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Hyderabadi Layered Rice with Marinated Chicken |
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Serves: 4 Print this Recipe(Kacchi Murgh Biryani) Category: Layered Rice Dishes Makes 4 to 6 servings Here, marinated chicken is cooked along with the rice instead of separately, as is common for most other biryanis. This dish, replete with all the mouthwatering Hyderabadi flavors, is another terrific 1-pot party dish. 4 cloves fresh garlic (large), peeled 8 to 10 slices (quarter-size) peeled fresh ginger 1 to 3 fresh green chili peppers, such as serrano, stemmed 2 large tomatoes, coarsely chopped 1 cup coarsely chopped fresh cilantro, including soft stems + 1/2 cup finely chopped 2 to 3 tablespoons fresh lime juice 2 cups nonfat plain yogurt, whisked until smooth 1 tablespoon Garam Masala 1 teaspoon salt, or to taste 2 to 2 1/2 chicken (1 bird), skinned and cut into serving pieces (discard back and wings) 1/2 teaspoon saffron threads 1/4 cup milk (any kind) 1 1/2 cups basmati rice, sorted and washed in 3 to 4 changes of water 4 cups water 1 1/2 cups Crispy Fried Onions (1/2 recipe) 2 tablespoons vegetable oil or melted ghee 4 black cardamom pods, crushed lightly to break the skin 6 green cardamom pods, crushed lightly to break the skin 1 stick cinnamon (1-inch) 2 whole bay leaves 2 teaspoons black cumin seeds 2 tablespoons finely chopped fresh mint 1/2 teaspoon ground green cardamom seeds 1. In a food processor or a blender, process together the garlic, ginger, and green chili peppers until minced. Add the tomatoes, coarsely chopped cilantro, and lime juice and process again to make a smooth puree. Transfer to a large non-reactive bowl and mix in the yogurt, garam masala, and salt. Add the chicken and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate at least 8 and up to 24 hours in the refrigerator. 2. In a small bowl, soak the saffron in the milk, 30 minutes or longer. In a medium bowl, soak the rice in the water, 30 minutes or longer. Prepare the fried onions. 3. Put the rice and water in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, and cook, uncovered, until the most of the water has been absorbed but the rice is not yet fully cooked, about 10 minutes. Drain the rice and discard the water (or use it for soups). 4. Heat the ghee (or oil) in a large nonstick, oven-safe saucepan (such as a Dutch oven) over medium-high heat. Add the black and green cardamom pods, cinnamon, bay leaves, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the marinated chicken, plus all the marinade, and stir well. Remove from the heat. 5. Spread the fried onions (save some for garnish), chopped cilantro, and mint on top of the chicken, then cover everything well with the partially cooked rice. Top the rice with the saffron milk, seal the pan well with aluminum foil and place the lid over the foil. Cook over medium-high heat about 10 minutes. Lower the heat to medium and cook about 15 minutes. Lower the heat further to low, and continue to cook until the chicken literally falls off the bone, the rice grains are soft, and the flavors are well blended, about 1 hour. Remove from the oven, fluff the top of the rice lightly with a fork, sprinkle the cardamom seeds and the reserved fried onions on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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