Chicken Biryani for the Soul

My house has become empty today. With all the people gone, toys been put back in the toy boxes, wardrobes emptied, the tranquility is back with a vengeance. It was heart breaking to see Little T so sad and plead ''Please don't go'' to her cousin brothers while seeing them off. I know she will be fine in a few hours and it's going to be back to school days soon. I know this as we have all been there done that isn't it? Summer vacation somehow always  means ''Mamarbari''(maternal uncle's house) and fun with cousins. All the afternoon play times in the scorching heat, mango pickles, Aari-Bhab(tiny tiffs and making ups) and the sudden end of all the fun. The promise of another vacation under the same roof. And the bye byes. The places have changed, people have changed, buses and taxis have been replaced by airplanes and fancy cars but the emotion, love and pain have remained the same.


DH wanted to cook something nice for his sister before she left. Since we have all binged on food and alcohol during their stay here he wanted to made something light but tasty and came up with this lighter and healthier version of Chicken Biryani. And it was his way of saying Adieu to his days of summer with his sister too. 

This is one of the easiest and quickest Biryani recipes I've come across and it tastes simply awesome! This recipe again goes to people who want easy and quick recipes for a lovely meal. :)

Ingredients:

Basmati Rice - 2 small cups (will make enough for 3-4 persons)

2 medium boneless chicken breast - cubed

Onions - 2 large

Ginger Paste - 1tsp

Garlic Paste - 2tsp

Greek Yogurt or Natural Hung Yogurt - 150 gm

Turmeric Powder - 1/2 tsp

Kashmiri Chilli Powder - 1/2 tsp

Chicken Biryani Masala (We use Shaan) - 2tbsp (more if you want to make it a bit more spicy)

Salt to taste

Saffron - a pinch

Kewra Water - 3-4 tsp (you can use Rose Water instead)

Sunflower Oil - 4 tbsp

Method : 

1. Slice the onions. Heat oil in a wok and fry the onions till they are soft and translucent. Add the ginger and garlic paste and fry for 5 more minutes till oil separates. Strain the excess oil out in a strainer. Let it cool. 

2. Blend the fried onion, ginger and garlic with the yogurt in a blender to make a fine paste. Marinate the boneless chicken pieces with this paste for 1-2 hours. 

3. Soak the rice in warm salty water for 1 hr. Soak the saffron in 2tbsp of warm milk.

4. Heat half of the strained oil in the wok and fry the chicken pieces along with the marinade. Cook on high heat for the first 3-4minutes and then lower the heat. Add salt, turmeric, chilli powder and the Biryani Masala and cook well till the chicken pieces are cooked thoroughly. Dry up any excess liquid, if any.While cooking the chicken boil the rice with a tbsp of salt till they are just about cooked (make sure they are not over cooked). Strain and fluff the grains with a fork.

4. Take a deep bottomed pot. Add a layer of rice. Scatter 3tbsp of chicken evenly. Add another layer of rice and chicken. Add a tsp of Kewra water/Rose water and saffron milk each. Now repeat till all the rice and chicken are used up while adding Kewra water and Saffron after every 2nd layer. It should make upto 5 layers. 

6. Cover and put it on low flame for 2-3 minutes. Mix the layers roughly before serving. Serve with salad and raita.