Probably the most famous chicken and rice dish in Indian-Pakistani cuisine, Chicken Biryani never fails to please even those not normally accustomed to Indian food. Most cooks, however, don't attempt to make the dish at home because of its lengthy preparation time. With the techniques described below, you can significantly streamline the steaming method of chicken biryani without compromising its unique taste.
Instructions
1. Place browned chicken biryani into a large shallow roasting pan with a snug fitting lid. Mix in turmeric, chili paste, ginger, ground cardamom and mint. Add clarified butter and 1/2-cup salted water, or chicken broth, and cover. Steam in a 350-degree oven for one hour.
2. Mix raw boneless and skinless chicken chunks with turmeric, red chili powder and curry. Place in a deep casserole. Cover with cut fresh plum tomatoes, plain yogurt and a cinnamon stick. Add butter and two cups of water. Steam chicken biryani for one hour, or until all liquid evaporates.
3. Brown seasoned chicken biryani in clarified butter mixed with ground cinnamon and turmeric. Layer the chicken biryani in a deep, oven-proof baking dish with cooked Basmati rice. Cover and steam chicken biryani and rice together for 30 minutes.
4. Bring a large, wide stock pot of salted water to a rolling boil. Place a shallow, buttered baking dish over the pot. Add seasoned chicken biryani and rice and top with a tight fitting lid. Steam the chicken biryani, without adding any liquids, for 45 minutes.
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