Chicken Biryani

Biryani  is one among the most popular lunch/dinner item on the Indian menu, that brings the aromatic flavours of Indian spices! It can be vegetarian or non-vegetarian, and is made by preparing rice & masala(gravy) separately. And finally layering them brings the contrasting taste of the 'flavored rice' and the 'spicy masala'. The best way of eating Biryani is with Raita, Papadum and Lime Pickle! 

Total Time......2 hr 30min (Prep - 15 min, Cook- 1 hr 15 min, Idle- 1 hr)

Yield...............4 to 5 servings 
Level..............Intermediate

(I) Ingredients for the Rice

• 1 1/2 cup Basmati rice 
• 4 Bay leaves
• 5 green Cardamoms
• 5 Cloves
• 1 medium sized Cinnamon  
• 5 Pepper corns
• 2 tbsp Ghee
• Salt as required

Directions:

1. Wash rice 3 to 4 times and drain the water. Take a vessel and lightly fry rice in ghee for 2 to 3 min.
2. Cook rice with bay leaves, cardamom, cinnamon, cloves, pepper and salt. 
3. When rice is fully cooked, remove all spices(if needed) and keep aside.

(II) Ingredients for the Chicken Masala

• 2 pounds Chicken pieces
• 3 cups sliced Onion
• 2 Tomatoes 
• 3 tbsp Ginger Garlic paste
• 3/4 tsp Cinnamon powder
• 3/4 tsp Cloves powder
• 1/4 tsp Turmeric powder 
• 1/2 tsp Cumin powder
• 5 green Cardamoms
• 2 tsp Garam masala
• 1 tsp Coriander powder
• 4 Bay leaves
• 4 tbsp Yogurt(Curd)
• 1/2 tsp Black pepper powder
• 1 tsp Red chilly powder
• 2 Green chillies
• 1/2 cup chopped Coriander leaves (Cilantro) 
• 1/2 cup chopped Mint
• 5 tbsp Ghee 
• 2 tbsp Lime juice
• Salt as required

Directions

1. Marinate chicken pieces in 2 tbsp yogurt, turmeric powder, 1 tsp chilly powder, lime juice & salt. Keep aside for 1 hour.
2. Take a pan and pour ghee. Saute onion with salt till you obtain a brown colour. Then add ginger-garlic paste, chopped green chillies, tomatoes and saute for sometime.
3. Add cardamoms, cinnamon powder, cloves powder, corriander powder, cumin powder, garam masala, pepper powder, chilly powder and turmeric powder. Saute for 2 min.
4. Mix in marinated chicken pieces & saute for 3 minutes
5. Add 1 1/2 cup of water, chopped cilantro, mint, bay leaves, lime juice and salt. Close the lid and cook for 15 min in low flame. (Stir occasionally)
6. Then mix in remaining yogurt and cook for 5 more min or till you obtain a thick gravy. Take off the cardamom pods and bay leaves (if needed). Keep aside.

 (III) Ingredients for the Raita

• 1 1/2 cups Curd
• 1/2 cup thinly sliced Onion
• 1/2 cup sliced Tomatoes
• Salt as required

Directions

1. Mix onion with a pinch of salt.
2. Add tomato, curd and a pinch of salt into the above mix. Combine well and keep aside. 

(IV) Other Ingredients

• 1/2 cup Raisins and Cashew nuts (lightly sauteed in ghee)
• 4 boiled Eggs 
• Fried onions (1 cup sliced onion fried in ghee)
• 1/4 cup chopped Coriander leaves (Cilantro)
• Papadums (fried in vegetable oil)
• Lime Pickle 

Layering 

Take a shallow pan, spread little ghee and start layering as shown below:

• Layer a) Rice                                         
• Layer b) Chicken masala, few Cashew nuts, few Raisins and chopped Cilantro
• Layer c) Rice 
• Layer d) Chicken masala and eggs
• Layer e) Rice 

Keep in a low flame and let it cook for 10 to 15 min. When it is ready to serve, garnish with fried Onions, remaining Cashewnuts, Raisins and chopped Cilantro. Serve the delicious Biryani with Papadum, Lime Pickle and Raita!