The one Indian dish that will never fail you and is good for any occasion is my old favorite BIRYANI! In the days to come I will share many different Biryani recipes with all of you. Today’s biryani recipe is spicy and perfect for you if you are not very fond of munching on bones while relishing your meat.
I generally serve this with chapli kebabs (recipe coming soon).
(You can prepare this with minced chicken/mutton/beef as well.)
- Long grain rice(Basmati) – 1& 1/2 cup
- Bay Leaf 1
- Ginger garlic paste-2 tspn
- Green chilies-2 finely chopped
- Onions-2 chopped
- Onions-2 sliced n crispy fried browned (beresta)
- Yogurt- 1 & ½ cup
- Red chili powder-1 tspn
- Turmeric powder-1/2 tspn
- Pure ghee-1/2 cup
- Cumin seeds-1tspn
- Coriander powder-2 tbl spn
- Mace-2 blades
- Green cardamom-6
- Black pepper-8
- Saffron-a generous pinch (dissolved in 4 tbl spn of warm milk)
- Rose water-1tbl spn
- Kewra water-1tbl spn
- Milk-1/2 cup
- Garam masala powder-2tsp
- Coriander leaves-3tbl spn chopped
- Mint leaves-3tbl spn
- Salt to taste
For Chicken Stock
- Chicken bones-1kg
- water 4 cup
- Bay leaf 1
- Cinnamon 1 (1/2″ stick)
- Salt 1 tspn (or to taste)
For Goli (meatballs):
- Chicken mince-600 gms
- Green chili- 2 finely chopped
- Coriander leaves – 2 tbl spn
- Ginger Garlic paste- 1 tspn
- Yogurt -1 tbl spn
- Salt to taste
Prepare the Chicken Stock by washing and boiling chicken bones with the given ingredients for 15-20 minutes. Drain and keep the stock aside. Discard the bones.
(In case you’re using red meat, minced meat should be parboiled and drain well. Keep the Stock)
For the preparation of Goli, Mix well and refrigerate the mixture for30 minutes. Make small walnut size balls of the mixture. Deep fry on high heat. Drain, and keep aside.
Whisk half cup of yogurt add chopped coriander leaves and mint leaves in it, keep aside.
Wash the rice and soak for 20 mins. Boil the rice in the chicken stock (2 & 1/2 cup) on high flame, as the water starts drying up, cover the lid and on low heat cook for 5mins.Your rice is done, keep aside.
Heat ghee in a pan, temper with cumin seeds, cinnamon, cardamom, cloves and
mace. Add chopped onions, chilies. Whisk remaining yogurt with turmeric,chili and coriander powder, ginger garlic paste and stir in, till oil comes out. Add salt if needed.
Add chicken balls, 1/4 cup stock and salt if needed till gravy is reduced in a saucy consistency.
Now,in a narrow mouthed vessel,form first layer of chicken balls,cover it with a layer of rice, sprinkle beresta (browned onions) yogurt-leaves mixture, garam masala powder, saffron milk, few drops of rose water, kewra water,cover with another chicken layer and continue the same way of layering till all your chicken masala,rice,yogurt is used up.
But remember,to start with a chicken layer and final layer will be rice and spices. Cover with a moist cloth n seal the vessel.Cook on a low heat for 20-30 mins.
Your biryani is ready!! Serve with kebabs, Mirchi ka salan or raita of your choice. Have fun cooking 🙂