Hope this Blog finds you in the best of health and spirits.
Help! My Stomach’s Growling and I need Chicken Biryani!
O.k. so I don’t NEED it…but…It would help tremendously to calm the sounds that are playing throughout my abdomen system.
Please follow the FOUR directions below if you are craving a mixed rice dish with lots of flavors that will tickle your tongue and satisfy your hunger and maybe…just maybe…give you the kick you need to explore international dishes. I receive tons of compliments whenever I make this yummy dish at parties.
So…moving along…I’m using chicken, rice, and tons of flavorful variables.
Here we go…let’s begin….
First and Foremost – Smile…breathe…you can do it!
Second – Wash your hands
Third – Follow the directions below to make a big tray (serving size : about 10-15)
Fourth – Thank me and leave me a comment-after all the hard work I need some appreciation 🙂
Ingredients: (add whatever makes you happy and keeps you sane!)
- 2 whole chickens – cleaned and cut up into small edible pieces
- Herbs and Spices – Tbsp cumin seeds – Tbsp cardamom – few cinnamon sticks -turmeric – salt – pepper – red chilli pepper – green chilli pepper – coriander – mint – 3 tbsp ginger and garlic paste – 5 medium onions – 2 tbsp Fenugreek
- Chicken Biryani packet of spices (doesn’t matter which brand – if you can’t find then just use without – it’ll still taste great- trust me)
- Yogurt – 4 cups – 2 cups for chicken and 2 cups for yogurt cold sauce (chutney)
- Basmati Rice – 8 cups
- Oil – 2 cups
Utensils: (Besides your hands)
Wooden spoon – Any pot (I used an aluminum pot) – aluminum tray – aluminum foil
Steps: (Dance and sing before you begin and continue to do so during the process)
- Clean and cut chicken into desired pieces and add following items
- Tablespoon of Turmeric – Salt – Pepper – Red chilli pepper – Ginger&Garlic Paste
- A handful of coriander and mint
- Half packet of Chicken Biryani Spices
- Mix well and set aside for a few half an hour so all the ingredients get absorbed
- Set pot to medium flame on either gas or electric or wooden old cast iron stove or (if you’re in the wilderness -hot stones on a pit)
- Add about 2 cups oil – let it
get hot – add green chilli peppers – add teaspoonful of cumin seeds, cardamom, cinnamon sticks, and cloves
- Add 3 onions – cut up into long slices or however
you want - Add 1 teaspoon of turmeric
- Stir with the wooden spoon – continue to do so until the onion gets light brownish
- Add the chicken and stir slowly
- Stir and cook on medium heat for 15 minutes
- Put yogurt in blender and blend until smooth
- Add yogurt and soaked
Fenugreek into the chicken and let cook for 30 minutes (in the meantime prepare for the rice and fried onion)
- Fry 2 sliced onions in another
pan and set aside (will use this near the end) - Put water to boil in a huge pot – add pinch of cumin seeds and cloves -cinnamon sticks and bay leaves
- Take 8 cups of uncooked rice
- Clean 3x
and then let soak until water comes to a boil (tip for cleaning – let water run at the corner of the bowl – so the rice doesn’t fall overboard)
- Once the water is boiling add the Rice and also 2 tablespoons of salt
- Exactly 7 minutes after (Do NOT…let me repeat…Do NOT get diverted by anything – not even Brad Pitt! – focus otherwise your rice will turn
into porridge)
- After exactly 10 minutes – —NO!-–Pay attention —After Exactly 7 minutes DRAIN the rice
- Use a long mixing spoon (You’re not a superhero with long arms that can resist boiling water)
- Check on the chicken – it should be done by now – if not cook until chicken is tender – but not where it’s breaking into pieces
- No you don’t add Cheetos to this dish – I was eating them while cooking and moving to the beat “Sad Song”
- In the meantime – Oven temperature should be set to 350
- Soak some Saffron and a pinch of Yellow food color in a cup of MILK
- Coat the aluminum tray with half cup oil
- NOW- The layering process begins:
- Add a layer of rice
- Add a layer of cooked chicken
- Add a layer of rice on top
- Add another layer of chicken and the curry on top
Add the fried onion and a handful of cut up coriander
- Add the final layer of rice
- Add the saffron and yellow food color milk mix
- Add half a stick butter
- Cover with aluminum foil
- Bake for 45 minutes
- AYE – You’ve done it — Chicken Biryani made right in your kitchen by the Very Talented YOU!
