Amma's Chicken Biryani

 Hello..... Been long since I have posted any recipe to journal my gems.... 

Few more days gone by & it would be another year... :( 

Phew 😥Better Late Than Never... 

Jump To Recipe

Never mind... As they the saying goes in Hindi... Jab Jhaago Tabhi Savera... meaning... It's Morning when you rise 💁

Well... It's 26th of August... 5 days after my birthday & the day when my parents got married... & this day they complete 50th year of their wedded bliss... Not everyone gets this opportunity & when they do it must be celebrated.... I could not complete even 25 years of marriage... but definitely completed 25 years of togetherness... unfortunately it was the time of covid & we were away from each other until his death did us apart forever.... 

Nevertheless, this recipe of my mom, I had been trying for long & this day I finally was satisfied with its outcome... Cuz I never got an opportunity to learn or even ever made an attempt to watch being focused... However, with lil help from my memories & the taste on my taste buds, I just kept trying & trying... & it was on 26th August 2025, that I was finally happy with the preparation.... I may be wrong in measurements ingredients & methods as compared to my mom's prep... but it definitely stands close...

So let me go ahead & share the same with you... For the wise say that knowledge must be shared & expertise in something must definitely be shared cuz if you do not, it just goes away with you & it isn't good... There must be someone who knows to carry it forward even after you are gone... Since I do not have my kid to pass over this legacy, I share it with the world, so someone would still keep it going in the real world despite my absence & that of my mom too.... Goodness must be channelized & allowed to flow so it touches lives & lives on.... 💞 

So here is the how...

Ingredients :

Chicken - 1 Kg

{ Marinate chicken with anything of your choice... My marination -> Mustard Oil + All Masala powders + Curd + Ginger Garlic Paste + Salt}

Rice - 3 Cups (any of your choice- wash & keep aside)

Cashew Nuts - Halved & a Handful

Onion - 3-4 big fine sliced

Tomato - 3-4 big fine sliced

Green Chili - 8-9 Slit Lengthwise

Coriander Leaves - 1 bunch fine chopped

Mint Leaves - 1 bunch fine chopped

Curd - 3-4 tbsp.

Whole Spices - A mix of ALL {bay leaf+fennel seeds+cardamom+cinnamon+black pepper+shahi jeera+star anise+black cardamom+cloves}

Ginger Garlic Paste - 3 tsp

Crushed Garlic - 8-10 cloves

All Spice Powders - 3 tsps.

Kashmiri Lal Chili Powder - 5 tsps. (for color)

Salt to taste 

Oil + Ghee - 1 cup each

Instructions :

1. Heat oil + ghee in a wok (I have used coconut oil)

2. Add in the whole spices & allow them to splutter

3. Now add halved cashews & stir fry until light brown

4. Then add in crushed garlic... Keep stirring on low flame

5. Now add green chilies & fry for a couple of minutes

6. Add ginger garlic paste & sauté until it loses its raw fragrance 

7. Now add chopped/sliced onions & fry till translucent

8. Once done add chopped tomatoes & sprinkle a generous amount of salt which speeds the cooking process... Cover & cook

9. Uncover & give it a good mix & add in chopped coriander leaves... after a couple of stirring add in the chopped mint leaves

10. Cover & cook for 4-5 minutes

11. At this point add all the masala powders & salt & kashmiri lar mirch powder

12. Mix well, cover cook... Then uncover give it a good mix & now add the beaten curd into the mixture & stir fry well...Cover & cook

13. Once you uncover you would see the oil leaves the mixture with a very pleasant color & odor

14. Now add the marinated chicken pieces & mix lightly....

15. Cover & Cook & Uncover & Mix Well... Repeat this process for at the least 1/2 an hour.... OR even 20 minutes of this exercise should be good.... OR the chicken seems half cooked {My husband always said... The more you stir fry the chicken along with its spices, The better is the preparation}

16. Once done add in the washed rice & give it a mix lightly so as to not break the rice grains that are already a lil tender...

17. Now add in enough water to cook the rice ... The ratio is 1:1.25 where 1 & a 1/4 cup of water for 1 cup of rice.... Here you may add in that quantity or until the water covers all the rice in the utensil

18. Cook covered on medium flame. Check to see if the rice grains are cooked...

19. If you find uncooked rice grains then sprinkle few splashes of water with your palm & cook covered further for 5 minutes more on low flame...

20. Turn off the flame, squeeze in 1/2 lemon juice & garnish with chopped coriander leaves

21. Allow it to rest for 10-15 minutes covered & then give a good mix & serve hot with a simple chutney or raita

Here's the recipe in action for guidance....

Just The recipe for those interested in just that.... :P

Give it a try for your normal Sunday Dinner with your regular rice OR for a special lunch/dinner with your favorite Basmati... 

If you have loved what you have savored, just extend a thought of thanks to my mom... 💝

UNTIL NEXT, KEEP THE FAITH!!!