Mama Furq’s Aromatic Chicken Biryani
Serving Size: 4 Total Prep & Cooking Time: 50 minutes
Author’s Note: When Furqan and I lived in Cambodia or when we travel while living abroad, whenever we go out to an Indian or Pakistani restaurant we would order the Biryani. He always said to me ‘it’s not as good as my mama’s’. For a whole year, each time he raves about his mom’s biryani his mouth is full of saliva and his words starts slurring. I thought to myself… ‘okay sure….can’t be THAT good it’s just a rice dish.’
I think he figured out that I was doubtful so he got the recipe from his mom and made it at home for me. oh my! It was damn good. Unlike the restaurant biryani, it wasn’t greasy and it was full of flavors and hearty. Even after living in Bangladesh, there was no biryani like this recipe. The fragrance was aromatic and delicate. Hope you enjoy
Serving Size: 4 Total Prep & Cooking Time: 50 minutes
Mama Furq’s magic ingredients (minus love):
- 1.0 kg of Chicken pieces cut into chunks
- 2 large chopped Onions
- 4 tbsp of vegetable oil
- 1 tbsp of minced ginger
- 1/2 tsp of ground black pepper
- 1 tsp ground cumin
- 2 medium tomatoes
- 2 tbsp of Mint
- 1 stick of Cinnamon
- 4 small potatoes
- 2 minced garlic cloves
- 1/2 tsp of chilli powder
- 1/2 tsp of ground turmeric
- Salt 1 tsp
- 2 tbsp of plain yogurt
- 1/2 tsp of Ground black cardamom
For Rice:
- 1/2 kg Basmati rice
- 1 large diced Onion
- 5 pods of small Cardamon
- 1″ piece of cinnamon stick
- 2.5 tbsp of vegetable oil
- 1″ of Saffron powder
- 3 Cloves
- 1/2 tsp Ground ginger
- Salt 1.5 tsp
Putting the magic together:
- Add 2 tbsp oil to the skillet and fry onion, garlic and ginger until onion are soft and golden.
- Fry chicken for fry for 10 min then potatoes until 90% cooked.
- Add chilli, pepper, turmeric, cumin, salt and the tomatoes.
- Fry, stirring constantly for 5 minutes.
- Add yogurt, mint, cardamom and cinnamon stick. ( you can eliminate Yogurt, we add only in Sindhi Biryani)
- Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.
- It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
- When the mixture is thick and smooth,.
- Cover and cook over very low heat until the chicken is tender, for approximately 30 to 35 minutes.
- There should only be a little very thick gravy left when chicken is finished cooking.
- If necessary cook uncovered for a few minutes to reduce the gravy.
- For Rice: Wash rice well and drain for at least 30 minutes.
- add cardamom, cloves, cinnamon stick, in a big bowl with 4 time the weight of the rice, boil till it is 80% done, you know how to do this, add salt
- Once rice is boiled, drain the rice, in a strainer,
- Add the boiled rice over the chicken curry, and add coriander and mind leaves you can add food color orange (mix pinch in a water and sprinkle and mix gently)
- Cover the saucepan tightly, turn heat to very low and steam for 15 to 20 minutes.
It is ready to be served, get ready to open the pan and get a good sniff of this beautiful aromatic biryani. Don’t get too close to the pot you might burn your face with the steam (aka I did this)
