The new year always begins with the south Indian harvest festival of Sankrathi. It happened to fall last week and though we did not celebrate the festival, we decided to invite some friends over for dinner.I spent the whole day cleaning up and preparing for the dinner with help from the husband. We decided on a cheese platter for appetizer, Biryani for entree and served my tried tested tiramisu for dessert 🙂
Everyone loved it and we ended up spending time talking about real estate, our house renovation adventure and our recent vacation in Morocco. We browsed a bunch of pictures that we clicked with a majority of them being food :p The topic slowly shifted to food and culture and we wound up watching a cooking show on Netflix until late in the night.
Here is the recipe for the hariyali (green) Biryani that I made last week.
Hope you enjoy making it 🙂
- 3.5 Lb Chicken
- 1 tablespoon Salt
- 2 Limes (freshly squeezed juice)
- ½ cup Yogurt/ Curd
- ½ tsp Turmeric powder
- 1 Tablespoon Red chili powder
- 1 Tablespoon Coriander powder
- ½ tsp Garam masala
- 2 Tablespoon Ghee
- 2 Bay leaves
- 3 Star anise
- 1 inch Cinnamon
- 5-7 Cardamom / Elaichi
- 5-7 Cloves
- 1 tsp Shah jeera
- 1 tsp Fennel seeds
- 4 Green chili (Hot Thai chili)
- ¾ cup Red onions (sliced)
- 1 cup Mint leaves
- ¾ th cup Green onions
- 1 cup Coriander leaves
- ¾ cup Red onions (diced)
- 2 1/2 cups Basmati rice
- 3 cups Chicken stock
- 1 cup Water
- ½ cup Tamarind (fresh pulp)
- Salt as needed
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Cook time 40-60 min
Prep time 20 min
Passive time 20 min
Recipe level Intermediate
Spice level 4 (on a scale of 1-6)
Shelf life 2-3 days in refrigerator using an airtight container
Serving suggestion with raita / mirchi ka saland / yogurt
- Thoroughly wash the chicken.
- Marinate using salt, lime juice, yogurt, turmeric powder, red chili powder, coriander powder and garam masala.
- Combine everything and cover the mixing with a saran wrap and refrigerate.
- To a deep pot, on medium heat add one tablespoon ghee and diced onions.
- Once they become translucent, add chicken pieces and mix well.
- In a deep pot saute the mint leaves for a minute.
- Add mint leaves, coriander leaves and green onions to a blender and blend to make a smooth paste. Add a tablespoon of water if necessary.
- Add the green mint (hariyali) paste to the chicken. Close the lid and cook for 20-25 min on medium to high heat. (I used a pressure cooker for this step)
- Wash the rice. I used small rice cooker for this step, you can use a deep pot if you prefer.
- In a deep pot melt one tablespoon ghee. Add bay leaves, star anise, cinnamon, cardamom and cloves. After 10-20 seconds, add shah jeera and fennel seeds.
- The whole spices should be cooked on medium heat for not more than 1-2 min.
- Add slit green chili and sliced red onions. Add a pinch of salt and cook until they turn translucent.
- Add chicken stock and water to the pot and cook for 2-5 min.
- Add all the contents to the rice cooker and cook until 70% of the rice is cooked. This takes 10-12 min. Set it aside.
- Add strained tamarind pulp to the chicken. Cook for 10 min on medium heat with the lid open.
- Start layering the rice and chicken in one of the larger pots. (I used the pressure cooker for this step)
- Cook on low heat for 15-20 min with the lid closed.
- Transfer the biryani to a serving dish and garnish with raw onions and sliced lemon.
Serve it with raita or mirchi ka saland.
- I have marinated the chicken overnight for 8 hours.
- Do not over cook the rice before mixing with chicken.
Hope you all have nice day !