I have to have a kilo of chicken on Friday, prepare marination on Saturday and make a Handi full of biryani on Sunday. No ifs and buts about it.
But biryani is little tedious in terms of preparation and recipe. So, I have always sort out several ways to make an easy one. But what I experimented last week, was out of this world.
However, this recipe is on the lighter side in terms of masalas and heat. Its not spicy in neither looks and taste.
Read further and take notes for the easiest biryani on this planet.
Ingredients for serving 2 people:
- 500 gms long grain rice
- 4 chicken leg pieces
- 1/2 cup sour yogurt or curd
- 2 onions thinly sliced
- 3-4 green chillies slit
- 1 inch ginger grated
- 5-6 thinly sliced garlic
- 1 star anise (Click to buy Asian Star Anise)
- 5-6 cloves
- 5-6 black pepper corns
- 3 small sticks of cinnamon
- 4 green cardamom or elaichi
- 2 tsp. red chilly powder
- 4-5 drop of biryani essence (Click to buy Ossoro Afghan Biryani Essence) or kewra essence (Click to buy Allin Kewra Undiluted Essence)
- 2 soft boiled eggs
- salt to taste
- oil or ghee for cooking
Method:
The night before marinate the chicken legs in curd, little oil, red chilly powder, ginger and garlic. Cover and keep in fridge.
Heat oil in a handi.
Add in all the whole spices and let it roast.
Ensure it should not burn.
Ensure it should not burn.
Fry the sliced onions and green chillies.
Now add the chicken along with its marination.
Stir on high flame till the chicken pieces are fully cooked and oil starts to separate.
Now add the washed and drained rice and salt.
Add appropriate amount of water.
I pre-soaked the rice for 1/2 hour.
For 2 cups of rice I used 3 cups of water.
I pre-soaked the rice for 1/2 hour.
For 2 cups of rice I used 3 cups of water.
Now add the essence, boiled eggs.
Cover and cook on low flame.
Cover and cook on low flame.
Peek after 10-15 minutes.
Only after the water is evaporated and rice seems to be cooked, switch off the flame.
Only after the water is evaporated and rice seems to be cooked, switch off the flame.
Serve hot.
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