CHICKEN BIRYANI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

300 gms Rice (Basmati)

600 gms Chicken pieces.

Whole garam masala black cardamom (4 nos), Cinnamon (2 large stick), bay leaf (4 nos), black peppercorns (8 nos), cloves (8 nos) and coriander seed (12 nos)
4 nos Sliced onions

2 tbsps Chopped garlic 

2 tbsps Chopped ginger

3 tsps Red chili powder

1 tbsp Coriander powder

2 tsps Turmeric powder

3 nos Chopped tomatoes

1 cup Chopped green coriander

1 cup Curd 

1/2 gm Saffron

3 tsp Garam masala powder

1/2 cup Milk

2 tbsps Butter

1 cup Golden fried sliced onions

1 tbsp Ginger julienne's

5 tbsps Oil 

2 tbsps Mint leaves

Salt To taste

PREPARATION:

1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the Whole Garam Masala and salt and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp of Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

4. Heat oil thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp of Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside. 

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook on slow flame for 10 to 12 minutes.