Clear your kitchen table and keep ready:
As we are aware of, Biryani requires two separate processes of marinating and preparing the masala.
For Marination you’ll need:
- Chicken – 800 g ( cut into medium sized pieces)
- Yogurt – 1 cup
- Ginger garlic paste – 2 teaspoons
- Lime – 1 whole squeezed
- Red chilli powder – 1 tsp
- Salt to taste.
For the Chicken Masala you’ll need:
- Onion – Finely chopped – 2 cups
- Tomato – Finely chopped – 1 cup
- Mint leaves / Pudhina – 2 tsp
- Cinnamon stick– 4
- Cloves – 8
- Cardamom – 2
- Peppercorns – 4
- Red Chilli powder – 4 tsp
- Coriander– 2 tsp
- Cumin powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Oil – 2 tbsp
1. Begin with soaking the brown rice by adding a part of every spice we’ve kept ready & salt to the water and pressure cook it later.
2. Now for marinating the chicken, mix all the ingredients as mentioned in the ‘Marination’ section above with the chicken.
3. Leave it aside and heat a pan with oil and add onions and toss it until it turns translucent and soft. Now in this stage, add the remaining whole spices.
4. Add the tomatoes & continue to fry well till oil starts leaving to the rim of the gravy. Once the oil starts to separate, add the pre-marinated chicken & fry well for about 2-3 minutes. Lower the flame so that the chicken is cooked tenderly. Add salt to adjust the taste. (Keep it a little bit more than normal, as this will then get adjusted with the rice in the layering)
5. Fry two sliced onions separately & keep aside for later.
6. Now comes the layering part. In a fresh vessel, start layering the Biryani. Brush the bottom layer with 2-3 tablespoons of oil and add the cooked brown rice, then spread a layer of chicken masala about 4 teaspoons. Sprinkle fried onion & mint leaves. Repeat the layers so on, till the masala and chicken you prepared is emptied.
7. Once the layering is all set, cover the lid firmly & keep the stove on full flame for about 5-10 minutes.
8. Plate the hot Brown rice Biryani with chill raitha!