This easy-peasy baked chicken rice or Biryani is ready in a jiffy and I concocted this recipe during one of my lazy, “dontwantospendtoomuchtimeinthekitchenonSundays” and it is my own lip-smacking signature dish that is relished every time, I serve it. It just needs some assembly and Eureka!! You have an exotic dish ready! Not only is this Biryani easy, it is healthy and aromatic too and the spices infuse it with an explosion of flavours. If there was anything called food of the Gods, Biryani would be it as it is exceptionally delicious.
If there is any one-pot meal that deserves to be put on a pedestal, it is the Biryani; a complete meal in itself accompanied with or without raita or salan. And I have seen that chicken cooked, any which way, it is relished by all. Biryani is a mixed rice dish from India and is made with spices, meat or vegetables, and rice. All over India, Biryani is the most popular dish on the menu card of any restaurant. Biryani is usually cooked in layers but it can also be cooked as one whole amalgamated dish.
Recipe for Baked Chicken Biryani
For the marinade
1kg chicken cut into medium size pieces
2 cups thick hung curd or yoghurt
2 onions chopped
1 tbsp ginger-garlic paste
For cooking chicken:
4’ Cinnamon stick
1 anise flower
Salt to taste
Chilli powder to taste
A pinch of orange-red food colour
1 spoon butter
For the rice:
2 large cups basmati rice washed and soaked
3 ½ cups water
5’ piece cinnamon
4 green cardamoms
2 bay leaves
2 tbsp butter
2 boiled eggs for garnishing
Marinate the chicken with all the ingredients and keep aside for 1 hour. In a pressure cooker, add the butter and then the whole spices. Add the onions and sauté till pink. Then add the marinated chicken. Cook for 1 whistle or until chicken is tender. If the gravy is very watery then let it cook without the lid till it reduces.
Wash and soak rice for 20 mins before cooking. Cook the rice until almost done. Make a potpourri with all the spices and put it in the rice while it is boiling.
Heat the oven at 100 degrees. Take a Pyrex dish and smear it with butter. Make a layer of the cooked rice. Then spoon the chicken over the rice. Make another layer with the rice and top with the chicken in the centre. Dot the dish with butter and bake for 10 minutes at 150 degrees. Garnish the Baked Chicken Biryani with the egg slices and serve hot.
Note: if you do not have an oven you can just layer the chicken and rice and serve.
Is this Easy-Peasy Baked Chicken Rice or Biryani post, to your liking? Do let me know!