Handi Biryani Recipe with Chicken
Description
Handi Biryani Recipe with Chicken is a flavorful and aromatic dish popular among the Muslim community in North India. Traditionally prepared in a “handi” (a deep, heavy-bottomed pot), this biryani is a delightful combination of tender chicken, fragrant basmati rice, and a perfect blend of spices that bring an irresistible taste to the table. The marination process enhances the flavor of the chicken, while the spices infused into the rice make each bite a memorable experience.
Cuisine: Assamese
Course: Main Course
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams, chopped into bite-sized pieces |
| Rice | 2 cups (preferably jasmine rice) |
| Onion | 1/2 cup, finely chopped |
| Ginger Juice | 2 teaspoons |
| Ginger Garlic Paste | 1 tablespoon |
| Ghee | As required for cooking |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cloves (Laung) | 3 pieces |
| Cardamom Pods/Seeds (Elaichi) | 2 pieces |
| Black Cardamom (Badi Elaichi) | 1 piece |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Mace (Javitri) | 1 piece |
| Nutmeg Powder | 1 pinch |
| Whole Black Peppercorns | 1/2 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Bay Leaf (Tej Patta) | 1 piece |
| Black Pepper Powder | 1 teaspoon |
| Dry Red Chilli, coarsely pounded | 1 piece |
| Hot Water | 5 cups |
| Salt | To taste |
| Whole Eggs (boiled) | 2 pieces (for garnish) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30 grams |
| Carbohydrates | 50-60 grams |
| Fat | 15-18 grams |
| Fiber | 1-2 grams |
| Cholesterol | 100-120 mg |
| Sodium | 500-700 mg |
Note: The nutritional values are estimates and may vary based on specific ingredients and portion sizes.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4-6 servings
Instructions
Step 1: Marinate the Chicken
- Begin by marinating the chicken. In a large mixing bowl, combine the chopped chicken with curd, salt, half of the pepper powder, half of the ginger-garlic paste, and red chilli powder.
- Mix well to coat the chicken evenly with the spices and curd. Let the chicken marinate for 30 minutes for the flavors to infuse.
Step 2: Prepare the Rice and Eggs
- While the chicken is marinating, soak the rice in water for 20 minutes. After soaking, drain the water completely and set the rice aside.
- Boil the eggs until they are hard-boiled (about 10 minutes). Once boiled, peel off the shells and set the eggs aside.
Step 3: Fry the Eggs
- Heat a shallow frying pan with a little ghee or oil. Slice each boiled egg into four pieces and fry them in the hot pan until all sides are lightly browned and crispy.
- Remove the fried egg pieces from the pan and set them aside to garnish the biryani later.
Step 4: Cook the Chicken
- In a handi or deep pot, heat 1 tablespoon of ghee over medium heat.
- Add the marinated chicken along with the remaining marinade. Cook the chicken for 5-7 minutes, stirring occasionally, until the chicken is partially cooked and tender.
- Once the chicken is half-cooked, remove it from the handi and set it aside.
Step 5: Prepare the Aromatic Base
- In the same handi, add another tablespoon of ghee. Once it melts, add ginger juice and cover the handi for a minute to let the ghee temper.
- Add bay leaves, cloves, cardamom, cinnamon, mace, nutmeg powder, black peppercorns, and dry red chili to the pot. Let the whole spices cook for 1 minute until they release their fragrance.
- Add the chopped onion and cook it until it turns golden brown.
- Add the remaining ginger-garlic paste, coarsely pounded red chilies, remaining black pepper powder, and turmeric powder. Stir and cook for about 2 minutes until the raw smell disappears.
Step 6: Combine Chicken and Rice
- Add the partially cooked chicken back into the handi. Stir well to mix the chicken with the spiced onion mixture. Cook for a few more minutes.
- By this time, your hot water should be ready. Add 5 cups of hot water to the handi (the exact quantity may vary depending on the type of rice you’re using, so add water as needed to ensure a fluffy texture).
- Check the salt and adjust if necessary. Bring the mixture to a rolling boil.
Step 7: Layer the Biryani
- Once the chicken mixture is boiling, add the soaked, drained rice on top of the chicken. Stir gently to combine.
- Cover the handi with a tight-fitting lid, ensuring it is sealed properly to trap the steam. Let the biryani cook on a low flame for 15-20 minutes or until the rice is fully cooked and fluffy.
Step 8: Garnish and Serve
- Once the biryani is cooked, remove it from the heat and let it rest for about 5 minutes before opening the lid.
- Serve the Handi Biryani hot, garnished with the fried egg pieces that were set aside earlier.
Serving Suggestions
- Serve this Handi Biryani with a refreshing Tomato Onion Cucumber Raita and a side of Chicken Seekh Kebab for a truly indulgent meal.
- For a slightly different variation, you can pair the biryani with Mint Chutney or Pickled Onions to balance the richness of the dish.
Tips for Perfect Handi Biryani:
- Rice Selection: Jasmine rice is commonly used in this recipe for its aromatic fragrance and fluffy texture.
- Cooking Temperature: Keep the heat on low while the rice is cooking to avoid burning the bottom while still cooking the rice evenly.
- Spices: The whole spices (bay leaf, cloves, cardamom, cinnamon, mace, etc.) add depth to the flavor, so ensure they are fresh for the best aroma.
Enjoy the richness and flavor of this traditional Handi Biryani with Chicken, a dish that will surely impress your family and friends!
