Cheat’s Oven Cooked Chicken Biryani – step-by-step guide
Biryani - A delicious and scrumptious rice and meat dish from the Mughal era
Biryani is a delicious and scrumptious rice and meat dish that originated from the Indian subcontinent. it is rich in history and culture. Its origins can be traced back to the Mughal era in India, where it was created as a luxurious and flavourful rice dish fit for royalty. Legend has it that this classic dish was first introduced to the Indian subcontinent by Persian travellers, who brought with them the ingredients and techniques to create this complex and aromatic dish.
Biryani has since become a staple dish in many households and its popularity has spread far beyond the Indian subcontinent. It is a dish that is deeply rooted in tradition and has been passed down from generation to generation. Each family has their own unique recipe and the dish is often prepared with great care and attention to detail.
Whether it’s enjoyed at a family gathering, a special occasion or just as a comforting meal at home, Biryani is a dish that is sure to bring people together. Its rich history and complex flavours make it a true culinary treasure and its popularity is a testament to the enduring appeal of this beloved dish.
Preparing it is a labour of love and each step in the process is important in creating the perfect dish. From soaking the rice to layering the ingredients in the pot, every detail is carefully considered to ensure that the flavours melt together in a harmonious way. Traditionally, it is cooked in a pot on the stove or over an open fire, for which I have already shared a step-by-step recipe on my YouTube channel and can be cooked with Chicken or Lamb.
To achieve the same delicate taste in a short time I have used a couple of non-traditional ingredients which might seem unusual to you but please trust the process and follow the recipe and the cooking tutorial video.
Biryani has since become a staple dish in many households and its popularity has spread far beyond the Indian subcontinent. It is a dish that is deeply rooted in tradition and has been passed down from generation to generation. Each family has their own unique recipe and the dish is often prepared with great care and attention to detail.
Whether it’s enjoyed at a family gathering, a special occasion or just as a comforting meal at home, Biryani is a dish that is sure to bring people together. Its rich history and complex flavours make it a true culinary treasure and its popularity is a testament to the enduring appeal of this beloved dish.
Preparing it is a labour of love and each step in the process is important in creating the perfect dish. From soaking the rice to layering the ingredients in the pot, every detail is carefully considered to ensure that the flavours melt together in a harmonious way. Traditionally, it is cooked in a pot on the stove or over an open fire, for which I have already shared a step-by-step recipe on my YouTube channel and can be cooked with Chicken or Lamb.
BTW, This video is showing my traditional recipe for Biryani cookingBut today I brought this quick, shortcut, oven-cooked Biryani recipe for you, which makes it easy to cook without having to stand over the stove for hours and definitely with less washing up. Plus, the best part is that it all comes together in one (oven-safe) dish, making it a convenient and hassle-free meal for any day.
To achieve the same delicate taste in a short time I have used a couple of non-traditional ingredients which might seem unusual to you but please trust the process and follow the recipe and the cooking tutorial video.Ingredients
- 2 cups good quality Basmati Rice washed and soaked in water for 20 minutes.
- 4-5 Chicken legs or a similar quantity of chicken meat (bone in -Skinless)
- 1 large potato cut into medium chunks
- 1 carrot sliced or chopped
- One medium onion roughly chopped
- 6-8 dried plums Aloo Bukhara
- 1-2 Green chillies
- 3-4 tbsp Oil or Ghee
- 1 tbsp Shan Sindhi Biryani masala available in all Asian shops
- 1 tsp Red dried Chilli flakes or Paprika if you like it mild
- 1/2 cup fried Onions
- 1-2 Bay leaves and chopped Coriander and Mint
Masala stock
- 2 cups boiling hot water
- 2 tbs Sambal Oelek paste Or Sriracha
- 1/2 tin tomato chopped
- 1 vegetable stock cube
- 2-3 cloves
- 1-2 star anise
- 3-4 black peppercorns
- 2-3 green cardamoms
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp five spice or Garam masala
- 2 tbsp garlic paste
- 1 tbs Shan Sindhi Biryani masala (available in all Asian shops)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F/180°C.
- Soak the rice.
- Prepare the Masala Stock first which will be the liquid rice will cook in, by combining all the Masala Stock ingredients from the above list in 2 cups of boiling hot water. Stir well and keep it aside.
- Now the Biryani layers, In an oven-safe dish spread the soaked rice first, then the potatoes chopped onions, fresh Coriander, Mint, Bay leaf and dried plums (check out the video tutorial for the layering).
- Sprinkle 1/2 tbsp Shan Biryani Masala and fried Onions.
- Add sliced Carrots. Cover the layers with the Masala stock.
- Add the chicken* on top, and drizzle half of the oil/ghee.
- Sprinkle the remaining Biryani Masala, add green chillies and some chilli flakes or Paprika if you like it mild.
- Cover it with parchment paper first and then foil completely from all sides. The tight-fitting cover is important, so the stream can be trapped properly.
- Cook in the preheated oven for 45-55 minutes or until the rice is cooked through and the water is absorbed.
- Remove the dish from the oven and let it sit for 5 minutes.
- Uncover and remove the chicken to fluff up the Rice with a fork.
- Sprinkle a little food colour on the rice and place the Chicken back in again.
- Drizzle with the rest of the Oil/ghee and place the dish back to the oven uncovered and cook for 5-7 minutes to get some extra colour on the chicken.
- Serve it hot with Yogurt Raita and your choice of salad.
