I have been making Biryani; both Mutton and Chicken; for ages. One thing that I like about Hydrabadi Biryani is the taste of the meat. So this time I thought of cooking chicken in the Biryani style, of course without the rice!
The chicken was part of a 2.4kg French Farm Corn Fed Chicken (Legs, Wings and Neck). This is tougher and tastier than the normal broiler available in the market.
Clockwise - Nutmeg, Star Anise, Cinnamon, Cloves, Small Cardamon
Mint, Ginger, Garlic, Green Chilies
A pinch of Hing
Curd
Grind all ingredients (except onions) with curd
Mix with 1kg Chicken pieces. Leave it in the refrigerator for at least a day, three is better.
Sliced Onions
Oil, about 100ml, enough to fry onions in two batches.
Shahi Jeera, Kastoori Methi and Coarse Ground Coriander. Mix these with the marinated chicken on the day of cooking.
Onions
Put the marinated chicken in a pot. Mix the fried onions and the oil.
If you require more curry, add water
Taste the marinade and add salt if required.
Use Atta to create a seal in the lid.
Initially use high heat. Once the liquid boils, reduce the gas to the lowest flame available. Use a Tawa if the flame is not low enough.
The advantage of a glass lid is that you can monitor the cooking. The liquid should bubble mildly and steam condense on the sides & top and flow back.
Done after nearly two hours. The time depends on how long you can wait. This chicken cooks well and remained firm. Could have taken it to 3 hours to get even tastier curry, but could not wait.
Plate it and enjoy.
The chicken was part of a 2.4kg French Farm Corn Fed Chicken (Legs, Wings and Neck). This is tougher and tastier than the normal broiler available in the market.
Clockwise - Nutmeg, Star Anise, Cinnamon, Cloves, Small Cardamon
Mint, Ginger, Garlic, Green Chilies
A pinch of Hing
Curd
Grind all ingredients (except onions) with curd
Mix with 1kg Chicken pieces. Leave it in the refrigerator for at least a day, three is better.
Sliced Onions
Oil, about 100ml, enough to fry onions in two batches.
Shahi Jeera, Kastoori Methi and Coarse Ground Coriander. Mix these with the marinated chicken on the day of cooking.
Onions
Put the marinated chicken in a pot. Mix the fried onions and the oil.
If you require more curry, add water
Taste the marinade and add salt if required.
Use Atta to create a seal in the lid.
Initially use high heat. Once the liquid boils, reduce the gas to the lowest flame available. Use a Tawa if the flame is not low enough.
The advantage of a glass lid is that you can monitor the cooking. The liquid should bubble mildly and steam condense on the sides & top and flow back.
Done after nearly two hours. The time depends on how long you can wait. This chicken cooks well and remained firm. Could have taken it to 3 hours to get even tastier curry, but could not wait.
Plate it and enjoy.
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