Chicken Biriyani

A funny thing happened today.

I was not in a very good mood today, as the morning News Paper now a day’s always nobbles my peaceful mind and baffles me in an utter depression with a thought where our future is leading us to. Along with the News Paper I await eagerly when I will visit my FB a/c and see the updates from my friends. 

So while surfing with the daily routine, one of my food blogger friends posted in a private group-

"Aaj mere pau zameen par nahi hai....guess karo????" (Today my foot is not on the ground…guess what???)

 She briefed - A small squirrel has entered in her room and is hiding under her bed. And she is scared to get down from her study chair.

All we friends started to give her a handful suggestions how to get rid of that lil one. And in between we cracked many jokes together which made the hour so precious with the glorious smiles that the little squirrel brought in no time. And the smile got spread each part of the world.

Then what I realised the incident is so trivial that one can just listen and forget it at the same time. But may be a trivial thing sometime brings that much happiness in the world that one can think beyond anything. The bitter incidents that we are facing every day, reading in the news papers, make our life and mind miserable with an eerie scare that quivers us more to stay at home. But today when we shared the incident of the squirrel, virtually a glory of happiness spread all over us. We forgot everything but the squirrel and our friend. Life is like this. Happiness can be found in each and everything. The thing is how you are interpreting it. Thanks to you my dear friend for giving this hourly happiness.

 Ok...Now let us come to the Chicken Biriyani. The first look into the Ingredients and into the process might make your brows wrinkled, but I assure you, this one is the most easiest way I have ever cooked a Biriyani. Its takes approximately 1 hour to cook. But you will only spend 15-20 mnts in the kitchen. Try it and let me know how you like it. So here goes the recipe:

Ingredients:

For Marinating:

Chicken- 700-800gm (cut into normal pieces)

Tomato- 4 (chopped)

Ginger-Garlic Paste- 2 table spoons heaped

Vinegar- 1 1/2 table spoons

Turmeric- 1 tea spoons

Coriander Powder- 2 tea spoons

Cumin Powder- 2 tea spoons

Red Chili Powder- 1 tea spoon

Whole Black pepper- 4-5

Whole Cardamom-  2-3

Whole Cinnamon- 1-2 small sticks

Whole Cloves- 3-4

Whole Javitri/Mace-  1-2 flowers

Whole Star Anise - 1-2

*Fried Onion- 1 cup (Crispy and Crumble)

(*To make the fried onion-cut the onions in thin slice and fry it with enough oil til they are brown and crispy. To make 1 cup, you need 4-5 medium size onions.)

Mint Leaves- Handful

Coriander Leaves- Handful.

Oil- 1 table spoon

Salt- according to taste

For the Rice-

Basmati Rice- 2 1/2 cup

Salt- 1/2  tea spoon

Whole Black pepper- 2-3

Whole Cardamom-  1-2

Whole Cinnamon- 1 small stick

Whole Cloves- 1-2

Whole Javitri/Mace- 1 flower

Whole Star Anise - 1

Water- 5 cups

For the Final Part: 

Oil- 3 -4 table spoon

Ghee- 1 table spoon (optional)

Potato- As per your requirement (medium size){Optional}

Yoghurt- 1 cup or less (Depends how much tangy taste you prefer )

Mitha Attar/Sweet Essence - few drops (2-3)

Saffron- a pinch dissolved in 1/2 cup warm milk.

Method:

1. Marinate all the ingredients under the marinating section nicely over night.

2. To prepare the Biriyani we need only two deep bottom Containers. (a) Where you will cook the rice and (b) where you will cook the chicken and the whole Biriyani process will be done in the same container. So it has to be large enough where we can layer the chicken and the rice together.

3. Heat oil (3 -4 table spoon) in the (b) container (the big one) add the peeled whole potatoes and fry till they turn semi brown (Adding potato is optional, if you don't want to add potato then jump to the next procedure.) and reserve.

4. Wash the rice. In the (a) container add everything listed under 'For the Rice' section. And cook it till the rice is semi tender. Strain the rice and reserve.

5. Add ghee with the excess oil in the container and when it is hot enough add the whole marinated chicken. Stir it nicely and then cover it and let it cook in a semi low flame. Cook the chicken for 5 mnts then add potato. Then cook for 5 mnts more. When the Chicken will start to get juicy add the yoghurt. Now when you are adding yoghurt, be sure to taste the chicken gravy first.  Add in slow portion as much tangy taste u want. If salt is needed please add it too.  Stir it nicely and cook in low heat.

6. When the chicken will release enough water, add the Rice on the top of it. Make small holes in the rice with your finger and add the saffron dissolved in milk evenly all over the top of the rice and then fill up the holes. Add few drops (2-3)Mitha Attar  on the rice and spread over the top with your hand.

7. Take a Tawa/flat iron pan. Put the (b) container on the pan. Cover the container first with an aluminum foil then cover it with lid. Put something heavy on the lid so that the vapour cannot come out. Put the whole set on the gas and let it cook for 30-40 mnts in low heat. 

8. When it is done serve it with Raita or salad and enjoy.

 Note: Previously I used to grind the mint and coriander leaves along with the ginger garlic. But now I avoid it for the pungent smell of the leaves. If you like you can try that way too.... 

Sending this to the ongoing event of Kolkata Food Bloggers - 'Love on Plate- Dinner for two'...