Chicken biryani

                                                      CHICKEN BIRYANI

INGREDIENTS

• Basmati rice – 2 cup
• Chicken with bones – 500 gms or 550 gms [have to take more than rice ]
• Oil + ghee – 3 tbsp
• Whole garam masala – sai jeera,pepper ,bayleaves, cinnamom, cardamom ,clove ,star anise,black cardamom [ 1 or 2 of each ]
• Onion sliced – 2
• Tomato sliced – 4
• Ginger garlic paste – 2 tbsp
• Mint leaves finely chopped – ½ cup
• Coriander leaves finely chopped – ½ cup
• Green chilli – 1 or 2 slit open
• Chilli pwdr – 1 ½ tsp or as per taste
• Garam masala pwdr – 1 tsp
• Coriander pwdr – 3 tsp
• Turmeric pwdr – ½ tsp
• Salt to taste

PREPARATION

1. Clean and wash the chicken and cut into medium sizes .If you want you can marinate with little chilli pwdr + turmeric pwdr .
2. Clean ,wash and soak the basmati rice for 30 mins.

METHOD

Heat oil + ghee in big pot or cooker .

Add the whole garam masala and let it crackle .[should not burn ]

Add onions and fry till golden brown .

Add ginger garlic paste and fry till raw smell leaves .

Add tomatoes and fry till oil separates .

Add the chilli pwdr + turmeric pwdr + garam masala pwdr + coriander pwdr and fry for few seconds .

Add the chopped leaves + green chilli and cook till the leaves shrinks.

Add the chicken and mix well.

Cover and cook for 5- 7 mins .[there should not be much liquid while adding the rice ]

Add the drained rice and mix well.

Add 4 cups of water + enough salt and mix well .

Cover and cook till it starts boiling.

Once it starts boiling , lower the heat to medium low and allow it to cook till complete water evaporates.

Once the water evaporates , place a tava under the pot ,make the flame very low , cover and cook for 5 mins .

Allow it to rest for sometime.

Open the lid and fluff it with a fork .

Serve with any raita ,salad or side dish .

****If using cooker ,pressure cook for 1 whistle ,lower the flame and cook for 12 – 15 mins.

NOTES

1. 1 cup rice – 2 cup water.
2. While adding water use hot water , reduces cooking time
3. You can also replace 1 cup water with 1 cup of coconut milk.
4. You can boil the chicken first in less water and then add it.
5. No need of marination as we r cooking it in the masalas.
6. Biryani tastes better when old.
7. Instead of masala pwdr ,you can use biryani masala pwdr.
8. Same recipe for mutton ,but cook the mutton first .
9. Chicken for biryani or any gravy tastes better with bones.
10. For soft chicken ,use full thigh portion.

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