How To Make A Chicken Biryani (With Pictures) - WikiHow

How to Make a Chicken Biryani (with Pictures) - wikiHow
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http://www.wikihow.com/Make-a-Chicken-Biryani
How to Make a Chicken Biryani

Four Parts:
Deep Frying The Onions
Marinating The Chicken
Preparing The Rice
Preparing The Biryani
Biryani is a classic Indian dish that is often served at weddings and

celebrations. However, it is a common dish to occasionally be made at home
for dinner as well. Making a chicken biryani is a lengthy process but once you
taste the mixture of the chicken, spices, and rice, you will know that all your
efforts were totally with it!
Prep time: 5 hours (active prep: 30 minutes)
Cook time: 60 minutes
Total time: 6 hours
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Ingredients
Fried Onions
2 medium sized onions, chopped/sliced
1/2 cup of oil to fry the onions (sunflower oil, canola oil, or vegetable
oil)
Chicken Marinade
2 lbs of Chicken on the bone cut into large parts (8-10 pieces)
2 tbsp ginger garlic paste
1 tbsp red chili powder
Salt - to taste (approximately 1 tsp)
1 cup yogurt
1 tsp Garam Masala powder
1 tsp green cardamom powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 cup of fried brown onions
4 tbsp melted ghee (clarified butter)
1/4 cup of freshly chopped coriander leaves (cilantro)
10-15 mint leaves (no stalk)
2-4 green chilies (broken or cut)
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1 tbsp lemon juice
Rice
2 cups of basmati rice
8 cups of water
2 one inch pieces of cinnamon
5-6 whole peppercorns (to taste)
5 green cardamoms
2 black cardamoms
3 cloves
2 pieces of cinnamon
1 bay leaf
1 piece of mace
1 tsp of ghee
1/2 tsp of salt
Chapati Dough
2 cups of wholemeal chapati flour
1 cup of water
Saffron Mixture
1/4 tsp saffron
2 tbsp milk
Other Ingredients
5-7 tbsp of ghee clarified butter (to drizzle atop the biryani before
pressure cooking)
Handful of cashews (optional)
Handful of golden raisins (optional)
Rose water (optional)
Part 1 of 4: Deep Frying The Onions
Heat the oil in the pan. Start with the stove heat on high to get the oil nice and
hot, quickly. The onions should sizzle when you put them in the pan with the oil.
Once you see oil evaporating a little bit, the oil is ready for the onions.
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Add your onions to the oil. It's easier to fry onions in smaller portions, so for 2
Reduce the flame to medium. Deep fry the onions on medium heat until they
sliced onions, you can try frying 3 batches or so.[1]
turn a golden brown. This should take about 10-20 minutes.

While they are sizzling in the oil, gently mix the onions around to keep all of
them coated, and to disperse the heat and oil evenly.
If the flame is very high the onions will burn on the outside and remain watery
on the inside.
Take out the onions from the pan. Use a big, perforated spoon (a spoon with
holes in it for drainage) to removes the onions from the pan once they are golden
brown. You want a perforated spoon to drain out excess oil.

Place the onions on a plate with a paper towel on it, to absorb the rest of the
excess oil. Put the onions aside for later.
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Part 2 of 4: Marinating The Chicken
Put the chicken in a bowl or pan. The bowl or pan needs to be big enough so
there is enough room to mix the chicken in with the marinade, and have the
marinade coat the chicken completely.

Keep the chicken in big pieces, and on the bone. Keeping the chicken on the
bone will create a stock once the chicken is being cooked, adding a nice, full
flavor to the biryani.
Add the spices and powders to the chicken. One by one add the marinade
ingredients to the chicken:
Ginger garlic paste - 2 tbsp
Red chili powder - 1 tbsp
Salt - to taste (approximately 1 tsp)
Yogurt - 1 cup
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Garam Masala Powder - 1 tsp

Green cardamom powder - 1 tsp
Cumin powder - 1 tsp
Turmeric - 1/2 tsp
Fried brown onions - 1 cup
Ghee (clarified butter) - 4 tbsp
Freshly chopped coriander leaves (cilantro) - 1/4 cup
Mint leaves (no stalk) 10-15
2-4 green chilies (broken or cut)
Lemon juice - 1 tbsp
Mix your ingredients. Mix all the ingredients until they are dispersed throughly,
and the chicken pieces are completely covered with the marinade mixture. Once
the chicken is coated with all the spices and flavorings, let it marinade.
There is a wide range of how long you can let the chicken marinade. You can
marinade the chicken overnight to ensure the chicken absorbs all the flavors, or
you can marinade it for less time. However, give the chicken a minimum of 4
hours to marinade to set in.[2]
Refrigerate the chicken. Once you are finished with the marinading the chicken,
cover and place the chicken in the refrigerator, and work on the other parts of the
biryani.
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Part 3 of 4: Preparing The Rice
Soak the rice. Rinse the rice with cool water to remove some of the outermost
starch, and then allow it to continue soaking in the water. Let the rice soak
between 30 minutes to 1 hour.

For biryani, you want to use basmati rice to give the fullest flavor to the dish.
Bring 8 cups of water to a boil. This is the water you are going to cook the rice
Add the rice. Along with the rice, add some other ingredients to give the rice a full
in. The water must be boiling before you add the rice.
flavor, and prevent the rice from sticking:[3]

5 green cardamoms
2 black cardamoms
3 cloves
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2 pieces of cinnamon
1 bay leaf
1 piece of mace
1 tsp of ghee
1/2 tsp of salt
Stir the added ingredients. Stir the ingredients to make sure they are all mixed
in, and then cover the rice boil it for 8-10 minutes or until the rice is cooked half to
three quarters of the way. Once the rice is cooked half to three quarters, you can take
out the whole ingredients you added earlier (cloves, cardamoms, etc.)
Check the consistency of the rice. Since the rice should only be cooked half to
a quarter of the way when you take it off the stove, the grains should be soft on
the outside but still hard in the middle.

