Gajaa at 8’s Kitchen: Our Family’s Homemade Chicken Biryani Recipe
Hello Loved Ones,
Today, I’m going to share with you one of our family’s favourite recipes – our homemade chicken biryani. This is the same delicious biryani we enjoy from our favourite Indian restaurant right here in Kuala Lumpur. Trust me, once you learn how to make this, you’ll love it even more!
Ingredients
Let’s start with gathering all the ingredients. Cooking together is a great way to bond, so let’s make it fun!
For Marinating the Chicken:
300g chicken (thigh or breast, bite-sized pieces)
1/2 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
For the Rice:
1 cup basmati rice
2 cups water
1 bay leaf
2-3 green cardamom pods
1 small cinnamon stick
Salt to taste
For the Biryani:
2 tbsp ghee or vegetable oil
1 large onion, thinly sliced
1 large tomato, chopped
1 green chili, slit
1 tsp cumin seeds
2-3 cloves
1/2 tsp black peppercorns
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp ground mace
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
1/4 cup fried onions (optional, for garnish)
A few strands of saffron soaked in 2 tbsp warm milk (optional)
1 tbsp lemon juice
Salt to taste
Instructions:
Marinate the Chicken:
Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Refrigerate for 30 minutes to 1 hour.
Prepare the Rice:
Rinse and soak basmati rice for 30 minutes, then drain.
In a hot pot, boil 2 cups water with bay leaf, cardamom, cinnamon, and salt.
Add rice, reduce heat, cover, and cook until 70-80% done (7-8 minutes). Drain and set aside
Cook the Chicken:
Heat 2 tbsp ghee or oil in the hot pot over medium heat. Add cumin seeds, cloves, and black peppercorns. Sauté until fragrant.
Add onions and cook until golden brown.
Add marinated chicken and cook until browned and cooked through.
Add tomato and green chili, cooking until tomatoes soften.
Assemble the Biryani:
Layer half of the rice over the chicken. Sprinkle half of the cilantro, mint leaves, and fried onions (if using).
Add the remaining rice layer. Sprinkle remaining cilantro, mint leaves, and fried onions.
Drizzle saffron milk (if using) and lemon juice over the top. Cover with a tight-fitting lid.
Dum Cooking (Steaming):
Reduce heat to low and cook for 15-20 minutes. Alternatively, place the hot pot in a preheated oven at 350°F (175°C) for 15-20 minutes.
Let the biryani rest for 5-10 minutes before serving.
Serve:
Fluff the rice with a fork to mix layers before serving. Serve hot with raita or a fresh salad.
There you have it, my little chefs! Our very own homemade chicken biryani. It’s a dish full of love and flavour, just like the one we get from the best Indian restaurant in Kuala Lumpur. Cooking together makes it even more special.
Remember, cooking is all about having fun and enjoying the process. I can’t wait to see how your biryani turns out. Don’t forget to visit Gajaa at 8 for more delicious Indian food and maybe some inspiration for our next family cooking session.