Authentic Chicken Briyani Recipe :D
Hey loves, I am super excited to be back in action :D
Life has been quiet a jol with the surprise engagement and the wedding, Literally everything I ever dreamed off took place in a gap of 1 YEAR, crazy right ? Anyway enough of the blabbering with myself hahaha onto the recipe,
So I decided to make this really amazing dish (considering its my favourite) two days ago and between my husband and I its a hit once again,
Easy Peasy Chicken Briyani:
Ingredients:
4 Chicken portions cut into pieces,( I used the leg portion)
2 tablespoons vinegar
2 cups brown basmati rice,
Dash of yellow food colouring
1 onion, sliced into rings
3 tablespoons butter,
Fresh herbs (mint leaves, thyme leaves)
1 tablespoon tomato paste
2 potatoes, peeled and cut in wedges
½ cup lentils, boiled in salted water and set aside
1/3 cups (or less) sour milk
Spices:
3 cardamom pods
2 cinnamon stick
3 star anise
1 heaped tablespoon ginger/garlic paste
1.5 tablespoon chilli powder,
1 teaspoon turmeric powder
1.5 teaspoons gharam marsala
Salt to taste
Oil for frying,
Method:
Life has been quiet a jol with the surprise engagement and the wedding, Literally everything I ever dreamed off took place in a gap of 1 YEAR, crazy right ? Anyway enough of the blabbering with myself hahaha onto the recipe,
So I decided to make this really amazing dish (considering its my favourite) two days ago and between my husband and I its a hit once again,
Easy Peasy Chicken Briyani:
Ingredients:
4 Chicken portions cut into pieces,( I used the leg portion)
2 tablespoons vinegar
2 cups brown basmati rice,
Dash of yellow food colouring
1 onion, sliced into rings
3 tablespoons butter,
Fresh herbs (mint leaves, thyme leaves)
1 tablespoon tomato paste
2 potatoes, peeled and cut in wedges
½ cup lentils, boiled in salted water and set aside
1/3 cups (or less) sour milk
Spices:
3 cardamom pods
2 cinnamon stick
3 star anise
1 heaped tablespoon ginger/garlic paste
1.5 tablespoon chilli powder,
1 teaspoon turmeric powder
1.5 teaspoons gharam marsala
Salt to taste
Oil for frying,
Method:
For the marinade:
Step 1: Wash and rinse chicken with the vinegar (to remove sliminess and any bad odour). Make sure you drain all water,
Step 2: To the chicken add the following (1 cinnamon stick, 2 star anise, ginger garlic, tomato paste, chilli powder, turmeric powder, garam marsala, sour milk, salt, fresh herbs) mix together and leave to marinade in fridge for 30 – 45 mins,
Step 1: Wash and rinse chicken with the vinegar (to remove sliminess and any bad odour). Make sure you drain all water,
Step 2: To the chicken add the following (1 cinnamon stick, 2 star anise, ginger garlic, tomato paste, chilli powder, turmeric powder, garam marsala, sour milk, salt, fresh herbs) mix together and leave to marinade in fridge for 30 – 45 mins,
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| Marinade| Layering| Final product |
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| The marinade |
For the briyani itself:
Step 3: In a fry pan melt butter and fry onions & cardamom pods till golden brown and set aside,
Step 4: Boil rice in salted water with the remainder cinnamon sticks and star anise till 2/3 done, add a splash of food colouring when drained and mix through, set aside.
Step 5: in a large pot, heat oil and fry potatoes till crispy on the outside but not fully cooked, set aside.
Step 6: In that same pot add the marinated chicken and allow to fry before adding water and allowing it to simmer on medium heat ( similar process to a curry) add the lentils and potatoes back in at this point and cook for about 30 mins, or until there’s a thick gravy.
Step 7: Reduce heat to the lowest, Layer the rice on top followed by the buttery onions, garnish with mint leaves or coriander. Allow to steam on low till the rice is done (+- 20mins).
For the briyani itself:
Step 3: In a fry pan melt butter and fry onions & cardamom pods till golden brown and set aside,
Step 4: Boil rice in salted water with the remainder cinnamon sticks and star anise till 2/3 done, add a splash of food colouring when drained and mix through, set aside.
Step 5: in a large pot, heat oil and fry potatoes till crispy on the outside but not fully cooked, set aside.
Step 6: In that same pot add the marinated chicken and allow to fry before adding water and allowing it to simmer on medium heat ( similar process to a curry) add the lentils and potatoes back in at this point and cook for about 30 mins, or until there’s a thick gravy.
Step 7: Reduce heat to the lowest, Layer the rice on top followed by the buttery onions, garnish with mint leaves or coriander. Allow to steam on low till the rice is done (+- 20mins).
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