Parsi Biryani

Parsi Biryani - Biryani in Parsi style made with either lamb or chicken pieces. In this recipe we will however use chicken.

Recipe Ingredients

* Chicken (cut into pieces) - 1 kg
* Basmati Rice - 1/2 kg
* Cooking Oil - 1/2 cup
* Onions (chopped) - 3
* Yogurt - 1 cup
* Yellow food colour (dissolved in 1/4 cup milk) - A few drops
* Saffron - a few strands
* Ginger Garlic paste - 1 tbsp
* Red Chilli Powder - 1 tsp
* Black Peppercorns - 1/2 tsp
* Cinnamon (1" stick) - 1/2 tsp
* Green Cardamoms - 1/2 tsp
* Cloves - 1/2 tsp
* Salt to taste

Preparation

Take a kadai(wok) and heat oil in it. Once it is hot, fry only the onions till brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside.

In the same oil, fry the remaining onions till transparent. Add the ginger garlic paste and sauté. Add the red chilli powder and the whole spices, sauté slightly.

Now add the chicken pieces and cook on medium heat. When the water evaporates, add the yogurt gradually, bit by bit, till all is used up. Add just enough water to cook the chicken till tender. There should be no gravy left.

Boil the rice in plenty of water with salt. When almost done drain it. In a large vessel, spread a layer of rice, then a layer of cooked chicken and some fried onions. Continue the layering till all the rice and chicken are used up. Top with fried onions.

Mix the saffron with the yellow food colour mixture and pour it over the rice mixture. Do not mix the rice at this point. Bake in the oven for 30 minutes. Remove from the oven and immediately cover the rice with a wet cloth. Then place a lid on the vessel.

Before serving, remove the cloth and lid and serve the biryani on a big, rice platter.

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Parsi Biryani to Parsi Recipes