Chicken Reshmi Biryani Recipe
The dish is known to origin in India during Mughal dynasty and was invented to feed the huge mughal armies during the war times. And as the Emperors shifted conquering regions after regions. The flavour of Biryani began to travel and transform, incorporating the local flavours and that is how we have so many regional versions of biryanis in India today.
A delicious example of which is this mouth-watering Chicken Reshmi Biryani. A single pot dish of chicken and rice flavoured with a burst of chillies mingling with the aroma of varied spices.
- 1kg chicken, cut into 8 pieces
- 1kg onions, sliced uniformly
- Oil for frying onions
- 1 cup coriander, finely chopped
- ½ tsp garlic paste
- ½ tsp ginger paste
- 1tbsp coriander powder
- ½ tsp turmeric powder
- 2tsp chilli powder
- ½ tsp garam masala
- 1 cup yogurt
- Salt to taste
- 2 cups basmati rice
- Some dough to seal the pan
Heat oil in a karahi and fry the onions till brown and crisp. Strain the onions and keep aside. Marinate the chicken in garlic and ginger pastes, coriander, turmeric, chilli powder, garam masala, yogurt and salt for at least three to four hours. In a separate utensil, bring water to a boil, add in rice and salt, and cook till the rice is almost cooked then drain and keep aside. Heat half a cup of oil in a large heavy-based pan and add the chicken to it, spreading it to form a layer.
Over the chicken, make a layer of half each of the rice, onions and coriander leaves. Repeat the same layers a second time and cover the pan, sealing it with some dough (grease the edges before applying it, so that the dough comes off easily later on). Let it cook on high heat for 10 minutes then place on a tawa (griddle) and leave on low heat to cook for about an hour.
Alternatively, you could cook it in a moderate oven for an hour. Break the seal and enjoy steaming hot.