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chicken biriyani
k-tela style...

Chicken Biriyani:

Marinade Masala Ingredients:

2.5 - 3 lbs - Boneless Chicken, cubed
3/4 cup - plain yogurt
2 tsp - Coriander powder
1 tsp - Cayenne pepper
1/2 tsp - Turmeric powder
1.5 tsp - Salt
3/4 tsp - Fresh Chopped Garlic
3/4 tsp - Fresh Chopped Ginger

Stove top Masala Ingredients:

1.5 cups - Vegetable Oil
2 Large Yellow Onions - sliced thinly
1 Medium White Onion - sliced thinly
8 whole Peppercorns

6 whole Cloves

2 inch Cinnamon stick
5 Green Cardamom Pods, cracked

1 tsp - Cumin Seed
2 cups - Basmati Rice
2 Lemons, peeled and sliced
2 tbsp - Milk
3 strands of Saffron
1 cup Plain Yogurt

Combine all marinade masala ingredients in a large bowl. Place covered bowl in refrigerator for at least 2 hours to marinate.

Fry onions in oil, until light golden brown. Add the peppercorns, cloves, cinnamon, cardamom, and cumin seeds to the frying onions and continue frying until medium golden brown. At this point, add marinated chicken, along with the yogurt marinade, to the frying onions. Cook on medium heat in an uncovered pot, stirring frequently to prevent sticking. If excessive sticking occurs, add a small amount of hot water. Cook until chicken is tender throughout and the shorba (sauce) has thickened, this will take about 1 hour. At this point, reduce heat to low and simmer chicken while preparing the rice. Bring 5 cups of water to a boil. Add 2 cups uncooked Basmati rice and boil until rice is somewhat soft (can be cut in half with a knife) about 5-10 minutes. Strain rice with a mesh colander. Place half of the rice as a layer in an oven safe ceramic bowl. Over the rice place pieces of lemon pulp and spoonfuls of plain yogurt. On top of this place the chicken and sauce. Over the chicken place more lemon and yogurt and top off with the remainder of rice. Heat a small amount of milk with saffron and pour over the top layer of rice. Garnish top with crispy onions. Cover the bowl with lid or tight fitting tin foil and bake at 350 degrees for 25 minutes or until rice on top is standing on end.

Serve with fresh raita.

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