- Be Careful – the tray of deliciously cooked food will be very hot —STIR AND ENJOY
- I will add another page soon explaining how to make the yogurt curry that goes well with this dis
h
- AND Last But not Least — please remember to leave a comment…share…press the like button…and follow me for more mouth watering delicious recipes 🙂
October 7, 2016 at 11:15 pm
Looks yummy I will have to give it a try
LikeLiked by 1 person
October 8, 2016 at 1:18 am
Please do. Thank you.
LikeLiked by 1 person
October 2, 2016 at 4:34 am
LoL … I’m sure the dish is delic, but it’s your
recipe writing style that entertains me most! :)💜 Jackie@KWH
LikeLiked by 2 people
October 2, 2016 at 4:38 am
Thanks Jackie. Please check out my other posts too. 🙂
LikeLiked by 1 person
October 5, 2016 at 4:16 pm
Please check out my new Recipe – What A Leg
LikeLiked by 1 person
October 1, 2016 at 4:09 pm
my stomach’s growling just looking at these pics. thank you for sharing your recipe, i just moved out and am trying to find new easy recipes that i can make for myself & have a particular interest in the indian cuisine as my mother is from india. i am going to surprise her when she comes to visit. lets just hope it turns out tasty hahaha! thank you!
LikeLiked by 2 people
October 1, 2016 at 4:35 pm
Awe..that’s wonderful Saffiya. I’m sure you’re mom will love the dish you will make. And you’re very welcome.
LikeLike
October 1, 2016 at 1:49 pm
What a great recipe – thank you for taking the time to post the directions and pictures!
I love making biryani also – particularly the Pakistani version with whole spices, as opposed to ground. I often make my own spice mixtures, but if I don’t have any on hand I will use a commercial preparation. I’m fond of the “Shan” brand of biryani masal spice mix particularly, when I can find it.
Thank you again for the wonderful entry, and keep cooking!
🙂
LikeLiked by 1 person
October 1, 2016 at 2:31 pm
Thank you for stopping by. Yes..I do like Shaan spices also.
You make your spices? That’s awesome..please share…
LikeLiked by 1 person
October 1, 2016 at 4:45 pm
Lol. I’m not sure it’s “awesome”. I’m just very fortunate to live in an area that has many ethnic markets. So I can buy spices like turmeric, coriander, cardamom, etc., and then have fun varying their proportions to try different mixtures. I do like to toast my whole spices – I think that brings out a lot of flavor. And of course, just as you did here, “blooming” the spices in oil is traditional, and very worthwhile.
My only complaint about your recipe is that you say it will feed 10 – 15 people. HA! Not when I’m around 🙂
LikeLiked by 1 person
October 1, 2016 at 4:48 pm
Ha ha…I actually thought about that….
And that’s great …toasting the spices will bring out the flavors even more.
LikeLiked by 1 person
October 1, 2016 at 1:30 pm
Post more of these recipes please! I love exotic food
LikeLiked by 2 people
October 1, 2016 at 2:17 pm
Thank you. Sure….I’ll post more soon
LikeLike
October 5, 2016 at 4:17 pm
Please check out my new Recipe – What A Leg
LikeLike
October 1, 2016 at 1:21 pm
Yasss! Im so glad I found this blog page! I actually went to the nearest Indian store and got the ingredients to make today. Will let you know how it comes out!! Thanks Ruby. 🙂
LikeLiked by 2 people
October 1, 2016 at 2:10 pm
That’s great Chris! Thank you. I’m glad you liked my blog. Please do let me know how it turns out.
Of course you can reduce the quantity if you want a lesser serving size.
LikeLike