Do you like monotony? I’m sure you don’t.
There’s nothing interesting if you follow the same routine day in and day out. Life tends to get monotonous if you go about the same pattern every day.
But, boy do you really need to follow the commands like a robot?
No, you don’t have to. You have reasons, choices, and priorities to help break the routineness of life.
Hurray! Human instincts are still alive!
In my opinion, there are no better reasons than festivals to break this dullness. Celebrations make our lives colorful. And, not so long but at least for a moment or a day, we forget the humdrum of life and usher in the sheer spirit of fun.
Today is Monday and the day of a new post on my blog. It’s really a sweet coincidence, that today we all are celebrating the pious festival of Eid after a month-long fasting.
Breaking the monotony of posting romantic short stories over and over again for the past couple of weeks, this Monday, I’m posting something totally different.
Today, I’m posting my Mom’s authentic Awadhi Biryani recipe, the best chicken biryani recipe, for all those biryani lovers out there and for all my friends, followers, and well-wishers who love making and eating biryani at home.
So, here comes the Quick and Easy Biryani Recipe
Things Needed – Biryani Ingredients
Chicken – 1 kg (full with breast and legs)
Long-grain basmati rice – 1-1/2 kg (soaked in enough water for half an hour)
Curd – 500 mL
Ginger-garlic paste – 2 tablespoon
Garam masala powder – 1 tablespoon
Red chili powder – 1 teaspoon
Salt – to taste
Onion – 6 big (sliced)
Oil or Ghee – 500 mL
Cumin seeds – 1 teaspoon
Cinnamon stick – 1-inch piece
Black pepper corns – 5 to 6
Cardamom – 4 to 5
Cloves – 4 to 5
Bay leaves – 2
How to Cook
Mix curd with ginger-garlic paste, garam masala powder, red chili powder, salt, and cumin powder. Marinate the chicken pieces in the curd. Put it in the refrigerator for 1 hour.
Saute onion in a pan till golden brown. Add the marinated chicken pieces, cook and cover until chicken is tender. Saute the preparation until oil separates. Switch off the heat and keep aside.
In a big vessel, take 1 liter of water. Add salt, cumin seeds, cinnamon stick, black peppercorns, cardamom, cloves, and bay leaf. Put the water on the boil. When bubbles form, add soaked rice, and cook on low heat until the rice is semi-cooked.
Strain all the water from the rice. Now, take a flat-bottomed vessel, preferably copper, spread a layer of rice followed by a layer of cooked chicken. Repeat this process until all rice and all chicken is utilized.
Sprinkle mint and coriander leaves and some fried onion slices onto the top layer.
Dissolve some yellow food color or saffron strands in water and sprinkle on the top layer of rice.
Cover the vessel with Aluminum foil without leaving any space for the air to escape. This is necessary for steam buildup and uniform and proper cooking of rice along with chicken and spices.
Put the vessel on very low flame and cook for approximately 45 minutes. Switch off the heat and let the biryani stand on the switched off the stove for an hour or so before serving.
Serve the biryani with mint or cumin raita.
I hope you like this quick and easy biryani recipe straight from my mom’ kitchen. Hope, you’ll make it in your kitchen and enjoy it with your family.
See you next Monday, Till then Bye.