Biryani is a dish that we can have at all times of the day. Lunch, dinner and perhaps even breakfast. Serve hot with raita for the best flavor.
- ¾ cup – 1 cup oil
- 4 medium onions, sliced
- 2 tablespoons whole spices (2-3 cloves, 6-8 black pepper, ½ inch cinnamon, 1 piece bay leaf, 4 cardamom)
- ½ kg chicken (biryani-cut)
- 2 teaspoons ginger garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- ¼ teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon turmeric
- 5 tomatoes, chopped
- 1 cup yoghurt
For Rice & Layering:
- ½ kg basmati rice
- 1 teaspoon salt
- Cloves and cinnamon
- 2 – 3 tablespoons coriander
- 2 – 3 tablespoons mint leaves
- 2-3 green chilies
- ½ tomato, sliced
- Clean, wash and soak rice for about 20 minutes.
- Heat oil. Add onions and saute till golden brown. Remove the onions in a colander and set aside.
- Add whole spices and cook for about a minute.
- Add the chicken pieces, along with ginger garlic paste. Cook for 2-3 minutes till color changes.
- Add spices (red chili powder, turmeric, salt & coriander) followed by tomatoes.
- Cook the tomatoes for about 10 minutes, till tomatoes are soft.
- Add yoghurt, and cook for about 20 – 25 minutes, till chicken is tender and the gravy is reduced. Set aside.
- Drain the rice, and put it in a pot of water t start heating up. Add salt, cloves, cinnamon along with a few minutes. Bring water to a boil. Turn heat to low and cover the pot. Cook for about 10 – 15 minutes till rice are 3/4th cooked and water is reduced.
- Strain in a colander and set aside.
- Start layering Biryani in a large heavy bottomed pan.
- Add a little bit of oil on the bottom, and place a layer of rice.
- Add the reserved fried onions, coriander and mint. Top this with the chicken qorma, followed by another layer of rice.
- Garnish with the rest of the onions, mint, coriander, green chilies, and tomatoes. Cover and cook on low simmer for about 10 – 15 minutes till cooked through.
- Serve hot with raita on the side.