THE AMINA CHICKEN BYRIANI
Chicken Biryani
Marinate all this together & set aside about 2 hours:
1&1/2 kg chicken fillets, cut in halves
2 tsp ginger/garlic paste
2 Tblsp lemon juice
1 & 1/2 cups yogurt/maas
2 cups tomato puree
2 cardamom/elachi pods, pounded
2 pieces cinnamon stick
2 bay-leaves
4 whole black peppercorns, coarsely crushed
1 tsp cumin/jeera seeds,
1 tsp coriander/dhania seeds, crushed
2 cloves
3 tsp salt, to taste
2 Tblsp chili powder
1 Tblsp crushed red chilies, optional for spiciness
1 Tblsp turmeric powder
1 Tblsp coriander/cumin pwd (dhania/jeera pwd)
1 Tblsp biryani masala, optional
1Tblsp ginger/garlic masala, optional
4 green chilies
2 Tblsp freshly chopped mint/coriander. Can also use the dried bottle ones. (optional)
1/2 tsp saffron strands, toast slightly, crush & add 1/4 cup boiling water (pour 1/2 in marinate & reserve 1/2 for the top of the rice), optional.
BOIL
3 cups rice, add salt to taste & few drops of egg yellow food coloring or 1/4 tsp turmeric powder, stick of cinnamon, 2 cardamom, to the water, boil until almost cooked (like 3/4 way) slightly firm, drain & set aside.
NB: you can also use Basmati rice but make sure that its very firm when cooked.
2 cups lentils/masoor, boil until cooked but slightly firm, drain & set aside.
Canned lentils are readily available.
3 large onions, finely slices
6 medium potatoes, halved (optional: tinted with few drops egg yellow coloring)
1/4 cup oil
100g butter or butter ghee
Method
In a heavy base pot heat the oil & butter/butter ghee.
Fry the onions until golden brown, remove about a Tblsp of onions for garnish.
Add in the chicken with the marinate, fry for few minutes, add in the potatoes & cook on a medium heat adding water if needed until chicken & potatoes are almost cooked but not dry, must have like a thick gravy.
NB: keep checking that the marinate/gravy doesn’t burn.
Pre-heat oven 220 degrees.
Layer about 3/4 of the lentils on top of the curry.
On top of lentils layer about 1/4 of the rice. DO NOT MIX.
Layer the remaining of the lentils on the rice. DO NOT MIX.
Layer the remaining rice on top. DO NOT MIX.
Sprinkle or streak the top of the rice with about 1/4 tsp egg yellow liquid coloring & the saffron water.
Scatter rest of the fried onions on top.
Spoon over about 2 Tblsp of melted ghee or butter over.
Sprinkle with 1/4 cup of water, place in the oven & steam for about 10 minutes (open the lid & check that the rice is steaming) then switch of the oven.
OPTIONAL: Add a few boiled eggs into the layered rice.
Serve with pampadum salads, sambal, pickles, mint yogurt (dahi chutney) etc…
Mint Yogurt
Liquidise all this together:
+-1/4 bunch mint leaves
3 to 4 green chilies
2 cloves garlic
Pinch of cumin seeds, optional
Add to
500ml plain greek yogurt or smooth maas, blend together, add 1/4 tsp or less salt to taste & serve with the biryani.
You can also add few coriander/dhania leaves with the mint when liquidising or when serving add sliced, grated or chopped cucumber to the yogurt for a more cool n refreshing
Source and photo: Amina Wackie Shaikh
