Skip to content
Psychology: Tips for Relationships and Self-Discovery. — Uncategorized — Recipes — 30g — Afghanistan — Biryani — Documentation — Nutrition — Originated

Spiced Rice Dish with Chicken: A Popular Indian Meal

Spicy Rice Dish with Chicken Cooked in Delicious, Aromatic Flavors

,   and  Administrator
3 min read
Spicy Rice Dish with Marinated Chicken: Biryani Recipe Unveiled
Spicy Rice Dish with Marinated Chicken: Biryani Recipe Unveiled

Hey there, folks!

Are you ready to feast your taste buds on some mouthwatering Biryani? Well, buckle up because we're diving into the tantalizing world of this exotic dish that originated in the streets of Persia or Arabia, and eventually made its way to India through various routes.

It could have come from Persia via Afghanistan to North India or it could have been brought by the Arab traders via Arabian sea to Calicut. There are even legends claiming it was created by Timur, the lame, during his conquest, or by Mumtaz Mahal to feed the army. But let's not dwell on the history too much and get straight to the cooking, shall we?

This delectable Biryani recipe comes from my beloved husband, and I am sharing it with all my fellow foodie bloggers out there! It's not exactly rocket science; it requires some effort, but I promise you it's worth every minute you put into it. To be honest, I botched a few attempts initially, but with practice, I am now trying to master the art of making the perfect Biryani. My husband's Biryani is a hit with our family and friends, and I am sure it will be with yours too! So, without further ado, let's get cooking, shall we?

Difficulty: MediumTotal Time: 1 Hour

Ingredients (7):

  • 1kg Chicken, whole
  • 600g Basmati Rice, 4 cups
  • 400g Onions, 3 big ones
  • 8-10 cloves Garlic
  • 1&1/2 inch piece Ginger
  • 200g Tomatoes, 2 nos
  • 30g Mint leaves
  • 30g Coriander leaves
  • 5 nos Green chilies, whole
  • whole garam masala: Cardamom, Cinnamon, Cloves, Star anise, Pepper corns (each 2g)
  • 2 nos Bay leaves
  • dry powders: Coriander powder (2tbsp), Red chilli powder (1/2tbsp), Turmeric (1/2 tsp), Garam masala powder (1tsp)
  • Notes: If you wish to use readymade Biryani Masala, there's no need to add the dry powders. Just substitute these with 3 tbsp Biryani Masala.
  • Flavor Enhancers: Pineapple essence, Rose essence, or Rose water (4-6 drops), Saffron strands (a pinch dissolved in 2tbsp warm milk), Vanaspati (50g) or Vegetable oil (40ml), Butter/Ghee (20g/20ml), Salt
  • Garnish: Fried onions, fried nuts & raisins, chopped coriander leaves

Preparation:

  1. Soak rice in water for at least 30 minutes
  2. Slice onions, chop ginger, garlic, tomatoes, slit green chilies.
  3. Saute coriander and mint leaves until they're limp, then set them aside.

Cooking the Paste:

  1. Heat a pan, add some oil, and saute ginger, garlic, onions, and green chilies until onions turn brown.
  2. Add the dry powders, biriyani masala, and fry for a minute.
  3. Add tomatoes and cook until tomatoes are softened.
  4. Cool the mixture, then add the sautéed mint and coriander leaves, and grind to a smooth paste using a small amount of water.

Cooking the Biryani:

  1. In a large heavy-bottomed pan, heat the garam masala.
  2. Add the ground paste to the pan, along with salt, and cook for 5 minutes or until the raw taste disappears.
  3. Add the chicken pieces and cook until almost done.
  4. Cook the rice with 4 cups of water, saffron milk, cardamom, and cinnamon until half-cooked.
  5. Layer the chicken gravy with rice.
  6. Sprinkle chopped coriander, mint leaves, fried nuts, fried onions, and flavor enhancers on top of the rice.
  7. Pour ghee or butter evenly across the dish.
  8. Seal the pan tightly with maida dough or tinfoil, and cook on low heat for at least 30 minutes or in a preheated (150 degrees) griller for 15 minutes or on a gas stove with a tawa below for 30 minutes.

Serving:

Serve hot with raita, lime pickle, pappad, or hard-boiled eggs. Enjoy!

Pro-tip: If you have a griller, place the sealed pan inside for a perfect biryani!

Now that you've got a taste for this Iranian-influenced Indian delicacy, get cooking and impress your friends and family with this delectable meal!

  • This Biryani recipe, hailing from an unspecified source within the Persia or Arabia region, has made a noteworthy journey to India through various routes and is now available for you to cook at home.
  • The documentation provided includes a Medium difficulty, 1-hour total time recipe, offering an opportunity for food enthusiasts to master the art of making the perfect Biryani.
  • The nutritional requirement for 30g each of mint leaves and coriander leaves is included in the ingredients list, contributing to the dish's delightful aroma and flavor.
  • Uncategorized under Afghani cuisine, this Biryani recipe has origins that may trace back to Persia via Afghanistan or Arab traders via the Arabian sea, making it a fascinating addition to your recipe collection.

Read also:

    Related

    Latest