Prawn and Chicken Layered Biryani

Prawn and Chicken Layered Biryani

This time it was a case of leftover chicken and prawns in the freezer. It was the perfect time to try out this two-layered biryani. I've been wanting prepare this ever since I had eaten it a few years ago. The result is mind-blowing. I don't think I will make plain chicken biryani ever again after this. It will have to be the multi-layered one only.

 This is the easiest possible version of Dum Biryani. Try it! You must if you love good food. And yes, this is not any healthy version. It's what a biryani should be like but I've tried to use as less oil as possible. So there's no oil sticking to your hands. So it's better than eating out but with no compromise on taste!

Rice Layer

Long grained rice – 200 gms

Wash and soak in water for 20 to 30 mins

Heat water and cook rice till just done

Drain and keep aside

Onion Base

Ingredients

Oil – 2 tbsp

Butter – 2 tbsp

Salt – ½ tsp

Baking soda – ¼ tsp

Onions – 4 (medium)

Method

Heat the oil and butter

Add onions and fry

Add salt and baking soda and stir fry till browned

Keep aside

(Baking soda is added for a caramelized effect)

Chicken Layer

Ingredients

Chicken – 250 gms

Fried onions – 3/4 part

Peppercorns - 5

Cloves (Laung) - 3

Cinnamon stick – 1”

Star anise- 1

Jeera (cumin seeds) - 1 tsp

Shahi jeera - 1 tsp

Big elaichi (cardamom) - 1

Small elaichi – 1

Salt – 1 tsp

Bay leaf (large) - 1

Haldi – ½ tsp

Oil – 1 tbsp

Butter – 1 tbsp

Curd – ½ cup

Biryani masala (any good brand of your choice or you can make it at home) – 2 tbsp

Method

Heat oil and butter

Add all the whole spices

Fry it and add 3/4^th of the fried onions

Add the biryani masala and fry for a minute

Add chicken pieces and fry

Add curd and mix

Cook for 10 minutes or more till done

Keep aside

Prawn Layer

Ingredients

Prawns (fairly big) - 15 or 20

Fried onions – remaining ¼ part

Tomatoes (medium) – 1

Haldi – 1 tsp

Coriander powder – 1 tsp

Salt – to taste

Ghee – ¼ cup

Method

Add the fried onions, tomatoes and haldi to a non-stick pan and mix well

Add little water, cover and cook for 1 minute so that the tomato pieces soften

Add the prawns

Cover and cook for 5 mins

Assemble The Biryani Layers

Soak 1 tsp saffron in ½ cup milk

Take a non-stick pan

Add the chicken layer

Top it with a layer of rice

Add the prawn layer

Top it with another rice layer

Sprinkle saffron milk on the rice

Add melted ghee

Place few mint leaves and cover the pan tightly  

Keep the pan on a tawa

Place the tawa directly on the fire

Let it cook on slow for about 20 minutes depending on the moisture level of the chicken gravy

Serve with sliced onions and curd