The name is enough to stir up a craving for this delicious dish that finds its roots in the meals of the Kings. Those of them who are not familiar with this dish, it is a recipe cooked with rice and chicken. Meat can also be replaced with mutton or lamb. This dish tops many restaurant orders especially in Gulf countries and the Indian subcontinent for its special aroma and the soul evoking flavours of Indian spices. Without further wait, I will jump right into the recipe for you to try and find out for yourself. Careful, the aroma in the kitchen will hunger many people!
For marinating the chicken:
1.5 pound of chicken breast cut in small cubes
1 cup yogurt
1 tbsp red chilli powder
1/4 tbsp turmeric
1 tbsp coriander powder
2 tbsp ginger garlic paste
Salt as necessary
For cooking the chicken:
1 tbsp pepper
1 tbsp cinnamon powder or sticks
1 tbsp cardamom powder or kernels
3 star anise
3-4 bay leaves
2 large onions diced in length
For the biryani:
3 cups of boiled rice or serving portion size
1 onion diced in length and fried
2 tbsp clarified butter or Indian ghee
Let the chicken be marinated for half an hour.
Heat a large vessel that can fit both chicken and the rice. After heating, add 6-7 tbsp cooking oil. Temper all the spices and stir for a minute. Then add the diced onions. After caramelizing them for 15 minutes, add the marinated chicken and cook for 20 minutes on medium flame or until chicken has become soft. To check, try separating the chicken with the cooking spook. If it comes off easy, it is ready. Let the water be evaporated and hold a very thick consistency.
Once the chicken is cooked, lower the flame. Toss the boiled rice with butter and layer the rice on top of the chicken in the same vessel. After doing so, sprinkle fried onions evenly on the top and close the lid. Cook further for 10 minutes.
This can be served with a side of yogurt, chopped onions with lemon or a side of curry which can be used from the chicken gravy that was made thicker during cooking.