CHICKEN BIRYANI by Sangeeta

Ingredients:

• Boneless chicken 500 gms
• Basmati rice 1 ½ cups
• Cinnamon 1 inch stick
• Bay leaves 2
• Cloves 5-6
• Cumin seeds 1 teaspoon
• Green cardamoms 5-6
• Onions sliced 2
• Green chilli paste (optional) 1 teaspoon
• Tomatoes, chopped 2 medium
• Salt to taste
• Turmeric powder (curcuma) ½ teaspoon
• Red chilli powder ¼ teaspoon
• Coriander powder 1 tbsp
• Garam masala powder/ mixed spices powder ½ teaspoon
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Thick yoghurt 1 cup
• Onions, sliced and fried brown 2 medium
• Ginger, cut into thin strips/ julienned 1 inch piece
• Fresh mint leaves, torn ½ cup
• Fresh coriander leaves, torn 2 tbsp
• Saffron a few threads
• Milk 2 tbsp
• Oil 3 tbsp

Method

Marinate the chicken in a mixture of ginger paste, garlic paste, green chilli paste, salt, garam masala powder and yogurt for about half an hour. 

Heat one tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms and sauté for half a minute. Add 1 litre water and bring to boil. Now add the rice to the boiling water. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done. Drain the water and set aside. Soak saffron in the milk.

Heat the remaining oil in a thick-bottomed pan. Add the cumin seeds. Add the sliced onion and sauté. Now add the marinated chicken and continue to sauté. Mix in salt, red chilli powder and curcuma, add the tomatoes. Mix well. Cover and the chicken is done. Remove the pan from the heat. Spread a layer of half of the boiled rice over the chicken. Sprinkle half of ginger strips, fried onions, torn mint and coriander leaves. Repeat the same process by making a second layer with the remaining rice, ginger strips, fried onions, torn mint and coriander leaves. Cover and cook on low heat for 20 minutes.