Tuesday, September 27, 2011

Quick and yet Tasty Biryani

Well, I know the Quick and Biryani never match! As traditionally Biryani is slowly cooked over charcoal pit. No doubt about the taste that comes out. But these days we don't have luxury of time and yet we want to eat the tasty food. Definitely. One option is to go out and there are couple good restaurants in almost every city where you can get good Biryani. Unfortunately here, we don't get good indian food or it has been dutchised! (like indianised).. which is quite bland as per Indian standard.

As i mentioned in one of my previous blog that i am veg. and cook non-veg. for my hubby. I gave a shot to this recipe of Boneless Chicken Biryani found at sanjeev kapoor.com. with minor variation in ingredients and cooking time as proportionate to my requirements.


300 Gms of Boneless chicken (Chicken Breasts)
1 cup Basmati Rice (soak them for at least 30 mins)
3 tbsp Desi Ghee (Clarified Butter) or Vegetable Oil
1 " Cinnamon Stick
1 Bay leaf
3-4 Cloves
2 green Cardamom
1 Black Cardamom
1 tsp Cumin Seeds
1 Onion(medium), sliced
2 Green Chilies, Slit
1 Tomato, Chopped
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Amchur( dried Mango Powder)
1/2 tsp Cumin Powder
Salt to taste
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1/2 tsp Red Chili Powder
1/2 cup Yogurt thick ( i used Greek yogurt)
2 Onion (medium), sliced and fried brown
A few Mint Leaves, washed and torn
A few Coriander leaves, Washed and torn
1/2 tsp Garam Masala
1/3 cup Milk
A few drops of Rose Water
1/2 Tbsp Raisins


1. Boil the rice (3/4 cooked) and set aside.

2. Cut the chicken into 1" pieces

3. Heat the 2 Tbsp Ghee/oil in a deep pan. Add whole spices (Cumin, Cinnamon, Cardamoms, Cloves and Bay Leaves) and saute for a minute.
4. Add Sliced Onion and saute until transparent

5. Add green chilies and chicken cubes and saute

6. Add turmeric, Amchur, coriander and cumin powder, tomatoes, ginger n garlic paste, Salt and mix.

7. Add Red Chilli Powder and Yogurt . Mix well and let it cook for a while.

8. Spread half of the fried Onions followed by half of the bowled Rice on the above mixture.

9 Spread another layer with rest of fried Onion, half of the Mint and Coriander Leaves.
10. Add the remaining boiled Rice followed by remaning mint and coriander leaves.
11. Sprinkle Garam Masala, Rose water, Milk,Raisins and 1 tbsp of desi ghee.

12. Cover the pan and let the biryani cook for about 10 minutes on low heat.

13. with in time you would see little smoke filled with aroma come out of lid, which means the Biryani is ready!

14. Mix it well...

I serve it with Raita, which i make by gently whipping the yogurt, add Rock salt, raita powder and roasted cumin powder.

Last Sunday, when our dutch friend had come then also i had prepared Biryani. Since they can't take spices so I had put a pinch of red chilli, coriander and cumin powder instead of 1 tsp and didn't slit the green chilies. And instead of Raita, served only yogurt to balance the spice. Well the aroma of whole spices, rose water, ghee, mint and coriander leaves fills you completely. The way non smoker are passive smoker when somebody smokes in front of them, likewise being veg. with the aroma i also become a 'passive eater'!

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