AFGHANI CHICKEN BIRYANI - As with life, so with cooking, keep it simple :) Jaise ki ye simple, kam masaledaar se bani Chicken Biryani
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: bit.ly/BiryaniPulaorecipesbyRB
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AFGHANI CHICKEN BIRYANI
Preparation time 10-15 minutes
Cooking time 30-40 minutes
Serve 3-4
Ingredients
For Chicken Marination
1 ½ kg Chicken (drumstick & thigh with bones) चिकन
Salt to taste, नमक स्वादअनुसार
2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
2 Green chillies, broken into half, हरी मिर्च
1 ½ tbsp Oil, तेल
2 cups Curd, beaten, दही
2 tbsp fresh Coriander leaves, roughly chopped, धनिया पत्ता
2 tbsp fresh Mint leaves, roughly chopped, पुदीना पत्ता
For Jhol
2-3 tbsp Ghee, घी
1 tsp Saffron strands, केसर
1 ½ cups Fresh cream, ताज़ा मलाई
3 no. Green cardamom, हरी इलायची
Salt to taste, नमक स्वादअनुसार
1 tsp Sugar, चीनी
2-3 Green chillies (less spicy & slit into half) हरी मिर्च
⅓ cup Fried onion, तला हुआ प्याज
2 tbsp fresh Mint leaves, पुदीना पत्ता
2 tbsp fresh Coriander leaves, roughly chopped, धनिया पत्ता
1 ½ tbsp Prepared Masala, तैयार किया हुआ मसाला
For Masala
10-12 no. Green cardamom, हरी इलायची
Salt to taste, नमक स्वादअनुसार
1 tbsp Black peppercorns, काली मिर्च के दाने
2-3 no. Mace, जावित्री
2-4 no. Cloves, लौंग
For Cooking Rice
3-4 ltr. Water, पानी
Salt to taste, नमक स्वादअनुसार
2-3 tbsp Ghee, घी
3-4 no. Bay leaf, तेजपत्ता
1 inch Cinnamon stick, दालचीनी
1,200 gms Sella Basmati Rice, soaked (for 30 minutes) सेला बासमती चावल
For Afghani Chicken Biryani
1-2 tbsp Oil, तेल
2-3 tbsp Ghee, घी
2 no. Green chillies, broken into half, हरी मिर्च
2 large Onions, sliced, प्याज
Salt to taste, नमक स्वादअनुसार
Marinated Chicken, मैरिनेटेड चिकन
5-6 no. dried Apricot, roughly chopped, खुबानी
1-2 tbsp Fried onions, तले हुए प्याज
1-2 tbsp fresh Mint leaves, पुदीना पत्ता
1 st batch of Cooked rice, पके हुए चावल
Prepared jhol, तयार किया हुआ झोल
Prepared Masala, तैयार किया हुआ मसाला
2nd batch of Cooked rice, पके हुए चावल
Prepared jhol, तयार किया हुआ झोल
few Saffron strands, केसर
Prepared Masala, तैयार किया हुआ मसाला
For Garnish
Green chili, slit, हरी मिर्च
fresh Coriander sprig, धनिया पत्ता
fresh Mint sprig, पुदीना पत्ता
Process
For Marination
In a bowl, add chicken, salt to taste, ginger garlic paste, green chillies, oil, curd, fresh coriander leaves, fresh mint leaves and mix it well.
Keep it aside to marinate for 15-20 minutes.
For Jhol
In a small saucepan, add ghee, once it's hot, add saffron strands, fresh cream, green cardamom, salt to taste, sugar and get a quick boil.
In a bowl, add green chillies, fried onions, fresh mint leaves, coriander leaves, pour the prepared mixture and mix it well.
Add prepared masala and give it a good mix.
Keep it aside for further use.
For Masala
In a pan, add green cardamom, salt to taste, black peppercorns, mace, cloves and dry roast it for a minute on medium flames.
Transfer it to a mixer grinder jar and grind it smoothly.
Keep it aside for further use.
For Cooking Rice
In a handi or sauce pot, add water, once it’s roaring boiled, add salt to taste, ghee, bay leaf, cinnamon stick, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
Strain out the 60% cooked rice and transfer it to a tray for resting.
Strain the 80% remaining cooked rice, transfer it to another tray and allow it to rest for a while.
Keep it aside for further use.
For Afghani Chicken Biryani
In a handi, add oil, ghee, once it's hot, add green chillies, onions, salt to taste and saute it until translucent .
Add marinated chicken and saute it well, cover it with the lid and cook it for 8-10 minutes on medium flames.
Add dried apricot, fried onions, fresh mint leaves, 1st batch of cooked rice and gently layer it.
Add prepared jhol, sprinkle prepared masala and layer the 2nd batch of cooked rice.
Add prepared jhol, saffron strands, sprinkle prepared masala and seal the edges with the dough.
Cover it with the lid and cook it for 15-20 minutes on low to medium flames.
Turn off the flames and let it rest for a few minutes.
Gently open the biryani from one side and transfer it to a serving dish.
Garnish it with coriander sprig and mint sprig.
Serve hot with green chutney.
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