Afghani Chicken Biryani
Afghani Chicken Biryani is a rich and aromatic rice dish that beautifully showcases the flavors of Afghan cuisine. This delightful meal features tender pieces of chicken marinated in a blend of yogurt and spices, cooked alongside fragrant basmati rice. The dish is characterized by its use of warm spices, including cardamom, cloves, and cinnamon, which infuse the rice with a savory aroma.
Ingredients
For Marinating the Chicken
- 1 kg Chicken cut into biryani pieces
- 2 Onions roughly sliced
- 6 Cashews optional
- 12 Almonds
- 2 tbsp Pepper powder
- 4 Green chilies slit lengthwise
- ½ cup Thick yogurt curd
- 2 tbsp Garam masala
- 2 tbsp Ginger-garlic paste
- ½ tbsp Roasted coriander powder
- 2 tbsp Chopped coriander leaves
- Salt to taste
For Cooking Rice
- 4 cups Basmati rice washed and soaked for 30 minutes
- ½ tbsp Garam masala
- 2 Bay leaves
- ½ tbsp Ginger-garlic paste
- Salt to taste
For Layering
- 2 tbsp Lemon juice
- Pinch of saffron
- 2 tbsp Lukewarm milk
- 1½ tbsp Nutmeg powder
Instructions
Marinating the Chicken
- Clean and wash the chicken pieces thoroughly.
- In a blender or food processor, grind together almonds and cashews until smooth.
- Add sliced onions and green chilies to the mixture; blend until smooth.
- In a large bowl, combine the ground paste with yogurt, pepper powder, salt, garam masala, ginger-garlic paste, roasted coriander powder, and chopped coriander leaves.
- Add chicken pieces to this marinade and mix well until they are fully coated.
- Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 1 hour (or overnight for better flavor).
Cooking the Rice
- In a large pot, bring water to boil; add bay leaves, garam masala, ginger-garlic paste, and salt.
- Drain soaked basmati rice and add it to boiling water.
- Cook until rice is about 70% done (it should still have some bite).
- Carefully drain the water using a sieve; set aside.
Preparing the Gravy
- In a heavy-bottomed pan or pot, heat oil over medium heat.
- Add marinated chicken along with all its marinade.
- Stir gently; cover and cook until chicken is tender (about 20 minutes), stirring occasionally to prevent sticking.
- Once cooked through, add chopped coriander leaves and stir well.
Assembling the Biryani
- Grease the bottom of a heavy pot with ghee or oil used for frying onions.
- Layer half of the drained rice at the bottom.
- Spread half of the chicken gravy over this layer.
- Add remaining rice on top followed by more chicken gravy.
- Drizzle lemon juice over it; sprinkle saffron milk on top along with nutmeg powder.
- Seal the pot tightly with aluminum foil or dough to trap steam.
Dum Cooking Method
- Place a heavy weight on top of the sealed pot to ensure even cooking.
- Cook on low heat for about 30–40 minutes to allow flavors to meld together.
- Once done, turn off heat but leave pot covered for an additional 15 minutes.
Notes
Serving Suggestions
Afghani Chicken Biryani can be served with various accompaniments:- Raita: A cooling yogurt-based side that balances out spices.
- Salad: Fresh vegetable salad adds crunch and freshness.
- Chutney: A tangy chutney can enhance flavors further.