Pages Menu

So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

Categories Menu

Posted by on Feb 11, 2012 in Grains, Indian, NonVeg | 1 comment

Chicken and Shrimp Biryani

Chicken and Shrimp Biryani

Whenever I think about Chicken Biryani,I think of comfort food.The term ‘comfort food‘ I learnt again for me watching too much of food network shows.It has different meaning for everyone.It is something which doesn’t only warm up your belly,it warms up yours thoughts,just simple feel good.The food which makes you warm and happy.
          I must admit,I did not grew up eating Chicken Biryani.I have list of comfort food which reminds me of my mom’s cooking and which I LOVE.Though as I moved around in India for study and work,I had close encounter with Biryani and fell in love with it.
          However for a very long time,this remain to be a distant desire because traditionally Biryani is a long time intensive process,cooked in deep dutch oven,layered with rice and long marinated chicken,sprinkled with saffron water and sealed with dough,cooked over flame slowly.Oh I can smell the aroma and just writing the description makes me drool !!!Ever since,i have always been in search of making it easy and this is what i settled at.I know the list of ingredients are daunting but trust me it makes it all good.

Chicken and Shrimp Biryani

Chicken and Shrimp Biryani

Ingredients

  1. 4-5 Chicken Breast cut in cubes
  2. Marinade Spices:
  3. 2 Tablespoons Coriander seeds
  4. 1-1/2 Tablespoons Cumin seeds
  5. 4 pods Cardamom
  6. 3-4 cloves
  7. pinch of nutmeg
  8. 1 Tablespoon Sweet Hungarian Paprika
  9. 1/2 Teaspoon Turmeric powder
  10. 1/2-3/4 Buttermilk
  11. salt to taste
  12. Gravy main ingredients
  13. 2 Black Cardamom
  14. 1-2 small piece of Cinnamon Bark
  15. 2 Tomato
  16. 4 small-medium size onions,chopped
  17. 2-3 Cloves Garlic
  18. 1 Teaspoon Ginger
  19. 2-3 Tablespoons Yogurt/Heavy cream
  20. Oil
  21. Salt to taste
  22. In the end
  23. 1 Teaspoon dried Fenugreek leaves

Instructions

  1. Poke the cubed chicken pieces with fork.
  2. Grind all the marinade spices and add to the buttermilk.
  3. Take a Ziploc bag,pour the marinade spices to it.Add cubed and poked chicken pieces to it.
  4. Let this marinade from 2 hr - overnight.I let it marinade it for 4-5 hrs.
  5. Take it out from the refrigerator and let it come to the room temperature for 15 mins.
  6. Lay it down on baking sheet and broil it for 10 mins.
  7. In a pan,add oil 1-1.5 Tablespoon,saute onions until translucent.Take it out.
  8. Puree the sautéed onions along with tomatoes,ginger,garlic in blender.
  9. Meanwhile,In the same pan,add more oil (if not left enough after sauteing onion).Season it with Black Cardamom and Cinnamon bark.
  10. When the spices are blooming in hot oil,add the tomatoes and onion puree to it.
  11. Add the broiled chicken pieces to the puree.
  12. Add water if you think gravy is too thick.
  13. Let it simmer until chicken is completely cooked.
  14. At this point add yogurt/heavy cream to it.Stir it.
  15. Add fenugreek leaves and let it simmer for another 5 mins.
  16. Serve it along with plain Rice/Butter rice/Nan/Raita.

Notes

You can brown the chicken or you can add grilled chicken to the gravy.

http://www.handfulofjoy.com/chicken-and-shrimp-biryani/

 

Yummy  notes:
  • If you don’t have all the spices.Use 1.5 tsp of Garam Masala while cooking chicken.It will give you the similar taste and aroma.
  • If you don’t have Garam Masala,you can use whatever seasoning blend you have in hand.It won’t be authentic smelling chicken Biryani but you will still like the result.I have done it with Adobo,Taco,Fajita,Fiesta Lime,Southwest Chipotle,any Latin/Mexican blend seasoning.
  • I don’t prefer chicken breast meat in Biriyani because it tends to dry .I would prefer chicken drumsticks or thighs,Leg quarters and debone it once cooked.If using boneless thighs,take it out as soon as its cooked and add later.It doesn’t take long to cook.
  • To know the amount of water you need to add in rice.Put a back of spatula,marked 1″ from the bottom, touching the rice.Keep adding water until the water reaches to 1″ .I use my finger at times.Mostly i eyeball it.
  • I would use chopful of Mint,if i have it.It gives that minty aroma to it,which i like.

1 Comment

  1. I must say, the color of Biryani is too good.

Post a Reply

Your email address will not be published. Required fields are marked *