
Ingredients:
• For the Rice: 2 cups – basmati Rice
• 2-3 – Bay Leaves
• 2-3 – Cardamom pods (bruised)
• 2-3 – Cloves
• 1 tsp – Ghee
• 1/2 cup – Mint leaves
• water as required
• salt to taste
• Saffron strands
• For the Chicken: 500 g – Chicken
• 1 – Onion (thinly sliced)
• 2 – Tomatoes (chopped)
• 3-4 tbsp – oil
• 1/2 cup – Curd
• 2 tbsp – Ghee (optional)
• 2 – Cloves
• 2 – Cardamom pods
• 1 – Cinnamon stick (small piece)
• 1 – Star anise
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• salt to taste
• 1/2 tsp – Garlic (chopped)
• 1/4 tsp – Sugar
• 1.5 tbsp – chilli powder
• 1 tbsp – coriander powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – biryani masala
• For garnishing: Fresh sliced Tomatoes
• Caramelized Onions and Garlic
Method:
- Heat oil in a heavy based pan and saute the ingredients for chicken (cloves, cinnamon, cardamoms, star anise, followed by garlic and onion.
- Once they turn brown, add the ginger-garlic paste and cook until the raw smell disappears.
- Add the tomatoes and cook until mashed, followed by the spices, chilli powder, coriander powder, biryani powder, salt and turmeric.
- Reduce the heat completely and add curd and mix well.
- Once cooked, add the chicken pieces and cook until half done. Let the chicken simmer.
- While the chicken is simmering, pre-soak the basmati rice in water for 10-15 minutes.
- Cook the rice with all the condiments as well as the saffron strands soaked in water. Once partly cooked, strain in a colander and keep aside, giving a gentle stir to ensure it is only par boiled. Keep aside.
- Gradually incorporate the chicken masala into the rice, slowly folding it in the rice or you could follow the layering technique used in dum biryani.
- Place a layer of rice followed by the caramelized onions and garlic and top with chicken.
- Repeat the process until the rice and chicken have been completely layered.
- Cover with a lid and let the rice and chicken cook together for another 10-15 minutes on medium heat.
- Serve with raita, chicken curry, brinjal thokku or chicken fry.
Recipe courtesy of Sify Bawarchi