Time: 40 minutes (Yes, no kidding!)
The history of biryani had came a long way. This dish was believed to be created by Indian Muslim communities. The easiest way to describe the biryani would be to say that it is a curry dish which is cook together with rice. This dish is usually eaten by its own, but sometimes could also be served together with a simple potato curry by the side or with a specially made yogurt called raita.
The biryani is usually reserved for special occasions. It is widely known for being extremely flavourful, with all the spices coming together, giving a perfectly spicy, yet a little sweet aroma. It is also well known for being tedious, where the original recipe would require around 90 minutes to cook. In this post, I will teach you a quick way to create this delicious piece of art below 40 minutes.
- 300 g bite-sized chicken breasts (Chicken thighs for better flavour)
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 3 tbs of Greek yogurt (or any thick yogurt)
- 100 g sliced onions
- 1/2 tsp cumin powder
- 1/2 tsp ground coriander (or 1/2 tsp cumin powder)
- 1/2 tsp cardamoms (or 1/4 tsp cloves & cinnamon powder each)
- 2 diced, short chillies
- 1 tbs ginger & garlic paste
- 2 tbs homemade tomato puree (3 tbs if ketchup is unavailable)
- [Optional] 1 tbs ketchup
- 1/2tsp salt
- 50 mL water
- 2 g saffrons (or 1 tsp turmeric), mixed with 2 tbs of milk
- 150-200 g of cooked rice (preferably basmati rice)
- Some chopped fresh corianders
- Some chopped mint leaves
- Mix the turmeric and chilli powder with thick yogurt. A thick yogurt is more preferable to avoid extra liquid in your biryani. Coat the chickens with the marinate and let it rest overnight.
2. Heat up the a flat pan with 3 tbs of oil and fry the onions over a medium flame for at least 7 minutes to soften them up. Next, add in and stir-fry the diced chillis, ginger and garlic until they became slightly brown.
3. Sprinkle in the cumin, coriander and cardamoms and saute till the fragrance are being released. Add in tomato puree and ketchup and continue the saute process for approximately another 5 minutes.
Run out of spices? Fear not! Click here to learn more about ingredient substitutes!
4. The spiced onions should now be slightly clumped together and emerge in bright red colour. Carefully add in the marinated chicken and continue the frying process for another 7-10 minutes. You may add in some water if it is too dry. Start preparing the saffron (turmeric) mixture when you see the colour of the chicken changes (picture below).
5. Mix the turmeric/ saffron with milk and you would get a vibrant yellow sauce. This would act as extra colour and gives your rice some colour. Spread the rice over the chicken and drizzle in the sauce. Sprinkle a generous amount of freshly chopped corianders and mint leaves.
6. Repeat the process of adding another layer of rice, sauce, coriander and mint leaves. Turn down the stove to a very low heat, cover the pan with a lid and let it simmer for 5 minutes.
7. The biryani is basically cooked now. Mix the rice and chicken well and serve them on a large plate.
Opinion: In Malaysia, we have the choice to choose to eat biryani with chicken, fish, mutton or beef curry. However, I prefer to eat my biryani as it is but if you fancy some gravy, just go ahead and eat it together with a simple potato curry.
What do you think of this recipe? Please comment below and share it with me!