Thursday, August 15, 2013

Chicken Biryani Naz Fiesta Style

 
Chicken Biryani

Chicken Biryani Is among one of the most loved Rice Dishes in our family. We can have this spicy, fulfilling  dish 2 or even 3 times a week, because it's so good and tasty. Boiled steamed rice, layered with aromatic Chicken curry potatoes and spices. Then put on Dum (low fire) to give it that perfection...

Ingredients: serving for 6-8
prep time 20 min
cook time 35-40 min


Ingredients
2 pounds whole cut washed chicken, chicken breast
2 medium size onions
4 medium tomatoes
4 tbsp oil
3 green chili's
1 table spoon ginger garlic paste
2 cups yogurt
4 potatoes
half can of tomato sauce/puree 4 tbs
1 tsp salt (according to taste)
1 box of Biryani masala(shan national etc)
 cups of water
(If you don't have Biryani Masala Make your own like I do)
 
 1 tbs  zeera Crushed cumin
pinch of saffron
1 tsp red chilli powder/chilli flakes
6 pieces of black pepper
3 cloves of cardamon
juice of 2 lemons
1 bay leaf
 
For the Rice
Wash and soak 4 cups of rice let soak for up to 30 min
put about 10 cups of water in a pot. Add a couple seeds of cumin, 1 tsp oil, and salt according to taste. Once it comes to a boil add rice cook until rice is half way done, strain  and pour in a large pan, very large bowl,( you don't want the rice to get mushy if there in a small bowl or pan once strained)
 
For the biryani curry:
In  your wok or pan add oil, then add onion fry until it becomes golden brown. get 1 portion of the onion, and place on a paper towel to absorb access oil ( this will be for the garnishing on  the Biryani)
now add tomato, peppers, chicken, potato, your biryani masala,  salt, ginger garlic and lemon juice.
Stir cover and cook for about 10-15 min.
( keep adding a Tbs of water so  the curry dose not stick or burn)
Once you see the curry's getting nice and red add the yogurt, stir  cover and cook for another 5-6 min. now add 2 cups of water cover and let the curry cook lower the flame after 5-6 min, once you see the gravy is a nice thick consistency (not too thick) shut of your heat, and remove immediately.
 
Now the fun part layering
 For this particular biryani I put a layer of the Curry first about 2 inch thick, then a layer of rice, then another layer of curry, now more rice, then garnish with your favorite, fried onion, tomatoes, chili peppers, and cilantro ( you can add a little bit of food coloring to it) Then cover and put on dum on a very very low heat for about 15 min. once you see steam releasing from the biryani YOUR ALL DONE! So enjoy.... with your family, and loved ones.
I hope you've enjoyed this wonderful recipe. If you have any questions or comments let me know below, and I will get back to you ASAP.
P.s don't forget to subscribe so you wont miss out on any new recipes.
Love Naz
 
 

8 comments:

  1. Biriyani....is the most comforting food ever....love it!! ....I have never added potatoes in mine...next time I sure will give it a try....

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  2. Thankyou so much Nisa! Biryani is the most favorite food in our my famiy, and do give the potatoes a try their delicious..

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  3. wow naz ..biryani lookks yummy,gonna try it soon but whr's d recipe of ur homemade biryani masala?i cudnt find on ur blog...

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  4. Hi Naz I was wondering if you could give me any tips ..whenever I make biryani after boiling da rice and layring and dent leaving it on low heat my rice go really soggys and the grains dont separate what could I do to have a nice effect like yours

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    1. Hi, anonymous friend, so happy you stopped by, and im so sorry your rice for your biryani get soggy. I hate it when that happens.. Here are a few of my tips, hope they help! Use the Number one brand good quality rice you can buy. Never wash your rice after it has boiled, just strain. After you strain your rice, let it cool while the mixture is cooking in a big Wide Dish, 'so the rice dosent get all mushy together. Always cook the rice for less time, than you normally would for normal white rice.. "THey have to be half way cooked for biryani only""" which means they should still be kind of hard" once you put the rice on DUM then they will get nice and soft, yet still not be mushy! Hope these tips help from my own experience..Naz xx

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Thankyou for taking the time out to comment.. Your questions and comments Truly do mean a lot to me.. I will get back to you as soon as possible.. God bless Naz:)