As the winter chill sets in, few dishes offer the same level of warmth and satisfaction as a steaming plate of aromatic Chicken Biryani. For culinary enthusiasts looking to recreate this classic comfort food at home, a traditional kadhai can be your secret weapon. This weekend, ditch the takeout menus and embark on a flavorful journey with this detailed, easy-to-follow recipe designed specifically for a kadhai, promising a result that rivals your favourite restaurant.
Gathering Your Ingredients for the Perfect Biryani
To begin, assemble all the necessary components. You will require half a kilogram of chicken and one cup of rice. The marinade calls for 3 tablespoons of curd, 1 tablespoon of ginger-garlic paste, half a teaspoon of salt, a quarter teaspoon of turmeric, 1 teaspoon each of red chilli powder and garam masala, and 1 tablespoon of lemon juice.
For the layered cooking and tempering, you will need a bouquet of whole spices: 1 bay leaf, 2 green cardamoms, 2 cloves, 1 cinnamon stick, 1 star anise, and 1 strand of mace. Additionally, have ready 2 tablespoons of ghee, 1 sliced onion, 2 green chillies, another quarter cup of curd, 1 teaspoon each of red chilli powder and garam masala (again), 2 cups of water, 4 tablespoons of fried onions, 1 sprig of mint leaves, 1 tablespoon of coriander powder, and 2 tablespoons of saffron water.
The Step-by-Step Cooking Process
Marination and Rice Preparation
The first step is to marinate the chicken. In a large mixing bowl, combine the curd, ginger-garlic paste, salt, garam masala, lemon juice, and red chilli powder. Add the chicken pieces to this mixture, ensuring they are evenly coated. Once mixed well, allow the chicken to rest and absorb the flavours for a full 60 minutes.
While the chicken marinates, par-cook your rice. In a separate vessel, boil the rice in enough water, but ensure it is only 60% cooked. This partial cooking is crucial for the final dum (slow-cooking) process, where the rice will finish cooking with the chicken's steam and aromas.
Layering and Dum Cooking in the Kadhai
Now, take a heavy-bottomed kadhai and heat the ghee. Add all the whole spices—bay leaf, cardamom, cloves, cinnamon, star anise, and mace—and sauté them for about 30 seconds until fragrant. Next, add the sliced onions and sauté them until they turn a light golden brown.
Introduce the marinated chicken pieces to the kadhai. Gently mix them with the onions and spices, then cover and cook on a low flame for 30 to 35 minutes. Once the chicken pieces become tender, add the remaining curd, green chillies, red chilli powder, and garam masala. Mix everything thoroughly.
This is where the magic happens. Layer the partially cooked rice evenly over the chicken curry. Sprinkle the fried onions and drizzle the saffron water generously over the rice. Cover the kadhai with its lid and, for an authentic seal, use a soft flour dough around the rim to trap all the steam and flavours inside. Let it cook on a low flame (dum) for another 15 minutes.
Serving Your Culinary Masterpiece
After the final cooking phase, carefully open the seal. The biryani is now ready to be served. Garnish it lavishly with fresh coriander and mint leaves. The key is to serve it hot, allowing the intricate layers of spiced chicken, fragrant rice, and caramelised onions to meld together in every delicious bite. This kadhai method not only simplifies the process but also imparts a unique, concentrated flavour that is hard to achieve in other cookware.
