MEGHANA SPECIAL BONELESS CHICKEN BIRYANI RECIPE
Serves 1
Directions
- 1Wash Basmati Rice 3-4 times and soak for 1 hour. Keep aside.
- 2Make sure each chicken piece is cubic as shown in the video.
- 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.
- 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.
- 5Boil 2 litres of water with 3 tbsp salt, 2 bay leaves, 1 inch cinnamon, 3 cardamom, and 3 cloves.
- 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.
- 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.
- 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.
- 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.
- 10Add 2 medium size chopped onions and fry for 2 minutes on high flame.
- 11Add 1 tsp ginger garlic paste and fry for 2 minutes on high flame.
- 12Add 0.25 tsp turmeric powder and 1 tbsp red chilli powder. Fry for 10 seconds.
- 13Add 3 medium size tomato puree and fry for 2 minutes on high flame.
- 14Add 1 tsp salt and fry for 2 minutes on high flame until oil appears.
- 15Add 50ml water and fry for 2 minutes on high flame.
- 16Add 2 cardamom, 2 cloves, 0.5 inch cinnamon, and the ground masala. Fry for 2 minutes on medium flame.
- 17Add the fried chicken pieces and fry for 3-4 minutes on medium flame.
- 18Add 2 tbsp fresh cream and fry for 2 minutes on medium flame.
- 19Sprinkle coriander leaves.
- 20For saffron water, mix 50ml hot water/rice boiled water with a pinch of saffron. Keep aside for 5 minutes.
- 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.
- 22Add 3 medium size chopped onions and fry for 2 minutes on medium flame.
- 23Add 1 tsp salt and fry for 3-4 minutes on medium flame.
- 24Add 1 tbsp ginger garlic paste and fry for 2 minutes on medium flame.
- 25Add 4 chopped green chillies, 36 mint leaves, and 54 coriander leaves. Fry for 1 minute on medium flame.
- 26Add 0.25 tsp turmeric powder and 1 tsp red chilli powder. Fry for 2 minutes on medium flame.
- 27Add 1 medium size tomato puree and fry for 1 minute on medium flame.
- 28Add 2 tbsp curd and fry for 2 minutes on medium flame.
- 29Add a pinch of Kasuri methi and fry for 1 minute on medium flame.
- 30Add 100ml buffalo milk and fry for 2 minutes on medium flame.
- 31Squeeze half a big lemon and add 0.5 tsp Shahjeera. Fry for 1 minute.
- 32Take 1 spoon of gravy aside for further use.
- 33Remove the 90% cooked boiled rice from water.
- 34Cover the gravy with boiled Basmati Rice. Spread the rice equally to all sides.
- 35Add gravy to this rice layer. Sprinkle coriander leaves and mint leaves.
- 36Cover them with rice. Sprinkle saffron water, add 1 tbsp ghee, and 1 tbsp fresh cream.
- 37Cover with silver foil. Tighten the silver foil and close the lid. Put weight on the Hundi.
- 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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