Chicken Biryani Recipe

Ingredients for Chicken Biryani

• 750gms Chicken chopped to bite sized pieces
• 3 Onions finely sliced
• 1 tblsp Cashew nut Paste
• 4 Tomatoes large, pureed
• 2 cup Basmati Rice soaked for 10 minutes
• 1 tblsp Ghee 20g
• 2 tblsp Ginger Garlic Paste
• 1 tblsp Poppy Seeds coarsely powdered
• 10 Saffron Strands soaked in 2 tbsp milk
• 6 tblsp Oil 60-65 ml
• 1 cup Fried Onions – 1 cup to garnish
• Salt as per taste

For the marinade:

• 2 cup Curd beaten
• 1 tblsp Coriander Leaves chopped
• 2 tsp Red Chilli Powder
• 2 tsp Garam Masala Powder
• 1/2 tsp Turmeric Powder
• 1 1/2 tsp Salt

How to make Chicken Biryani:

• Mix all the marinade ingredients and rub all over the                          chicken pieces.
• Keep aside for 30 minutes. To get the best flavours, leave                  it to marinate overnight.
• Heat oil in a pan over medium flame.
• Add the ginger garlic paste and onions.
• Saute well for 3 to 4 minutes or until onions turn light                        golden brown.
• Add the cashew nut paste, tomato puree and poppy seeds.
• Stir well and simmer for a minute or two.
• Add the marinated chicken pieces and cover the pan with                  a lid.
• Reduce flame to low and cook till the chicken is tender.                      Turn off flame once it is fully cooked.
• Drain the rice and rinse well.
• Pressure cook till 3/4ths done and remove. Alternatively,                    cook it in a deep vessel using the boiling method and                          drain  excess water after it’s cooked.
• Place a chapati or dosa tawa on a low flame.
• Put a large, deep pan over this to cook the biryani dum-                      style.
• Spread a layer of rice at the bottom of the pan followed                      by  a layer of the chicken gravy.
• Repeat until all the rice and chicken have been used up,                      finishing up with a layer of rice on top.
• Sprinkle the saffron strands with the milk and ghee on top.
• Cover the pan with a tight fitting lid* and cook for 30-45                    minutes. Ensure there is no escaping of steam.
• Remove when the rice is cooked and chicken pieces are                      tender.
• Gently fluff up the rice using a fork.
• Garnish with the fried onions.
• Serve hot with onion raita.

Notes

If you don’t have a tight fitting lid, place a flat plate to cover the vessel and keep a heavy stone on top of the lid. Ensure no steam escapes.