Biryani is a very popular dish in India and many Middle-Eastern countries, but its preparation is elaborate and involves precise timing, whether you follow the North Indian Awadhi style or the South Indian Hyderabadi style. What is offered here is an approach to cooking biryani that you can use at home without the need for a traditional tandoor (oven) or a slow-burning coal fire. With this home-style chicken biryani recipe, you can enjoy flavorsome, aromatic biryani without sweating it too much.
12 medium-sized chicken pieces, preferably with meat on the bone
3 medium onions, finely chopped
2 green chillies, finely chopped
1 tablespoon garlic paste
1 teaspoon ginger paste
2 tablespoons finely chopped coriander leaves
1 tablespoon finely chopped mint
1 level tablespoon finely ground coriander powder
1 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup of beaten yogurt
1 level teaspoon garam masala powder*
6 green cardamoms
1 black cardamom
1 inch cinnamon stick
1 flake of mace
300 grams of long-grain (pulao) rice
Half a teaspoon of powdered turmeric
1 chopped tomato
Half a cup of packaged, pre-fried onions
Dry-grind a tablespoon of peppercorns, 5 cloves, 5 cardamoms, 1-inchcinnamon stick, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 2 dried red chillies, 1 bayleaf. Store the powdered garam masala in an airtight bottle.
To prepare the rice: Thoroughly wash the rice and put it into an electric rice cooker. Add the same quantity of water, 1 level tablespoon of salt, the bayleaf, 5
peppercorns, 3 cloves, the cinnamon stick, the mace, 3 cardamoms, the black
cardamom, the turmeric, and half a cup of beaten yogurt. Mix the contents
thoroughly and put it up to cook. The rice cooker will switch off automatically
when the rice is cooked.
To prepare the chicken: Heat four tablespoons of groundnut oil in a wok. Add the chopped onions,green chillies, cumin and poppy seeds, ground coriander, ginger and garlic
paste, 5 peppercorns, 3 cloves, 3 cardamoms, and keep stirring until the onions
turn golden brown. Add the chicken pieces and stir-fry for about five
minutes. Then add the chopped coriander, the mint, the remaining yogurt, the
chopped tomato, the teaspoon of garam masala powder, salt to taste, and just
enough water to prevent the mix from sticking to the bottom of the wok.
Continue to stir-fry, adding a little water from time to time until the chicken
is cooked, but keeping the dish relatively 'dry'.
Empty the contents of the wok into the rice cooker, then add thepre-fried onions and mix well, making sure to separate the cooked rice if it
Serve hot, accompanied by a green salad or roasted poppadoms.
There are many varieties of garam masala, each differing from the other in terms of ingredients and proportions used. Some garam masalas are more flavorsome, while others are pungent. The recipe given here is for garam masala that balances spiciness and taste and is suitable for most Indian dishes that require it