Chicken Biryani and Chicken Curry ||How to make a Chicken Biryani ||How to make Chicken Curry || Bachelor Cooking ||

There are various theories related to the origin of this mouth-watering dish. This biryani is wrapped up with many stories of origin.

The word “biryani” comes from the Persian word “birian” which means “fried before cooking.”

 One could conclude by saying that the biryani originated in Iran (Persia).

 Another interesting story says that the origin of the dish was in the era of Mumtaz Mahal (1593-1631), Shah Jahan’s queen who inspired to make the Taj Mahal.

It is said that once she visited army barracks and found that army personnel was under-nourished. So she asked the chef to prepare a special dish which will provide them balanced nutrition and from there the biryani was created.

So, let’s time travel together and come back to my kitchen where we will learn to unlock the box of happiness i.e. making a simple biriyani with minimum ingredients.

Traditionally, biryani was cooked over charcoal in an earthen pot and as years passed by it is made in different styles and given different names according to their region.

In India itself there are different types of biryanis like Lucknow Biryani, Kolkata Biryani, Bombay Biryani, Hyderabadi Biryani, Thalassery Biryani.

There are many ways to prepare biryani.

It can be made in a pressure cooker or handi as we call dum biryani.

I have simplified the preparation for those who are just new in the kitchen and learning to cook.

For demonstration purposes, I have taken an open vessel to show how to cook rice for biryani.

And for making chicken curry I have used the same ingredients and lastly, I have added grated coconut paste. I have not used ready-made chicken masala.

It is all your preference, if you have a chicken masala pouch you can also use it for margination and cook.

In this recipe, I have used masalas like red chili powder, turmeric powder, coriander powder, and ghee. You can also use garam masala or black pepper.

In this content, I have shown you how to utilize 1kg of chicken for making biryani and chicken curry at the same time.

1. Chicken Biryani is served with a selection of yogurt and onions or salad made with onion, carrot, cucumber, and lemon wedges.

2. Chicken curry is best served with Rotis or rumali roti or any parathas or Kerala parotta or with rice also.

NOTE: –

There are two different preparation times: –

1. For making Chicken Biryani.

2. For making Chicken Curry recipe.

This is my version of making Chicken Biryani & Chicken Curry with minimum ingredients in a simple way.

Preparation time: – 30-40 minutes (including margination of chicken for half an hour or an hour).

2. For making Chicken Curry.

Cooking time: – 30 min.

Serves –  2.

Ingredients: –

• Chicken – 1 kg with born.
• Onions – 8 nos. medium size. (2 onions for fried onions)
• Tomatoes – 6nos.
• Ginger – 24gm. (a small piece)
• Garlic – 1 bulb. (5-6 cloves)
• Grated coconut – 1 cup. (I have taken tea cup as shown is video)
• Coriander leaves – 4 sprigs.
• Ghee – 5 table spoon.
• Salt – 2 teaspoons.

For Roasting: –

• Bay Leaves – 2 nos.
• Cinnamon Stick – 1 small piece.
• Cloves – 4 to 5 nos.
• Cardamom – 6 nos.
• Cumin seeds – 1 teaspoon.
• Fennel seeds – 2 teaspoons.
• Crushed Black Pepper – 2 teaspoons.
• Coriander powder – 2 teaspoons.
• Red Chilli Powder –  1 teaspoon.
• Turmeric Powder – 1 teaspoon. (1/2 teaspoons for making yellow color rice)

Marinating: –

• Wash chicken.
• Mix all the roasted masala in the chicken and rest for half an hour or an hour.

2. For making Chicken Curry.

Methods: –

• Roast the grated coconut in a pan and let it cool for some time.
• Then put the roasted coconut in a mixie jar and make a paste.
• Now in the same pan with medium flame put 1 tablespoon of ghee.
• Add chopped onions and sauté it till it gets a golden color.
• Add ginger & garlic. Cook till the raw flavor goes away.
• Add chicken, mix well and cover with a lid to cook for 30minutes without adding water.
• In another pan, in medium flame add chopped tomatoes cook it well.
• Add the rest of the half chicken into it and mix it well.
• Once the chicken is mixed well then add coconut paste cook for 2 minutes and turn off the flame.
• Garnish with chopped coriander leaves and fried onions.

Note: –

Once the chicken is ready then portion the chicken half for biryani and half for the curry.

1. For making Chicken Biryani.

Cooking time: – 15 minutes.

Serves: –  2.

Note: –

• There is a ratio while making rice 1:2 i.e. 1 cup of rice for 2 cups of water.

• I have used turmeric powder for making yellow rice.

Methods: –

• Rinse rice before cooking.

• The rice has to be rinsed till the water becomes clear, transparent, and without starch.
• Strain the water.
• Add 2 cups of water to a vessel and add 1 teaspoon of salt.
• Let it boil.

• Once the water is in the boiling stage then add rice.
• Cook rice till 90 percent not fully cooked.

• Take a small bowl and add 1\2 teaspoon turmeric.

• Add 2 tablespoons of ghee and mix well.

• Add a half tablespoon of rice and mix well for making yellow color rice.

Layering the biryani: –

• The first layer of white rice then add chopped coriander leaves, brown onions.
• The second layer of white rice.
• The third layer adds chicken, brown onions, and chopped coriander leaves.
• In the fourth layer adds white rice, yellow color rice, brown onions, and chopped coriander leaves.

Garnish: –

• Chopped coriander leaves.
•  Brown onions.

                                           Ready to serve hot.

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