If you are fond of pickles, then you will definitely enjoy this chatpati achari biryani. It is spicy, tangy with a pickle flavour, all-in-one. My favourite biryani as it satisfies what I love the most, spice and sour.
It can be prepared with chicken or meat of your choice. Spices utilized for pickles like mustard seeds, fenugreek seeds, fennel seeds and onion seeds are used in this rice dish for an achari flavour. An easy biryani to prepare with spices from your pantry. Do not use the commercial powders that are loaded with sodium and pieces of whole spices that come in your mouth while eating.
The chicken is marinated preferably for a couple of hours or overnight and then cooked with yoghurt. Cooked rice is layered on top of the chicken and the biryani is cooked on low heat (dum) for 20 minutes. A scrumptious and memorable biryani that makes you salivate when you think of it. You definitely don't need any pickle with this biryani just a papad, raita or a glass of cold lassi.
Kalonji seeds also known as onion seeds, black seeds or nigella have amazing health benefits. They are used to treat toothache, severe headache, internal worms and nasal congestion. A strong antioxidant and cleanse the body of toxins. Helps relieve constipation, gas, dysentery and hemorrhoids. Also, known to lower cholesterol levels and high blood pressure. It is called the "seed of blessing" because of its healing properties.
It can be prepared with chicken or meat of your choice. Spices utilized for pickles like mustard seeds, fenugreek seeds, fennel seeds and onion seeds are used in this rice dish for an achari flavour. An easy biryani to prepare with spices from your pantry. Do not use the commercial powders that are loaded with sodium and pieces of whole spices that come in your mouth while eating.
The chicken is marinated preferably for a couple of hours or overnight and then cooked with yoghurt. Cooked rice is layered on top of the chicken and the biryani is cooked on low heat (dum) for 20 minutes. A scrumptious and memorable biryani that makes you salivate when you think of it. You definitely don't need any pickle with this biryani just a papad, raita or a glass of cold lassi.
Kalonji seeds also known as onion seeds, black seeds or nigella have amazing health benefits. They are used to treat toothache, severe headache, internal worms and nasal congestion. A strong antioxidant and cleanse the body of toxins. Helps relieve constipation, gas, dysentery and hemorrhoids. Also, known to lower cholesterol levels and high blood pressure. It is called the "seed of blessing" because of its healing properties.
Chatpati Achari Chicken Biryani
(Serves 8)
Ingredients:
1 whole chicken (2 kgs, cut into pieces)
2 large onions (sliced, around 4 cups)
1 teaspoon cumin seeds
1 teaspoon nigella or onion seeds (kalonji)
2 bay leaves
2 black cardamoms
4 green cardamoms
8 cloves
3 cinnamon sticks (1.5" each)
2 long green chillies (cut into rounds)
1 large tomato (chopped)
1 cup yogurt
juice of one lemon
2 long green chillies (slit, for garnish)
2 limes or lemons (quartered, 8 pieces for garnish)
a pinch of orange food colour or saffron dissolved in 1/4 cup of milk
1/2 cup oil
1/2 cup ghee
3 cups basmati rice
2 cups of mint leaves (chopped)
2 cups of coriander leaves (chopped)
salt
Spices for marinating chicken
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon pepper powder
1 teaspoon fennel powder
1 teaspoon turmeric powder
1/4 teaspoon fenugreek or methi powder
1 blade of mace (powdered)
1/4 teaspoon nutmeg (grated)
2 teaspoons coriander powder
6 large cloves of garlic (grated)
1" piece of ginger (grated)
Method:
Wash chicken pieces, drain water, season with salt and marinate with the listed spices. Cover bowl and leave to marinate in the refrigerator, preferably overnight.
Before you start cooking the chicken, soak rice in water for 30 minutes.
In a deep wide thick bottomed pan, heat oil and fry onions till golden brown (do not burn). Add the cumin seeds, onion seeds, green chillies, bay leaves, black cardamoms, green cardamoms, cinnamon sticks, cloves and stir. Then mix in the tomatoes and cook till pulpy. Sear the marinated chicken for few minutes and then add yogurt. Cover and cook on medium heat. Stir occasionally and add lemon juice. Check for seasoning and when chicken is almost cooked, add the two slit green chillies, sprinkle half of the mint and coriander leaves leaving the rest to garnish on top of the rice.
When chicken is half cooked, boil water in a separate pot for rice. When water starts to boil, add the rice with salt and cook the rice till half done (50%). Drain out the water.
Spread the entire rice over the cooked chicken. Do not worry if there is some gravy. The rice will absorb all the moisture. Place pieces of lime all over the rice along with mint and coriander leaves. Pour the coloured milk at different spots over the rice along with ghee. Cover pan and cook on very low heat (dum) for 20 minutes. Shut off flame after the indicated time. The rice will be perfectly cooked. Stir rice to mix with chicken.
Serve warm biryani with papad and raita.
Note:
(Serves 8)
Ingredients:
1 whole chicken (2 kgs, cut into pieces)
2 large onions (sliced, around 4 cups)
1 teaspoon cumin seeds
1 teaspoon nigella or onion seeds (kalonji)
2 bay leaves
2 black cardamoms
4 green cardamoms
8 cloves
3 cinnamon sticks (1.5" each)
2 long green chillies (cut into rounds)
1 large tomato (chopped)
1 cup yogurt
juice of one lemon
2 long green chillies (slit, for garnish)
2 limes or lemons (quartered, 8 pieces for garnish)
a pinch of orange food colour or saffron dissolved in 1/4 cup of milk
1/2 cup oil
1/2 cup ghee
3 cups basmati rice
2 cups of mint leaves (chopped)
2 cups of coriander leaves (chopped)
salt
Spices for marinating chicken
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon pepper powder
1 teaspoon fennel powder
1 teaspoon turmeric powder
1/4 teaspoon fenugreek or methi powder
1 blade of mace (powdered)
1/4 teaspoon nutmeg (grated)
2 teaspoons coriander powder
6 large cloves of garlic (grated)
1" piece of ginger (grated)
Method:
Wash chicken pieces, drain water, season with salt and marinate with the listed spices. Cover bowl and leave to marinate in the refrigerator, preferably overnight.
Before you start cooking the chicken, soak rice in water for 30 minutes.
In a deep wide thick bottomed pan, heat oil and fry onions till golden brown (do not burn). Add the cumin seeds, onion seeds, green chillies, bay leaves, black cardamoms, green cardamoms, cinnamon sticks, cloves and stir. Then mix in the tomatoes and cook till pulpy. Sear the marinated chicken for few minutes and then add yogurt. Cover and cook on medium heat. Stir occasionally and add lemon juice. Check for seasoning and when chicken is almost cooked, add the two slit green chillies, sprinkle half of the mint and coriander leaves leaving the rest to garnish on top of the rice.
When chicken is half cooked, boil water in a separate pot for rice. When water starts to boil, add the rice with salt and cook the rice till half done (50%). Drain out the water.
Spread the entire rice over the cooked chicken. Do not worry if there is some gravy. The rice will absorb all the moisture. Place pieces of lime all over the rice along with mint and coriander leaves. Pour the coloured milk at different spots over the rice along with ghee. Cover pan and cook on very low heat (dum) for 20 minutes. Shut off flame after the indicated time. The rice will be perfectly cooked. Stir rice to mix with chicken.
Serve warm biryani with papad and raita.
Note:
- Indian Gate classic basmati rice was used for this biryani.