Burst of flavor tender & moist chicken marinated in yogurt & a hearty mix of aromatic spices cooked with rice to perfection.
Just like the migrants who decided in the 15th century that Malaysia was the perfect place to settle down, Biryani too somehow found its way across shark infested, boiling-hot sulfuric acid that would wipe out your face clean off your skull and plenty of flesh preying freakish fish chomping on anything it get its teeth on oceans and ended up being a crucial part of Malaysian cuisine.
No, not the fish. Biryani.
The most important thing to ensure when making biryani is plenty of space in the stomach region. I can’t guarantee that you’ll have the self control to stop binge eating biryani.
Like any chocolate dessert, the importance of the quality chocolate is tremendous. Same goes for biryani where the quality of the basmati rice is crucial. When biryani is cooked perfectly, you can literally (as how my mom would put it) “just eat the rice mouthfuls after mouthfuls”.
There are generally two ways biryani is made. Cooked (pakki) and raw (katchi). With cooked, as what the name implies, both the meat and rice are partially cooked, layered and then finished off in a vessel. With raw, both the meat and rice are not cooked before being layered. This recipe is the ‘cooked’ version.
Ya sure, there is a long list of spices, but honestly, when you think about it, all you need is the spices in your pantry. Then, biryani is exactly like making casserole. The meat and carb is cooked, layered and then have the oven finish the work for you. Easy peasy.
There are a couple of elements that carry its own weight with each playing a vital role in making this dish complete.
1. Yogurt helps to tenderize the meat.
2. Ghee (instead of oil) offers richness to the dish.
3. Crispy onions offers a mild sweetness and off the charts umami to the dish.
4. Saffron is the best natural coloring. Yes, it’s pricey as hell but you only use VERY little.
5. Kewra or pandanas water perfumes the rice like no other.
6. Oil is added to the water when parboiling the rice to keep the rice from sticking together.
7. Chicken is browned first for color and it also gives an extra kick in flavor.
I urge you to give this ‘seems like an impossible but it’s really not‘ undertaking a try. Not only will you be dubbed a genius by friends and families, you’ll shock even your own mind that the burst of flavor in this Chicken Biryani…. with tender and moist chicken marinated in yogurt and a hearty mix of aromatic spices cooked with rice to heavenly perfectioncame right out of your kitchen. Seriously. So good.