Thursday, Dec 20 2007

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Chicken Biryani

By Priya Madhan

Ingredients

Chicken - 1 lb cut into medium sized pieces
Onions - 2 big (sliced)
Tomatoes - 2 big (sliced)
Green Chillies – 3 – cut slanted
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
Salt - to taste
Oil – 5 tbsp (with a little butter or ghee)
Food coloring/Saffron - a pinch
Basmatic rice - 3 cups
Mint leaves (pudina) – 1/4 cup

For garnish:

Coriander leaves(Cilantro) – a little
Fresh mint (sautéd in ghee) – a little
Raisins - 5 (optional)
Cashews - 8 (optional)

Method:

1. In a large pan, heat oil and add the garam masala items and onions.
2. Saute the onions for a while.
3. Then, add the mint leaves, ginger garlic paste and saute for a few minutes.
4. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt.
5. Fry this mixture for a while maybe adding a little bit of water.
6. Then, add the chicken pieces and saute for 10-15 min.
7. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
8. Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).
9. Soak the pinch of saffron in a little water.
10. Roast cashews and raisins separately and keep aside.
11. In a large dish, put in a layer of rice. Sprinkle a little saffron water.
12. Add some chicken masala to this and mix.
13. Then again add another layer of rice, saffron water, and chicken masala.
14. Continue this until all of the rice and masala is exhausted.
15. Mix well but ensure that you don’t smash the rice too much with the mixing. (Note: The biryani would have a mix of colors – orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)).
16. Toss in the cashews, and raisins, mint and coriander leaves and serve hot.
17. Serve with onion raita or cucumber raita or plain sliced onions.

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