CHICKEN BIRYANI IS A SOUTH ASIAN DISH THAT OFTEN VARIES BY COUNTRY IN TASTE AND PREP - WITH SOME RENDITIONS INCORPORATING MORE HERBS AND INGREDIENTS THAN OTHERS. GROWING UP, I ALWAYS PICKED OUT THE “UH-OHS” – LITTLE HERBS THAT WOULD (IN MY OPINION) INTERRUPT MY TASTING EXPERIENCE. OVER THE YEARS, MY AMMU DEVELOPED A SIMPLIFIED CHICKEN BIRYANI THAT SKIPPED THE “UH OHS” AND ADOPTED A MORE REFINED APPROACH. A FAVORITE FOR BOTH MY DAUGHTERS AND OUR DIVERSE GUESTS WHEN WE HOST, THIS RECIPE IS A GUARANTEED HIT FOR EVERY OCCASION.
Serves: 6 - 8
Cook Time: 45 minutes to 1 hour
INGREDIENTS:
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1 cup of oil (Vegetable or Extra Virgin Olive oil, your choice!)
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3 medium chopped onions (Keep 2 medium chopped onion separate from 1 medium chopped onion)
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2 - 3 pounds boneless chicken
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1 ½ tsp garlic paste(refer to my garlic paste recipe below!)
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1 ½ tsp ginger paste(refer to my ginger paste recipe below!)
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2 tsp of salt (adjust per your taste)
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Shan Biryani packet (or your preferred biryani packet mix)
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2 cups of Basmati rice washed and soaked (soak for about 20 minutes)
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1 cup water (as needed)
INSTRUCTIONS:
⋄ Step 1:
Using a large pot, add 2 cups of Basmati rice and water to wash your rice. Wash and strain at least 2 times for a thorough clean or per preference. After washing, completely soak the rice in water and set aside for later.
⋄ Step 2:
Using a large pan, add ½ cup oil and 2 medium chopped onions over high heat. Mix and fry until onions become golden. Once golden, reduce heat to low.
⋄ Step 3:
Next, add 2 - 3 pounds of boneless chicken, 1 ½ teaspoon of garlic paste, 1 ½ teaspoon of ginger paste, a full packet of Shan Biryani mix, and 2 teaspoons of salt to the pan; stir for a few minutes to ensure ingredients are well incorporated.
Cover and cook on low heat for about 30 minutes (or until meat is tender and fully cooked). Place chicken mixture aside for later.
⋄ Step 4:
Using a large pot, add ½ cup oil and add 1 medium chopped onion over medium heat. Mix for about 3 minutes (or until onions become translucent).
Before adding the soaked rice to the pot, drain water thoroughly from the rice.Add 2 cups of drained Basmati rice to the pot and stir for 1 minute.
⋄ Step 5:
Pour your chicken mixture from the pan onto the rice, ensuring that your rice is completely covered with the meat and mix.
Slowly add up to 1 cup of water as needed (you will need it if you notice a lack of water to cook the rice).
Taste for salt and add per your preference.
Cover the pot and cook on low heat until rice is tender. Gently mix before serving.
Serve hot.
From our kitchen to yours, Bismillah.
