If you have been following me on my Facebook page, I wrote about preparing for an Indian dish to submit on Asian Food Fest virtual blog event last weekend. The dish that I have prepared is none other than Chicken Biryani! I love biryani since I was very young and still loving it till today. The rice is infused with spices and juices from the meat – each spoonful is just so delicious. I like how each spoon into the biryani rice you get to find the meat well hidden underneath the rice.
As this Indian dish is widely adapted everywhere in the world, I would say this recipe that I have used is closest to the Hyderabadi method. The recipe that I have used is from the book that I previously talked about; The Food of India. The original recipe uses Lamb but too bad the supermarket ran out of lamb chops hence I used chicken instead. It does takes a bit of planning ahead as the meat needs to be marinated beforehand for at least 1 day or two. Other than that, the cooking is a breeze – pretty much everything gets dump into a casserole, then onto stove. The original recipe called for using a sealing dough and oven at the very last steps but I have skipped that.
- 2 large Chicken maryland, cut into large chunks with bones intact
- 8cm ginger, grated
- 2 garlic cloves, crushed
- 2 tablespoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 2 green chilies, deseeded and finely chopped
- 2/3 cup cilantro leaves, with extra for garnishing
- 1/2 cup mint leaves
- 2 1/2 cups basmati rice,
- 2 large shallots, thinly sliced
- 1/2 cup oil
- 125 unsalted butter, melted
- 250ml thick plain yogurt
- 1/2 teaspoon saffron thread, soaked in 2 tablespoons hot milk
- 4 cups boiled water
- Salt and pepper
- Finely chopped the cilantro and mint leaves.
- Mix the chicken in a bowl with the ginger, garlic, garam masala, chili powder, turmeric, green chilies, chopped coriander and mint leaves. Season with salt and pepper. Cover and refrigerate at least overnight.
- Wash the rice in a sieve under cold running water until the water from the rice runs clear. Put the sliced shallots in a sieve, sprinkle with salt and leave for 10 minutes to drain off any liquid that oozes out. Rinse and pat dry.
- Heat the oil and butter in a large, heavy-based saucepan. When oil is hot, add the shallots and fry until golden brown. Drain well and set aside, reserving the remaining oil in the pan.
- Remove the chicken from marinade, and fry in batches in the saucepan until it is well browned all over. Transfer the meat to a thick-based pot (“degchi”) or a casserole dish. Add in the fried shallots, and any remaining marinade. Then add the yogurt. Place a lid and cook everything over low heat for about 20-30 minutes, until the chicken is tender and the sauce thickens.
- In the same saucepan used to fry the meat, place the washed rice and add boiled water to cover the rice. Add a pinch of salt. Turn on the heat, and boil the rice for 5 minutes, then transfer the rice into the casserole, spreading evenly over the rice. Drizzle the soaked saffron and hot milk over the rice with a spoon. Close the casserole with a lid.
- Turn on high heat for the casserole for 5 minutes, then to low heat for another 15-20 minutes till each of the grain is nicely cooked through.
Add more cilantro leaves onto the biryani rice and get ready to tuck in!
“I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier.”