Handi Ki Chicken Biryani - Cullinary Raja

    

     You go to a restaurant and order your biryani and you get this delicious taste buds tantalizing biriyani, but do you ever wonder how it's made? I shall tell you how to prepare this lip smacking dish; Handi Ki Chicken Biryani. I shall make this traditional family recipe for you in this Blog. One of the greatest dishes to be invented - Handi Ki Chicken Biryani is definitely not one you should pass up on! From its name, you'd think it is a plain chicken /rice dish but wait till you try it and taste all the spices that are let inside for a wholesome flavour. And what's even more mouth watering; is the surprise boiled eggs that you can find once you start digging in!

    Here is a chicken variant of cooking Biryani thats very famous amongst the Muslim community in North India. This curry is made with a generous amount of ginger and garlic paste, coarsely ground red chillies, and more - all cooked in together with meat and rice. This recipe is popular in Assam where jasmine rice is preferred because of its sticky texture which makes it a good match for the other ingredients. Locally available chicken or mutton are most often paired with this dish.

      Introducing to you the Handi Ki Chicken Biryani recipe; with detailed instructions.

      Cook Time 

     The total cook time is around 90 mins however, the preparation time is around 15 minutes. This item though is difficult to make, the taste however makes up for the difficulty.

     Cooked upon an earthen clay pot (preferable)

    This handi biryani is slow cooked over wood fire or coal in an earthen clay pot called a handi. This dish can be cooked to perfection during the month of Ramadan as preparation for feasts and festivities such as Eid. Alternatively, for those who have electrical stoves or induction cookers, a metallic version of the same can be used to prepare this dish too! Chicken comes in two forms (boneless and minced) and each is cooked differently. Whole boneless pieces are well seasoned as opposed to the minced version which is primarily cooked with hot sauce and paprika.

    Ingredients    

    For preparing of Rice

    * 500 grams Basmati Rice, wash in water for 30 minutes and soak

    * 2 TBSP Lemon juice

    * Paste of 10–20 mint leaves and green chilies (grinded) and Salt, as per taste

    For preparing of chicken

    * 300 grams boneless chicken, cut in bite sized pieces. Can be single breast piece

    * 2-3 onions, in paste form

    *  8-10 garlic cloves, in paste form

    *  50 grams ginger, peeled, in paste form

    *  10-12 TBSP black pepper powder

    *  2-3 green chilies chopped

    *  1 TBSP red chili powder

    *  500 grams boneless minced chicken

    *  2-3 onions, chopped

    *  30 grams ginger, peeled and grated

    *  2 TBSP hot red chili sauce

    *  1 TBSP vinegar

    *  2 TBSP lemon juice

    *  1-2 TSPN Paprika (as per taste)

    *  6-7 chopped green chilies

    *  2 TBSP Tomato ketchup 

    For layering Biryani

    *  2 tablespoons ghee

    *  50 grams butter

    *  100 grams coriander leaves

    *  5-6 saffron strands, mixed in warm milk

    *  8-10 mint leaves

    *  2 tablespoons lemon juice 

    *  Salt and black pepper, as per taste

        The Spice content, however, may be adjusted as per taste of Ghee, for cooking

    For layering Biryani

    *  Cumin seeds

    *  Onions (chopped julienned)

    *  Capsicum (Chopped)

    *   Potatoes boiled

    *  Add 2 tablespoon of oil, some cumin seeds,  onions (chopped julienned) - 
        stir for 2 minutes.

    *  Add chopped capsicum and toss for 2-3 minutes

    *  Add oil to pan and fry chopped boiled potatos

    *  Add salt, stir for 2-3 minutes and let it be

    Prepare the rice

  * Boil some water and add lemon juice, salt and mint as you do so. Add the rice when
     the concoction begins to boil. Let it continue cooking until the rice is two-thirds
     done. Drain off any excess water and then let it cool before placing the rice aside.

   Prepare the chicken

    * Boneless chicken - This set of chicken should be at medium level of spiciness

     Heat oil in a frying pan and add the onions to the pan. Stir them into the hot oil. Then, add ginger-garlic paste, red chili-powder, black pepper powder and chopped green chilies to the pan. Add boneless chicken pieces and some water to the pan. Let it cook on low heat till the meat is almost done.

    *  Minced Chicken – Make this part of chicken as spicy as possible

     Simultaneously, bring a pot of oil to temperature and add chopped onions and ginger. Sauté them over direct high heat. Add the minced chicken and sauté well until browned with a glossy surface. Add red chili sauce, vinegar, lemon juice, paprika and tomato ketchup, stirring to blend evenly with the meat in the pan. Cook over medium heat until the meat is almost done, about 5 minutes.

    Layering of the Biryani

    *  Pour ghee and butter in a Degchi (or a deep dish) and spread the par-cooked rice evenly on it. Place the boneless chicken on it and sprinkle coriander leaves, garam masala and saffron-milk mixture on top. Arrange another layer of minced chicken followed by chopped mint leaves and lemon juice. Pour some water in the centre of the vessel (if needed) and cook it covered (on dum) for 15-20 minutes.

    And your item is ready, serve hot and enjoy