Bespoke Boneless Chicken Biriyani
“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.” – Kurt Vonnegut
This biriyani is very similar to the boneless Chicken Biriyani that I had posted earlier. While I liked it, my children did not like biting into the onions and tomatoes. Then, like all moms, I modified and attempted and came up with this. So, you could call this one a bespoke Biriyani. I should warn you though. It is time consuming and has multiple steps but then it gives that restaurant flavor that most of us crave for. And feel free to modify it to suit your families likes. Isn't that what cooking is all about ?
Two things that I would like to point out. Do not skip the curry leaves and the smoked paprika to get the flavor that I think makes this Biriyani stand out. Also, the meat to rice ratio is 1:1. But I have usually made it with more rice as I like the rice more than meat itself. Since the meat and rice are cooked separately, you can decide how much and what ratio you prefer while layering. Start with 1:1 and modify as you see fit.
Do not let the long recipe scare you. Read it like a story and visualize it. Come back another day and cook it. That would be the ideal way to do it. This is not something to be rushed. The biriyani is often called an affair because it is just that. Takes time and patience. Especially, if you haven't got yourself tangled in this affair yet. Once you have worked your way in, you know what needs to be prepared first and what can go hand in hand. Like all good things in life, takes time and patience. Before, you sign and slam that laptop shut, Let's get on with the recipe.
Day 1 - Night :
Ingredients :
Chicken - 2.5 pounds - cut into bite sized pieces
For the marination :
Buttermilk - 3/4 Cup
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Chilli Garlic sauce - 1.5 Tbsp.
Smoked Paprika - 1.5 tsp
Ginger Garlic paste - 1 Tbsp.
Garam Masala - 1 tsp.
Lemon Juice - 1.5 tsp
Salt
Marinate chicken pieces in the above and let it rest overnight. If you cannot marinate that long, you can go for a marination of 1-2 hours.
Frying the Chicken :
All purpose flour - 1 Cup
Corn Flour - 1/2 Cup
Salt to taste - We already have salt in the chicken marinade. Keep that in mind.
Pepper Powder - 1.5 tsp
Smoked Paprika - 1.5 tsp
Oil for deep frying - You can shallow fry the chicken too. Or for a healthier version bake it too. I almost always shallow fry. Shallow frying takes time but is healthier. Do as you see fit.
Mix the spice powders with the flour and keep ready.
Take the marinated chicken and coat it with the flour mixture and deep fry. Do this in batches till you have fried all the chicken.
Fry the chicken in medium high, so that the crust is golden brown. Chicken need not be fully cooked as it will cook again in the gravy.
Transfer the fried chicken on to a plate lined with tissue paper and keep ready. ( A part of this fried chicken is almost always devoured in my house as is. Thought I should warn you about it.)
Making the chicken gravy :
Onion - 2 Large ( US size ones) - Chopped into cubes.
Tomatoes - 2 Large - Chopped into large cubes
Ginger Garlic Paste - 2 Tbsp.
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 Tbsp.
Coriander Powder - 1 tsp.
Cumin Powder - 1 tsp.
Garam Masala - 1 tsp.
Chicken Masala - 2 Tbsp. ( Any brand you prefer)
1. Heat oil in a pan. Add the chopped onions and sauté till the onions are cooked and turn mushy.
2. Add the ginger garlic paste.
3. Sauté till the raw smell dissipates.
4. Add the tomatoes and cook till they turn mushy.
5. Add all the spice powders and cook till oil separates.
6. Turn off the heat and allow the mixture to cool.
7. Once cool, blend it in the mixer into a paste and keep aside.
Now on to the base of the curry.
I use Onions and Tomatoes again below, as I feel this biting into the onions and tomatoes is what gives it the biriyani feel. If you do not want to, you can skip the onions and tomatoes mentioned below and just proceed without it.
