%20(3).png)
This week, we are spotlighting another participant of Homechef Season 2, Mehleeb and sharing her recipe for Wazwan Chicken Biryani with you. Wazwan Chicken Biryani is a delicious mix of rich Kashmiri flavours and rice, perfect when you have guests over.
This biryani is not only flavorful but also a great way to bring a touch of traditional Kashmiri cuisine to your table, leaving your guests wanting more!
Ingredients for Wazwan Chicken Biryani
P Mark Mustard oil: 5-7 tbsp
Chicken - 1 kg (cut into pieces)
Turmeric powder - 2 tbsp (1 for chicken, 1 for spices)
Salt - to taste
Onions - 2 large (sliced)
Black cardamoms - 4
Green cardamoms - 7-8
Cinnamon stick - 2
Cloves - 10-12
Black peppercorns - 2 tsp
Cumin seeds - 2 tsp
Ginger powder - 1 tbsp
Garam masala - 1 tbsp
Fennel seed powder - 1.5 tbsp
Red chili powder - 2 tbsp
Mutton stock - 2 cups
Ghee (clarified butter) - 2 tbsp
Fried onion paste - from the fried onions
Saffron or food color - 1 pinch (soaked in 2 tbsp milk)
Tomatoes - 2 large (chopped)
Curd (yogurt) - ½ cup
Fresh coriander leaves - 1 small bunch (chopped)
Biryani masala - 4 tbsp (2 for masala, 2 for layering)
Sella or Basmati rice - 500g
Bay leaves - 2
Coriander seeds - 1 tsp
Lemon - 1 (sliced)
Water - double the quantity of rice
Dry fruits (cashews, almonds, raisins) - for garnish (optional)
Method for Wazwan Chicken Biryani
Coat the chicken pieces with turmeric powder and sprinkle some salt. Heat mustard oil in a large pan and fry the chicken pieces until golden brown. Remove and set aside.
In the same oil, fry the sliced onions until they turn golden brown. Set aside half for garnish and make a paste with the remaining.
In a large vessel, combine the fried chicken with whole spices (black cardamom, green cardamom, cinnamon, cloves, black pepper, cumin seeds).
Add the powdered spices: ginger powder, garam masala, fennel seed powder, red chili powder, and turmeric powder. Stir well.
Pour in the mutton stock, ghee, salt, fried onion paste, and soaked saffron or food color. Cover and cook the chicken until it's 80% done. Separate the chicken from the curry and set both aside.
Heat mustard oil in another pan and add chopped tomatoes. Cook until they become soft and mushy.
Add salt, fried onions, curd, and chopped coriander leaves. Mix well.
Stir in the biryani masala and pour in the remaining chicken curry from step 1. Cook until the mixture thickens and the oil separates.
Soak the rice in water for at least 2 hours.
In a large vessel, bring water to a boil (double the quantity of rice). Add the soaked rice along with whole spices (bay leaves, black cardamom, green cardamom, cinnamon, cloves, black pepper, cumin seeds, coriander seeds, and lemon slices).
Add salt and cook the rice until it's 80% done (the grains should break easily with your fingers). Drain the rice and set it aside.
Take a thick-bottomed vessel and grease the base with ghee or oil.
Start layering with a base of cooked rice, followed by the prepared biryani masala and some fried onions and coriander leaves. Sprinkle a little biryani masala on top.
Add a layer of the wazwan chicken and repeat the process.
Once all the layers are done, cover the vessel tightly. Cook on high flame for 5 minutes, then reduce the heat to low and cook for an additional 15 minutes.
Let the biryani rest for 10 minutes before serving.
Your Wazwan Chicken Biryani is ready! Serve the Wazwan Chicken Biryani on a large copper plate or any plate of your choice. Garnish with fried onions, fresh coriander leaves, and some dry fruits (optional).
Stay tuned every week for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.
