Indulge in the aromatic and flavorful journey of a classic White Chicken Biryani, a dish that transcends the ordinary. This subtly spiced rice preparation, fragrant with cardamom, cloves, and bay leaves, is a testament to the elegance of Indian cuisine. The tender chicken, infused with the delicate essence of yogurt and aromatic spices, creates a harmonious balance of textures and tastes. This isn't your typical fiery biryani; instead, expect a gentler, more nuanced flavor profile that will leave you wanting more. The creamy, fluffy rice perfectly complements the succulent chicken, creating a dish fit for any occasion.
Forget complicated recipes and long preparation times. Our guide offers a simplified, yet authentic, approach to crafting this culinary masterpiece. Get ready to embark on a step-by-step journey that will equip you with the skills to create a 2kg White Chicken Biryani that will impress even the most discerning palate. Let's get cooking!
Tools Needed
- Pot
- Large pan
- Strainer
Ingredients
- Sela rice: 2 kg
- Chicken: 2 kg
- Curd (Yogurt): 400 grams
- Homemade Biryani Masala
- Kewda essence or water: 3 tbsp (or 10 drops of essence)
- Onions: 3-4 large
- Potatoes: 7-8
- Bakhari chilies
- Tomatoes: 2
- Lemon: 1 small
- Coriander
- Mint
- Cooking oil: 1.5 cups
- White cumin seeds: 1 tsp
- Cinnamon: 3-4 pieces
- Cardamom (badi elaichi): 2
- Cloves: 5-7
- Ginger-garlic paste: 3 tbsp
- Tomato paste: 0.5 kg
- Green chili paste: 4 tbsp
- Fennel powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin powder: 1 tsp
- Salt: 2 tsp + extra for rice
- Chinese salt
Step-by-Step Instructions
Step 1. Preparing the Ingredients and Marinades
- Soak Sela rice for 2-3 hours.
- Mix curd with homemade biryani masala and kewda essence/water.
- Prepare green masala by frying onions, potatoes, chilies, tomatoes, lemon, coriander, and mint.
- Boil rice with plenty of salt.
Step 2. Cooking the Chicken Korma
- Heat oil, fry whole spices, add ginger-garlic paste, then chicken.
- Add tomato paste, green chili paste, fennel powder, coriander powder, cumin powder, salt, and Chinese salt to the korma.
- Simmer the korma for 2-3 minutes, then cover and cook for 5-7 minutes until the chicken is tender.
- Spread green masala over the chicken korma.
- Apply the curd mixture over the green masala.
Step 3. Layering and Steaming the Biryani
- Add half of the boiled rice to the korma mixture.
- Layer the remaining rice on top. Increase heat, steam for 25 minutes.
Step 4. Finishing Touches
- Drizzle fried onion oil over the biryani after steaming.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use Sela rice for best results. Soaking time is crucial for proper biryani preparation.
- Don't overcook the chicken korma; it should be tender but not mushy. Cooking for more than 2-3 minutes results in a curry-like consistency.
- Don't overcook the rice; aim for 80% done before layering.
- Use plenty of salt in both the rice water and the korma for optimal flavor.
- Adding water from the boiled rice helps maintain the biryani's moisture.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken adds more flavor, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What if I don't have all the spices listed?
Don't worry! You can substitute or omit spices. The core flavors come from the yogurt, ginger, garlic, and basic spices. Experiment and find your preferred blend.
3. How can I ensure the rice is perfectly cooked and not mushy?
Use basmati rice and follow the soaking and cooking instructions carefully. Don't overcook the rice; it should be fluffy and separate.
Your delicious 2kg White Chicken Biryani is now ready to be enjoyed! Gather your family and friends to savor this aromatic and flavorful feast. We hope this guide has empowered you to create a memorable culinary experience.