It’s come across my mind that I have yet to share with you a South Asian dish that may be of your liking. Last night I decided to try Biryani for the second time (the first time, I added way too many spices and to be frank – it didn’t taste too good). Although I did not have all the ingredients that I would have liked to use at hand, I made the Chicken Biryani anyway as Irshad and I were really craving it.
SO! Let’s begin my friends! Yall better appreciate the fact that I had my professional huge camera with me during this cooking process #noteasy
1. Salt (honestly the biggest ‘andaj’ ever – basically meaning, I put in whatever I thought was the right amount)
2. Chili Powder – 3 tbsp (My chili powder isn’t very strong, if yours is strong then put less)
3. Tumeric Powder – 1 tbsp
4. Ginger and Garlic Paste – 2 tbsp
5. Cinnamon Stick – 1 large stick broken into 2 equal pieces
6. Cumin Powder – 1 tbsp
7. Bay Leaves – 3
8. Black Cloves – 8
9. Cardamom – 6
10. Green Chilies – I used 3 big ones because we like our food really spicy, you can use more or less
11. Garam Masala – 1 tbsp
12. Onion – 1
13. Chicken Breast/Legs
14. Basmati Rice – 3 Cups
15. Vegetable Oil – 2 tbsp
Okay now that we have the ingredients listed, LEGOO!!!
Set out your ingredients (I forgot the salt here but just pretend its sitting right there in the middle)
Slice some lemons
Slice some onions
Put 3 cups of rice in a bowl and add at least 5 cups of water to fully cover it. Put it aside and leave it for one hour.
Clean your chicken! Why do I only have drum sticks? Well because it was cheap. #forthewin
In a non stick pan, heat up your oil and add your onions stirring constantly. Stove should be on a medium level.
When your onions become translucent, add in your chili powder, garam masala, tumeric powder, cumin, salt, ginger and garlic paste, cinnamon sticks, 2 black cloves, and 2 cardamoms, stirring constantly.
After stirring and coating your onions completely, add half a cup of boiled water into the pan. Remember to always have water boiling when you are cooking a curry dish, hot water is the best to add (don’t ask me why, just do it).
Throw in your chicken and coat the pieces with the curry
Add another half cup to full cup of water. The water will keep absorbing so keep adding water every few minutes. At this point, I also added 1 green chili that I chopped up into little pieces.
Keep your stove at a medium level and cover the pan. Do not cover it completely but leave the lid a little open so there is air coming through. Remember to keep checking up on your chicken curry and mixing constantly. If the water is absorbed, keep adding more water, a half a cup at a time.
While your chicken is cooking, drain your rice.
In another pot, add in your rice and enough water to JUST cover the rice, 3 bay leafs and the rest of your black cloves and cardamoms. Close the lid and keep on low to medium heat for about 10 minutes. Keep checking on your rice to make sure it’s not sticking to the bottom of the pan and burning.
Once your rice is complete, it’s time to layer your rice and chicken. Take some rice out and put it in a big bowl. The first layer is rice, then add all of your curry chicken on top.
Coat the lemon slices with some more white rice. Then add food some food coloring to the mixture. I mixed this food coloring powder with some water and spooned it over the rice.
After adding your food coloring, put the lid back on and leave on low for about 15-20 minutes. Although everything is already cooked, you want the flavors to incorporate with one another and let the food coloring soak into the rice. After about 20 minutes, thoroughly mix everything together and voila! You have Chicken Biryani!
Now, there are a lot of items that our mom’s usually add into Biryani but we just didn’t have them at home! Some of those items may include: Tomatoes, Plain Yogurt, Mint Leaves, Coriander Leaves and even Cilantro. I just did this with what I had at home. I hope that this step by step process helps you to make some delicious spicy Biryani at home. Remember, if you do not want it to be as spicy as mine, lessen some ingredients!