Compliments of the Chef: Chicken Biryani from Tabla

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Tabla Biryani

In this edition of Compliments of the Chef, Sajan Prem demonstrates how to make the popular Chicken Biryani from Tabla. It’s a pretty straightforward process and Prem gives easy-to-follow instructions.

Prem mentions in the video that you can buy a masala to use instead of making the ground spice blend, but you should give it a try for the full effect.

I wish you could smell the aromas in this video.

Chicken Biryani from Tabla

  • 1 cup basmati rice
  • 14 1/2 ounces boneless chicken in bite-size cubes
  • 1 cup plain yogurt
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 2 tablespoons coriander powder
  • 2 tablespoons turmeric powder
  • 1 tablespoon chili powder
  • 3/4 ounce whole green chillies, slit
  • 2 teaspoons cumin seeds
  • 1/2 cup clarified butter, or ghee
  • 1 cup sliced onion
  • 1/2 cup ginger-garlic paste
  • Salt
  • Ground spice powder (see below)
  • Raita for serving

 

Marinate chicken pieces with ginger-garlic paste, salt, yogurt, 1/4 cup mint, 1/4 cup cilantro, and ground spice powder for an hour or over night. More marination time, the better.

Wash and soak basmati rice for about one hour; drain and set aside.

Heat clarified butter in a heavy bottomed pan. Add cumin seeds and onions and cook until golden, then add ginger-garlic paste and cook until raw smell goes away.

Add the marinated chicken and cook on slow fire until the chicken is cooked, add coriander powder, turmeric powder, chili powder, and green chilies.

Then add rice and 1 1/2 cups of water. Salt to taste, give a stir. Cover and cook on high flame for 5 minutes, then lower the flame and cook until rice is tender.

Serve hot with raita.

Ground Spice Powder

  • 10 cloves
  • 5 cardamom
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1 tablespoon stone flower

Roast in dry, hot pan then grind in a blender.

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