Biryani is everybody’s first love. Whether it’s celebrities or the common man, we all love to indulge in a hot and spicy plate of Biryani every once in awhile. Did you know that the Biryani originated among the royal khansamas of the durbar of Old Delhi, under the Mughal Empire? (Read: Try This Moradabadi Chicken Biryani Recipe For Lunch). Biryani since the late 16 century, has been altered by regional influences resulting in different Biryani recipes originating from various parts of India. The latest celebrity to confess her love for this sumptuous rice and meat dish has been Malaika Arora. Taking to her Instagram, the actress posted a snap of Chicken Biryani that she had made and captioned the post, “Perfect weather for some steaming hot pulav...@saranshgoila thank u for the recipe.” Looks like Malaika was enjoying Biryani made from following Chef Saransh Goila’s recipe amid the Mumbai monsoons. The post indicated that Chef Saransh had given Malaika a personal recipe for making Biryani. Chef Saransh replied to Malaika’s post by writing, “This is looking killer M.”
If Malaika’s Chicken Biryani has got you craving for some Biryani, try your hand at this Chicken Biryani recipe by Chef Kunal:
Ingredients:
Marination:
Chicken – 500 gms
Salt – to taste
Shahi jeera – 2 tsp
Cardamom – 4-5 no
Cinnamon – 1 small piece
Turmeric – 1 1/2 tsp
Chilly powder – 1tbsp & Mace (javitri) powder – a pinch
Garlic paste – 1 tbsp & Ginger paste – 1 tap
Green chilly – 2 nos & Browned onion – 3/4 cup
Mint leaves – 1 cup, Curd – 1 1/2 cup & Oil – 1/4 cup
For rice:
Water – 3 lts
Salt – 3 tbsp
Cardamom – 3-4 nos
Green chilly – 1 no
Basmati rice (soaked) – 2 cups
Water from Blanched Rice – 1 cup
Saffron – a very small pinch
Dough – for sealing
Method:
Wash and soak the rice for 30 to 45 mins. Place the saffron in a bowl and add 3 tbsp of boiling water and let it sit till the saffron releases its colour.
Wash and pat dry the chicken and add it to a bowl. Add all the remaining ingredients under marination and mix them well.
Separately add water to a deep vessel or handi and bring to a boil. Add salt, cardamom, green chilly and let it boil for 5 minutes.
Drain the water form the rice and add it to the boiling water and stir lightly for 2 mins & turn off the gas. Strain the rice through a sieve and retain the water from the rice.
Scoop half rice and spread at the bottom of a deep vessel. Carefully place the marinated chicken on top. Now cover the chicken with the remaining rice.
Add 2 cups of water from the strained rice. Drizzle the saffron water on top. Now using any dough, apply it on to the edges of the vessel and cover the it with the lid. Press the lid gently so that the dough seals the lid to the vessel.
Now place this vessel on high heat for 2-3 minutes and then lower the heat and cook for another 10-12 mins.
Turn off the heat and let it sit for 10 minutes before you open and serve it hot.