Have to wow your guests for a gathering this weekend? How about whipping up a chicken Biryani? Don’t worry, Fraser Suites New Delhi’s Chef Kapil Rawat is here to share his recipe and give some tips!
First, here are the ingredients (serving for one) you need:
¼ of a chicken
200g of rice
50g of clarified butter
100g of yoghurt
2g of big cardamom and mace each
1 cinnamon stick
4 pieces of green cardamom and cloves
3 bay leaves
1 tablespoon of white peppercorns
2 handfuls of chopped mint leaves
20g of green coriander and green chillies and cilantro
1 tablespoon of black cumin salt and red chilli powder
½ tablespoon of turmeric
50g fried sliced onions
15g ginger and garlic paste
1 teaspoon of oil
Let’s get started!
- Cut the chicken up and keep aside. Wash and soak the rice for a minimum half an hour.
- In a pan, bring eight cups of water to a boil. Add two green cardamoms, one bay leaf, salt and oil. Add the washed rice to the boiling water.
- Cook for 5 minutes till the rice is nearly done. Drain the water from the rice and keep aside.
- In a separate bowl, mix saffron and 1 tablespoon of water and allow it to soak.
- Heat a pan on medium heat, add oil and clarified butter. Remove from the pan. Keep aside.
- Add remaining whole spices – cinnamon, mace, bay leaves, cardamom, peppercorns and cloves. Fry for under a minute.
- Add black cumin (use regular cumin if not available). Allow spice to sizzle before adding ginger and garlic paste and fry for another minute. Keep stirring.
- Add the washed pieces of chicken. Mix well.
- Once the chicken looks seared, add the following while stirring constantly – yoghurt, fried onion, cilantro (save some for garnish), mint, green chilli, potatoes and dry spices: coriander, cumin, turmeric, red chilli and salt.
- Mix well. Cover and cook for 15 minutes (the chicken should be three quarters done).
- Pre-heat oven to 120º Celcius and coat an oven-proof dish with a little oil.
- Start by layering the chicken at the bottom of the dish along with a few slices of potatoes.
- Add a layer of rice on top of the chicken.
- Layer the potatoes and chicken. Lastly, spread the layer of the remaining rice on top.
- Garnish the rice with cashews, raisins, fried onions, cilantro and saffron. Drizzle with clarified butter.
- Cover with an air-tight lid or foil. Bake for an hour or until the potatoes are cooked.
- Once out of the oven, mix well, yet gently, with a ladle.
- Let sit for 5 minutes and serve with yoghurt mixed with cilantro and mint.
Before you get started, here are Chef Kapil’s tips:
Chicken with bones works best for this recipe, but if you prefer it boneless, then you will need less time to cook the chicken.
If fresh mint is not available, it can be substituted with dried, crushed mint, available at Indian grocery stores.
You can also add boiled eggs along with the gravy or use them to garnish on the biryani.
For a deeper orange colour to the dish, add saffron before the cashews and raisins.
In case the biryani is overcooked, use the handle of the ladle to mix the rice.
Good luck! Try it and snap a photo or two of your own Biryani and tag us @FrasersHospitality on Instagram and Facebook or @FraserApartment on Twitter!
Thanks, Chef Kapil!