Chicken Biriyani
This recipe is a modified version of one from my mom-in-law’s collection. It’s not a very spicy hot biriyani. Her version does not have turmeric, but I like to put turmeric in all meat recipes.
Ingredients:
1.) 3lb chicken
2.) 1 large onion
3.) 10 cloves of garlic
4.) 2 inch piece ginger
5.) 1 tsp peppercorns
6.) 5 green cardamom pods
7.) 2 Tsp ground coriander
8.) ¼ Tsp cinnamon powder
9.) 1 Tsp poppy seeds
10.) 1/8 tsp mace
11.) Salt to taste
12.) 3 large green chilies
13.) ½ Tsp chili powder
14.) ½ cup yoghurt (curds)
15.) Juice of 1 lemon.
16.) 1 large onion sliced thin
17.) 3 whole black cardamoms
18.) 2 bay leaves
19.) ¼ tsp turmeric
20.) ¼ cup chopped mint
21.) ¼ cup chopped cilantro
22.) ¼ cup milk
23.) Few strands of saffron
24.) 2 ½ cups Basmati rice (or any long grained rice)
25.) ½ cup oil
26.) 1 Tbsp ghee
27.) Optional : ½ cup cashew nuts, raisins, slivered almonds and/or pistachios
Method:
Grind items 2 through 13 to fine paste along with yoghurt and lemon juice. Add little water if needed.
Heat oil and fry half of the sliced onion till crisp and golden. Drain and set aside.
Soak saffron in milk and set aside.
Heat 1 Tbsp oil and add bay leaves and black cardamom. Add the remaining sliced onions and fry till onions are lightly browned. Take off the fire. Mix this with the ground masala and marinate the chicken in this mixture for at least 2 hours.
Cook the chicken in the marinade for 15 minutes. Remove the chicken pieces and let the sauce cook till thickened stirring frequently.
Boil 10 cups water; add 1 Tsp of salt and the rice. Cook till rice is half done. Drain and set aside.
Preheat oven to 350 degrees F.
Spread half the rice on the bottom of an oven proof dish. Now spread the chicken over it. Next spread the thickened sauce over. Sprinkle the cilantro and mint. Spread the remaining rice over. Spread the fried onions and nuts over the rice. Spoon over the saffron milk. Cover with foil and bake for 40-45 minutes.
Serve with raita.