Simple Chicken Biryani Recipe

Preparation

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- Prepare the ingredients, which include peeling potato skins and cut them into 2 halves. Slice onions and soak rice in water.
[Rice must be soaked for 30 minutes, so first dip the rice the and then prepare other ingredients]
- Wash chicken and remove water completely.
- Mix the chicken with 1 tbsp ginger paste, half garlic paste, 1 tsp turmeric powder, 2 tsp chili powder, 2 to 3 tsp salt (as per your taste).
[Keep the marinated chicken for 20 minutes]
- Soak kesar in warm milk

Cooking

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- Take half of the oil in a pan and heat it in medium high flame.
- When the oil gets heated up, put little less than half of the sliced onion in it. Fry the onion till it become golden brown. When done, take out the onion from hot oil using a skimmer (chanta). While frying onion one must continuously stirring the onion, else it will burn.
[We will use the same oil to fry potato, later frying chicken & making curry]

- Put the potato into the hot oil.
- Put 1 pinch turmeric powder in potato
- Put some salt (as per your taste)
- Start boiling potato in oil. Stir the potato regularly.
[While preparing potato, you can start boiling rice on another burner]
- Fry the potato till it becomes brown.
- Now, put 50 gm yogurt, sprinkle 1 tsp Biryani masala in the potato.
- Fry for 1 more minute, turn the potatoes upside down to mix everything well.
- Take out the potatoes from pan.
Warm water in a big pot
- Put 2 cardamom, 4 black pepper, 2 cloves, 2 bay leaves, half of cinnamon and little salt in water.
- When the water starts boiling, slowly put the soaked rice in it.
- Turn the burner to high flame.
- When the rice comes to boil, reduce the flame back to medium high.
- When the rice is almost 90% boiled, take it out of cooking and drain off the water inside.
[Rice is almost cooked but still little hard. Basmati rice gets cooked quite early, so be careful]
- Once the water is drained out from rice, shake the pot well.
- In the pan (in which potato was fried), add half of the remaining oil and warm it.
- Put the marinated chicken in warm oil.
- Fry the chicken till it gets golden brown color.
- Once the chicken is fried, mix the remaining yogurt and 1 tsp Biryani masala and cook for 1 minute.
- Take out chicken from the hot oil.
- Put 2 bay leaves, 2 cardamom, 4 black pepper, 2 cloves and half of the remaining cinnamon in the oil and heat it.
- Once aroma start coming out, put the remaining sliced onion in pan and continue heating it.
- When the mixture gets brownish color, add remaining garlic paste and remaining ginger paste in it and continue cooking for another 1 minute.
- Now, add 1 tsp chili powder and half tsp salt (as per taste) in it.
- Add little water (1 cup) in the pan. [Careful, the mixture will release heat and steam at once when water is added]
- When the broth starts boiling, add the fried potatoes and cook for 2 minutes.
- Turn off flame once done.

Steaming Process (Dom deoa)

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- Take a flat pot.
- Coat 1 tsp ghee inside the pot
- Put the potato curry in the pot
- Then put the fried chicken.
- Add little rice and add Alu Bakhara.
- Add the remaining rice in the pot
- Add 2-3 tsp Ghee and little oil
- Sprinkle 1 tsp Biryani masala
- Add milk and add kesar soaked in milk
- Add the fried onions over the rice to garnish
- Spread Rose water, Keora water, 2 drops of Mitha ator over the rice.
- Add water to the wheat flour and make dough. It should not be too soft.
- Put the dough over the rim of the pot. Leave a half inch gap, press the lid onto the pot.
- Turn on burner in low heat. Place a griddle on the burner and put the pot on it.
- Keep it for 30 - 45 minutes, steam will comes out from the hole kept by this time.