The good old humble CHICKEN BIRYANI. A simple dish filled with nothing but fragrant, yummy grains of spiced and perfectly seasoned rice, paired with tender juicy pieces of chicken all bound together with the flavours of India. Back in Malaysia this was easily one of my favourite Indian dishes, it is just so fragrant and the flavour it holds is just like mini ATOMIC FLAVOUR bombs going off on your tongue. It is commonly served with a side of vegetables, some curry and a good cold lassi or hot drink. Super popular amonst Malaysians, Indians and I am sure it is popular with everyone else as well. A simple humble dish that is sure to rock any party or dinner event you are going to have. If you would like a taste of Indian culture this is the dish you got to go for.
Ingredients
1 Whole Chicken
4 Cups of Basmati Rice
4 Tomatoes
6 Cloves of Garlic
1 Cup of Yogurt
2tb of Garam Masala
1 Cinnamon Stick
5 Cardamoms
2 Bay Leaves
Opt. Yellow Food Colouring
STEPS
Start by peeling 6 cloves of garlic and slicing 4 tomatoes into small wedges.
If your chicken is not chopped up, chop it up into pieces.
In a blender add in your garlic with a tiny bit of water and blend it up till smooth. Set aside. Repeat with your tomatoes.
In a large mixing bowl add in your chicken, 1 cup of yogurt, your garlic mixture, 1tb of garam masala and 1/2tb of salt and mix well. Cover with cling film and let it marinate for 30 minutes to an hour.
Slice your onions into thin slices and set aside.
Heat up a large wok or pot with enough oil to cover the base and heat it up to medium heat. Once hot add in your cinnamon stick, 2 cardamom pods, and 1 bay leaf and fry till fragrant.
Add in your chicken mixture and continue to fry for 5 minutes. Add in your blended tomatoes and continue to cook on medium heat for 20-30 minutes till a brown sauce develops. Season with salt and sugar to taste, it should be savory with a hint of sweetness.
Whilst your chicken is boiling away, wash 4 cups of basmati rice and cook in your preferred way with 6 cups of water 3 cardamom pods and 1 bay leaf.
In a large pot layer in some rice, followed by some chicken and its sauce, then more rice and more chicken. Finally finish off the pot with rice and optionally some yellow food colouring splattered around and some fresh coriander.
Add in 1/2 a cup of water and continue to let the whole mixture steam and cook for another 10-20 minutes till the rice has taken on the flavour of the chicken and become super yummy.
Enjoyed with a fresh yogurt salad, a side of curry and some extra side dishes of your choice. Happy Cooking,
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