Chicken Biryani, has been a favourite of the Indian palate since time immemorial. This beautiful chicken recipe infuses the aromatic Indian spices amongst layers of cooked rice and chicken, served best with yogurt. With its origins unknown, today it has developed across the Indian subcontinent with different styles of cooking in different regions; each style holding a distinct popularity of its own.
Here, I have created a unique spicy rendition of karahi Chicken Biryani, inspired by the basic Indian style. Yes, it tastes even better than how it looks! Try it for yourself! 😉
1.5 cups basmati rice
5 green cardamom pods
2 tsp salt
5 black peppercorns
1 dry red chilli
6 cloves, 3 grounded
1 small cinnamon stick
3 tbsp vegetable oil/ghee
3 onions, sliced
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp coriander powder
1/2 tsp black pepper powder
6 garlic cloves, crushed
1 tsp crushed ginger
Juice of 1/2 lemon
2 large tomatoes, sliced
1/2 cup chopped coriander, and some for garnishing
1 cup yogurt whisked with 1/2 tsp salt and 1/2 tsp roasted cumin powder
5 saffron threads mixed in 2 tbsp warm milk
1/2 cup water
Toasted almond flakes for garnishing
Step 1: Wash and soak the rice in water for 30 minutes. Keep aside.
Step 2: Wash the chicken pieces and set aside. Heat the oil/ghee in a karahi/wok and sauté the onions till they are soft and golden brown. Add the chicken pieces to it.
Step 3: Add the ground cloves, red chilli powder, turmeric powder, roasted cumin powder, coriander powder, black pepper powder, and 1 tsp salt. Remove the seeds from the green cardamom and grind them. Add them to the chicken as well. Add the crushed garlic and ginger. Mix well. Cover the karahi/wok and cook on low flame till the water absorbs and the chicken begins to roast. Check seasoning.
Step 4: Add the lemon juice and water when the chicken is cooked. Let it simmer.
Step 5: Meanwhile, boil half a pan of water. Add the cloves, cardamom peels, cinnamon stick, dry red chilli, black peppercorns, 1tsp salt. Add the soaked rice and partially boil it. Drain out the water and set aside.
Step 6: In the karahi/wok, cover the chicken with tomato slices, chopped coriander, yogurt and add the rice on top.
Step 7: Add the saffron milk and cover it with a lid. Cook on low flame for 20 minutes.
Step 8: Garnish with chopped coriander and toasted almond flakes. Serve hot with salted yogurt!