Chicken biryani.

                          Chicken Biryani.

 Chicken biryani is the most popular Indian rice recipe.

        The ingredients

• 7-8 Onions (very thinly sliced and deep fried until light brown)
• 10-15 Cashews (fried in a little desi ghee/clarified butter)
• 1 Kg Chicken on the bone cut into 12 pieces
• 1 cup yogurt
• 2 Tsp Garlic paste
• salt to taste
• 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
• 3-4 Tbsp oil
• Oil for frying the onions
• 6-7 cloves
• 2 (1 inch) Cinnamon
• 4 green Cardamoms
• 3 Bay leaves
• 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
• 4 large Tomatoes (chopped finely)
• 1/4 Tsp of mace powder
• 1/4 Tsp of grated Nutmeg
• 1 Tsp Coriander powder
• 1 Tsp red Chili powder (to taste)
• 1/2 Tsp Turmeric powder
• 2-3 green Chilies (to taste, chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tbsp Garlic (chopped)
• 6-7 dried, pitted prunes
• 1/2 cup of milk
• a few strands of Saffron (kesar)
• 3-4 Tbsp Desi ghee (clarified butter)
• 2 cups of fresh green Coriander (chopped)

How to cook chicken biryani.

Step 1

Marinate the chicken pieces with 1 cup yogurt, 2 tsp garlic and little salt for 5-6 hours.

Step 2

Heat oil in a pan. Then put the onions in the oil and keep wait until  it light brown. When they get evenly browned, keep these aside. As they cool down, the onions will become crispy.

Step 3

Firstly take a big vessel and put  lots of water.tip in the soaked rice along with 1 stick cinnamon,3-4 cloves 2 green cardamom,1/4 tsp of shahi jeera and more salt.The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame for about 5-7 minutes. Do not over boil the rice. When the grain breaks into 3 parts, it means your rice is cooked. And then spread it  out on a flat  tray. So that it cools faster.

Step 4

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies.Wait for a minute and add the marinated chicken along with the marinade.Cook on a medium heat  till all the water dries  up.

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up.On a high flame the chicken is cooking too quickly.Then remove the chicken pieces aside.The chicken should be just cooked and dry. Once done, sne ak a taste, adjust the seasoning. Mix in the dried prunes.

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Step 5

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

After that Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews

Pour the milk and saffron on the top using a spoon, evenly covering the whole area.

Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!