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Chicken Biryani Modern Recipe
Chicken curry and rice are cooked separately and then layered in a Dutch oven. The dish is finished in a preheated oven
For chicken curry, I will use boneless skinless chicken breast.
For Rice, I will cook rice with saffron, and chicken broth.
Ingredients
Chicken Curry
1. Skinless boneless chicken 1 to 1½" pieces: 1 pound
2. Dahi yoghurt: 1 cup
3. Finely chopped ginger: 1"x1"
4. Minced Garlic: 1 teaspoon
5. Cumin powder: 1 teaspoon
6. Cayenne powder: 1 teaspoon
7. Turmeric powder: ½ teaspoon
8. Salt: ¼ teaspoon
8. Ghee: ½ cup
9. Shahi Jeera (Black cumin seeds): 1 teaspoon
10. Chopped onions: 2 cup
11. Cinnamon stick 3" x¼" broken in half: 1
12. Black peppercorn: 6
13. Cloves: 5
14. Chopped tomato: ¼ cup
15. Water: 1 Cup
Saffron Rice
1. Basmati Rice: 1 cups
2. Saffron: ¼ teaspoon
3. Salt: ¼ teaspoon
4. Ghee: ½ Tablespoon
5. Chicken broth: 2 cups
Garnish layer
1. Ghee: 2 Tablespoons
2. Onions thinly sliced vertically: ½ Cup
3. Almonds sliced: 2 Tablespoons
4. Cashews halves: 2 Tablespoons
Sweet aroma milk
1. Milk: ½ cup
2. Yellow Cardamom cracked: 2
3. Saffron strands: 6
4. Kewra Essence: ½ teaspoon
5. Rose essence: ¼ teaspoon
Method
Step 1 Prepare Chicken Curry
1. Combine yogurt, ginger, garlic, cumin powder, cayenne powder and salt. Stir in chicken. Make sure chicken pieces are full coated. Let it rest 4 hours to overnight in the referigerator.
2. Heat Ghee in a pot with a cover.
3. Add Black Cumin seeds. Let it fry till the seeds start to pop
4. Add onions, Sauté till onions are ready to turn brown about 6 minutes.
5. Add Cinnamon, Cloves, and Black peppercorn. Sauté about 2 minutes.
6. Remove chicken from marinate, and add chicken. Don't throw away marinate
7. Sauté till chicken cubes start to turn brown on all sides. Do it on lower heat.
8. Add tomatoes. Sauté till ghee starts to separate
9. Add marinate and water. Let it come to a boil. Cover and cook on medium heat till chicken is tender. About 20 minutes. If not tender, ¼ cup of water at a time and continue cooking till tender.
10. Remove lid. Pan fry till chicken is in almost dry sauce
Step 2 Prepare Rice
1. Wash and rinse rice two times. Presoak Rice in plenty of water for about 30 minutes. Drain
2. While Rice is being presoaked, add water, crushed saffron, salt in a pot. Bring it to a boil.
3. Heat Ghee in a pan. Add presoaked rice. Sauté till rice become white opaque. Stir well. The purpose is to slightly coat the rice with Ghee.
4. Add rice to boiling water. Let it come to a boil. Turn down heat. Cook covers for 12 minutes. Shut off heat. Wait 15 minutes.
Step 3 Garnish Layer
1. Heat Ghee in a pan, Sauté onions till brown
2. Add almonds and cashews. Fry till almonds and cashews are brown
Step 4 Saffron Milk
1. Put cardamom in milk. Heat Milk to warm 100º F.
2. Crumble saffron and add to milk. Let it cool to room temperature.
3. Add Kewra and rose.
Step 5 Assemble
1. Put half of the rice on the bottom of a Dutch oven
2. Put Chicken Curry on top of the Rice
3. Put the remaining rice on top of the Chicken Curry
4. Sprinkle onions, almonds and cashews on top of rice
5. Pour saffron milk slowly in a circular fashion
6. Cover the Ditch oven with Aluminum foil.
7. Put the lid on the Aluminum foil. The aluminum foil will help making a tight seal
8. Preheat oven to 400°F
9. Bake for 20 minutes till the rice is warm.
10. Turn off oven. Let the Dutch oven stay on the rack for another 20 minutes.