Recipe for Maharashtrian style Chicken Biryani

This is a simple step-by-step Recipe for making at home delicious and mouth watering Maharashtrian style Chicken Biryani. This Biryani dish is my own creation and I have used spicy Maharashtrian ingredients and a freshly grounded Garam Masala for giving the Biryani the extra spicy flavor.

The Marathi language version of this Biryani Recipe can be seen here – Green Masala Chicken Biryani

Maharashtrian style Chicken Biryani Preparation Time: 60 Minutes
Marination Time: 180 Minutes (2-3 Hours)
Serves: 4 Persons

Ingredients
2 Cups Basmati Rice
250 Gram Chicken
1 Cup fried Onion (deep fry Onion slices until color changes in to golden brown)
Dry Fruits (Cashew nuts and Raisins)
1 Table spoon Ghee
½ Cup Curd

For Masala (grind all Ingredients)
3 Table spoon Brown Onion paste
(For the Onion paste – 1 Table spoon Oil and ½ Cup Onion sliced. Heat the Oil in a kadhai and then add Onion, fry until color changes in to golden brown)
½ Cup Coriander (chopped)
20 Mint Leaves
½ Table spoon Coriander-Cumin seeds powder
1 Table spoon Ginger-Garlic paste
1 Tea spoon Red Chili Powder
½ Tea spoon Green Chili powder
1 Tea spoon Garam Masala
(For Garam  Masala – Clove, Cinnamon, Black Pepper corn each-10 grams, Caraway seeds- 5 gram, Mace – 5 grams, Green Cardamom 4-5 remove the covering.  Fry for a minute without the Oil on a slow flame and then grind)
Salt to taste

Chicken Biryani preperaed in the Maharashtrian style of cooking.
Yamee Spicy Maharashtrian style Chicken Biryani

Preparation
Clean and Wash the Chicken pieces and then add the grounded Masala and Curd. Mix it well and keep for marination for 2 – 3 hours.  After  2-3 hours add ¼ Cup hot Water and give 1 whistle in a pressure Cooker or cook for 5-10 minutes on a slow flame.

In a Vessel heat  8-9 cups of the Water then add 6-7 Pepper Corns, 3-4 Cloves, 2-3 bay leaves,  2-3 Pieces of Cinnamon and 1 Tea spoon Oil, 1 Tea spoon Salt and the Rice. Cook the Rice for 10 -12 minutes and then drain the excess Water, pour Cold Water over the cooked Rice, and then keep it aside for cooling. Rice should be cooked only ¾.

In a non stick Vessel apply the Ghee on the sides and then add Cooked Chicken, the Rice, fried Onion, some Dry Fruits. Put 2 layers in the same manner. Cover with a lid and then cook for 10 minutes on a slow flame.

About Sujata Nerurkar (1973 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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