Chicken Biryani
Ingredients:
1 1/2 Kg Bone/Boneless Chicken
4 Cups Basmati Rice
2 large- sliced Onion fried to golden yellow color
2 Cup Cooking Oil
To Marinate Mutton
1 1/2 cup Yoghurt
1/2 tbsp Ginger garlic paste
1 1/2 tbsp Red chilli powder
1/2 tbsp Turmeric powder
1/2 teasp Garam Masala powder
4-6 Green Chillies
Coriander (finely Chopped)
Mint (finely chopped)
Salt to taste
7-8 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves
1 teasp Caraway seeds (Shah Zeera)
For Preparing Basmati Rice
1 tbsp Caraway seeds (Shah Zeera)
4 Green Cardamoms
2 Cinnamon sticks
2-4 Cloves
Salt to taste (for cooking 4 cups rice add 4 teaspoon salt in water)
For Garnish
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
Few Fried Onions
Preparation Method:
In a large bowl ,Add the Chicken marinate with yoghurt, ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Lemon, Fried Onions, Green Chillies slit into half, Coriander (finely Chopped), Mint ( finely chopped),Black Peppercorns, Green Cardamons, Cinnamon Sticks, Cloves, Shah Zeera, Salt to taste, Fried Onions and oil mix well.
Cover and leave in the fridge for overnight.
Wash the rice and soak it in surplus water for about 1/2 an hour.
In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out few fry onions(these are used for garnishing).
Meanwhile,
In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds. 1tbsp oil and salt. Let it come to a boil,add the drained rice and Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice throughly.
Then Take a large vessel, add the Marinated Raw Chicken, add some more oil about 3-4 tbsp in the vessel, then spread the drained half cooked rice over. Add little more oil to this and sprinkle garam masala (about 1/2 teaspoon) at the top. Spread evenly the chopped coriander, mint, fried onions.
Then Cover the vessel properly with lid, cover lid with cotton cloth ,then place a heavy weight over the lid ,so that no steams can escape so that nice steam can be formed inside. Allow to cook on direct full flame for initial 15 minutes then Place the Biryani vessel on the iron Tawa and cook on low flame for about 30-40 min. Close the heat, but leave the saucepan on the stove so that a nice steam forms.Do not try to mix biryani rice instantly. Let the dish rest for another 30 minutes. Once the warm steam in little out mix biryani from a side and serve hot.