Chicken Biriyani

                                              

Ingredients:

Chicken with bones ? 2 lbs, cut

Basmati Rice ? 2 cups

Water ? 8 cups

Clarified Butter (Ghee) ? 3 tbsp

Bay Leaves ? 2

Mint Leaves ? 2 handfuls

Cilantro ? 1/4 cup (chopped)

Ginger & Garlic paste ? 3 tbps

Onions - 1(medium)

Green Chili ? to taste

SSaffron (opt) ? 1/4 tsp

Fried Onions ? 1 cup



For chicken marination



Yogurt/sour cream(Curd) ? 1tbsp

Oil ? 2 tbsp

Cinnamon Stick ? 3?pc

Black Cardamom(optional) ? 2

Green Cardamoms ? 5

Cloves ? 8

Pepper powder ? 1/2tbsp

Cashews paste ? 1tbsp

Salt ? to taste

lemon juice - 6drops

curryleaves - 4(chopped)

Cumin Powder ? 1 tbsp

Coriander Powder ? 1 tbsp

Turmeric Powder ? 1/4 tsp

Red Chili Powder ? to taste





Procedure:

1. Wash and soak the Rice for a minimum 1/2 hour.

2. In a pan, bring 8 cups of water to boil.

3. Once boiling, add cloves(3),cinnamon sticks(1),star anise(1),Bay Leaves(1),

Salt and Oil (1tsp).

4. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak.

5. Add the washed Rice to boiling water.

6. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done).

7. Drain the water from the Rice and keep aside.

8. Heat a pan on medium heat, add in the Oil and the Clarified Butter.

9. Once hot, add in the balance of whole spices ? Cinnamon Stick, Star anise, Bay Leaf, Black & Green Cardamom & Cloves and fry in a low flame for couple of minutes

10.Add mint leaves and coriandar leaves cook in low flame until a nice smell comes out

11.Add sliced onions and cook for 1 min ,add in Ginger & Garlic paste and fry carefully in alow flame until the 

raw smell goes off.

12.Add in the green chiliies fry for another minute. Keep stirring.

13.Add in the marianted Chicken. Mix well.

14.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).

15.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C).

16.Coat an oven-proof dish with a little oil.

17.Start by layering the Chicken at the bottom of the dish along with a few pieces of fried onions (saving the gravy for top layer).

18.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.

19.Layer the balance of the fried onions and all the gravy on the rice layer.

20.Next spread the balance of the Rice.

21.Drizzle a little bit of ghee(1/2tsp),milk(3 tsp).

22.Cover with an air-tight lid or a foil and bake for 1 hour

23.Once out of the oven, take a ladle and mix it gently but well.

1. If u dont have oven , cook in rice cooker

a. follow 8 - 18 steps ,add in the rice(uncooked) and curry to rice cooker

b. count chicken gravy as a measurement of rice water and add the remaining water

2. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less.