Chicken Biryani
By: AmithaReddy
Region: Andhra
Dish: Non Vegetarian - Rice Items
Main Ingredient: Chicken, Rice
Servings: 4-5 persons
Time to Prepare: 30 min
Ingredients
500g basmati rice
500g chicken, cut into pieces
3 onions, sliced
2 tomatoes, chopped
1 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala powder
Salt to taste
4 tablespoons ghee or oil
1/2 cup milk
A pinch of saffron
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
For the Biryani Masala:
1 teaspoon shahi jeera (caraway seeds)
1 teaspoon black peppercorns
4 green cardamom pods
4 cloves
1 cinnamon stick
1 bay leaf
1 mace
Directions
1. Wash the rice and soak it in water for 30 minutes.
2. Heat a large pan and dry roast all the biryani masala ingredients for 2-3 minutes, then grind them to a fine powder.
3. Marinate the chicken in a mixture of yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and salt for at least 1 hour.
4. Heat the ghee or oil in a large pot or pressure cooker, and fry the onions until golden brown. Remove the onions and set them aside.
5. Add the marinated chicken to the same pot and cook until the chicken is browned.
6. Add the chopped tomatoes and cook for 5 minutes.
7. Add the ground biryani masala, coriander leaves, and mint leaves, and cook for another 5 minutes.
8. Drain the rice and add it to the pot along with 6 cups of water. Bring to a boil, then reduce the heat to low and cook until the rice is almost done.
9. In a separate pan, heat the milk and add a pinch of saffron to it.
10. Layer half of the semi-cooked rice on top of the chicken, then sprinkle half of the fried onions and half of the saffron milk over the rice.
11. Add the remaining rice and top with the remaining fried onions and saffron milk.
12. Cover the pot with a lid and cook on low heat for another 10-15 minutes until the rice is fully cooked and the chicken is tender.
13. Serve hot with raita and salan (spicy gravy). Done
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