Leftover Chicken Biryani
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Chicken BiryaniI hate wasting food and thus my fridge is the dumping ground for all the leftover food. I also hate monotony, same food again..my greedy mind refuse to accept that and comes up with ideas to do something interesting with the leftovers.
So today when I browsed my fridge, leftover chicken curry from previous night was staring at me, so i had to do something with that. I usually toss it in rice and make quick chicken pulao which is yumm but why not one step further and make even better looking, aromatic, delectable and everyone’s favourite Biryani. Trust me this leftover chicken Biryani is so good that nobody will know your shortcut. So next time when you have leftover chicken you know what to do.

Chicken Biryani c Well, Let’s get started then.
First take out leftover chicken out of the fridge and let it come to room temperature;Slice some onions, make ginger garlic paste and grab some of the spices and we are good to go.

chicken BiryaniSoak saffron in half a cup of milk along with dash of saffron food colour and keep it aside.
Wash and soak long grain Basmati rice (almost equal to the quantity of chicken) and keep aside.
In a kadhai or heavy bottomed pan, heat some oil. Fry the thinly chopped onions till these are golden brown. Take out half of the onions, we will use them later.

In the oil in kadhai, add cumin seeds and one bay leave. Add ginger garlic paste in the kadhai, let it cook for a minute or two then add leftover chicken (with gravy of course). Add some salt and garam masala powder. Let all the masala and chicken curry mix well. Give it 4-5 minutes.
Boil water in a pan to cook rice. Add caraway seeds, 1 bay leave, 2 slit green chili, green and black cardamom, star anise, cinnamon stick, and salt in it. When water boils, add rice in it. Squeeze in half of lemon and some ghee.

chicken prepWhen rice is 90% done switch off the flame. Now we layer rice and chicken. Spread one layer of rice over chicken, sprinkle coriander leaves, mint leaves, half of the brown onions and some gravy if you like. Now Add rest of the rice over this layer. On top of it sprinkle some coriander leaves, mint leaves, brown onions and milk with saffron colour. Add ghee on the sides of the Kadhai.

Chicken Biryani prepCover the lid and place kadhai on tawa for dum. Let it cook for 15 minutes on low flame. Let it cool down and then open the lid.  As you open the lid there its is, your humble looking leftover chicken transformed into mouth watering Biryani and kitchen overflowing with the fragrance of spices!
Serve with Raita, salad and boiled eggs!

chicken Biryani

Leftover Chicken Biryani
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Leftover chicken curry (i had around 250 gms)
  2. Basmati rice eqaul to the quantity of rice
  3. 1 big onion
  4. 1 tbsp ginger garlic paste
  5. 1 tbsp Ghee
  6. 1 tsp cumin seeds
  7. 1 tsp caraway seeds
  8. 1 Star anise
  9. 2 bay leaves
  10. 1/2 tsp garam masala powder
  11. 1 Black cardamom
  12. 2 green cardmoms
  13. 4 cloves
  14. 1 inch cinnamon stick
  15. 2 green chilis
  16. Bunch of coriander leaves
  17. Salt for rice and chicken
  18. 1/2 cup milk
  19. Strands of saffron
  20. Pinch of saffron food colour
Instructions
  1. Take leftover chicken out of the fridge and let it come to room temperature.
  2. Slice some onions and make ginger garlic paste.
  3. Soak saffron in half a cup of milk and dash of saffron food colour and keep it aside.
  4. Wash and soak long grain Basmati rice (almost equal to the quantity of chicken) and keep aside.
  5. In a kadhai or heavy bottomed pan, heat some oil preferably ghee . Fry the thinly chopped onions till these are golden brown. Take out half of the onions; we will use them later.
  6. In oil in Kadhai add cumin seeds and bay leaves. Add ginger garlic paste in the kadhai, let it cook for a minute or two then add leftover chicken (with gravy of course). Add some salt and garam masala powder. Let all the masala and chicken curry mix well. Give it 4-5 minutes.
  7. Boil water in a pan to cook rice. Add caraway seeds, 1 bay leave, 2 slit green chili, green and black cardamom, star anise, cinnamon stick and salt in it. When water boils, add rice in it. Squeeze in half of lemon and some ghee.
  8. When rice is 90% done switch off the flame. Drain excess water.
  9. Now we layer rice and chicken. Spread one layer of rice over chicken, sprinkle coriander leaves, mint leaves, half of the brown onions and some gravy if you like. Now Add rest of the rice over this layer. On top of it sprinkle some coriander leaves, mint leaves, brown onions and milk with saffron colour. add ghee on the sides of the kadhai.
  10. Cover the lid and place kadhai on tawa for dum. Let it cook for 15 minutes on low flame. Let it cool down and then open the lid.
  11. Biryani is ready. Serve with raita and salad
Notes
  1. Add 1 tsp more salt in rice while boiling, than you will generally use as salt goes away when we drain the water.
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

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