Chicken Biriyani for 10 people, with Yogurt Sauce
Ingredients For Biriyani
Meat -- 5 lbs bone-in chicken breasts
Yellow Onions - 3-4
Garlic - 8 cloves
Ginger - 6 1/2 inch pieces
Green chilis - 5 green chilies
Chili Powder - 1 tsp
Salt - 2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 6 tsp
Lime Juice - juice of 1 lime
Yoghurt - 5 tbsp
Cashewnuts - 2 cups
Golden Raisins - 2 cups
Bay leaves - 6 leaves
Cloves - 8 cloves
Cardamon (Elaichi) - 8 pods
Basmati Rice - 3 cups of rice
Butter - 3 sticks
Coriander Leaves - 2 sprigs
Mint Leaves - 2 sprigs
Saffron or yellow FC - 3 pinches
Cinnamon sticks - 4 sticks
For Yogurt Sauce
Onions - 3
Green chillies - 3
Curry leaves - sprig
1 pint of yogurt
1 tsp Mustard seeds
Salt - 3/4 tsp or to taste
Cooking the Biriyani
Cut chicken into 2-inch pieces with the bone (the bone adds flavor to the Biryani).
Warm 1/2 packet of butter and warm the rice with the butter until hot but not fried. Add 6 cups of water and sprinkle the Saffron over the water. Cook until all the water evaporates (or cook in a rice cooker). Remove immediately when cooked and spread out in a large aluminum pan to cool (don't leave it in the cooker).
Cut Onions into very thin slices, set aside.
Cut Ginger, Garlic, Chillies, Coriander leaves, Mint leaves. Add to a blender with a little water and blend to a paste.
In a large pan, add 3-4 tablespoons of oil. Fry the onions until brown but not burnt, set aside. Fry the raisins until plump and cashews until a little brown on the outside, seperately, then combine into a dish, set aside.
In a large vessel add 1.5 stick of butter, add Cinnamon (whole sticks), Smashed Cloves, Cardamom (seeds), Bay leaves and fry. Now add the liquid mixture of ginger, garlic etc. into this and gently fry. Add 1 tsp chilli poweder, 1/2 tsp Turmeric, 6 tsp of coriander, lime juice, yogurt, salt. Cook until the butter separates a little from the mix. Now add the chicken pieces and cook for 10-15 minutes until chicken is tender, add a little water, no more than half a cup (don't overcook). You can use a scissor or knife to cut through a piece to make sure the pieces are cooked through to the center but juicy inside.
Take a large vessel big enough to hold all the Biriyani, now add layers of rice, followed by the onions, cashews and raisins and then followed by the above mix, continuing in layers until the top, fluffing gently. Garnish with Coriander.
Making the Yogurt Sauce
Thinly slice onions, chilies and add to yogurt, mix well. In a small pan add 2 tbsp of oil, when hot, add mustard seeds, curry leaves until fried. Pour the mustard seeds and curry leaves into the yogurt mixture. Its best to prepare this earlier and let it sit for an hour so the onions are softened by the yogurt and yet a little crunchy.
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