Chicken biriyani needs no introduction. This flavourful rice is everybody's favorite. There are thousands of recipes to follow , here is my version of a flavourful Chicken biriyani.
INGREDIENTS
For Chicken marination
- Curd - 250 ML
- Turmeric powder - 1 teaspoon
- Chilly powder - 1 teaspoon
- Coriander powder- 1 teaspoon
- Ginger garlic paste - 1 teaspoon
- Salt - to taste
- Fried onion - 1 cup
- Tomato- 3 chopped
- Mint and coriander leaves - 1 cup
- Garam masala powder - 1/2 teaspoon
- Chicken - 1 kg
- Green chilly- 6 slit
For the rice
- Rice - 700 grams
- Oil- 1 tablespoon
- Caraway seeds - 1 tablespoon
- Cinnamon- 1 " stick
- Green Cardamom- 3
- Cloves - 3
- Black Cardamom- 1
- Bay leaves -2
- Water - 2 litres
- Salt - to taste
To cook chicken
- Oil - 1 tablespoon
- Ghee - 2 teaspoon
- Caraway seeds - 1 tablespoon
- Bay leaves - 1
- Cinnamon- 1 " stick
- Green Cardamom- 3
- Cloves - 3
- Black Cardamom- 1
METHOD
Clean and soak rice in water for 30 minutes.
In a wide vessel , add curd, turmeric powder, chilly powder, coriander powder, ginger garlic paste, salt ,green chilly paste, fried onion ,chopped tomatoes, mint and coriander leaves chopped , garam masala powder, chicken pieces and slit green chillies . Combine them well and let it marinate for minimum of 30 minutes to maximum of 12 hours in refrigerator.
To cook rice , in a kadai heat oil , add Caraway seeds, whole spices and saute for 2 minutes. Add 2 litres of water ,salt to taste and bring water to a roll boil. Add the soaked rice and cook it till 80% done. Strain it and keep it aside.
To cook chicken , in a kadai add ghee and oil . Add the whole spices and Caraway seeds . Saute for 2 minutes , add chopped onion and cover the lid and cook till they become soft. Add the marinated chicken , cover the lid and cook till the chicken is tender.Layer the cooked rice and fried onion on top of the chicken. Add ghee and Saffron soaked in ghee on top of the rice .Cook it with closed lid in slow flame for 20 minutes.
After 20 minutes , switch off the flame a d let it sit for 20 minutes before opening the lid and serve hot with raitha .
