Briyani becomes the staple food of our cuisine all over India. Wherever we go to a restaurant, we make on any special occasion in our houses, and when going to a friend's place.
Nizami Biryani. A delicacy from Hyderabad. It is a royal dish...layered with chicken, mutton, fish, or vegetables and rice and cooked with authentic flavors from the Nizami culture. It is cooked by using the everyday spices that we can easily find in our kitchen. Even though the spices used are very regular but the taste is irresistible and heavenly and just leaves you wanting for more.
I find different methods of making biryani and try it each time when I make it. Whenever we have surprise guests at home for lunch or dinner and we need to cook something special for them in a short time, Nizami biryani is the first thing that should come in our mind. The fried chicken after the dum it will still be tender with the flavourful rice.
Ingredients
For marinating the chicken
- Skinless, boneless Chicken - 1-2 lbs(sliced lengthwise)
- Ginger-garlic paste - 1 heaped tbsp
- Turmeric powder - 1 tsp
- Chilli powder - 1 1/2 tbsp
- Coriander powder - 1 heaped tbsp
- Yogurt - 1/4 cup
- Garam masala - 1/2 tsp
- salt - 1tbsp
- Lemon - 1/2 (optional)
- Oil - to fry
For the Rice
- Basmati rice - 2 cups(washed and soaked for 30mins)
- Onion - 4 medium sizes(chopped lengthways)
- Tomato - 3 medium size
- Chilli powder - 1 1/2 tbsp
- Cumin seeds - 1 1/2 heaping tbsp
- Cinnamon stick - 2-3 pieces
- Star anise - 1-2nos
- Bay leaves - 1 large leave
- Cardamon - 2-3nos
- Ginger-garlic paste - 2 heaping tbsp
- Turmeric powder - 1tsp
- Yogurt - 3/4 cup
- Coriander leaves - 1 cup(chopped)
- Mint leaves - 1 cup
- Oil or ghee - as needed
- Salt - to taste for rice
For fried Chicken
- Fried chicken
- Ginger-garlic paste - 1 heaping tbsp
- Coriander leaves - 1/2 cup (chopped)
- Heavy cream - 3/4 cup
Instruction
- Marinate the chicken with all the marinating ingredients and keep it aside for 30mins to marinate.
- Heat oil or ghee in a large Kadai in which we are going to cook the rice. Add the chopped onion and cook till golden brown and when it is brown take a cup of onion and keep it aside for later use.
- Now separate the onion on the Kadai to the side of the Kadai and Splutter cumin seeds, Cinnamon stick, star anise, bay leaves, Cardamon.
- Then, add the chopped tomatoes, ginger-garlic paste, turmeric powder, yogurt, and needed salt for the rice. cook till the tomatoes are well cooked and oil separates from the Kadai.
- Now add the chili powder and cook for 2-3 minutes. Add the chopped coriander-mint leaves.
- Add the soaked rice, mix it well with the gravy for 2-3minutes. Add enough water to cook the rice(rice and water in 1-1 1/2 ration. cook till the water evaporates and the rice is 3/4th done.
For the Fried chicken
- Meanwhile when the rice is cooking fry the marinated chicken in a separate Kadai and keep it aside.
- In a pan heat a few tablespoons of oil or ghee and add the ginger-garlic paste, coriander leaves, cook for a few minutes.
- Add the heavy cream and when it starts boiling add the fried chicken and mix it well with the heavy cream and ginger-garlic mixture.
Layering the Rice and Fried chicken
- Now on top of the 3/4th cooked rice layer 1/2 of the fried onions and chopped coriander-mint leaves.
- Then, layer the fried chicken in the heavy cream and top it again with the fried onion and coriander-mint leaves.
- Cover the lip and put on dum on top of the dosa Tawa for 15mins on slow flame.
- Serve hot with simple raita with lemon instead of yogurt.
Tip
- Then, layer the fried chicken in the heavy cream and top it again with the fried onion and coriander-mint leaves.
- You can make this recipe with fish or even with deep-fried vegetables like cauliflower, potatoes, or a mix of all vegetables.
- You can make the rice in the pressure cooker.
- And you can put it in dum in a 400degree oven for 20mins.
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