Spicy chicken biryani the modern way

Chicken 91 Last Update: May 28, 2020 Created: May 24, 2020
Spicy chicken biryani the modern way Spicy chicken biryani the modern way
  • Serves: 5 People
  • Prepare Time: 25 min
  • Cooking Time: 2 hrs
  • Calories: 1035
  • Difficulty: Hard
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How to make spicy chicken biryani the modern way. The reason it's modern is that we are going to do some things a little differently than you have. Still maintaining the culture since we use more ground spices in this recipe. The point is making every flavor count. We won't use any potatoes in this recipe but if you want to save up some chicken pieces and not compromise on the size of your dis, potatoes fill it up just nice. You can substitute the potatoes on a step I will point out in the recipe. Let's do this.

Ingredients

Kitchen Wares

Directions

  1. For the onions on a frying pan, heat up some generous amount of oil, fry 3 bulb onions until brown and crispy then set aside. Save the oil for later.
  2. We move to our chicken to marinate, I'd call it coating since we won't be boiling our chicken but frying. We want the fried taste of chicken for the biryani. In a bowl, place your chicken pieces. Add red chili, turmeric powder, salt then rub the pieces together nicely.
  3. On your previous pan, we will need just 3-4 tbsp of oil to shallow fry the chicken. Heat it up and carefully place your chicken pieces on heat. A good amount of oil ensures the pieces do not stick to the pan. Fry for about 4-5 mins, or until browned. Remove and set aside to drain oil.
  4. First, let's make biryani masala, this is why we are here. On a dry skillet, add cumin seeds, cloves, cinnamon, red chili, and cardamon. Roast these for 2mins. The reason is ground spices emit their flavor when on heat more. This allows then to be crispy and easily crushed. Crush in a blender or pound in a mortar. Add 4 big cloves garlic and enough ground ginger to make it whole. Set aside.
  5. For the rice, boil some water, add salt, 3 tbsp of biryani masala, and some oil.. We continue with the chicken but once its boiled, add in rice and let it cook but not too much, it will still go over some heat later.
  6. Our frying pan with all our saved oil, fry 2 tbsp of biryani masala, add 1/2 tsp turmeric powder, 1 tsp salt, 1 tsp red chili (we are complimenting the spices we marinated chicken with). Fry together as you go in with tomatoes, 3 big chunks of green chili, stir as they cook. Let it simmer for 10mins.
  7. To the cooking rice, once done, transfer to a big bowl and leave open to stop cooking till later.
  8. Check the spices on heat, give a little stir then add in 1 cup of sour milk ( maziwa lala). Stir well and nice for a minute adding coriander and mint leaves. Stir in your fried onions we made earlier. Add in 1 tsp garam masala, lemon juice from one lemon, then your chicken pieces. Stir all together, add green chili when you need more at this point.
  9. Here is where you can add fried potatoes. Well fried to give the edges a little crisp.
  10. Simmer the chicken dish for 5 min then put off heat.
  11. On a large pot on very low heat, add some oil, add half the rice in, the chicken pieces and spices next, then the rest of the rice. Mix 1/2 a cup of milk with yellow food color, give it a stir then pour over your rice. Add 1/4 cup of oil and some lemon juice in. Cover with foil to simmer for 30min to combine the flavors with the heat inside.
  12. We are finally done. You don't even need to mix the rice in the end, we are finally done. Compliment spices with a garnish of mint leaves and coriander. Serve while hot.

Spicy chicken biryani the modern way



  • Serves: 5 People
  • Prepare Time: 25 min
  • Cooking Time: 2 hrs
  • Calories: 1035
  • Difficulty: Hard

How to make spicy chicken biryani the modern way. The reason it's modern is that we are going to do some things a little differently than you have. Still maintaining the culture since we use more ground spices in this recipe. The point is making every flavor count. We won't use any potatoes in this recipe but if you want to save up some chicken pieces and not compromise on the size of your dis, potatoes fill it up just nice. You can substitute the potatoes on a step I will point out in the recipe. Let's do this.

Ingredients

Directions

  1. For the onions on a frying pan, heat up some generous amount of oil, fry 3 bulb onions until brown and crispy then set aside. Save the oil for later.
  2. We move to our chicken to marinate, I'd call it coating since we won't be boiling our chicken but frying. We want the fried taste of chicken for the biryani. In a bowl, place your chicken pieces. Add red chili, turmeric powder, salt then rub the pieces together nicely.
  3. On your previous pan, we will need just 3-4 tbsp of oil to shallow fry the chicken. Heat it up and carefully place your chicken pieces on heat. A good amount of oil ensures the pieces do not stick to the pan. Fry for about 4-5 mins, or until browned. Remove and set aside to drain oil.
  4. First, let's make biryani masala, this is why we are here. On a dry skillet, add cumin seeds, cloves, cinnamon, red chili, and cardamon. Roast these for 2mins. The reason is ground spices emit their flavor when on heat more. This allows then to be crispy and easily crushed. Crush in a blender or pound in a mortar. Add 4 big cloves garlic and enough ground ginger to make it whole. Set aside.
  5. For the rice, boil some water, add salt, 3 tbsp of biryani masala, and some oil.. We continue with the chicken but once its boiled, add in rice and let it cook but not too much, it will still go over some heat later.
  6. Our frying pan with all our saved oil, fry 2 tbsp of biryani masala, add 1/2 tsp turmeric powder, 1 tsp salt, 1 tsp red chili (we are complimenting the spices we marinated chicken with). Fry together as you go in with tomatoes, 3 big chunks of green chili, stir as they cook. Let it simmer for 10mins.
  7. To the cooking rice, once done, transfer to a big bowl and leave open to stop cooking till later.
  8. Check the spices on heat, give a little stir then add in 1 cup of sour milk ( maziwa lala). Stir well and nice for a minute adding coriander and mint leaves. Stir in your fried onions we made earlier. Add in 1 tsp garam masala, lemon juice from one lemon, then your chicken pieces. Stir all together, add green chili when you need more at this point.
  9. Here is where you can add fried potatoes. Well fried to give the edges a little crisp.
  10. Simmer the chicken dish for 5 min then put off heat.
  11. On a large pot on very low heat, add some oil, add half the rice in, the chicken pieces and spices next, then the rest of the rice. Mix 1/2 a cup of milk with yellow food color, give it a stir then pour over your rice. Add 1/4 cup of oil and some lemon juice in. Cover with foil to simmer for 30min to combine the flavors with the heat inside.
  12. We are finally done. You don't even need to mix the rice in the end, we are finally done. Compliment spices with a garnish of mint leaves and coriander. Serve while hot.

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