Dry Spices to be Toasted

• 8 cardamom pods,
• 5-10 whole black peppercorns,
• 2- 3 Star Anise,
• 2-3 teaspoons of fine Cumin seeds,
• 1 or 2 Cinnamon sticks (depends on size)

Spice Powder Mix

•  ½ teaspoon Turmeric Powder,
• 2 teaspoons of Salt, Coriander and Cumin Powder,
• 1 teaspoon of Kashmiri Lal Chili or Paprika,
• 1 teaspoon of Fennel Powder.

Other Ingredients

• Basmati Rice (4 to 5 cups equivalent to 500 to 600g),
• 800g or 5 large Chicken Thigh Pieces with Bone In and Skin Removed.
• 4 medium red onions or long shallots, rough cut, (half are fried until cooked crisp for garnish, other 2 onions are used in the byraini)
• 2 heaped tablespoons of Ghee or Clarified Butter
• 1 tablespoon of ginger and garlic paste.
• 300g to 500g of Frozen Vegetables – (I used a combination of frozen peas, corn and carrots)
• 7 tablespoons of plain yogurt
• ½ cup of cashew nuts and ½ cup of chopped mint or coriander to garnish.

Ingredients for the Chicken Marinade

• 2 tablespoons of Lemon Juice,
• 1 teaspoon of Paprika,Salt, Sugar, Cumin, and Coriander Powder, crushed Black Pepper, Ginger and Garlic Paste,
• 2 tablespoons of Yogurt,

Mix well and massage in the chicken, set it aside for 2 to 3 hours or preferably overnight in the refrigerator.

Tips

If you like your Briyani spicier, add 1 tablespoon of either Paprika or Chili Powder when you add in the yogurt. I cut my chicken pieces in half after grilling, and kept aside, as I used large thigh pieces with the bone in. You can use boneless meat such as breast or thigh if you prefer.

Step 1 – Preparing the Onion/Shallots for garnish

Use 8 to 10 tablespoons of Vegetable Oil to Fry 2 roughly chopped Medium Red Onions or Shallots in a smaller pan, for 30 minutes on medium heat, until caramelised, remove from fire, drain, and keep aside. Transfer the excess oil into the big pot to start cooking the byraini.

Step 2 – Dry Toasting the Dry Spices until Aromatic

In a large pot, add in all your dry spices, make sure they are either crushed or broken into smaller pieces, with the heat on high, dry toast these spices until aromatic (usually 3 to 4 minutes will do) and set aside

Step 3 – Cooking the Chicken

In the same large pan, grill the chicken that has been marinated, for 4 to 5 minutes on each side, depending on the size of the Chicken Piece, turning once. Remove from pan and set aside.

Step 4 – Preparing the Byraini

With the heat on high, add 2 to 3 tablespoons of oil to the pan once the Chicken is removed and add in 2 roughly cut Red Onions or Shallots, and also the Dry Spices that have been toasted. Cook until the onions are softened, then add in the mixture of spices including salt, as mentioned in the ingredients. Cook for 2 to 3 minutes, then add in the ginger and garlic paste. After 2 minutes, add in the Ghee, and the Yogurt, followed by the frozen vegetables. Lower the heat, and after 2 minutes, add in the Grilled Chicken. Cook for another 5 minutes.

Step 5 – Cooking the Rice

Use 4 large cups or 600 grams of Basmati Rice, rinse 5 times and then keep the rice soaked in some water. Boil a large pan of water, and add the rice into the boiling water, with the heat on high. Keep stirring and after 4 to 5 minutes, the rice should be half cooked and ready to be transferred to the Byraini Pot.  To test if the rice is half done, take a grain and crush it between fingers, if it is not brittle, and does not crack when squeezed, it is ready.

Step 6 – The Final Step

Drain the rice using a large sieve and transfer the rice to the pot of byraini. Note that when scooping rice, do not drain off all the water. On top of the rice, add some herbs like fresh mint or coriander leaves, along with the previously fried onions or shallots. Optional – add another tablespoon of Ghee on top of the rice to make it even richer and sprinkle in some cashew nuts.  Cover the pot and cook on high heat for 7 to 9 mins, then turn the heat to low for 2 more mins before turning off. Remove cover and separate the rice to check if the bottom of the pot is dry. If there is excess liquid, remove the cover and cook for another 5 minutes, or until some moisture evaporates. Then, gently lift rice from the sides and scoop to the middle. Garnish with chopped coriander and serve with a side dish of raita or some picked vegetables. (Acar)

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash