Chicken Ghee Roast Biryani Recipe
Ghee Roast Chicken is a very famous and delicious Mangalorean delicacy. Converting a authentic recipe and creating a biryani was really challenging for me, the out come was amazing we want to prepare this recipe again.
I had to split the recipe in 3 stages. first stage was to create a masala, then cooking the rice and chicken, finally assemble the biryani and slow cook it for 10 minutes. I've also prepared excess masala paste which can be used in stirfry recipes.
500 Grams Basmati Rice
1 Cup Coconut milk
2 Green Chillies
1 Bay Leaf
2 Pods Cardamom
1 Inch Cinnamon
1 Star Anise
2 Fried Onions
500 Grams Chicken with bones/curry cut without skin
4 Kashmiri Chillies
6 Guntur Chillies
1/4 Tsp Fenugreek Seeds,
1/2 Tsp Cumin Seeds
3 Cardamom Pods
2 Inch Cinnamon,
1/2 Tsp Fennel Seeds
1 Tbsp Black Pepper
1 Inch Piece Tamarind
1 Inch Ginger
10 Pods Garlic
1/2 Tsp Turmeric Powder
1 Tsp Coriander Powder,
1 Tsp Garam Masala Powder or Tandoori Masala
1/4 Cup Yogurt
Ghee as required
Salt as per taste
1 Liter Warm Water
1/2 Lime Juice, Coriander, Mint for garnish...
Marinate the chicken with turmeric and yogurt for half hour.
Heat a wok on medium flame add 2 tbsp ghee, fry all the spices for ghee roast. Once all the spices splutter and reduce try to drain all the ingredients from ghee and transfer to a mixer, add ginger and garlic, coriander powder, Garam masala grind to form a coarse paste. Add splash of warm water and grind the masala to form a smooth masala paste.
Use the same wok in which spices were fried, add 2 tbps ghee, add the marinated chicken to the ghee and fry on low flame. Add 2 green chilies and 1/2 tsp salt fry the chicken for 2 minutes.
Add 1/2 cup water to cook the chicken cover and place on medium flame cook the chicken till half done.
While the chicken cooks prepare the rice, add 1 Tbsp Ghee to a pressure cooker place on medium flame. Once the ghee is hot add bayleaf, cardamom, cinnamon, cloves and star anise to the ghee allow to splutter.
Add washed basmati rice to the ghee and spices, fry the rice for a 30 seconds. Measure the rice prior in any cup or tumbler using that measure for every one cup rice add 1 cup coconut milk and 1 cup water. I have not soaked the basmati rice. add 1/2 tsp salt cover and cook for 2 to 3 Whistles.
Once the chicken is half done, add the masala paste to the chicken, I've used only 3 tbsp of the masala paste if you like it extra spicy add more, add 1/2 cup warm water and salt as per taste cook the chicken till well done.
After 3 whistles allow the pressure to reduce open the cooker and mix the rice. Once the chicken is well done place on high flame, allow the moisture to evaporate completely the ghee should surface to the sides.
I used the same wok in which chicken was cooked to dum cook biryani. Start Layering the biryani for dum, add 1 Tbsp ghee to the chicken, Layer with mint and coriander, spread all the ingredients in even layer, add the fried onions, add few chillies if needed, add 1/2 Lime Juice, layer the rice evenly and place on low flame.
Cover with a tight fit lid allow to cook for 10 minutes on very low flame we can also bake this biryani in oven at 250 degree for 20 minutes. After 10 minutes the biryani is done and ready to serve garnish with coriander serve hot...Enjoy!