Ingredients :
• Chicken, bone-in and skinless – 1 ½ Kg, cut into big pieces
• Vegetable oil for frying
For Marination:
• Ginger-garlic paste – 2 Tablespoon
• Chilli powder – 1 Tablespoon
• Turmeric powder – ½ Teaspoon
• Garam Masala – ½ Teaspoon
• Lemon juice – 1 Tablespoon
• Salt to taste
For Chicken Masala:
• Onion, big sized – 5 Nos, finely sliced
• Ginger-garlic paste – 2 Tablespoon
• Green chillies – 6 – 7 Nos,
• Tomato – 2 Nos, sliced
• Turmeric powder – ½ Teaspoon
• Chilli powder – 1 Teaspoon
• Coriander powder – 1 Teaspoon
• Garam masala – 1 Teaspoon
• Water – 1 cup
• Chopped coriander – 1 handful
• Salt to taste
For Rice:
• Jeerakasala/kaima/basmati rice – 3 1/2 cups
• Bay leaves – 3 Nos
• Fennel Seeds – 1Tsp
• Black PepperCorns – 1Tsp
• Cardamom – 10 Nos
• Black Cardamom – 2 Nos
• Cloves – 6 Nos
• Cinnamon – 3 medium
• Nutmeg – Small Piece
• Lemon juice – 2 Tablespoon
• Ghee – 3-4 Tablespoon
• Salt as required
. Water as required
Initial Preparation:
Cleand wash the chicken pieces. Drain the water completely.
In a bowl, add in the chicken pieces and the items mentioned under ‘For marination’. Mix well thoroughly. Soak it for about 30 minutes. Drain the water completely and set aside.
To make Fried Onion
Take 1 ½ cup thinly sliced onion.
In a deep frying pan, heat required amount of oil for deep frying.
Fry with a pinch of salt till the onions are golden brown and crisp.
In a pan, heat 2-3 tablespoon of ghee and fry cashews, raisins and set aside.
Frying Chicken:
Heat enough oil to fry the chicken in a deep pan. Add in the chicken pieces as batches.
Fry until the chicken pieces are slightly brown on medium heat. Remove from oil and set aside.
Masala Preparation:
Heat 3 tablespoon of ghee in a kadai add in the ginger garlic paste, crushed green chillies and fry until the raw smell disappears on low-medium heat.
Add in the sliced onions, saute until the onions are translucent.
Now add in the turmeric powder and salt. Mix well and saute for 1 minute.
Then add in the sliced tomatoes and saute for 2 minutes.
Add in the chilli powder, coriander powder, garam masala, fennel powder and saute until the tomatoes are mashed well on low-medium heat.
Now add coriander leaves and mix well.
Pour 1 cup of water, mix well and bring to a boil. Check for salt.
Then add in the fried chicken and mix well.
Cover and cook for about 10 minutes or until the gravy is completely thick on low heat. Stir occasionally. Remove from heat and set aside.
Rice preparation & Layering:
In a deep wide vessel, heat 3-4 tablespoons of ghee. Add in the whole spices and fry for a minute on low heat.
Add in the drained rice and fry for 1-2 minutes on low heat.
Pour enough water to cook the rice, salt, lemon juice and mix well. Cook until the rice is 75-80% done.
Take the rice using a wide perforated spoon, drain the water completely and transfer it over the chicken masala.
Spread the fried onions, cashews, raisins, chopped mint and coriander leaves over the rice.
Sprinkle ghee, rose water, food color over the rice.
Dum Preparation
Cooking over Stove top :
Close the biryani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
Place the sealed biryani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biryani pot unopened for 10 minutes.
Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
Enjoy the biryani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
The right consistency of the rice matters for a good biryani. So don’t overcook the rice.
How to check the right consistency of the rice?
Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that’s the right consistency.
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