Fail-proof Biryani (Biryaani) Biryani Inratable برياني بنتيجة مؤكدة

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There are different ways of preparing biryani. The following is one of the methods we use and it always yields great results. The beauty of this method is that it eliminates a lot of guesswork on the proper length of time needed to cook the different ingredients to the right doneness. Overcooked rice, undercooked meat, burned biryani, will all be a thing of the past.

The rice, meat, and vegetables are all partially-cooked separately and then assembled for the final steaming. Broiling the chicken adds flavour, a nice colour, and results in moist, succulent meat. The chicken is broiled until half-cooked and it finishes cooking during the final baking step.

It is important not to drain the boiled rice until dry. The rice should be hot and moist when adding to the chicken and vegetables. The baking dish should be covered very well to make sure that steam does not escape when steaming the biryani.

We hope to post other recipes for biryani using different methods as well as different ingredients.

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Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Chicken Marinade:

1 Tbsp (15 mL) Coriander seeds
2 tsp (10 mL) Cumin seeds
10 Cardamom pods
1 tsp (5 mL) Black peppercorns
½ tsp (2.5 mL) Cloves
4 Bay leaves
2 inches (50 g) Fresh ginger
4 Garlic cloves
½ cup (80 g) Fresh cilantro (chopped)
¼ cup (40 g) Fresh mint
2 Chili peppers
1 tsp (5 mL) Chicken bouillon powder
1 tsp (5 mL) Turmeric powder
½ cup (118 mL) Canola oil – Or vegetable oil

Other Ingredients:

2 cups (414 g) Basmati rice
6 cups (1.5 litres) Water – For soaking the rice
1 Large Onion
Canola oil – 2 inches deep for frying the onions
2 Tbsp (30 mL) Canola oil – For the stew
1 Large Tomato (peeled & diced)
1 Large Potato (peeled & diced)
½ cup (118 mL) Yogurt – Plain
1 tsp (5 mL) Chicken bouillon powder
1 Tbsp (15 mL) Lemon juice
12 cups (3 litres) Water – For boiling the rice
3 Tbsp (45 mL) Salt
2 Bay leaves
1 tsp (5 mL) Cumin seeds
2 Tbsp (30 mL) Canola oil – Or vegetable oil (for the rice)
2 Tbsp (30 mL) Fresh cilantro (chopped) – Between the layers of the biryani
2 Tbsp (30 mL) Fresh mint (chopped) – Between the layers of the biryani
1 tsp (5 mL) Saffron
⅓ cup (79 mL) Water (hot) – For soaking the saffron
3 Tbsp (45 mL) Ghee – Or browned butter
¼ cup Almonds (toasted) – Optional
½ tsp (2.5 mL) Rose water – Or Kewra water (optional)

Basmati rice

Chicken

Chopped cilantro

Chopped mint leaves

The spices

Chili peppers

Fresh ginger

Directions:

Steps for preparing the biryani

Grind the spices very well.
In a food processor, place the ginger, garlic, cilantro, mint and the chili peppers. Blend well.
Marinate the chicken with the herb mix, spices, turmeric, chicken bouillon powder and oil. Cover and refrigerate for at least 2 hours or preferably overnight.
Soak the rice for one hour.
Slice the onions and fry in batches over medium heat until golden brown.
Shake off the marinade from the chicken. Place in a roasting pan and broil at 400°F/204°C for 15 minutes. The chicken will be half-cooked.
In a saucepan set over medium heat, add 2 tablespoons of oil and the remainder of the marinade. Fry for 1 minute, stirring well. Add the tomatoes, potatoes and stir. Add the yogurt and chicken bouillon powder and stir well. Cover and cook over low heat for 30 minutes or until the potatoes become fork tender.
Soak the saffron in 1/3 cup hot water.
Using high heat bring 12 cups (3 litres) of water to a boil, then add 2 bay leaves, 3 tablespoons salt, 1 teaspoon cumin seeds, and 2 tablespoons oil. Drain the soaked rice and add to the boiling water. Cook the rice for 6 minutes. Use a slotted spoon to transfer the hot, very moist rice to the baking dish.

Assembling the biryani

Sprinkle a handful of the fried onions over the chicken. Add half the rice and spread evenly.
Add the vegetable stew. Sprinkle more onions, 2 tablespoons cilantro, and 2 tablespoons mint, then cover with the rest of the rice.
Add the saffron, 1/2 teaspoon rose or kewra water, and 3 tablespoons of browned butter or ghee. Cover tightly with aluminium foil and steam in the oven at 400°F/204°C for 30 minutes. Make sure to wrap it very well so no steam escapes.