Chicken Biryani

The most scrumptious Chicken Biryani you have ever had!! Try it out and you would find yourself making this more often! Well, provided you have the time & patience - Yes, you need lots of them!!

A caution though; all the cloves, red chillies & green chillies add a lot of spice & heat! When I say lots, I mean LOTS!! You would feel the heat at the back of your throat, for a long time....

This recipe is a three step process.
Step 1 : Make the curry
Step 2 : Cook the biryani rice
Step 3 : Layer the rice & curry and steam

Step 1 - Method
3 Lbs chicken (I use whole chicken - remove skin, cut & clean)

For onion/masala paste, grind the following together
1 big onion & 1 medium onion, roughly chopped
3 tsp each, coriander seeds & fennel seeds
1 tsp cumin seeds
1 tsp poppy seed powder
4 garlic cloves
5 cloves (lavang)
3 cardamom (elaichi), skin peeled
1” piece of cinnamon (dalchini)
1” piece of ginger
Less than ¼ tsp nutmeg (jajikaya), crushed
Less than ¼ tsp mace (japatri), crushed

For seasoning:
2 dried red chillies, broken into pieces
4 cloves (lavang)
curry leaves

turmeric, salt, red chillie powder – to taste
coriander leaves, chopped
3 tbsp oil (or more, as required)
water, as required

• Place chicken pieces in a heated pan, add 1/2 tsp turmeric, 1tsp salt, 1 tsp red chillie powder. Mix well & let most of the liquid evaporate. Set chicken pieces aside
• Heat oil in a huge pan, add seasoning ingredients… reduce heat and add onion/masala paste
• Add turmeric, salt, mix & reduce the heat to slightly below medium. Cover & let fry until the paste loses its raw smell, takes some time.
• Add red chillie powder, mix well and add 4-5 cups water, Increase heat to medium
• Add chicken pieces, cover & cook until done
• Remove the lid, let all liquid evaporate, stir in chopped coriander leaves
• When done, you will see less gravy and more chicken pieces
  

Step 2 - Method
4 cups Basmati rice (lightly washed & drained)
7-8 cups water to cook the rice (use less or more water as per your preference)

For seasoning:
3 tbsp oil (or more, as required)
8 cloves (lavang), coarse powder
5 cardamom (elaichi), slightly crushed
5 dried red chillies, broken into pieces
4-6 dried Bay leaves
4 small onions, thinly sliced (lengthwise)
6 garlic cloves, minced
3 tsp finely chopped ginger or 2 tsp ginger paste
15-20 curry leaves

Turmeric & salt, to taste
5 green chillies, slit lengthwise
Biryani masala powder to taste

• Start electric rice cooker on ‘Cooking’, add 3 tbsp oil
• When the oil is hot, add the seasoning ingredients, in the order listed above
• Fry until onions turn translucent
• Add washed & drained rice, turmeric, salt, green chillies & biryani masala powder
• Lightly mix & fry rice for 5-10 minutes, making sure the rice doesn’t break apart
• Add water, cover & cook until done
• When done, remove the lid & wait for 5-10 minutes
• Remove the rice into a large bowl or tray
  

Step 3 - Ingredients & Method
Curry from Step 1
Biryani Rice from Step 2
2 pinches of orange food color - mix in 4 tsp water, in a small bowl
2-3 cups of chopped coriander leaves
An oven safe, large tray or aluminium foil tray (for layering)
Melted butter to apply to the inside of the tray

• Apply a little butter on the bottom and all sides of the large tray
• Start layering in the following order:
  - spread biryani rice (an even spread)
  - sprinkle food color
  - layer chicken pieces (while layering chicken, make sure not to add too much gravy)
  - sprinkle chopped coriander leaves
• Start another layer, in the same order as above and continue until you finish the entire rice & curry
• Make sure you finish the top layer with rice
• Cover the tray with aluminium foil, steam for 8-10 minutes in a 250 degree preheated oven
• Remove from the oven, uncover & let sit for 10-15 minutes
• Mix lightly and transfer to a serving dish

You have the most delicious chicken biryani, ready to be eaten! Enjoy !!