Handi Biryani with Chicken: A Traditional Assamese Delight
Handi Biryani is a rich, aromatic, and flavorful rice dish from the Assamese cuisine, renowned for its blend of spices and tender chicken. Traditionally cooked in a handi (a thick-bottomed, clay vessel), this biryani is a perfect fusion of various whole spices, chicken marinated in yogurt, and long-grain rice that comes together to create an unforgettable experience. The addition of fried boiled eggs further enhances the richness and presentation, making it a showstopper at any dinner table.
If you love flavorful, hearty dishes with a bit of history and tradition, Handi Biryani with chicken will quickly become one of your favorites.
Ingredients
For Chicken Marinade:
| Ingredient | Quantity |
|---|---|
| Chicken (boneless, chopped into bite-sized pieces) | 500 grams |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Salt | To taste |
| Ginger-Garlic Paste | 1 tablespoon |
| Black Pepper Powder | 1/2 teaspoon |
| Red Chilli Powder | 2 teaspoons |
For the Biryani:
| Ingredient | Quantity |
|---|---|
| Rice (Basmati or Jasmine) | 2 cups |
| Onion (finely chopped) | 1/2 cup |
| Ginger Juice | 2 teaspoons |
| Ghee (Clarified Butter) | As required for cooking |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Whole Spices: Cloves (Laung) | 3 pieces |
| Green Cardamom (Elaichi) | |
| Black Cardamom (Badi Elaichi) | |
| Cinnamon Stick (Dalchini) | |
| Mace (Javitri) | |
| Nutmeg Powder | |
| Whole Black Peppercorns | |
| Bay Leaf (Tej Patta) | 1 leaf |
| Dry Red Chilli (coarsely pounded) | 1 piece |
| Hot Water | 5 cups |
| Boiled Eggs | 2 whole |
Preparation Time:
30 minutes (for marinating the chicken)
Cooking Time:
40 minutes
Total Time:
70 minutes
Servings:
4 servings
Cuisine:
Assamese
Course:
Main Course
Diet:
Non-Vegetarian
Instructions
-
Marinate the Chicken:
- Begin by marinating the chopped chicken in a large mixing bowl. Add the curd (yogurt), salt, half of the black pepper powder, half of the ginger-garlic paste, and red chili powder. Mix well, ensuring the chicken pieces are well-coated with the marinade. Cover the bowl and let it marinate for 30 minutes.
-
Soak the Rice:
- While the chicken marinates, soak the rice (either Basmati or Jasmine rice) in water for about 20 minutes. After soaking, drain the rice completely and set it aside.
-
Prepare the Eggs:
- Boil the eggs until they are hard-boiled (approximately 10 minutes). Once boiled, peel the shells off. In a shallow frying pan, heat a little ghee or oil. Slice each boiled egg into four pieces and fry them on all sides until golden brown. Set them aside for serving.
-
Cook the Chicken:
- In a heavy-bottomed handi (or a deep, thick pan), heat 1 tablespoon of ghee over medium heat. Add the marinated chicken pieces along with the remaining marinade and cook for 5-7 minutes, or until the chicken is partially cooked. Once done, remove the chicken from the handi and set it aside.
-
Prepare the Biryani Base:
- In the same handi, add another tablespoon of ghee. Add the ginger juice and let it temper for a minute. Then, add the bay leaf, cloves, cardamom, cinnamon, mace, nutmeg powder, and black peppercorns. Cook for another minute until the spices release their fragrant aroma.
- Add the chopped onions and sauté them until they turn golden brown. Add the remaining ginger-garlic paste, coarsely pounded dry red chilies, the remaining black pepper powder, and turmeric powder. Cook for 2 more minutes until the raw smell disappears.
-
Combine Chicken and Rice:
- Once the onions are browned and the spices are cooked, add the partially cooked chicken back into the handi. Let it cook for a few minutes, allowing the chicken to absorb the flavors.
- At this point, you should also have 5 cups of hot water ready to add. The amount of water will depend on the type of rice used. For a fluffier texture, ensure you add enough water to cook the rice perfectly. Check the salt and adjust accordingly.
-
Bring to a Boil:
- Bring the entire mixture to a rolling boil, stirring occasionally to ensure the spices are well distributed. Once the mixture starts boiling, add the drained rice. Spread it out evenly, cover the handi with a tight-fitting lid, and let the biryani cook for 15-20 minutes or until the rice is cooked and the flavors meld together.
-
Garnish and Serve:
- Once the biryani is done, remove the handi from the heat. Gently fluff the rice with a fork, ensuring the chicken is evenly distributed throughout the rice. To serve, add the fried, boiled egg pieces on top of each serving—each person should receive at least two pieces of the egg.
-
Pairing Suggestions:
- Handi Biryani is a complete meal on its own, but you can elevate the experience by serving it with a refreshing side of Tomato Onion Cucumber Raita or a plate of Chicken Seekh Kebabs. The raita helps to balance the spices, while the kebabs add another layer of richness to the meal.
Tips and Variations:
- Rice Choice: While Basmati rice is a popular choice for biryani due to its long grains and aromatic fragrance, jasmine rice can also be used to give the dish a distinct, slightly sweet flavor.
- Spices: If you prefer a spicier biryani, you can add more red chili powder or even a green chili for an added kick.
- Ghee: For an extra rich flavor, use a generous amount of ghee, as it’s essential in bringing out the traditional taste of Handi Biryani.
- Vegetarian Option: For a vegetarian version of Handi Biryani, substitute the chicken with mixed vegetables or paneer (Indian cottage cheese) and follow the same method.
Nutritional Information (Approx. per serving):
| Nutrient | Value |
|---|---|
| Calories | 550 kcal |
| Protein | 35g |
| Carbohydrates | 55g |
| Fat | 20g |
| Fiber | 2g |
| Cholesterol | 100mg |
| Sodium | 400mg |
Handi Biryani with Chicken is a versatile, flavorful dish that captures the essence of Assamese cuisine with its delicate use of spices and rich texture. It’s perfect for family gatherings, special occasions, or when you simply want to indulge in a comforting and luxurious meal. Enjoy the warmth and vibrancy of this incredible biryani recipe that’s sure to impress everyone at the table!
