Resurrecting this thread. Last three weeks I have made Chicken Biryani 3 times. Twice with 1 kg Chicken, and the last one with just 3 full leg pieces (left after the rest of the pieces of 3 chicken were consumed - soup, dog and fries). This was just to see if a very small batch will work with a small vessel. Well it did and the total time starting from taking the chicken out of freezer to opening the pot was 2H 15min.
Forgot to take picture of the dry spices. They are same as other case, but 1/2 the quantity of 1 kg chicken
Coarse grind spices
Herbs
Chopped chicken legs
Spices and herbs prior to mixing with curd
Marinade with curd
Two chopped onions
Onions frying
1 1/2 cups of rice
Spices for rice
Onions nearly fried
Spices for rice in water. Now a days I boil the spices in a bit of water and then strain and add it to the water in which rice is cooked
Slight variation. I am mixing all the fried onions and the oil with chicken. That gives a better taste for small batches.
Chicken, marinade, fried onions and water to get the levels right.
Colour of water after the spices have boiled for some time
Strained spices
Rice in water with spice extract
Rice boiled. It should be just firm enough. With Basmati it means that the volume is just less than double
First Layer
Second Layer
Add 1 table spoon of Keora water
Biryani on gas for heating the meat up.
Cooking over
After mixing it up
On the plate
Finally got the dish completed !
and, all the vessels are empty now. Not a single morsel is left in the vessels 