Onion -1 - sliced thin and long
Tomatoes - 1 - sliced thin and long
Bay Leaves - 2
Cinnamon - 2
Cloves - 3
Cardamom - 3
Curd - 1/2 Cup
Green Chillies - 3 - Long slit
Curry Leaves - 2 large stalks
Coriander Leaves/ Mint Leaves - 1/2 Cup each - Chopped
Oil/ Ghee - 2 Tbsp.
1. Heat a deep pan with the oil. As the oil heats up, throw in all the whole spices. Let them sizzle.
2. Add the sliced onions and sauté.
3. Add the tomatoes and sauté. Add the green chillies.
4. Turn the heat to low and add the curd. Mix well till the oil separates.
5. On low heat, add the onion -tomato paste that has been kept ready. This will splatter so watch out. Keep a lid handy.
6. Allow the paste to cook for a few minutes. Add 3/4 of a cup of warm water and mix well. Check for seasoning. This is where you add more spice/ salt according to your taste. Add a handful of mint and coriander leaves and mix it a good mix.
7. Add the fried chicken pieces and mix well ensuring the chicken pieces are well coated in the masala. Add curry leaves.
8. The chicken pieces absorb a whole lot of gravy as they rest. So do not worry if the curry looks too liquidly for a biriyani masala.
9. The curry is supposed to be spicy at this level, as it will be layered with rice. The heat will settle in. But If it is still too spicy for you at this level, add a Tbsp. of Ghee or 1/4 Cup of curd and mix well.
10. The chicken masala to be layered with the rice is ready.
Now, on to the rice. You can use any Basmati rice you prefer.
Basmati Rice - 4 Cups - Washed and soaked for 1 hour. If short of time, keep soaked for 30 minutes at least.
Water - 7 Cups ( For a richer version, use stock. This instance, I used water but I do use stock when I make this biriyani)
Cinnamon - 2 Sticks - 3 inch long
Bay Leaves - 2
Cloves - 6
Mace - 2 slivers
Star Anise - 1
Green Cardamom - 4
Shah Jeera - 1 tsp
Ghee - 2 Tbsp.
Lemon Juice - 1 Tbsp.
Salt
1. Heat a large pan and add ghee.
2. Add in all the whole spices and let them sizzle for a few seconds.
3. Add 7 Cups of water and let it come to a boil. Add salt. The water should taste real salty - as the rice will absorb the salt as it cooks.
4. Now, add the rice and lemon juice. Cook for about 7- 8 minutes.
5. The rice should be just 70% cooked. The rest of the cooking happens after the flame is turned off and also during the Dum process.
6. Switch off the flame and cover the vessel. I did not have to drain any water The water I used was just right.
Now, you have the chicken gravy masala and the rice ready. We just have to layer them now for the Dum.
Layering / The Dum process :
Roasted Cashews and Raisins - 1 Tbsp. each for Garnish.
Mint Leaves - 4 -5 stalks
Garam Masala - 1 tsp - Use as needed for sprinkling on the rice.
Roasted Onions - 1 Onion - Sliced thin and fried to a deep brown. ( Optional - I do not always use it)
Turmeric mixed with Lemon juice or water - for yellow color - to sprinkle on the rice.
Saffron / Red food color - diluted with water - to sprinkle on the rice.
Ghee - 2 tsp. - Optional
1. Preheat the Oven to 375 Degrees Fahrenheit.
2. In an oven safe deep pan, layer the chicken pieces covering the bottom of the vessel.
3. Now, layer the cooked rice on top. Sprinkle the yellow and red food color on the rice. Add half the roasted cashews, raisins, fried onions and some of the mint leaves. Sprinkle a generous pinch of Garam Masala over the rice layer.
4. Now, add the next layer of chicken, and then the rice. Now, again sprinkle the food colors, raisins, Cashews, mint leaves and onions. Sprinkle a generous pinch of Garam Masala over the rice.
5. If using, add 2 teaspoons of ghee over the rice.
6. Double line the pan with aluminum foil and seal it tightly over the edges.
7. Place it in the oven and set the timer for 20-25 minutes.
8. Serve warm with a cold raita and onions.
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