Shahi Chicken Biryani

Delicious shahi chicken biryani served with raita

Invented in the kitchen of the Moghul badshahs, this noble receipe still continues to charm food devotees all over India. Slow – cooked ‘Dum’, is a huge saffron-covered pot with aromatic spices, basmati rice, ghee, onions, and eggs with either vegetables or lamb/chicken/fish being the meat of choice. This Persian delicacy is guaranteed to leave you wanting more!

“Chicken Biryani” was introduced to me by mom, during our school-shopping visits to South Mumbai. Olympia coffee house in Colaba was the mecca was for all the Iranian delicacies for us. Knowing my extreme fondness towards this dish, she started cooking this gastronomical wonder for me at home for my Sunday special treats. It’s one of my fondest memories of her. I enjoy cooking this speciality and will continue to do so for the rest of my life. 

Hope you all enjoy this Persian wonder, as much as I do J. We are sure it’s going to tempt connoisseurs of delicious food to devour a tad bit extra than your normal appetite.

Let us walk you through this wonderful recipe, which takes longer to explain than to relish...

Bon Appétit! 

Serves: 4-5 people (unless they are food monsters: P)

Ingredients:

Tejpatta (Bay leaves)	6
Cloves	6 to 8
Star Anise	4
Green Cardamom	4 to 5
Black cardamom	2
Mace (Javitri)	2
Black Pepper corn	14 to 16
Shahi Jeera or Jeera	2 tbsp
Jeera powder	1 tbsp
Coriander powder	1/2 tbsp
Ginger, Garlic, green chilly paste (fresh)	1 1/2 tbsp
Coriander Leaves	4 tbsp, chopped
Yogurt	6 to 8 tbsp
Turmeric	1 tsp
Lime juice	1 tsp
Large onions ( fried)	3
Basmati rice	2 cups
Cashwes	8 to 10
Green raisins	few
Chicken pieces (thighs and legs)	1 kg
Oil	3 tbsp
Ghee	2 tbsp
Saffron	few strands (½ tsp) soaked in warm milk
Salt	to taste

Preparation:

1.     Make vertical slits into the chicken flesh for good absorption of the marinate. Flavors tend to infuse well if there are slits in the chicken.

2.     Vertically slice three large onions and deep fry them until golden brown.

3.     Fry few cashews in the same oil until golden brown.

4.     Boil 4 eggs and remove the outer shell and cut them either vertically into 2 pieces, or horizontally into multiple pieces for lacing over the biryani.

5.     Soak the rice in water for 30 minutes.

Lets do it!

1.     In a large bowl, mix the chicken pieces together with 3 bay leaves, 5 cloves, 2 star anise, 2 green cardamom, 2 black cardamom, mace, 8 black pepper corns, 1 tbsp of jeera, jeera powder, coriander powder, ginger-garlic-chilly paste, coriander leaves, yogurt, turmeric, lime juice, 2 large fried onions, green raisins, oil and salt to taste. Let this mixture sit aside and marinate for 2-3 hours.

2.     For the rice, heat water in a wok/ pan and add 1 tbsp of oil and the rest of the whole garam masala (bay leaves, cloves, star anise, green cardamom, black cardamom, mace, black pepper corn, jeera) to it. Add the rice and 4 cups of water, and boil the rice until half cooked. Remove from the flame and strain the water. Do not throw away the water.

3.     Now, finally heat a large nonstick pan and grease it with 1 tbsp of ghee. Add the chicken marinate to the bottom of this pan. Now layer the half cooked rice on top of it. Lace the rice with saffron infused milk, one large fried onion, fried cashews and coriander. Sprinkle about 3-4 tbsp water throughout. Cover the pan tight with a lid, and let the biryani cook well on medium flame for 35-40 min. (Do not open the lid in between, as you want to lock the flavors inside).

4.     Finish up with layering the sliced boiled eggs sprinkled with some red chilly powder.

Serve with a slice of lemon and dahi-raita on the side. Saffron infused Shahi chicken biryani is ready to be gulped down.