Chicken Biriyani

No one needs any sort of introduction to the Biriyani - which is a meal in itself and needs no accompaniment. There are several different styles in cooking a biriyani, so the version that follows here just happens to be one of them (a modified version from my mom’s kitchen). Throw in some raita, fried papads and a pinch of our desi pickle & be ready to feast on!!!!

Ingredients

• 2 cup of basmati rice (soaked in water for 30 minutes)
• 4 cloves
• 1 cinnamon bark
• 4 cardamom pods
• 1 tbsp. pure ghee
• Salt as required
• 4 cups of water

For the marination

• 500 gms chicken
• 2 tbsp. yogurt
• 2 tbsp. lime juice
• 2 tbsp. ginger garlic paste
• 1 tbsp. chilli powder
• 1 tbsp. turmeric powder
• 1 tbsp. garam masla
• 1 tsp. salt
• 2 tsp. chicken biriyani masala( I used Nirapara)

 For the gravy

• 3 Onions medium julienned
• 2 tsp. ginger garlic paste
• 2 tsp. chilli powder
• 2 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• 3 tsp. chiciken biriyani masla
• 2 tomatoes medium chopped
• 1 -2 tsp. tomato paste
• Salt as required

• ½ cup Mint / pudina leaves finely chopped
• ½ cup Coriander leaves finely chopped
• ½ cup cashewnut
• ½ cup raisins/sultanas
• 1 tbsp. pure ghee 

In a bowl marinate the chicken with all the ingredients for an hour or two.

In deep bottom pan, heat ½ cup of veg oil and deep fry the chicken pieces. Don’t crowd the chicken, it won’t brown nicely. Drain them on a paper towel.

Keep 3 tbsp. oil and drain off the balance oil. In the same pan . heat the oil and add onions and ginger garlic paste and sauté till the onion becomes translucent. Add the chilli powder, turmeric powder, coriander powder and garam masala and sauté for about 3-4 minutes.

 Add the biriyani masla and sauté for a minute. Add the chopped tomatoes and sauté for a while. Add the tomato paste and salt and stir nicely. Add the chicken pieces with ¾ cup water and mix completely. Cover and cook for 8-10 minutes. Check for salt. (if you wish, you can add more biriyani masala). Add few chopped coriander leaves. (Gravy can be adjusted by adding more water or less water.. up to u guys!!!)

In a heavy bottom pan, heat 1 tbsp ghee and add cloves, cinnamon, cardamom pods and sauté for a while. Add the rice and salt and mix nicely. Don’t overdo it or the rice will break. Add water; cover and cook for 10-15 minutes.

In a small pan, heat 1 tbsp. ghee and fry raisins and cashewnut and keep it aside. To the same pan add mint leaves and coriander leaves and sauté till it wilts.

Mix the fried raisin, cashew, mint and coriander leaves to the rice and close the lid and let sit for a while.

For the raita

In a bowl, mix ¾ cup yogurt, ¾ cup water, 2 finely sliced green chillies, 1 tomato chopped, 1 stalk of curry leaves (optional) and a pinch of salt.

For the vinegared onions

In a bowl, add ¼ cup chilli vinegar and 1 onion julienned. Make sure the onion is completed soaked in the vinegar. Chill for 2-3 hours.