MEGHANA SPECIAL BONELESS CHICKEN BIRYANI RECIPE

Serves 1
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Directions

  1. 1Wash Basmati Rice 3-4 times and soak for 1 hour. Keep aside.
  2. 2Make sure each chicken piece is cubic as shown in the video.
  3. 3For the "SECRET GROUND MASALA", grate half nutmeg, 1 star anise, 1 inch cinnamon, 4 cloves, and 4 cardamom into a fine powder. Store remaining in a tight container.
  4. 4Marinate 750gms boneless chicken pieces with a pinch of turmeric powder, 1/2 tsp salt, 1/4 tsp cumin powder, 1 tsp Kashmir Red Chilli powder, the secret ground masala, 1 tbsp ginger garlic paste, 1 tbsp green chilli sauce, 1 raw egg, 2 tbsp curd, 0.5 tsp black pepper powder, and 2 tbsp corn flour. Mix well and marinate for 30 minutes to 1 hour.
  5. 5Boil 2 litres of water with 3 tbsp salt, 2 bay leaves, 1 inch cinnamon, 3 cardamom, and 3 cloves.
  6. 6Once the water boils, add the 2 glasses of 1 hour soaked Basmati Rice. Boil for 3-4 minutes on high flame until 90% cooked.
  7. 7Heat oil for semi-deep frying. In the first round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry for another 5 minutes on medium flame. Remove pieces from oil and take aside in a steel plate.
  8. 8In the second round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry till golden brown. Remove pieces from oil and take aside in a steel plate.
  9. 9In the same pan, add 4 tbsp chicken fried oil. Add 3 stems curry leaves and 4 chopped green chillies. Fry for 20 seconds on medium flame.
  10. 10Add 2 medium size chopped onions and fry for 2 minutes on high flame.
  11. 11Add 1 tsp ginger garlic paste and fry for 2 minutes on high flame.
  12. 12Add 0.25 tsp turmeric powder and 1 tbsp red chilli powder. Fry for 10 seconds.
  13. 13Add 3 medium size tomato puree and fry for 2 minutes on high flame.
  14. 14Add 1 tsp salt and fry for 2 minutes on high flame until oil appears.
  15. 15Add 50ml water and fry for 2 minutes on high flame.
  16. 16Add 2 cardamom, 2 cloves, 0.5 inch cinnamon, and the ground masala. Fry for 2 minutes on medium flame.
  17. 17Add the fried chicken pieces and fry for 3-4 minutes on medium flame.
  18. 18Add 2 tbsp fresh cream and fry for 2 minutes on medium flame.
  19. 19Sprinkle coriander leaves.
  20. 20For saffron water, mix 50ml hot water/rice boiled water with a pinch of saffron. Keep aside for 5 minutes.
  21. 21For the rice gravy in the biryani hundi, add 4 tbsp chicken fried oil and 1 tbsp ghee. Add 4 cardamom, 4 cloves, 1.5 inch cinnamon, 1 kapok bud, 1 black cardamom, 1 star anise, and half a mace flower. Fry for 1 minute on low flame.
  22. 22Add 3 medium size chopped onions and fry for 2 minutes on medium flame.
  23. 23Add 1 tsp salt and fry for 3-4 minutes on medium flame.
  24. 24Add 1 tbsp ginger garlic paste and fry for 2 minutes on medium flame.
  25. 25Add 4 chopped green chillies, 36 mint leaves, and 54 coriander leaves. Fry for 1 minute on medium flame.
  26. 26Add 0.25 tsp turmeric powder and 1 tsp red chilli powder. Fry for 2 minutes on medium flame.
  27. 27Add 1 medium size tomato puree and fry for 1 minute on medium flame.
  28. 28Add 2 tbsp curd and fry for 2 minutes on medium flame.
  29. 29Add a pinch of Kasuri methi and fry for 1 minute on medium flame.
  30. 30Add 100ml buffalo milk and fry for 2 minutes on medium flame.
  31. 31Squeeze half a big lemon and add 0.5 tsp Shahjeera. Fry for 1 minute.
  32. 32Take 1 spoon of gravy aside for further use.
  33. 33Remove the 90% cooked boiled rice from water.
  34. 34Cover the gravy with boiled Basmati Rice. Spread the rice equally to all sides.
  35. 35Add gravy to this rice layer. Sprinkle coriander leaves and mint leaves.
  36. 36Cover them with rice. Sprinkle saffron water, add 1 tbsp ghee, and 1 tbsp fresh cream.
  37. 37Cover with silver foil. Tighten the silver foil and close the lid. Put weight on the Hundi.
  38. 38Cook for 10 minutes on low flame. Open after 10 minutes.

Ingredients

  • 2 glasses Basmati Rice
  • 1 kg Chicken
  • 750 gms Boneless Chicken pieces
  • 1 pinch Turmeric powder
  • 0.5 tsp Salt
  • 0.25 tsp Cumin powder
  • 1 tsp Kashmir Red Chilli powder
  • 0.5 Nutmeg
  • 1 Star Anise
  • 1 inch Cinnamon
  • 4 Cloves
  • 4 Cardamom
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Green Chilli Sauce
  • 1 Raw Egg
  • 0.5 tsp Black Pepper powder
  • 2 tbsp Corn Flour
  • 2 Litres Water
  • 3 tbsp Salt
  • 2 Bay leaves
  • 1 inch Cinnamon
  • 3 Cardamom
  • 3 Cloves
  • Oil for Semi-deep fry
  • 4 tbsp Chicken Fried Oil
  • 3 stems Curry leaves
  • 4 Chopped Green Chillies
  • 2 Medium size Chopped Onions
  • 1 tsp Ginger Garlic paste
  • 0.25 tsp Turmeric powder
  • 1 tbsp Red Chilli powder
  • 3 Medium size Tomato puree
  • 1 tsp Salt
  • 50 ml Water
  • 2 Cardamom
  • 2 Cloves
  • 0.5 inch Cinnamon
  • 2 tbsp Fresh Cream
  • Coriander leaves
  • 1 tbsp Ghee
  • 4 Cardamom
  • 4 Cloves
  • 1.5 inch Cinnamon
  • 1 Kapok bud
  • 1 Black Cardamom
  • 1 Star Anise
  • 0.5 flower Mace
  • 3 Medium size Chopped Onions
  • 1 tsp Salt
  • 1 tbsp Ginger Garlic paste
  • 4 Chopped Green Chillies
  • 36 Mint leaves
  • 54 Coriander leaves
  • 0.25 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 Medium size Tomato puree
  • 2 tbsp Curd
  • 1 pinch Kasuri methi
  • 100 ml Buffalo Milk
  • 50 ml Hot Water/ Rice Boiled Water
  • 1 pinch Saffron
  • 0.5 Big Lemon
  • 0.5 tsp Shahjeera
  • Saffron Water
  • 1 tbsp Ghee
  • 1 tbsp Fresh Cream

Equipment

steel platepansilver foilHundiweight

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