Mango Chicken Biryani

This year I had been little unfair to mangoes, no creations and post was done with them 🙁

To fill this gap, I decided to give the tribute to king of fruits as they vanishing away fast. And to provide a right justice to them, nothing could be best than making a spicy, sweet and sour Mughlai treat- Mango Chicken Biryani. Yeah, you read it right, rich spicy chicken biryani with base of raw and ripe mangoes. All of them merged beautifully to give the spot-on balance to sourness, sweetness and spiciness, trust me this was the easiest biryani I have ever made and it was full of deliciousness. No fancy masalas (spices) required, all you need is the ingredients that are easily available in every kitchen. This spicy, sweet and sour mango Chicken Biryani was a very big hit in my family as well as my neighbors and friends. I was requested by them to make it again before the mangoes say bye to us. Hold on, I can relish this biryani for the whole year, as my freezer is stocked with raw and ripe mangoes and here it is how you can do it. Coming back to biryani, it can served with garlic plum raita or even boondi raita.

I was the most happy mother when my kids gave a big thumbs-up to this yummilicious Mango Chicken Biryani. So, ladies, do try this unique combo and surprise your family and friens every time you make it, you will love and so will they!!  🙂

Ingredients:-

5 cups long grain basmati rice (approx. 900 gms), soaked for 45 minutes

1 kg, Chicken on bones, medium cut

1& ½ cup, ripe mangoes, chopped or coarsely pulsed

350 gms, thick yogurt

2 large onions, very finely chopped

1 teaspoon, turmeric

2& ½ teaspoons, coriander powder

2 teaspoons, garam masala powder

Juice of 2 lemons

Salt to taste

Water as needed

6-7 tablespoons of oil

Grind to a coarse masala paste(without water)

1& ½ cup, raw mangoes, roughly chopped

¼ cup, garlic cloves

2&½ inches ginger piece

8-10 green chilies (you may adjust as per need)

Whole Spices:

2 inches cinnamon stick

8 cloves

8-10 green cardamoms

2 bay leaves

1 teaspoon, black peppercorns

2 teaspoons, cumin seed

For Layering:

4-5 green chilies, slit

¾ cup, coriander leaves, very finely chopped

⅓ cup, mint leaves

½ cup, brown onions(birista)

Saffron soaked in ⅓ cup milk

100 ml, melted ghee

Method:-

In a large pot or handi (layering to be dome in this pot), heat oil. Add all the wholes spices and fry for few seconds

Add chopped onions, salt and fry until soft and translucent

Add chicken pieces and sauté on high for 2-3 minutes

Add coarse masala paste and sauté oh high for another 3-4 minutes

Add turmeric, coriander powder, garam masala powder and mix

Add curd and mix continuously until blended well

Add ripe mangoes, lemon juice and mix, cook for 2-3 minutes. Make sure that there is neither much water nor it is too dry. Do not over-cook chicken as it will get cooked perfectly while dum. Chicken should be 80% percent done at this stage

To cook rice, in a large pan or handi add enough water and bring it a boil

Add rice and few drops of lemon juice along with salt. Cook rice until 85% done.

For Layering:

Once the chicken is 80%done, pour 2 tablespoons of ghee. Sprinkle coriander leaves and mint leaves along with slit chilies and barista (brown onions)

Gently spread cooked rice over the chicken. Top it with saffron milk and pour ghee.

Cover it with tight lid and put some heavy weight on the lid

Keep it on simmer (Dum) for 30 minutes.

Switch off the heat and let it stand for few minutes.

Spicy mango Chicken biryani is ready to served

Dish out and serve hot with raita of your choice