This is because the rest of the rice gets cooked on dum (when you layer the
chicken and rice, seal it with dough around the edges to lock in the steam, and
put it on a very low flame).
You can tell how cooked the rice is by taking a grain and pressing it with your
fingers. The rice should break apart into pieces, but still have a hard texture to
it. If it is soft and mushes in your fingers, you have cooked it too much.[4]
Turn off the heat. Turn off the heat once you rice is cooked half to three quarters
of the way, and let it sit. The hot water will cook the rice a little bit more, without
cooking it too much.[5]
Prepare the saffron milk. Add 1/4 tsp saffron to 2 tbsp of warm milk and let it
soak for approximately 15 minutes. This saffron mixture will go on top of the rice
when you are preparing to cook the final part of the biryani and it will give a nice
flavoring.
Prepare the sealing dough. Place 2 cups of chapati flour in a bowl and add
approximately 3/4 cup of lukewarm water.[6] Stir until the mixture forms a soft
dough.
If the dough is dry and isn't really mixing well, you can add 1-2 tablespoons of
water.
Knead the dough by pushing on it with your knuckles and heels of your hands.
Make sure your hands are damp with water while doing this so the dough
doesn't stick to your skin. Knead the dough for about 10 minutes to ensure it is
fully mixed together.
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Part 4 of 4: Preparing The Biryani
Place chicken into a thick bottom pot. Traditionally, biryani is cooked in an

Indian cooking pot called a biryani handi, but any thick bottom pot will work just
fine.[7] A non-stick pot/handi works best.

Spread the chicken so each piece of chicken is touching the bottom and/or
sides of the pot. This will help ensure that each piece of chicken gets cooked
throughly.
Spread the rice. The rice that you cooked earlier is now ready to be added to the
chicken. Create a layer of rice, adding about half of the rice on top of the chicken.
With your perforated spoon, pack the rice firmly into the pot. It is okay if some
water comes along with the rice, it will help things cook with the steam.
On top of the rice, sprinkle on fried onions(approximately 2 tbsp), chopped
coriander leaves(approximately 1tbsp), and mint leaves (approximately 8-10).[8]
You can also sprinkle on cashew or golden raisins, but these are optional.
Add the next layer of rice. This is the second, and final layer of rice you will be
adding to the biryani. Once the rest of the rest is spread evenly, add on the rest of
the brown onions (approximately 1 tbsp), a little bit more coriander leaves
(approximately 1/2 tbsp), mint leaves (3-5), the saffron milk mixture, and approximately
6 tbsp of ghee.[9]
An alternative and optional topping is adding some rose water. Just add about
1/2 a capful, and sprinkle it over the top of the biryani.[10]
Put the lid on the pot upside down. Roll the chapati dough into long pieces and
put the dough on the edges of the pot's upside down lid.[11] You add the chapati
dough to the edges of the lid, so when you turn the lid right side up, the dough seals
the pot so the chicken and rice can steam cook together.
Press lightly but firmly to make sure the lid is secure and tight.
You can add a weight to the lid to ensure that it stays sealed, but usually if you
use the dough, it is sealed good enough.
Cook the biryani. Keep the biryani cooking for about 5-10 on high flame. Then,
take the pot off the flame, put a cooking plate on the flame, and place the pot
back on the flame with the cooking plate.

This is the safest method to cook the biryani and make sure the biryani doesn't
burn because of the direct contact with the heat.[12]
After about 35 switch off the flame, but don't open the biryani yet. Let the
biryani sit for another 10 minutes.
Carefully remove the pot's top. The dough will be a little cooked and hardened, but
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crack through it, and take of the top to check the biryani.
A lot of steam will come out so be careful not to burn yourself.
Slowly stick a large spoon on the inside side of the hand and lift to get the
bottom layers of the rice out. Then, as you work your way down, bring up a
piece of chicken. The pieces of chicken should have a brown coloring.
7
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Enjoy! Usually, biryani is eaten with your hands, and is served with raita, a cold,
refreshing, yogurt condiment.[13]
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Tips
If you don't have a lid, use aluminum foil to cover the pot.
Cumin seeds can be substituted for black cumin, if needed.
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Warnings
Do not overcook the rice. This is the easiest part to mess up in making
Biryani
Sources and Citations

1. https://www.youtube.com/watch?v=RG9JloCcHck
2. https://www.youtube.com/watch?v=iJUdcbCoIcA
3. https://www.youtube.com/watch?v=RG9JloCcHck
4. https://www.youtube.com/watch?v=7HI1D6sti3g
6. http://www.manjumalhi.com/all-recipes/rice-and-breads/342-dumpukht-biryani
Article Info
Categories: Indian Chicken Dishes

In other languages:
Italiano: Fare il Biryani di Pollo, Espaol: hacer byriani de pollo, Deutsch: Chicken
Biryani zubereiten, Franais: prparer un biryani au poulet, Portugus: Fazer um
Biryani de Frango, Nederlands: Zo kun je chicken biryani
maken, : , :
, Bahasa Indonesia: Memasak Biryani Ayam, etina: Jak uvait kuec
biryani, :
Thanks to all authors for creating a page that has been read 2,322,269 times.
20-11-2015 14:36

How To Make A Chicken Biryani (With Pictures) - WikiHow

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