Handi Biryani Recipe With Chicken is a chicken variant of cooking Biryani amongst the Muslim community in North India. Here, meat and rice are cooked together with a generous amount to ginger garlic paste, coarsely ground red chilies and more.
Handi Biryani gets its name from the vessel in which it is cooked – Handi. A handi is a deep, wide-mouthed cooking vessel that is used to cook specific dishes in northern Indian, Pakistani and Bengali cuisine. Handi Biryani is also known as ‘Royal biryani‘.
Prep Time: 41-50 minutes
Cook time: 31-40 minutes
Level Of Cooking: Moderate
Ingredients for Handi Biryani Recipe
- Rice 1 1/2 cups
- Ginger 1 inch piece
- Garlic 7-8 cloves
- Green chilies 4-5(can add more if you need extra spicy)
- Fresh coriander leaves
- Fresh mint leaves a few sprigs(optional)
- Saffron (Kesar) a few strands(optional)
- Kewra water a few drops
- Green cardamoms 2-3
- Black cardamom 1
- Cloves 2-3
- Cinnamon 1 inch stick
- Bay leaf 1
- Oil 2 tablespoon
- Caraway seeds (shahi jeera) 1/2 teaspoon
- Cumin seeds 1/2 teaspoon
- Coriander powder 1 tablespoon
- Turmeric powder 1 teaspoon
- Red chili powder 1 teaspoon
- Yogurt 1/2 cup
- Salt to taste
- Garam masala powder 1/2 teaspoon
- Butter 3 tablespoons or ghee
- chicken 250g
Pick, wash, and soak rice in sufficient water for about twenty minutes. Drain. Peel, wash and chop one onion finely and slice the others. Peel and wash ginger and garlic. Remove stems and wash green chilies. Grind ginger, garlic and green chilies to a fine paste. Wash and chop tomatoes finely. Add ginger, garlic and green chilies paste. Add coriander powder, turmeric powder, red chili powder, yogurt, and mix well.
Peel, wash and cut the carrot into half-inch sized pieces. Separate cauliflower into small florets, wash and drain. String, wash, and cut French beans into half-inch sized pieces. Wash and drain green peas. Clean, wash, and chop coriander leaves and mint leaves separately. Soak saffron in kewra water.
Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, cloves, cinnamon, and bay leaf, until three-fourth has done. Drain excess water and keep aside. Mix all the vegetables and boil in three cups of salted water till three-fourth has done. Drain and refresh under running water. Keep aside.
Heat sufficient oil in a kadhai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds. When they begin to change color, add chopped onions and sauté until golden brown.
Add chopped tomatoes and cook on medium heat till the fat leaves the masala. Add boiled vegetables and salt mix well. Preheat oven to 275°C. Take a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in kewra water, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top.
Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes. Alternately keep the handi on a Tawa and cook on low heat for fifteen minutes.
Serve hot with raita or gravy of your choice.