ZAFRANI BIRYANI | HOW TO MAKE ZAFRANI CHICKEN BIRYANI | CHICKEN BIRYANI RECIPE

Zafrani Biryani | Zafrani Chicken Biryani | How to make Zafrani Chicken Biryani | Chicken Biryani | Zafrani Biryani Recipe | Hyderabadi Zafrani Biryani | Easy Chicken Biryani Recipe

Ingredients for Zafrani Biryani :

For marinating the Chicken :
– Chicken, big pieces with bones – 1 kg
– Salt – 2 tsp or to taste
– Cashew nuts-10 & Almonds-10 made into a paste
– Saffron soaked in milk- 2 tbsp
– Thick curd/ yogurt- 150 gms or 7 tbsp
– Ginger garlic paste- 4 tsp
– Turmeric powder- 3/4 tsp
– Red Chilli Powder – 2 tsp
– Garam masala powder- 2 tsp
– Onions, fried crisp & crushed – 5 tbsp or 4 medium onions
– Coriander leaves, fine chopped – 1/2 cup
– Mint leaves (Pudina) , fine chopped – 1/2 cup
– Green chillies, slit till half length – 2 nos
– Juice of one lemon/ 1 tbsp juice

For cooking chicken:

– Oil- 1 tsp
– Ghee/clarified butter or oil- 4 tbsp

FOR THE RICE & LAYERING:

– Basmati Rice- 500gms
– Salt- 11/2 tbsp (1.5 tablespoon)
– Green cardamom- 3
– Cloves-3
– Cinnamon- 3 pieces
– Shahjeera (caraway seeds) – 1/2 tsp
– Ghee- 1 tsp
– Saffron soaked in warm milk- few strands
– Fried onions/ birista of one medium onion

Preparation :

– Take 3/4 cup of warm milk & soak 1/2 tsp of saffron strands. Mix it with a spoon. This will be used while marinating chicken & at the time of layering.
– Soak 10 cashew nuts and 10 almonds in water for around 20 minutes. Grind it in a blender to a smooth paste.

Before marinating the chicken:-
– Clean & wash the chicken.
– Slice 5 medium onions & fry in oil till golden (birista). Remove & set aside a handful of it for use at the time of layering. For the balance, once cool, crush it lightly with your hands. Should be around 5 tbsp.
– Fine chop 1/2 cup coriander leaves & 1/2 cup mint leaves and slit the 2 green chillies.
– Marinate the chicken with the items specified above. Mix well & set aside for 90 mins.

Process:

FOR THE RICE:
– Wash & soak the Basmati Rice for 30 minutes
– Boil 1.5 litres water in a pan on high flame.
– Add all the whole spices, 1.5 tbsp salt and ghee/ clarified butter.
– Stir it well to dissolve the salt completely . The water must be very salty.
– Once it comes to boil, add the soaked rice & keep on high heat, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins.
– Strain the water & keep the rice aside on a big plate.

FOR THE CHICKEN:

– Take a heavy bottom pan and grease the pan with 1 tsp oil.
– Now arrange the marinated chicken pieces evenly. Heat ghee in a tempering spoon or sauce pan and spread it over the marinated chicken. Mix it well.
– Switch on heat and keep on medium for 2 mins till it starts coming on a boil.
– Reduce the heat to low and cover & cook for 5 mins till chicken leaves water.
– Remove the lid, give it a mix again and cover and cook on low heat for around 20 mins.
– You can stir it a few times if required.
– Open lid and check whether chicken is nearly done. In case there is too much gravy, dry it on high so that the gravy is thick. Switch off heat.

LAYERING THE RICE:

– Now layer the rice on top of the cooked chicken. Spread it evenly
– Now drizzle balance of the saffron & the birista/ fried onions
– Cover with a lid & cook on dum for 8 mins on low flame.
– Let it rest for 15 mins. Open lid and gently mix the rice and chicken.

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