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Wednesday, April 13, 2016

Grilled Chicken Biryani

When I went to India last year, my cousin made me taste this Star Biryani in Vijayawada. The chicken pieces were grilled separately and served with plain biryani. 
I liked the idea but that chicken was too dry lack of marination. So, I went with marinating the chicken for 30 minutes and then grilling it. The chicken was so tender and juicy. 
I served it with plain biryani and some raita. It was a hit.

Preparation Time: 10 minutes 
Marinate Time: 30-40 minutes 
Cook Time: 30 minutes 
Serves: 4-5

For Chicken:
Chicken : 1 kg with bones
Curd/yogurt : 3 tablespoons 
Red chili powder: 2 teaspoons
Turmeric: 1/2 teaspoon 
Ginger garlic paste: 1 tablespoon 
Garam masala: 1 teaspoon 
Salt to taste 

For Biryani:
Basmati Rice: 2 cups
Ghee : 3 tablespoons 
Onion : 1 large sliced
Ginger garlic paste: 1 tablespoon 
Cilantro/Coriander leaves: Small bunch chopped 
Coconut milk: 1 cup 
Water : 1 3/4 cups
Fresh ground biryani masala: 1/2 cup
Salt to taste 

For Biryani Masala: (Makes 1/2 cup)
Cinnamon: 2" stick
Fennel Seeds/Saunf : 2 teaspoons 
Cumin Seeds/ Jeera : 1 teaspoon 
Green cardamom/Elachi: 5
Cloves/Laung : 5
Bay leaves: 2
Mace : 2
Stone flower: 3
Star Anise : 1
Black pepper: 1 teaspoon 
Coriander seeds: 3 tablespoons 
Red chili powder: 1 tablespoon


Mix all the ingredients listed for chicken and marinate in the refrigerator for 30-40 minutes.

Heat the oven to 400 degrees, place the chicken pieces on a grill rack and grill them for 25 minutes. Use the broiler setting and broil for 5 minute to get the char.

Wash and soak rice for 30 minutes.
Dry roast all ingredients except red chili powder, let them cool and grind into a smooth powder. Add chili powder and grind one more time. 
Heat ghee in a vessel and add onions and sauté till they turn light brown. Add ginger garlic paste and fry for 30 seconds. 
Add the masala and fry for 30 seconds. Add cilantro, coconut milk, water, salt and bring it to a boil. Add drained rice and bring it to a boil again.
Close lid and simmer the stove for 15 minutes until the rice is done. Wait for 10 minutes and fluff it with a fork.

Serve hot by placing chicken pieces on the top and raita as a side.

Note: I used halogen oven this time as it expedites the cooking time and chicken is grilled perfectly in 20 minutes.


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