Different Biryanis and different flavors, so much to try and everything so deliciously fantastic that picking one to be my absolute favorite is impossible.
While growing up, I had a distant family and once a year, every Eid to be precise, they would have a gathering at their place. The lady was from Delhi and a fantastic cook. The best thing was that she always made a dish, that was uncommon in our families. It was always some new variety that belonged to Delhi and other states. For many of you, who aren’t aware, the non vegetarian dishes cooked in one state of India differ completely from the ones cooked in another state, even if we are neighboring state. So, I was 12 and that was the first time I tried Achaari chicken curry.
Now, I am a big fan of Achaar/ pickle. When we got married, I would drive Mr. Parveez crazy with the amount of pickle I consumed. So, to a person like me, eating chicken in Achaar flavor was indeed food from heaven. I really laugh at myself when I remember how I got after my mother to find the recipe and make the dish, which she did and it was always one of favorites. But, the story doesn’t end here.
Now when I am all set to try out new recipes, one fine day I decided to make Biryani out of this masala. As much as the idea sounds absurd and crazy, the Biryani came out delicious. The yakhni has strong flavor of fennel seeds and fenugreek. Its isn’t sour as what usually pickles are, so don’t fear trying out this recipe imagining the taste of boiled rice and pickle, coz it isn’t the same taste. The spice level is medium and i have had loads of people who pick this one to be one of the first dishes they learnt how to cook from me.
Its one of my best food experiments ever. Please feel free to ask if you’d like to make it with mutton/fish.
Print Recipe
Murgh Achaari Biryani
Chicken Biryani cooked with Achaar masala.
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
Marinate the chicken with achaar masala and lemon. Keep it aside for 10 minutes.
Now add yoghurt and ginger garlic paste to the chicken. Leave aside for 20 mins.
Take oil in a pan. Add Black cumin seeds, cinnamon stick, bay leaves, cloves and Green cardamom. Once they splutter, add the sliced onions. Once the onions start turning brown, take 2 TBSP out [for garnishing later] and let the rest stay in the pan.
Add tomatoes to the pan and cook till they are mushy. Add half of the mint leaves to the pan. Also add turmeric powder and salt.
Add the marinated chicken and let it cook till chicken is cooked and gravy is left to one cup.
Add the green chilies to the Yakhni. Cook on medium heat till the oil separates.
Meanwhile boil the rice. Add oil to a pan, followed by Black cumin seeds, cardamom powder, green cardamom and star anise. Once they splutter, add the water and salt.
Once the water starts boiling, add rice. Drain the water from the soaked rice and add it to the boiling water. Boil the Rice for 7-10 minutes on medium flame, till rice is 70% cooked. Drain the water and let the rice drain out all excess water in the colander.
Layer the Biryani with 1/3 rice, followed by half yakhni, again 1/3 of rice and the other half of the yakhni and the last 1/3 of the rice.
If you are using kewra water with food color, you could put some now. Garnish with the fried onions, that are kept separately. Cover with lid and seal with dough or put something heavy on the lid. Keep it in the oven at 350F /180 C for 40 minutes.
Serve with Dalcha or Raita.
