Here’s How To Cook This Delicious ‘Chicken Pot Biryani’

Food connects people irrespective of race, religion, and culture. And in our Ukhrul Times Food Blog, we reach out to different food bloggers from across the country to showcase their skills and cuisine.

This time, we have a self-taught chef from Lahaul-Spiti (Himachal Pradesh), sending her recipes all the way from the white majestic hills of the Himalayas to the Blue hills of the Northeast.

Presenting her delicious Chicken Pot Biryani

Ingredients

Brown Onions
* 2 Onions Large
* 1/2 cup Vegetable Oil
Chicken Marinade:
* 700 grams Chicken
* 3/4 cup Yogurt or hung curd
* 1/4 cup Tomato Puree
* 1/4 cup Vegetable Oil
* 1 tablespoon Ginger Garlic Paste minced ginger and garlic
* 1 tablespoon Red Chilli Powder
* 1 teaspoon Turmeric Powder
* 1 teaspoon Garam Masala Powder
* 2 tablespoon Brown Onions
* 1 1/4 teaspoon Salt

Rice:

  • 2 cups Basmati rice
  • 6 cups Water
  • 2 tablespoon Salt
  • 1 Bayleaf
  • 5-6 Cloves
  • 2-3 Cardamom Pods
    Other Biryani Ingredients:
  • 1 cup Mint Leaves fresh
  • 1 cup Coriander Leaves Cilantro
  • 1 1/2 tablespoons Ghee or Butter

Instructions:


* To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them.

* Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.

* Bring water to a roaring boil and add salt, whole spices, and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice.

* Layering and Cooking Chicken Biryani: Heat a heavy-bottomed pot and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice.

* Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top.

Follow tinniecooks on Instagram

tinniecooks

Sneh Thakur aka @tinniecooks is doing her Masters from TISS Mumbai. A self-taught passionate cook who have been cooking since the young age of 8yrs. Sneh plans to open a cafe in the hills in the near future.

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Visit her Instagram page for more recipes!

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