Chicken Biryani

 

This is one recipe that was lying in my inbox for a long time. This was given to me by one of my colleague and friend Sandhya. This is the method that is followed at her place in Hyderabad. I was waiting to try it but was not getting a chance to make it. We seldom bring chicken at home (once in 2 months). So last week I made up my mind to give it a try. I marinated the chicken on Saturday, cooked the rice on Sunday, assembled both the things and dished it out in no time. It was a success and we all liked it. It hardly takes much time. This was my first attempt to make Kacchi Biryani (raw meat is cooked along with half cooked rice).All my previous attempts were with cooked meat layered with cooked rice (Lucknowi /Awadhi Biryani). From now onwards I am going to follow this method for making biryanis.

I tweaked her original recipe a bit. She suggests adding a tsp of Kasoori methi and half cup of milk with saffron over the rice. Adding Kewra essence was my addition.

Thanks to Sandhya for her recipe!!!

                                                        

Ingredients for the chicken marinade –

400 gms chicken pieces,

2 cups of yogurt,

A small bunch of coriander leaves,

A small bunch of mint leaves,

3 green chilies,

2 tbsp ginger garlic paste,

Juice of 1 lime,

2 tsp red chili powder,

2 tsp garam masala powder (roast and grind together 4 cloves, a piece of cinnamon, 1 tsp pepper corns, 1 tsp fennel seeds, 1 tsp poppy seeds, 1 small piece of nutmeg, 1 tsp coriander seeds, 1/2 tsp sahi jeera),

Ingredients for the rice –

1.5 cups long grain basmati rice,

Few mint leaves,

3 cloves,

A piece of cinnamon,

1 bay leaf,

Water,

Salt

Other Ingredients –

3 big onions thinly sliced,

Oil,

Few drops of kewra essence.

Method –

Marinade chicken pieces with salt, lime juice, ginger garlic paste, ground coriander, mint leaves and green chili paste, red chili powder, garam masala powder and yogurt.

Keep it aside for a minimum of 4 hours.

Wash the rice well and soak in sufficient water for a minimum of 20 minutes.

Fry 2 big sliced onions in oil till brown and keep aside (caramelized onions).

Keep water for boiling in a big vessel. Add sufficient salt (I used 2 tsp salt), few mint leaves, cloves, cinnamon and a bay leaf. Let the water boil.

Now add soaked rice and let the rice get half cooked. Drain the water completely from the rice and keep aside.

Heat 2 tsp oil in a deep heavy bottomed vessel and fry one sliced onion till golden brown.

Add marinated chicken pieces to the onion stir well and top it up with half of the caramelized onions.

Lay the half cooked rice over the chicken pieces and sprinkle the remaining caramelized onions on top of the rice.

Sprinkle a few drops of kewra essence and cove the vessel with a tight lid.

After 5 minutes keep the vessel on a hot griddle on a stove and dum cook for 30 minutes.

Serve hot with raita.

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