Chicken Biryani To Make The Heart Happy

Biryani is a popular dish cooked around South Asia, and is great for sharing at a family get-together or gatherings to mark a special occasion.

Biryani is traditionally made with rice, spices and protein including meat, vegetables or fish, and has many variations, based on the region it comes from. Cooking the dish is a detailed process, which serves delicious results once completed.

The origins of the dish are not clear but can be found dating back to the 16th century during the Mughal Empire. 

Biryani can be made either by layering or mixing all the ingredients together and slow cooking it in a pot. The dish is traditionally served with raita, made with yoghurt, cucumber, tomatoes and onions, as well as pickle, that is made by preserving a vegetable or fruit of choice, from cucumber to mango, in brine, vinegar and oil.

Chef Faizan Ali, Head Chef at Khyber, Dukes The Palm has created a delicious chicken biryani, that has received high acclaim at the restaurant, and when cooked, is definitely one that will have everyone coming back for seconds.

Ingredients:

For marinating the chicken:

600g chicken pieces

100g yoghurt

1/2 tablespoon ginger garlic paste

1/2 tablespoon turmeric powder

1/2 tablespoon red chilli powder

1/2 tablespoon cumin powder

1/2 tablespoon coriander powder

1/2 tablespoon garam masala

salt to taste

For the rice:

500g basmati rice

whole spices: cinnamon sticks, cardamom pods, cloves and bay leaves 

1 teaspoon salt

For the biryani:

100ml cooking oil

400g thinly sliced onion

3 green chillies, split lengthwise

1/2 tablespoon ginger garlic paste

1g of saffron soaked in milk

1 tablespoon kewda water

1/2 tablespoon turmeric powder

1 tablespoon deggi mirch powder

1/2 tablespoon cumin powder

1/2 tablespoon coriander powder

1/2 tablespoon garam masala

salt

For garnish and toppings:

60g fried onions

60g roasted cashew

20g chopped mint leaves

20g chopped coriander leaves

Recipe:

1. To marinate the chicken, in a bowl, mix the chicken pieces with yoghurt, ginger garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala and salt. Coat the chicken pieces well with the marinade. Let it marinate for at least 30 minutes or refrigerate overnight for more flavour.
2. To make the rice, wash the basmati rice under running water until the water runs clear, and then soak the rice in water for about 30 minutes.
3. In a large pot, bring water to a boil and add the whole spices. Drain the soaked rice and add it to the boiling water.
4. Cook the rice until it is about 80% done, ensuring that the grains are firm and separate. Drain the rice and set it aside.
5. Heat oil in a large pot. Add the sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
6. Add the marinated chicken to the pot and cook it over medium heat until it is browned and cooked partially. Add green chillies and a pinch of salt. Sauté until chicken is soft and the mixture is well combined.
7. To layer the biryani, spread half of the partially cooked rice over the chicken mixture in the pot. Sprinkle some mint leaves, coriander leaves, and some of the saffron-soaked milk over the rice. Repeat the layers with the remaining rice and garnish. 
8. Cover the pot with a tight-fitting lid or seal it with aluminium foil to lock in the steam. Place the pot over low heat and let the biryani cook for about 20 to 30 minutes. The slow cooking process allows the flavours to blend.
9. Once the biryani is cooked, remove it from the heat and let it sit for a few minutes. Gently fluff the rice with a fork to mix the layers.
10. Garnish the biryani with the reserved fried onions, roasted cashew, and remaining mint and coriander leaves.

Chef Faizan Ali

Head Chef

Khyber, Dukes The Palm