Monday, December 29, 2014

Oven Chicken Biryani

I am not a very good cook when it comes to making a Biryani. My husband's friend is an awesome cook. His biryani is something people look forward to eat here. So I called him home one day and learnt the art of making Biryani. It takes an overall cooking time of 2 and half hours (Other than the time for marinating). I know its a very long time. But "Kuch khaane ke liye, kuch khona padtha hai".

Ingredients :
Chicken : 1 kg
Rice : 5 cups

For Rice :

Butter : 2 cups
Cinnamon : 3 to 4
Cloves : 4
Star Anise : 3
Bay Leaf : 3 to 4

Onion : 2 (Cut vertically)
Green Chilli : 15
Tomatoes : 3
Pudina : 2 cups
Shaan Bombay Biryani Masala : 1 packet


Marination :
Chilli Powder : 2 tbsp
Coriander Powder : 1.5 tbsp
Ginger Garlic Paste : 2 tbsp
Curd/ Yoghurt : 1 cup
Cardamom Pods : 4
Pepper Corn : 1.5 tbsp
Cinnamon Stick : 6-8 (1" stick)
Star anise : 4
Lemon Juice : 2 tbsp
Salt according to Taste

Procedure :
1. Marinate the chicken with the ingredients under marination and refridgerate for 4 to 5 hours (If time is short just for 30 minutes).
2. In a pan melt 1 cup butter and add the marinated chicken and cook for 45 minutes till the quantity of chicken is reduced by 1/4th. (Try  taking a bite of this cooked chicken, it tastes like heaven)
3. In another pan heat 1 cup of butter add all the spice mentioned under for rice.
4. Followed by onion and cook till they turn pink, add green chilli, tomatoes and pudina and cook for 3 to 4 min.
5. Now add Rice, biryani masala, salt and water (1:2 = Rice : Water)
6. Once the rice 80% cooked take out a huge baking tray (which fits layers of rice and chicken).
7. On the baking tray spread a layer of rice and chicken and rice again. (As many layer as you prefer)
8. Preheat the oven to 400 degree Farenheit.
9. Cover the tray with aluminium foil and bake for 40 minutes.