Home-Made Chicken Biryani

Edition Super-Mom: On special demand!

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I love my Mom, just ‘coz she makes the most yummilicious biryani in the world (and maybe for some yet-to-explore other reasons too)!!! <Eeks!>

To all my friends and family who’ve been pestering me to share the recipe, here’s to the most lip-smacking, aromatic and finger-licking biryani in the world… Put your drool guards on.. and read on!

 

Ingredients

The compulsions:

  • Long-grain Basmati rice – 1 kg
  • Chicken drumsticks – 8
  • Sliced onions – 2 (big)
  • Finely chopped tomatoes – 2 (medium)

The flavour enhancers:

  • Ginger
  • Garlic
  • Red chilli powder
  • Black pepper powder
  • Cinnamon powder
  • Oil – 4 tbsp
  • Pure ghee – 1 tbsp
  • Lemon juice – 1 tbsp
  • Salt – to taste

The aromatic secrets:

  • Home-made garam masala -> psst… exceptionally tasty, secret recipe
  • Saffron strings soaked in 1 tsp of milk

Whole:

  • Bay leaves
  • Cinnamon sticks

Crushed:

  • Mace / Javitri
  • Clove pods
  • Whole black pepper

Chopped:

  • Green chillies
  • Coriander leaves

Serves: 6 (if you’re just eating biryani ;))

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Ingredients at play!

 

Rice rice baby:

— 1 cup rice: 2 cups water

— 1 kg rice: ?? (Double the amount of water) 😀

  • Set water to boil in a pan.
  • Add oil, salt, cinnamon sticks, bay leaves, javitri/mace.
  • Add some golden brown onions to it.
  • When water starts boiling, add immediately-washed basmati rice to boiling water. The trick is not to soak the rice.
  • Let it boil in high flame, till the level of water reduces. Then simmer the flame.
  • Stir to check if almost cooked.
  • At this point, add pure ghee as droplets in different spots, and saffron milk. Do not stir.
  • Allow it to continue cooking.
  • Add freshly chopped coriander.
  • Keep the rice aside.

 

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Rice with its tantalizing aroma

 

Chicken spa:

  • It’s chicken spa time – Clean, wash, remove fat and slit the chicken properly (so that the spa chemicals, namely masala/spices seep in)
  • Fry onions in a pan, till golden brown.
  • Take out and keep it aside for garnishing.
  • Take another portion of onions, fry till transparent.
  • Add chopped ginger, garlic, chillies. Add tomatoes. Stir well. Keep aside. – easy, simple! 😉
  • To the same pan, add little oil. Add sliced chicken to it. Cover it for some time, till it leaves/releases water.
  • Cover it and let it fully cook, on medium fire.
  • Sprinkle cinnamon powder, black pepper powder, red chilli powder and home-made garam masala.
  • Add the most obvious white powder (hell yeah, salt!)
  • Add chopped coriander leaves.
  • Mix everything well.. and at last, pour lemon juice on each piece. Be careful to evenly distribute the juice, without confining it to one portion.

 

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Chicken, nearly done!

 

Let’s give some ‘dum’:

Dum is the art of covering the cooked biryani for an extended period, to let the aroma and essence of every spice seep through the mix for a romantic flavour-play!

— > Add the cooked rice to the chicken pan and cover it tightly for dum.

— > Before serving, mix well, and this is when you see the different colours and flavours of biryani basking in the magical fragrance of Mom-made Biryani!

 

#FancyThrills a.k.a. Garnishing:

Garnish with golden brown onions.

 

Buy 1 Get 1 FREE:

Free raita recipe: 

  • Onions, tomatoes, coriander leaves – finely chopped.
  • Add the above to beaten curd.
  • Salt to taste + red chilli powder.

 

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But first, lemme take a biryafie!

 

Rating:

Aroma: 11/10

Tate: 11/10

Presentation: 11/10

Secrecy (for keeping the recipe hidden for years): 2/10

Overall rating: 100/10 <no wonder my Math, Accounts, Tax profs hated me!>

 

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Read – Drool – Eat – Share – Thank my Mum!

 

                                                                                                                                       Your’s truly,

                                                                                                                                     Biryani lover!!!

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