{image from thekitchn}
After a wonderful, long, long-distance conversation with my dearest friend in India, I had a heavy heart and an over-used tissue. Having family so far away creates a vacuum that no matter how hard one tries to fill, it remains empty. But I still try regularly---with food!
Chicken Biryani is probably one of the most popular full-meal dishes in India. It is a rice dish that you need no curry or dal to fill. With some yogurt on the side, this dish can last for a few lunches and dinner without loosing its yumminess. I make this often enough that I now fail to recollect where the base recipe comes from. I would imagine my mom or some food chef on Indian TV, regardless, this is not a recipe one can own. As soon as you make it more than once, you'll soon realize you left the original recipe far behind. Here is how I did it.... as Jon says, the only ingredient that is a must for this....is love. And in my case, it was a heavy, heavy heart filled with lots and lots of love.
{Serves 4 meals}
11/2 cup Basmati Rice
5-6 chicken thighs and breasts (Bones are OK)
4 garlic cloves & 1 inch ginger (Or you can use 1 tsp of garlic & ginger paste)
1 large onion
4 cloves
1 bay leaf
3 green cardamom
4 whole black peppers
2 tbsp thick yoghurt
1/2 tsp chilli powder
1/2 tsp garam masala
1/2tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp oil
Cilantro for garnish
Marinate the chicken with yogurt, chilli powder, turmeric and ginger garlic paste. While marinating, chop onions.
Heat oil on high till it starts smoking. Reduce the heat to medium and drop in the spices – cloves, bay leaf, cardamom and pepper. Let it sizzle for a few seconds before adding in the onions. Saute till golden brown.
Next add the marinated chicken with the coriander and cumin powder. Mix well. Simmer the pan and stir continuously to avoid having the meat sticking on the bottom. After about 5 minutes of stirring add in 1/2 cup of water and simmer to cook the chicken through.
Once the chicken is close to be done (after 10-15 minutes) add in the rice. Stir well to mix the rice with all the spices. Once the rice turns translucent, add in 3 cups of water (double the amount of rice). Bring it all to a boil before closing and simmering. Cook till rice is done.
It is not necessary to add cilantro leaves but I love them and use them wherever possible.
Serve with cold yogurt.
In my excitement to get started eating, I forgot to take a picture of the final product (clearly, I am new to all this!) So, using a image from another Biryani recipe I found. It is a bit more fancier than my comfort food but definitely delicious as well.