Chicken recipes

Oven Baked Chicken Biryani

I love Biryani and now that I don’t devour lamb it’s frequently a Vegetable Pilaf (similar to biryani) or of direction a Chicken Biryani. I always try to find smooth approaches to cook dinner mainly if I am short on time. My days have been first-rate busy so I attempted to prep this Oven-Baked Chicken Biryani the night time earlier than and just popped it into the oven the following day. It became chic.

Oven Baked Chicken Biryani

Oven Baked Chicken Biryani

Ingredients

Marinade

  • 700-gram chicken thighs and drumsticks
  • 1/2 cup plain yogurt
  • 1 tbsp ghee melted
  • 1&1/2 tbsp ginger/garlic paste
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground oomph/fennel
  • 2 tsp garam masala
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground elachie/cardamom
  • 1-2 tbsp masala
  • 1 sprig curry leaf
  • 2 tsp fresh thyme leaves
  • 50-gram tomato paste
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped coriander leaves
  • fried onion
  • salt

Rice

  • 1&1/2 cup Basmati Rice
  • water
  • 6 cardamom pods
  • 5 cloves
  • 3 bay leaf
  • 2 4cm cinnamon sticks
  • 2-star aniseed
  • 1 black cardamom
  • 2 tsp coarse salt

Crispy Onion

  • 1/2 cup oil
  • 1 large onion thinly sliced

Fried Potatoes

  • 2 potatoes cut into small cubes
  • salt
  • oil for frying

Saffron

  • 1/4 cup warm water
  • 1/2 tsp saffron threads

Final stages of cooking

  • 1 cup of water
  • 2 tbsp butter ghee melted

Instructions

Marinade

  • Add all of the ingredients, except the chicken, coriander and mint, in a large pot. Mix it all together
  • Add the chicken. Refrigerate overnight

Parboiled Rice

  • Bring 2 liters of water to the boil
  • Add rice, salt, and whole spices
  • Cook for 5 minutes. Drain and set aside

Crispy Onions

  • Heat oil in a large pan. Cook onion in 2 batches on medium heat until golden brown
  • Drain on a paper towel-lined plate

Potatoes

  • Peel the potatoes and cut them into small cubes. Place in a microwavable plate or large bowl. Add 1/4 cup water and cook on high for 5 minutes
  • Season with salt
  • Fry in a little oil until slightly brown and crisp
  • Set aside

Saffron

  • Mix the saffron threads in 1/4 cup of warm water and set aside

Cooking the Biryani

  • Preheat oven to 180 degrees celsius
  • Sprinkle half the crispy onion on top of marinated chicken
  • Add mint and coriander
  • Layer potatoes on top
  • Add the rice and pour a cup of water over the rice
  • Drizzle the saffron water over, then the melted ghee
  • Sprinkle the remaining crispy onion on top
  • Cover and bake in the oven for an hour or until chicken and rice is cooked

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