Tuesday, 17 July 2018

Recipe 32: Simplest Chicken And Egg Biryani Ever !!

Biryani is a staple in my house on the weekends.


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.


Read further and take notes for the easiest biryani on this planet.

Ingredients for serving 2 people:

  1. 500 gms long grain rice (Click to buy Fortune Special Biryani Basmati Rice)
  2. 4 chicken leg pieces
  3. 1/2 cup sour yogurt or curd
  4. 2 onions thinly sliced
  5. 3-4 green chillies slit
  6. 1 inch ginger grated
  7. 5-6 thinly sliced garlic
  8. 1 star anise (Click to buy Urban Platter Asian Star Anise)
  9. 5-6 cloves
  10. 5-6 black pepper corns
  11. 3 small sticks of cinnamon
  12. 4 green cardamom or elaichi
  13. 2 tsp. red chilly powder
  14. 4-5 drop of biryani essence (Click to buy Ossoro Afghan Biryani Essence) or kewra essence (Click to buy Allin Kewra Undiluted Essence)
  15. 2 boiled eggs
  16. salt to taste
  17. 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.
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.
Now add the essence, boiled eggs and 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.
Serve hot.




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