Biryani began life among the Muslims of the Indian subcontinent, say some. Others say it was developed in the royal kitchens of the Mughals. Some historians say that the Arab traders brought it to Kerala. Whatever be the origin of the dish, today it is loved across the world, not only by the Indian diaspora but by all races and nationalities.
While some recipes take hours to prepare, this chicken biryani is a quick and easy recipe that I developed as a busy working mother. It is tasty but you can serve this one-pot dish in less than an hour.
Chicken 1/2 kg, with bones
Basmati rice 2 cups
Onion 1 large, sliced
Tomatoes 2 large, chopped
Yoghurt 1/2 cup
Red chilli powder 2 tbsp
Turmeric powder 1 tsp
Pepper powder 1/2 tsp
Biryani masala 1 tsp
Cinnamon 1” stick
Bay leaf 1
Raisins 1 tbsp
Roasted cashews 2 tbsps
Oil 3 tbsps
Ghee 1 tsp
Coriander leaves for garnish
Salt to taste
Marinate the chicken with red chilli powder, turmeric powder, pepper powder, salt and yoghurt and leave it for 15 minutes.
Soak the rice in water for 10 minutes, drain.
In a heavy bottomed pan, heat the oil.
Add the sliced onions and fry till they turn translucent.
Add the bay leaf, cinnamon stick and cloves. Sauté for a few seconds.
Add the marinated chicken and fry for 2 minutes.
Add the chopped tomatoes and curry leaves. Add 1 cup of water and cook covered for 20 minutes. Add more water if needed.
Add the rice, raisins and biryani masala and mix well. Cover and cook on a slow fire for about 30 minutes.
By now the rice will be cooked and the chicken will be tender and juicy.
Add the ghee and garnish with cashew nuts and coriander leaves.
Serve hot with raita and garden salad. Or a serving of banana chips.