My flat mate’s mom in Bangalore had once made Biryani for us. Ever since then I was hooked to Biryani. Then came along my dear hubby, another biryani fan. As much as we would love to eat it, my schedule doesn’t permit me to take hours and make perfect biryani often. So I had to come up with an alternative which would be tasty enough and yet a quick whip up.I use the same ingredients that I would use in a traditional biryani and combine few steps and techniques from my Pulao.
I have always struggled to understand what qualifies as a biryani and what as a pulao. So in my limited knowledge if I don’t layer meat and rice then it isn’t biryani 😉
What you need
1.5 Cups basmati rice
1 Lb chicken pieces (Washed and cut into bite size – I find it easy to use skinless thighs)
2 large red Onions (Yellow ones don’t give the same taste and stand out especially in this dish)
8-10 small green chilies (Or use to taste)
2 cloves of garlic
2 inch long ginger root
10 to 12 strands of Coriander leaves ( Use the entire strand and not just leaves)
15 – 18 Mint leaves
6 tablespoon yogurt
Salt to taste
1.5 tablespoon Biryani masala powder or Everest garam masala powder
Salt to taste
2 tablespoon ghee
1 tablespoon oil
1 teaspoon Kevda water / Rose water (Optional)
How to makeGrind chilies, garlic, ginger, mint and coriander leaves to a fine paste with as little water as you can manage.
Mix this paste, yogurt and chicken pieces together.
Marinate the chicken for 30 -45 minutes.
Slice onions into thin long pieces. Heat oil in a wide pan on medium heat
Fry half the onions till they are caramelized and brown.
Then take out the onions and drain them on a paper towel.
Cook rice till its about 3/4 done.
You can see how I do it in my how I cook rice post.
In a wide mouth non stick sauce pan heat ghee on medium heat.
Sauté the other half of onions till they turn translucent and pink.
Now add cardamom and cloves and fry for another minute.
Add the marinated chicken and salt and continue to cook on medium heat.
Yogurt will release some water, hence don’t add water.
If you feel the mixture is sticking add as little water as you can.
Keep stirring the chicken mixture in between.
Cover and cook till chicken is almost cooked and very little moisture is left.
Now add Kevda/ Rose water, garam masala / biryani masala and mix well.
Add the cooked rice, mix well and continue cooking on medium high without covering the pan.
In about couple of minutes the moisture will evaporate.
Turn off the heat, transfer Pulao to a serving bowl and sprinkle with caramelized onions.
My nutritionist says that if you refrigerate carbohydrates and eat them later, the glycemic index increases and
hence its not as good for your body. Sorry dear doctor, I can’t listen to you as far as this Pulao goes, I love to reheat it in a pan and eat it the next day 🙂