Mouthwatering Spicy Chicken Biryani
To make perfect biryani always use first quality basmati rice. Use a lot of water to half cook the rice. Add some oil and vinegar while boiling the rice. Choose the fresh meat. Let`s make spicy and mouthwatering biryani.
- Basmati rice(washed and soaked) – 1 kg
- Chicken – 1kg (cut into 10 pieces)
- Onion- 8 medium (sliced)
- Garlic paste – 2tbsp
- Ginger paste – 2tbsp
- Green chilies – 10 (chopped)
- Tomatoes- 8 medium (chopped)
- Red chili powder – 2tsp
- Red chili flakes – 2tsp
- Salt to taste
- Cloves – 8 ,10
- Cinnamon – 7 one inch pieces
- Cumin seeds – 3tsp
- Black cardamom – 4
- Green cardamom- 6
- Bay leaves – 4
- Oil – 2 cups
- Tamarind – 1tbsp
- Yogurt – 3 cups
- Food color – 1tsp
- Mint leaves – 1cup
- Fresh Coriander leaves – 1cup
- Lemon – 4 (sliced)
- Coriander seeds – 4tsp
How to make spicy Biryani
In a pan add finely sliced onion and fry it with 2 cups cooking oil. Fry the mixture on medium flame until it turns out golden brown.
Add garlic paste and whole garam masala (cumin seeds, cloves, cinnamon, black cardamom), fry it nicely until the color of mixture turns out radish brown.
Add chicken and fry it also with the mixture.
When the chicken `s color turns into light brown add chopped green chilies and tomatoes and cook it on medium low flame. This will allow tomatoes and chilies to get mashed nicely.
Add red chili powder, red chili flakes salt to taste, coriander seeds add some water and cook it well until it turns into a gravy.
Finely add ginger paste who gives biryani a perfect taste of spice. Saute the mixture quickly in high flame for 2 minute.
Add 3 cups of yogurt, 2,3tbsp lemon juice and you can see the rich color in gravy.
Chicken will be cooked 1/4th with gravy mixture and remaining ¾th will be cooked along with rice.
Close the vessel and now we will boil the rice. Boil 3 liter water. Add 3 cloves, bay leaves and ½tsp cumin seeds.
Add salt to taste, 2tbsp vinegar and soaked rice. The salt taste in water should be a bit higher than normal.
Parboil the rice. Drain out the water and let it aside.
While rice is draining out, taste the salt and spicy taste in the gravy. This is because when we add the half- boiled rice to this gravy, the taste will be shared with the rice and get matched.
Add the half quantity of half boiled rice to the gravy pan. Topping the first layer with half mint leaves and lemon slices. Then add remaining chicken gravy and then add the remaining drained rice. Top up the upper layer with remaining mint leaves and lemon slices. The rice should be immersed into gravy.
Now close the vessel and keep it in high flame. Put some weight over it. After two minutes you could see vapour coming out from the vessel which means it started boiling. Now turn the flame to low and cook it for more 15 minutes.
After 15 minutes take out the vessel lid. Switch off the stove and close the vessel with lid and allow for some time.
And finally our most awaited spicy chicken biryani is ready….
Spicy chicken biryani can be served along with (onion, cucumber, tomato Raita), and any kind of cutlets).