Chicken biryani

I have blogged about biryani before here.This is another type of biryani which i make quite often and this biryani calls for more ingredients.



Ingredients:-

Basmati Rice 1 kg (soaked for 30 minutes)

For marination

Chicken 1/2 kg
Fried Onions 2
Green chillies 3
Ginger garlic paste 2 tbsp
Curd 1 cup
Cloves 2
Cinnamon small pc 2
Mace/Javithri 2 pcs
Green cardamom 2
Black cardamom 2
Bay leaves 2
Pepper 10 (whole)
Shahi zeera/black cumin 1 tsp
Coriander powder 1 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Juice of 1 lime
Coriander leaves few
Mint leaves few
Salt as per taste
Oil 6-7 tbsp

Marinate all the above for atleast an hour.I usually keep the marination for a night and make biryani the following day.

Method:-

Take the marinated chicken in a deep and heavy bottom vessel.Press the chicken with spatula so that is even.Keep side.

Drain the soaked rice and keep aside.

Take 5 cups of water in a bowl.Put it on fire and add 2 tbsp oil and salt.Check the taste of water,if it is salty then the amount of salt added is right.

When water reaches boiling point,add the drained rice.

This is where care has to be taken that rice is not fully cooked.The rice for biryani should be half cooked.When the grains in the water start dancing check the rice.When the grain in taken between thumb and the second finger,if the grain is crushed then the rice is half cooked.Take the rice in a sieve and drain all the water.

Now spread rice on the top of chicken marination.Sprinkle fried onions,mint and coriander leaves.Lastly sprinkle saffron water.Food colour can be replaced with saffron.

Cover the vessel with a clean wet kitchen towel and place a tight lid over it.The steam should not escape.

Cook on high flame for 5 minutes and then on a low flame for 25 minutes.Don't open immediately,let is set for another 5-10 minutes.

Serve with mirch ka salan and raita of your choice.

My girl is getting impatient with my photo session.

PS:-The quantity of masala i have taken are according to our taste,if you want the biryani to be more spicy,masala can be increased.The masala i used are according to the taste buds of a 5 year old and 2 1/2 year old kid.

PS:-To get cripsy onions,sprinkle 1 tbsp of cornflour/rice flour to the sliced onions just before frying.

PS:-I added my recipe list to my blog