Surinder’s Quick Chicken Biryani

There’s really nothing quite like biryani to hit the spot especially on a lazy Sunday afternoon. In my mothers house we generally eat biryani on the weekends.

Her cook Surinder (the great shortcut chef) makes a great quick biryani. Though it still is involved – it’s much easier than spending half a day on the dish and it tastes pretty darned good. Here is his recipe.

 

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 Surinder’s Quick Chicken Biryani

Serves 6-8

Ingredients:Print This Recipe

2 lbs. chicken, chopped into small pieces

2 bay leaves

2 onions, sliced

3 plum tomatoes, pureed

1 ½ cups yogurt

5 heaped tbsp. biryani masala (available at Indian grocery stores – any brand like Shan, MDH, Everest etc.)

2 tsp. ground roasted jeera/cumin

12 cups of white rice, cooked

1 bunch cilantro, chopped

2 tbsp. ghee

 

Grind with 1 tbsp. water:

6 cloves of garlic

2 inches ginger

1 green chili

 

Method:

·      Heat oil and add bay leaves.

·      Add the garlic/ginger/chili paste.

·      Add sliced onions and cook for 15 minutes.

·      Add the tomatoes and cook for 10 minutes.

·      Add the yogurt and mix well.

·      Add the chicken and salt and cook well uncovered for 5 minutes.

·      Add the biryani masala and cook covered for 25 minutes.

·      Add the roasted jeera powder and cook uncovered for 10 minutes on low heat.

·      Remove this from fire and set aside.

·      In a medium sized pot, add 2 cups of cooked rice to the bottom.

·      Put a few ladlefuls of chicken curry on top (not too much).

·      Add a few cups of rice on top of this and then again a few ladlefuls of gravy.

·      Keep repeating these layers until the entire pot is filled.

·      The final layer should be rice.

·      Sprinkle some ghee on top and cover the pot and place on very low heat and let it sit for at least   an hour.

·      Serve warm with raita.

 

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