Chicken Biryani
Chicken biryani is a popular dish that has its roots in South Asia, specifically in the Indian subcontinent. It is believed to have originated in the Mughal Empire, which ruled over a large part of the Indian subcontinent from the 16th to the 19th century.
The Mughals were known for their love of food and their sophisticated cuisine. They introduced new ingredients and cooking techniques to India, and it is thought that biryani was one of the dishes that was created during this time. The name “biryani” comes from the Persian word “birian” which means “fried before cooking.”
Biryani is made by cooking meat or vegetables together with rice, and it is often flavored with a variety of spices. The traditional method of cooking biryani involves layering the meat or vegetables with the rice, and then sealing the pot with dough before cooking it over a low flame.
Over the centuries, the dish has evolved and been adapted to different regions and cultures. It is now a staple food in many South Asian countries and has become popular worldwide. It is usually made by chicken as a base but you can also make it with mutton, fish, prawn, and even with vegetables.
There are many different variations of biryani, depending on the region and the personal preference. Some popular styles of biryani include hyderabadi biryani, Lucknowi biryani, Sindhi biryani, and Ambur biryani. Each of these variations has its own distinct flavor and cooking technique.
In summary, chicken biryani is a dish with long history, it is believed to have originated in the Mughal Empire and it has now become a staple food in many South Asian countries.
Chicken Biryani
Biryani is made by cooking meat or vegetables together with rice, and it is often flavored with a variety of spices. The traditional method of cooking biryani involves layering the meat or vegetables with the rice, and then sealing the pot with dough before cooking it over a low flame.
Ingredients
Instructions
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Step 1
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Place the chicken pieces in a deep bowl, add the papaya paste and mix well so that all the chicken pieces are covered with the paste.
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Step 2
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Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the chicken gets tenderized. Heat sufficient oil in a pan. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the chicken out of the refrigerator.
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Step 3
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Add yogurt, green chillies, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.
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Step 4
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Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done.
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Step 5
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Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.Step 6
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Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated chicken and top it with the rice.
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Step 7
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Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough.
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Step 8
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Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the chicken and rice are completely cooked.
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Step 9
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Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita.
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