A JOURNEY OF CHEF ANOOP SINGH FROM NOT ENTERING INTO THE INDIAN ARMY TO BECOMING A CHEF IN THE UNITED STATES-Part 2: A REFT TODAY REPORT.
Last time you read about the hardships of Chef Anoop Singh who works with a USA based restaurant, Madras Cafe in California as a Sous Chef. He also shared his signature recipe so that the readers of REFT Today may cook the best of Lamb chop burra kababs at home itself. Today we have yet another delicious recipe on board. Let’s have a look and cook it by ourselves.
AWADHI CHICKEN BIRYANI RECIPE:
Serves: 4–6
Cooking Time: 2 hours
Style: Dum (slow-cooked in sealed pot.
INGREDIENTS:
FOR MARINATION:
• 1 kg chicken (bone-in, cleaned and cut into pieces)
• 1 cup thick curd (yogurt)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1½ tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• Juice of 1 lemon
• 1 tbsp fried onions (optional)
• 1 tbsp oil or ghee.
Awadhi Chicken Biryani
FOR RICE:
• 2½ cups Basmati rice (preferably aged)
• 5-6 cups water
• 1-2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 2- black cardamom
• 1 star anise (optional)
• Salt to taste.
FOR LAYERING:
• ½ cup fried onions (birista)
• A few saffron strands soaked in ¼ cup warm milk
• 2 tbsp ghee
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh mint leaves, chopped
• 4- Green chili slices
• Optional: 1 tbsp kewra water or rose water for fragrance.
Chef Anoop Singh.
INSTRUCTIONS:
1. Marinate the Chicken:
• Combine all marination ingredients with chicken in a bowl.
• Mix well and let it marinate for at least 1–2 hours (overnight in the fridge is ideal).
2. Parboil the Rice:
• Wash and soak the rice for 30 minutes.
• In a large pot, boil water with whole spices and salt.
• Add the soaked rice and cook till it’s 70–80% done (grains should still have a bite).
• Drain and set aside.
3. Prepare the Chicken Base:
• In a heavy-bottomed pan (or handi), heat a little ghee.
• Add the marinated chicken and cook on high for 5–7 minutes.
• Then lower the heat and cook till the chicken is about 70% cooked and the masala thickens slightly.
• Turn off the heat.
4. Layering the Biryani:
• Spread the parboiled rice evenly over the chicken.
• Sprinkle fried onions, mint, coriander, saffron milk, kewra/rose water, and ghee on top.
• You can make 2–3 layers, ending with rice and toppings.
5. Dum Cooking (Sealing & Slow Cooking):
• Cover the pot with a tight lid. You can seal the edges with dough to trap the steam.
• Cook on low heat for 25–30 minutes.
• Optional trick: Place a tawa (griddle) under the pot to avoid direct heat and let it cook gently.
• Let it rest for 10 minutes before opening.
SERVING SUGGESTION:
Serve hot with burani raita, salad and a side of mirchi ka salan.
INTERVIEWED AND PICTURE COURTESY: CHEF ANOOP SINGH.
A REFT Today report.
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