Mughlai Chicken Biryani (Traditional Method)
Preparation Time 40 minutes
Cook Time 40 to 50 Minutes in the oven
Serves 6 to 8
Ingredients
Parboiled Basmati Rice 2 cups (I use “Lal Quila” Parboiled Basmati Rice and feel it gives the best results)
Boneless Chicken Thighs 4 to 5, cut into small pieces
Red onion 1 medium, thinly sliced
Oil for cooking 4 to 5 tbsp
Chopped Cilantro for Garnish
Saffron Strands 6 to 8 soaked in about 1/4 cup of milk
Orange food coloring in 1/4 cup of warm water
Kewra Water or Essence (Screwpine water) a few drops
Flour (any), about 1 1/2 cups, kneaded into dough
For the Marinade
Yogurt 4 tbsp
Dried Mint 2 tbsp
Green Cardamom Powder 1 tbsp
Nutmeg Powder 1 tsp
Onion Powder 2 tbsp
Garlic Powder 1 tsp
Black Pepper Powder 2 tbsp
Salt to taste
For the Biryani Rice
Green Cardamom 5 to 6
Cloves 5 to 6
Bay Leaves 2
Black Peppercorns 10 to 12
Mace small piece
Salt to taste
Method
In a medium sized bowl, whisk together all the ingredients listed for the marinade. Taste the marinade and adjust salt as needed. Add the chicken and turn to coat. Let sit at room temperature until ready to use, up to 1 hour. (However, I prefer to marinate the chicken, covered with plastic wrap in the refrigerator, overnight.)
Meanwhile, heat the oil in a large heavy bottomed saucepan, and fry the onions, stirring frequently for even cooking, until deep golden brown. This may take 10 to 12 minutes. Transfer them to a paper-towel lined baking sheet to drain. Season with salt and let cool. Reserve the oil.
Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 3 to 4 times. Just be careful while rinsing the rice grains, as they may break.
Position a rack in the lower third of the oven and preheat the oven to 350F.
Heat the same saucepan with left over oil, which was used for browning the onions. Add the spices - cloves, cardamom pods, mace, peppercorns and bay leaves. Add the marinated chicken and cook for just about 4 to 5 minutes, as soon as it starts to caramelize. Take it off the heat.
In a dutch oven, layer the bottom of the dutch oven with some rice. Add the chicken pieces and layer on top of the rice. Then sprinkle half of the fried onions on top of the chicken. Top with the rice. Drizzle the saffron milk, orange food coloring and some kewra water. Add about 2-1/4 cups water, just making sure that all the rice is completely soaked in water. Sprinkle some salt. Place the lid of the dutch oven and seal the lid with the dough, as shown in the preceding picture.
Bake for about 40 to 50 minutes. The water should evaporate by this time, and the rice and chicken will be cooked.
Let sit for about 5 to 8 minutes. The dough gets almost cooked in the oven, so carefully with a knife, cut the seal and open the lid. Garnish the biryani with chopped cilantro and left over fried onions.
Serve the biryani with some pickled onions and cucumber raita.
Notes :
In a bowl, take about 2 tbsp of white vinegar, 3 tbsp warm water, some salt and about 1 tbsp sugar. Whisk and add 1 whole sliced onions. Let sit for about 30 minutes.
To make cucumber raita, grate one medium sized cucumber into a bowl with about 5 tbsp of yogurt. Add about 3 to 4 tbsp of water. Whisk all the ingredients. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and mint.