Chicken Biryani I

Ingredients

• Basmathi rice - 3 cups (160 ml each)
• Black cumin -1/2 tsp
• Cinnamon - 3 sticks
• Ginger garlic paste - 1 tbsp
• Tomatoes - 2 medium size (chopped)
• Coriander powder - 2 tsp
• Mint - handful (chopped)
• Coriander leaves - handful (chopped)
• Chilly powder - 1/2 tsp
• Onions - 3/4 cup (fried)
• Lemon - 1/2
• Oil as needed
• Pinch of saffron or orange food color mixed in 1 tbsp of water.
• Pinch of turmeric or yellow food color mixed in 1 tbsp of water.

Marination

• Chicken - 1/2 kg
• Curd - 1 cup (235 ml)
• Mint - handful (chopped)
• Coriander leaves - handful (chopped)
• Lemon - 1/2
• Chilly powder - 3/4 tsp or adjust
• Turmeric powder - 1/4 tsp
• Green chillies - 4 (crushed)
• Ginger garlic paste - 2 1/2 tsp

Dry masala

• Black cardamon - 1
• Black cumin - 1/2 tsp
• Ani seed - 1 tsp
• Cinnamon - 3 sticks
• Pepper corns - 1/2 tsp 
• Coriander seeds - 1/2 tsp
• Bay leaves - 3
• Cloves - 6
• Cardamon - 4

To Garnish

• Cashew - 1-2 tbsp (fried)
• Raisin - 1-2 tbsp (fried)
• Onion- 1/4 cup (fried)

Method

• Mix all the ingredients for marination & keep it aside for 1 hour.
• Soak the rice for 30 minutes.
• Bring 15 cups of water to boil.
• When the water start bubbles, add black cumin, cinamon sticks, rice, salt & a spoon of oil.
• Let it cook for 4-5 minutes. Do not cover.
• Now switch off the flame & drain the water.
• Keep the rice aside.
• Heat 5 tbsp of oil in the pan & fry the dry masala.
• Then add ginger garlic paste.
• Fry well, till the oil separates.
• Now add the tomatoes, fry till it becomes mashy.
• Add chilly powder, coriander powder, fried onions, salt & the marinated chicken. Mix well.
• Cover & cook the chicken till it is half done.
• Then open the lid & allow the gravy to get thicken.
• Finally add the mint & coriander leaves.
• Now switch off the flame.
• Take a tray & place the chicken masala in the bottom layer.
• Arrange the half boiled rice on top of that.
• Repeat the process twice & arrange the last layer of rice.
• Sprinkle the garnishing ingredients.
• On top of it drizzle little oil, lemon juice, the orange & yellow color water.
• Now seal the lid that the steam should not go out of the tray.
• Either you can put in the oven at 350 degree Fahrenheit or on the stove at low flame for 35 - 50 minutes.
• After removing it from the heat mix it carefully, do not break the rice.
• Serve hot with raita.

Tip for the recipe - You can even add a tbsp of ghee with the oil while preparing the masala. It will increase the taste of the biryani. For strong biryani flavor you can also add 2 tsp of readymade biryani masala, while frying the tomatoes. After cooking the biryani you can mix the rice with the fork. So that the chances are less for the rice to break easily. To seal the lid you can either use the foil sheets or the chapatti dough.