Doodh Biryani: A twist in fare of Chicken Biryani
We all love Biryani, and we have been quite vocal about our love for it. Debate is still on about which biryani is the best, but we are not going to divulge into that. As long as we get to satiate our lust for a plate-full of fragrant rice, simmered with spices and meat, we are happy and content!
Before we further, I think it would be fair to declare that this Chicken Biryani recipe is by no means the authentic biryani recipe which requires cooking in dum or slow heat. So, let’s get your expectations straightened.
One-pot Chicken Doodh Biryani: A means of convenience
My kitchen knows only one way of cooking biryani, and that is one-pot-all-dumped-together recipe. I would be honest with you when I say that on most days I am not in a position to cook the rice and meat separately and then assemble the Biryani in another pot to cook on a slow heat. Nopes, that ain’t happening.
So, if you are looking for such authentic and elaborate recipes, I am sure Google is going to help you.
Here, I will tell you the cheat way of making Doodh Biryani, i.e. Chicken Biryani that has been cooked in milk.
I first saw this recipe on Instagram when Maumita, my blogger friend who writes on Experiences of a Gastronomad, shared this recipe using mutton. It somehow stuck to me, and when I was looking for something to do with the odd pieces of chicken left in my freezer, I immediately thought of trying this recipe out.
So, here’s my version of Doodh Biryani or Doodh Chicken Biryani
Apart from this, there are several other Rice-based recipes which are superb for busy weekdays as well as leisurely weekends
Doodh Chicken Biryani or Biryani cooked in milk is an unusual recipe that brings a twist of flavour in your Chicken Biryani recipe
- 4 cups Basmati Rice
- 4 cups Milk
- 4 cups Water
- 10 Chicken pieces- medium sized
- 1 large + 1 medium onions
- 8 Garlic cloves
- 2 inches Ginger
- 1 Black Cardamom
- 5 Green Cardamom
- 4 Cloves
- 1 Bay Leaf
- ¼ Nutmeg
- 2-3 strands Mace flower
- Salt to taste
- 2 tsp Sugar
- ½ tsp Red Chili powder
- 3 tbsp Ghee + 1 tbsp Ref oil
- Coriander leaves
- ¼ tsp Kewra Extract
Wash the rice and strain it properly, keep it aside.
Finely chop the Onion and Garlic. Grate the ginger.
Crush the spices in a mortar-pestle.
Heat Oil + Ghee in a pan and add the Bay leaf in it.
Now, add the crushed spices, chili powder and finely chopped Onion, Garlic and Ginger. Fry till it turn golden.
Add the rice and fry til it becomes aromatic.
Now, add the chicken pieces and fry it on medium-high heat for a couple of minutes.
Now, add the water and milk and give everything a gentle stir. Season with salt, sugar and add the kewra extract before putting on the lid. let it simmer on medium-low heat till the liquid is absorbed completely.
Once the liquid is completely gone, open the lid and give the rice a fluff with a fork. If it is sticky, keep it uncovered and turn the rice gently, thus allowing the steam to escape. This would make the biryani non-sticky.
Before serving toss in some finely chopped coriander leaves to make it fragrant.