Chicken Biryani
Chicken Biryani
Ingredients:
- Chicken (cut into 1-½ inch pieces) 500 grams
- Rice (soaked) 1-1/2 cups
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Green chilli paste 1 tsp
- Coriander powder 1 tbsp
- Roasted cumin powder 1 tbsp
- Garam masala powder 1 tsp
- Green cardamom powder 1 tsp
- Salt to taste
- Yogurt 1 cup
- Oil 3 tbsp
- Bay leaf 1
- Cloves 4
- Green cardamoms 2
- Black cardamom 1
- Chicken stock 5 cups
- Saffron a few threads
- Milk 1 tbsp
- Caraway seed (shahi zeera) powder 1 tsp
- Ginger (cut into thin strips) 1-inch piece
- Onion (sliced and deep fried) 2 medium
- Chopped mint leaves 1/2 cup
- Chopped coriander leaves 2 tsp
- Kewra water 1 tsp
- Rose water 1 tsp
- Marinate the chicken in a mixture of ginger paste, garlic paste, green chilli paste, coriander powder, cumin powder, garam masala powder, cardamom powder, salt and yogurt for about half an hour. Heat one tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms and black cardamom and sauté for half a minute. Add the rice and sauté for a minute. Add the chicken stock and bring to a boil. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done. Drain and set aside. Soak saffron in the milk.Heat the remaining oil. Add the caraway seeds and sauté till fragrant. Add the marinated chicken and sauté for three to four minutes or till it is half cooked. Remove the pan from the heat. Spread the rice over the chicken. Sprinkle saffron flavoured milk, ginger strips, fried onions, chopped fresh mint and coriander, kewra water and rose water over the rice. Cover and simmer over low heat. Serve hot with a raita of your choice.
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