serve while its hot. While serving onto a plate, garnish with the remaining caramelized onions and cilantro leaves.