Goan Style Chicken Biryan

11/12/2023

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Goan Style Chicken Biryani is a delightful and aromatic rice dish that combines the flavors of traditional Indian biryani with the coastal spices and ingredients from the state of Goa, India. This recipe brief will guide you through the steps to prepare a mouthwatering Goan Style Chicken Biryani.

Ingredients:

500 grams of chicken, cut into pieces

2 cups basmati rice, soaked for 30 minutes and drained

3 medium-sized onions, thinly sliced

2 tomatoes, finely chopped

1/2 cup plain yogurt (curd)

3-4 green chilies, slit

2-3 tablespoons of ginger-garlic paste

1/4 cup fresh mint leaves, chopped

1/4 cup fresh coriander leaves, chopped

1/4 cup fried onions (birista) for garnish

1/4 cup cashew nuts, fried for garnish

1/4 cup raisins, fried for garnish

1/2 cup coconut milk

1/4 cup cooking oil or ghee

Whole spices: 1 bay leaf, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick, 1-star anise

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

Saffron strands soaked in warm milk (optional) for the saffron layer

Instructions:

1. Marinate the chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, half of the chopped mint and coriander leaves, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the chicken evenly and let it marinate for at least 1 hour.

2. Parboil the rice: In a separate pot, bring water to a boil and add the soaked and drained basmati rice. Cook the rice until it's 70% cooked (it should still have a slight bite). Drain the rice and set it aside.

3. Prepare the biryani masala: In a large, heavy-bottomed pot or a biryani pot, heat the cooking oil or ghee over medium heat. Add the whole spices (bay leaf, cloves, cardamoms, cinnamon stick, star anise) and sauté until they release their aroma.

4. Add the sliced onions and green chilies to the pot. Sauté until the onions turn golden brown.

5. Now, add the chopped tomatoes and cook until they become soft and the oil starts to separate.

6. Layering the biryani: Take half of the marinated chicken and spread it evenly over the masala in the pot. Follow it with half of the partially cooked rice, spreading it evenly over the chicken layer.

7. Drizzle half of the coconut milk over the rice.

8. Add the remaining chicken as the next layer, followed by the rest of the rice.

9. Sprinkle the remaining chopped mint and coriander leaves over the top.

10. Optional: For a saffron layer, pour the saffron-soaked milk over the rice.

11. Cover the pot with a tight-fitting lid and cook the biryani on low heat for about 30-35 minutes. You can also place a tawa (griddle) underneath the pot to avoid direct contact with the flame and prevent burning.