{"id":8178,"date":"2007-08-31T07:41:03","date_gmt":"2007-08-31T05:41:03","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2007\/08\/31\/mouthwatering-chicken-biryani\/"},"modified":"2007-08-31T07:41:03","modified_gmt":"2007-08-31T05:41:03","slug":"mouthwatering-chicken-biryani","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/mouthwatering-chicken-biryani\/","title":{"rendered":"Mouthwatering chicken biryani"},"content":{"rendered":"

<\/font><\/u><\/strong><\/p>\n

<\/div>\n

 <\/p>\n

<\/div>\n

Ingredients :<\/u><\/strong><\/p>\n

<\/div>\n

1 chicken cut into 8-10 pieces – washed and drained
2 big onions
2 cups masoor\/black lentils
3 cups rice
1 cup yoghurt
2 tomatoes – liquidized
1 tbsp lemon juice
¼ cup ghee
¾ cup oil
1 tbsp ginger\/garlic masala
1 ½ tsp fresh or dry red pounded chillies
¼ tsp crushed elachi
1 tsp whole jeeru\/cumin
½ tsp finely crushed jeera
1 tsp dhana
4 whole green chillies – slit
¼ tsp of crushed saffron (steep in ¼ cup boiling water)
1 tsp arad (turmeric)
1 tsp salt
6 small potatoes (or large ones cut)
3 hard boiled eggs
1 elachi, 1 clove, 1 stick cinnamon and a few sprigs of mint
1 cup frozen green peas<\/p>\n

<\/div>\n

 <\/p>\n

<\/div>\n

Preparation :<\/u><\/strong><\/p>\n

– Soak lentils in cold water for a few hours. Boil in salted water until done. Drain off in colander.<\/p>\n

Marinate meat for several hours as follows:<\/strong>
– Pat meat dry, add all spices, salt, green chillies, lemon juice and tomato. Mix well and leave in bowl.
– Slice ¼ of onion and keep aside.
– Chop rest of onion fine in food processor. Fry chopped onion in oil and when a lovely golden colour, put through a sieve to drain the oil.
– Add onions to bowl of meat. Add yoghurt, mix well, and add saffron mix and turmeric. Add the oil that was used for frying the onions.<\/p>\n

Method :<\/strong><\/u> <\/p>\n

<\/div>\n

– Boil rice in 6 cups of salted water. Add elachi and cloves. Note: Different types of rice need different periods of cooking, so test between thumb and forefinger and drain off in colander while there is still a hard resisting core in rice grains.
– Fry potatoes in oil and remove when gold in colour.
– In a large flat-bottomed pot, put some white rice, green peas and lentils.
– Then arrange the marinating meat and put the mint sprigs in between.
– Spread masoor over contents, then place potatoes and add some green peas.
– Spread rice over this. Fry the left over onion in ghee and when gold in colour sprinkle ghee and onions all over rice. Sprinkle ½ a cup of cold water over contents.
– Close lid tightly, put over high heat for 5 minutes. As soon as pot starts sizzling, steam fast. Switch to low heat and simmer for an hour. <\/p>\n

<\/div>\n

Variation :<\/strong><\/u><\/p>\n

<\/div>\n

For mutton biryani <\/strong>– use the same ingredients and procedure but add:<\/p>\n

1 more tsp of ginger\/garlic
½ cup more yoghurt
steam contents for 40 minutes longer<\/p>\n

<\/div>\n

Serve biryani with:<\/strong><\/p>\n

<\/div>\n

Spiced Dahi :<\/u><\/strong>
1 carton yoghurt
2 tsp chutney
salt to taste<\/p>\n

Papadums.<\/strong><\/p>\n

<\/div>\n

Dhunia Chutney :<\/u><\/strong>
Liquidize dhunia
green chillies
garlic
salt<\/p>\n

<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

<\/font><\/u><\/strong><\/p>\n

<\/div>\n

 <\/p>\n

<\/div>\n

Ingredients :<\/u><\/strong><\/p>\n

<\/div>\n

1 chicken cut into 8-10 pieces  washed and drained
2 big onions
2 cups masoor\/black lentils
3 cups rice
1 cup yoghurt
2 tomatoes  liquidized
1 tbsp lemon juice
¼ cup ghee
¾ cup oil
1 tbsp ginger\/garlic masala
1 ½ tsp fresh or dry red pounded chillies
¼ tsp crushed elachi
1 tsp whole jeeru\/cumin
½ tsp finely crushed jeera
1 tsp dhana
4 whole green chillies slit
¼ tsp of crushed saffron (steep in ¼ cup boiling water)
1 tsp arad (turmeric)
1 tsp salt
6 small potatoes (or large ones cut)
3 hard boiled eggs
1 elachi, 1 clove, 1 stick cinnamon and a few sprigs of mint
1 cup frozen green peas<\/p>\n

<\/div>\n

 <\/p>\n

<\/div>\n

Preparation :<\/u><\/strong><\/p>\n

– Soak lentils in cold water for a few hours. Boil in salted water until done. Drain off in colander.<\/p>\n

Marinate meat for several hours as follows:<\/strong>
– Pat meat dry, add all spices, salt, green chillies, lemon juice and tomato. Mix well and leave in bowl.
– Slice ¼ of onion and keep aside.
– Chop rest of onion fine in food processor. Fry chopped onion in oil and when a lovely golden colour, put through a sieve to drain the oil.
– Add onions to bowl of meat. Add yoghurt, mix well, and add saffron mix and turmeric. Add the oil that was used for frying the onions.<\/p>\n

Method :<\/strong><\/u> <\/p>\n

<\/div>\n

– Boil rice in 6 cups of salted water. Add elachi and cloves. Note: Different types of rice need different periods of cooking, so test between thumb and forefinger and drain off in colander while there is still a hard resisting core in rice grains.
– Fry potatoes in oil and remove when gold in colour.
– In a large flat-bottomed pot, put some white rice, green peas and lentils.
– Then arrange the marinating meat and put the mint sprigs in between.
– Spread masoor over contents, then place potatoes and add some green peas.
– Spread rice over this. Fry the left over onion in ghee and when gold in colour sprinkle ghee and onions all over rice. Sprinkle ½ a cup of cold water over contents.
– Close lid tightly, put over high heat for 5 minutes. As soon as pot starts sizzling, steam fast. Switch to low heat and simmer for an hour. <\/p>\n

<\/div>\n

Variation :<\/strong><\/u><\/p>\n

<\/div>\n

For mutton biryani <\/strong>– use the same ingredients and procedure but add:<\/p>\n

1 more tsp of ginger\/garlic
½ cup more yoghurt
steam contents for 40 minutes longer<\/p>\n

<\/div>\n

Serve biryani with:<\/strong><\/p>\n

<\/div>\n

Spiced Dahi :<\/u><\/strong>
1 carton yoghurt
2 tsp chutney
salt to taste<\/p>\n

Papadums.<\/strong><\/p>\n

<\/div>\n

Dhunia Chutney :<\/u><\/strong>
Liquidize dhunia
green chillies
garlic
salt<\/p>\n

<\/div>\n

<\/p>\n","protected":false},"author":1,"featured_media":36960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[107],"tags":[1980,1176,1976],"class_list":["post-8178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes","tag-mouthwatering-chicken-biryani","tag-recipe","tag-rice-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2018\/10\/Bombay-biryani.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-27U","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-26 12:20:41","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=8178"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8178\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36960"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=8178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=8178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=8178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}