Indians are crazy for their Biryanis; and I am no different . I have a weak point though, I have an affinity only for biryanis which are moist, with melt-in-your mouth pieces of chicken!! Slurrp..
So the other day, my friends were coming over for the India Pakistan match and I wanted to have a quick fix dinner, and not spend a lot of time in the kitchen preparing chicken , rice and an accompanying dish separately. So I decided to go for biryani. Husband asked me how do I expect a biryani to be a quick fix, inspite of having cooked it before, and I’m sure you have the same question. So I’m sharing with you a recipe which doesn’t involve too much labour ,and can be prepared within 1 hour.
Ingredients: (for 4-5 people)
- Basmati Rice
- Chicken – 500-750 gms
- Eggs – 2-3
- Cumin seeds
- Bay Leaves- 2
- Refined Oil- 2 tablespoons
- Onions -2 big sliced finely
- Tomato -2 big chopped into small sizes
- Curd- 1 cup
- Ginger garlic paste – 2 teaspoon
- Garam masala – 2 teaspoons
- Cumin powder -2.5 teaspoons
- Pepper powder- A pinch
- Coriander powder -1 teaspoon
- Green Chillies – as per taste
- Mint leaves
- Coriander leaves
- Raisins – a handful
- Edible red colour
- Edible rose water
- Ghee – 1 tablespoon
- Rinse the rice properly and keep it aside.
- In a large saucepan, take some water and bring it to a boil
- Once the water boils, add 1 tablespoon oil, a pinch of cumin seeds the bay leaves and the rice.
- Keep the rice uncovered and let it cook till it is 50% cooked. (Just break and see, it shouldn’t be too tough , nor soft)
- Once the rice is 50% cooked, drain the water and keep the rice aside.
- Boil the eggs and keep aside.
- Simultaneously, In a pressure cooker, pour 1 tablespoon refined oil, and fry the chopped onions till they turn golden brown. Then take out 50% of the fried onion and keep aside.
- In the pressure cooker, add the ginger garlic paste into the fried onions , and fry on medium till the raw smell of ginger-garlic disappears.
- Then add the masalas into the mixture and keep frying.
- Sprinkle a little water if the masala sticks to the bottom of the pan.
- Add the washed chicken into the pressure cooker, add salt according to taste and then give a good stir.
- Cover and cook for 10-15 minutes, while stirring from time to time.
- Add the finely chopped tomatoes and cook for another 5-10 minutes.
- The chicken should be cooked through by now. If not, cook for some more time.
- Then add the curd and give a good stir.
- If the chicken releases water , there will be some amount of gravy in the cooker. Or else, add half a cup of water. The gravy should not be too runny, otherwise the biryani will be wet. Switch off the flame.
- After adding the water, put a layer of the 50% cooked rice over the chicken gravy . Make sure that the rice doesn’t go into the gravy.
- Top this layer with raisins, coriander leaves and mint leaves.
- Put another layer on top of this, and again garnish with raisins, coriander leaves ,mint leaves and the onions that were kept aside.
- Add ghee over it, and add the colour and half a teaspoon of rose water.
- Cover the pressure cooker with its lid and cook on high flame till it releases 1 whistle.
- As soon as 1 whistle is released, release the rest of the pressure by holding up the nozzle with a ladle. Be careful of the steam that is released.
- Open the lid immediately and give a good stir.
- Your restaurant style biryani is ready at home.
- Top it with the boiled eggs , sliced and serve with some raita.
Do let me know if you try it and feel free to ask any question related to this!