Chicken Biryani

Ingredients:-

Basmati Rice- 2 cups

Chicken ( small slit)- 500 grams 

Curd- 1 cup 

Ginger garlic paste- 1tbsp

Turmeric powder- 1/2tsp +1/4 tsp

Red chilli powder- 2tsp + 2tsp 

Coriander powder- 11/2 tsp + 1/2 tsp

Garam masala- 1tsp + 1/2 tsp

Shahi Biryani masala- 1tsp +1/2tsp

Black cardamom-1

Green cardamom- 4

Black pepper- 10-12

Cloves- 5-6

Cumin seeds- 1tsp 

Finely chopped onions- 3

Finely chopped tomatoes- 2

Oil- 3 tbsp 

Clarified butter- 3tsp

Finely chopped coriander leaves- 4-5 tbsp

Mint leaves- 20-25

Fried onions- 4-5 tbsp 

Fried cashews- 20-25

Fried raisins- 12-15

Saffron soaked milk- 4-5 tsp 

Method:-

1. Take basmati rice wash it properly strain the water and keep it aside for 10 minutes.

2. Now in the pan boil 6 cups of water and add rice,  salt to taste and 1tsp clarified butter(ghee). Let cook the rice till 75% done. 

3. Now strain the water and let it cool down. 

4. In a mixing bowl take curd( dahi), ginger garlic paste 1tbsp, turmeric powder 1/2 tsp,  red chilli powder- 1 1/2 tsp,  garam masala- 1tsp and mix it well, now add chicken pieces into the marination. Let it marinate overnight or at least 1 hour.

5. Now heat the pan add 3 tbsp of oil when oil gets hot add black cardamom,  green cardamom,  black pepper,  cloves,  cumin seeds and let it crackle then add finely chopped onions and saute till light pink then add finely chopped tomatoes then add turmeric powder- 1/4 tsp, red chilli powder- 2tsp, coriander powder- 1/2 tsp, garam masala 1/2 tsp,  shahi Biryani masala 1/2 tsp and saute it then add the Marinated chicken and salt as per taste and let it cook till it almost done. It may take approximately 15-20 minutes keep check on it.

6. Take out half of the chicken gravy from the pan and add half of the steam rice on the chicken gravy in the pan spread 2tbsp of fried onions,  6-7 fried raisins, 8-10 fried cashews, 2 tbsp chopped coriander leaves,  10-12 mint leaves and 2-3 tsp of saffron soaked milk.

7. Same way repeat the chicken gravy layer and steamed rice layer and spread fried onions, raisins and cashews.  Sprinkle some finely chopped coriander leaves and mint leaves lastly add 2-3 tbsp of saffron soaked milk and 2tsp of clarified butter and close the lid. 

8. Now  give dum/ steam to the Biryani for 7-8 minutes.

9. Rest the Biryani for 5 minutes then serve with salad,  papad and raita of your choice. 

II Happy cooking II