Chicken Biryani

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.

Method:

• 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

Method:

1. Clean, wash and soak rice for about 20 minutes.
2. Heat oil. Add onions and saute till golden brown. Remove the onions in a colander and set aside.
3. Add whole spices and cook for about a minute.
4. Add the chicken pieces, along with ginger garlic paste. Cook for 2-3 minutes till color changes.
5. Add spices (red chili powder, turmeric, salt & coriander) followed by tomatoes.
6. Cook the tomatoes for about 10 minutes, till tomatoes are soft.
7. Add yoghurt, and cook for about 20 – 25 minutes, till chicken is tender and the gravy is reduced. Set aside.
8. 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.
9. Strain in a colander and set aside.
10. Start layering Biryani in a large heavy bottomed pan.
11. Add a little bit of oil on the bottom, and place a layer of rice.
12. Add the reserved fried onions, coriander and mint. Top this with the chicken qorma, followed by another layer of rice.
13. 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.
14. Serve hot with raita on the side.