Chicken Biryani

 

Main Ingredients:-
Chicken - 1/2 kg
Rice - 400 gm (approx 2 cup)
Onion - 750 gm (500 gm for fried onion + 150 gm for chicken preparation & 100 gm for rice preparation)
Tomato - 1 nos
Green Chilly - 4 nos
Mint Leaves - 50 gm
Coriander Leaves - 50 gm
Ginger Garlic Paste - 1 tbsp
Curd - 1/3 cup
Coconut Milk - 1/4 cup
Saffron - 1/4 gm
Clarified Butter (Ghee) - 1/2 kg (include all for chicken, rice & fried onion preparation)
Whole Spices (Whole Garam Masala)
Curry Leaves (Optional) - 8-10 nos
Cashews - 8-10 nos
Raisins - 8-10 nos
Spices (Masala):-
Biryani Masala - 1 tbsp Red Chilly Powder - 1 tsp Turmeric Powder - 1 tsp Garam Masala - tsp Coriander Powder (Dhaniya Powder) - 1 tsp Salt - Taste According

Serves - 3-4

Methods:-

Fried Onion (Birista):- (Onion - 500 gm)
In a deep frying pan or wok, heat oil. Oil should be enough heated. There should be enough oil to fully submerge the onion slices. Add a handful of sliced onions to the hot oil. Fry in batches to avoid overcrowding the pan, which can lead to uneven cooking. Stir occasionally to ensure even frying. The onions will start to turn golden brown. This process usually takes about 8-12 minutes per batch, depending on the thickness of the slices. Once the onions are golden brown, use a slotted spoon to remove them from the oil. Place them on paper towels to drain excess oil. Allow the fried onions to cool completely. They will become crispier as they cool. In the same heated oil fry cashew and raisins.
Chicken Preparation :-
In a deep vessel or wok put 2 tbsp of clarified butter(ghee). You can use any oil depending on your taste. Use the same oil in which you have fied the onion. It will enhance the taste. Add the whole spices (cloves, cardamom, cinnamon, bay leaves, star anise etc). Sauté for a minute until fragrant. Add onion and saute for some minutes till it become soft. Add ginger garlic paste, chopped tomatoes, green chilies and fry for few mintues. Add the chicken to the pan and cook on medium heat. Stir occasionally and let the chicken cook in its own juices for about 15 minutes. Add biryani masala, red chilly powder, turmeric powder, garam masala, Coriander powder. Cook for further 5 minutes, stir occasionally. Add chopped coriander, and mint leaves, mix well. Then add curd and coconut milk. Add salt and adjust as needed. Add fried onion (Birista)(Dont mix all the fried onion, keep some for layering with rice). Lower the flame. Cook until the chicken is tender and the oil starts to separate from the gravy. This should take about 30 minutes. Once the chicken is cooked, switch off the flame keep it for 10 minutes to settle down and releasing of excess heat.
Rice Preparation :-
Wash the rice under running water until the water runs clear. Soak the rinsed rice in water for about 20-30 minutes. This helps the grains cook evenly and prevents them from breaking. (You can do this first and the you can start preparation of other things) In another deep vessel or wok put 1 tbsp of clarified butter(ghee)(Use the same oil in which you have fied the onion). Add the whole spices (cloves, cardamom, cinnamon, bay leaves, star anise etc). Sauté for a minute until fragrant. The spices add a subtle aroma and flavor to the rice. Add handfull of onion and curry leaves (this is optional). Fry till onion become soft and light golden brown. Add the soaked rice. You can put water to adjust to cook rice. Add some Coriander leaves. Add salt according to taste Cook the rice until it is 80% done. This means the rice grains should be soft on the outside but still firm in the center.
Layering Of Biryani :-
Now layer the rice in the same vessel in which you have prepared chicken. Put 1 layer of rice (50%), sprinkle with Coriander leaves, mint leaves, birista, Saffron mixed with milk and little amount of clarified butter. Then again layer 1 more with the remaining rice and add the same thing again.
Dum Cooking:-
Cover the vessel/pot with a tight-fitting lid. Place a griddle (tava) on stove. Place a vessel/pot on griddle/tava. Cook on low heat for about 20-30 minutes to let the flavors blend together. You can place a heavy object on the lid to seal it tightly or use dough to seal the edges if needed depending on your vessel.

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