Easy Boneless Chicken Biryani

 

2017-02-16-21-04-18
Boneless Chicken Biryani

As the title indicates, this is a very Easy Boneless Chicken Biryani which is fragrant as well as flavoursome. Most of my recipes are toned down to make for easy and hassle free cooking. I tried something different and it turned out just unique and delicious.Cooking a perfect Biryani is said to be an art mastered only by the lucky few but is not that difficult to cook if you follow my recipe below. The ingredients are a little elaborate but the cooking I have simplified for those who think cooking is a chore. The efforts are all worth it when you dole out second helpings and see the satisfied look on the face of your loved ones.

This boneless chicken biryani is a blend of distinct flavours; of dried spices, ginger and garlic, mint and coriander, green chillies toned down with fresh coconut milk and a generous ladle of pure ghee poured over the aromatic long-grained basmati rice. These entire ingredients blend together to create a dish that tickles the palate of any food lover. Biryani is usually made with Basmati rice which is long grained and has a heady aroma.

With a little patience and a whole lot of love, anyone can dish out a good enough Biryani. Biryani is said to be a royal dish fit for kings and only chefs with special culinary skills could cook it but I have made it easy and simple to follow.

Recipe for Easy Boneless Chicken Biryani

INGREDIENTS:

1kg chicken boneless, cubed in 1-inch pieces.

2 tbsp ginger garlic paste

2 onions sliced

1 small bunch of Mint, Coriander and 4 green chillies made into a coarse paste

4/5 green chillies

2 tomatoes chopped

1 tbsp red chili powder

Four green cardamoms

2 black cardamoms

Few cloves

1 inch Cinnamon stick

2 Anise-flower

A few peppercorns

2 bay leaves

4 tbsps ghee or clarified butter

1 sprig Coriander leaves to garnish

4 cups Basmati rice soaked for 15 mins

2 tbsp butter.

2017-02-16-11-11-08
Boneless Chicken Biryani

Method:

Cook the rice in the pan or a rice or slow cooker which is easier and better as the rice will cook nice and fluffy if you add the right amount of water. ( You can’t go wrong cooking in the rice cooker as it comes down to keep warm mode once the water dries up) Add only 7 cups of water to 4 cups of rice as the rice was pre-soaked and every grain in the rice remains separate. When the rice is almost cooked drizzle the butter, fluff the rice gently with a spoon and keep aside.

Heat 2 tbsp ghee in a pan, add the four green cardamoms and 2 black, few cloves, Cinnamon stick, Anise-flower, 2 bay leaves. Add the ginger-garlic paste, sauté, and then add the sliced onions and sauté till pink. Add the chicken cubes and cook until slightly tender. Now add the slit green chillies, diced tomato, salt, red chilli powder and the coriander-mint paste. Once the chicken is cooked, add the rice and gently mix both.

If you want to make the presentation more elaborate then garnish with coriander, fried egg and cashews and serve piping hot with onion raita. (Optional)

Your Biryani is ready to be served with a garnish of cilantro. The aroma will waft through the house and may even tickle your neighbor’s nose!

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