Chicken Biryani

Chicken Biryani

Ingredients

For Biryani Rice :

1. Basmati Rice1 – 2 cup
2. Water - 4 cup
3. Ghee (Clarified Butter) – 2 tbsp
4. Cinnamon – 1 inch piece
5. Cardamom – 2 nos
6. Cloves – 3 nos
7. Anise Star/Thakkolam -1
8. Salt – to taste
9. Saffron – few strands (optional)
10. Milk - 2tbsp(optional)

For Chicken :

1. Chicken Thighs – 4 + Boneless Chicken pieces -1/2 cup (cut into medium size)
2. Onion – 4
3. Tomato – 1 
4. Ginger – 1 inch root
5. Garlic – 5 cloves
6. Ghee (Clarified Butter)/oil – 2 tbsp
7. Coriander leaves – 1/4 cup
8. Mint leaves – 10 leaves
9. Green Chilli – 15 nos (adjust to sensitivity)
10. Lime Juice -2 tsp
11. Yogurt/Thyir -2 tsp

Garam Masala for Chicken:

1. Cinnamon – 2 inch piece
2. Cardamom – 5 nos
3. Cloves – 5 nos
4. Nutmeg – 1/4 piece
5. Mace – 1 whole
6. Fennel seeds – 1/2 tsp
7. Cumin seeds – 1/2 tsp
8. Black Cumin seeds – 1/2 tsp

For Garnishing :

1. Onion- 1/2 cup
2. Cashew nuts – 10 nos
3. Raisins – 10 nos 
4. Ghee (Clarified Butter) – 2 tsp

Directions

• Clean and cut Chicken into bite size pieces.
• Finely slice the Onions.
• Chop Tomatoes.
• Crush green Chillies,ginger and garlic
• Wash and chop the Coriander and Mint leaves; store separately.
• Dry roast for 4 mins and grind to a fine paste the Garam Masala.
• Soak Saffron strands in 2 tbsp Milk.

Step 1 : Chicken

• Heat 2 tbsp Ghee/oil in a non-stick pan. 
• Fry Onions till they are become golden brown 
• Add Tomatoes. Saute for about 5 mins.
• Add crushed green Chillies,ginger and garlic, and saute for 3 mins till the raw taste leaves and you can smell the fine aroma.
• Add Lemon Juice,Yogurt and chopped Coriander and Mint leaves , Salt,and 1 1/2 cup Water and mix well
• Add Chicken and garam masala and mix well.Cover it with a lid and bring to boil. Lower the flame and allow to cook on low flame for 20 mins. Stir occasionally.

Step 2: Rice

• Heat the 2 tbsp Ghee
• Add Cinnamon, Cardamom, Cloves and anise star and stir in well
• Add 4 cup of water and salt and bring to boil 
• Add the Rice and mix well
• Lower the flame and cook till the entire Water is absorbed in the Rice.

Step 3 : Layering and Garnish

• Heat 2 tbsp Ghee in a non-stick pan. 
• Fry Onions till they are become golden brown 
• Fry Cashew-nuts and Raisins for about 2 mins.

• In a large deep-bottomed, non-stick pan, spread ½ of the Chicken, topped by   ½ of the   Rice, spread evenly ½ of the fried Onion, Raisins, Cashew-nuts and a few drops of Saffron Milk.
• Repeat the above step .
• Pre-heat the oven for 350 degrees farenheit 
• Cover with a Aluminium foil and cook it for another 15 minutes 

                                                OR

• Cover. Seal with Flour dough all-around to make it an air-tight container.On very low flame cook for about 5 mins on fire.

                                               OR

• In a large glass pan(microwave safe), spread ½ of the Chicken, topped by   ½ of the   Rice, spread evenly ½ of the fried Onion, Raisins, Cashew-nuts and a few drops of Saffron Milk.
• Cover with a Aluminium foil and cook it for another 3-4 minutes 
• Serve hot...njoy...