Hariyali Chicken Biryani
Hariyali Chicken Biryani/ Green Chicken Biryani is a recipe that I grasped/ learned from my in laws, basically my aunt-in-law, called Shabna. This is a special biryani that they make especially only during special celebrations like birthdays and anniversaries. So the last time I went to India my MIL and SIL was all praises about a special biryani that my aunt in law makes during such occasions. They said, the house smells amazing when she makes that biryani, and that unlike usual biryani, this had everything green in it and fried potatoes that made it extra special. I sooo wanted to try it. And finally I got a chance to taste it when it was their daughter's birthday and to my surprise I loved how flavorful the biryani was and of course it looked all green. Even the chicken, I was sure it was food color, and yes it was! That is why the biryani is only prepared during special occasions. So I wondered once in a while a little color won't hurt, but if preparing this biryani once every week, I'd suggest not to use the color.
Well, coming back to the flavors, one big mouthful and I could identify all the flavors, unlike in my recipe she had added capsicum pieces too. I didn't have capsicum/ bell pepper. Instead I added Spinach leaves (palak), this is totally optional, if you do not like the flavor of palak you can completely avoid it and still tastes sooo good*. Ever since I was back in Dubai, I wanted to replicate it, she was someone who found it difficult to explain the recipe like me. For me, I add spices and seasonings each time according to the flavor of the dish, so it will vary. So I almost made out the recipe in my head, noted down what I thought it would be like and it was a success. Just make sure you allow the green chicken masala and rice to stay in dum for some time .
Also, in the video I haven't allowed the onions to be translucent as to my liking, (as sun was setting and I wanted to finish filming in day light), so I pressure cooked the just the onion masala for 1 whistle, because we here like our biryani masala quite mushy, if you like the onions to stay without being smashy, just avoid this step. And that's it! Let's make this delicious Hariyali Chicken Biryani or as the kids call it, HULK Biryani! 😂
Ingredients : (makes for 3 people)
For the Masala:
- 2 tsp Ghee/ Clarified Butter
- 3 onions, sliced finely
- 1 tbsp Garlic, crushed
- 1 tsp Ginger, crushed
- 2 medium Tomatoes, chopped
- 1/2 bunch Spinach/ palak, blanched in salted hot water, cooled in ice water and pureed
- Mint and Coriander leaves, as required, pureed
- Salt, as required
- 1 tsp Garam Masala
Chicken Marination:
- 1/2 cup oil for frying
- 1/2 kg chicken
- 1 tsp ginger garlic paste
- 1 tsp Lemon Juice
- Salt, as required
- Green Food Coloring (optional)
For the Rice:
- 3 tsp Ghee
- 3 tbsp Vegetable Oil
- 1 Onion, finely sliced
- 8-10 Cashews
- 3 Cloves
- 1 inch piece Cinnamon Stick
- 2 Cardamoms
- 2 sprigs Curry leaves
- 3 cups Jeerakashala Rice, washed and drained
- 4 1/2 cups water
- 2 Maggi Chicken Cube
- 1 tsp Green Food Coloring (optional)
- Salt, as required
- Lemon juice, as required
Instructions:
- Marinate chicken as per the ingredients mentioned below chicken marination and set aside.
- Slice Potatoes, sprinkle salt and fry them in oil, set aside.
- Fry the chicken pieces for around 15- 20 minutes , drain and set aside.
- Now to make the masala, blanch the spinach and cool with ice water, puree along with coriander and mint leaves.
- In a large pot, pour the oil that was used to fry chicken and ghee.
- Next, saute the sliced onions with some salt until translucent.
- Next add the crushed ginger garlic and saute until raw aroma disappears.
- Now add your chopped tomatoes, allow to cook well.
- Next add in the pureed leaves and herbs, saute with salt and garam masala. Pressure cook the masala for 1 whistle if not mushy enough.
- In a large non stick rice pot, fry the onion until golden brown and crispy for the rice in ghee and vegetable oil and set aside.
- Now add in the whole spices like cloves, cinnamon stick and cardamom, add in your washed and drained rice and Sautee for a couple of minutes, to that add in the curry leaves, Maggi chicken cube, green food color ( if required) and salt, as required .
- Pour water and allow to cook for 15 minutes and gently turn the rice over to check if cooked.
- To the cooked masala, add in your fried chicken pieces and allow to boil on simmer for 5 minutes.
- Squeeze lemon juice as required, check for seasonings, put on dum by putting the rice as a layer over the masal over which some fried onion and cashews are sprinkled.
- Place the fried potatoes.
- Cover the pot with aluminum foil, place lid and allow to be on dum for 1/2 hour at least.
- Mix everything together. Serve hot and enjoy!
Notes:
- If using palak make sure to add a lot of lemon juice to balance out the bitter flavor of palak.
- You will only require half a bunch of palak.
- The video shows recipe made for 6 people.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
