Ingredients:
- Boneless Chicken pieces
- Basmati rice
- cardamom
- cinnamon
- cloves
- cumin seeds
- mace
- bay leaf
- mint leaves
- turmeric
- chilli
- coriander
- cumin
- garam masala powder
- curd
- fried onion
- ginger
- garlic paste
- salt
- oil
- butter
Cooking Method:
Wash the chicken and cut into small pieces. Add cut mint leaves, little cumin seeds, little turmeric, chilli, cumin, coriander powder, some garam masala powder, fried onion, ginger, garlic paste, curd, salt and oil. Mix well and marinate in fridge for 2hrs or more.
Wash 2 heaped cups of basmati rice and drain off the water. To a vessel, heat some oil, add bay leaf, 4 split cardamom, 4 cloves, a piece of cinnamon and mace. Saute in low flame. Add the washed rice, add 2 and half cups of water, salt, some mint leaves, little butter. Bring the mixture to a boil. Cover and cook in low flame for 5 to 10 mins until water in the vessel is dry. Dip a spoon to check it. The rice this way is 75% cooked. Make sure to check remaining water often as there is a chance the rice might burn if cooked for too long.
After opening the lid, try to remove the pieces of cardamom, cloves, mace, cinnamon and bay leaves if possible to avoid them coming in the mouth while eating. They are normally on the top.
In another vessel, where the biryani is to be made, arrange the marinated chicken at the bottom of the vessel. Add 1 cup of water. Cover and cook for 10 mins, until till the chicken is tender. Remove the lid and make a semi dry preparation.
Then arrange neatly the 75% cooked rice on top, covering the chicken. Add little oil and add 1 and half cups of water. Add some fried onion on the top. Cover and cook in low flame for another 5 mins. Open the lid and check if the water inside has dried by dipping a spoon. Cook the rice with open lid until there is no water remaining. The rice of the biryani should be loose. Pay close attention that the bottom of the rice does not burn due to over-cooking.
Gently serve the hot biryani with the chicken so that the colour of the biryani is white with streaks of yellow.
Raita Ingredients:
- Curd
- finely cut cucumber
- tomato
- onion
- salt
- chat masala ( optional )
Cooking Method:
Take required amount of normal curd, beat it with a spoon to a smooth consistency. Add washed pieces of the above vegetables. Add some salt and chat masala (optional ). Mix well and keep in fridge before serving with biryani.
